Kamut® is the trademark name of an ancient form of wheat. It's older than your granny. It's so old that Moses could have eaten it back in Egypt with the Pharoh. Dude. That's old. Don't worry though, the Kamut you consume now is not an old grain in the sense that it has been sitting around on a shelf since your granny and Moses had tea together. We're talking about its genetic heritage. The actual grain you will consume today was most likely grown here in the USA by some hipster farmers in Montana who got their hands on that OG (original grain) and first planted it in the modern soil back in the 70's.
The grain you'll get from Organicgrains.com was grown in the last twelve months or so. Moses only saw it in visions. We promise. But... In order to have the trademark name of Kamut® it must be organic, never have been hybrid with modern wheat, and meet some really high standards of excellence.
Non-Celiac Gluten Sensitivity
Kamut international published a research study in 2015 focused on non-celiac gluten sensitivity (NCGS), which has rapidly increased in recent years (read full-text article). In the conclusion of the study, pro-inflammatory characteristics of wheat proteins were much more prominent in the protein extracts of modern wheat varieties compared to ancient wheat, like Kamut®.
Have you noticed how popular Cauliflower has become over the last few years? It is the low-carb superfood that dieters have been using to add nutrition and texture to their lives. We've been roasting it lately and using it with our Organic Grains Kamut ®. The two together are a nutritional powerhouse. According to This Article From Mercola cauliflower is considered by many to help fight cancer, boost heart health, boost brain health and help with detoxifying the body. We don't know about all that, but we do know that when it is roasted, it tasted so freakishly awesome!
Here's the recipe...
Roasted Cauliflower and Kamut®
Organic Grains Kamut®, uncooked|
4 cupsOrganic Cauliflower, chopped well|
3 cupExtra Virgin Olive Oil|
¼ cupSesame Oil|
1 Tbsp.Fresh Lemon Juice|
2 Tbsp.Kosher Salt|
1 tsp.Fresh ground black pepper|
½ tspGarlic, minced|
Simmer Kamut® in 4 cups of water in a half-gallon pot for 45 minutes until tender. Drain and cool. While the Kamut® is cooking, coat the cauliflower with 2 Tbsp of the extra virgin olive oil. Line a sheet pan with foil. Roast the cauliflower at 475°F for 15 minutes until crisp-tender. Cool. In a separate bowl whisk together the remaining olive oil, sesame oil, lemon juice, salt, pepper, and garlic until it is a smooth dressing. Toss the cauliflower and cooked Kamut® with the dressing mixture. Sprinkle with pistachios. Season well. Serve over shredded cabbage, spinach or field greens if desired.
Estimated Nutritional Information: Yield 8 3/4 cup servings 198 calories, 12 g fat, 21 g carbohydrates, 2 g fiber, 5 g protein.