A note on Calcium and Fats with a Green Pea and Chickpea Soup

April 9, 2012

Green Pea and Chickpea Soup

Because the food industry and media have recommended that our best source of calcium is dairy (which actually isn’t the case), many people are now eating far too much dairy and some are becoming lactose intolerant. Dairy also contains low levels of polyunsaturated and monounsaturated fats and high levels of saturated fat meaning that many people are consuming their over all fat intake in unhealthy ratios. Remember fat is our friend but the ratios of monounsaturated to polyunsaturated to saturated fat matter and trans-fats or highly fined oil fats are always negative or harmful fats. One of the best ways to get enough calcium and a vast array of vitamins and minerals into your diet is to eat green plant foods in abundance.

Green peas naturally contain folate, vitamin B1, vitmain B6, carotenoids, tryptophan, vitamin K, manganese, protein amongst other nutrients so why not combine these ingredients in which ever methods you enjoy your soup best ensuring you use healthy cooking methods such as the use of coconut oil for cooking and avoiding over cooking food.

Ingredients:

1 can organic chickpeas, rinsed drained

frozen or fresh shelled green peas

1 white onion, chopped

2 sticks celery, chopped

2 garlic cloves, crushed or finely chopped

coconut oil or organic butter for cooking

homemade chicken or vegetable stock

handful chopped fresh parsley

pepper

This was used in a Health Feature on Drive on Phoenix98FM see www.phoenixfm.com

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