Lucious Legumes

ahh, happy sisters with full bellies!

We had a great turn out for our October Enrichment Meeting! Thanks for all those who participated and contributed to the evening! Special thanks to Sister Cheryl Forsberg for teaching us about lucious legumes and preparing all of the delicious "beany" food! And another thanks to the ladies who provided the wonderful accompaniment on the piano (YOU know who you are!!) :)

Here are some tips to add more legumes to your diet (taken from the handout)

• prepare soups, stews and casseroles that feature legumes
• stir-fry extra firm tofu rather than meat in oriental dishes (freezing and then thawing tofu before use gives it a firmer, chewier texture)
• use pureed beans as the basis for dips and spreads
• replace eggs in baking recipes with 1 tbsp of soy flour and 2 tbsp of water for each eggs
• add chickpeas or black beans to salads
• snack on soy nuts

can you believe this spread of food??

here's a tasty recipe - make it tonight and see if your family notices anything...you might want a camera to capture their faces when you tell them it's made with beans! Enjoy - this recipe even has a 2 year old stamp of approval!


Black Beanies (a flourless brownie mix)
from the kitchen of Heather Spencer (Sis. Forsberg's niece)

• 4 oz. unsweetened chocolate
• 1 c unsalted butter4 lrg eggs
• 2 c sugar
• 2 tbsp cocoa powder
• 1 c chopped walnuts or pecans
• 1 c black bean puree or 1 c refried beans

1. in small pan, melt butter and chocolate - stir
2. beat eggs into sugar until lights and lemon colored - then add chocolate mix and beat until well mixed
3. add cocoa to bean puree and then add to other ingredients
4. beat until smooth - stir in nuts and pour into butters 9x13 pan
5. bake @ 350* for 55-60 minutes

Welcome to the Berwick Ward RS Blog! Here we will post things that are going on, pictures/recipes from our Enrichment nights, focus group information...etc. So browse around :)