Pulse Power Workshop
Q: What food is high in protein, low in fat, packed with vitamins and minerals and above all else, tasty?
Come to the Museum to learn all about the nutritional benefits of pulses— dried peas, bean, lentils, and chickpeas. Join Registered Holistic Nutritionist Amy Longard as she shares all her favourite tips and tricks on soaking and sprouting lentils, try out some delicious pulse-based recipes, and have your questions answered by an expert!
2016 is the International Year of Pulses and a great opportunity for Canadians to learn that pulses —all edible seeds of plants in the legume family — are a healthy and sustainable food. Even though Canada is one of the world’s largest pulse producers and exporters, most Canadians know very little about this family of nutritious foods.
Presentations will be in English with bilingual Q and A.
Amy Longard is a Registered Holistic Nutritionist (R.H.N) and a Plant-Based Chef based in Ottawa. As a nutritional consultant and health coach, she is passionate about helping people overcome health challenges and reaching their goals. Whether its weight loss, improved digestion, or simply adapting better eating habits, she aims to support clients as they works towards healthier, more balanced lives.Back to top