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Why I’m in love with legumes, part 1 of 4

love legumeMatthew texted me after a recent newsletter I sent out:

Matthew:  I just read your article on protein. I had to look up what a legume is. Dumb it down a little! Is there a lot of protein in peas?

Me:  Yes, in split peas, there is.

split peasMatthew:  Is that different from regular peas?

Me:  Yeah, split peas are HARD and you cook them. Haven’t you had split pea soup? Your mom was a health nut! Regular peas are squishier. They are green vegetables in a pod.

Matthew:  I love split pea soup! I don’t know what split peas are. You have to write to Americans who can identify everything on McDonald’s Dollar Menu but they could not say what a legume is.

This is a consistent theme of Matthew’s, reminding me to dumb it down a level. This is why I don’t like to teach you how to make, for example, tinctures of medicinal mushrooms, a major topic of my friend David Wolfe at his Longevity Conference.

(Oh, and also I don’t like to because I don’t have a clue HOW, and learning how is not on my bucket list.)

This is why I don’t like to get sucked down rabbit holes of controversies like whether vegetarianism is for everyone. (Lots of plants IS for everyone. Whether you eat clean, organic meat is a personal preference, and your dental health may be served by that.)

local grcMost people don’t want to read those fringey debates. They want practical help getting out of the trap. The S.A.D. trap.

I mostly like to talk about how regular people can make shifts to eating more whole, unadulterated foods. Plants in their natural state that make us feel great, maintain ideal weight, and minimize disease risk. That’s the zone I like to stay in.

To that end, Matthew says to write an article about TEN TYPES OF LEGUMES. I’m on it. Look for that in my next post. And while we’re talking about, I’ll share my split pea soup recipe, which is an example of the cheap and easy ways to raise a family on whole foods.

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