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Unlike what we are familiar with as “currants,” which are tart, bush-grown berries, the Zante currant is more similar to raisins being from the grape family, sweet and grown on a vine.

Made from real, straight-from-the-source ingredients, Hippie Granola+ goes beyond the ordinary, offering a wholesome blend of fiber and protein derived from nutrient-packed seeds and lentils. Infused with the goodness of gluten-free oats.

Although often affiliated with the hippie health food movement of the 1960s, granola—originally made from a baked and crumbled mixture of graham flour and whole grains—was first created by Dr. John Harvey Kellogg in the 1870s. The food was first called granula, but was changed to ‘granola’ after Kellogg was sued by Dr. James Caleb … Read more Organic Berry Gourmet Granola

The lentil is a member of the legume family. It is known for its lens-shaped seeds that grow two seeds to a pod. Lentils have been a food source since aceramic Neolithic times, being one of the earliest domesticated crops in the Near East. Archaeological evidence reveals they were eaten 9,500 to 13,000 years ago. … Read more Organic French Green Lentils

The lentil is a member of the legume family. It is known for its lens-shaped seeds that grow two seeds to a pod. Lentils have been a food source since aceramic Neolithic times, being one of the earliest domesticated crops in the Near East. Archeological evidence reveals they were eaten 9,500 to 13,000 years ago. … Read more Organic Green Lentils

The great northern bean is the largest of white beans. It is related to the kidney and pinto beans, and is often used as a substitute for kidney beans because of its similar shape. They are usually grown in the American Midwest. And nutritionally, these beans are sources of iron, folate and magnesium.

Garbanzo beans are part of the legume family. Instead of having the flat oval shape, they are rounder than most beans and are usually a pale cream colour. Also known as chickpeas, they are high in protein, fiber, iron, and folate and are the main ingredient in dishes like hummus and falafel.

Split peas are high in dietary fibre and protein, and have a low glycemic index value. Splitting the peas decreases cooking time, and is said to give them a softer texture and a slightly sweeter taste. They come in yellow and green varieties.

Split peas are high in dietary fibre and protein, and have a low glycemic index value. Splitting the peas decreases cooking time, and is said to give them a softer texture and a slightly sweeter taste. They come in yellow and green varieties.

Mung beans, commonly known as bean sprouts, are a great addition to a low-fat diet, containing no trans or saturated fats. Similar to other beans, they provide fibre and protein. However, the mung bean is also noted for being a great source of vitamin C and folic acid. The sprouts are commonly used in East … Read more Organic Mung Beans

You may be familiar with the kidney bean from a variety of dishes, such as chilis, salads, rice dishes, and soups. These beans are a versatile staple, with dried beans having a shelf life of up to a year, and being full of nutrients such as iron, manganese, folate, and many more. Please note, red … Read more Organic Red Kidney Beans

The adzuki bean is grown throughout East Asia and the Himalayas. In these regions, it has been traditionally cooked with sugar to create a bean paste that is used in many desserts, confections, dumplings, and to sweeten meats. These small beans are a rich red in colour, with a distinctive white streak. They are mild … Read more Organic Adzuki Beans

The navy bean received its name in the early 20th century, being a staple food of the United States Navy. These beans are small and creamy white in appearance, and are mild in flavour. Navy beans are suitable for low-cholesterol diets as they contain soluble fibre which may lower cholesterol, are low in fat, and … Read more Organic Navy Beans

Pinto beans can help balance blood sugar levels because of the cholesterol-reducing dietary fibre they contain. They also contain molybdenum, which helps detoxify sulfites (often used as a food preservative) that are ingested.

Red lentils come in various hues of orange and red. Because they become quite soft when cooked, they are good for thickening soups and stews. They provide protein, fibre, molybdenum, iron, folate, and magnesium.