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Sunflower Sprouting Seeds Cert. Organic (Helianthus annuus) 1 lb: C

This is Starwest's nitrogen-flushed double wall silverfoil pack. These are viable sprouting seeds – unroasted, unsalted certified organic sunflower seeds in their original hull. Beansprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. The fresh crunch they add to your salads and sandwiches cannot be beaten.

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Sunflower Sprouting Seeds Cert. Organic (Helianthus annuus) 4 oz: C

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Salad Sprouting Seeds Blend: Cert. Cert. Organic: 1 lb: C

This is Starwest's nitrogen-flushed double wall silverfoil pack. Mung Bean, Radish, Alfalfa and Red Clover Sprouting Seeds. Beansprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. The fresh crunch they add to your salads and sandwiches cannot be beaten.

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Salad Sprouting Seeds Blend: Cert. Cert. Organic: 4 oz: C

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Peas, Sweet Green, Cert. Organic (Pisum sativum) 1 lb: C

This is Starwest's nitrogen-flushed double wall silverfoil pack.

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Peas, Sweet Green, Cert. Organic (Pisum sativum) 4 oz: C

This is Starwest's nitrogen-flushed double wall silverfoil pack.

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Sandwich Blend Sprouting Seeds: Cert. Cert. Organic: 1 lb: C

This is Starwest's nitrogen-flushed double wall silverfoil pack. Alfalfa, Radish, Red Clover and Canola Sprouting Seeds. Beansprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. The fresh crunch they add to your salads and sandwiches cannot be beaten.

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Potatoes Diced ¼'' (Solanum tuberosum) 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A convenient form of a delicious basic food.

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Onion Green Minced (Allium fistulosum) 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Scallions, of course, are a great addition to many recipes.

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Vegetable Broth Powder Reduced Sodium 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Delicious, all-natural, versatile and convenient. Corn syrup solids, tomato, dehydrated onion, dehydrated garlic, yeast extract, carrot, basil, celery seed, kelp, parsley, spinach, tumeric and bay. Delicious, nutritious and versatile!

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Sesame Seeds Hulled (Sesamum indicum) 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Sesame is one of the most delicious, nutritious and versatile of the culinary seeds. Sesame seeds are popular the world over. Throughout Eastern Asia they are most often used toasted. The Near East likes them untoasted and dried. Mexico's complex mole poblano meat sauce numbers sesame seeds among its many ingredients (including meat stock, spices, raisins, tomatoes and cocoa). Tahini paste, made from ground dried sesame seeds, is popular throughout West Asia and the Middle East. The bread spread hummus, originated in Israel and Lebanon, made from chickpeas, tahini, olive oil, lemon juice and parsley, is now a popular healthy snack the world over. Green Beans and Sesame Seeds: http://www.happycookers.com/wc.dll/recipes/divulge/B21223.html: 1-2 pounds young green beans, stemmed but with the tender green tip intact ¼ cup roasted sesame seeds 1 teaspoon red pepper flakes, or to your taste ¼ cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 cloves garlic, minced salt and pepper to your taste Plunge the beans into a large pot of rapidly boiling water and cook, uncovered, until they just become tender, about 3-5 minutes. Taste them frequently and do not overcook them. When they just lose the raw flavor, immediately pour them into a colander and rinse thoroughly in cold water to stop cooking and to retain the bright green color. When drained well, toss with remaining ingredients and serve at room temperature. Sesame Seed Cookies: http://www.cookierecipe.com/az/SesameSeedCks.asp: Makes 7 dozen 4 cups all-purpose flour 1 cup white sugar 1½ cups shortening 3/4 cup milk 1/8 teaspoon anise oil (optional) 2 ounces sesame seeds 1: Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal. 2: Add anise oil (optional) small amount for it is very strong, to ½ cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together. 3: Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about ¼-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet. 4: Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container. Goma Joyu-ae: String Beans with Soy & Sesame Seed Dressing http://www.recipesource.com/ethnic/asia/japanese/00/rec0002.html: Yield: 6 servings 1 lb String beans Salt 1 c Niban dashi 1 tb Sugar Soy sauce 2 ts Sake ¼ ts All purpose soy sauce Dressing: ½ c White s

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Wild Rice Cert. Organic (Zizania aquatica) 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. In the traditional Indian diet, wild rice was more nutritious on the whole than any other naturally available vegetable, grain or fruit source. Even the cultivated cereals introduced to North America (oats, barley, what or rye) rank below wild rice in overall nutritional food value. The grain is rich in carbohydrates, converts easily to energy in the body, is low in fat and contains proteins essential to growth. It's easily digested, rich in thiamin, riboflavin and Vitamin B. http://minneapolis.about.com/library/weekly/aabybwildrice.htm: Wild rice isn't a rice at all, but a cereal grain, for which reason the French explorers called it Folles Avoines (wild oats). Its technical name is Zizania Aquatica because it is a grain found growing in lakes. The Ojibwe and Chippewa have been harvesting it from canoes for centuries. One cup of raw wild rice will puff up to 3-4 cups cooked. You can freeze leftover rice. Although it isn't a rice, it should be cooked like one -- you can substitute chicken broth for water -- or you can do what the lumberjacks did and eat it like oatmeal, heavily sweetened, for breakfast. The strong taste can be reduced by changing the water while cooking. The basic process is to add 1 cup of rinsed raw wild rice to 3 cups of boiling water in a heavy saucepan. Simmer covered for 35 to 50 minutes. Soup recipe ingredients include heavy cream, butter, chicken stock, sauteed celery, onion, and carrots. Nutritional Value according to the U.S. Dept. of Agriculture: 3 1/2 oz. of wild rice has: 14.10 grams Protein, 339.0 Milligrams Phosphorus, .79 Grams Fat, 4.20 Milligrams Iron, .45 Milligrams Thiamine, .63 Milligrams Riboflavin, 75.00 Grams Carbohydrates, 7.00 Milligrams Sodium, 6.20 Milligrams Niacin, 19.00 Milligrams of Calcium and 220.00 Milligrams of Potassium. Wild Rice Stuffing: 1 C. minced onion 1 T. shortening 2 qts. small bread cubes 4 cups cooked wild rice 1 can chicken broth 1 C. diced celery 1 t. salt 1 t. pepper ½ C. melted butter 1 t. poultry seasoning Cook onion in shortening until softened, but not brown. Combine bread, wild rice and broth. Add celery, onion and seasoning. Pour melted butter over surface stirring lightly. Add more seasoning as desired. Makes enough stuffing for a 14-16 lb. bird.

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FiProFLAX Organic Flaxseed 15 oz: K

Fiber, Protein and Flax Oil All-In-One FiProFLAX is a 15 oz. vacuum-sealed foil pouch of Certified Organic cold-milled flax seeds. In other words, it is a whole food that provides Flax Oil, fiber, protein, carbohydrates and lignans. FiProFLAX tastes great, is easy to digest and convenient. The fiber found in flax is both soluble and insoluble. Insoluble fiber is helpful in maintaining regularity and soluble fiber is helpful in reducing cholesterol levels.* Eat FiProFlax alone or sprinkle it on cereal, salads, snacks and other foods. Add FiProFlax to your favorite foods for extra nutrition. Easy to digest, FiProFlax is great mixed in with cereal, yogurt or cottage cheese. Sprinkle over salads, vegetables, pasta or potatoes. Kids love it with peanut butter and jelly sandwiches or dipped with bananas. FiProFlax resealable, reusable pouch is immediately vacuum-packed to remove air and exclude light. This process ensures optimum freshness.

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Annatto Seed Whole (Bixa orellana ) 1 lb: K

This is Frontier's nitrogen-flushed double-wall silverfoil pack. Some Frontier packs are double-walled wax-lined paper. Annatto seeds are covered with a reddish aril which is the source of an orange-yellow dye. Throughout the Amazonian rainforest, the indigenous tribes have used annatto seeds as a body paint and as a fabric dye. Although the seed paste or seed oil are primarily used today, the rainforest tribes use the entire plant for medicine as well as craft. The ancient Mayans used Annatto as a principal coloring agent in foods, body paints and for arts, crafts and murals. The original Aztec drinking chocolate contained Annatto, the high fat content of which would have thickend the drink, as well as colored it. Traditionally, the crushed seeds are soaked in water and then the water evaporated to make a brightly colored paste. This tasteless paste is then added to soups, cheeses and other foods to give it a bright yellow or orange color. The Spanish introduced annatto to the Philippines. Filipino cooks usually fry them gently in a little oil so that the oil takes on a bright red color. This oil is then used to cook paella and other rice dishes. Vietnamese batters and curries are often prepared with annatto oil to achieve a more attractive color. Vietnamese varieties of Beijing duck use annatto oil to color the bird's skin. In China, annatto seeds are occasionally contained in seasonings or marinades for grilled or fried meats, resulting in a bright orange meat surface.

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Mung Bean: Whole Green for Sprouting Cert. Organic (Phaseolus aureus; Sabut moong) 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Mung bean sprouts are the distinctive plump silver sprouts with two yellowish 'horns' at one end and a scraggly tail. In most instances, when a recipe calls for bean sprouts, they are talking about mung bean sprouts, from these, whole green mung beans. For both nutrition and safety, sprouts need to be fresh. They will not keep long - about 4 days in the refrigerator, maximum. Fresh bean sprouts are extremely nutritious. Both the texture and taste of mung bean sprouts - crunchy with a delicate hint of sweetness - enhances a number of popular Chinese dishes, from Egg Rolls to stir-fries and salads. In The Oxford Companion to Food, Alan Davidson notes that stir-frying bean sprouts releases a protein that isn't available when they are eaten raw. However, to maintain their crisp texture, they shouldn't be stir-fried for longer than about thirty seconds. Marinated Mung Bean Sprouts: http://www.recipesource.com/fgv/beans-grains/mung-bean-sprouts1.html: Yield: 10 servings 2 lb Mung bean sprouts 1 ts Crushed garlic 2 c Boiling salted water 2 tb Toasted sesame seeds 2 lg Green onions, tops only 2 tb Sesame seed oil 1 ts Salt Pinch or cut the root end from mung bean sprouts; wash sprouts well. Drop sprouts into boiling water, cover, turn off heat and let sit for 2 or 3 minutes (sprouts should remain crunchy). Drain, but do not rinse. In a medium-size bowl, combine sprouts with green onion tops, salt, garlic, sesame seeds, sesame oil; mix well to blend. Makes 10 side-dish servings. Chinese Egg Roll Recipe: http://chinesefood.about.com/library/blrecipe305.htm: Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.) Ingredients 1 package egg roll wrappers (4½ inch by 5½ inch) Filling 1 pound fresh pork (or barbecued pork) 1 medium onion (sliced) 2 stalks celery, cut diagonally ½ pound fresh mushrooms, sliced 6 water chestnuts (fresh if possible), sliced ½ pound suey choy, sliced thinly, 1 inch lengthwise 2 green onions, diced 1 pound fresh bean sprouts Pork Seasonings 1 teaspoon soy sauce 1 teaspoon oyster sauce salt and pepper to taste a bit (less than 1 teaspoon) cornstarch Gravy Mixture 4 tablespoons water 1 tablespoon cornstarch ½ teaspoon soy sauce 2 teaspoons oyster sauce salt, pepper, accent (if desired) to taste 2 tablespoons cornstarch mixed with 2 teaspoons cold water* Oil for stir-frying 2 to 4 cups oil for deep-frying Directions Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat wok and add oil. When oil

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