Unlike modern GMO wheat or corn, research suggests that some ancient grains contain anti-inflammatory properties. (deliciousling.com)
It is an important crop in India, Africa, and China.
It is high in magnesium and antioxidants.
Porridge
1. Toast 1 cup (240 ml) millet in a dry pan for 5 minutes.
2. Add 2 ¼ cups (600 ml) boiling water, cover, simmer about 15 minutes.
3. Let it stand 10 minutes.
Try: "Millet Salad"
http://veggiefernandezs.blogspot.com/2015/03/millet-salad.html
amaranth
gluten-free
amaranth flowers
It became domesticate nearly 8000 years ago by the ancient Aztecs!
It is high in protein, magnesium, and iron.
1 cup (240 ml) = 14% daily folate
Creamy Porridge
1 cup (240 ml) amaranth
3 cups (720 ml) water
organic fruit
organic honey
1. Simmer for 20 minutes, stir occasionally
2. Add any fruit and drizzle with honey
buckwheat
gluten-free
buckwheat flower
It was first cultivated 4000 BCE!
Note: It is not a wheat; it is a fruit seed related to rhubarb.
It contains: magnesium, phosphorus, manganese and vitamins niacin and B6 + fiber.
Creamy Porridge
2 cups (480 ml) water
1 cup (240 ml) water
1. Bring to boil.
2. Simmer 12-15 minutes
3. Let it stand 5 minutes.
Kasha (Russian & Ukrainian: каша)
1. Add to cooked porridge, sautéed onions and mushrooms.
2. Add to pasta.
3. Season with chopped parsley and black pepper to taste.
Try: "Buckwheat Patties"
http://veggiefernandezs.blogspot.com/2015/03/buckwheat-patties.html
Try: "Buckwheat Patties"
http://veggiefernandezs.blogspot.com/2015/03/buckwheat-patties.html
millet
gluten-free
millet plant
It is high in magnesium and antioxidants.
Porridge
1. Toast 1 cup (240 ml) millet in a dry pan for 5 minutes.
2. Add 2 ¼ cups (600 ml) boiling water, cover, simmer about 15 minutes.
3. Let it stand 10 minutes.
Try: "Millet Salad"
http://veggiefernandezs.blogspot.com/2015/03/millet-salad.html
guinoa
gluten-free
quinoa plants
It was domesticated 3-4ooo years ago as a stable food for ancient Incans.
kinwa (Quechua: the mother grain)
It contains essential amino acids, protein building blocks for the body.
Porridage
1 cup (240 ml) rinsed quinoa
2 cups (480 ml) water
1. Bring to a boil, cover, and simmer 10-15 minutes, until all the water is absorbed.
Try "Toasted Quinoa with Kale"
http://veggiefernandezs.blogspot.com/2015/03/toasted-quinoa-with-kale.html
Try "Toasted Quinoa with Kale"
http://veggiefernandezs.blogspot.com/2015/03/toasted-quinoa-with-kale.html
teff
gluten-free
gluten-free
teff stocks
Between 4000-1000 BCE, teff originated in Ethiopia and Eritrea.
ጤፍ? /ṭēff/ (Amharic: "lost" because of the 1mm size grain)
It is packed with protein and dietary fiber.
1 cup (240 ml) cooked teff = 123 mg calcium (more than any other grain)
Basic
1. Bring 2 cups (480 ml) water to a boil.
2. Add ½ cup (120 ml) teff, cover, and simmer 15-20 minutes, stir occasionally.
3. In a bowl, add organic fruit(s)
Other usages
-cooked teff into baked goods
-add raw teff to breakfast cereal and sauces
-sprout the seeds, takes 36 hours, and use in salads, mixed into patties, etc.
-"Teff Muffins with Ginger and Pear"
more information about teff: "Nutritional Information"
kamut
trademark name of khorasan wheat
-not gluten free-
-not gluten free-
khorasan wheat stocks
kmt (ancient Egyptian: "wheat")
It has a nutty, buttery taste.
It is high in selenium and zinc.
Basic
1. Soak 1 cup (240 ml) kamut grains in water overnight.
2. Drain and add 3 cups (720 ml) water.
3. Bring to a boil, cover, and simmer about 45 minutes.
4. Add to salads or stuff organic bell peppers.
