Quinoa is a seed, which is usually used as a gluten-free grain. It comes in different colours, or a mix of colours (known as Andean mix). The difference in the use and taste of the different colours is as follows:
White –soft texture, buttery taste; excellent base for sweet or savoury flavours; absorbs the flavour of companion foods
Red – more texture than white; earthy, nutty aromas; good base for stuffings or salads; goes well with onion, garlic, vegetables, nuts
Black– more texture again; earthy flavour; pairs well with vegetables and/or other quinoa varieties
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Clear Agave is extra filtered, and adds organic sweetness without colour or additional flavours.
Amber Agave is rich, and tastes of butterscotch and caramel. Try it in tea, over yoghurt, pancakes and in baking recipes.
Raw Agave exhibits hints of toasty brown sugar and molasses. Use it to add robustness to smoothies, oatmeal, barbecue sauces and as a syrup for pancakes.
Maple Syrup is graded according to light transmission. The lighter the syrup the higher the grade.
Grade A Light Amber:
It is very light and has a milder, more delicate maple flavor. This grade is usually made earlier in the spring when the weather is colder. It is best used for making maple candy and maple cream.
Grade A Medium Amber:
It is slightly darker and has more flavour. It is the most popular grade of table syrup. Usually made after the sugaring season begins to warm, around mid-spring.
Grade A Dark Amber:
It is even darker, with a stronger maple flavour. It is usually made later in the season, as the days get longer and warmer.
Sometimes called cooking syrup, it is made late in the season. This grade is very dark, with a strong maple flavour, with a hint of some caramel flavour. Many people use it for table syrup, although because of its strong flavour it is often used for cooking, baking and flavouring.
Foods containing gluten include barley, oats, rye, wheat, spelt and kamut.
Foods that do not contain gluten include quinoa, millet, amaranth, buckwheat, chickpeas, rice and corn.
Lentils are edible legumes that originated in India and can be used whole or split. Whole lentils are more nutritious because of their husks. When the husk (skin) is removed from the whole lentil and the lentil is split, it is then referred to as dal or daal in Indian languages. Cooked lentil recipes, either made with whole or split lentils, are also called Dal. The Dals are referred according to the variety of the lentil that is split.
Here are the English and Indian names for the more common lentils:
- red lentil – masoor
- green or puy lentil – moong bean or green gram
- black lentil – black gram or whole urad bean
- chickpea – bengal gram or chana
- pigeon pea or yellow lentil – toor, toovar or arahar
- kidney bean – rajma
- cow pea or black eyed pea – lobia or chowli
This chocolate from the loving earth range contains no cane sugar or dairy and is suitable for vegans. This raw chocolate is uncooked and unprocessed chocolate in its purest form that has been sweetened with agave syrup (a natural low GI sweetener). The cacao beans have not been roasted so that all of their nutrients are still intact! There are often a lot of questions about the flavours that the loving earth range is available in and here are some examples of a few of the more original flavours.
Activated almond and purple corn: Activated almonds are raw organic almonds that have been soaked for up to 12 hours to deactivate the enzyme inhibitors in them. Once these have been deactivated the nuts are much easier to digest. Purple corn is one variety of maize from Peru. The extract that is used in this bar is the powder left when all the moisture has been evaporated out of the corn cobs’ pulp. This chocolate bar is rich in antioxidants and nutrients from both the nuts and corn.
Lucuma and Maca: Lucuma powder comes from the lucuma fruit, part of the sapote family, and has a creamy citrusy flavour. Maca powder has a slightly bitter caramel and nut flavour which is high in both protein and minerals.
Goji and Camu Camu: Goji berries are found in subtropical regions of China and Tibet and are very high in antioxidants. Camu Camu is a small berry that can be found in the Amazon and is very high in Vitamin C. The extract is created by evaporating all of the moisture out of the pulped flesh and tastes a bit like tangy sherbet.
Sour Cherry and Acai: This is one of the most popular flavours! The organic Acai powder comes from Sambazon and is full of anthocyanins and omegas. The sour cherries provide the perfect tart/sour combination with the bitter chocolate.
Organic Orange and Gubinge: Gubinge is another name for the Kimberley version of the Kakadu plum and is one of the highest sources of Vitamin C.