Millets are cereal crops and small seed grasses, which are widely used in African and Asian countries. Since ages, these small crops were used for human consumption as well as a fodder for animals. Majorly cultivated in the semiarid tropical regions of Africa and Asia, around 97 percent of world’s overall millet production happens in these regions.
Since ages millets were commonly used to feed birds and animals, until the health benefits of theses superfoods were known to the world. However, in various parts of India, millets were used for a variety of dishes. Especially, for their incredible nutrient rich composition
Moreover, these gluten free millets can play a pivotal role in preventing and curing several health issues. Enriched with the goodness of nature, millets are a rich source of fiber, minerals like magnesium, phosphorous, iron, calcium, zinc and potassium.
Millets are extremely nutritious and good for health and they also need less water. Millets make for a perfect healthy meal. In fact, it is often advised to prepare millets in the form of porridge for growing kids and aging adults. What’s more, millets are loaded with high amount of starch and proteins, which can be beneficial, if added to the daily diet.
Millets are not only healthy but at the same time they have a unique taste, which can accentuate the taste quotient of any meal. With various culinary innovations, millets like ragi, jowar and bajra are used to prepare several snacks and dishes like Ragi Idli, Millet Khichidi, Apple Ragi Halwa( healthy for toddlers), Ragi Cookies etc. Moreover, millets can make meals palatable and visually appealing.
Peanut flour is essentially a natural protein powder. Because it contains only one ingredient (roasted peanuts), it's less processed than most other protein powders. Because of this, it also has a stronger peanut flavor than peanut butter flavored protein powders.
Peanut flour is high in protein and is good for those looking for a gluten free option to make cakes or bakery products. Peanuts also has a lot of nutrients and oil that helps you with better skin and hair. Use it with the peel for better results. It is also very filling. A little peanut flour can fill you up.
All-natural flour is made by grinding peanuts and removing most of the oil, resulting in a nutrient-dense food that has more than twice the protein of all-purpose flour. Not only does peanut flour have impressive nutritionals* and great flavor, you can use it to pump up your meals and snacks 24/7.
Peanut flour can be mixed with any liquid (I normally use almond milk) to create a thin paste (consistency depends on amount of liquid) that tastes like peanut butter. This can then be used as a topping for pretty much anything, though it's especially good on oatmeal or pancakes. Peanut flour can also be added to smoothies and used to make protein shakes. If you want to get more creative, try making these peanut flour pancakes or peanut stir fry sauce!
Take your typical green smoothie to the next level with a few tablespoons of peanut flour! Not only can you up the protein content (and thus make it more satisfying!) without adding protein powder, but also you add that peanut buttery taste without having the actual butter stuck to the sides of the blender. blend of frozen spinach, frozen bananas, peanut flour, non-dairy milk, and turmeric.
Barley is rich in vitamins, minerals and other beneficial plant compounds. It’s available in many forms, ranging from hulled barley to barley grits, flakes and flour. Almost all forms of barley utilize the whole grain — except for pearl barley, which has been polished to remove some or all of the outer bran layer along with the hull.
This versatile grain has a somewhat chewy consistency and a slightly nutty flavor that can complement many dishes. It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.
Many of barley's health benefits come from it being an excellent source of dietary fiber. Fiber is essential for keeping the digestive system healthy, contributing to healthy bowel movements, and helping people avoid problems such as constipation.
Barley is a soluble fiber, meaning it can dissolve in water and provides the body with useful energy. Fiber can also be insoluble, meaning it passes through the digestive tract without breaking down and does not provide the body with energy.
You will be pleased to know that you can consume it in many kinds of preparations like salads, soups, and stews. Therefore, it does not only add value to your health but also to your palate.
Soy flour is derived from roasted soybeans finely grounded into a powder. It is a rich source of proteins, as well as iron, B vitamins and calcium, and it adds a pleasant texture and flavor to a variety of products.
Soy flour is available in a full-fat form with all its natural oils, or in a "defatted" form, from which all the oils are removed during processing. "Defatted" soy flour provides a slightly higher percentage of protein and calcium. Both forms of soy flour have health benefits.
This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods. The taste of soy flour varies from a “beany” flavor to a sweet and mild flavor.
Make a batch of homemade pizza dough and replace one-fourth of the flour with soy flour or Make soy nut butter or peanut butter cookies and replace 1/3 of the all-purpose flour with soy flour. Make lemon poppy seed, zucchini, or banana walnut bread and replace 1/3 of the all-purpose flour with soy flour.
Full-fat and low-fat soy flours work best in sweet, rich, baked goods like cookies, soft yeast breads and quick breads. In these recipes, soy flour will substitute well for ten to 30 percent of the wheat or rye flour. Recipes specifically developed to use soy flour may replace more than 30 percent of other flours with soy.
Coconut sugar is also called coconut palm sugar. It’s a natural sugar made from coconut palm sap, which is the sugary circulating fluid of the coconut plant. It is often confused with palm sugar, which is similar but made from a different type of palm tree. Coconut sugar is the dehydrated sap of the coconut palm.
Regular table sugar and high-fructose corn syrup don't contain any vital nutrients and therefore supply "empty" calories. However, coconut sugar does retain quite a bit of the nutrients found in the coconut palm.
Coconut sugar contains small amounts of minerals, antioxidants and fiber. However, its high sugar content outweighs any potential benefits.
The glycemic index (GI) is a measure of how quickly foods raise blood sugar levels. Glucose is given a GI of 100. For comparison, foods with a GI of 50 raise blood sugar levels half as much as pure glucose. Table sugar has a GI of around 60, whereas coconut sugar has been measured with a GI of 54. However, it is important to note that GI can vary greatly between individuals and may also differ between batches of coconut sugar.
Coconut sugar is high in fructose. Evidence suggests that a high intake of fructose may promote metabolic syndrome in obese people.
Coconut flour is made from coconut flesh that has been dried and ground. It originated in the Philippines, where it was first produced as a by-product of coconut milk.
Coconut flour is made from dried and ground coconut flesh. Mild in taste, its texture is similar to other flours.
Gluten is a group of proteins found in grains, including wheat, barley, and rye, and is difficult to break down during digestion. In some cases, gluten may trigger an immune response. People intolerant to gluten may experience symptoms ranging from gas, cramps, or diarrhea to gut damage and nutrient malabsorption.
The high fiber content of coconut flour may also benefit your digestion. Most of its fiber is insoluble, which adds bulk to stools and helps move food smoothly through your gut, reducing the likelihood of constipation.
Coconut flour is free of gluten. This makes it a great alternative for people with wheat allergy, or non-celiac gluten sensitivity.
Chicory is a plant in the dandelion family that usually has bright blue flowers. The root of the chicory plant is commonly ground to be used as a coffee substitute or additive, or it is filtered into chicory root extract. The leaves and seeds are also used in culinary dishes.
Chicory plant have been shown to have positive health benefits due to the high levels of polyphenols and soluble dietary fiber contained in the plant. Chicory root is a good source of fiber, which may help improve several aspects of your digestive health.
Chicory root is also commonly used in the preparation of a bitter coffee substitute in France and Japan. Chicory root coffee is becoming more popular in certain areas of the US. It looks, and to some degree tastes, like coffee, but it is naturally caffeine-free. In fact, ground chicory root is added to certain types of beer to add flavor.
Most of the health benefits of chicory root have been attributed to the prebiotic-nature of inulin. Inulin is a soluble fiber which cannot be broken down by our digestive enzymes.
Chicory coffee is made of minced and roasted chicory root, which contains inulin fiber, manganese and vitamin B6.