The WholeGrain Kit
People in Africa have been eating wild grains for perhaps 100,000 years. Many wild grains were a delicacy that even some communities considered a luxury. When these grains became domesticated, the potential for utility in the future became enormous. These grains are gluten free, high in iron, protein, and contain amino acid. They are environmentally sustainable to grow, to eat, and preserve after harvest. They can be cooked as porridge, they can be processed into flours and cooked and baked with, and they can also be used in soups, stews, salads, and etc.