pastas and noodles
rice pasta
Brown rice is extremely high in B-vitamins, iron, magnesium and zinc, as well as being a fantastic source of fibre. It is usually combined with other ingredients for pasta, as the rice constituent becomes rather soft when cooked and it doesn’t hold together as well. So you’ll often find it combined with corn, vegetables, millet and quinoa. Take care not to overcook this pasta, and use 1 tablespoon of olive oil in the boiling water, and stir gently throughout the cooking time.
related ingredients: rice milk,
rice noodles,
rice paper sheets,
rice
buckwheat pastaBuckwheat contains all 8 essential amino acids, as well as great sources of magnesium and B-vitamins.
corn pastaFull of vitamins, especially Vitamin C and B-vitamins, and packed with fibre.
kamut pastaAlthough kamut contains gluten, this non-hybridized grain can often be tolerated by wheat-intolerant people.
millet pastaFantastically alkalizing, millet is high in silicone, magnesium and potassium.
quinoa pastaA powerhouse of nutrients, quinoa contains very high levels of iron, zinc, calcium, B-vitamins and vitamin E.
rice noodlesRice makes excellent noodles which are delicious with Asian curries and stir-fried noodles, as well as salads.
rice paper sheetsRice sheets are great for rice paper rolls, as well as good alternatives for pancakes.
rice pastaRice is usually combined with other ingredients for pasta.
spelt pastaSpelt makes a good pasta and has a lovely nutty taste.
