| amaranth |
A grain, native to Central and
South America, is about the size of a poppy seed and high in protein.
Amaranth is so versatile, you can have it for breakfast, lunch or dinner. |
| amasake |
A sweet drink made from
fermented sweet rice or regular brown rice. |
| arrowroot |
A starch flour processed from
the root of a native American plant. It is used as a thickening agent,
similar to cornstarch or kuzu, for making sauces, stews, gravies or
desserts. |
| brown rice syrup |
A sweetener made from malted
brown rice. |
| brown rice vinegar |
A type of vinegar made from
brown rice. |
| bulghur wheat |
A Middle Eastern wheat which has
been cracked by boiling, then redried. |
| daikon radish |
A long white radish. Good for
cutting fat and mucus deposits caused by past animal food intake. Grated
daikon aids in the digestion of oily foods. |
| "Follow Your Heart" Grapeseed
Vegenaise |
An egg-free mayonnaise with real
mayonnaise taste, which has no dairy products, over-refined sweeteners,
fillers, gums, colorings, or preservatives. |
| ginger sauce |
A sauce made with soy sauce,
rice vinegar, onion, and fresh ginger. |
| GMOs |
Genetically Modified Organisms.
A generic term for genes, viruses, bacteria, and other transgenetic material
spliced from one species into another. Such genetically engineered foods are
a health risk. See
www.amberwaves.org for more information. |
| kombu |
A wide, thick, dark green sea
vegetable which grows in deep ocean water. Used in making soup stocks,
cooked with vegetables, in soups, condiments, candy and other dishes. |
| kuzu |
A white starch made from the
root of the wild kuzu plant. Used in making soups, sauces, gravies,
desserts, and for medicinal purposes. |
| lotus root |
The root of a variety of water
lily which is brown-skinned with a hollow, chambered, off-white inside.
Especially good for respiratory organs. |
| millet |
The seeds of a hardy annual
grass, millet is eaten as a cereal in Africa and Asia and is used as a
source of starch in Russia. |
| miso |
A fermented paste made from
soybeans, sea salt, and rice or barely. Used in soups, stews, spreads,
baking, and as a seasoning. |
| nigari |
Hard, crystallized salt made
from the liquid droppings of dampened sea salt. Used in making tofu. |
| nori |
Thin sheets of dried sea
vegetable. Black or purple when dried. Roasted over a flame until green.
Used as a garnish, wrapped around rice balls, in making sushi, or cooked
with tamari soy sauce and used as a condiment. |
| quinoa |
Pronounced "keen-wa".
A staple grain of Incan civilizations. It has a rich, nutty flavor, cooks up
light, yet is very filling. |
| Rice Dream |
A brand of rice milk, which is
made from brown rice, filtered water, and a small amount of brown rice
sweetener. Rice milk has a light, slightly sweet flavor that substitutes
well for low-fat or fat-free milk. Rice milks are 100 percent lactose free
and are suitable for those with dairy sensitivities. |
| sea salt |
Salt obtained from the ocean as
opposed to land salt. It is either sun baked or kiln baked. High in trace
minerals, it contains no chemicals or sugar. |
| seitan |
Wheat gluten cooked in tamari
soy sauce, kombu, and water. A good substitute for meat. |
| shiitake |
Pronounced "shi-ta-key". A
mushroom, used fresh or dried. Imported from Japan. |
| shoyu soy sauce |
Name given to traditional,
naturally made soy sauce to distinguish it from the commercial, chemically
processed variety. |
| sushi |
Rice rolled with vegetables,
fish, or pickles, then wrapped in nori and sliced into rounds. |
| tahini |
A thick, creamy paste or butter
made from ground sesame seeds. Used as a seasoning for dips, sauces,
spreads, and other dishes. |
| tamari |
Name given to traditional,
naturally made soy sauce to distinguish it from the commercial, chemically
processed variety. |
| teff |
A grain from a cereal grass
grown in Africa. The grains of teff are small; the bulk of the grain
consists of the bran and germ. This makes teff nutrient dense and is a great
alternative to wheat. |
| tempeh |
A traditional Indonesian
fermented soybean product. High in protein and vitamin B12. Used in soups,
stews, sea-vegetable dishes, sandwiches, salads, dips, and a variety of
other dishes. |
| tofu |
A cake made from soybeans,
nigari, and water. |
| udon noodles |
A thick wheat or whole wheat
Japanese noodle. |
| umeboshi plum |
Pronounced "um-e-bo-shi". Umeboshi is a salty, pickled
plum. |
| umeboshi vinegar |
A salty type of vinegar that is
produced when making umeboshi plums. Used in soups, vegetable dishes, dips,
sauces, spreads, dressings and for making pickles. |
| wakame |
A long, thin, green sea
vegetable used in making soups, salads, and vegetable dishes. |