The Eight Bar

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Think!, Bar High Protein Chunky Peanut Butter Box 10 Count, 2.1 Ounce

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These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some ?)

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Becomes sticky when cooked. Mix with corn, scallions and cooked pinto beans for a South-of-the-Border side dish. 1 cup to 3 cups Simmer 25-30 minutes. Do not salt until thoroughly cooked

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Almost every recipe that’s chocolate based uses cocoa powder, from chocolate cake to brownies to fudge. Cocoa powder can be used in savory recipes, too, especially as a rub on hearty red meats. Try it in

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Lightly milled to retain all of the germ and at least 2/3 of the bran for a tender, slightly chewy texture and a mild flavor. Use in grain salads, soups, stews and chilis. Try barley as a stuffing for peppers, tomatoes or poultry. 1 cup to 3-1/2 cups Simmer 60 minutes

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Skip main navigation We know, we know. Cooking dried beans takes more time than opening a can, but you'll be richly rewarded with superior flavor and texture. They're a superb value too! Here's how

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Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads

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On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern us states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than .)

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Bring water (and salt, if using) to a boil, add grains and return to a boil. Stir, reduce heat so the water just simmers, cover the pot tightly, and simmer. Resist the urge to lift the cover — releasing steam will slow the cooking process

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Bulgur is cracked wheat that has been partially cooked. Most often used to make tabbouleh, a Middle Eastern salad featuring parsley, mint, garlic and lemon. 1 cup to 2-1/2 cups Simmer 20 minutes, fluff, let sit covered for 10 minutes. Or pour boiling water over bulgur, cover and let sit for 1 hour

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Don’t sub white chocolate in for regular chocolate. Find recipes that specifically call for it — and make sure you’ve got the real stuff, not candy melts or coatings. Try it studded in blondies. Try it in

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These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish

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Cocoa powder results from the leftover part of the cacao fat after it has been removed from ground cacao nibs, which are then pressed into a cake and pulverized

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Wheat berries cracked into small pieces. Use in casseroles, salad or as a stuffing. 1 cup to 2 cups Simmer 30 minutes; let stand covered 5 minutes

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Clif Bar, White Chocolate Macadamia Nut Flavor - Made with Organic Oats - Energy Bars - - Protein Bars

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First things first; pronounce these beans "flah-joh-lay." This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too

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This prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes — think hummus and falafel — has a mild but hearty flavor. Garbanzos are a good foil for strong spices like curry powder, cumin and cayenne pepper, so add them to salads, soups and pasta dishes. (Having a party? Serve this and you'll be a legend.)

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Mango doesn’t stop at smoothies and salads — it’s also great for baking into cakes and breads. Try upside down cake, which is literally baked “upside down” in a pan to create a caramelized, irresistible top

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Think of these guys as big teddy bears; they're the largest commonly available white bean, but they're all soft and mild on the inside. Great Northerns make for delicious baked beans or add them to soups and stews with longer cooking times

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Ooh LA la! These lentils hold their shape well and have deep, rich flavor. They're an excellent addition to salads, spicy Indian dal or simple lentils and rice

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Give peas a chance! Split peas shine in soups where they're cooked until creamy to bring out their full, sweet flavor. Serve them with a dollop of minted yogurt for an Indian touch

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Ground yellow corn that cooks to a pudding-like consistency similar to polenta. The coarser the grind, the longer the cooking time. 1 cup to 4 cups Bring water to a boil (salt optional). Reduce heat slightly and slowly whisk in grits. Cook covered 15-20 minutes. Remove from heat and let stand 5 minutes

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Season: Year-round Add to the ultimate cheese board

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Kasha is whole-roasted buckwheat groats. Because buckwheat is not part of the wheat family, it can be eaten by many on a wheat-free diet. Cook with noodles, use as a stuffing for cabbage, or use in casseroles. 1 cup to 2 cups Simmer 20 minutes

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These large, red beans are popular in chili, salads, soups and baked beans. Make sure to cook them until completely tender and cooked through to eliminate the gastric distress-causing toxin Phytohaemagglutinin (Kidney Bean Lectin) that's present in raw and undercooked kidney beans

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Here’s the deal: Unlike full-size kiwis, these babies have edible skin without the fuzz. They’re similar in size to grapes with a bright and zesty fruit flavor. Kiwi berries go well in both smoothies and cocktails — or slice in half crosswise to add a bright pop of color to cheese boards or salads

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Our favorite thing about kumquats is that their sweet skin is edible. Go on, dig right in! The flesh itself is a bit tart, so we recommend eating them whole for a perfect balance of flavor. How fun is that? They also add a bright pop to savory entrées when sliced

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Thankfully, succulent lima beans are shedding their bad rap as the food to force-feed kids. Add them to minestrone and other soups or combine them with corn and green beans for succotash. Who knows? You might even forgive your parents

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At Italian fairs and Spanish beer halls these beans are a popular snack. Technically a member of the pea family, these flat, coin-shaped, dull yellow seeds are second only to soybeans in plant protein content. Use caution when cooking! Lupini beans need a special extensive soaking and brining preparation to ensure removal of potentially harmful bitter alkaloids that occur naturally in the beans

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Upgrade your mezze with bright, fresh Mediterranean flavors and bites

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Mango doesn’t stop at smoothies and salads — it’s also great for baking into cakes and breads. Try upside down cake, which is literally baked “upside down” in a pan to create a caramelized, irresistible top

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For a burst of tropical flavor, add cubed mango to your favorite ceviche recipe. Need inspiration? Try our easy recipe, which uses cooked shrimp, diced mango, lime juice, red onion and jalapeño

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Mango was made for salad, whether it’s sliced and dressed with lime juice and salt or mixed with black beans, avocado and fresh cilantro. Serve as a simple, refreshing side dish for grilled chicken or fish

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Blending mango chunks into smoothies gives them a vibrant orange color and subtle sweetness. What fruits go best with mango? Bananas, citrus fruits and pineapple are always safe bets

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A mild, very digestible grain, often used by people on wheat-free diets. Use interchangeably with quinoa or rice. 1 cup to 2-1/2 cups Simmer 25-35 minutes, remove from heat, fluff and let sit uncovered for 20 minutes

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: Nearly all Japanese noodles are made from wheat or buckwheat and due to their popularity in the u.s., we think you'll recognize a few of our favorites: soba (thin noodles sometimes made with mugwort or wild mountain yam), udon (thick and chewy white noodles) and ramen. Noodles in Japan

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Rich and hearty, a great alternative to oatmeal. Also used in savory dishes like pilaf or stuffing. 1 cup to 3 cups Start in cold water and then simmer for 1 to 1-1/2 hours

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Often called old-fashioned oats, rolled oats are groats that have been steamed, rolled and cut into flakes. Great as cereal or added raw to cookies, muffins, pancakes and granola. 1 cup to 2 cups Start in cold water and then simmer for 10-15 minutes

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Mangoes are amazingly versatile, as they go with both sweet and savory foods. Some of our favorite recipes include

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Unsweetened chocolate has a chalkier consistency, so it’s at its best when melted with other ingredients like butter and cream

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Season: Almost year-round Shop tropical fruits

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Sort and rinse dried peas and lentils as you would dried beans (see above). Then simply bring 1½ cups water or stock to a boil for each cup of dried lentils or peas. Once the liquid is boiling add the lentils or peas, return to a boil, then reduce the heat and simmer, partially covered, until tender, 30 to 45 minutes. Uncooked dried peas and lentils can be added directly to soups and stews, too. Just be sure there's enough liquid in the pot (about 1½ cups of liquid for every 1 cup of lentils or peas)

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These pink-red apples are crisp with a juicy flesh and a complex sweet-tart flavor. Well-suited for a fresh fall salad

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Pronounced KEEN-wah, this ancient grain is packed with nutrition and has a light, nutty flavor that works well in soups, salads and pilafs. 1 cup to 2 cups Rinse well before cooking. Simmer 15-20 minutes

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These small, dark red beans are subtly sweet and hold their shape when cooked. They make a great choice for soups and chili and as a companion to rice

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These apples have a crunchy skin with a floral aroma. Best when uncooked and used in fresh preparations, like a smoothie or kale salad

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Don't be fooled by the name; this variety of lentil isn't really red. In fact, their soft pink color turns golden when cooked. Note that red lentils cook quickly and don't hold their shape so they're best in soups or purées or cooked until creamy with Italian seasonings. (Still not sure what to make? Try .)

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A pink-hued cacao with an almost tart flavor with hints of raspberry and lemon. Browse ruby cacao

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Nutty rye berries have a terrific chewy texture that works well in a pilaf with brown rice, onion, parsley and caraway seeds, or add cooked berries to baked goods for heartiness. 1 cup to 4 cups Soak overnight. Simmer 1 hour

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Rye berries that are steamed and rolled. Great mixed with rolled oats for a warming winter cereal. A hearty addition to breads and muffins. 1 cup to 3 cups Simmer for 25-30 minutes

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Includes organic wheat, oats, barley, soybeans, buckwheat, wheat bran, corn and millet. 1 cup to 2-1/2 cups Bring water to a boil, add salt (optional), slowly add cereal, stirring constantly. Simmer 15 minutes, stirring occasionally

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Did you know that sour cream is simply cream that's been soured by harmless bacterial cultures, giving it a piquant flavor that's perfect for topping potatoes or cooked in cheesecake?

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A mild, very digestible grain. Use interchangeably with quinoa or rice. 1 cup to 4 cups Soak 8 hours or overnight. Drain. Add water, bring to a boil and simmer 50-60 minutes

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Shop tropical fruits

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Avoid the refrigerator! Instead, keep dried beans, peas and lentils in airtight containers and store them in a dry, cool, dark place. If you do it right, beans will last up to a year, lentils, up to 6 months. Refrigerate cooked beans in a covered container for up to 5 days. Alternately, freeze them for up to 6 months in an airtight freezer container

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Since dried varieties aren't the only pasta available these days, we thought you should know more about your mouth-watering choices — Fresh, Frozen and Fast

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Chewy texture, high in protein; great as a stuffing or added to a green salad. Wheat berries labeled soft, cook more quickly. 1 cup to 4 cups Soak 8 hours or overnight. Drain. Add water, bring to a boil and simmer 50-60 minutes

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Steamed and rolled from wheat berries; quick cooking. Usually combined with other cereal grains. Add to hot cereals, granolas and to casserole toppings for extra fiber and nutrients. Best kept refrigerated. 1 cup to 3 cups Simmer 30 minutes. Let stand 5 minutes

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Also known as Ataúlfo mangoes, these oval-shaped favorites have a golden yellow skin that reveals a bright yellow inside. We recommend adding these tropical delights to ice cream, smoothie bowls and Thai coconut sticky rice, or dicing and adding to ceviche, pico de gallo or guacamole

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