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Tuesday • September 4, 2018 and Certified Ayurvedic Health Counselor Andrea Catherine is here to share with us her new ingredient KAMUT® flour and a recipe for Pesto. What’s cooking? https://www.groundedhere.com/tea () https://www.groundedhere.com/fearless-self-love-retreats () https://www.groundedhere.com/fearless-self-love-retreats (Retreat at Spirit Ranch at Home in Your Heart) Considering we have been connected since March it’s not that many episodes we put out because we’ve both been busy! Our CSA is winding down, I think my last pick up is October 2nd I got something I have never used before! That is a rare thing for me, usually I am like I know what to do with this, and I feel a sense of pride in knowing! Cause I know a lot of people don’t know what to do with what they get in their Farm Share. https://www.kamut.com/ () We got KAMUT®, the grain, it’s a form of wheat. Idk if I am actually saying it right. The word itself is formed from the Egyptian for wheat, it’s a form of wheat. It’s a wheat berry. We got it ground up. I’m thinking of using it to make scones pancakes bread soup Time for warmer foods, last night we roasted a bunch of vegetables. I have been wanting to make homemade pizza! So I was thinking of making pizza dough in the next few weeks. So that is my homework, it’s my homework. https://organicgardenerpodcast.com/77-quinn-organic-farms/ () Can I say something. So I want to say KAMUT®is a registered trademark wheat that https://organicgardenerpodcast.com/77-quinn-organic-farms/ (Bob Quinn) grows over on the East Side. He is an international business, it’s grown organically, and people who have a gluten allergy, tend to be able to eat it, the allergy has to do with the way it’s processed and not the gluten itself. And he is like the leader in the world for selling this and his biggest customers are pasta makers in Italy. He goes to Italy every year. I so want to write children’s book about him, I loved his interview and I have wanted to find out how we can grow that? So Brooke must be growing it in Whitefish? I think she milled it. Cool, homemade Pizza Dough, I have an awesome Pizza dough recipe I could share with you. I’m gonna pull up her email, Yes he did trademark it, here’s her email: ~ This week the full and half shares will be receiving a bag of Kamut flour. KAMUT® khorasan wheat is an ancient wheat, guaranteed under the KAMUT® brand to be always grown certified organic, never hybridized or genetically modified and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste and firm texture. Compared to most modern wheat it has more protein, amino acids, vitamins and many minerals, especially selenium, zinc and magnesium. Khorasan is a variety of wheat and thus has gluten. However, many people with sensitivities to modern wheat report being able to eat KAMUT® khorasan wheat with no difficulty. (see Gluten Intolerances below) Most likely originating in Mesopotamia, legends exist of this grain being found in Egyptian tombs. However, there is no archeological evidence to substantiate this. Farmers in Turkey call the grain “Camel’s Tooth” because of its shape or the “Prophet’s Wheat”, referring to another legend that Noah brought the grain with him on the ark.   ~ Gluten intolerances This is what I want to clarify, people who have celiac are still going to have a reaction, but people who have gluten intolerances, it’s a little different then an allergy. If they have a reaction that is not celiac they may be able to process it, just to be really clear. https://www.facebook.com/bobquinnorganicfarmer/?ref=br_rs () I know https://www.facebook.com/bobquinnorganicfarmer/?ref=br_rs (Bob Quinn), has been posting on social media much more then he has and I think I just replayed that not long ago.  I look forward to looking it up! That’s my homework ~ learning... Support this podcast