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When cooking beans or any legumes, including the chickpeas for hummus, a pinch of bicarbonate of soda will gently nudge the bean water away from acidity and towards alkalinity, ensuring tenderness.
Samin Nosrat: Salt, Fat, Acid, Heat - p.112
#Paleostream 14/02/2026
this week's #Paleostream was a Valentine's Day special where we drew fossil angiosperms!
this week we drew Florissantia (i drew F. quilchenensis), Lovellea, Leguminocarpum olmensis, and Sagaria
A 2026 review found that eating more legumes, like beans, lentils, chickpeas, and peas, was linked to a lower risk of high blood pressure. The strongest drop in risk appeared around 170 grams of legumes a day.
Sweetpea
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Botanical study (circa 1835) taken from 'Flowers Drawn and Painted after Nature in India' by Mrs. James Cookson.
Β© The Trustees of the British Museum, released as CC BY-NC-SA 4.0
Wikimedia.
Been race
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What is the best type of Vegetable?
CRUCIFERS (cabbage, brussels sprouts, broccoli, kale, bok choy, turnip, radish)
NIGHTSHADES & CO (potato, eggplant, tomato, peppers, sweet potato)
LEGUMES (green bean, lima bean, peas, mung bean, soy bean, alfalfa, carob)
CUCURBITA : ROUND THICK & JUICY (pumpkin, squash, zucchini, gourd, cucumber)
ALLIUMS & CO (garlic, onion, shallot, leek, asparagus, yucca, aloe)
ASTERALES/COMPOSITE FLOWERS (lettuce, artichoke, sunflower, chicory)
APIALES/UMBELLIFERS (parsnip, carrots, celery)
CARYOPHYLLALES (spinach, beets)
MISC. ROOTS & TUBERS (cassava/yuca, yam, taro)
don't come at me for categorization, I used botanical definitions per Wikipedia.
