Grains

Pronounced “keen-wa”. Quinoa is a complete protein grain (50% more than wheat), high in lysine, more iron, phosphorus, vitamins A, E and B, and more calcium and fat than other grains. Quinoa kernels have a waxy protective coating called saponin which will leave quinoa bitter unless rinsed off under running water before cooking. Expands to […]

Pronounced “keen-wa”. Quinoa is a complete protein grain (50% more than wheat), high in lysine, more iron, phosphorus, vitamins A, E and B, and more calcium and fat than other grains. Quinoa kernels have a waxy protective coating called saponin which will leave quinoa bitter unless rinsed off under running water before cooking. Expands to

Pronounced “keen-wa”. Quinoa is a complete protein grain (50% more than wheat), high in lysine, more iron, phosphorus, vitamins A, E and B, and more calcium and fat than other grains. Quinoa kernels have a waxy protective coating called saponin which will leave quinoa bitter unless rinsed off under running water before cooking. Expands to

Grain sorghum is native to Asia and Africa where it has been grown since ancient times. This marvelous, energy-producing plant is a basic food for mankind in regions of Africa, Asia and India, because it is very hardy and can be grown in areas of the world that are too hot or too dry for

Grind this corn in a grist mill for fresh cornmeal, or soak and cook for use in recipes. INGREDIENTS: Organic Corn. Nutrition Facts Serving Size: 1/4 cup, dry (56 g) Nutrient Amount %DV Calories 205 Calories from Fat 25 Total Fat 2.5 g 4% Trans Fat — g Sodium 20 mg 1% Total Carbohydrate 42

Organically grown. These are whole oats with only the outer husk removed. Oat groats may be cooked whole or ground into flour. Oatmeal is made by steaming and then rolling these whole groats. Stabilized, not for sprouting. Nutrition Facts Serving Size: 1/2 cup cooked Nutrient Amount Calories 121 Fat 2 g Carbohydrates 22 g Dietary

Organically grown. Often used as baby food, this mild, digestible grain is often used by people on wheat free diets. It is creamy in color, round and small – about one third the size of a peppercorn. It is a complete protein and rich in lecithin & calcium. High in fiber. Nutrition Facts Serving Size:

Whole kamut® (pronounced ka-moo) is a non-hybridized hard spring wheat. It is an ancient relative of modern durum (semolina) wheat that develops a very large kernel. Kamut® has a rich, buttery flavor and chewy texture. Kamut® has 30% higher protein than wheat, is richer in magnesium, zinc, and vitamin E. Contains gluten, but many wheat

Buckwheat (which is not part of the wheat family) produces a seed that is 3-D triangular in shape and has a black hull. Whole buckwheat still has this hull intact is mostly used for sprouting; its coarse hull makes it undesirable for cooked gruels. When ground into flour its hull is what gives Buckwheat flour

Buckwheat (which is not part of the wheat family) produces a seed that is 3-D triangular in shape and has a black hull. The hull has been removed in this grain leaving it a greenish yellow color. It can be ground into flour or cooked whole. A favorite addition to waffles and pancakes. Cooking time: