Legume Love in School Meals

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Meeting Legume Vegetable requirements with a pulse (dry peas, lentils, chickpeas, & beans)

• Jessie Hunter, MPH, RDN, Director of Domestic Marketing USA Dry Pea and Lentil Council and the American Pulse Association • Sharon Palmer, MS, RDN, The Plant-Powered Dietitian Plant- based Expert, Author, Blogger, Editor • Chef Brenda L. Thompson-Wattles, RDN Culinary Chef and Registered Dietitian, Area Manager at the Boise School District

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA © COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA © COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA © COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA © COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA © COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA © COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA Dietary Guidelines

Pulses are Unique!

Fit into Vegetable OR Protein

Legume Vegetable Subcategory: 1 ½ cups per week for 2000 Calorie diet

Protein ¼ cup = 1 oz. meat equivalent

• Legume Subcategory: “ dry beans & peas” ( legumes) – ½ cup per week • Minimum serving size – 1/8 cup • Meat Alternate – “Beans and peas (legumes) cooked dry beans and peas may be used to meet all or part of the meat/meat alternates component.” • 1 oz.-meat-equivalent = ¼ cup cooked beans

www.cookingwithpulses.org

Sharon Palmer, RDN, The Plant-Powered Dietitian, Plant-based Expert, Author, Blogger, Editor

I’ll be sharing some of my favorite photos of pulses

• Since beginning of time, humans gathered pulses and later cultivated them for sustenance • Dating back 11,000 years, found in caves in Thailand and Egyptian tombs • Pulses: easy to grow, stored for long periods, versatile, becoming part of cultural cuisine around the world • Part of “The Three Sisters” pre-Columbian agricultural tradition

Image: Three sisters growing in my garden in LA, Sharon © COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA Palmer, RDN Pulses are Part of Traditional, Healthy Diets • Around the planet, people have rich history of relying on pulses; nearly every culture has some pulse at the core of its diet, for example: – Black-eyed peas from Africa and Asia to US Black beans of South America – Image: Fava, Santorini & Papadum made from pulse – Lima beans of Peru flour in India, Sharon Palmer, RDN – Mung beans of Southeast Asia – Chickpeas of Tunisia – Cannelloni beans of Italy

Low Carbon Footprint: one of the lowest of any food group Drought Tolerant: can grow in harsh environments with lower water use Natural Fertilizer: enrich the soil through fixing nitrogen, reducing need for fertilizers Aids Food Security: half of production occurs in developing nations Increases Crop Diversity: decreasing risks to farmers Feeding the World: 70% increase in agricultural production by 2050 Economical: 10 cents per serving Source: Food Policy, 2012

• Part of all three healthful eating patterns: Mediterranean, Vegetarian, and US Healthy • Eat “a variety of vegetables from all of the subgroups—dark green, legumes (beans and peas), starchy and other” • Low in saturated fat, added sugars, sodium • Subgroup beans and peas: 1 – 2 cups per week adults • Also in protein group: ¼ cup cooked = 1 ounce Source: Dietary Guidelines, MyPlate

Hummus, falafels, soups, pasta with white beans, bean salads

Hummus, Sharon Palmer, RDN Italian white bean soup with rustic bread, Sharon Palmer, RDN

• For decades, a key part of vegetarian diets • Associated with lower risk of obesity, heart disease, hypertension, and certain types of cancer • Recommend 6 (1/4 cup) servings per week for 2000 calorie diet (Dietary Guidelines)

Veggie-burgers, baked beans, chili, bean soup, tacos, pasta dishes, casseroles, burritos

Image: Hummus Tacos, Sharon Palmer, RDN Image: Provencal Bean Salad, SharonPalmer.com

• Designed for optimal health, based on common foods • Recommend 1 1/2 cups pulses per week for 2000 calories per

day (Dietary Guidelines) Image: Sweet Potato Chili, Bean Ancient Grain Burgers,

• Common foods similar to Plant-Powered for Life, Sharon vegetarian pattern Palmer, RDN

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA Part of Kid-Friendly Healthy Eating Pattern Veggie-burgers, hummus, tacos, tostadas, burritos, soups, chili, falafels, ethnic foods (Indian, Latin, Asian)

Image: Hummus Sharon Palmer, RDN Image: : Jackfruit Tacos with Black Beans and Quinoa, Sharon Palmer, RDN

• Part of a plant-forward diet, linked with health benefits • Near perfect food; ½ cup cooked serving on average: – At least 20% DV fiber, folate, manganese – At least 10% DV protein, potassium, iron, magnesium, copper – 6-8% DV selenium, zinc – Phytochemicals: alkaloids, flavonoids, saponins, tannins, phenolic compounds Image: Local beans for sale, Lodi, California, Sharon Palmer, RDN

Regular consumption linked to a number of health benefits: – Lower blood cholesterol levels – Lower body weight – Higher intakes of dietary fiber – Lower rates of heart disease – Lower rates of hypertension – Lower rates of some types of cancer – Lower rates of diabetes

Image: Rancho Gordo, Heirloom beans, Sharon Palmer, RDN Source: Journal of the American College of Nutrition, 1994

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA Include More Pulses in Meal Planning • Pulses: gluten-free, vegetarian, economical menu alternative • Include pulses at least a few times/week as replacement for animal proteins • Offer for Meatless Monday or earth-friendly solution • Include in all meal occasions, as well as snacking and even desserts • Use soak, quick soak, and pressure cooking methods for ease in preparation • Canned & IQF are easy alternatives

Image: Heirloom at Ojai farmers market, Sharon Palmer, RDN

• Bean burritos • Huevos rancheros • Lentil granola

• Breakfast tostadas Image: English breakfast buffet, with baked beans, mushrooms, baked tomato and porridge, London, • Breakfast wraps Sharon Palmer, RDN

• Sprinkled in green, pasta, and grain salads • Served in wraps

• Falafel sandwiches Image: Summer Vegetarian Chili, SharonPalmer.com • Bean or lentil soups • Stews or chili • Veggie bean or lentil burger • Bean tacos or tostadas

• Bean salads • Baked bean dishes • Bean or lentil loaves or patties • Jambalaya Image: Veggie White Bean Balls, • Beans and rice Sharon Palmer, RDN • Chickpea pancake • Dal with rice • Hummus with Pita • Bean dips with whole grain • Veggie balls

• Pulse flours in breads, desserts • Blended pulses in baking • Aquafaba (bean liquid) as egg replacer

Image: Peanut Butter Chickpea Bars, Sharon Palmer, RDN Image: Dark Chocolate Cherry Image: Black Bean Brownies, Plant‐ Coconut Waffles, SharonPalmer.com Powered for Life, SharonPalmer.com

Image: Corn Quinoa Bean Image: Cranberry Jalapeno Image: Bean soup, Sharon Palmer, RDN Chowder, SharonPalmer.com Hummus, Sharon Palmer, RDN

• Pulse in products (i.e., roasted, chips, bars, crackers) • Hummus everything! (sweet, savory, colorful, spicy, unusual combinations) • More plant-based eating • Sustainability on the mind • Global flavors become mainstream • Sprouted beans • Pulse pastas • Pulse flours • Green pulses

Dietary Guidelines. United States Department of Agriculture. http://www.cnpp.usda.gov/dietary-guidelines. Hoekstra A. The hidden water resource use behind meat and dairy. American Society of Animal Science. 2012;(2)2 3-8. http://dx.doi.org/10.2527/af.2012-0038. Map of Beans. California Dry Beans Advisory. http://www.calbeans.org/wp-content/uploads/2013/10/Map-of- Beans.png. Published October 2013. MyPlate. United States Department of Agriculture. https://www.choosemyplate.gov/. Nijdam D, Rood T, Westhoek H. The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes. Food Policy. 2012;(37)6:760–770. http://dx.doi.org/10.1016/j.foodpol.2012.08.002. Palmer S. The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today. New York, NY: The Experiment, LLC; 2012. Geil PB, Anderson JW. Nutrition and Health Implications of Dry Beans: A Review. Journal of the American College of Nutrition. 1994;(13)9:549-58. http://www.ncbi.nlm.nih.gov/pubmed/7706585.

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• Consultant: USA Dry Pea and Lentil Council & American Pulse Association

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA Legumes at Schools • Smarter Lunchroom Techniques –Marketing –Plate Waste • Ideas for Adding Pulses to Kid-Friendly Recipes • Legumes on Salad Bars • Legume Cookbook –Taste Testing Process

Let’s Make this as exciting as… This!

“We don’t give kids enough credit. I love when my daughter can eat the same food as myself. Kids want creativity, but we aren’t giving them a chance or trying to educate their palates.”

- Chef Rob Corliss (Flavor and The Menu – Healthy Meets Delicious)

• Ideas for adding pulses to kid-friendly recipes – What is popular? • Hot Sauce • Sweet and Spicy – What restaurants are they eating at? What do they eat there? • Rice Bowls • Pizza • Gourmet Hamburgers • Quesadillas and Wraps – What do they eat at home? • Speed Scratch • Processed

• Great Way to Introduce a Variety of Legumes

http://www.sde.idaho.gov/cnp/hne/file s/chef-recipes/legumes/Idaho-Grown- Legume-Cookbook-Web.pdf

• Consultant: USA Dry Pea and Lentil Council & American Pulse Association

• This session provides one (1) CEU – Key Areas: • General Nutrition 1310- Increase knowledge of nutrition benefits of pulse including how they fit within healthy eating patterns and NSLP requirements. • Culinary Skills 2130- Learn about global culinary trends and how incorporate into school meal planning. • Communications and Marketing 4160 – Create an environment that engages students to select and consume healthy foods with minimum waste, including Smarter Lunchroom techniques.