Be Fit For Life

with Ellen Cohen-Kaplan

Beans, beans, they’re good for your heart, the more you eat, …… for spring

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It’s true, they are good for your heart ! That little ditty we heard when we were young proved to be prescient. A daily serving (must equal 3/4 of a cup, cooked) of beans, peas, chickpeas or lentils can significantly reduce bad cholesterol.  Check out some of the new research at this website from the Science Daily:

There are multiple benefits associated with consuming legumes – they’re excellent sources of fiber and protein, are low calorie and inexpensive. There are many great bean, lentil and chick-pea recipes that are vegetarian and vegan-friendly. Over the weekend, I threw a party for my nephew’s engagement, where I tried to accommodate the tastes of Chinese, Jewish, Irish and vegetarian and vegan guests. Initially I had no idea what to make.  After searching recipes, I came up with a few crowd-pleasers that all could enjoy. I made the lentil soup and bean salad that was mentioned in this blog around the new year, and I also had roasted vegetables, baba ganoush and hummus available. So, you can see, beans and chickpeas played an important role in this international cuisine. Green salad, fruit salad , chicken salad, bagels and lokshen kugel rounded out the menu and of course, chocolate cake and ice cream cake for dessert (I’m no luddite!)

Here are a few other recipes that fill the bill for healthy and delicious meals that include legumes. This rotini bean salad is filling enough to be a meal of its own. Go to

Here’s a new twist on pea soup that’s fresh and perfect for spring. I would substitute yogurt for all that sour cream and creme fraiche.

So, eat, slurp and be heart healthy !

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