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What are Bio-Bud products (sprouted grains and legumes)
General cooking instruction for Bio-Bud products :
These products can be used in one of two ways.
1. Soak them for 30 min- to become softer & consume them raw or add to your favorite salads
2. Cook in water to your choice of recipe.
* Soaking of the Mung, Lentil and Rice helps reduce cooking time by a few minutes. It is not a requirement to soak them prior to cooking. Adzuki however must be soaked over night.
some Ideas for how to use Bio-Buds Lentils producst
- Sprinkle on your salads
- Stir into vegetable soups and stews
- Purée with broth to make a creamy soup
- Cook into a pilaf with rice and spices
- Puree with olive oil for a creamy spread or dip
- Toss with herbs and a light salad dressing
- Cook with sautéed garlic and chopped fresh herbs
- Stir into sauce and serve with a short cut pasta shape
- Mix into rice, barley, or other grain side dishes
- Pack into a pita pocket with greens and dressing
- Substitute for rice in stuffed peppers and vegetables
- Sprout them for a fresh crisp addition to sandwiches and salads
Bio-Bud lentils
Curried Lentils with Caramelized Cumin Onions
This super-fast Indian-inspired dish can be served as a side dish or a hearty main course. It can be served with chutney or yogurt or sprinkled with lemon juice, chopped fresh cilantro or diced tomatoes, as desired.
Ingredients
3 tablespoons vegetable oil (sunflower)
1 tablespoon minced fresh ginger
2 cloves fresh garlic, minced
2 teaspoons curry powder
1 cup Bio-Bud Sprouted Lentils
¼ teaspoon sea salt
2 onions, sliced
1/2 teaspoon whole cumin seeds
Directions
Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the ginger and garlic and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add 2 cups of filtered water and Bio-Bud Sprouted Lentils. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Stir in salt. Remove from heat and keep covered 10 minutes or until ready to serve.
Heat the remaining 2 tablespoons of the vegetable oil in a large frying pan over medium-low heat. Add the sliced onions and cumin seeds and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes.
Spoon lentils into bowls and top each portion with the onions.
Bio-Bud Lentil Curry on Bio-Bud Rice
Bio-Bud Lentils, raisins and nuts are good sources of iron in this easy vegetarian main dish. With Bio-Bud rice, it would be a perfect choice. Accompany with steamed broccoli (a good source of vitamin C) and crisp ShaSha co. Spelt Lavash or bread.
Ingredients:
2 tbsp (30 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
2 tsp (10 mL) minced fresh ginger
2 tsp (10 mL) curry paste or powder
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) salt
Pinch cayenne
240g (150 mL) Bio-Bud lentils (soaked 30 min cooked 15 to 20 min and rinsed/drained)
3 cups (750 mL) water
2 tbsp (30 mL) tomato paste
1 large potato, peeled and cubed
Hot cooked Bio-bud rice
1/2 lb (250 g) extra-firm tofu, well drained and cut into 1/2-in (1 cm) cubes
1/3 cup (75 mL) each raisins and slivered almonds
1/4 cup (50 mL) chopped fresh coriander or parsley
Preparation:
Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often. Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute.
Add the Bio-Bud lentils, in Add to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes.
Add potato; cover and cook for 10 to 12 minutes or until tender. Stir in tofu; cover and let stand for 5 minutes. Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander.
Make-ahead: Can be made at least 8 hrs. ahead.
Makes 3 to 4 servings.
Mediterranean Tomato, Bio-Bud Lentil and
Spinach Soup
Serve this hearty vegetarian soup with crusty whole wheat bread for a complete meal. I like the sharp and slightly salty addition of freshly-grated quality Parmesan cheese-- omit if serving to vegans. Serve this dish with ShaSha Co. Spelt Lavash.
Ingredients:
1 tbsp (15 mL) olive oil
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil leaf
1/2 tsp (2 mL) each dried oregano and thyme leaves
Pinch each dried rosemary leaves, crumbled, and pepper
3 cups (750 mL) vegetable stock
1 can (28 oz/796 mL)diced tomato, including juice
450g Bio-Bud lentils, soaked 30 min and cooked for 15 to 20 min- and drained
3 cups (750 mL) fresh baby spinach leaves
Freshly grated Parmesan cheese (optional)
Preparation:
Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasonings, vegetable stock, tomatoes, Bio-Bud lentils and lemon juice. Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds. Serve with Parmesan, if desired.
Makes 8 cups (2 L), 4 servings.
Orange Vegetable and Bi-Bud Lentil Soup
Vegetarians can enjoy this soup without the lamb, which lends a little extra richness to the broth. This healthy soup is loaded with orange vegetables that are packed with beta-carotene, an antioxidant. For milder soup, reduce the cayenne pepper by half; Serve this with shasha Co. spelt Lavash on the side.
Ingredients:
2 tbsp (30 mL) extra-virgin olive oil
6 oz (175 g) ground lamb or beef (optional)
1 onion, diced
2 tsp (10 mL) ground cumin
3/4 tsp (4 mL) ground allspice
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) white pepper
1 sweet orange pepper, diced
2 cups (500 mL) diced carrots
2 cups (500 mL) diced sweet potatoes
450g (500 mL) diced orange squash
450g Bio-Bud lentils, soaked 30 min and cooked for 15 to 20 min- and drained
1-1/2 tsp (7 mL) salt
1 bay leaf
1/4 tsp (1 mL) grated orange rind
1/2 cup (125 mL) orange juice
3 tbsp (45 mL) lemon juice
1/2 cup (125) chopped fresh parsley
Preparation:
In stockpot or large saucepan, heat oil over medium-high heat; sauté lamb or beef (if using) and onion until onion is translucent, about 3 minutes.
Stir in cumin, allspice, cayenne and white pepper; sauté for 1 minute. Add sweet pepper, carrots, sweet potatoes, squash, Bio-Bud lentils, salt, bay leaf and orange rind; cook, stirring often, for 10 minutes.
Add 6 cups/1.5 L water and bring to boil; reduce heat and simmer, covered, until vegetables are softened, about 30 minutes. Remove bay leaf. Stir in orange and lemon juices. Sprinkle with coriander before serving.
Makes 6 to 8 servings.
Warm Green Lentil Salad with Tuna
The better the quality of olive oil you use with your Bio-Bud for this warm, Mediterranean-style salad, the better the flavour will be.
Ingredients:
2 leeks (white and light green parts only), finely diced
2 carrots, finely diced
1 stalk celery, finely diced
1-1/3 cups (325 mL) Bio-Bud Lentils (soak in water for 30 min)
1/4 cup (60 mL) minced fresh Italian parsley
1/4 cup (60 mL) lemon juice
1 tbsp (30 mL) drained caper
2 tbsp (30 mL) extra-virgin olive oil
1 large clove garlic, minced
3/4 tsp (4 mL) each salt and pepper
2 cans (6 oz/170 g) solid tuna, drained
Preparation:
In large pot of boiling water, cook leeks, carrots and celery until tender, about 1 minute. With slotted spoon, transfer to bowl.
Add the pre soaked (for 15 to 20 min) lentils to cooking liquid; cover, reduce heat and simmer until lentils are tender, about 250 minutes. Drain and add to bowl.
Add parsley, lemon juice, capers, oil, garlic, salt and pepper; toss to coat.
Break up tuna and add to salad, toss and serve.
Makes 4 servings.
Quick Ideas for Bio-Bud Mung beans
* Sprinkle over salads
* Stir into vegetable soups and stews
* Purée with broth to make a creamy soup
* Cook into a pilaf with rice and spices
* Puree with olive oil and lemon for a creamy spread or dip
* Use to replace nuts in pesto
* Try in Indian recipes instead of chickpeas
* Cook with onion and spices and use as a filling for a turnover pastry
* Toss with herbs and a light salad dressing
* Fry in hot oil for a crunchy snack
* Mash, season, and shape into a patty, and fry
* Sprout them for a fresh crisp addition to sandwiches and salads
Bio-Bud Mung BeansAyurvedic Recipes
You will need:
- 1 small lauki( Exotic Squash)or any other kind
- 1 small bunch greens of your choice (spinach, kale, chard etc.)
- 1/4 cup Bio-Bud mung Beans
- 2 tsps frehs coriander
- 1/4 tsp minced fresh ginger root
- 1 tbsp ghee (clarified butter)
- Rock salt to taste
Peel lauki, cut into half lengthwise and scoop out and discard the seeds.
Chop lauki into 1/4" pieces.
Wash greens and chop leaves into small bits.
Steam greens and lauki for 15-20 minutes.
Wash and cook mung beans in water until soft. Drain.
Heat ghee in a pot until clear.
Add the spice mixture and ginger and sauté briefly to release the aroma of the spices.
Add the dhal and vegetables and salt to taste. Mix well.
Serve hot with a whole grain of your choice.
(Serves 2)
Bio-Bud Sprouted Mung Bean Salad with
Walnuts and Dill
The inspiration for this recipe comes from nutty fresh flavors blend perfectly in this simple dish. You can prepare his recipe with Bio-Bud Mung beans,
Ingredients:
1 cup Bio-Bud Sprouted Mung Beans
2 cup very hot water
½ cup chopped walnuts
1/3 cup chopped fresh dill
1/3 cup chopped green onions, white parts only (about 4 to 5)
3 tablespoons olive oil
1 ½ tablespoons lemon juice
¼ teaspoon salt
1/8 teaspoon ground black pepper
Directions
Combine Bio-Bud Sprouted Mung Beans and hot water in a medium bowl. Let soak 30 minutes. Drain mung beans.
Mix mung beans, walnuts, dill, green onions, olive oil, lemon juice, salt and pepper in a large bowl. Toss well.
Makes 4 servings
Bio-Bud Rice Quick Ideas
* Stir into vegetable soups or stews
* Make a quick salad with dried fruits and nuts
* Sautée with diced vegetables and fresh herbs
* Wrap into a burrito with beans, salsa, and guacamole
* Try in your favorite stuffing recipe in place of breadcrumbs
* Bake into a casserole with sautéed vegetables and cheese
* Stir in a spoonful of pesto and serve as a side dish
* Cook with broth and spices into a savory pilaf
* Roll up in homemade sushi
* Cook with milk for a hot breakfast cereal
* Use in all your favorite rice recipes
Herbed Bio-Bud Brown Rice
This is the simplest way to dress up healthy Bio-Bud brown rice Feel free to substitute chopped fresh sage or thyme leaves for the tarragon. Their flavor is quite a bit stronger than the tarragon, so ad just a little bit at a time, tasting as you go.
Ingredients
1 cup Bio-Bud Germinated Brown Rice
2 cups water
1/2 teaspoon salt
2 tablespoons butter
¼ cup minced fresh flat-leaf parsley
2 tablespoons minced fresh tarragon leaves
Salt and ground black pepper, to taste
Directions
Combine the Bio-Bud Germinated Brown Rice, water, salt and 1 tablespoon of the butter in a medium sauce pan and bring to a boil. Cover, reduce the heat to low, and simmer for 25 minutes or until all the water is absorbed. Turn off the heat and let the rice rest for 10 minutes.
Fluff the rice with a fork. Stir in the remaining tablespoon of butter, parsley and tarragon. Season to taste with salt and pepper.
Makes 4 servings
Bio-Bud Brown Rice with diced fresh
vegetables.
This is the simplest way to dressing up the healthy Bio-Bud brown rice Feel free to substitute chopped fresh vegetables.
Ingredients
1 cup Bio-Bud Germinated Brown Rice1.5 cups water
1/2 teaspoon salt
2 tablespoons butter
¼ cup minced fresh flat-leaf parsley
2 tablespoons minced fresh tarragon leaves
Salt and ground black pepper, to taste
½ cup of diced potato, carrots, and celery
Directions:
Combine the Bio-Bud Germinated Brown Rice, water, salt and 1 tablespoon of the butter, vegetables in a medium sauce pan and bring to a boil. Cover, reduce the heat to low, and simmer for 25 minutes or until all the water is absorbed. Turn off the heat and let the rice rest for 10 minutes.
Fluff the rice with a fork. Stir in the remaining tablespoon of butter, parsley and tarragon. Season to taste with salt and pepper.
Makes 4 servings
Adzuki Beans with Brown Rice
Ingredients
* 1 cup Bio-Bud Adzuki beans uncooked soaked over night
* 1 cup Brown rice uncooked
* 1 small Onion sliced
* 1 cup Carrot sliced
* 1 teaspoon Tahini
* 1 teaspoon Sesame seeds
* 1 Bay leaf
* 2 tablespoon Soy sauce
* 1 tablespoon Olive oil
* 1 pinch Salt
* 2 Kombu
Preparation
Soak the beans overnight . Cook the rice and the beans (this ones with the soak water) separately in salted water, for 20 to 30 min- Slice the onion and the carrot and saute both with the olive oil and the bay leaf. When is done, add the sesame seeds and cook a little more in low heat until the seeds are brown. Mix the tahini with the soy sauce, add them to the saute and cook it in a very low heat for more five minutes. Add the beans, the rice and a little bit water from the beans mix it carefully without breaking it and cook low for more for a few minutes, to mix the flavors.
Nutrition info (per serving, 165g):
Total calories: 405
Spiced Bio-Bud Sprouted Lentils
and Germinated Bio-Bud Brown Rice
Ingredients
1- 1/2 cup Bio-Bud Germinated Brown Rice
3/4 cup Bio-Bud Sprouted Lentils
2 cinnamon sticks, broken in half
6 cloves
1/2 tsp. cumin
1/4 tsp. ground black pepper
1 tsp. salt (optional)
1/4 cup minced parsley
Directions
Put all ingredients, except parsley, into rice cooker.
Add 4 cups of water and 1 tsp olive oil. Stir and set to cook. When the cooker shuts off, check to make sure both rice and lentils are tender and no water remains. If they are not tender, add 1/4 cup more water and restart. (Shouldn't be necessary, but rice cookers vary)
When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley.
Serves 4-6.
To cook it on the stovetop, follow the same directions, but increase the water to 4 -1/2 cups. Bring to a boil, cover tightly, and cook on low until water is absorbed, approx. 45 minutes.
Adzuki Meshing Red Beans And Rice Dated 1919
Short Ribs with Adzuki Beans and Jasmine Rice
ShaSha Co. introduces Bio-Buds nutrient-rich organic foods 2010
Shasha Bread Co., the Toronto-based artisanal bakery founded by president ShaSha Shaun Navazesh, has launched Bio-buds, an exciting new line of organic products made with sprouted grains, legumes and pods.
ShaSha Co. sprouts their own grains, dehydrates them at peak nutrient value, and packages them with no additives or preservatives. The dehydrated sprouts are available on their own (you can use them in place of unsprouted grains, legumes and pods in your cooking), and as a key ingredient in Bio-buds functional cereals and snacks.
So why all the fanfare about sprouted products? Because they’re unbelievably good for you. Touted as one of the most nutrient-dense foods available, sprouts have more than three times the nutrients of unsprouted seeds. They are packed with bio-available (absorbable) vitamins, minerals, phytochemicals, and amino acids.
The heightened nutrient levels have to do with the process that occurs when a plant transitions from a dormant (seed) state to a living (sprouted) state. In the early stages of sprouting, seeds literally come to life, generating thousands of enzymes that are meant to give the fledgling plant a head start until it’s mature enough to take nutrients from the soil. Eating a plant at that stage gives us the benefit of all those enhanced nutrients; the active enzymes make it easy for our bodies to digest far more than we could get from eating non-germinated seeds. Absorbable nutrients increase, while calories and carbohydrates decrease.
“This is the food of the future,” says Navazesh. “There’s no down side. Basically, sprouts and sprout-based products are an all-natural nutrient delivery system that’s easy, absorbable and inexpensive.”
The nutritional benefits of sprouted foods are significant:
• Increased enzymes. In dry seeds, the enzymes are largely inactive. Enzyme inhibitors, which allow the seeds to last in the soil until they get enough moisture to germinate, also inhibit enzymes from being used by our bodies. However, once the seed has germinated/sprouted, those inhibitors are neutralized, and the enzymes become bio-available and easily digestible.
Those enzymes help us properly use the nutrients in the foods we eat:
1. Amylase breaks down starch into more digestible forms, and converts proteins into amino acids and amides, which are the types of proteins our bodies can digest most easily.
2. Lipase converts fats into beneficial fatty acids.
3. Certain enzymes release polyphenolic compounds in the food, which react with free radicals to protect cells and slow down the aging process.
And here’s another indicator of increased digestibility; many people who can’t digest regular wheat bread often have no trouble with bread made with sprouted wheat. A little food for thought.
• More absorbable minerals. Due to the presence of phytates, a number of minerals that are present in whole grains can’t be absorbed by our bodies. Sprouting releases these minerals, and creates a higher quality food with nutrients that can be absorbed more readily.
• Overall higher nutrient count. Here’s an example taken from a research study conducted at the University of Minnesota (Alive, August 1995). When sprouted wheat was compared to non-sprouted wheat, the differences in nutrient levels were astounding. The sprouted wheat contained:
* 28% more vitamin B1 (thiamin)
* 315% more vitamin B2 (riboflavin)
* 66% more vitamin B3 (niacin)
* 65% more vitamin B5 (pantathenic)
* 111% more biotin
* 278% more folic acid
* 300% more vitamin C
* higher levels of enzymes including amylase, protease and lipase
And these results weren’t exclusive to wheat – other grains and legumes yielded similar numbers.
So what is sprouting, exactly?
Sprouting is the careful, time-consuming process of soaking, draining, and rinsing seeds until they germinate. ShaSha Co. has been doing their own sprouting since 1999; their purpose-designed facility is equipped with a modern sprouting system in which temperature, humidity and timing are carefully controlled for the best nutritional profile. Brown rice, mung beans, green lentils and adzuki beans are all sprouted in-house under optimum conditions for delicious, highly nutritious results.
Dedicated food scientists and technicians oversee the process. Through years of R&D, they have hit upon the ideal combination of timing and temperature. During the first 5-10 days of sprouting, plants are at their maximum nutrient density. That’s when ShaSha Co. dehydrates and retains them for use in Bio-buds products.
Passionate about making good food
Navazesh insists that everything his company produces be good for the body – and for the planet. It all has to be delicious, organic, natural, free of preservatives, nutritious, and it has to leave as small a carbon footprint as possible. If that sounds like a tall order, it is. But for this visionary entrepreneur, creating wholesome, nutrient-rich, foods is crucial. For that reason, ShaSha Co. has dedicated tremendous time and resources to the research and development of foods that meet all those criteria.
“As our lifestyles get increasingly faster-paced and more demanding, eating these powerhouse foods will help us stay healthy and function more efficiently,” says Navazesh.
Bio-buds are in stores now
Bio-buds products are now available at the ShaSha Co. retail store at 20 Plastics Avenue in Etobicoke, Ontario, and at a number of food stores across Canada. Specific retailers are listed on www.shashabreads.com.
ShaSha Co. is an artisanal bakery that combines ancient techniques with innovative methods to produce nutritious, wholesome, organic and natural products. The company concentrates on a few carefully developed products that contribute to a well-balanced, healthy lifestyle. They continuously research innovative methods of formulating and processing bio-friendly foods that taste great, offer maximum nutrition, and have minimal impact on the environment. For more information, please visit www.shashabread.com or call 416-255-0416.
