Variety cereal cuisine
Good Crop wants to help eat healthier, more sustainably and with more flavor, and does so with kitchen-ready grains for bowls and more. Steffi tried it out at the Munich Food Lab and we are now convinced that cereals should be used much more often in the kitchen
Already when opening the package from Good Crop, the anticipation rises. Because then suddenly a variety of well-portioned original cereal packets lies in front of you. I especially like the fact that the variety of products makes quick and healthy cooking accessible to you. A high quality product from sustainable production with transparent origin by linking the organic farmers.
Good Crop can be prepared either directly cold in a salad, in a cereal, or as a hot full meal or side dish. Without long soaking and cooking times, you can get started and thus eat wholesome and uncomplicated. Also, the crunchy texture makes you eat more consciously and enjoy chewing your meals properly instead of gulping. The variety of 12 original cereals gives you variety and fine combinations in everyday life.
My choice fell on a lupine and red grain combo, which I tossed with lots of crunchy veggies, herbs, a miso mustard dressing, and a few dashes of sesame pine pesto.
Pita bread with salad of lupine and red grain
Pita
- 1/2 red onion, diced
- 3 mushrooms, finely chopped
- 1 pinch allspice D’Espelette
- 300 g spelt flour
- approx 120 g warm water
- 6 g yeast
- 5 g salt
- 30 g yogurt Greek
- 7 g olive oil
Pita bread
Saute the chopped onions for 3 minutes. Then add the mushrooms and toss in the pan for 2 minutes. Season with a pinch of Piment D’Espelette. Allow to cool.
Knead the flour, water, yeast, salt, yogurt and olive oil for 10 minutes with the dough hook until a uniform dough. Then work the onion-mushroom mixture into the dough. Cover and let rest for half an hour. Divide into 4 parts, roll out thinly and bake each with a little canola oil in a coated pan until golden brown on both sides. As soon as the pancake blisters, it can be turned over.
Dressing
- 40 Mayonnaise
- 20 g Miso paste light
- ½ BIO lemon, juice & zest
- 20 g tamari
- 40 g coarse farmer mustard
- 5 g salt
- ¼ tsp allspice D`Espelette
Mix all ingredients together using a whisk to make an even dressing.
Salad
- 1 package Good Crop Lupines
- 1 package Good Crop red grain
- 1 stick of celery, finely sliced
- ½ cucumber, diced
- 1/2 red onion, diced
- 8 raspberries
- 1 bunch dill,coarsely chopped incl. Stem
- 1 bunch cilantro, coarsely chopped incl. Stem
- 1 hot pepper red, thin strips
- 1 hot pepper green, thin strips
Mix all ingredients in a bowl and then fold in the dressing.
Pesto
- 3 tablespoons pine nuts, roasted
- 3 tablespoons sesame seeds, roasted
- 1 herbs basil
- 50 g baby spinach
- 10 g yeast flakes
- 50 g olive oil
- ½ BIO lemon, juice & zest
- 1 tsp date sweetener
- 5 g salt
- 1 pinch freshly ground pepper
Place all ingredients in a blender and blend briefly on high speed. If any is left over, store in an opaque jar to preserve the green color.
CONCLUSION: Very very tasty, digestible and satisfying. Good Crop’s Primal Grain will definitely take a permanent place in my pantry and is recommended by me with a clear conscience. Directly on the website, you even have the choice to vote for or against a deposit system, which would make the packaging type even more environmentally friendly.
Read more about Good Crop in the interview with founder Moritz Wiest.
