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Ingredients Glossary

Sea Salt
Sea Salt

Natural salt obtained from solar evaporation of sea water. Sea Salt is different to modern refined Table Salt with a more subtle flavour. Use whenever you normally use salt to bring out the flavour of vegetables, meats and other foods.

Semolina (Fine, Course)
Semolina (Fine, Course)

Semolina is made from Durum wheat and milled to fine medium or coarse. It is mainly used for producing pastas and cous cous and boiled into porridge. It can also be used as a coating when frying fish, also in desserts such as Halva and baked semolina pudding.

Sesame Oil

Is made from the pressing of Sesame seeds and is high in polyunsaturated fats, vitamin E and anti-oxidants. It is used primarily as finishing oil in Asian style stir fries, and sautéd vegetables, and can also be added to marinades, vinaigrettes, sauces and salads.

Sesame Seeds
Sesame Seeds

Are crunchy nutty flavoured small seeds most commonly used as a decoration on Sesame seed buns on hamburgers, and on breads. Sesame seeds are a very good source of manganese & copper, good source of calcium magnesium and dietary fibre. They are the main ingredient in Tahini (Sesame Seed Paste).

Slippery Elm
Slippery Elm

Slippery Elm is a herb made from the dried and ground inner bark of the Slippery Elm Tree (Ulmus rubra). It can be used to increase your daily fibre intake and may have a soothing effect on the digestive system. Also recommended by herbalists to provide relief from sore throats, constipation, diarrhea. Infuse 2 tbspn of Slippery Elm in 2 cups (500ml) boiling water and steep for 5 minutes. Take 2 to 3 times daily. See your Naturopath for more information and advice on usage and benefits.

Soup Mix
Soup Mix

A special mix of legumes and grains with protein, dietary fibre and carbohydrates, designed to provide a hearty soup for a cold night’s meal.

Soy

Soy is made from Soybeans and is one of the world’s most versatile foods. It is used by Vegetarians but also be millions of other people worldwide. It can be used instead of meat as a source of protein, and its many uses include Soy Milk, Tofu, Soy Sauce and other products.

Soy Beans
Soy Beans

Whole soybeans are an excellent source of protein and dietary fibre. Soy protein is the only vegetable with a complete protein. Soy protein has recently attracted a lot of attention because of its ability to lower LDL (bad cholesterol) levels.

Soy Flour
Soy Flour

Gluten Free, Soya Flour is derived from ground soy beans, boosts protein and brings moisture to baked goods. It can also be used as a thickening agent for gravies and sauces.

Soy Grits
Soy Grits

Soya Grits are small pieces of soy that are high in protein, dietary fibre, calcium and iron. They can be added to cooked cereals, casseroles, soups etc. for added nutrition.

Soy Milk Powder
Soy Milk Powder

Milk Substitute 100% Soy Beans. High in Protein, Fibre, No added Sugars, Colours or Preservatives.

Spelt Flour
Spelt Flour

A member of the wheat family spelt contains 58% Carbohydates and 18% Proteins. Spelt comprises of significantly lower levels of Gluten then standard Wheat breads.

Split peas (Green, Yellow)
Split peas (Green, Yellow)

Full of soluble fibre, Split Peas also contain lots of protein, and two B-Vitamins. Use in making ‘split pea soup’ and ‘pea and ham soup’ – both hearty soups to enjoy in winter.

Sultanas
Sultanas

A form of Raisin or Ripe Seedless dried out grape.

Sunflower Kernels
Sunflower Kernels

Enjoy eaten raw or roasted on their own or sprinkled on cereals or salads. They are a power packed energy food rich in vitamin E and a natural source of protein, fibre, folate and a natural source of good polyunsaturated fat.