With the unofficial start to summer behind us, Canadians are greasing up the grill and firing up the barbecue. No outdoor get together would be complete without delicious marinades and rubs, but some backyard chefs prefer to keep their tried-and-true recipe under wraps.
Marinades, rubs and more. Guarded secrets!
An Ipsos poll conducted earlier this month for Sabra Canada shed light on how willing Canadian grillers were to share their secret sauce:
- 15 per cent of Canadians who barbecue have a secret go-to sauce that they won’t share with anyone.
- 2 in 10 Canadians who barbecue have a not-so-secret go-to sauce, with a recipe they have shared with others.
- Millennials are more likely than both Gen X’ers and Baby Boomers to have a secret sauce that makes their summer barbecue a success.
- Prairie pitmasters in Saskatchewan and Manitoba (51 per cent) are most likely to have a secret sauce for barbecue season, followed by their west coast neighbours in British Columbia (45 per cent).
If the steak is a bit heavy, you can always sub it for a lighter protein like, tofu, tempeh, or eggplant.
Pulses, a.k.a. ‘legumes’
Pulses, like chickpeas are part of the legume family but the term ‘pulse’ refers only to the dried seed. Dried peas, beans, chickpeas and lentils are the most common varieties of pulses eaten as food. Legumes refers to plans whose fruit is enclosed in a pod like soybeans, peanuts, fresh peas and beans. Pulses packed a lot of nutrition and are a great source of:
- phyto [plant] nutrients
Including more pulses into your diet is easy and classic hummus is one of the easiest and more popular ways to do so but many have not thought using hummus in new ways such as a marinade or rub. PURE GENIUS. For more information on pulses, check out Pulse Canada and get some awesome recipes at Sabra Canada’s – recipe page!!