Ingredients First One Ingredient: On The Pulse Share Article: If there is one thing you do this year, let it be to keep your finger on the pulse. Or more accurately, keep the pulse on your plate. As declared by the UN, 2016 is the International Year of Pulses. Last year we witnessed – and likely facilitated in – the explosive growth trajectory of kale and quinoa, and with pulses on the mind, the intention this year set out by the UN is to: heighten public awareness of the nutritional benefits as part of a sustainable food production aimed towards food security and nutrition, encourage connections throughout the food chain, further global production, and address the challenges in the trade of pulses. With globally renowned chefs, bloggers and foodies alike hot on the trend in its early days, the success of the pulse is already on a steadfast track. So what exactly are pulses? Pulses are defined as the dried, edible seeds of the legume family, including lentils, beans (lima, kidney, mung, black, navy, pinto), peas and chickpeas – likely already usual suspects on your grocery list. Pulses play a key role in crop rotation due to their nitrogen-fixing properties, improving environmental sustainability of annual cropping systems – one of the many reasons they’ve been positioned in the spotlight of the UN. Nutritionally, pulses are recognized for their high protein and fibre to low fat ratio, providing a vital source of plant-based proteins, amino acids, antioxidants, iron, vitamins and minerals for all people around the globe. When consumed as part of a healthy diet, they have proven to address obesity, as well as prevent and help manage chronic diseases like diabetes, coronary conditions and cancer. The ideal diet-match for pulses is a high-protein, high-fibre, and gluten-free diet – low in calories, low in fat and full of fibre. If you can make room for one more resolution this year, make room in your life and meals for the pulse. Whether you are time crunched and picking up the lentil filled Coconut Burger to-go from Miami’s Green Bar Kitchen, having a quick bite in NYC’s The Fat Radish for some humus and The Fat Radish Bowl, or if you take our word on one of our favourite recipes below for a meal at home, know that with every bite you take, you are making a difference not only for your personal health & wellbeing but for a global movement. Try it at home with these 3 simple recipes from around the web: 1. QUICK RED SOUP: PAPRIKA, LENTIL, AND TOMATO SOUP by Hemsley & Hemsley 2. VEGAN CAESER SALAD: by OhSheGlows 3. MUNG BEAN + CILANTRO FALAFEL TACOS: by Dolly And Oatmeal Share Article: Other Articles You May Enjoy Beach Club Member Spotlight: Monica Simon Introducing Beach Club Member, Monica Simon. Monica is a Wealth Manager and Financial Advisor. View Story Tagged as 1 Hotel South Beach Our People How You Can Stop Global Warming Written by Melissa Denchak. Article provided by the Natural Resources Defense Council (NRDC). Read the original story here. Healing the planet starts in your garage, in your kitchen, and at your dining-room table. View Story Tagged as 1 Promise Beach Club Member Spotlight: Dan Fingerhut Each month we will introduce you to a new Beach Club Member with our Member Spotlight Series, to help you get a glimpse in to the community we’re building. If you’re interested in becoming a Beach Club Member, apply to join today. View Story Tagged as Daylife 1 Hotel South Beach Our People To minimize the use of plastic in your own life, look around your home and work to identify plastic items. From there, seek to find alternatives.