| | |
|
The Real Foods Guide to Pulses
Summary:
Pulses are brilliant sources of protein, (meaning they are of particular use to people who don’t eat meat, fish or dairy), they’re also great for extending meals, throw in a handful to casseroles, stews and soups to provide extra nutrients and stretch the meal further. Pulses are also excellent sources of iron, starch and fibre in your diet. They are cheap, low fat and extremely tasty! Here’s our guide to our range of pulses and ways of getting the most out of them.
Read more...
|
|
The Real Foods Guide to Grains
Summary:
There’s a huge range of great grains, so don’t limit yourself to some bland white rice when you could try spiced quinoa or bulgur, perk up soups and stews with lentils and rye grains, or try all of the popping grains (it’s not just corn that pops!)
Includes links to all of our How Do I Cook guides, so you need never again be baffled at what to do with Bulgur, alarmed at Amaranth or worried over Wehani Rice...
Read more...
|
|
Fermented Foods, Prebiotics and Probiotics
Summary:
You probably already eat fermented foods in your diet. Chocolate, coffee, vanilla, some teas, pickles, vinegar, cheese and yoghurt are all fermented foods. Then there’s alcohol, sauerkraut, kombucha, sourdough and kefir, again all fermented!
Here's our guide to buying them and making your own!
Read more...
|
|
How Do I Cook Amaranth
Summary:
Amaranth is an ancient plant, around 8,000 years old, and was once a staple of the Aztec and Inca diet. Amaranth seeds, used as a grain, are gluten-free and a good source of protein, fibre, calcium, iron, magnesium and vitamin C. They have a mild, nutty flavour.
Read more...
|
|
How Do I Cook Kamut
Summary:
Kamut is the registered trademark under which khorasan wheat is sold.
All grain grown under the Kamut trademark is certified organic, containing between 12-18% protein and high in the mineral selenium, which plays a role in the functioning of the thyroid gland.
Kamut contains gluten so is not suitable for coeliacs, however some with allergies to common wheat may find they can tolerate it. It has a rich, buttery flavour.
Read more...
|
|
No eggs No problem
Summary:
Run out of eggs and need a quick solution from your store cupboard? Perhaps you're vegan and would like to know a few substitutions for binding, leavening or adding moisture to recipes. Here's our list of alternatives with a handy infographic or try one of these ready-made egg replacers in our webshop.
Read more...
|
|
|
|
How Do I Cook Buckwheat Roasted Kasha
Summary:
Buckwheat Roasted Kasha is made from hulled buckwheat. Also known as Buckwheat Groats, Kasha is an Easter European/ Russian version of porridge. Ideal for a long-lasting breakfast with a slow release of energy.
Read more...
|
|
How Do I Cook Bulgur
Summary:
Bulgur is a whole wheat grain, usually durum wheat, that has been parboiled, dried, cracked and sorted by size. It was eaten by the Romans and Egyptians, and today is most often associated with Middle Eastern and Mediterranean cuisine. It is high in fibre, B vitamins and minerals.
Read more...
|
|
How Do I Cook Millet
Summary:
Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. Today it sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.
Read more...
|
|
How to prepare Spaghetti Squash
Summary:
Spaghetti or vegetable squash is an oblong winter squash with pulp and seeds in the middle, a little like a pumpkin, albeit a different shape. When raw, the flesh of is solid and similar to other raw squashes, when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti! It is often used as a spaghetti or noodle substitute for dishes or it can be served with butter as a simple tasty side dish.
Read more...
|
|
How Do I Cook Quinoa
Summary:
Quinoa (pronounced keen-wah) is the wonder grain: high in protein, gluten-free, easy to digest, and quick to cook. It makes a delicious breakfast (with sweet or savoury additions), pilaf, and salad; it can also be added to baked goods.
Read more...
|
|
How Do I Cook Pearl Barley
Summary:
Pearl barley, as opposed to pot or Scotch barley, is the variety most commonly used. The outer bran is removed and the grain polished to a shiny 'pearl', making it more tender to the bite and easier to cook.
Read more...
|
|
How Do I Cook Spelt
Summary:
Spelt, also known as dinkel or hulled wheat, was a staple food in Europe until medieval times. It has been revived through growth in organic farming as spelt requires fewer fertilisers than other wheat grains.
It has a sweet, nutty flavour and contains a range of vitamins and minerals including vitamin E, calcium, zinc and iron. Spelt contains gluten so is not suitable for coeliacs, however some with allergies to common wheat may find they can tolerate it.
Read more...
|
|
How Do I Cook Rye Grain
Summary:
Rye Grains have been cultivated for under 2000 years, that's actually quite a short time comparatively, it's one of the more lately domesticated crops. It's popular in Scandinavian and Eastern European countries and is the key ingredient in rye and pumpernickel breads.
Read more...
|
|
How Do I Cook Wheat Grain
Summary:
Wheat Grain (also known as wheat berries) are whole, unprocessed wheat kernels that contain all three parts of the grain, including the germ, bran and starchy endosperm. Only the hull, the inedible outer layer of the grain, has been removed. This means that wheat berries retain all of the grain's vitamins, minerals and phytochemicals.
Read more...
|
|
How Do I Cook Rice
Summary:
How to cook rice, the different types of rice and some recipe ideas...
Read more...
|
|
How Do I Cook Popcorn
Summary:
Popcorn is a type of Maize, that puffs upon cooking, making the distinctive popping sound that gave the corn its name. Because it is a whole grain, it has all three parts of the grain: the germ, the bran, and the endosperm.
Read more...
|
|
How Do I Cook Pinto Beans
Summary:
Pinto in Spanish means 'painted' and it's easy to see how these beans got their name. The pale pink-beige pinto beans are speckled with red-brown 'paint splatters', Jackson Pollack-style. The speckles disappear when the beans are cooked and they turn a creamy pink colour all over.
Read more...
|
|
How Do I Cook Freekeh
Summary:
Freekeh is a young, green wheat that is picked, roasted or smoked and can be used like rice, quinoa or cous cous.
Read more...
|
|
How Do I Cook Chickpeas
Summary:
How Do I Cook... Chickpeas
Chickpeas are available pre-cooked in cans or dried; they must be soaked before cooking. Chickpea or Gram Flour (made from dried ground chickpeas) is widely used in Indian and Bangladeshi dishes.
Read more...
|
|
How Do I Cook Green Lentils
Summary:
Lentils come in lots of different varieties including yellow, red, brown, black and green. Green lentils have an earthy, nutty flavour and firm, 'meaty' texture, which makes them an ideal substitute in meat-free cooking.
Read more...
|