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Split Peas

Split Peas

Green peas have a high fiber content.  Green peas contain a soluble type of fiber.   A single cup of dried green peas provides 65.1% of the daily recommended dose of fiber.  Split green peas are also good for weight management because they are low in calories and high in fiber and protein so they make you feel full for longer.  Split green peas are a good food to incorporate into your diet if you are a vegetarian as they are packed with protein. HOW TO COOK Ingredients1 cup peas1.5 cups of water  Place water in a large heavy saucepan.  Bring to...

Mar 06, 2017

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Prime Einkorn

Prime Einkorn

Einkorn is being rediscovered today as a healthier alternative to modern day wheat as it is twice as high in protein and trace minerals.  Einkorn is a hulled wheat, making it easier to keep from chemical contamination when grown organically as the hull protects the kernel throughout the growing season.   Einkorn is a delicious grain that is wonderful cooked up whole, or used as flour in most recipes. QUICK FACTS: -Source of beta carotene luetin, anitoxidants and vitamin E -Contains protein ,crude fat, phosphorous and potassium -Einkorn is the oldest form of cultivated wheat with findings as early as 16,000-15,000 BCE HOW...

Mar 02, 2017

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Soft White Wheat

Soft White Wheat

Soft white wheat is lower in protein and higher in carbohydrates than hard red spring wheat.  This makes soft white wheat flour a better choice for making pastries, cookies, cakes, pancakes and waffles.  Soft white wheat flour is not a good choice for bread making as it has little to no gluten content.  This is why we call our soft white wheat flour pastry flour.   QUICK FACTS: - Sweeter and softer than hard wheat - Lower in protein and gluten making it great for pastries, cakes, and flat breads.    HOW TO COOK Ingredients1 cup wheat berries3 cups of water  Place in...

Mar 02, 2017

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Hard Red Spring Wheat, Selkirk

Hard Red Spring Wheat, Selkirk

Wheat is the most widely grown crop in the world, providing 20% of one's daily protein and caloric intake (Global Conference on Agricultural Research for Development, 2012).    When it comes to wheat flours 100% whole wheat is always best as none of the bran has been removed. The bran is the part that contains the most nutrition.  100% whole wheat flour makes delicious and healthy bread – a tasty way to get whole grain goodness! QUICK FACTS: -Good source of dietary fibre, manganese and selenium -It is a full body whole wheat grain with excellent baking characteristic  -80% of the wheat grown in Western Canada is...

Mar 02, 2017

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Spelt

Spelt

Spelt is a good alternative to wheat for people with sensitivities to modern day wheat.  It contains a different kind of gluten than wheat that is easier for the human body to digest.  Spelt has high water solubility allowing it to easily absorb nutrients.   QUICK FACTS: - Spelt has been widely used in North America for the last 100 years - Spelt was discovered around 6000-5000 BCE - Spelt is also known as Dinkel Wheat HOW TO COOK Ingredients1 cup wheat berries3 cups of water  Place in a large heavy saucepan. Add water and salt. Bring to a boil over...

Mar 02, 2017

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