I dont think I need to spell out the benefits of spelt, but there is far more to do with it than bake! Spelt grain is considered an ancient wheat, and is more nutrient rich than the regular bread wheat. Many of you may have used or tasted spelt flour, but the whole grain is worthy of much attention. It has been linked to effective control of angina, diabetes and bowel conditions. sprouted spelt berries (grain) Sprouting converts the carbohydrates to natural sugars and makes it easier to digest, and as a living food it increases vitamin intake. Soak spelt berries in a jar or bag for 6-12 hours, rinse 2 or 3 times a day for about 4 days or until the tail grows to up to 1cm. Sprouted spelt has a sweet, nutty flavour and a chewy texture. It is delicious sprinkled in salad, or eaten as a raw muesli with soaked dried fruit, cinnamon and nut milk. You could also add some to a cooked porridge or bread. Cooking the sprouted grain will make it easier to digest in larger quantities. Rejuvelac A slightly zingy, refreshing and very healthy drink can be made from the sprouted berries. Start this process in the morning, because you will have to stir regularly! Soak 2 cups of sprouted berries in 3 cups of water for 9 hours, stirring every hour (if you can) to activate the ferment. Drain the water into a jar for drinking. Let the sprouted berries breathe for a few hours, then add more water and start the process again - each batch will be a little stronger. Discard the sprouts after about 5 cycles (you can make an essene bread with it if you wish). Grass Soak 1 cup of seed in 4 cups of water for 12 hours and spread in a shallow planting box with soil or potting mix. After one or two weeks, the grass should be ready for cutting (with scissors) and juiced. If you dont have a juicer specifically compatible with juicing grasses, you can whiz it with some water in a food processor and strain it through a sieve. It should be consumed straight away - straight or added to other fresh juice. Cooked If youre not into sprouting, you can also cook spelt as an alternative to brown rice. In additional co-op news, we are still waiting for olive oil and Tasmanian oats. Sorry for any inconvenience. See you Friday! Jackie Plus from our Local Food for Local People programme - Here are some of the freshly picked or locally dug produce well have on offer at the co-op this week, LOCAL PRODUCE From Our Fabulous Local Growers From Alex in Cygnet Potatoes Sweet corn From Harry in Woodbridge Pumpkin From Lynnette in Nichols Rivulet Carrots Potatoes Parsnips From Lenny & Cath in Middleton Carrots Garlic Jarradale Pumpkin Sweet Corn From Stan in Oyster Cove Capsicum From Sharon in Deep Bay Salad Mix Tomatoes From Forest Hill Farm in Latrobe Carrots Brown onions Organic Bread from our Local Baker Cam in Cygnet Sourdough Bread - Light Rye, Wholemeal, 6 Seeds Spelt Sourdough Focaccias - Caramelised Onion and Herb Fruit Sourdough - Hazelnut and Date Olive and Rosemary Sourdough For our Subscribers: All things going well for our growers this week - In the Box - Beetroot, Capsicum, Carrots, Celery, Garlic, Brown Onions, Leek, Parsnip, Potatoes, Pumpkin, Salad Mix, Sweet Corn, Tomatoes All things going well for our growers this week - In the Bag -Beetroot, Capsicum Carrots, Celery, Garlic, Brown Onions, Leek, Parsnips, Potatoes, Pumpkin, Sweet Corn See you Friday, Cheers, Jackie and Mandy
Posted on: Wed, 14 May 2014 08:27:56 +0000
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