Black Rice
Once called the "forbidden rice," it was so valued in China that only the Emperor was allowed to eat it. Black rice is unmilled, meaning the husk hasn't been removed. The grain is dark because of its high anthocyanin (dark pigment) content. It contains more anthocyanin than blueberries along with high fibre, less sugar and more vitamin E antioxidants.
Used in savoury and sweet dishes, the stickiness of this rice makes delicious rice puddings. Here's a link to Coconut Black Rice Pudding from the My New Roots blog. Click here to buy black rice.
Quinoa
Quinoa (see first image), pronounced "keenwa" is a nutritious seed popularly grown in South America. It's almost become labelled a "super-food" because its a source of good quality protein, low carb content with high fibre. It's rich in minerals, it's gluten-free and there are indications that it can help with blood sugar levels and weight loss.
Quinoa isn't complicated. Its a bit like rice though you need to rinse it three or four times in cold water to remove the saponin, naturally occurring anti-fungal agent in the seed coat, before cooking. There's lots you can do with quinoa. Have a look at the I Quit Sugar list of recipes here. Click here to buy quinoa.
Buckwheat
Buckwheat is not actually wheat, it's a seed from a plant that is grown in northern India and now the USA. It's related to sorrel and rhubarb. It is sold hulled - without the outer husk. This is what it looks like in the husk (photo below).
Quinoa isn't complicated. Its a bit like rice though you need to rinse it three or four times in cold water to remove the saponin, naturally occurring anti-fungal agent in the seed coat, before cooking. There's lots you can do with quinoa. Have a look at the I Quit Sugar list of recipes here. Click here to buy quinoa.
Buckwheat
Buckwheat is not actually wheat, it's a seed from a plant that is grown in northern India and now the USA. It's related to sorrel and rhubarb. It is sold hulled - without the outer husk. This is what it looks like in the husk (photo below).
Having a high protein content and low carb levels, buckwheat is gluten-free and also contains high omega-3 fatty acids, B vitamins and antioxidants. Use it in salads, sprout it, make porridge, buy buckwheat flour and make pancakes. Check out this whole raft of buckwheat recipes from I Quit Sugar.
Buckwheat bread image from The Brown Paper Bag
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