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Kamut Tagliatelle
Kamut Tagliatelle

Kamut is the ancestor of durum wheat and has an energetic value that is higher than that of wheat. It contains 20 to 40 % more proteins and contains a higher percentage of vitamins and minerals. It is also characterised by an exceptional selenium content, which is a powerful antioxidant Usage: The pasta can be cooked as traditional pasta. When they are warm, they are delicious with a tomato sauce and chopped seitan. They can also be served cold in a salad with diced vegetables.

KAMUT® Khorasan whole grain WHEAT flour*, water. *organically grown

Rice Drink Original x 500ml / 1lt
Rice Drink Original x 500ml / 1lt Vegetable drinks can be used in many different ways within the context of a balanced daily diet: the grain drinks can be enjoyed as such, hot or cold, at breakfast or afternoon tea, or they can be used as an energy drink while taking a walk or practicing sports. They are also suitable for many culinary preparations, such as soups, sauces and cheese-topped dishes. They are invaluable ingredients or desserts, creams, flans and pancakes, amongst many others, and are a perfect complement to breakfast cereals.

Water, Rice* (12.0%), Sunflower oil*, Sea salt, Natural flavour from Vanilla*
* biological cultivation

Rice Drink Calcium x 1lt
Rice Drink Calcium x 1lt Lima Rice Drink Calcium can be consumed as a hot or cold beverage and used as a replacement for milk to make numerous sweet and savoury dishes. Refrigerate after opening and use within 7 days.

Water, Rice* (13.8%), Sunflower oil*, Seaweed Lithothamnium (0.4%), Seasalt, Natural flavour from Vanilla*
* biological cultivation

Rice Drink Chocolate x 200ml / 1lt
Rice Drink Chocolate x 200ml / 1lt Rice Drink Choco can be drunk either hot or cold and is suitable at any time of day.

Water, Rice* (6.7%), Rice syrup*, Soybeans* (3.8%), Cocoa* (1.0%), Sunflower oil*, Seaweed Lithothamnium (0.4%), Natural flavour from Vanille*, Seasalt, Thickening agent: Locust bean gum*
* biological cultivation

Rice Drink Vanilla x 1lt
Rice Drink Vanilla x 1lt Can be enjoyed as a refreshing cold drink, as a hot drink, or with breakfast cereals. It is also an ideal replacement for milk when making vanilla creams, custard tarts and many other delicious desserts.

Water, Rice* (11.3%), Sunflower oil*, Natural flavour from Vanille* (0.3%), Seasalt
* biological cultivation

Rice Drink Nuts – Almond & Hazelnut x 1lt
Rice Drink Nuts – Almond & Hazelnut x 1lt Vegetable drinks can be used in many different ways within the context of a balanced daily diet: the grain drinks can be enjoyed as such, hot or cold, at breakfast or afternoon tea, or they can be used as an energy drink while taking a walk or practising sports. The Hazelnut-Almond Rice drink is an invaluable ingredient of many deserts, creams, flans, pancakes... and a perfect complement to breakfast cereals.

Water, Rice* (16.1%), Hazelnuts* (1.7%), Sunflower oil*, Almonds* (0.6%), Seasalt, Roasted Barley*
* biological cultivation

Spelt Drink x 1lt
Spelt Drink x 1lt Spelt Drink can be drunk either hot or cold and is suitable at any time of day.

Water, Spelt* (10.0%), Sunflower oil*, Seasalt
* biological cultivation

Spelt Cuisine
Spelt Cuisine A vegetal alternative to dairy creams or soya/rice creams. Use it in your dishes for an exquisite and healthy result.

WWater, Spelt*, Sunflower Oil*, Xantham Gum, Natural Aroma
*biological cultivation

Oat Chocolate Calcium Drink x 1lt
Oat Chocolate Calcium Drink x 1lt

Creamy oat drink with organic cocoa, enriched with calcium. Lima Oat drink choco can be consumed nicely chilled as a refreshing beverage, as a hot drink, or for pouring on your morning cereal.

Water, Oat* (9.6%), Cornsyrup*, Cocoa* (1.3%), Sunflower oil*, Seaweed Lithothamnium (0.4%), Thickening agent: Guar gum, Seasalt
* biological cultivation

Oat Cuisine
Oat Cuisine A vegetal alternative to dairy creams or soya/rice creams. Use it in your dishes for an exquisite and healthy result.

Water, Oat*, Sunflower Oil*, Xantham Gum, Natural Aroma
* biological cultivation

Rice Cakes – Salted
Rice Cakes – Salted Can be eaten as such or with a spread like a slice of bread. The cakes combine perfectly with both sweet and spicy spreads.

The origin of a cake - Cakes are obtained from a handful of rice, sesame, seasalt or other cereals, which are put in a mould that is closed and heated during 8 seconds. The heat eliminates all moisture and makes the grains swell, causing them to fill the mould entirely and to melt together. It's like magic!

Rice *, Seasalt
* biological cultivation

Rice Cakes – Unsalted
Rice Cakes – Unsalted Can be eaten as such or with a spread like a slice of bread. The cakes combine perfectly with both sweet and spicy spreads.

The origin of a cake - Cakes are obtained from a handful of rice, sesame, seasalt or other cereals, which are put in a mould that is closed and heated during 8 seconds. The heat eliminates all moisture and makes the grains swell, causing them to fill the mould entirely and to melt together. It's like magic!

Rice*
* biological cultivation

Rice Cakes – Buckwheat
Rice Cakes – Buckwheat Can be eaten as such or with a spread like a slice of bread. The cakes combine perfectly with both sweet and spicy spreads.

The origin of a cake - Cakes are obtained from a handful of rice, sesame, seasalt or other cereals, which are put in a mould that is closed and heated during 8 seconds. The heat eliminates all moisture and makes the grains swell, causing them to fill the mould entirely and to melt together. It's like magic!

Rice*, Buckwheat*, Sesame*, Seasalt

Rice Cakes – Millet
Rice Cakes – Millet Can be eaten as such or with a spread like a slice of bread. The cakes combine perfectly with both sweet and spicy spreads.

The origin of a cake - Cakes are obtained from a handful of rice, sesame, seasalt or other cereals, which are put in a mould that is closed and heated during 8 seconds. The heat eliminates all moisture and makes the grains swell, causing them to fill the mould entirely and to melt together. It's like magic!

Rice*, Millet* (10%), Seasalt
* biological cultivation

Rice Cakes – Quinoa
Rice Cakes – Quinoa Can be eaten as such or with a spread like a slice of bread. The cakes combine perfectly with both sweet and spicy spreads.

The origin of a cake - Cakes are obtained from a handful of rice, sesame, seasalt or other cereals, which are put in a mould that is closed and heated during 8 seconds. The heat eliminates all moisture and makes the grains swell, causing them to fill the mould entirely and to melt together. It's like magic!

Rice*, Quinoa* (5%), Seasalt
* biological cultivation

Corn Cakes – Round
Corn Cakes – Round Can be enjoyed with a spread for breakfast or as a snack, can be used as a bread replacement at meals, or as a light snack (e.g. between meals).

Corn*, Seasalt*
* biological cultivation

Corn Cakes – Thin
Corn Cakes – Thin Can be enjoyed with a spread for breakfast or as a snack, can be used as a bread replacement at meals, or as a light snack (e.g. between meals).

Corn*, Seasalt*
* biological cultivation

Spelt Cakes
Spelt Cakes

Can be enjoyed with a spread for breakfast or as a snack, can be used as a bread replacement at meals, or as a low fat snack (e.g. between meals).

Spelt*, Seasalt
*biological cultivation

Couscous
Couscous Couscous originates from North Africa, where it is traditionally eaten in combination with chickpeas and boiled vegetables, but it can also be served with raw or sautéed vegetables, as an alternative for rice and cereals.

Hard Wheat Semolina*, biological cultivation*

Barley (Semi polished)
Barley (Semi polished)

Barley is often used in soups, but is also delicious in a side dish as a substitute for rice, or in a salad... Take 50g of barley per person. Bring 2 volumes of water to the boil, add a pinch of sea salt and 1 volume of well-rinsed barley. Let the barley simmer for one hour with the lid on the cooking pot. If you soak the barley 6 to 8 hours beforehand or if you use a pressure cooker you can reduce the cooking time to approximately 45 minutes.

Barley*
*biological cultivation

Buckwheat
Buckwheat

Buckwheat can be consumed either cold in salads or in hot dishes, either as such or mixed with other grains. Take 50g of buckwheat per person. Bring 2 volumes of water to the boil, add a pinch of sea salt and 1 volume of well-rinsed buckwheat. Let the buckwheat simmer for 15 minutes with the lid on the cooking pot. Season to your taste with fresh parsley, savory, sage, garlic or a dash of soya sauce.

Wholegrain buckwheat*
*biological cultivation

Millet
Millet

Millet is delicious, simply boiled like pilaf rice with vegetables, mixed with quinoa and Basmati rice or in soups or fruit compotes. Take 50g of millet per person. Bring 2.5 volumes of water to the boil, add a pinch of sea salt and 1 volume of well-rinsed millet. Let the millet simmer for 25 minutes with the lid on the cooking pot. Take away from the heat source and leave it with the lid on the cooking pot for another 5 minutes. If you use a pressure cooker you can reduce the cooking time. Season to your taste with raisins, dried fruit, almonds, rosemary or fresh parsley.

Wholegrain millet*
*biological cultivation

Oats
Oats

Oats are served in salads, in soups or as a side dish, like rice. Take 50g of oats per person. Bring 2 volumes of water to the boil, add a pinch of sea salt and 1 volume of well-rinsed oats. Let the oats simmer for one hour with the lid on the cooking pot. If you soak the oats 6 to 8 hours beforehand or if you use a pressure cooker you can reduce the cooking time to approximately 40 minutes.

Wholegrain oats*
*biological cultivation

Quinoa
Quinoa

Quinoa can be combined with all vegetables and is used as a side dish, in a salad or in desserts. Take 50g of quinoa per person. Bring 2 volumes of water to the boil, add a pinch of sea salt and 1 volume of well-rinsed quinoa. Let the millet simmer for 12 minutes with the lid on the cooking pot (when boiled the germ will be released). Season to your taste with sesame seeds, sunflower seeds, cumin, mint, ginger or a zest of fresh lemon.

Quinoa grains from the Andes*
*biological cultivation

Yannoh Instant – Coffee Substitute
Yannoh Instant – Coffee Substitute Roasting of grains Grains are roasted according to a process that is different than that for coffee beans. Grains are roasted at a lower temperature and during a longer period of time. This process, which makes use of hot air and during which the temperature in the core of the product does not exceed 80°C, is not as aggressive and limits the formation of residual matter, polymers produced during the roasting process. That is why coffee substitutes are more easily tolerated by the stomach. After the roasting process, the ingredients are simply ground to obtain a coffee substitute.

The original Yannoh filter is prepared in exactly the same manner as coffee. It can be drunk as such or combined with another drink (soya milk or rice drink).

Roasted Barley*, Roasted rye*, Roasted wheat*, Chicory*, Roasted chick peas* *biological cultivation

Green Vegetable Soup with Lentils
Green Vegetable Soup with Lentils This delicious, healthy soup is ready for use. Shake, pour the desired quantity in a cooking pot and reheat over a low heat without allowing to boil.

Water, Brown lentils* (12.0%), Courgette*, Broccoli*, Onion*, Spinach*, Leek*, Carrots*, Celeriac*, Haricots bean*, Shoyu* (Soy*, Wheat*,Water, A.oryzae), Olive oil*, Chervil*, Seasalt, Thyme*
* biological cultivation

Green Vegetable and Quinoa Soup
Green Vegetable and Quinoa Soup This delicious, healthy soup is ready for use. Shake, pour the desired quantity in a cooking pot and reheat over a low heat without allowing to boil.

Water, Potato*, Quinoa* (5.1%), Cauliflower*, Celeriac*, Onion*, Leek*, Carrots* (3.1%), Rice Miso*(Soy*, Rice*, Water,Seasalt, A.oryzae) (1.6%), Wheatstarch*, Olive oil*, Haricots bean*, Seasalt*
* biological cultivation

Kamut Cakes
Kamut Cakes Can be enjoyed with a spread for breakfast or as a snack, can be used as a bread replacement at meals, or as a light snack (e.g. between meals).

Kamut Wheat*, Seasalt*
* biological cultivation

Fibre Plus Crackers
Fibre Plus Crackers

Rich in protein and rich in fibre, low in sugar, low in saturated fats and low in salt crackers for a healthy breakfast

Wheatbran (85%)*, Oatbran (15%)* * biological cultivation

Seitan
Seitan

• This preparation based on wheat protein (gluten) comes from the Far East. The seitan is rich in vegetable protein of top quality (essential amino acids), and contains no cholesterol and very little fat. Of all the nutrients that vegetable proteins supply, the structure of seitan resembles meat the most. • Usage: Seitan is an ideal replacement for meat in the pan or mince dishes. It can also be cut into slices or cubes and be stewed, baked, …

water, GLUTEN*, WHEAT FLOUR*, Shoyu* (water, SOYA*, WHEAT*, sea salt, A. Oryzae), sea salt, onion*, garlic*, pepper*. Liquid: water, Shoyu*. *organically grown

Kamut Spaghetti
Kamut Spaghetti

• Kamut is the ancestor of durum wheat and has an energetic value that is higher than that of wheat. It contains 20 to 40 % more proteins and contains a higher percentage of vitamins and minerals. It is also characterised by an exceptional selenium content, which is a powerful antioxidant • Usage: The pasta can be cooked as traditional pasta. When they are warm, they are delicious with a tomato sauce and chopped seitan. They can also be served cold in a salad with diced vegetables.

KAMUT® Khorasan whole grain WHEAT flour*, water. *organically grown

Kamut Penne
Kamut Penne

• Kamut is the ancestor of durum wheat and has an energetic value that is higher than that of wheat. It contains 20 to 40 % more proteins and contains a higher percentage of vitamins and minerals. It is also characterised by an exceptional selenium content, which is a powerful antioxidant • Usage: The pasta can be cooked as traditional pasta. When they are warm, they are delicious with a tomato sauce and chopped seitan. They can also be served cold in a salad with diced vegetables.

KAMUT® Khorasan whole grain WHEAT flour*, water. *organically grown

Kamut Khorasan
Kamut Khorasan

Kamut is the ancestor of durum wheat and has an energetic value that is higher than that of wheat. It contains 20 to 40 % more proteins and contains a higher percentage of vitamins and minerals. It is also characterised by an exceptional selenium content, which is a powerful antioxidant. Usage: Grain Kamut® is used as such or mixed with other grains, both in cold and hot dishes.

Kamut*
*biological cultivation

Kamut Spirelli
Kamut Spirelli

Kamut is the ancestor of durum wheat and has an energetic value that is higher than that of wheat. It contains 20 to 40 % more proteins and contains a higher percentage of vitamins and minerals. It is also characterised by an exceptional selenium content, which is a powerful antioxidant Usage: The pasta can be cooked as traditional pasta. When they are warm, they are delicious with a tomato sauce and chopped seitan. They can also be served cold in a salad with diced vegetables.

KAMUT® Khorasan whole grain WHEAT flour*, water. *organically grown

Shoyu 28% less salt
Shoyu 28% less salt

• Shoyu is made of soya and wheat whereas Tamari is a pure soya sauce. Shoyu contains several minerals, proteins and indispensable vitamins. During the long fermentation process, natural enzymes transform the starch, the proteins and the lipids contained in raw soya and wheat into nutrients that are easily absorbed, as they are predigested : amino acids, poly-unsaturated fatty acids, slow carbohydrates. During the fermentation process, a lactic acid is developed that has a beneficial effect on the intestinal flora and on the efficient absorption of nutrients. Sea salt supplies minerals and trace elements. By using the Lima sauces instead of salt, you reduce the amount of salt in your dishes while enhancing their natural taste. • Usage: The taste of Shoyu is characterised by a slight touch of alcohol resulting from the fermentation of wheat. That is why it is not very suitable for prolonged heating and should be added at the end of the preparation process, so that it does not lose its flavour. Shoyu is perfect for pickles, in the wok, with rice, with noodles, with sushi, sashimi or steamed vegetables. It is delicious in combination with mirin (rice wine), wasabik ginger or grated daikon.

water, SOYA beans*, WHEAT*, sea salt, alcohol*, vinegar*, acidity regulator: lactic acid, A.oryzae. *organically grown

Fibre Plus Wheatbran
Fibre Plus Wheatbran

Rich in protein and rich in fibre, low in sugar, and low in saturated fats crackers for a healthy breakfast.

Wheatbran (85%)*, Ryeflour (14.7%)*, Seasalt * biological cultivation

Wakame - Japanese Wild Seaweed
Wakame - Japanese Wild Seaweed Wakame is wild seaweed with lobate dark green leaves. It is harvested in spring, before the leaves harden. It has numerous nutritional qualities : wakame is very rich in calcium and is also a source of iron, phosphorus, potassium and vitamin C.

Usage: This seaweed has a mild taste and a soft texture and can be used in various dishes. In Japan, it is particularly appreciated in miso soup and it is an ideal complement to salads, stews, vegetables or beans. It is sufficient to let it soak in water for 10 minutes and then to cook it for another 10 minutes. Drain, remove the veins and cut into strips. Mix the cooked wakame with the grain or vegetable dish of your choice.

Wakame* * biological cultivation

Kamut Puffs
Kamut Puffs This cereal contains puffed Kamut coated with a touch of rice sirop. Kamut is the ancestor of durum wheat and has a higher nutritional value than wheat. Therefore, this cereal is rich in protein (40% more than regular wheat varieties), low in total fat and saturated fat and also very rich in fiber. It has an exceptionally high content of selenium. Puffed Kamut is also rich in magnesium and copper. Usage: To be enjoyed at breakfast or afternoon tea, as such or combined with a vegetable drink.

KAMUT® khorasan WHEAT* 70%, rice syrup*. *organically grown