Great post and recipes. Can I just add that pressure cooking (my thing), really helps with digestibility, nutrition retention and anti nutrients? As well as making the process even cheaper?
Thanks for sharing your story Ana! I have recently become totally obsessed with the 3 for one pound table at my local greengrocers. Praise the lord for people like you. Mung beans are great x
Great post and recipes. Can I just add that pressure cooking (my thing), really helps with digestibility, nutrition retention and anti nutrients? As well as making the process even cheaper?
Wait, what — keeping and using parmesan rind? A quick Google later, and I can see that this is a revelatory idea. Thank you!
Not just Parmesan rinds either - lots of hard cheese rinds are edible. I make stock with them.
I can't believe I never knew this.
They're great in minestrone soup, too
Mmmm, now I fancy soup!
Thanks for sharing your story Ana! I have recently become totally obsessed with the 3 for one pound table at my local greengrocers. Praise the lord for people like you. Mung beans are great x
Tucking into my garlicky chickpeas with sourdough as I read this gem!!!
Oh she's so back. Loved this piece, as I always love your pieces!