![[]](/sites/all/modules/ubercart/uc_cart/images/bullet-arrow-up.gif "Expand cart block."){kind=icon}
There are no products in your shopping cart.
| 0 Items | Total: $0.00 |
Beans and Grains
Tabouli Salad, wheat free
Classic Middle Eastern salad using millet or quinoa instead of the traditional cracked wheat. Serve with bibb or romaine lettuce leaves for scooping, and kalamata olives on the side.
Ingredients:
1C millet or quinoa
1 lb firm, ripe, fresh tomatoes, cubed
1 firm cucumber, preferably seedless, peeled and cubed
Buckwheat: How to Soak and Sprout
Buckwheat is a non-glutinous seed, unrelated to the wheat family. Soak buckwheat for at least 3 hours before pouring it into a strainer, then begin the extended rinsing process. I like to soak at night and begin rinsing in the morning. You can eat buckwheat raw, once soaked, rinsed and drained, or you can dehydrate it into a crunchy delight. Sprouting enhances the nutritional value of the seed. Read More
A Simple Pot of Beans
This is the basic recipe for preparing dried beans such as black, pinto, adzuki, garbanzo, lima, and others. Choose organic beans.
Wash the beans well, picking over to get rid of debris and any discolored or broken beans. Cover the beans with several inches of water and soak them for at least 8 hours, or overnight. The longer the soaking time, the shorter the cooking time. The water may be changed if desired. Discard the soaking water when ready to cook.
Read More 