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Teff is higher in protein than wheat and a great source of iron, calcium, and amino acids. This ancient grain has a pleasantly sweet nutty flavor, and the small size makes it easy to digest. The whole teff can be toasted and used to add a little crunch to salads or muffins; boiled teff can be prepared with milk or water for a sweet porridge or spice up for a side dish.
Freekeh is young green wheat that is roasted to bring out the flavor and cracked into smaller pieces for quicker cooking time. Enjoy this grain as a pilaf or base for casseroles, it’s sure to easily elevate any meal.
Lentils are a delicious source of fiber and protein. The color varieties bring different textures to your dishes – Orange Lentils can almost dissolve into a soup for a creamy base that also works perfectly in hummus; Green Lentils are a fantastic base for curry or veggie burgers; French Lentils (Le Puy style) have a green mottled surface and al dente texture that makes a great addition to salads or grain bowl; after cooking Black Lentils keep their deep color that’s sure to excite any plate, it’s understandable why they’ve been compared to beluga caviar.