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Bio-Dynamic & Certified Organic grains
are listed below for those millers without local supply or
wanting convenient online ordering for bulk purchases. Never
run out again!
Please check freight at the Postage
& Handling Calculator page for shipping rates to your
area.
Grain is shipped ex NSW with either Fastway or Australia Post.
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White
Quinoa 11.34kg - $65 -
$5.73/kg - BIO Latin - saponin free
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Red
Quinoa 11.34kg - $80 -
$7.05/kg - BIO
Latin - saponin free
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Black
Quinoa 11.34kg - $95 -
$8.38/kg - BIO
Latin - saponin free
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Amaranth
11.34kg - $70 -
$6.17/kg - BIO
Latin
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Andean
Mix 11.34kg - $90 -
$7.94/kg - W/R/B
Quinoa + Amaranth Equal Mix
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Wheat
19.5kg - $34.19 -
$1.75/kg - ACO Certified
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Spelt
19.5kg - $80.36 -
$4.12/kg - BDRI Certified - UNAVAILABLE TILL ~ MID OCTOBER
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Rye
19.5kg - $32.77 -
$1.68/kg - BDRI Certified
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Oat
Groats 19.5kg - $75.28
- $3.86/kg - BDRI Certified -
(de-husked)
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Buckwheat
19.5kg - $66.75 -
$3.42/kg - ACO Certified - UNAVAILABLE
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Barley
19.5kg - $35.99 -
$1.85/kg - BDRI Certified
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Maize
(corn) 19.5kg - $42.55
- $2.18/kg - ACO Certified -
(not popping corn)
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Millet
19.5kg - $81.75 -
$4.19/kg - ACO Certified
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Brown
Rice 19.5kg - $91.54
- $4.69/kg - Medium Grain - BDRI
Certified - UNAVAILABLE
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White
Rice 19.5kg - $91.54
- $4.69/kg - Medium Grain - BDRI
Certified
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Red
Split Lentils 19.5kg - $150.49
- $6.17/kg - ACO Certified
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Soya
Beans 19.5kg - $69.85
- $7.94/kg - ACO Certified
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ACO - Australian Certified Organic - www.australianorganic.com.au
BDRI - Bio-Dynamic Research Institute - www.demeter.org.au
BIO Latina - Latin America Certification ISO065 - www.biolatina.com
Cooking with Royal Quinoa and Amaranth
Royal quinoa and Amaranth are the most nutritive seeds on earth
with an ideal protein and mineral profiles. Both royal quinoa
and amaranth are hypoallergenic and naturally free of gluten.
A variety of dishes can be made for breakfast, lunch, dinner,
snacks and fresh, cooked or baked desserts. Royal quinoa and
Amaranth may be added to some dishes to improve their nutritional
profile, this is quite important for those avoiding wheat, dairy
and gluten. Pregnant and lactating women as well as, active
people, children and sports people would benefit very much by
eating these seeds. The elderly would benefit by consuming meals,
which are easy to digest, free of cholesterol and nurturing.
These grains have been the staple food of the Andean communities,
which have lived for over 8000 years at altitudes of over 4000m
above the sea level where it is dry and oxygen is scarce, remember:
Machu Pichu was built by the strong Incas fed with their mother
grain Quinoa.
Breakfasts
Soaking royal quinoa and amaranth for about 10-12 hours will
help to preserve their nutritional profiles to their best. Adding
these seeds to a bircher muesli for example would be a good
option when other grains and dried fruits and nuts are added.
For those avoiding gluten and/or wheat, having royal quinoa
and amaranth minus the oats or the wheat would be the most nutritive
alternative. Should the ambient temperature be above 20°C, soak
in the fridge as some fermentation may begin after about 8 hours
or so of soaking. Puffed royal quinoa and amaranth are the second
most nutritious alternative for having these seeds for breakfast.
The puffed (or popped) version is used as an instant breakfast
cereal. It can indeed be a baby’s first meal, ask my daughter
about it! Some dried fruits, nuts or a sweetener such as honey,
maple or agave syrup may be added. Nutritious snack bars are
currently made using puffed amaranth and royal quinoa. Lunch
and dinner: Both royal quinoa and amaranth (together or separate)
can be used as a side dish to accompany vegetables, meats and
seafood when cooked like rice. Use 2 parts of water to 1 part
royal quinoa, to cook amaranth use 3 parts water and 1 part
amaranth. When cook together use 2 parts water 1 part royal
quinoa and ˝ part amaranth. When cooked with rice use 1 part
rice, 1 part royal quinoa, ˝ parts amaranth and 6 parts water.
All the above measurements may vary depending on how your stove
behaves. Always let the meal simmer (I like to call it ‘a rest’)
so the seeds hydrate well in the steam and are not to hot when
served. The left overs are perfect for adding to Chinese or
Thai stir-fries and for making omelettes, nori rolls and small
cold salads. Food must never be wasted. Royal quinoa and amaranth
can be added to soups and stews of any kind. Meals with a high
nutritional and energetic value are achieved when royal quinoa
and amaranth are cooked with a variety of lentils and beans
(ie: red kidney, adzuki, mung, white and others) and meats (or
no meat) in a rich stew with vegetables. This type of meal is
excellent in the winter and particularly good for sports people,
pregnant women and children (a lighter version would be recommended
to breastfeeding women as the beans can cause flatulence to
the mother and thus the baby). The nutritional profile and digestibility
of home made vegetable patties can be greatly improved if cooked
or soaked royal quinoa and/or amaranth are added. Vegetables
patties make a perfect snack after school or for lunch at work
either on its own or in a burger type of preparation. Desserts:
Many dessert recipes can be made using royal quinoa and amaranth
whole grain, rolled grain or flour. Remember rice pudding? Well,
substitute part of the rice with some royal quinoa and add amaranth
if you like. Indeed amaranth very much provides the glutinous
consistency that makes this dessert so special and will prevent
the need to add starches or rice flour. Add grated coconut and/or
flaked nuts for flavour and extra fibre. Passion fruit or berries
purees would flavour and colour the preparation too. Baked recipes
such as muffins, breads, pizza bases, biscuits and others can
be made using royal quinoa and amaranth flours. For muffins
and pancakes (crepes) mixes is best to use rolled royal quinoa
and rolled amaranth. Royal quinoa and amaranth flours can only
make up to 20% of the baking mix because their high mineral
content makes the dough brittle when baked. For gluten free
preparation mix royal quinoa and/or amaranth flours with rice,
buckwheat, sorghum, millet, potato or tapioca flours. The above
are just some basic suggestions as there are many more ways
in which royal quinoa and amaranth in the form of grain, puffed,
rolled or flour can be used. Happy experimenting!! |
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"Just
wanted to let you know that we love our Vario. My mum loves it too.
Her doctor has told her to eat more oatmeal, which she can't stand.
But, I gave her some from our flaker, and she loved it. So she is
thinking that she would like to order one too!" S.Tingley.
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All Prices in Australian Dollars including GST and subject to change
without notice.
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