Just like many other people, I love eating pasta.
However, I don’t eat pasta that has gluten in it, so that generally leaves me with pasta made from quinoa, corn or rice.
While I don’t have issues with any of these three, I had always wanted something a little different.
That is why I totally flipped out when I came across the red lentil pasta by Tolerant Foods at Natural Products Expo West earlier this year. I was so excited about this pasta that I immediately named it to my Top 5 Organic Products of the Show.
It is rich and hearty, and the texture is strikingly similar to a wheat or flour pasta.
Yet, what I love about it the most is that the red lentil pasta allows me to incorporate beans, a great source of protein, into my diet. Furthermore, after eating it, I don’t get that pasta “hangover”, where my body feels sluggish and lethargic. I feel full yet surprisingly light.
Tolerant Foods was started by Canadian Tom Friedmann who spent three transformational weeks at the Hippocrates Health Institute in West Palm Beach, Florida with Dr. Brian Clement. It was there that Tom came to believe that animal products were not essential for great health, and he started researching a nutritious product that he could introduce to the world.
Fast forward 8 years later with plenty of exhaustive research under his belt, Tom Friedmann finally launched Tolerant Foods.
Tolerant Foods offers two lines – one made from red lentils and one made from black beans – and each comes in rotini, penne, and mini fettuccine.
The ingredients include nothing more than the beans, and the products are gluten-free, vegan, non-GMO, and certified organic.
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