In 2024, we wish you health! And it all starts with the stomach. From the incredible benefits of fermentation to the incredible versatility of legumes, we set the table for menus that are good for you, and delicious as can be!
Beyond the dip
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Shai Haddad shares his hummus recipe with us.
We dip our raw vegetables in it and spread our pieces of bread with it. But hummus has much more to offer than just a snack, believes Shai Haddad, founder of Baba Hummus.
When bacteria cook for us
PHOTO MATHIEU DUPUIS, PROVIDED BY RÉVOLUTION FERMENTATION
The fermentation process leads to the multiplication of good bacteria which come to lend a hand to those already present in the digestive tract.
In the shadows and since the dawn of time, billions of micro-organisms have worked to transform ingredients to prepare them for us in all possible ways. Sauerkraut, cheese and wine are all products of friendly bacteria that add flavors and benefits to our diet. Explanations and instructions for use.
Local and more eco-friendly legumes
PHOTO ALAIN ROBERGE, THE PRESS
Legumes from Si Facile
Economical and packed with nutrients, legumes have it all. A young Montreal company has decided to make them even more attractive.