Legumes Organic Guide

To prepare legumes – Before cooking, sort legumes well, picking out any small stones and then wash them thoroughly. All beans, apart from lentils, split peas and black-eyed beans, should be soaked overnight. Alternatively, a quick-soak method is to boil legumes in plenty of water for 5 minutes and then soak for 2 hours, although…

Grains Organic Guide

To prepare grains – Rinse grains before cooking. If desired, toast grains in saucepan before adding water, this will enhance the flavour. Add water and a pinch of unrefined sea salt. Boil vigorously for 5 minutes, turn heat to low, cover with a tight-fitting lid, and cook until water is absorbed. Some grains may be…

Oranges and Mandarins Organic Guide

The delicious flavour, vibrant colour and beautiful perfume of oranges and mandarins mean that they are enjoyed virtually universally. Oranges and mandarins are an excellent source of vitamin C and a good source of thiamin, folic acid, vitamin A and fibre. They are also a source of potassium, calcium, phosphorus and magnesium, contain no sodium,…

Jerusalem Artichoke Organic Guide

Jerusalem artichokes are neither from Jerusalem nor artichokes, but are sunflower-related tubers, with a delicate nutty flavour that is slightly sweet. They are high in iron, potassium and thiamine, and also feed the healthy bacteria (lactobacilli) in the intestinal tract. Jerusalem artichokes are good for diabetic conditions because they stimulate insulin production and contain inulin…

Sea Vegetable Organic Guide

Seaweeds are highly nutritious foods, containing large amounts of minerals and trace elements, including iron, calcium and iodine, as well as vitamins A, C and B complex. Due to their dense mineral content sea vegetables are advantageous even when consumed in small quantities. Sea vegetables are beneficial for the thyroid, bones, teeth, hair, skin and…