Grains, Cereals, Pulses & Flour | |
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Wholegrains and grain-related products (A-Z) | | |
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Organic amaranth - Whole amaranth grain - Puffed amaranth cereal - Amaranth flour - Amaranth flakes | Organic barley - Whole, pearled and pot barley - Barley flakes - Barley flour - Barley malt - Barley grass - Barley miso | Organic and non-organic - Buckwheat groats - Buckwheat flakes - Buckwheat flour - Buckwheat snacks - Kasha - Cereal - Noodles |
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Organic and non-organic - Polenta - Popping corn - Corn cereal - Corn pasta - Tortilla chips - Cornflakes | Kamut flour - Kamut cous-cous - Organic and non-organic - A type of wheat used by the Ancient Egyptians | Gluten-free - Millet flour - Organic millet - Millet grain - Millet flakes - Millet puffs |
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Organic and non-organic - Oat flakes - Jumbo oats - Porridge oats - Oatmeal - Oat bran - Puffed oats - Coarse and fine oatmeal. | Gluten-free - Organic and non-organic - Whole quinoa grain - British quinoa - Quinoa flour - Quinoa flakes - Quinoa puffs - Red, white and black quinoa | Organic rice - Basmati rice - Black rice - Rice flakes - Ground rice - Rice puffs - Red rice - Wild rice - Sushi rice - Jasmine rice - Arborio rice |
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Rye grain - Organic rye - Rye flakes - Rye flour - Rye cereal - Rye bread - Rye snacks | A type of wheat - Spelt flour - Organic spelt - Spelt grain - Spelt flakes - Spelt muesli | Gluten-free - Organic and non-organic - Teff grain - Teff flour - Teff flakes |
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Wheat flakes - Organic wheat - Wheat grain - Flour - Wheatgerm - Freekeh - Bulghur wheat - Einkorn - Cous-cous | Interesting & Inspiring Flours for Baking and Cooking
At Healthy Supplies, we hope to have provided you with a large range of exciting and useful flours for both sweet and savoury cooking and baking. Most of these flours are gluten free too! | Instant grain pouches - rice, quinoa and barley - ready in 10 minutes |
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A Large Choice of Wholegrain Flakes, Puffs, Muesli & Porridge
Start your day the healthy way with our wide selection of breakfast treats. All of our cereals contain no artificial ingredients or unnecessary additives. | Bran is a high-fibre food. It consists of the husks of a grain (such as oats or wheat), and is actually quite nutrient-rich, containing protein, vitamins and minerals as well as fibre. | Cereal-based quick snacks. |
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Many of the cereals and grains come in a flaked form including the familiar rolled oats as well as less well known gluten-free flakes such as quinoa and millet. | There is now a wider variety of puffed cereals available many of which are Gluten Free.These are useful for adding variety to your muesli as well as fibre and minerals. | Ready-made healthy muesli & all you need to make your own! |
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Ready-made granolas with mix of fruits, nuts, seeds and wholegrain cereals. | As well as being a great breakfast, some of our instant porridges make an ideal snack. We also supply bulk porridge oats. | Polenta is a versatile form of ground cornmeal that can be used as an alternative to rice, pasta or semolina. |
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Aduki beans are a little red bean popular in China and Japan. They are high in protein, Iron and folate. They taste similar to kidney beans and would go well in chilli con carne, curry and stir-fry.
Cooking time: Approximately 30 minutes (less if soaked first). | Black-eye peas (or black-eye beans) are pale coloured with a distinctive black dot. They come from the cow pea family.They are either cooked in sauces with vegetables and meats, or served in salads with a light dressing.
Cooking Time: Approximately 20 minutes. | Black Turtle Beans are a general-purpose bean. They are slightly smaller than haricot beans and high in minerals, as well as protein, vitamin B6 and folic acid. |
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Borlotti beans are a type of kidney bean and are a light brown mottled colour. These beans are used in Italian cooking.
Cooking time: Approximately 45 minutes. | Young broad beans are tender and sweet. We currently sell jarred beans - cooked and ready to eat. | A light brown, plump lentil
Slightly nutty and earthy in flavour and holds a firm shape. Can be seasoned with herbs & spices. |
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Butter beans are large, flat yellow-white beans, with a creamy texture; popular in the British diet. They are high in fibre, protein and low in fat.
Cooking time: Approximately 40 minutes | The Cannellini Bean (also known as the White Kidney Bean or the White Alubia bean) is from the haricot bean family. It is an off white bean which is long and oval in shape. These are used often in Italian cooking.
Cooking time: Approximately 1 hour. | Chickpeas are yellow, medium sized round peas which have multiple uses. They can be added into soups and curries but are famously used for making hummus.
Cooking time: Approximately 40 minutes (tip: pre-soak in the morning, to shorten cooking time in the evening)
Cooking time: Approximately 20-25 minutes |
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Soy beans straight from the pod. Popular in Japan with noodle dishes. | A Dark, Speckled Lentil
French Type lentils have a very mild peppery and slightly meaty flavour. They remain quite firm once cooked and are also suitable for sprouting.
Cooking time: Approximately 30 minutes | Bigger & almost "meaty" in texture Lots of flavour - compliments warm meat and vegetable dishes & adds depth to salads.
Cooking time: Approximately: 30 minutes. |
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Green Peas are full of protein and have a very mild sweetness. They can be added to soups, stews and other savoury meals. | Haricot beans are small off-white oval beans which cook to a fluffy, creamy consistency inside. These are the beans used in baked beans.
Cooking time: Approximately 1 hour - 1 ½ hours. | Kidney beans are long, curved red beans which are high in fibre, iron and magnesium. They release carbohydrates slowly making these a great source of energy.
Cooking time: Approximately 20-40 minutes
Cooking time: 15 - 25 minutes. |
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Mung beans are very small greeny-yellow beans. They can be cooked into curries and soups or sprouted (like bean sprouts). Moong Dal is the split mung bean which makes it like a lentil. These cook quicker than the whole ones.
Cooking time: Approximately 20-25 minutes. | Pinto beans are a bit like a kidney bean in size, flavour and texture. It is brown and mottled in colour and is used in Mexican and American dishes, such as refried beans and chilli con carne. | Soya beans are very hard, ivory coloured round beans. These are a fantastic source of protein and are very versatile. These can take a long time to cook. We advise you soak these first.
Cooking time: Approximately 3 hours (it takes half the time when using a pressure cooker). |
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Red lentils are a good place to start if you are new to trying pulses. They are slightly sweet and nutty in flavour. They are quick to cook as they have had their husks removed and have been halved.
Cooking time: Approximately 10-15 minutes | Yellow Split Peas are also known as yellow lentils. Theyare typically used in soups and Indian cuisine.
Cooking time: Approximately 25 minutes | |
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A Whole Variety of Crispbreads, Crackers & Rice Cakes
Made from the wholegrains above. | Many special diets lack fibre
Soluble & Insoluble fibre is important for your digestion and bowel movements. Sometime people on a weight loss programme or eating gluten free food, might miss out on important fibre intake. | Rolled, Powdered, Whole.. A range of other wholegrains, including rolled oats and rye flakes. |
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