About Ancient Grains

"ANCIENT GRAINS FOR MODERN HEALTH
--Quinoa, Spelt, and Kamut"
Source: The World's Healthiest Foods; www.whfoods.com; George
Mateljan Foundation

QUINOA... is usually thought of as a grain, but is actually the seed
of a plant related to beets, chard and spinach. These amino acid-rich
seeds are not only very nutritious, but also very delicious. Cooked
quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a
delicate, somewhat nutty flavor. The most popular type is a
transparent yellow color. It expands during the cooking process to
several times its original size. Store quinoa in an airtight
container. It keeps 3-6 months in the refrigerator.

quinoaseeds.jpgquinoaplant.jpg (8895 bytes) Chenopodium quinoa

Health Benefits of Quinoa... Quinoa is a good source of manganese,
magnesium, iron, tryptophan, copper and phosphorous. It helps persons
with migraine headaches, diabetes and atherosclerosis. It is good for
cardiovascular health, provides antioxidant protection and helps
prevent gallstones. Research reported at the American Institute for
Cancer Research shows that whole grains, such as quinoa, contain many
powerful pytonutrients (one type, plant lignan, protects against
cancer and heart disease).

Tips for Preparing Quinoa... It is a good idea to thoroughly wash the
seeds in a fine-meshed strainer using cold water. Gently rub the
seeds together with your hands. To cook, add one part grain to two
parts liquid in a saucepan. Bring to a boil and then simmer and
cover. One cup of quinoa cooked this way usually takes fifteen
minutes to prepare. After cooked, the grains become translucent and
the white germ partially detaches itself, appearing like a
white-spiraled tail. Quinoa has a low gluten content, so it is one of
the least allergenic "grains" but its flour needs to be combined with
wheat to make leavened baked goods.

Quinoa Quick Serving Ideas...
--Combine cooked chilled quinoa with pinto beans, pumpkin seeds,
scallions and coriander.
Season to taste and enjoy this south-of-the border inspired salad.
--Add nuts and fruits to cooked quinoa and serve as a breakfast porridge.
--Sprouted quinoa can be used in salads and sandwiches just like
alfalfa sprouts.
--Add quinoa to your favorite vegetable soups.


SPELT... is an ancient grain with a deep nutlike flavor that has
recently received renewed recognition. It is a distant cousin to
wheat, and while it can be used in many of the same ways as wheat
(bread and pasta making) it does not seem to cause sensitivities in
most people who are intolerant of wheat. In addition to spelt flour,
spelt is also available in its hulled, whole grain form (often
referred to as spelt berries), which can be prepared and enjoyed like
rice.

spelt seed image

Spelt's Heritage... is thought to extend back 7,000 years. It played
an important role in ancient civilizations, such as Greece and Rome,
serving as a staple grain. Spelt was so well regarded that it even
took on symbolic importance as it was used as a gift to the pagan gods
of agriculture to encourage harvest and fertility.

Health Benefits of Spelt... Spelt is a good source of Vitamin B2
(riboflavin), manganese, tryptophan, Vitamin B1 (thiamin), Vitamin B3
(niacin), and copper. This combination provides the same terrific
benefits as are listed above for Quinoa.

nutrition value of spelt

Store spelt grains in an airtight container in a cool, dry and dark
place. Spelt flour should be kept in the refrigerator to best
preserve its nutritional value. As with all grains, before cooking
spelt berries, rinse them thoroughly under running water and remove
any dirt or debris. After rinsing, soak spelt in water for eight
hours or overnight. Drain, rinse and then add three parts water to
each one part spelt berries. Bring to a boil, then turn down the heat
and simmer for about one hour.

Spelt Quick Serving Ideas...
--Use spelt bread for your next hearty sandwich. Spelt's robust
flavor really enhances old favorites like grilled cheese.
--Serve cooked spelt berries as a side dish substitute for rice or
potatoes.
--Add some spelt flour to your favorite bread, muffin or waffle recipe.


KAMUT...
http://www.kamut.com/english/index.htm
Kamut is an ancient relative of durum wheat, twice the size of common
wheat with 20-40% more protein, higher in lipids, amino acids,
vitamins and minerals. Although it is thousands of years old, it is a
new addition to North American grain productions. Its origins are
intriguing. Following WWII, a US airman claimed to have taken a
handful of this grain from a stone box in a tomb near Dashare, Egypt.
Thirty-six kernels of the grain were given to a friend who mailed
them to his father, a Montana wheat farmer who harvested a small crop.
Another Montana farmer, T. Mack Quinn, spent the next decade
propagating it. Research revealed that wheats of this type originated
in the fertile crescent area which runs from Egypt to the
Tigris-Euphrates valley. Kamut is an ancient Egyptian word for wheat.
The root meaning of Kamut is "Soul of the Earth."

Health Benefits of Kamut... Kamut has a higher nutritional value
than the common wheats. The most striking superiority is found in the
protein level of this grain. It is also significantly higher in total
lipids. Since lipids are higher in energy than carbohydrates and
proteins, Kamut can be described as a high-energy grain. It has
higher levels of sixteen out of the eighteen amino acids usually found
in wheat. The vast majority of nutrition in this grain is in the form
of complex carbohydrates. There is 30 percent more vitamin E in Kamut
than common wheats. Kamut contains a high amount of selenium which is
needed to build many of the enzymes and proteins responsible for
cellular metabolism. Most Kamut products have a very low glycemic
index which means that glucose is liberated very slowly during
digestion and supplies energy during a long period of time. Low
glycemic foods are very important for diabetics, dieters and athletes
who look for foods that do not stimulate insulin and fat-storage.

Kamut Serving Ideas...
Kamut grains are a delicious, sweet alternative for all products that
now use common wheat.

Recipe Corner

Spinach Casserole

3 eggs, beaten
¾ cup cottage cheese
3 cups spinach or greens of choice, chopped and cleaned
2 cups Kamut grain, cooked
1 small onion, chopped (optional)

Preparation:

Blend cheese and eggs together. Add chopped greens and Kamut grain to
the cheese and egg mixture. Mix in onions. Stir until well coated.
Pack tightly in macadamia oiled 13X9 baking pan. Bake at 375 degrees
covered for 30 minutes; remove cover and continue baking 10 minutes or
until top is crunchy.

To cook the Kamut grain:

Soaking overnight. Place 1 cup of dry Kamut kernels in 1 cup of water
and let soak overnight. (This will reduce cooking time.) Add soaked
grain to 1 ½ cups water and
1 teaspoon salt. Bring to a boil, reduce heat and simmer for 20-30
minutes until tender. Most of the water will be absorbed.

If Kamut grain is not soaked overnight, then place1 cup of dry Kamut
kernels and 1 teaspoon salt in 3 cups water, bring to a boil. Reduce
heat and simmer for 40 minutes, until tender.

Approx. 8 servings