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Last year I was diagnosed with anemia, so I started adding a protein powder (check out my choice here) to smoothies to help with my iron.
I decided on a plant-based protein choice because 1. I was given a chance to try Orgain’s and 2. I’m trying to add more plants to my diet.
While meat and eggs are whole proteins, trying to get protein from vegetables and greens offers a chance to get different awesome nutrients into my diet – and save the Earth a little. While El Nino is providing us with a couple more inches in the lakes, we are still far below normal, aiming for plant based protein is a sustainable choice. It takes 400 gallons to ‘produce’ one chicken, while a pound of pulses is 43 gallons.
So what are high in proteins? Chia and sunflower seeds, lentils, peas and millet. Even broccoli has 4 grams of protein in one cup.
This is a great chart I found that has protein levels for many plants – and includes an egg for easy reference.
One of the best ways to get plant-based protein in your diet is beans.
2016 was declared the International Year of the Pulse – from the website…
Pulses, also known as grain legumes, are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils. They are high in protein, fibre, and various vitamins, provide amino acids, and are hearty crops. They are most popular in developing countries, but are increasingly becoming recognized as an excellent part of a healthy diet throughout the world.
So check out the website for recipe ideas or, you know, make some veggie chili with beans.
This week we’ll be having hummus for a snack. I make it with chickpeas, but I’m also fond of this white bean dip.
Do you already have a favorite recipe with pulses?