P:EATYOURWAYTOGREATHEALTH
WITH THESE DELICIOUS RECIPES
FEATURING THE BENEFITS OF
BEANS, FROM CHRISSY FREER’S
RECIPE BOOK, SUPERLEGUMES.Beans
are best
All recipes and images from
Superlegumes by Chrissy Freer
(Murdoch Books) $35 available now
in all good bookstores and online.W
hen we think
of legumes we
typically think
of the legumes we eat as dried
seeds – white beans, chickpeas,
borlotti beans, adzuki beans,
kidney beans, pinto beans, dried
peas, black beans, lentils and the
like. All are delicious, versatile
and nutritious. But we tend not
to think of the legumes that
are eaten fresh, such as green
peas, crisp soy beans, crunchy
green beans, brightly coloured
borlotti beans and young broad
beans. The legume family also
encompasses such surprising
members as wattleseed, carob,
mesquite, lupins and even
peanuts.CHRISSY FREER
Chrissy Freer is an Australian nutritionist and
food writer who has developed a signature style
of delicious recipes with a holistic health focus.
She is a member of the Nutrition Society of
Australia and studied food and nutrition at the
University of Western Sydney before establishing
a successful career as a recipe developer, food
editor and stylist, contributing to countless food
magazines and cookbooks over the years.132 | JULY/AUG 2015 | oxygenmag.com.auNutrition