Natural Foods Guides
Two kinds of barley are available in natural food stores: pearl barley and pot barley, sometimes called Scotch barley. Unhulled barley is occasionally available, but it is not recommended except for the purposes of sprouting , since it takes a very long time to cook–and to chew. The most familiar form of barley is the pearled variety. Pearling is accomplished by grinding off the tenacious hulls of the grain with the use of abrasive disks called carborundum wheels. Pearl barley goes through five or six pearlings, removing all of the hull, plus most of the bran and germ. To make pot or Scotch barley, the grain goes through three pearlings to remove the most of the hull and some of the bran. It is therefore more nutritious than pearl barley. more→
Here’s a basic guide on how to cook quinoa, along with an array of easy recipes for this tasty, quick-cooking grain. Nutritious and versatile, quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. Considered a “superfood” for its superior nutritional profile, it was revived for the American natural foods market in the 1980s. Your basic quinoa grain is a kind of yellowish-tan, but red and black varieties are now available as well. They cook up the same way and taste pretty much the same as well; their appeal is mainly visual.
Long considered a “poor man’s food,” lentils are actually a rich source of protein and nutrients and are easily digested. Best known as a main component of thick, filling soups, lentils are an important staple in Indian cuisine. Small and rather flat, lentils cook quickly and are highly flavored and aromatic. more→
Amazing amaranth, once a revered drop of the ancient Aztecs, is now coming back into use via the natural-food market. Native to Mexico, Guatemala, Peru, and Bolivia, grain amaranth (as it is often called, to distinguish it from vegetable amaranth, a closely related plant) is a tiny, round seed, about half the size of a millet seed.
With so many choices in cooking oil, its hard to know if you’re using the right thing. Most people are unaware of the dangers that come from conventional and over-processed vegetable oil. Even good olive oil isn’t suitable for all cooking purposes – especially high heat cooking. Chosen Foods avocado oil is the perfect, healthy, all-purpose cooking oil, but is especially suited for higher temperatures. more→
Chia is taking the health world by storm, and for good reason. Packed full of nutrients, versatile, easy to use, shelf stable and almost flavorless, chia should be in your diet too. more→
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.
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→