Quinoa, April’s pseudocereal

In the northern hemisphere, it is advised to sow in April, before high temperatures come disrupt germination of this Andean plant used to extreme climate. What is Quinoa ? Formerly a staple food of South American Indians living in the Andes mountains, quinoa is one of the most nutritious grains...
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Cassava, March’s Shrub

Its leaves are edible, but it is mostly appealing for its roots tubers, with their white and compact flesh and that can measure up to 80 cm!   Origin This perennial shrub originating from South-America comes with its root tubers, prized in Africa and the Amazon region for their high...
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Chickpea, November’s legume!

Easy to grow and nutritious, chickpea is a choice culture… at least for mediterranean people, since it doesn’t really like cold!   What is chickpea? From the legume family, chickpea is the cousin of small peas. Round in shape and beige in color, it is very fragrant and does not...
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Sorghum, Cereal of October

When the grain humidity reaches 25% comes harvest time. According to experts, the best time would be the first 10 days of October. What is Sorghum ? Sorghum is a cereal grain that originated in Africa about 5000 years ago. In India it is known as jowar and it...
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Josh,creator of Cuisine Soleil’s Kimchi, reveals his secrets

Owner-founder-executive chef of Green Tables Food, Josh was convinced by Marc Paquin to become Cuisine Soleil’s Kimchi and Kraut Extra’s manufacturer. His secret resides in a few words : quality, sustainability, flavor, health, innovation and interest. How did you meet Marc? “In September 2014, he tried to call me...
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Berry bad things

I have always been skeptical about the Goji Berry. In fact, my skepticism applies to all those “Superfoods”, supposedly coming from magical places such as the pure environment of Tibetan mountains. This is the reason why you will never encounter Goji Berries, macca or chia in Cuisine Soleil products:...
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Millet, cereal of August

When comes the end of summer, millet plants start drying, and their stems become darker. When they are sundried, the grains slip easily from their capsules : it’s harvest time! What is millet? Millet is a food grain, less demanding and hardier than its cousin, sorghum. Origin: Millet is...
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