Food & Health

Foodservice

Foodservice providers! Are you looking to add a unique, healthy twist to your establishment’s menu? Look no further than pulses. Healthy, versatile and affordable, pulses offer countless opportunities to refresh a dated menu item, add a new option or pump up side dishes with new flavours and textures.

Pulses and pulse ingredients can also help foodservice operators meet special dietary requirements of their customers – pulses are gluten-free, heart healthy, have a low glycemic index and are low in fat and sodium.

We hope the resources on this page will inspire you to create new menu options for your customers.

Have questions? Please contact us at foodservice@pulsecanada.com!

Foodservice Videos



Inspiring Ways to Use Pulses: “Aqua Faba” Chickpea Foam

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English or Français

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Adding Value with Pulses: Fried Chickpeas

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English or Français 

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Inspiring Ways to Use Pulses: Chilled Cocoa, Black Bean & Pepita Bites

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English or Français 

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Blend & Extend With Pulses: Lower Protein Costs, Higher Profits

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English or Français 

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Baking with Pulse Flour: Banana Loaf

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Added Value With Pulses: Pickled White Beans

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OnPulse Magazine



OnPulse
Magazine is a foodservice trade publication created by the Culinary institute of America, in collaboration with Lentils.org and Pulse Canada. OnPulse explores all types of pulses and pulse ingredients and how to apply them in various applications across foodservice operations.

Cooking with Lentils (CIA Pro Chef Series)

The Culinary Institute of America (CIA) recently produced a series of chef-inspired videos and recipes featuring lentils. The Cooking with Lentils series features CIA Chef Rebecca Peizer talking all about lentils, from the basics like storing and cooking, all the way to how to incorporate lentils into every meal occasion.



All About Lentils



Cross Utilization and Menu Plan Overs with Lentils: Lentil and Bulgur Pilaf


Lentil Hummus, Dips, and Spreads


Lentils in the Mediterranean Diet: Lentil Falafel


Popped Lentils: Burmese Tea Leaf and Popped Lentil Salad


Lentils in a Plant-Based Diet: Lentil and Beet Burger


The Protein Flip with Lentils: Lentil Bolognese


Cooking with Puréed Lentils: Red Lentil and Spinach Gnocchi with Gorgonzola Sauce


Cooking Applications for Lentil Flour: Lentil Pasta Puttanesca


Using Lentils in Desserts and Sweet Applications: Lentil and Avocado Brownies

Scale-up Recipes

In 2012, Pulse Canada partnered with the Saskatoon Health Region to develop a large-scale recipe manual for use in their long term care facilities.

At the outset of the project, an on-line survey of 60 dietitians working in Canadian health care foodservice institutions was completed. The information gathered during this process was used as the basis for decisions regarding types of recipes, batch and portion sizes, costing, nutritional targets for different meal categories, and main dietary or health issues (e.g. fibre, sodium).

The SHR developed 13 recipes using 50, 100, 250 and 500 batch sizes. These recipes have been tested in both long term and acute care facilities in Saskatoon. For the taste panels, participants included residents and staff (dietitians, managers, supervisors) from acute care, long term care, rural and urban health care facilities across Saskatchewan.

While these recipes were developed for long term care facilities, all are suitable for use in almost any institutional or commercial foodservice establishment.

Recipe Downloads

 
 
 
 


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