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TruRoots-Monthly AUG 2016-recipe

Coconut Curry Lentil Stew – get the recipe from

We’ve extolled the virtues of sprouted grain before: when already-nutritious whole grains and pulses are sprouted, rather like germinating seeds, their nutritional value cranks up another notch, along with the flavour!

TruRoots is a relatively new enterprise, founded on the theory that we should not only understand what’s in our food, but where it comes from as well. Armed with this knowledge, we can make sounder choices about our nutrition.

We’re featuring TruRoots Organic Sprouted Beans, Lentils, Quinoa and Quinoa-Rice Blend.

TruRoots-Monthly AUG 2016-quinoa ancient grain blend


Sprouted Quinoa & Ancient Grain Medley – Newer ancient grains take on a contemporary flavor when sprouted white quinoa, millet, sprouted red quinoa and buckwheat are brought into the mix. Add this medley to banana nut breakfast cereal to see how delicious this combination can be – morning, noon or night.


TruRoots-Monthly AUG 2016-rice quinoa blend

Sprouted Rice & Quinoa Medley – An inviting assortment of sprouted brown rice, sprouted red rice and white quinoa is right at home alongside scarified wild rice. Together, they’re ideal for breathing new life into a favorite dressing or bringing added flavor to a pita pocket.


TruRoots-Monthly AUG 2016-Bean Lentil Medley

Sprouted Bean & Lentil Medley – Sprouted mung beans, sprouted green lentils and sprouted adzuki beans bring eclectic flavor to multiple meals. Try this combination with rice, barley and other side dishes or consider wrapping it in a tortilla with salsa and avocado.