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When consumed, the seeds form a fibrous gel of carbohydrates that the metabolism breaks down into sugar at a very slow rate.
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Quinoa is rich in fiber, higher in protein than any other grain, gluten free, low on glycemic index, heart healthy and very tasty.
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Melissa's Couscous is granular semolina, a coarsely ground, high-gluten Durum wheat (often used to make fine pasta).
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Freekeh is a highly nutritious whole grain of the Mediterranean that has
been a favorite in Arabian, Egyptian and North African cuisines for
more than 2,000 years.
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Ancient origins meet modern demand for more nutritious and exciting varieties of grains.
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Flaxseed turns out to be significantly higher in polyphenol antioxidants than fruits like blueberries or vegetables like olives.
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The grain has a rich, nutty flavor and chewy bite.
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Delicious as a snack served with hot sauce, salsa, or try with fresh lime juice and a sprinkle of Don Enrique's Pico de Gallo seasoning powder.
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Quinoa is a complete protein with a higher protein content (13-20 percent) than any other grain. It supplies all the essential amino acids. Serve as a main vegetarian dish or as a side dish; in soups, salads, stuffing, stews, pilafs, and casseroles. Add sautéed vegetables and toasted almonds for a quick and delicious addition to any meal.
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Coriander enhances the flavor of meats, especially lamb, pork and chicken. It also matches with beans and gives a distinctive flair to soups.
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Sesame seeds are a key ingredient in Middle-Eastern, Far-Eastern, and Indian cooking.
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Vegetables
