Archive | May, 2008

Amaranth is a specialty grain in world history.

In today's economy with wheat and rice running high in price and short on availability, the focus may need to shift to some 'lesser known' staples from history and around the world. Supply and demandd can help widen our grain pallet. In the Himalayas, Amaranth grain is a crop of moderate importance . It was […] Read more
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Barley grain is for more than just soup or beer.

Although this is a truthfully delicious and nutritious grain, more than half of the barley grown in the US is used only for beer. Most of what remains is used for livestock. Finding whole organic barley outside of health food stores takes a little bit of effort. Often most "whole" versions will still be missing […] Read more
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Buckwheat – is it wheat or what?

Don’t let the word ‘wheat’ in it’s name confuse you. Buckwheat (Fagopyrum esculentum) looks like a grain and tastes like a grain but isn't a grain at all. Buckwheat is thought of as a cereal, but is actually an herb of the buckwheat family, Polygonaceae, a relative of the rhubarb. Buckwheat is also gluten free, […] Read more
Category: organic grains
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Oats are more than porridge or gruel!

Whole Oats (usually Toasted Rolled Oats) are a great source of protein, fiber, vitamins, and minerals. Whole oats have been proven to help reduce cholesterol levels and make a great healthy breakfast that will keep you contented all the way until lunch. Oats are very seldom sold with the hull left on for eating. You […] Read more
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