Cereals, oatmeal, sesame, buckwheat... | Le Delas
Cereals, oatmeal, quinoa, kasha...
The oat flake consists of the oat grain, unlike the oat bran which is composed of its envelope. Rich in protein, its glycemic index is low, preventing the risk of hypoglycemia. Rich in fiber, mineral salts, essential vitamins and lipids, it is renowned for good digestion, and its anti-fatigue and anti-cholesterol properties. An appetite suppressant, its soluble fibers increase the time of passage of food in the stomach, and thus regulate the production of hormones that control the appetite. It is also a gluten-free alternative. It can be eaten in muesli of course, but also cereal bars with dried fruit, biscuits, porridge, pancakes, crumble, or even smoothies.
For popcorn
Pearl barley is made from barley grains from which the husks and bran have been removed. It is generally used for making soups, stews, soups and desserts. Packaged in a 500g packet, it can be used for cooking or offered for resale.
A little forgotten, small spelt (or einkorn) has many virtues and can be used in many ways. It can be prepared in particular as a salad base, in risotto or even in pancakes or gratins.
Buckwheat belongs to the family of sorrel and rhubarb. Rich in nutrients, its little seed with hazelnut flavor takes the name of kasha when it is grilled. A source of vegetable proteins such as quinoa, it combines the amino acids essential to the good assimilation of nutrients. From moderate glycemic index, it is rich in magnesium minerals and vitamins. It is the richest food in rutin, an antioxidant protecting the blood vessels. Gluten-free alternative, buckwheat is very digestible and low environmental impact. It is used instead of pasta or rice, hot or cold in salad. It infuses into Asia as a tea, detoxifying and antioxidant.
Crunchier and fuller-bodied than white quinoa, this little black grain retains its beautiful color perfectly when cooked. Its crunchy texture and attractive visual presentation make it an ideal ally for making tabbouleh and original salads.
Red quinoa is rarer than blond quinoa and its taste is a little more pronounced. On the other hand, it is also rich in proteins, fibers, vitamins and trace elements. Suitable for healthy, slimming or vegetarian cuisines, it can also be served in a more traditional kitchen.
Like pasta, it can accompany all dishes of meat, fish or vegetables, it can be cooked with water - 2 volumes of water for 1 volume of quinoa -, like a risotto or in gratin.
These small seeds, which are rich in protein, fiber, vitamins and trace elements, are ideal for healthy, slimming or vegetarian kitchens and can also be offered in more traditional cuisine.
Easy to cook, quinoa is characterized by a light nutty flavor. Like pasta, it can accompany all dishes of meat, fish or vegetables, it can be cooked with water, as a risotto or as a gratin.
Smoked green wheat or better known as freekeh is a variety of durum wheat, picked before maturity. It's smoked and shelled.
Its trace is found in Central Europe at the beginning of the thirteenth century.
It is four times as rich in fiber as whole rice. Eat it as a salad, risotto, with vegetables or as a substitute for rice
The cooking time varies as the rice according to the recipe (pilaf, nature, risotto, etc.).
Farro is a rustic, nutritious cereal, rich in protein and fiber with less gluten than today's wheat. This term can designate three species of ancient wheat: spelled (Triticum Spelta), emmer (Triticum Dicoccum) and small spelled (Triticum Monococcum). The emmer that we offer here has a better resistance to cooking. If it looks like spelled, it is a different species.