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Grains and Pseudo-Grains - Quinoa

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Living Whole Foods Inc./ Wheatgrass Kits We here at NY Homesteader trust them and have used several of their products. Our primary focus for this post is to give you links and information to grains that are getting harder and harder to find, that are Non-GMO.
These grains can be used for sprouting or to be ground into flour for breads and baking. One of the best Gluten free grains,pseudo-grains is Quinoa
(pronounced Keen-wah).

Here is a link for a low cost Grain Grinder at Amazon, There are many to chose from as well. You can make your own flour for breads, and baking or even grind your own cereal with a very minimum expense.

We  urge you to consider starting your own small grain field at your homestead or farm to protect the integrity of organic, Non-GMO crops for our future. In the near future we will be adding links for Wheat, Oats, Buckwheat, and others. Be on the lookout for them as well.

Below is an overview of Quinoa Seeds via Wikipedia.

Derived from the Spanish spelling of the Quechua name kinwa or occasionally “Qin-wah”, Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago. [1]

Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular.[2] Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in smaller quantities.

The nutrient composition is very good compared with common cereals. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.[3]

After harvest, the grains need to be processed to remove the coating containing the bitter-tasting saponins. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is limited.

If you need any of the grains we are going to list here you can click on the Quinoa Seeds links or pictures in the body of this post or if you have any questions please do not hesitate to contact us.

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Peace and Prosperity,
Rich @ NY Homesteader

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