Please call for availability pricing below, large and small quantities are in stock. Grain is to expensive to ship and is sold locally only.
Grains are small, hard, dry seeds, they can be stored, measured, and
transported more readily than can other kinds of food crops such as fresh
fruits, roots and tubers. The plants producing such seeds are called “grain
crops”. The two main types of commercial grain crops are cereals such as
wheat and rye, and legumes such as beans and soybeans. Grains are a healthy
necessity in every diet, and that it’s important to eat at least half our grains as
“whole grains.” Whole grains include grains like wheat, corn, rice, oats, barley, quinoa, sorghum, spelt,
kamut, rye, buckwheat and popcorn – when these foods are eaten in their
“whole” form. (Whole Grains Council). http://wholegrainscouncil.org/whole-grains-101
Barley: 10 Kg ($36.00) 20 Kg ($70.00) certified organic, Country of Origin: Canada
Cholesterol free, high in fibre and low in fat. Barley is versatile: like oats, it is an excellent source of
soluble fibre, which can help in lowering blood cholesterol levels. Hulled barley, the most whole-grain
variety, is high in thiamine and fibre. The more widely-eaten pearled barley, which is a refined version of
the grain, has less iron, manganese, phosphorus, and thiamine. Yet it is still quite nutritious.
Buckwheat: 11.34 Kg ($50.00) 20 Kg ($95.00) certified organic, Country of Origin: Canada
King of the healing grains. Buckwheat contains over 1 per cent of three amino acids: glutamic acid,
arginine and aspartic acid. Buckwheat seeds are rich in starch, proteins, minerals like iron, zinc and
selenium, antioxidants and some aromatic compounds such as salicylaldehyde, phenylacetaldehyde, etc.
Buckwheat contains the perfect combination of nutrients for a healthy cardiovascular system. It helps
control blood sugar levels and thus lowers the risk of diabetes. Buckwheat prevents gallstones. The
health promoting potential of buckwheat is in fact higher than that of vegetables and fruits. The plant
lignans present in buckwheat protect against heart disease. Postmenopausal women may reap
significant cardiovascular benefits from buckwheat. Dietary fibre protects from breast cancer and
improves digestive health. It protects against childhood asthma. Buckwheat lowers your risk of heart
failure, obesity and type 2 diabetes. Despite the name, buckwheat is not related to wheat. Though
buckwheat is used like a grain, it is not a cereal nor grass, it is actually a fruit seed. It is known as
pseudocereal and has a unique triangular shape.
Kamut: 10 Kg ($35.00) certified organic, Country of Origin: Canada:
The high energy wheat! Kamut grain is twice the size of durum wheat and has a higher
nutritional value. Specifically, it has more protein and is higher in vitamins (vitamin B1, B2,
E and Niacin) and minerals (iron, magnesium, phosphorus, selenium and zinc). Kamut
has about 30% more protein than standard wheat, but has lower fibre. Kamut provides
100% of the daily recommended intake for selenium in just 2-3 servings. It is low on the
glycemic index and very important for diabetics, They are a little chewy when cooked, so
are often better mixed with other grains, or in soups and to cook use 3 parts water to 1 part
kernel. Bring to a boil with a few pinches of sea salt, then reduce heat to low and let
simmer covered for 1 1/2 hours or more till tender. Alternatively, soak the kernels overnight
then cook for 30 – 40 min. until tender.
Oats: 11.34 Kg ($38.00) certified organic, Country of Origin: Canada
Oat bran and oatmeal helps lower elevated blood cholesterol level thanks to their special type of soluble
fibre, called beta-glucan. This soluble fibre also helps stabilise blood sugar levels by reducing spikes and
dips, especially in people with type 2 diabetes. Large flake and steel-cut oats (see below) are low
glycemic foods, meaning they’re slowly digested and gradually released as sugar into the bloodstream.
In addition to their high soluble fibre content, oats are also a good source of vitamin B1 (thiamine),
vitamin B2 (riboflavin) and vitamin E. These oats have been minimally processed; only their outer hull
has been removed. As a result, they retain much of their nutrient content and are very chewy. Oat
groats need to be soaked and then cooked for about 50 minutes.
Wheat Hard Red Spring: 10 Kg ($28.00) certified organic. Country of Origin: Canada
Hard wheat kernels are often called wheat berries and are normally grown in western Canada. A wheat
kernel is made up of three parts: the bran, the germ and the endosperm which is the starchy middle part
and contains most of the carbohydrates and a high protein content ranging from 12% to 14%. Loaded
with nutty flavour, nutrients and rich in gluten.
Healthy Benefits: Wheat berries have an exceptional nutrient profile. They’re high in fibre, low in
calories and packed with vitamins and minerals. A half-cup (125 ml) serving of cooked wheat berries is a
great source of manganese, selenium, phosphorus and magnesium. Wheat berries also contain lignans,
phytochemicals thought to guard against breast and prostate cancers. Studies continue to show that
consuming whole grains can help lower the risk of heart disease, type 2 diabetes, and certain types of
cancer. Research has also shown that substituting whole grains for their refined counterparts can help
with weight control.
Wheat Hard White: 10 Kg ($40.00) certified organic, Country of Origin: Canada
Whole Hard White Wheat is now available, with all of the nutritional advantages of traditional whole
wheat, but with lighter colour and milder taste. The term “white flour” has often been used to mean
“refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply
WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. Is used in whole-
wheat and high-extraction flour applications, such as pan breads, flatbread and speciality noodles.
Wheat Soft White: 10 Kg ($30.00) certified organic, Country of Origin: Canada
Wheat Soft White is golden in colour and sweeter than its cousin, hard red. Soft white wheat berries are
starchy, have a softer kernel which makes for excellent flour. Wheat berries may be sprouted, which
makes them sweeter; cracked and added to salads; cooked as a grain or side dish; and/or ground into a
flour to be used in breads or other baked goods. Try mixing wheat berries with rice and/or other whole
grains to make a pilaf. Use them in soups or stews or as a replacement for croutons on your salad.
Rye: 10 Kg ($25.00) 20 Kg ($40.00) certified organic, Country of Origin: Canada
The great weight-loss grain – it’s an excellent source of fibre, selenium, phosphorus, protein and
magnesium. Rye kernels are a grain similar to wheat in that they can be ground into flour to make
bread. In flake form, they also resemble and can be used like oatmeal. The kernels can also be cooked
and used as a grain side dish. Rye binds with water and expands in your stomach to make you feel full,
making it a good food to eat if you are working to lose weight. Identifiable by their greyish-green to
yellowish colour, rye grains are an excellent source of fibre and contain a high amount of selenium,
phosphorus, protein and magnesium. Rinse thoroughly (as always) and add one part rye to between 2
and 3 parts water or vegetable stock. Simmer for around an hour and a half. Or you can soak them
overnight and simmer for around 40 minutes.
Spelt: 10 Kg ($53.00) certified organic, Country of Origin: Canada
A delicious variety of wheat from one of the world’s oldest grains. Whole grain spelt is an excellent
source of vitamin B2, a very good source of niacin, a good source of dietary fibre and zinc, and has up to
25% more protein than regular wheat. Spelt is easier to digest then most grains. It is higher in balanced
amino acids, fats and crude fibre than wheat. It is highly water soluble making its nutrients easily
absorbed into the body. To cook whole grain spelt (spelt berries), first rinse and then combine 1 part
spelt berries to 3 parts water and a few pinches of sea salt. Bring to a boil, then reduce heat and let.
Basmatti Rice: 11.34 Kg ($80.00) 1 Kg bag $7.50 Brown or White; certified organic, Country of Origin USA
This aromatic, long-grain rice is grown in the foothills of the Himalayas and is especially popular in India.
The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces. Brown basmatti has
more fibre and a stronger flavor, but it takes twice as long to cook. High in B vitamins and some key
minerals, including manganese, selenium and magnesium High in fibre – brown basmatti rice is a whole
grain so you get the benefit of the natural grain with only the outermost layer (the hull) removed. High
in plant lignans – protective substances that lower risk of disease.
One cup dried rice yields three cups cooked rice. Long grain rice famous for its delicious flavour, nutty aroma and firm consistency. Basmatti rice is fluffy and separates when cooked and is therefore best
used for savoury rice dishes and for plain boiled rice.
Flax Brown: 11.34 Kg ($50.00) 1 Kg bag $6.00 certified organic, Country of Origin Canada
Brown flax seeds provide the same nutritional benefits as golden (or yellow) ones. Both brown and
golden flax seeds have plenty of lignans and dietary fibre, and both contain more than 50 per cent
alpha-linolenic acid. This is an omega-3 fat which offers you health and heart fitness. Extra fibre. Flax
seed contains soluble and insoluble fibre. Soluble fibre can lower blood cholesterol levels, while
insoluble fibre moves the stool through the colon more quickly, helping bowel movements. Treatment
of Immune Disorders: The lignans and ALA in flax help prevent inflammation that affects the body’s
immune system. Flax in the diet may be useful in the treatment of such immune disorders as
rheumatoid arthritis, psoriasis and lupus.
Ground flax seed provides more nutritional benefits than does whole seed. That’s because flax seeds are
very hard, making them difficult to crack, even with careful chewing. Grinding flax seeds breaks them
up, making them easier to digest when eaten. Then the body can profit from all that flax goodness. If
whole flax seeds remain unbroken, they may pass undigested through the body, reducing the nutritional
advantage of eating flax seed in the first place.
Millet: 11.34 Kg ($50.00) certified organic, Country of Origin; USA
Millet is gluten free and rich in protein. Millet can be purchased in health food stores and some
groceries. It is a small, yellowish round grain that looks much like couscous. It is a good source of
phosphorus, B vitamins, iron, and the essential amino acid lysine. It is easy to digest, and is also easy to
cook and can be used in a variety of recipes.
Before cooking millet rinse it thoroughly under running water. Add one part millet to two and a half
parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and
simmer for about 25 minutes. The texture of millet cooked this way will be fluffy like rice. If you want
the millet to have a more creamy consistency, stir it frequently adding a little water every now and then.
For a nuttier flavor to the cooked millet, you could roast the grains first before boiling. To do this, place
the grains in a dry skillet over medium heat and stir them frequently. When they have achieved a golden
colour, add them to the boiling cooking liquid.
Quinoa: 11.34 Kg ($170.00)1 Kg bag $8.50 certified organic, Country of Origin Bolivia
Quinoa contains more protein than any other grain. The quinoa seed is high in protein, calcium and iron,
a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance
of all eight essential amino acids needed for tissue development in humans. Quinoa also contains
albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The
seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten
sensitivity. Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads.
The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as
you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a
pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add
character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and
chopped vegetables or cooked beans make a quick, easy, and nutritious dish. Quinoa flour is used in
making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Quinoa seeds
can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches.
Popcorn: 11 Kg ($45.00) 1 Kg bag $4.00 Certified organic.