Natural Foods Guides

How to Cook Quinoa, and Tasty Recipes

Quinoa varieties - red, tan, and black

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.

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Loving Your Lentils: How to Cook and Use Them

Brown lentils

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→

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Amaranth, an Underused Ancient Grain

Grain amaranth

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. 
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Avocado Oil: Expeller-Pressed, Naturally Refined

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→

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Chia Seeds

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→

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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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