Eat Yourself Healthy

 

Clearspring has always focused on developing new innovative organic foods which combine tradition with convenience, economical production with ecological sustainability and quality without compromise.

The Quick Cook Organic is a marriage between convenience and nourishment. The combination of cereals, peas and lentils are designed to provide a delicious yet healthy addition to any meal. Steam and hot air are used to precook the grains and reduce the cooking time by two thirds whilst retaining the nutritional content.

Gone are the days when you need to soak your grains overnight, the range of five Clearspring Quick Cook Organic mixes means that you can get all the health benefits from grains and pulses in just 10 minutes.

Whether you are making summer salads, autumn stews or hearty thick winter soups these mixes are easy, delicious and convenient.

Rice Trio – Red ice is especially unusual in its red hull, nutty flavour and its germ left intact. This three rice combination is visually attractive, nutritious, filling and versatile. It can be enjoyed in stir fries, as an accompaniment to main courses or as a base for a delicious stuffing. It is also wheat free, a good source of fibre and is low in fat. It is a mix of white basmati rice, long grain brown rice and wholegrain red rice in varying ratios.

5 Grains – This 5 grain combo is packed full to the brim with healthy grains. It is a delicious mix of the familiar and the unusual. Both Kamut ®(Khorasan wheat) and Emmer wheat are ancient grains retaining their original nutrition and flavour components. High in fibre, low in fat and rich source of protein this mix is made up of Emmer wheat, barley, long grain brown rice, Kamut ® and wholegrain oats in varying quantities.

Grains & Pulses – This combo of organic grains and pulses is colourful, versatile and wholesome. Emmer wheat or Farro is an ancient form of modern wheat and is a type of spelt. With its sweet nutty chewiness the grains remain slightly al dente when cooked. Gourmets applaud Farro for its nutritional characteristics. They adore their hearty and flavourful taste. High in protein and fibre with a reasonable amount of zinc, this mix will be your best friend for the winter. It is made up of varying quantities of Emmer wheat, barley, yellow lentils, green split peas, red lentils and kamut®.

Rice & Quinoa This wheat free, high fibre mix is made up of long grain brown rice and quinoa. Quinoa is not really a grain but a seed originating in the Andes some 4000 years ago. These tiny read bead shaped grains can be cooked just like rice and hold their shape, making them ideal for salads and recipes where a distinct grain is required.

Millet, Peas & Lentils – Millet is mildly sweet, nutty and a delicious accompaniment to peas and lentils. Tiny in size and round in shape, these ancient seeds are an interesting alternative to our more common grains but it is a staple for a third of the world’s population.

Clearspring has always focused on developing new innovative organic foods which combine tradition with convenience, economical production with ecological sustainability and quality without compromise. Whether you are making summer salads, autumn stews or hearty thick winter soups these mixes are easy, delicious and convenient.

Quick Cook Organic Millet, Peas & Lentils Provencale Mini Casseroles

This mini casseroles are bursting with flavours of the Med. Perfect for a weekday supper, they require 15 mins prep time and then 25 minutes in the oven to bake.

2 tbsp Pantaleo Extra virgin olive oil, 1 small onion, chopped, 2 cloves garlic, chopped, 1 red pepper, sliced, 10 Kalamata olives, pitted and sliced, ½ 400g can chopped tomatoes, 100g Clearspring Quick Cook Organic Millet, Peas & Lentils, 350ml Kallo Organic Vegetable stock, 12 vine cherry tomatoes.

Preheat the oven to 180°C/GM4. Place 1 tbsp oil in a large frying pan and fry the onion, garlic and peppers until soft. Add the olives, tomatoes, millet mix and stock and cook for a further few minutes. Transfer into two individual casserole dishes, add a little water, if needed, so there is about ½ cm liquid above the mixture and cover with the lid made from a piece of kitchen foil. Place the tomatoes into a small oven dish with a tablespoon of oil and season with salt and pepper. Bake for about 25 minutes until all the liquid had been absorbed and the grains mix is soft. Pour the tomato cooking juice over each casserole and then put the tomatoes on each casserole to serve.

Recipe by Helen Best-Shaw for Clearspring Ltd