Legumes are generally on the ‘no-go’ list for Paleo and Primal. Though Mark Sisson doesn’t seem to be against them entirely, he makes a rather salient point (in this post): “The bioavailability of minerals in legumes is compromised by the body’s difficulty in digesting them … if you’re going to include legumes in your diet, preparation is everything. Diligent and tailored soaking processes are necessary for the proper digestion and nutrient absorption of legumes.”
Lesson of the week
Make sure you properly soak legumes (or ferment or sprout) prior to cooking/eating. This was something Tim Ferriss noted in The 4 Hour Body but didn’t really elaborate on (that I could see).
One of my chosen legume/veg combos for this week’s slow-carb/4 Hour Body meals is French Lentil and Carrot Salad. I thought a basic lentil and carrot salad might be a bit boring, especially without the addition of any sweeteners, so I jazzed up the lentils with spices and ‘ta da!’ they taste great. 🙂 The addition of gomasio works well as it imparts a toasty nutty flavour – toasted sesame seeds or hemp seeds would go nicely too.