From bestselling author Julie Van Rosendaal and her longtime friend Sue Duncan comes a guide to cooking healthy and delicious meals with beans and grains. With humorous anecdotes and clear, concise instructions, Julie and Sue spill the beans, on beans—from demystifying the process of soaking and cooking dried beans and lentils to telling the truth about beans and flatulence. Gastroenterologist Dr. Guido Van Rosendaal (Julie’s dad!) adds tips about how to get more legumes and whole grains into our everyday diets. Spilling the Beans covers it all, from how to successfully sneak nutritious foods into kid-friendly meals to getting fibre into breads and baked goodies. Also included are detailed descriptions of the varieties of beans (aka legumes and pulses) and grains (barley, bulgar, couscous, quinoa, buckwheat, wheatberries, brown rice, and wild rice), along with tips on how to cook them. Wake up to lentils for breakfast (Cranberry Cornmeal Mini Muffins), or get your dinner party guests talking about beans as a dessert (Black Bean Brownies). Whether you are a long-time legume lover or just starting your affair with beans, everything you need to know about them is here in this beautifully designed epub for the Kobo Vox.

Julie Van Rosendaal was an avid cook as early as age three. When her father, known for his insatiable sweet tooth, found out he had high cholesterol, Julie took her expertise in the kitchen and began creating healthier and low fat recipes for cookies and sweets. After spending years doing research and experimenting in the kitchen, Julie developed a knack for taking recipes of foods that she craved, typically high in fat, and creating a healthier version. At the same time, she realized that dieting was silly and began to live on her own terms. She simply cooked and ate healthier versions of the foods she loved. In addition to giving her ideas for health-conscious cookbooks (which would eventually become bestsellers), this change in lifestyle led Julie to lose 165 pounds—a testament to the effectiveness and practicality of her recipes and food philosophy. Quickly the demand for her delicious low fat recipes became so great that she opened her own low fat bakery in Calgary, Alberta. With the great success of this bakery, Julie decided to share her low fat recipes with the world—in One Smart Cookie, among other cookbooks. Referred to as the “queen of the skinny sweet” and the “poster girl for low fat cooking,” Julie is in high demand for her knowledge and expertise. She has appeared on numerous television and radio shows, led many cooking demonstrations across North America, and regularly contributes to newspapers and magazines.

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