More research, and goodies to sample and cook with

Readers all (or any?) I have to tell you, I am quite enjoying my research and learning for 100 miles diet at Wallaby Ridge Retreat.

I have been finding it impossible to believe that it is so difficult to source rolled oats locally...at the moment I am purchasing Oats from Foodworks in Canungra (so at least I am supporting the local grocery store). Lowan brand is the only one with the most "honest" packaging saying Product of Australia and "manufactured" in NSW. So at least I'm not buying the overseas product from big stores: you-know-who (with the new logo) and you-know-who (their major opposition). Each week my custom to them is reducing bit by bit.

I have been thinking a bit more laterally since the sourcing problem and heard that Quinoa (pronounced Keen-wah) can be used as a substitute.

I read that apart from being a very ancient cereal crop from South America, with originally over 200 heirloom varieties, it has a greater level of protein (around 16%, compared to wheat, 14%), NO Gluten - (what a bonus for my gluten intolerant guests), it is very easily digestible and more alkaline than acidic, ... AND it can be grown locally... this is a growing market.... anyone willing to have a go??? I thought I might try and grow some for an experiment.

Today, I visited my new found friends at Relish Organics, and found Organic Quinoa both in flake form and the wholegrain (from Bolivia, goodness, whats the food miles there???) - which I understand is best to soak for two to six hours (depending on whose information you read) before cooking. It can replace Cous Cous, Brown rice and Oats. And you can cook it in a Rice Cooker - now theres a great idea!

Tommorrow we'll be trying it as a oatmeal/porrige substitute, hope John doesnt go hungry.

Love to hear of anyone elses experience with Quinoa...