When you stop eating wheat (couscous, bulgur to name a few) you have to become creative about the cereals you add in your salads. I recently discovered spelt grains: they have an delicious roasted flavor with a chewy texture (close to the wheat grain cooked ‘al dente’) and amazing virtues. Spelt grains are loaded with minerals like iron, zinc, magnesium, calcium and even vitamins like B1 (helping the food to be transformed into fuel for the body) and B9 (very important for the blood cell role, for the immune and nervous system as well as scaring and healing well wounds) Spelt contains gluten. Small spelt is more digest than its older brother the spelt itself (‘grand épeautre’ in French). For sure, there’s a life after wheat ! I will post this Fall / Winter, various recipes with different cereals so you can use and play with some in your cooking ! Ingredients:
- 1 cup organic small spelt
- 1 pinch of salt
- 1/4 cup olive oil
- 1 tsp butter (or vegan margarin)
- 1 tbsp agave syrup
- 2 small fennel bulbs
- the juice and the zest of one lemon
- 5 Mejdool dates, stoneless and diced
- 1 large handful mint leaves, chopped
- 1/4 cup feta, drained and diced
- Guérande salt and pepper
Recipe:
- Cook the spelt in water, following the instructions on the package; drain and reserve
- Dice the fennel bulbs
- In a pan, heat the butter and oil and cook the fennel with the agave syrup till caramelized
- In a bowl, mix the cooked spelt, the fennel, the lemon zest, the feta and the mint
- Add the lemon juice, season to taste before serving tepid or cold
Enjoy!