A nutritional “powerhouse!” This small, round, yellow grain cooks up like couscous. To make fluffy millet, toast in a dry skillet before adding water or stock.
A delicious heirloom variety that’s triplewashed and ready to cook without rinsing. Since its naturally bitter taste is washed away, it’s perfect to grind into gluten-free flour.
Carefully selected for their deep color and full form, the azuki has been valued for its easy digestibility and distinct flavor. These tasty beans cook in just 45 minutes. Prepared with a bit of kombu and winter squash, they might be mistaken for dessert!
With their nutritious outer hull intact, brown sesame seeds have a nuttier flavor than white (hulled) seeds. Wash before roasting to remove the natural coating of tannic acid which acts as a preservative and bug deterrent.
Flax seeds are best known for their high levels of Omega-3 fatty acids. Enjoy these cooked or raw in hot cereals, granolas, salads and breads. When ground flax seeds can be used as a thickening agent in gravies and dressings.
Gold Mine™ Chia Seeds are an heirloom variety and a relative of the mint family. They are loaded with essential fatty acids, vitamins, minerals and fiber. Best eaten raw!! But when soaked, they become gelatinous, and are a great thickener in smoothies and dressings.
Gold Mine™ Chia Seeds are an heirloom variety and a relative of the mint family. They are loaded with essential fatty acids, vitamins, minerals and fiber. Best eaten raw!! But when soaked, they become gelatinous, and are a great thickener in smoothies and dressings.
