Jenny and Andrew Hatch with Kamut "Goodie Basket"
I won the Faces of Kamut Contest and they asked me to take a picture of the goodie basket they sent along as the prize. Â So here I am with Andrew and all of the Kamut foods and Cook Book.
The Kamut Growers Association has a web site here. Â Go check it out to learn more about this amazing grain!
And the Kamut Catagory on my Blog has much more information about my favorite food!
This video is hosted on My Share Page at One True Media:
Go Here to view it
And the You Tube Version:
Kamut Mini Muffins
Jenny Hatch
The Natural Family BLOG
The Natural Family Company
“Healthy Families Make A Healthy World!”
When a family begins cooking with whole grains, one quickly learns that the variety of grains available to eat are endless. My personal favorite wheat for Hot Cereal is Organic Kamut. I ate two 25 pound bags of this grain during my last pregnancy. It was the perfect baby making food.
I use an organic Kamut, which is a non-hybrid form of wheat for our breakfast cereal. It is sweet in flavor, nutty, and very nourishing.
The hopper on the mill can hold about two full cups of grain and this is plenty of food to feed our large family a very nutritious and filling breakfast.
Tips for those with problems digesting whole grains.
Let the cracked grains soak in some water over night.
Cook the grains with some peppermint leaves or a thumb size piece of peeled ginger.
Drink a large glass of water thirty minutes before breakfast to aid digestion.
And, finally, recognize that going from a refined diet to a whole foods diet takes time, and some digestive cleansing and discomfort is very normal.
Tip: Those who are gluten intolerant often have a magnesium deficiency.
Prepare the cooking water with one quart water, one tsp sea salt, flax seed (about one tablespoon), a cinnamon stick, cardamon pods, and cloves. Hard boil this water for twenty minutes to extract the oils from the spices and seeds.
When the water has hard boiled for twenty minutes it is ready for the cereal. I usually just leave the spices in the water and let them cook along with the grain. It is easy to fish them out before serving the cereal.
The cereal will be finished after twenty minutes of simmering on a low temperature.
I like to put organic Agave sweetener on my cereal.
This breakfast cost about a dollar to make for my family of seven.
This cereal can be made without any of the spices or seeds, but they add a nice flavor. I usually eat a large bowl of this cereal and it gives me plenty of energy until lunch.
The burrs on my first roller mill dulled after many years of almost daily use, and recently we purchased a second mill HERE!
The main reason to roll your own oats is simply for the freshness factor. You can purchase Whole Oat Groats from any health food store and then use the mill to roll the oats and cook them up fresh. The difference in taste and nutrition level is markedly improved when the grains are freshly ground.
To make our morning oats I prepare the water by putting about 6 cups of water in our cooking pot.
Then I add in one teaspoon of sea salt, three whole cloves, three whole cardamon pods, and a cinnamon stick. I throw the spices into the pot in threes so I can remember to fish them out before serving. Nobody like to chomp down on a cardamon pod. I bring this up to a hard boil and then add in a sprinkling of whole flax seeds.
After the water has hard boiled for about twenty mintues I add in the rolled oats. About two cups of whole oats will feed my family of seven. What you will notice is that with the oats freshly ground, they are more filling than if you just purchase oatmeal at the store. A small bowl of these oats fills everyone up.
Turn the heat down to a low simmer and stir the oats into the pot. Let them simmer on low for twenty minutes.
To watch my cooking VIDEO playlist click here!
You can tell the oatmeal is not finished cooking because the oats still look a little crunchy. At this point they have been simmering for about ten minutes. About ten more minutes of cooking in the pot and then this pot of porridge is ready for bowls. The oats will continue cooking in the bowls for another five minutes or so until they are cooled enough to eat with whatever topping your family likes best. Plain brown sugar is favorite at our house, but also milk, cream, butter, honey, and my favorite is agave.
This mill also works great to crack wheat, kamut, spelt, and barley, and it is also powerful enough to make whole grain flour, but takes much physical effort to do so.
Whole grain tip: If you are just introducing your family to whole grains, you can make this breakfast much more digestible by letting the oats soak overnight in some water. Then cook them up with a pot of spices/flax seeds that have been boiled in one cup of water. You can also add in a thumb size piece of peeled ginger to the spice pot to make the oats more digestible.
For those who are into raw eating, this whole meal can be served after soaking oats with spices and herbs over night and just eating it raw in the morning.
Jenny with her nephew Jonah right after his birth (and first baby massage!)
