Rice is the world’s most important grain

Rice is the staple food of almost half the world’s population and is widely grown throughout the tropical, and some temperate regions of the world.

The rice we know today was once a wild grass, but over many generations farmers have used selective breeding to increase the size of the rice grain and the places it will grow.

There were once over 40,000 different varieties of rice available, however many varieties have become rare or even extinct due to the growth of mono-culture and standardized food production so that today we may only have a choice of 5 – 10 varieties depending on our locality.

Because so many people depend on rice for

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One of the world’s oldest foods and a staple for millions

Bread is most commonly made by baking a dough made from of flour, water and yeast. There are almost infinite combinations of different flours and proportions of ingredients to produce breads for different purposes and tastes. Bread may be served in different forms at any meal of the day, eaten as a snack, and may be used as an ingredient in other culinary preparations.

Archaeologists claim they have traced bread-making back 30,000 years in our history and bread made today may be left unleavened, or leavened and aerated by a number of different processes ranging from the use of naturally-occurring microbes (as in yeast).

Quick breads are those

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An important part of nutrition

Various Breads ca. 2003

We use carbohydrates for energy and they are contained in many of our staple foods which are principally; fruits, grains and root vegetables. The most common carbohydrate element of these foods is starch but if we overeat carbohydrates, we typically get fat.

Carbohydrates are the fuel for our bodies and are derived from foods that are high in carbohydrates or starch like rice whole grains or potatoes.

They enable our bodies to function and perform respiration, reproduction, mobility, circulation and nerve signal transmission. They provide our body the required energy for the skeleton, muscles and central nervous system (including brain and spinal cord). They enable the performance and function

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Wheat Grass Juice

Raw power – as a part of a cleansing or recovery program

Wheat grass is the raw grass of the common wheat plant (Triticum Aestivum). It is consumed by either juicing or drying it into powder form. If consumed in the form of juice, it will provide chlorophyll, amino acids, minerals, vitamins, and enzymes. As the chlorophyll molecule is structurally similar to hemoglobin, wheatgrass helps blood flow, digestion, and natural detoxification of the body. That is why it is commonly called – Green Blood.

Wheat grass has 70 percent crude chlorophyll and 30 percent enzymes. It is basically a whole meal worth of nutrition, which has the strength to overcome almost all the diseases. It is rich in Vitamins A,

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A super grain high in protein

Quinoa or Kinwa has been an important food for 7,000 years in the Andes of South America and was considered sacred by the Inca Empire. But after the Spanish conquest, quinoa like amaranth was relegated to the status of animal feed by Spanish colonists and it almost disappeared as barley, wheat, potatoes and corn became dominant.

Nutritional value

An alkaline food with a high (12%–18%) protein content and being gluten free, quinoa is highly appreciated for its nutritional value making it a healthy choice for vegetarians and vegans. Unlike wheat and rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans,

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A super grain high in protein

Amaranth (Amaranthus) is an erect summer annual that often grows to more than 6 feet tall. It was cultivated by the Aztecs in what is now Mexico and it is similar to quinoa. After the Spanish conquest, the growing and use of amaranth was banned by Spanish colonists, however it remained in limited use and continued to grow as a weed until it was re-discovered in the 1970’s. Since then, its value and use has spread globally.


Amaranth is rich in protein and contains amino acids not generally found in other grains making it a complete source of protein and it’s completely gluten free.

It’s also a healthy source of fibre, linoleic

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