Natures Choice » Organic Whole Grains

Rye Grains

Trevino — Wed, 27 May 2009 13:11:29 +0000

Rye Grains can be eaten as a breakfast cereal or ground and made into crackers. Rye Grains can be added to many foods to give them a distinctive flavour. Rye grains go great in granolas, trail mixes, and rye are also popular in rye breads.

Buckwheat Kasha

Trevino — Wed, 27 May 2009 13:10:53 +0000

Buckwheat is not really a grain, but a member of the Rhubarb family. It can be cooked like a grain and is also used as flour in bread, pastry and batters. It is also gluten. Buckwheat is low in fat and high in carbohydrates. Contains Rutin or Vitamin P, which is part of the B Complex Vitamins.
Because of the Rutin content, Buckwheat is important in the treatment of High Blood Pressure, hardening of the arteries and has found helpful in lifting depression.

PREPARATION: (1 cup dry grain) Rinse again. Bring 2 cups water to boil. (one-fourth tsp. Salt optional), add grain, cover, reduce to simmer, cook for 15-25 minutes. Yields 2 and a half cups cooked grain.

Spelt Grain

admin — Thu, 02 Oct 2008 12:26:01 +0000

Spelt has a nutty flavour and is believed to be a relative of wheat. Though it contains gluten, it is often tolerated by many people who are allergic to gluten or wheat.

Barley – Pearled

admin — Thu, 02 Oct 2008 12:11:30 +0000

Barley is easy to digest and is rich in Pantothenic Acid (Vit. B5) which is essential for the intermediary metabolism of carbohydrates, fat and protein. Because of its heat-producing qualities, Barley should become a regular component in soups, stews and breakfast cereals, particularly in winter and especially for the aged and the convalescing.

Directions: Boil 1 cup Barley, 1 tsp salt, with 5 cups of water for 1 hour or until tender.

Millet Cereal

admin — Thu, 02 Oct 2008 12:03:55 +0000

Millet is an alkaline grain. As such it is ideal for use by gout, arthritis and rheumatism sufferers. Millet contains all eight Essential Amino Acids. It is one of the richest sources of Magnesium and Potassium.

PREPARATION: Bring 3 cups water to boil. Stir in 1 cup (millet) and 1 tsp salt. METHOD 1: (recommended) pour mixture into a glass baking dish and bake at 160 Deg. Celsius for 1 hour. Stir once after 15 minutes. METHOD 2: Simmer on low heat for 1 hour. Serve together with honey and (soy) milk and your favoured selection of nuts, seeds, raisins etcetera.

800g

Hard Red Spring Wheat

admin — Mon, 15 Sep 2008 12:10:17 +0000

PORRIDGE: Soak 1 cup Wheat in water overnight. Cook together with 3 cups water and 1tsp salt. Cook for 1 hour or until soft.

TO SPROUT: Soak in water overnight. Place in a clean, empty jar or bottle. Cover the top with muslin and secure with an elastic band. Rinse and drain well twice daily. Use when sprout is 1 to 2.5 cm long (3-5 days). Special seed sprouters may be ordered through your Nature’s Choice stockist.

Kamut Grain

admin — Mon, 15 Sep 2008 12:07:43 +0000

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 flavour and chewy texture. Kamut has 30% higher protein than wheat, is richer in magnesium, zinc and vitamin E. Contains gluten, but many wheat sensitive people eat it without reaction. Kamut is great served hot or cold. Try cooked Kamut mixed with rice, black beans, cilantro, garlic, red pepper and Tamari.

Directions: Add 1 cup Kamut to 3 cups of boiling water. Reduce heat to low and simmer for about 2 hours. Or use pressure cooker and only cook for 35-45 minutes.

Bulgar Wheat

admin — Mon, 15 Sep 2008 12:06:25 +0000

Bulgar wheat is particularly tasty and is normally prepared like rice, sautéed together with onions and green pepper. Add to stir-fry and top with natural soya sauce.

Bulgar is one of the staple grains of Middle-Eastern countries, particularly Turkey. It is a very consumer-friendly wheat as it is pre-cooked and thus takes little preparation time.

BASIC COOKING INSTRUCTIONS: Bring 2 cups of water to a boil, add 1 cup of Bulgar wheat. Return to a boil, reduce heat to low, cover and cook for 30 minutes or until soft.

Quinoa Grain

admin — Mon, 15 Sep 2008 11:55:44 +0000

Quinoa is a highly nutritious food. It contains more protein than any other grain. It is considered a complete protein because it has all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich balance source of vital nutrients.

Preparation: Combine half a cup Quinoa with one cup water and simmer for 30 minutes or until tender. For a nuttier taste, toast the Quinoa in a hot dry pan for about 5 minutes before cooking. Rinse grains thoroughly before cooking.