So March is here already with its promises of springtime; lighter evenings and…….. taxes!!! But as I write this we have just had a weekend of almost a foot of snow in some places here in Chilliwack, which is pretty rare in the wintertime but in March! Anyway it was fun and as always beautiful to see. This month our recipes rely heavily on our featured flours Spelt and Kamut . Both are amazing flours to use and two of our four ‘Ancient Grain Flours’ here at Anita’s. The Spelt and Kamut grains were discovered thousands of years ago and as such have remained unaltered since then. Many people who find they have issues with our more modern day wheat varieties seem to be having lots of success with those of a more ancient strain. These flours are on special this month so it’s a perfect time to try them out.
This month we are featuring one of our most popular flours – Whole Wheat. Here at Anita’s we pride ourselves on the quality of our products and this flour is no exception. Milled from Canadian Hard Red Spring Wheat our Whole Wheat Flour’s are 100% Whole Grain and perfect for most applications. Different milling methods create the two different grinds we have available. Our Whole Wheat Stoneground Flour is milled through our stone mill and has a hearty texture with tiny flecks of umber coloured bran and germ visible in the finished product. This flour is great to use in any application where a more robust texture is required but especially good in bread baking. Our Whole Wheat Fine Grind Flour is processed through our hammer mill to create a finer texture to the finished product.
Happy New Year!!! After the festive season most people start thinking about their lifestyles and dietary choices. Though this is something we should always be mindful of, the New Year is a great place to start. This month at Anita’s our specials will help get your New Year off to a great start with our amazing Organic Whole Grains. It is very important to incorporate whole grains into your diet and there are so many fun and exciting recipes to choose from. So whether you are looking to include more plant based protein into your diet; or looking to add more soluble fibre; vitamins; minerals and essential nutrients then stop by and see us during the month of January and receive 10% off all of our Whole Grains.
It’s almost here!! Time to get the preparations started for that magical time of year again. Our test kitchen has been filled with the beautiful aromas of cinnamon and orange zest for the last few weeks. And our taste buds have been tantalized by the creations that have emerged triumphant. We hope you enjoy this month’s recipes as much as we have! We would like to thank each and every one of our customers for your continued support this year and wish you all a very Merry Christmas.
Download the December 2013 Newsletter »
This month we’re having fun with breakfast. Check out all the awesome recipes and more in this month’s newsletter!
Download the November 2013 Newsletter »
This Month’s Specials
Pancake & Waffle Mixes – choose from our 3 fabulous Pancake Mixes. Our Ancient Grain Pancake Mix is a delicious blend of Spelt and Kamut Flours, smooth, fluffy and great for any occasion. If you are looking for a little more crunch to your pancakes then our Multigrain Pancake & Waffle Mix is the one for you. Made with our Whole Wheat Flour and blended with oats; flax; whole grains & millet make them a perfect start to your day and will keep you full up until lunchtime. The newest addition to our Anita’s pancake range is our Sprouted Whole Wheat Pancake & Waffle Mix. With all the extra nutrients that sprouting brings to grains you’ll be invincible for the whole day!
With Thanksgiving little more than 2 weeks away (oh my, is it really!!!) preparations for this precious family time are being made in homes all across the country. Food glorious food is the focus on most people’s minds so less chat this month and more recipes!!!! So Happy Thanksgiving to all our lovely customers both near and far and enjoy this precious time with your loved ones. We’ll be back with the detox; post-Thanksgiving – run up to Christmas newsletter in November.
Download the October 2013 Newsletter »
Oh, how time flies when you are having fun. What a fabulous summer we have had here in B.C! Beautiful sunshine filled days and balmy evenings have made this summer one to remember. Even the skeeters were kind to us and behaved very well. But have you noticed the changes are happening already. The nights are starting to draw in; a few leaves are turning; there is definitely a sense of fall in the air and ‘back to school’ is just around the corner.
This month’s newsletter will be focused on some of the flours that don’t get to shine as much as they should. Everyone talks about Whole Wheat; Spelt and Kamut but what about some of the other beautiful whole grain flours that sometimes get overlooked.
Download the August 2013 Newsletter »
This month we feature the humble but oh so wonderful oat. This incredibly versatile, nutritious grain is a powerhouse of nutrition and flavour. Lending itself to all kinds of baking; breakfasts and even dinner it’s a winner on so many levels.
Oats are an excellent source of dietary fibre and protein as well as other valuable nutrients. The convenience and health benefits of rolled oats (Quick and Old Fashioned) make them a perfect choice as a breakfast cereal. Rolled oats are also preferred in cookies and other baked goods.
This month, we’re featuring the goodness of sprouted grains. Sprouted flour is milled from grain that has been sprouted. Grains are seeds. So, sprouting means that the grain has been changed from a seed into a living plant.
Because sprouting changes the dormant seed into a living food, its “living” nutritional qualities are now bio-available to us when we eat the sprouted grain or the flour it is ground into. Starches are broken down into simple sugars, which the body easily digests. The digestion of sprouted grain is compared to the digestion of vegetables, the easiest and most gentle food for our bodies to digest and assimilate.
Download the June 2013 Newsletter »