Seeds

Showing 13–19 of 19 results

  • Organic Royal Quinoa

    From: $3.23
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    Quinoa is a high-altitude plant which is native to South America. It has been cultivated and eaten for thousands of years, prized by the Incant.  This Royal White Quinoa – technically a seed not a grain, is Organically grown in the cool, arid mountain regions of Bolivia. Royal White Quinoa has a delicious nutty flavour.

    Organic Royal White Quinoa can be served hot or cold in place of rice or couscous. Cook as a nutritious porridge and serve with fresh fruit and yoghurt for a great start to the day. Use it to accompany stir fries and curries, in soups and hotpots, serve herbed with fresh fish, and create wonderful salads as main meals or side dishes. Try as a delicious wheat free replacement for cracked wheat in Tabouli, or with goat’s cheese, olives, capers and roasted Mediterranean vegetables. Add raw to bread and muffin recipes, or mix pre-cooked Quinoa with shredded coconut as a substitute for oats on top of yummy grain free fruit crumbles.

    1 cup of dried Quinoa will cook up to be about 3 cups. Rinse well under cold water (use a fine mesh sieve). Place drained Quinoa in saucepan of cold water at a ratio is 1:2. Cover and bring to a boil, turn the heat down to low and set the lid ajar. Simmer for 15-20 minutes, until Quinoa is tripled in size, tender, with ‘tails’ popping out. Once cooked, turn off the heat, put the lid on and let sit for about 5 minutes. Use a fork to fluff up the Quinoa and serve.

    Ingredients:

    Organic Royal White Quinoa Seed.

     

     

     

     

     


  • Organic Sunflower Seeds

    From: $3.25
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    With their crunchy, nutty taste, sunflower seeds can easily become a regular part of your daily diet. Sprinkle them on your salads or stir-fries, stir them into yogurt … the possibilities are as endless as the good qualities of these sun-loving seeds.

    Delicious for snacking, sunflower seeds also add a boost to your recipes. Sprinkle sunflower kernels over salads, cereals or desserts. Add the seeds to muffin, cake, or bread dough. Scatter some over the top of breads, muffins, cakes or cookies during the last five minutes of baking to toast the seeds, adding a crunchy texture to your recipe. In a coffee or spice grinder, grind the sunflower kernels and use as a substitute for flour when breading fried foods such as chicken or fish. Replace up to one fourth of the flour in baked goods recipes with ground sunflower seeds to benefit from the nutrition of the seeds.

    Ingredients:

    Organic Sunflower Seeds

     


  • Organic Tri-colour Quinoa

    From: $4.25
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    Imagine the rich complexity of this quinoa. The darker colour and earthy grain-like flavour of the black and red quinoa is balanced with the softer texture and lighter flavour of the white quinoa. This results in a colourful, nutritious combination of texture and flavour. It can be substituted in any recipe calling for rice and is also great in soups and salads.

    How to Use:

    Organic Quinoa can be served hot or cold in place of rice or couscous. Cook as a nutritious porridge and serve with fresh fruit and yoghurt for a great start to the day. Use it to accompany stir fries and curries, in soups and hotpots, serve herbed with fresh fish, and create wonderful salads as main meals or side dishes. Try as a delicious wheat free replacement for cracked wheat in Tabouli, or with goat’s cheese, olives, capers and roasted Mediterranean vegetables. Add raw to bread and muffin recipes, or mix pre-cooked Quinoa with shredded coconut as a substitute for oats on top of yummy grain free fruit crumbles.

    1 cup of dried Quinoa will cook up to be about 3 cups. Rinse well under cold water (use a fine mesh sieve). Place drained Quinoa in saucepan of cold water about 1-2 cm above seeds. Cover and bring to a boil on medium heat, turn the heat down to low and set the lid ajar. Simmer for 15-20 minutes, until Quinoa is tripled in size, tender, with ‘tails’ popping out. Once cooked, turn off the heat, put the lid on and let sit for about 5 minutes. Use a fork to fluff up the Quinoa and serve.

    Ingredients: 

    Black, Red and White Organic Quinoa

     


  • Organic White Sesame Seeds

    From: $2.25
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    Versatile seeds with nutty and sweet flavour and aroma.  Sesame seeds come in many colours. Apart from this most common variety, they are buff, tan, gold, brown, reddish, grey and black.

    How to Use:

    These small tasty, hulled seeds are used in cereals, crackers, spreads, drinks, casseroles, granola, candies, soups, salads, fish and baked goods. Delicious when toasted and sprinkled on grains or main dishes. Known as tahini when ground into butter. A nutritious mayonnaise substitute may be made by simply blending sesame seeds with water (1 part seeds to about 2 cups water), season to taste.

    Ingredients:

    White Organic Sesame Seeds

     


  • Pepitas

    From: $4.75
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    Pumpkin seeds, also known as pepitas, have brought a new meaning to snack foods. Pepitas are nutty tasting, crunchy, chewy and slightly sweet.

    How to Use:

    Pepitas are a versatile food. Pepitas can be eaten raw, cooked or roasted. Here are a few suggestions: Add pepitas to salads or vegetable dishes to provide some textural variation. Add them to cereal, granola, trail mix, or mix with dried fruits. Use pepitas in cookie and muffin recipes. Shred or grind pepitas and add to veggie or meat burgers. Sprinkle pepitas on pasta dishes.

    Ingredients:

    Pepitas (Pumpkin Seeds)

     


  • Poppy Seeds

    From: $1.50
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    Poppy seed is an ancient spice. They have a crisp texture and nut-like flavour. They are customary in flavoured bread, cakes, rolls and cookies. Poppy seeds are often sprinkled on top of dishes, used as garnish or as a spice with cheese, eggs, pie crust, salad, cookies, cakes, bread, pastries, salads, sauce, curries, sauces for meat and fish, vegetables and noodles.

     

    How to Use:

    They can be thrown right into many recipes including breads, cakes and muffins. Poppy seed bagels are quite common. Incorporate poppy seeds into everyday cooking. Whole poppy seeds can be sprinkled on salads, used in salad dressings and on pasta and vegetables. Sprinkling on fish or other meats may also be desirable. Their texture often gives a little something extra to many otherwise standard recipes.

    Ingredients:

    Poppy Seeds – Papaver Somniferun Variety

     


  • This Weeks Special: Australian Chia Seeds Only $22.95kg

    From: $3.44
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    This week our Australian Chia Seeds are on special for $22.95kg! They are usually $25.95kg thats a great saving, it’s the perfect time to stock up your pantry!

    Chia seeds are an amazingly versatile food. Chia originated in Mexico and is botanically part of the Mint family. These Certified Organic raw seeds are sustainably grown in Peru without synthetic fertilisers, pesticides or herbicides; and are non GMO; and have nothing artificial added during processing. White Chis seeds are a paler, clearer colour when hydrated than the black seeds. Wonderful for breakfast, baking and raw foods; soak, grind or sprout these Organic seeds in a myriad of delicious recipes.

    Chia seeds can be ground, soaked or sprouted. The ground meal of Chia, called Pinole, is perfect in porridge, cakes and raw food treats. Suitable in all grain free recipes, add some to your quinoa porridge for a great start to the day, or in bread, cake and muffin mixes. Whole seeds are best eaten after soaking. Add seeds to water or juice at a ratio of 1:10 and allow to soak for a few hours, to create a gelatinous consistency to add to smoothies or juice. Dilute further in a bottle of water with sliced lime, fresh mint and lemon grass to make a refreshing spritzer. Soak seeds in coconut cream (about 1:8) for a firmer set ‘pudding’. Add cacao/ mango/banana/berries/dates, and enjoy as is; or perfect for a dairy free ‘cheesecake’ filling. Organic Chia is also fantastic sprouted. Try sprouts in salads, sandwiches, wraps, raw cracker and Essene bread recipes, or green smoothies. Hint: For a quick and easy start to busy mornings, pre-soak Chia seeds the night before.


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