Popping Corn - Stock & Prep - 1.5kg

Whether you’re a busy parent mastering the art of the Sunday meal prep, a small bakery owner sourcing the finest seeds, or a restaurateur looking for consistent quality without the "boutique" price tag, the search for affordable, quality whole foods is over. We are delighted to announce the launch of our two exclusive new ranges: Stock & Prep and Stock & Bite. Designed to bridge the gap between pricey supermarket small-batch health foods and unmanageable industrial sacks, these ranges offer convenient small-bulk packaging that delivers brilliant value and top-tier ingredients. Stock & Prep: The Essential Foundation for Every Cook The secret to a stress-free kitchen is a well-stocked larder. Our Stock & Prep range is specifically curated for those who cook from scratch—from family kitchens to professional catering environments. Why Choose Stock & Prep? Optimised for Meal Prep: Our packaging is designed for easy storage and usage, making it the perfect partner for your weekly batch-cooking. Professional Grade for Bakeries & Restaurants: We provide the consistency and high-grade quality that professional chefs demand, at a price point that keeps your margins healthy. Smart Small-Bulk Sizes: No need to buy a 25kg sack to save money. Our "small-bulk" bags offer the best price-per-gram while still fitting comfortably in a standard kitchen cupboard or pantry. The secret to a stress-free kitchen is a well-stocked pantry. Our Stock & Prep range is specifically curated for those who cook from scratch. We’ve focused on the "building block" ingredients that families and catering businesses use every single day. The Range Includes: Hearty grains (Quinoa, Rice, Oats), organic pulses and lentils, and versatile seeds like chia seeds, pumpkin seeds and flaxseed. Stock & Bite: Nutritious Snacking, Sorted Snacking shouldn't mean compromising on nutrition or your budget. Stock & Bite is our answer to the demand for clean, energy-dense fuel for families on the go and businesses looking to offer healthier options to their customers. Perfect For: Family Meal Prep & Snacking: Easily portion out nuts and dried fruits into reusable containers for school or the office. Catering & Cafés: Ideal for creating high-margin snack pots, topping porridge bowls, or serving alongside a flat white. Natural Fuel: High-protein raw nuts and nutrient-dense dried fruits to keep your energy levels steady throughout the day. The Range Includes: Raw and roasted nuts, antioxidant-rich dried fruits, gourmet trail mixes, and natural snacking seeds. Great Value Meets High Quality At Whole Food Earth, we believe that healthy eating and professional-grade ingredients shouldn't be a luxury. By sourcing directly and utilising our new small-bulk strategy, we’ve stripped away the "fancy packaging tax" often found in high-street health shops. Our mission with Stock & Prep and Stock & Bite is simple: to provide the ingredients you need to cook, bake, and snack, in quantities that make sense for your lifestyle and your business. The Range Includes: Raw and roasted nuts, antioxidant-rich dried berries, gourmet trail mixes, and natural snack bites.

Ever walk down the supermarket pasta and rice aisle and feel like you've seen it all? White rice, refined pasta, maybe some couscous. It's predictable, comfortable, and... a little bit dull. But if you could step back in time, even just a century or two, you’d find a world of vibrant textures and flavours that would make today’s cereal aisle look like a desert. Welcome to the lost art of real grains. Before the industrial revolution changed our recipes, people across the globe didn't just survive on grains; they thrived on them. From the nutty barley in European stews to the fluffy millet of ancient Africa and the robust rye of Nordic lands, grains were the cornerstone of human civilisation. But somewhere along the way, we forgot about them. We traded nutrient-dense, flavourful seeds for the convenience of "fast" carbs. Let's talk about why that happened, why it’s time to remember them as pantry staples, and how you can bring these ancient heroes back to your table. How Our Ancestors Ate Grains (And Why It Worked) For thousands of years, grains were far more than just a side dish. They were a celebration of the earth's resilience. People understood that to unlock the power of a seed, you had to treat it with respect. In the past, cooking grains was an art form. Grains were almost always: Soaked: This wasn't just to make them cook faster. Soaking helps break down phytic acid, an "anti-nutrient" that can block the absorption of minerals. Our ancestors didn't have a microscope, but they knew soaked grains digested better. Sprouted or Fermented: Take sourdough bread. In its traditional form, it's not just flour and water. It’s a slow fermentation process that makes the gluten easier to tolerate and the nutrients more available. Sourdough was the standard, not a luxury artisanal bread. Eaten Whole: The whole point was the whole grain. Our ancestors ate the bran, the germ, and the endosperm. They got all the fibre, vitamins, minerals, and healthy fats that nature packed into that tiny parcel. They ate locally and seasonally, which meant variety was normally 'on the menu'. This diverse grain intake supported good digestive health, steady energy levels, and a resilience that is rare in today's world of processed foods. The Great Grain Robbery: The Processed Food Era Then came the roller mill and the dawn of industrial agriculture. The goal shifted from maximum nutrition to maximum shelf-life and production speed. This led to two major changes that robbed us of our grain heritage: Refining: The "white flour and bread" revolution arrived. We learned how to strip away the outer bran and inner germ of grains like wheat and rice. This left only the starchy endosperm. Sure, it lasted longer on the shelf and cooked quickly, but we’d essentially removed over 80% of the food’s nutritional value. What was left was little more than a motor for blood sugar spikes. Monoculture: To feed an industrial system, farmers were encouraged to grow just one or two varieties of high-yield wheat or corn. The thousands of unique, resilient, and distinct types of grains—like spelt, einkorn, millet, and sorghum—were simply forgotten or deemed too "difficult" to process in large-scale factories. Today, we suffer the results. The "comfort" of processed grains has been linked to a rise in chronic inflammation, type 2 diabetes, and digestive issues. Our bodies are starving for the nutrients that were stripped away in the name of "convenience." The Incredible Benefits of Ancient Grains When you welcome true whole grains back to your kitchen, you’re not just trying a new recipe; you’re embarking on a health transformation. Why are real grains so nutritious? Fibre Powerhouse: Whole grains are packed with soluble and insoluble fibre. It feeds your gut microbiome (the good bacteria), stabilises your blood sugar, and keeps you feeling full and satisfied, far longer than any processed carb. Mineral Rich: Grains are natural sources of magnesium, iron, zinc, and selenium—minerals crucial for everything from energy production to immune function. Real grains give you these minerals in their natural, bioavailable way. B Vitamin Boost: The germ of the grain is loaded with B vitamins (thiamine, niacin, B6), essential for converting your food into actual energy. If you always feel tired after a "healthy" pasta dinner, it might be because the vitamins needed to process it were left on the factory floor. Affordable Nutrition: This is the best part! Grains are one of the most cost-effective ways to feed your family. A bulk bag of organic buckwheat, quinoa, or brown rice delivers more nutrition than almost any other food group. You don't need fancy supplements when you have real grains in the pantry. How to cook Grains: Keeping it Simple and Gentle The idea of cooking something like spelt or millet can feel intimidating, but the principles are simple. The key is to be gentle and patient. The Golden Rules of Whole Grain Cooking: Soak (or Rinse) First: For most hard grains (like spelt, kamut, or brown rice), soaking for a few hours (or even overnight) in warm water is the secret to a perfect texture. If you’re short on time, at least give them a thorough rinse to remove any dust. Use the 2:1 Rule (But Be Flexible): The classic ratio is 2 parts liquid to 1 part grain. This works for quinoa and millet. For other grains, you may need 3:1 (like brown rice) or even 4:1 (for some ancient wheats). Check the package or our guides on the Whole Food Earth product pages! Simmer, Don’t Boil: High heat toughens grains. Bring your liquid to a boil, then immediately turn it down to the lowest simmer. Cover the pot. Let it Rest: Once the water is absorbed, turn off the heat, but keep the lid on. Let the grains "steam" and relax for 5-10 minutes. This ensures a fluffy, tender finish, not a sticky one. Rediscover Real Food At Whole Food Earth, we believe in the power of the pantry to heal and nourish. We invite you to explore our collection of Organic Grains here. Don't start with a complete larder overhaul. Just pick one new grain this week. Maybe it’s Organic Quinoa for a salad, or some Organic Spelt Flakes for your morning porridge. Taste the nuttiness, feel the satiety, and experience the energy of a food that has supported humanity for centuries. Modern Life, Ancient Grains: How to Incorporate Them Today The beauty of ancient grains is that they don’t require a total kitchen overhaul; they simply need a seat at your table. In today’s fast-paced world, the secret is "Batch Cooking." Spend an hour on a Sunday boiling a large pot of Organic Spelt or Organic Pearl Barley; these hardy grains stay perfectly firm in the fridge for up to five days. You can then toss a handful into a leafy salad for a satisfying lunch, stir them into a simmering soup to add "body" and fibre, or even use them as a nutrient-dense base for a modern "Buddha Bowl." For those who prefer a warmer start to the day, try swapping your usual instant cereal for Millet Grain or Amaranth porridge—they cook beautifully in a slow cooker overnight, providing a creamy, gluten-free breakfast that releases energy slowly, keeping those pre-lunch cravings at bay!

In a world dominated by white bread and instant pasta, there is a quiet revolution happening in British kitchens. We are looking backward to move forward. Ancient grains—the seeds and grasses that fuelled people for millennia—are making a massive comeback. At Whole Food Earth, we’ve seen a surge in interest as UK shoppers look to ditch ultra-processed options in favour of "real" food. But we often get asked the same question: "I bought the bag, but how do I cook it?" If you’ve been staring at a bag of Spelt, Freekeh, or Amaranth wondering where to start, this guide is for you. What Makes a Grain "Ancient"? Unlike modern wheat, which has been heavily cross-bred and genetically modified for industrial farming, ancient grains remain largely unchanged for thousands of years. This means they often retain a higher level of protein, fibre, and essential minerals like magnesium and zinc. Because they haven't been "engineered" for speed, they require a little more care in the kitchen—but the reward is a far superior flavour and a much happier gut. 1. Spelt: The Nutty Giant Spelt is an ancient cousin of wheat, but it’s much more robust. It has a tough outer hull that protects its nutrients, resulting in a grain that is high in fibre and incredibly satisfying. The Flavour: Deeply nutty and slightly sweet. The Texture: Chewy and firm (it holds its shape perfectly in stews). How to Cook It: Soak: For best results, soak your Organic Spelt Berries for 2–4 hours (or overnight). Ratio: 3 parts water to 1 part spelt. Time: Bring to a boil, then simmer gently for 40–50 minutes (30 minutes if soaked). Best For: Swapping out rice in a "Speltotto," adding bulk to Mediterranean salads, or as a hearty base for a Sunday roast side dish. 2. Freekeh: The Smoky Superfood Freekeh (pronounced free-ka) is actually young green durum wheat that has been parched, roasted, and rubbed. The result is a grain with a unique smoky aroma and an incredible nutritional profile—it actually has triple the fibre of brown rice! The Flavour: Earthy, smoky, and savoury. The Texture: Similar to barley but with a tighter "pop" when you bite. How to Cook It: Rinse: Give your Organic Freekeh a good rinse in cold water. Ratio: 2 parts water to 1 part freekeh. Time: Simmer with a lid on for 15–20 minutes until the water is absorbed. Best For: Pilafs, stuffing roasted peppers, or tossing with roasted carrots and a tahini dressing. 3. Amaranth: The Tiny Powerhouse An Aztec staple, Amaranth is technically a "pseudo-cereal" (like quinoa). It is gluten-free and contains lysine, an essential amino acid that is often missing from other grains, making it a "complete protein." The Flavour: Peppery and grassy. The Texture: Very tiny grains that become soft and slightly "creamy" when cooked. How to Cook It: Ratio: 2.5 parts water to 1 part amaranth. Time: Simmer for 15–20 minutes. Pro Tip: Don't rinse amaranth before cooking, as the grains are so small they will go through most sieves! Rest: Let it sit for 5 minutes after cooking to absorb the remaining steam. Best For: A protein-rich morning porridge, thickening soups, or making "Mexican Alegría" (popped amaranth treats with honey). Why Whole Food Earth Ancient Grains? When you buy ancient grains, quality is everything. In the processed food era, many "ancient" products are blended with fillers or treated with chemicals to extend shelf life. At Whole Food Earth, our grains are SALSA-certified and batch-tracked. This means we can trace your bag of Spelt back to the harvest, ensuring it hasn't been sitting in a silo for years. We provide 100% pure, organic grains that are as close to the earth as possible. Grain Soak? Ratio (Water:Grain) Cook Time Spelt Yes (Recommended) 3:1 45 mins Freekeh No 2:1 20 mins Amaranth No 2.5:1 15 mins

Whether you’re a master chef or a beginner, whole grains can initially seem intimidating when it comes to home cooking. However, in reality whole grains are surprisingly simple, and so versatile you’ll be using them, without thinking, in no time. To start with we’ll go through the most popular whole grains, how to prepare them and some basic recipe ideas. Quinoa, perfect for salads, soups and stews : Quinoa is a fluffy and light pseudo grain hailing from South America that makes for a perfect gluten free alternative to couscous or a healthier alternative to rice. Quinoa is prepared in a fairly similar way to rice, if anything it is even easier, as you don’t necessarily need to worry too much about adding water or salt. Much like rice, the ratio of quinoa to water you choose to use will affect its texture, so you can tailor it for whatever a particular dish requires. If you choose to add more water, your quinoa will have an almost mushy texture, and if you choose to add less water you’ll have a drier final result. How to prepare quinoa: 1. Combine one cup of quinoa with one cup of water (this will provide the fluffiest final result) in a pan or rice cooker. 2. Bring the water to a boil, then cover and simmer for 15-20 minutes. 3. Turn off the heat and let the quinoa rest for 10 minutes. 4. Once the quinoa looks translucent, fluff it with a fork and serve! Quinoa can be quite bland on its own, as it only has a subtle nutty flavour so it is always best to serve it either with a flavourful dish, or use a strong dressing to really make the most of it. We recommend this delicious pistachio and quinoa salad as a starting point. Oats, great for baking into sweet treats or making the perfect healthy breakfast: Oats are one of the most versatile whole grains you can have in your pantry, but they are actually also one of the simplest to cook with. Porridge is perhaps one of the most typical uses of oats, and there are countless recipes for great healthy versions of it (we recommend this one) but there are a few things to avoid when making porridge. Pitfalls to avoid when making porridge: ● Use the correct water to milk ratio - you can easily make your porridge thicker or thinner by adding more or less milk, but it is important to balance the two to avoid making either a soupy mess or a chunky disaster. ● Keep the porridge on a medium heat - avoid going any higher otherwise you’ll run the risk of burning the oats and ruining your pan! ● Make sure to spice it up - adding spices like cinnamon and nutmeg is an amazing way to make your breakfast more flavourful without ruining its health benefits and avoiding making a bland final result. Overnight oats are another delicious and healthy way to start the day, and although they need more time to prepare they are just as simple, we recommend adding berries and almonds for an even better final result. As mentioned above, oats are also a great ingredient in baking, and they can really help to add both texture and flavour to pretty much any baked dish, so don’t be afraid to experiment! For a sweet (but healthy) treat we recommend these buckwheat flour banana muffins with oats. Brown vs wild rice - superstar carbohydrates: Brown rice and wild rice are both incredibly healthy carbohydrates, despite their names they are actually very different, in flavour, texture and preparation. Wild rice is typically longer and skinnier than brown rice, and most importantly, much chewier. This makes wild rice more appropriate for dishes where you really want to bulk out the texture while also keeping it healthy. Brown rice on the other hand is a lot lighter by comparison, so it is less likely to dominate the meal and won’t alter the texture too drastically. How to prepare wild rice As wild rice is technically a grass rather than a rice it requires a significantly longer cooking time, so it's best to keep this in mind when cooking with it. 1. Rinse the wild rice thoroughly to remove any excess starch and avoid a sludgy final result. 2. Using a ratio of around 3.5 cups of boiling water to every 1 cup of wild rice combine the two in a pan. 3. Bring the rice back down to a simmer for around 50 minutes or until all of the grains have popped 4. Take the rice off of the heat and leave to rest for 5-10 minutes 5. Fork through the grains with a knob of butter and serve! While wild rice does have a stronger flavour and more dominant texture than brown rice it is still best to serve it with something flavourful. How to prepare brown rice: Brown rice is a lot more simple, but the cooking times do vary based on the length of grain, so it’s always best to check the packet if you’re unsure. 1. Rinse the rice thoroughly to remove any excess starch (as you would with wild rice). 2. Using a ratio of 2:1 water to rice, combine the two with a pinch of salt in a large pan (although this ratio can be tailored to the specific dish you’re making). 3. Bring the rice to a boil, then reduce to a simmer for thirty minutes or until all of the water is absorbed. 4. Remove the pan from the heat and leave the rice to stand for ten minutes. 5. Fluff the rice with a fork and serve! Why not get started cooking whole grains now: Hopefully by following these tips and suggestions the prospect of incorporating whole grains into your home cooking seems less daunting. By cooking and eating healthily you’re bound to notice the difference in no time, and soon you’ll be reaching for whole grains without a second thought. If you’re ever stumped you can always check our recipe page for even more advice!

Oats are a classic staple of most childhood mornings as a traditional breakfast food, but did you know that they are actually an incredibly healthy wholefood. Oats are among the healthiest foods you can eat, high in fibre, protein and a wealth of vitamins and minerals they really are hard to beat. What are the types of oats? Whole or jumbo oats, which are the least broken down, and therefore take longer to cook. Rolled oats, which have been roasted, steamed and flattened to remove the outer shell. Oatmeal, which has similarly been roasted, steamed and flattened, but is ideal for making porridge. Broadly speaking these oats all have similar nutritional contents, although roasting and steaming oats can very slightly reduce this. Due to their similarities, it is often best to pick oats based around what you will use them for (while also taking the health benefits into consideration). Do oats improve digestion? Oats are also packed full of insoluble and soluble fibre (both of which are very healthy) Insoluble fibre is great for aiding digestion, while soluble fibre helps to lower cholesterol and improve heart health. As well as the obvious digestive benefits, the high fibre content in oats has been shown to help establish healthy gut bacteria, and generally maintain a healthy gut microbiome. Why oats are the perfect breakfast? One of the reasons oats are primarily used as a breakfast food is because of their low glycemic index and slow releasing energy. The glycemic index refers to the speed at which carbohydrates raise glucose levels in the blood, the lower the score the slower the release of energy. The slow release of energy means that oats really can keep you powered from breakfast until lunch, without crashing in the late morning.Not only will oats keep your energy levels high, they will also make you feel fuller due to their beta glucan content. Beta glucan is a specific type of hard to find soluble fibre, which increases the water absorption in your body, this creates a feeling of fullness and helps to stop overeating, which when combined with the long lasting energy of oats makes them a really useful weight management tool. The incredible nutritional benefits of oats Oats also contain vitamins B1, B2 and inositol. Vitamin B1 (also known as thiamin) provides a boost to the nervous system, while also helping to facilitate the slow releasing energy mentioned above. Vitamin B2 (also known as riboflavin) is great for helping to maintain healthy skin and hair, while also helping to provide a strong nervous system. Inositol is unique, in that it is technically a sugar rather than a vitamin, but it helps the body to process insulin. Oats are a unique superfood, as they are not only a naturally gluten free and vegan source of protein, but they are also incredibly affordable. The amount of protein in oats is often understated in favour of its fibre contents, however dry oats actually contain around 26 grams of protein per cup! Why everyone should keep oats in their pantry? The overwhelming health benefits of oats combined with how simple they are to cook with, make them an ideal part of any balanced diet particularly for those who are struggling with their protein or fibre intake. As well as the obvious use of oats as a breakfast food, oats are also an incredibly useful ingredient for any aspiring baker adding texture, flavour and a litany of health benefits to pretty much any dish you can think of.

Dietary Fibre is an essential component of your diet. It helps keep your digestive system healthy, increases the good bacteria in your gut, and can even reduce the risk of certain diseases. The recommended daily fibre intake for adults is approximately 25 grams for women, and 38 grams for men, per day. For a more in depth look at the reasons you need to be getting enough fibre in your diet, why not take a gander at our previous article Why is Fibre Important? To make life easier, and make sure you’re hitting your RDA for fibre, we’ve compiled a handy list of some high fibre foods. They’re not just great sources of fibre, but also healthy, tasty, and satisfying – so without further ado, let’s get on with the list! Nuts First up on the list, is the small but mighty nut! Not only are nuts nutritional powerhouses, they’re an excellent supply of fibre too. Pine nuts, pistachios, hazelnuts, and pecans are all great choices when it comes to upping your daily fibre. However, almonds are the clear winner when it comes to the highest fibre content. Fibre content: Almonds – Approx. 13.3 grams per 100 grams Popcorn If you’re looking to increase your fibre intake, then popcorn just might be one of the best snacks you can choose to munch on. Plain, air-popped popcorn is extremely high in fibre, calorie for calorie. Just remember, if you add a lot of sugar, or fat, such as oil, to your popcorn, the fibre-to-calorie ratio will be considerably lower. Fibre content: Approx. 14 grams per 100 grams Chia Seeds If you haven’t heard about chia seeds yet – let us introduce you! Chia seeds are tiny black seeds that are becoming increasingly popular and may just be one of the best fibre sources on the planet. They are often referred to as a superfood due to their exceptionally high nutritional value, containing high amounts of magnesium, phosphorus, and calcium. Head over to our recipe page to find a wide range of Chia seed recipes from Blueberry Jam to Banana Muffins – delicious! Fibre content: Approx. 34.4 grams per 100 grams Beans Not only are beans a great source of plant protein, making them a great meat alternative, they are also an excellent way to get more fibre in your diet. Black beans, pinto beans, mung beans and aduki beans are all great choices for upping your fibre intake. However, haricot beans take the crown as the highest fibre bean in town. Fibre content: Haricot Beans - Approx. 8 grams per 100 grams Apples You’ve probably heard the saying ‘An apple a day, keeps the doctor away’. Turns out, there could be a lot of truth to that. Many fruits are filled with fibre, but apples, especially with the skin on, are the perfect pick for increasing your fibre intake. Plus, they count as one of your five a day! Fibre content: Approx. 2.4 grams per 100 grams, or 4.4 grams in a medium-sized apple. Lentils Looking for a cheap, simple, and nutritious food source? Well, look no further than lentils! Along with being high in fibre, they’re also as high in protein and loaded with many important nutrients. Lentils are an easy addition to your diet, add them to soups, stews, curries, salads and even desserts! Fibre content: 13.1 grams per cup of cooked lentils, or 7.3 grams per 100 grams Sweet Potatoes Are you a sweet potato lover? If so, we have good news for you! Sweet potatoes are bountiful in vitamins, minerals, antioxidants, and of course, fibre. Not to mention, they provide a wide range of health benefits and are a simple, and delicious, addition to your diet. Fibre content: Approx. 2.5 grams per 100 grams or 3.8 grams for a medium-sized boiled sweet Chickpeas Another type of legume that’s loaded with not just healthy fibre, but also vitamins, minerals, and plant protein is chickpeas. Easily included in your diet, they can be used in many different recipes. Chickpeas are also the main ingredient of hummus, which is a simple spread you can make yourself. Fibre content: 12.5 grams per cup of cooked chickpeas, or 7.6 per 100 grams Berries Berries get a lot of attention for their antioxidants, but they’re filled with healthy fibre too. Raspberries are a particularly rich source, but blackberries, strawberries, and blueberries are also a great choice for increasing your fibre intake. Another one of the biggest benefits of eating berries is that they’re also naturally low in calories. Sounds like a win-win to us! Fibre content: Raspberries - Approx. 7 grams per 100 grams Quinoa Quinoa is a pseudo-cereal that is an excellent source of plant protein, along with being high in fibre. It has many other health benefits and is packed full of other nutrients including, zinc, iron, magnesium, potassium, and antioxidants. Fibre content: Approx. 3 grams per 100 grams