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Flour, Seeds, Cereal, and Sugar:Organic Recipes and Information
Pure Food Essentials use and recommend (gluten free) organic buckwheat flour’ (Genus) Fagopyrum esculentum  Buckwheat contains no gluten and can thus be eaten by people with coeliac disease or gluten allergies. Despite the common name and the grain-like use of the crop, buckwheat is not a cereal or grass. It is called a pseudocereal to emphasise that it is not related to wheat. The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.Common buckwheat was domesticated and first cultivated in southeast Asia, possibly around 6000 BC, and from there spread to Europe and to Central Asia and Tibet. Domestication most likely took place in the western Yunnan region of China. Buckwheat is documented in Europe in the Balkans by at least the Middle Neolithic (circa 4000 BC) and the oldest known remains in China so far date to circa 2600 BC, and buckwheat pollen has been found in Japan from as early as 4000 BC. It is the world's highest elevation domesticate, being cultivated in Yunnan on the edge of the Tibetan Plateau or on the Plateau itself. Buckwheat was one of the earliest crops introduced by Europeans to North America. Dispersal around the globe was complete by 2006, when a variety developed in Canada was widely planted in China The fruit is an achene, similar to sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. The dark flour is known as "blé noir" ("black wheat") in French, along with the name sarrasin ("saracen"). Buckwheat contains rutin, a medicinal chemical that strengthens capillary walls, reducing haemorrhaging in people with high blood pressure and increasing microcirculation in people with chronic venous insufficiency. In recent years, buckwheat has been used as a substitute for other grain in gluten free beer. Buckwheat pancakes, sometimes raised with yeast, are eaten in several countries. They are known as buckwheat blinis in Russia, galettes in France (savoury crêpes which are especially associated with Brittany), ployes in Acadia and boûketes (that is, named the same as the plant they are made of) in Wallonia. Similar pancakes were a common food in American pioneer days. They are light and foamy. Buckwheat Pancakes  Ingredients: 275ml/9½fl oz skimmedmilk 1 free-range egg pinch salt 1 tsp vegetable oil 110g/4oz buckwheat flour 1 tsp vegetable oil, for cooking 1 lemon, juice only 1 orange, juice only Method: 1. Place the milk, egg, salt and oil into a large bowl and mix well.2. Sift the buckwheat flour into a separate bowl. 3. Add the flour to the milk mixture gradually, stirring constantly until a smooth batter is formed. Allow the batter to rest for thirty minutes prior to cooking. 4. Add teaspoon of oil to a hot pan, pour in an eighth of the mixture and cook for 1-2 minutes on each side, or until golden on each side. Remove from the pan and place between sheets of baking paper and keep warm while repeating the process with the remaining mixture to create eight pancakes. 5. To serve, place a pancake onto a warmed plate and add a squeeze of fresh lemon and orange juice. Back to Top Pure Food Essentials use and recommend (gluten free) organic brown rice flour Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant.
Pure Food Essentials use and recommend organic sesame seed (Genus) Sesamum  Despite the fact that the majority of the wild species of the genus Sesamum are native to sub-saharan Africa, Bedigian (1984, 1988, 1998, 2000, 2003) demonstrated that sesame was first domesticated in India, citing morphological and cytogenetic affinities between domesticated sesame and the south Indian native S. mulayanum Nair., as well as archaeological evidence that it was cultivated at Harappa in the Indus Valley between 2250 and 1750 BC, and a more recent find of charred sesame seeds in Miri Qalat and Shahi Tump in the Makran region of Pakistan. According to Assyrian legend, when the gods met to create the world, they drank wine made from sesame seeds.In Hindu legends and beliefs, tales are told in which sesame seeds represent a symbol of immortality and the God Maha Vishnu's consort Maha Sri Devi herself representing the properties of the sesame seed, as such it is considered as the most auspicious oil next to Ghee used in Hindu rituals and prayers. "Open sesame," the famous phrase from the Arabian Nights, reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. Ground and processed, the seeds can also be used in sweet confections. Sesame seeds can be made into a paste called tahini (used in various ways, including in hummus) and a Middle Eastern confection called halvah. In India, sections of the Middle East, and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted (called pasteli in Greece). In Japanese cuisine goma-dofu is made from sesame paste and starch. The seeds are rich in manganese, copper, and calcium (90 mg per tablespoon for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) and vitamin E (tocopherol). They contain lignans, including unique content of sesamin, which are phytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content. Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol, but do not contain caffeine. The nutrients of sesame seeds are better absorbed if they are ground or pulverised before consumption, as in tahini. Sesame oil is used for massage and health treatments of the body in the ancient Indian ayurvedic system with the types of massage called abhyanga and shirodhara. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated with Vata aggravation. Sesame oil is most popular in Asia, including the South Indian state of Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean. Spice Crusted Fish – Vietnam
3 stems chopped lemongrass 3 spring onions 3 garlic cloves crushed 1 large finger turmeric grated 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon chilli paste 3 tablespoons dried fried onion 4 banana leaves or foil Method: Prepare banana leaves by tearing into regular sized sheets large enough to wrap fish in and then wiping with a soft damp cloth. Soften these by waving over flame on gas element.Use a mortar and pestle to crush lemongrass, garlic and turmeric into a lumpy paste. In a bowl put this mixture and the onions, oyster sauce, sesame oil, sugar and chilli. Mix well. Spread this mixture onto each fish steak. Sprinkle with the dried onion. Wrap fish in 4 layers of banana leaves (Or 2 layers of foil). Secure with a skewer or place on a hinged barbeque grill. Cook on a barbeque until cooked and moist. Serve with rice and salad. Back to Top Pure Food Essentials use and recommend organic evaporated cane juice (ECJ) (Genus) Saccharum officinarum Pure Food Essentials use and recommend organic popped buckwheat (Genus) Fagopyrum esculentum Breakfast time: What a great breakfast cereal, fresh and light, why not mix with popped brown rice, millet and amaranth and sprinkle with some delicious ECJ (evaporated cane juice).Peanut Butter Cereal Treats Ingredients: 4 cups of your favourite breakfast cereal1/2 cup sugar 1/2 cup Light or Dark Corn Syrup 1/2 cup Peanut Butter Serves: Makes about 36 (1 1/2-inch) bars Preparation Instructions: 1. Line 8 or 9 inch square baking pan with plastic wrap. Pour cereal into large bowl.2. In medium saucepan combine sugar and corn syrup. Stirring occasionally, bring to boil over medium heat and boil 1 minute. Remove from heat. 3. Stir in peanut butter until smooth. Pour over cereal; stir to coat. Press evenly into prepared pan. 4. Cool about 15 minutes. Invert onto cutting board; remove plastic wrap. Cut into bars. Back to Top Pure Food Essentials use and recommend organic popped white rice. How delicious is this gluten free cereal with nothing added just crunch delight.  Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.Puffed rice is used in snack foods and breakfast cereals, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat item. A traditional puffed rice called muri is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Muri is a staple food in many parts of North Karnataka,Bengal and Bangladesh. Jhalmuri or masalamuri/bhelpuri is a very popular preparation made from muri. Puffed rice is referred to as mur mure in some parts of India. In many parts of North Karnataka Mandalu Vaggarni along wih Mensinkai Bajji (Capsicum Bajjis) are popular.Back to Top Pure Food Essentials use and recommend organic popped millet. Mix a little dried fruit in, sprinkle with ECJ, add milk of your choice.  Pearl millet (Pennisetum glaucum) is the most widely grown type of millet. Grown in Africa and the Indian subcontinent since prehistoric times, it is generally accepted that pearl millet originated in Africa and was subsequently introduced into India. The earliest archaeological records in India date to 2000 BC, so domestication in Africa must have taken place earlier. Its origin has been traced to tropical Africa. The centre of diversity for the crop is in the Sahel zone of West Africa. Cultivation subsequently spread to east and southern Africa, and southern Asia. Records exist for cultivation of pearl millet in the United States in the 1850's, and the crop was introduced into Brazil in the 1960's.Pearl millet is well adapted to production systems characterised by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Today pearl millet is grown on over 260,000 km² worldwide. It accounts for approximately 50% of the total world production of millets. Pearl millet grain is comparatively high in protein and has a good amino acid balance. It is high in lysine and methionine + cystine levels. It contains twice as much methionine than sorghum, an important trait for organic poultry production. The grain is also comparatively high in fat, and linolenic acid comprises 4% of the total fatty acids. Back to Top Pure Food Essentials use and recommend organic popped amaranth (Genus) Amaranthus. Melting moments is amaranth and milk an instant porridge, yum, yum!  Amaranth has been cultivated as a grain for 8,000 years. The yield of grain amaranth is comparable to rice or maize. It was a staple food of the Aztecs, and was used as an integral part of Aztec religious ceremonies. The cultivation of amaranth was banned by the conquistadores upon their conquest of the Aztec nation. Because the plant has continued to grow as a weed since that time, its genetic base has been largely maintained. Research on grain amaranth began in the US in the 1970s. By the end of the 1970s, a few thousand acres were being cultivated. Much of the grain currently grown is sold in health food shops.Grain amaranth is also grown as a food crop in limited amounts in Mexico, where it is used to make a candy called alegría (Spanish for happiness) at festival times. The grains are popped, and mixed with honey. Amaranth grain can also be used to extract amaranth oil - a particularly valued pressed seed oil with many commercial uses. Back to Top |
Rice flour (also called Mochiko, in Japanese and Pirinc Unu in Turkish) is a form of flour made from finely milled rice. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. The flour is mixed with flours of wheat, millet, and other cereals to make manni, a kind of baby food. Sometimes cut dried fruits or dried vegetables are added for flavour and more nutrients. This is commonly used in the districts of Dakshina Kannada, Udupi of Karnataka, India.
Ingredients:
Evaporated cane juice is a healthy alternative to refined sugar. While both sweetners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains more of the nutrients found in sugar cane. Cane juice is available throughout the year.
Evaporated cane juice can be used just like sugar for sweetening foods and beverages as well as in cooking. Since it is considered to be more wholesome, it is also used as a sweetener in a host of processed, natural foods. It may also be known by a variety of other names including dried cane juice, crystallized cane juice, milled cane sugar and direct consumption sugar. In Europe it is known as "unrefined sugar". 