How to buy, store and cook Whole Grains and Beans

Dried beans and whole grains have the least amount of processing, therefore bringing you more nutrients and flavor!

Facts:

• Whole grains should have an expiration date.
• Whole grains contain an oil (Vit E) that can go rancid. Buy enough to replace every 1-3 months.
• Legumes most likely incur vitamin loss after 2-3 years.
• Bulk is usually cheaper than packaged.
• When buying in bulk, inquire if bin contents are rotated on a regular basis.

Storage:
Beans and grains should be stored in containers that:

• protect the food from light 
• do not leech
• are air tight
• are stored in a cool place
• Ceramic or dark glass are recommended

Cooking Whole Grains and Beans:
To increase digestion and nutrient intake:

• Sprout or ferment beans and grains before cooking them
• For Beans, high temperature, humidity, and age lengthen cooking time and create a bitter taste. Do not keep longer than 2-3 years
• Use slow cooking method for beans (crock pot)
• Add Kombu to make tender (see picture)