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Grains, Beans & Pulses

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Beans Kidney (red) 500g

Beans Kidney (red) 500g

Red Kidney beans are the best all purpose beans and very affordable for anyone!Beans secret ingredient is the fibre, which makes you eat less. Beans and lentils are a good source of protein, carbohydrates, B-complex vitamins and many minerals. High in folate, phosphorus, potassium, zinc, calcium and selenium. Packed with saponins, an anti-inflammatory compound which helps your immune system protect against cancer, and lowers cholesterol. Good source of fibre.   TO PREPARE: Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans - about 4 servings.   Rinse to remove any dirt and stones Cover with 3 - 4 times the volume in warm water and soak overnight Discard old water. Add fresh water and bring to the boil Pour this water off and add a fresh batch, and continue boiling until beans are soft In place of salt try our vegetable stock for delicious flavour   Cooking time: 60 minutes for most beans, 60 minutes for lentils, 4 hours for chickpeas Baked Sweet Potatoes with chili bean topping 6-8 Sweet potatoes (baked at 180-200oC for 1 hour) Topping 1 can chickpeas or other beans (drained) 1-2 Tbsp. Mary-Ann's olive oil 1-2 tsp. Mary-Ann's Garlic & Herb salt Juice of 1-2 -1 lemons Extra chili optional 1-2 tsp. Ground cumin Pinch ground ginger Blend all topping ingredients together, until a smooth paste is formed. Adjust seasoning to suite taste. Place on top of slit sweet potatoes and serve with grilled tomato slices and baked leeks. To serve. 3-4 ripe tomatoes diced fresh coriander (cilantro) Sprinkle with Mary-Ann's Seasoning salt and bake in a hot oven until soft   ..

$2.77

Beans Kidney (white) 500g

Beans Kidney (white) 500g

White Kidney Beans Weight loss Secret ingredient - the fibre, makes you eat less Beans and lentils are a good source of protein, carbohydrates, B-complex vitamins and many minerals. High in folate, phosphorus, potassium, zinc, calcium and selenium.  Packed with saponins, an anti-inflammatory compound which helps your immune system protect against cancer, and lowers cholesterol.  Good source of fibre.   TO PREPARE: Guideline:  1 cup of dry beans will make 2 1/2 cups of cooked beans - about 4 servings Rinse to remove any dirt and stones, Cover with 3 - 4 times the volume in warm water and soak overnight Discard old water.  Add fresh water and bring to the boil Pour this water off and add a fresh batch, and continue boiling until beans are soft In place of salt try our vegetable stock for delicious flavour   Cooking time:  60 minutes for most beans, 20-  60 minutes for lentils, 4 hours for chickpeas    Tomato  & Baked Bean Soup ..

$2.77

Black Beans 500gr

Black Beans 500gr

Black Beans are my absolute favourite beans of all the beans. They have a unique and very satisfying taste and are loaded with nutrients. The only remote draw back is that if you drop some on your clothing while eating they may stain a little. Well worth the experience. Beans are best cooked yourself and all beans freeze fantastically. Simply soak overnight - pour off water in morning, add fresh water and simmer gently until soft - about 1 hour, adding Mary-Ann's Veg tsock to the water 15 minutes before the end - leave the lid off to lessen the water. Cool down and freeze with the cooking water which should be quite thick.For the best ever chili beans try the following easy recipe;Mary-Ann's Californian black bean Bowel/NachosCalifornian Black Bean chili                              500g black beans or 3-6 cups  of black beans1 dessert spoon of Mary-Ann’s Veg stock powder1 red onion or 2-4 leeks or 4-6 spring onions1 finely chopped red pepper and 1 finely chopped chili500ml Tomato puree or crushed tomatoChopped coriander (cilantro) If using dried beans, cover with water, soak overnight and pour off – rinse and cover with water again.   Place on stove – bring to the boil and simmer gently until done – don’t add salt until the beans are soft as salt prevents the beans getting soft. Add 1 dessert spoon of Mary-Ann’s Veg stock powder once they are just done and simmer another 10 -15 minutes.  Leave the lid off if needed to make sure water is reduced to minimum. Dry stir fry 1 red onion or 2-4 leeks or 4-6 spring onions (finely chopped).   Add 1 finely chopped red pepper and 1 finely chopped chili (be careful of the fumes they can make you cough!) Simmer until well cooked and stir all the time to stop it catching, then add 500ml Tomato puree or crushed tomato simmer for 15-30 minutes.  Then add the cooked beans, simmer 5 minutes or longer and serve in a bowl with chopped coriander (cilantro).  Make cashew sour cream and chopped spring onion and this can be served with rice. Cashew ‘sour cream’                                        1 cup raw  sunflower seeds or cashew nutsJuice of 1 lemon1 tsp. Mary-Ann’s Garlic & Herb saltOptional - 1 tbsps. Extra Virgin Olive Oil Optional – 1 tsp Mustard powderBlend well until rich and creamyserve with beans OR and this is a HUGE ORPlace the beans in a baking dish, pour the seed/nut cream over the top and push Mary-Ann's Organic Corn chips into the dish - covering thw hwole surface with small gaps inbetween.Bake at 160-180 oC until the 'cream" is lightly browned - remove and serve with extra corn chips Remember to have some raw food before your cooked food and so any raw vegetables, salad or juice will do Enjoy ! wish I was with you to share!!   What's New and Beneficial About Black BeansRecent research has shown that black beans provide special support for digestive tract health, and particularly our colon. The indigestible fraction (IF) in black beans has recently been shown to be larger than the IF in either lentils or chickpeas. It has been shown to be the perfect mix of substances for allowing bacteria in the colon to produce butyric acid. Cells lining the inside of the colon can use this butyric acid to fuel their many activities and keep the lower digestive tract functioning properly. By delivering a greater amount of IF to the colon, black beans are able to help support this lower part of our digestive tract. Lowered colon cancer risk that is associated with black bean intake in some research studies may be related to the outstanding IF content of this legume.The soaking of black beans in water has always found fairly widespread support in food science research as a way of improving overall black bean benefits. Yet, the discarding of the bean soaking water has been a topic of considerable controversy. A recent study that may help put this controversy to rest looked at many different advantages and disadvantages of tossing out the water used to soak beans. It found that the advantages clearly outweigh the disadvantages. On the advantage side of things, getting rid of the soaking water also means getting rid of some of the phytates and tannins that can lower nutrient availability. It also means reducing flatulence-related substances like raffinose (up to 33% removed along with the soaking water) and stachyose (up to 20% removed). A final advantage was the retention of resistant starch. While some of the total carbohydrate content in the black beans was lost along with the discarding of the soaking water, the amount of resistant starch remained unchanged. (Resistant starch is a type of carb that will typically make its way all the way down to the large intestine without being digested. Once it arrives in the large intestine, it can help support the growth of desirable bacteria in that area of the digestive tract.) On the disadvantage side of things was that 15% of total phenols were lost, we actually don't think that that is an amount that is of concern. There was a slight loss of some additional phytonutrients as well as minerals. When adding up all of their findings, the researchers concluded that the many advantages of discarding bean soaking water clearly outweighed the disadvantages and then made this recommendation a firm part of their research conclusions.We tend to think about brightly colored fruits and vegetables as our best source of phytonutrients, but recent research has recognized black beans as a strong contender in phytonutrient benefits. The seed coat of the black bean (the outermost part that we recognize as the bean's surface) is an outstanding source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin. These three anthocyanins are primarily responsible for the rich black color that we see on the bean surface. Kaempferol and quercetin are additional flavonoids provided by this legume. Also contained in black beans are hydroxycinnamic acids including ferulic, sinapic, and chlorogenic acid, as well as numerous triterpenoids.In Brazil—a country that, along with India, grows more black beans than any country in the world— beans have been given an exclusive place on the Brazilian Food Pyramid. In other words, beans are recommended as their own unique food group! The country's 2006 Food Guide for the Brazilian Population recommends that beans be consumed at least once every day. That recommendation is actually quite close to the Dietary Guidelines for Americans, which establish 3 cups of cooked legumes per week, or 1/2 cup serving six days per week, as the minimum desired amount. Recent research linking bean intake to lower risk of type 2 diabetes, many types of cardiovascular disease, and several types of cancer was one of the key factors used by the Brazilian government and the U.S. government in establishing their bean intake recommendations.Food RecommendationsMany public health organizations--including the American Diabetes Association, the American Heart Association, and the American Cancer Society--recommend legumes as a key food group for preventing disease and optimizing health. The 2005 Dietary Guidelines for Americans developed by the U.S. Department of Health and Human Services (USDHHS) and the U.S. Department of Agriculture (USDA) recommends 3 cups of legumes per week (based on a daily intake of approximately 2,000 calories). Because 1 serving of legumes was defined as 1/2 cup (cooked), the Dietary Guidelines for Americans come very close to the recommendation of 1/2 cup of cooked legumes on a daily basis. Based on our own research review, we believe that 3 cups of legumes per week is a very reasonable goal for support of good health. However, we also believe that optimal health benefits from legumes may require consumption in greater amounts. These greater amounts are based on studies in which legumes have been consumed at least 4 days per week and in amounts falling into a 1-2 cup range per day. These studies suggest a higher optimal health benefit level than the 2005 Dietary Guidelines: instead of 3 cups of weekly legumes, 4-8 cups would become the goal range. Remember that any amount of legumes is going to make a helpful addition to your diet. And whatever weekly level of legumes you decide to target, we definitely recommend inclusion of black beans among your legume choices.You will find many of our recipes containing beans gives you the choice between using home cooked beans and canned beans. If you are in a hurry canned beans can be a healthy option. Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value between canned garbanzo beans and those you cook yourself. Like most packaging processes, canning can take place in a variety of ways, and some aspects of canning have raised research concerns with respect to canning materials and their potential health risk. One special concern in the canning area has been the use of bisphenol A (BPA) in resin-based can liners. We recommend cooking your own.Black Beans, cooked1.00 cup(172.00 grams)Calories: 227GI: lowNutrientDRI/DV molybdenum287% folate64% fiber60% copper40% manganese38% vitamin B135% phosphorus34% magnesium30% protein30% iron20%This chart graphically details the %DV that a serving of Black beans provides for each of the nutrients...

$3.47

Black-eyed Beans 500g

Black-eyed Beans 500g

Beans and lentils are a good source of protein, carbohydrates, B-complex vitamins and many minerals.  High in folate, phosphorus, potassium, zinc, calcium and selenium.  Packed with saponins, an anti-inflammatory compound which helps your immune system protect against cancer, and lowers cholesterol.  Good source of fibre.   TO PREPARE: Guideline:  1 cup of dry beans will make 2 1/2 cups of cooked beans - about 4 servings.   Rinse to remove any dirt and stones Cover with 3 - 4 times the volume in warm water and soak overnight Discard old water.  Add fresh water and bring to the boil Pour this water off and add a fresh batch, and continue boiling until beans are soft In place of salt try our vegetable stock for delicious flavour   Cooking time:  60 minutes for most beans, 60 minutes for lentils, 4 hours for chickpeas RECIPE   BLACK EYED BEAN ROLL UPS OR SOUP   1 - 3 LARGE eggplants cut into 1/2 cm slices or cubed for soup 1 - 2 Cup homemade tomato sauce or leek and tomato sauce   For Stuffing: 2 - 3 medium potatoes cut into cubes 2 medium leeks sliced 1/2 yellow, red or orange bell pepper, sliced into 1-inch-long strips 2 Cups cooked beans or 1 can black eyed beans, drained and rinsed   Seasonings: 1 tsp fresh or dried oregano 1/2 tsp dried thyme 1/2 tsp sage M-A Seasoning Salt and Garlic & Herb Salt to taste - about 1/2 tsp each   Grill the eggplant for about 5 minutes each side until golden brown and soft Dry fry the leeks until soft  Add cubed potatoes, sliceed bell pepper and saute gently. Add drained and rinsed black beans along with oregano, thyme and sage. Stir well and heat through.   Cook until the potatoes are soft,  then add cubed, cooked eggplant for soup   TO MAKE  AS SOUP Add 4 cups water and tomato puree or simmer gently until thick.  Serve with gluten free foccacia.   ..

$2.31

Buckwheat Flour Organic 500g
Buckwheat Whole Organic 500g

Buckwheat Whole Organic 500g

Buck wheat is a Gluten free herb not from wheat. Buckwheat is actually a seed of a herb, and not a grain. Rich in B complex vitamins, calcium, phosphorus and fibre.  Gluten and wheat-free. TO COOK: One part buckwheat to 3 parts water, bring to the boil and simmer for 45 - 50 minutes. RECIPE:  BUCKWHEAT BAKE 1/2 cup dehusked buckwheat 1/4 cup rice 3 spring onions or leeks, chopped 2-3 very ripe tomatoes, cubed 1 tsp basil pepper to taste (optional) 1 tsp Mary-Ann's Herb Salt   Precook the buckwheat and rice together for 45 minutes Add the rest of the ingredients, except the tomatoes, and simmer gently for 20 minutes.  Add more filtered water if needed. Remove from the stove, and add tomatoes, and bake in oven at 190 deg C for 30 minutes.  Tomatoes can be added right at the end of baking time so they don't become acid - forming. Serve with a fresh salad and steamed vegetables. ..

$3.85

Chickpeas Dried (Garbanzo) 500g

Chickpeas Dried (Garbanzo) 500g

CHICKPEAS Chickpeas are a good source of plant protein, calcium, magnesium, iron, potassium and many other vitamins and minerals.  One of the easier legumes to digest (like lentils).  Also referred to as garbanzo beans. They are gluten and wheat free.   TO PREPARE: Soak overnight in cold water, drain and rinse.  Cover with fresh water, bring to boil, and cook for 1 - 2 hours.  Add salt or Mary-Ann's Veg Stock near the end of the cooking time.  Drain and serve, or freeze in serving portions.   RECIPES:   HUMMUS 1 - 2 cups cooked chickpeas 2 Tbs Tahini 1 flat tsp Cumin, ground 1 tsp M-A's Garlic & Herb Salt Juice of 1 - 2 lemons 1/2  - 3/4 cup filtered water   Blend ingredients together until smooth.   Chickpea, Cabbage, Avocado and Sun dried tomato salad 3-4 cups shredded cabbage 3 Ripe Avocado, diced 2 Red Peppers, chopped 1-2 tins chickpeas, drained or 1-2 cups cooked chickpeas 1-2 cup sun dried or 2-3 fresh tomatoes diced 1-2 cup olives, pitted and sliced 2-3 Tbsp. Cold pressed olive oil Juice of 1 lemon 1 tsp. Mary-Ann's Garlic & Herb salt Combine all ingredients in a bowl, gentle, so as not to mash the Avocado. If the Avos are very ripe, add them last. Serve with Main course or as light, nutritious lunch with homemade bread, flax crackers, rice cakes or potato rosti. ..

$2.70

Haricot Beans 500g

Haricot Beans 500g

Beans and lentils are a good source of protein, carbohydrates, B-complex vitamins and many minerals.  High in folate, phosphorus, potassium, zinc, calcium and selenium.  Packed with saponins, an anti-inflammatory compound which helps your immune system protect against cancer, and lowers cholesterol.  One of the most excellent sources of fibre with a very stabilizing effect on blood sugar.   TO PREPARE: Guideline:  1 cup of dry beans will make 2 1/2 cups of cooked beans - about 4 servings.   Rinse with water Cover with 3 - 4 times the volume in warm water and soak overnight Discard old water.  Add fresh water and bring to the boil Pour this water off and add a fresh batch, and continue boiling until beans are soft and only then add Mary-Ann's vegetable stock or salt. In place of salt try our vegetable stock for delicious flavour  Cooking time:  60 minutes for most beans,  20-60 minutes for lentils, 4 hours for chickpeas ..

$1.54

Lentils Organic (brown) 500g

Lentils Organic (brown) 500g

Gives a meaty texture and taste. High in both protein and starch, flatulance and or abdominal discomfort may be experienced when eating them for the first time, but the more you eat the easier it becomes to digest as your body begins to make the enzymes needed for digesting legunms Good source of potassium, calcium, zinc, niacin and vitamin K. Rich in dietary fibre, folate and iron. To Prepare: No need to soak.  Rinse well under cool running water.  Cook on med to low heat for 60 minutes. For delicious flavour add a teaspoon or 3 of our Veg Stock while cooking. Drain and serve or freeze in serving portions. Country Cottage Pie Filling: 1 cup finely chopped black mushroom 1 cup finely grated Zucchini (baby marrows) 1 cup finely grated Carrots 1 leek finely chopped 2 cups cooked brown lentils 1 cup Tomato puree 1 tsp Marjoram half a tsp dried Thyme 2 tsp dried Sage half tsp. tsp Paprika half tsp dried basil 1-2tsp. Mary-Ann's vegetable stock powder quarter to half cup filtered water 1 tsp Mary-Ann's Herb salt Dry stir fry the leeks until cooked, add the rest of the ingredients & cook gently  about 30 minutes. Place in oven proof dish and top with mashed potatoes - bake until golden brown. ..

$3.08

Lentils Organic (red) 500g

Lentils Organic (red) 500g

Lentils give a meaty texture and taste High in both protein and starch, flatulance and or abdominal discomfort may be experienced  when eating them for the first time. Good source of potassium, calcium, zinc, niacin and vitamin K. Rich in dietary fibre, folate and iron. To Prepare: No need to soak. Rinse well under cool running water.  Cook on med to low heat for 60-100 minutes. For delicious flavour add a teaspoon of our Veg Stock while cooking. Drain and serve or freeze in serving portions. Spicy lentil casserole 2 cups Lentils 2 cups Barlotti or Butter Beans 2 tsp. curry powder 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. ground turmeric 2.5 cm fresh ginger half tsp. dried chilli 3 spring onions or leeks finely chopped 3-4 ripe tomatoes, diced 1-2 cups tomato puree Simmer tomato puree and spices for 10 minutes. Add rest of ingredients & simmer gently until just heated through. Stir in the following ingredients & serve; Half cup coconut or cashew cream. Serve with brown rice, baked potato or with polenta fingers and fresh coriander leaves.Best ever Lentil soup1 packet Mary-Ann's Lentils rinse well and place in a pot with 6-8 cups waterBring to the boil and add 2-4 heaped tsp Mary-Ann's Vegetable stock powdersimmer gently until the lentils are soft - about 20 minutesThen add 1-2 cups sliced or diced carrots and 5 minutes later 1-2 cups sliced or diced baby marrows (zucchini)simmer until veggies are doneLike vegan "chicken soup for the soul" mmm.....    ..

$3.08

Mung beans 500g

Mung beans 500g

You may be most familiar with mung beans in their sprouted form, added to salads or sandwiches. But unsprouted, cooked mung beans are everything sprouts aren't -- tender with a touch of al-dente firmness, complexly flavored and hearty. But cooking is just one part to the mung-bean magic; after cooking, you can use mung beans to put an Asian spin on hummus, or puree them with soup to thicken it. How to cook: Rinse the mung beans under cool running water and add set them aside. Bring 3 cups of salted water to a boil for every cup of mung beans you want to cook. Add the mung beans to the boiling water. When the water returns to a simmer, turn the heat down to low and cover the saucepan   Cook the mung beans until tender, about 45 minutes; the mung beans will absorb all the water during cooking. Split or peeled mung beans take about 20 to 30 minutes to fully cook.   Serve the mung beans as is or toss them with olive oil or butter and season them to taste with fresh herbs and spices.  To sprout - simply soak in water overnight then rinse the next day; morning and evening until sprouted  about 3 days add to salads and stirfry   ..

$2.70

Polenta  1kg

Polenta 1kg

Ground sweet corn from Italy not GMO100% pure, no additives Best Polenta recipe ever Polenta chipsMake polenta according to instructions:1 cup polenta to 2-3 cups water 1 tsp saltBoil water, then turn down and stir in polenta & salt stir well - and place lid on and simmer gently, stirring every 10 minutes for 40-60 minutes. Add more water as you go if the mixture is too thick.When well cooked pour onto a flat board, tray or table top - spread until about 1 cm thick. When cool cut into finger sized strips the size of a potato chip.Place on a baking tray or dish with coconut oil and grill until golden brown.Remove and season with Mary-Ann's  Herb saltYou can also cut the pieces bigger and serve with raw honey and cinnamon like a waffle...

$3.08

Polenta Stone-ground 1kg

Polenta Stone-ground 1kg

Ground sweet corn from South Africa and freshly ground on our premises in Gordon's Bay. Not GMO100% pure, no additives Best recipe ever with  stone ground PolentaPolenta & tomato sauceMake polenta according to instructions:1 cup polenta to 2-3 cups water 1 tsp saltBoil water, then turn down and stir in polenta & salt stir well - and place lid on and simmer gently, stirring every 10 minutes for 40-60 minutes. Add more water as you go if the mixture is too thick.Serve with a homemade tomato and leek sauceTomato and leek sauce2-4 leeks finely chopped1 grated sweet potatoDry stir fry together until golden and then add4-6 cups tomato puree Simmer gently with the lid on for at least 15 minutes and serve ..

$3.85

Popcorn 1kg

Popcorn 1kg

Non GMO - sweet  corn for popping Make with organic Coconut oil for the most amazing popcorn ever! Great source of natural energy sustaining carbohydrates.Use Carotino palm fruit oil for bright yellow popcorn or dry pop in a machine.Corn contains valuable fibre for a healthy digestive tract and as such can help lower cholesterol levels.Best Popcorn tip:Make popcorn and add all 3 of our seasonings , Garlic, herb and Seasoning  for the best tasting popcornServe topped with diced ripe avocado or as croutons on a salad or in a soup. ..

$2.70

Popcorn Snacpac 20g

Popcorn Snacpac 20g

Non GMO - sweet  corn for popping Make with organic Coconut oil for the most amazing popcorn ever! Great source of natural energy sustaining carbohydrates.Use Carotino palm fruit oil for bright yellow popcorn or dry pop in a machine.Corn contains valuable fibre for a healthy digestive tract and as such can help lower cholesterol levels.Best Popcorn tip:Make popcorn and add all 3 of our seasonings , Garlic, herb and Seasoning  for the best tasting popcornServe topped with diced ripe avocado or as croutons on a salad or in a soup.Flavours:1. Chilli: Black pepper, Chilli, Tomato powder, Garlic & Herb salt, Seasoning salt, Herb salt, Coconut oil2. Curry:3. Pizza: Oregano, Tomato, Garlic & Herb salt, Coconut oil.4. Tumeric:PRESERVATIVE & SULFUR FREE..

$0.77

Quinoa Red 500g

Quinoa Red 500g

Quinoa is a high protein food, related to spinach and beets, even though it looks and tastes like a grain. It contains up to 18% protein so can be eaten with other proteins although as a plant protein it seems to digest well with starches or proteins. Cooks in 14-18 minutes in double the amount of water, delicious cooked with our vegetable stock. ..

$8.47

Quinoa White 500g

Quinoa White 500g

Quinoa is a high protein food, related to spinach and beets, even though it looks and tastes like a grain. It contains up to 18% protein so can be eaten with other proteins although as a plant protein it seems to digest well with starches or proteins. Cooks in 14-18 minutes in double the amount of water, delicious cooked with our vegetable stock...

$8.47

Rice Brown whole grain 1kg

Rice Brown whole grain 1kg

Our 100% short grained whole grain rice is the best rice we have ever tasted and we simply cannot eat any other rice Brown rice is high in fibre, calcium, magnesium, phosphorus and B Complex vitamins. Also contains zinc, copper, folic acid, pantothenic acid,biotin and vitamin E. Our short-grain rice has a slightly nutty flavour and is a bit stickier than long grain rice, and is ideal for rice puddings or in savoury dishes   to prepare: Bring 1 Cup of rice to 3 Cups of water and 1 tsp Mary-Ann's herb salt or Vegetable stock or plain hand harvested sea salt to the boil  for about 45 minutes.Once water has boiled reduce temperature, keep the lid on and simmer gently until the water has been absorbed .  Do not stir or it will get mushy and sticky.   RICE PUDDING 1 Cup short grain rice 2-3 ripe bananas, mashed 1-2 tsp. Cinnamon 1 Cup Coconut Cream (or milk) or half a Filtered water with 1/2 Cup coconut milk or cream 1 Cup non-oiled raisins 2 -3 tablespoons raw honey   Cook the rice as per the instructions on the packet, and add the mashed bananas together with the rest of the ingredients. Mix well and pour into ovenproof dish .  Sprinkle lightly with cinnamon / nutmeg and bake at 180 deg for 40 minutes. Optional:  drizzle a little extra honey over once out of the oven if you prefer it even sweeter.  Rice pizza 4-5 cups cooked Mary-Ann's brown rice; cool the rice and blend until dough like. Press onto a flat baking sheet, and chill for an hour. Remove and bake at 180oC for about 40 minutes or until crisp and lightly browned. Top with tomato pesto or puree Sliced artichokes Sliced mushrooms Chopped rinsed capers Red peppers, sliced Some shredded spinach.   Bake in a hot oven (above 200°C) for 10-15 minutes or until heated through. You can also serve this without re-baking it, and then top with some sliced avocado. ..

$3.85

Split Peas (green) 500g

Split Peas (green) 500g

Peas are an excellent source of many minerals like magnesium and calcium as well as the best fibre to stabilize blood sugar and promote a healthy body weight. Can you believe that people extract the fibre from legumes like peas and sell it in a capsule at a huge profit as a weight loss aid??Just eat the peas or beans and get a whole lot of wonderful minerals, vitamins and trace elements too!My best Pea recipe is Belinda's simple Pea soup1 x 500g split peas1-2 leeks finely sliced2-6 large carrots, sliced, diced or chopped chunky2-6 med potatoes, sliced, diced or chopped chunky2 litres water2 -4 Tbsp Mary-Ann's veg stock powder1 Tbsp curry powderoptional 1-2 tsp cumin powderRinse the peas well until they stop frothingPlace leeks in a hot pot (on high) until golden, curry powder and veg stock. Then water and peasBring to the boil and then simmer  gently until the peas are all soft and thickThen add the potatoes for 10 minutes, then the carrotswhen done serve in giant mugs or bowls - enjoy with gluten free bread made from our Gluten free buckwheat and chia seed bread. Yummy!!..

$1.62

Wholegrain Oats

Wholegrain Oats

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$3.85

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