Natural Foods Guides

Buckwheat Groats (Kasha): How to Cook and Use

Buckwheat groats

Toasty, brown buckwheat groats may either be passionately disliked for their strong, distinct flavor and aroma or greatly savored for the same reasons. An oddity among grains, buckwheat is not a cereal grain in the botanical sense, but a beautiful pink-flowered plant related to rhubarb. The soft, pyramid seeds, when hulled and cracker, are known as buckwheat groats. Further milling produces buckwheat flour. 
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Chia Seeds: Frequently Asked Questions

Flaxseeds

Chia seeds are known as a great plant-based source of omega-3 fatty acids, in addition to a host of other nutrients, and an abundance of calcium, protein, and fiber.  These frequently asked questions are excerpted from Chia: The Complete Guide to the Ultimate Superfood* by Wayne Coates, PhD. more→

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Oats: Making Good Use of a Versatile Grain

Ultimate oatmeal

Their mild, pleasantly nutty flavor and the variety of ways in which they can be processed make them a good, all-around grain whose uses go far beyond that of the familiar breakfast cereal. Here are ways to make the most of this familiar and comforting grain. more→

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Top 10 Health Benefits of Brown Rice

White and brown rice

Brown rice is better for you than white — most of us know that! It’s The majority of consumers typically choose white rice over brown rice because of the difference of appearance. While it’s true white rice looks so much more delicious than brown rice, it doesn’t mean it’s the healthier alternative. According to a study conducted by the American Journal of Clinical Nutrition, brown rice is the top choice in terms of both nutritional and other inherent healthy benefits. more→

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Chestnuts: A Brief Guide to Preparing and Using

How to roast chestnuts

Evoking nostalgic images or roasting on an open fire, chestnuts are one of the winter’s most delightful seasonal traditions. Their slightly sweet, soft, and mealy meat is a departure from the usual crunch of nuts. more→

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A Guide to Salt Varieties

Salt varieties

Salt comes in all colors, shapes and sizes; as well as pure white, salt may be pink, grey, black or green. Salt truly is a rainbow-hued rock. Here’s a guide to many of the common salts available.

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Seitan (Wheat Gluten): Recipes and Tips

Homemade seitan recipe

A traditional Asian food used as a meat substitute, you may have encountered seitan in dishes like “Buddhist’s Delight” in Chinese restaurants. Dense and chewy, this product of cooked wheat gluten is almost pure protein—you can see that by observing the high protein content of the dishes in this section. Clearly, though, seitan is not for anyone with gluten sensitivity. Store-bought seitan usually comes in 8-ounce packages or 16-ounce tubs. more→

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Sea Vegetables—Varieties and Best Uses

chuka seaweed salad

Sea vegetables are getting more attention now that sushi is so popular. For thousands of years, cooks on every continent have made flavorful meals from sea vegetables—soup, stews, garnishes, condiments, and even desserts. Sea vegetables are rich in minerals and vitamins and low in calories. You may also find that eating sea vegetables satisfies your need for salt. (Rinse sea vegetables before cooking them to reduce their sodium content.) more→

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