Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 17

Go Egyptian this morning with a bowl of Nefertiti’s favourite grain (well, probably). The name ‘kamut’ comes from the ancient Egyptian word for wheat, and this grain is a predecessor of modern durum wheat. Kamut, however, is a third richer in protein, has loads of minerals and vitamins and a lovely buttery flavour.

Even though the two grains are closely related, studies and individual experience have proven that kamut can be enjoyed by many gluten-sensitive people with no adverse reactions. Of course, people diagnosed with coeliac disease should consult their doctor before experimenting with this grain, but if you want to add more variety to your diet, it’s a great grain to have up your sleeve.

Barley is another under-used grain, with a fairly strong flavour and excellent nutritional profile. Barley semolina is a very soothing kind of food, with its comforting texture and high quantity of B vitamins – the vitamin group that’s particularly good at helping the body cope with stress. Barley is also medicinally soothing for your intestines as it travels around the tubes, plus it gently relieves inflammations like cystitis or constipation, making it the perfect gentle accompaniment to kamut first thing in the morning.

Agave syrup is made from agave plants, one of a family of succulents that provide the starter for making tequila.

Deep in the Mexican desert, the agave plant was revered by Aztecs of old as the Tree of Life and Plenty, and its juice was used in their sacred rites. Nowadays, it’s a welcome addition to your breakfast. It’s sweeter to the taste than refined sugar, but is a valuable complex food with no monosaccharides. In plain speak this means you don’t get the roller coaster effect of a sugar high followed by a sugar crash when you sweeten with agave syrup.

For this breakfast recipe, it’s best to boil up your kamut grain the night before to save having to wait for your breakfast. Even better, boil a batch at the weekend and freeze it in individual portions ready to use through-out the week. Simply leave a frozen portion of kamut out the night before for de-frosted, cooked grain the next morning.