Search Ingredients

Whole grain corn flour is gluten-free and finer than corn semolina. It consists of ground corn kernels (raw?) and is used for cooking or baking. Organic quality

Couscous, dried (kuskus), is a vegan precursor made from semolina (not raw) and made from millet, durum wheat, spelt or barley (organic?).

Wholegrain rice, medium grain (organic?), is brown rice, not hulled and tastes good as a healthy risotto. All vitamins and minerals are retained when eaten raw.

Raw sorghum (sweet millet): Sorghum grains are slightly larger than those of common millet. The seeds from this family of sweet grasses are gluten-free. Organic

Tapioca balls (organic?) are suitable as a binding agent in Asian cuisine. They consist of gluten-free tapioca starch from the cassava root. Never raw!

Wheat bran (raw) remains as a byproduct of flour production. Bran (organic?) is rich in nutrients and supports the intestines in case of digestive problems.

Wheat germ is the part of the wheat grain that is richest in vitamins and minerals. It is sold organically, but not raw, but thermally treated (heated).

Germinated wheat or wheat germ, especially raw and organic, has a broad spectrum of valuable ingredients.

Kidney beans (raw) have a high protein content and are rich in folic acid. The beans get their name from their kidney-like shape. (Organic quality?)

Cooked lentils (kitchen lentils, erve) without salt have a high protein and fiber content and are ideal for filling you up.

Green mung beans or mung beans (organic) are related to the urd beans. They are eaten cooked (like rice) or sprouted, but not raw.

As with beans, ripe pigeon pea seeds should not be eaten raw. Organic quality?

Cooked soybeans without salt have a high protein and fiber content and are ideal for filling up. Available in organic quality.

Tempeh (Tempe) is a fermentation product originally from Indonesia. It is made from cooked soybeans and is therefore never raw. Organic?

In contrast to tamari, shoyu contains soybeans, water and sea salt as well as wheat. This gives it a milder taste. Organic quality? Raw?

The egg substitute okara or soy pulp, a byproduct of soy milk production, is a good binding agent. Not to be eaten raw. Organic?

Baker's yeast (active dry yeast) is used to loosen dough (raising agent). Baker's yeast is related to brewer's yeast. Organic quality possible.

Garlic mustard, which is rich in vitamin C, is best eaten raw. When cooked, the taste reminiscent of garlic, mustard and pepper evaporates. Organic?

The wild mallow (Cheeseweed) is one of the oldest medicinal plants and has been well researched in clinical studies. It is used raw or dried. Organic?

Common chickweed (chickweed) is a nutrient-rich and versatile food plant that is available in the wild almost all year round. Organic?