Divine Organic Products

White Basmati Rice
Organic White Basmati Rice
Basmati is a fragrant rice, with a lower GI than other rice's, which makes it more suitable for diabetics. It is rich in vitamin B6, folic acid, zinc & potassium.

To cook: Rinse, add 1:2 rice to water. Bring to the boil, and then immediately reduce to a low heat. Allow to cook until water level is just below the rice level. Then switch off the heat and allow rice to stand and steam for 20mins.
Long Grain Brown Rice
Organic Long Grain Brown Rice
Brown rice is so versatile it can be used with any meal, vegetarian or not. Brown rice is particularly rich in a fibre that helps clean the digestive tract and helps relieve constipation. It is rich in B vitamins, folic acid, manganese & potassium.

To cook: Rinse, add 1:2 rice to water. Bring to the boil, and then immediately reduce to low heat. Allow to cook until water level is just below the rice level. Then switch off the heat and allow rice to stand and steam for 20mins.
Rolled Oats
Rolled Oats
Oats are the ideal breakfast meal, either cooked or as part of muesli. Oats can also be used in baking, either as rolled oats, or ground into oat flour. Oats have a low GI, they are rich in vitamin B1, vitamin E, manganese, iron, potassium and zinc. They are also rich in water soluble fibre, which helps reduce cholesterol and regulate bowel movement.

To cook: Add 1:2 oats to water and cook until soft. If you have a hot pot or a thermos flask, you can add 2 cups of boiling water to 1 cup of oats, with a pinch of salt, place in the hotpot/thermos over night to have cooked oats ready for the morning. Muesli should be soaked overnight in milk or water to help break down the phytates in raw oats that hinder digestion.
Rye
Divine Foods
If you are wheat intolerant, rye is a great substitute. Rye is rich in vitamin B3, vitamin B5, Vitamin E, fluorine, iron, magnesium, manganese, zinc and selenium. Because of its high fluorine content it is particularly good for bones and teeth.

Uses: Whole rye kernels or rye flakes can be cooked to make porridge. Rye flour can be used in baking as a substitute to or in combination with wheat. Whole rye kernels can also be soaked overnight and then cooked like rice or added to soups and stews.
Millet
Organic Millet
Millet is the only grain that has all eight essential amino acids and so can be classed as a complete protein. It is also the only grain that is alkaline forming. It is very rich in magnesium and selenium, whilst having good levels of B vitamins, calcium, silicon and potassium. It can be made into porridge, cooked like rice or soaked and used in muesli.

To cook: Add 1:2 millet to water, bring to the boil, and then immediately reduce to low heat. Allow to cook until water level is just below the millet level. Then switch off the heat and allow millet to stand and steam for 20mins. To make porridge, add 3 cups of water to 1 cup millet and simmer at a higher heat, stirring regularly.
Sunflower Seeds
Divine Foods
Sunflower seeds are a wonder food. They contain 25 % protein, are rich in B vitamins, vitamin E, vitamin A, vitamin D, iron, phosphorus, magnesium and potassium. They are also an excellent source of omega 6 unsaturated fats.

Uses: Snack on raw or lightly toasted seeds, use them in baking, sprinkle them over salads and other dishes, sprout them or grind them up to sprinkle over porridge or add to smoothies. Keep refrigerated.
Brown Flax Seed
Divine Foods
Flax seeds are rich in unsaturated fatty acids (especially Omega 3). They are also rich in phosphorus, calcium, magnesium, iron, vitamin E and lecithin.
If eaten whole, the seeds will pass through your digestive tract undigested and so flax seeds should be ground before eating. Add ground flax to smoothies and porridge, or sprout flax seeds to add to salads or sprinkle over dishes.
Whole flax seeds can be eaten to help relieve constipation. Ensure that you drink 1 big glass of water for every teaspoon of flax seeds, as they absorb water and swell up in your stomach, acting as a lubricant. Keep refrigerated.
Lentils - Brown
Divine Foods
Lentils are rich in vitamin B3, vitamin B5, folic acid, iron, potassium, zinc and selenium. Cook brown lentils with brown rice to make a nutty variation of rice. Add to soups, stews and sauces. Make lentil paté, dips or fillings for vegetarian dishes.

To cook: Rinse, add 1:3 lentils to water/stock. Simmer for 20-30mins. Soaking not required, however, soaking even for 30mins reduces cooking time.
Lentils - Green
Organic Lentils - Green
Lentils are rich in vitamin B3, vitamin B5, folic acid, iron, potassium, zinc and selenium.
Green lentils keep their shape and so can be cooked as a side dish instead of rice. Make vegetarian mince from them for pasta dishes. Add to soups, stews or sprout them.

To cook: Soak lentils overnight. Simmer for 30 - 40mins until tender.
Lentils - Split Red
Organic Lentils - Split Red
Lentils are rich in vitamin B3, vitamin B5, folic acid, iron, potassium, zinc and selenium.
Cooked red lentils form a pulp and so use these to make sauces, add to thicken soups and stews or make dips from them.

To cook: Soaking not required, however, soaking even for 30mins reduces cooking time. Add vegetables and stock and simmer for 20 - 30mins.
Mung Beans
Mung Beans
Mung beans are the most versatile and easy to use of all the beans. They are rich in vitamin B1, iron, folic acid, phosphorus, potassium, magnesium and copper. When sprouted they are a good source of vitamin C.

To cook: Soak overnight, bring to boil and simmer for 20 - 30mins, until tender. Add to soups, stews and spicy dishes. Add sprouts to salads and curries.
Soybeans
Divine Foods
Soybeans contain the highest amount of vegetable protein. They are rich in B vitamins, lecithin, vitamin E, calcium, iron and unsaturated fatty acids. However, soybeans contain high amounts of phytates and enzyme inhibitors which make them very indigestible. Unlike other beans, even cooking soybeans for long periods of time does not break down the phytates and enzyme inhibitors contained in soybeans. Thus, soy should always be fermented before being eaten. Tofu, natto and miso are traditional foods made from fermented soy.
Almonds
Divine Foods Organic Nuts
Almonds are the most versatile of all the nuts. They are incredibly rich in potassium and magnesium, making them a good nerve food for those that are stressed. They are also rich in vitamin B2, vitamin B3, vitamin E, calcium, magnesium and iron.

Uses: Raw or lightly toasted almonds make great snacks. Add them to stuffings and dips, sprinkle chopped almonds over salads and dishes or grind them up and use them in baking. You can also make almond nut butter from them if you can grind them smooth enough.
Pistachio
Divine Foods Organic Nuts
Pistachio nuts are a fun nut to use in cooking because of their green colour. They are a rich source of vitamin A, vitamin B6 and iron.

Uses: Enjoy them as snacks, usually lightly roasted. Decorate dishes with a sprinkling of chopped pistachios instead of parsley. Use in baking, especially to create a green crust or topping.
Walnuts
Divine Foods Organic Nuts
Walnuts are rich in zinc, potassium and phosphorous, magnesium and unsaturated fatty acids. They go rancid very easily out of the shell and so must be kept in the fridge.

Uses: Snack on the raw nuts or use them in baking and add to cooked dishes or salads.
Brazil Nuts
Divine Foods Organic Nuts
Brazil nuts are one of the riches food sources of selenium. They are also rich in zinc, manganese and potassium.

Uses: Snack on the raw nuts or use them in baking, add to stuffing’s or grind them and add to dips.
Keep refrigerated.
Quinoa
Divine Foods
Quinoa comes from the South American Andes and is technically not a grain, but a fruit. It has superior nutritional properties, being rich in complete protein (20%), vitamin B5, calcium, magnesium, iron, manganese, zinc and potassium. Use as an alternative to rice or couscous. Add to soups and stews or create casseroles by cooking the quinoa with vegetables and stock.

To cook: Soak overnight to neutralise bitter antinutrients. Rinse and add 1:2 quinoa to water. Bring to the boil, and then immediately reduce to low heat. Allow to cook until water level is just below the quinoa level. Then switch off the heat and allow quinoa to stand and steam for 20mins.
Amaranth
Divine Foods
Amaranth is an ancient South American "grain". It is in fact not a grain, but a fruit. For this reason it that has a high protein content (15 -18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is very rich in fibre (30%). It is also incredibly rich in vitamin C, vitamin E, iron, calcium, magnesium, manganese and copper. Amaranth has a "sticky" texture and so is easily made into porridge. Alternatively it can be combined with other grains or beans to contrast their drier texture. Amaranth has a slightly sweet flavour.

To cook: Simmer 1:2 amaranth to water for about 10 to 15 minutes, remove from heat and allow to stand and steam. For porridge increase the cooking liquid to 3 cups.
Black Beans
Black Beans
Black beans are rich in folic acid, magnesium, phosphorous, molybdenum, manganese and zinc. They are rich in soluble fibre, which helps reduce cholesterol and regulates bowel movement. The black colour of the beans is a rich source of antioxidants. They can be added to soups, stews and salads. Add lots of spices to make a bean curry or purée to make a spicy bean dip.

To cook: Soak overnight in water. Add 1:2 black beans to water and bring to the boil. Allow to boil for 10mins, before reducing heat to allow the beans to simmer for 30-40mins, until tender.
Red Beans
Red Beans
Red beans are very versatile and can be used in any recipe. They are rich in vitamin B1, folic acid, iron, molybdenum, potassium and phosphorus. They are rich in soluble fibre, which helps reduce cholesterol and regulates bowel movement. Add to white and black beans to make a rainbow bean dish. Use to make curries, soups, stews, dips or add to salads.

To cook: Soak overnight in water. Add 1:2 red beans to water and bring to the boil. Allow to boil for 10mins, before reducing heat to allow the beans to simmer for 30-40mins, until tender.
White Beans
White Beans
White beans are very versatile and can be used in most recipes. They are rich in folic acid, iron, potassium, phosphorous, selenium, manganese and molybdenum. They are rich in soluble fibre which helps reduce cholesterol and regulates bowel movement. Use to make curries, soups, stews, dips or add to salads.

To cook: Soak overnight in water. Add 1:2 white beans to water and bring to the boil. Allow to boil for 10mins, before reducing heat to allow the beans to simmer for 30-40mins, until tender.
Organic Apples (Unsulphured)
Divine Foods
Dried apple has a fairly low GI and so is a good choice as a dried fruit snack to help maintain blood sugar levels. Apples are rich in pectin, a soluble fibre that helps slow down the release of sugar during digestion. This fibre also helps regulate bowel movement and binds excess cholesterol and toxins in the digestive tract, increasing their removal from the body. Dried apples contain selenium and quercitin that can help reduced the risk of certain cancers.
Organic Apricots (Unsulphured)
Divine Foods
Dried apricots are a rich source of vitamin A, vitamin E, vitamin B3 and iron. Consuming large amounts of dried apricots can have a laxative effect.

Uses: Dried apricots can be used as an ingredient to add a sweet but tangy flavour to sauces and stuffing. They can be covered with boiling water and soaked overnight to make a stewed fruit to eat over cereal or yoghurt. Alternatively they can be eaten in small amounts as a snack.
Organic Dates (No Preservative)
Organic Dates (No Preservative)
Dates have a high sugar content and so can be considered a natural sweet. For this reason they should be eaten in small amounts. Dates are rich in vitamin B3, vitamin B5 and folic acid. Dates have a high tannin content and are traditionally used to cleanse the intestine and made into a paste or decoction, dates may be administered for sore throats, colds and fever.

Uses: Because of their sweet nature, dates can be used in many dessert and baking recipes as a sweetening agent. They can also be added to tagines and combined with meats to add a contrasting sweetness to savoury dishes.
Organic Figs (Unsulphured)
Divine Foods
Figs are a rich source of flavanoids and polyphenols which are powerful antioxidants. They are also very rich in all the B vitamins, calcium, magnesium, iron, copper, manganese, potassium, selenium and zinc. Figs also have a higher fibre content than any other dried or fresh fruit.

Uses: Dried figs are wonderfully nutritious snacks or can be added to cooked dishes, salads, cheese boards and desserts.
Organic Mango (Unsulphured)
Organic Mango (Unsulphured)
Dried mango is a wonderfully chewy snack. It is rich in vit A, vitamin E, vitamin B3, vitamin B5, vitamin B6, copper and selenium. Mango contains natural enzymes that aid digestion.

Uses: Cover dried mango with boiling water and soak overnight. Add hydrated mango to desserts, sauces or as a topping to yoghurt. Snack on dried mango or add it to a trail mix with nuts and seeds.
Organic Flaxseed Golden
Divine Foods
Flax seeds are rich in unsaturated fatty acids (especially Omega 3). They are also rich in phosphorus, calcium, magnesium, iron, vitamin E and lecithin. Golden flaxseeds tend to have a slightly more nutty taste than brown flaxseeds, but nutritionally they are very similar.
If eaten whole, the seeds will pass through your digestive tract undigested and so flax seeds should be ground before eating.

Uses: Add ground flax to smoothies and porridge, or sprout flax seeds to add to salads and to sprinkle over dishes.
Whole flax seeds can be eaten to help relieve constipation. Ensure that you drink 1 big glass of water for every teaspoon of flax seeds, as they absorb water and swell up in your stomach, acting as a lubricant. Keep refrigerated.
Organic Cashews
Divine Foods Organic Nuts
Cashews are an extremely versatile nut with a creamy flavour. They are rich in vitamin A, vitamin B1, B3, B5, folic acid, iron, phosphorus, copper, magnesium and potassium. Uses: Ground cashews can be added to dressings, sauces, smoothies, cakes and deserts. Cashews nuts can be eaten raw or lightly roasted as a savoury snack or added to thai curries, meat dishes or chopped and sprinkled as a crust, topping or garnish.
Organic Peanut Butter
Divine Foods
Peanuts are not nuts, but belong to the legume family along with peas and beans. Peanut butter is a high protein spread that is rich in vitamin B3, B5, biotin and vitamin E.

Uses: Peanut butter can be used on wholegrain sandwiches or added to dressings, sauces, biscuits or fruit desserts. This product is sugar and salt free and has not been hydrogenated.
Organic Pumpkin Seeds
Divine Foods
Pumpkin seeds contain about 30% protein and are rich in omega 6 and 3 essential fatty acids. They are also very rich in zinc, potassium, phosphorus, selenium, manganese, magnesium, iron and vitamin B3. Pumpkin seeds are famous for their ability to help maintain the health of the prostate gland. They are also useful in helping to clear gut parasites and urinary tract infections.

Uses: Enjoy pumpkin seeds raw as a snack or sprinkle over salads and cooked dishes. Add them to baked items such as whole grain bread, muffins and rusks. Grind them up to add to smoothies.
Organic Sesame Seeds
Divine Foods
Sesame seeds are a great seed to cook with. They are incredibly rich in calcium - almost double the amount found in milk. They are also rich in omega 6 essential fatty acids, phosphorus, copper, manganese, selenium, zinc, folic acid, vitamin B3 and vitamin B5.

Uses: Lightly toasted sesame seeds can be sprinkled over stir-fries, salads, vegetarian dishes, fish and chicken to add a nutty flavour. However, to obtain all the nutrients from the seeds you need to grind them up as the whole seeds will pass undigested through the digestive tract. Add ground seeds to smoothies or sprinkle over dishes.
Organic Split Peas
Divine Foods

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