How I cook with spelt E-Book

Gabriele Kuppe

• Herausgeber: Books on Demand
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 31

Beschreibung

Spelt is nutritious and healthy. Let yourself be inspired by many simple recipes for a diet with this valuable grain. Do something good for yourself and your body.

Leseprobe

With this book, I would like to help other people and inspire them to include this valuable grain in their daily diet.

Sincerely,

Gabriele Kuppe.

Contents

Why spelt?

Recipes:

with spelt grains

with spelt flakes

with spelt flour

with spelt pasta

with spelt semolina

Recipe directory

sources of supply

Units

Biography of the author

Why spelt?

With all my heart and enthusiasm I can only say:

Spelt made my life easier!

Before I made the decision to switch my diet to spelt, I was often very tired. My body felt partially drained and just quite powerless.

Certainly, the advice I was given from here and there was well intentioned, but I had to learn that not every body reacts the same way. What is good for one person does not necessarily have to be good for another.

I embarked on a journey that, admittedly, was often quite strange and painful. More and more allergies and intestinal problems spread.

It was very clear that I had to change something to feel better again.

“It's all about the food.” I have heard this phrase often. Of course, my consumption of sweets was not small. But should that be my problem alone?

Otherwise, I tried a diet here and another option like powders or something similar there. Nothing helped in the long run.

Did I achieve anything with this?

The unequivocal answer to that is: "No." It tends to make you a little more desperate.

The day came when very good friends drew my attention to Hildegard von Bingen. Hmm, who is that?

Research on this lady revealed the following: Hildegard von Bingen was abbess and lived from 1098 -1179. She wrote books in which she passed on her healing knowledge to people. Hildegard von Bingen was a great teacher of her time and spelt was her absolute favorite product.

I read relevant books with interest, for example by Dr. Wighard Strehlow, and found it all exciting and interesting. For me it was clear: I'll try spelt from now on.

Unfortunately this valuable grain has been forgotten for far too long and I'm glad it has been rediscovered.

By eating spelt, I always felt better, was more concentrated and more efficient. That's wonderful! What more did I want?

Of course, I know very well that the first step in changing your diet is not always that easy, after all you are very (sometimes unfortunately too) attached to your old habits.

From my own experience, I can confirm that this decision to include spelt, fruit and vegetables in my diet was the best I have ever made.

Spelt is healthy and really worth including this grain in your life.

For me as a diabetic, it is particularly important that when eating spelt, the sugar digestion is slower and more even than with wheat.

Spelt is a wonderful alternative to other grains.

Typical growing areas are Baden-Württemberg (Germany), Switzerland, Belgium, Finland and Asturias, northern Spain (Escanda) and Central Burgenland in Austria.

Spelt is also valued by farmers because it can be mown dry and is weed-free when harvested. I read that on the website of Stadtmühle Geisingen. There you can, for example, order spelt products online in Germany.

What is perhaps even more interesting is the fact that spelt does not require any chemical fertilizer.

Spelt thrives on barren soil in a harsh climate. What distinguishes spelt is the protective covering, the husk, in which the grain grows, is harvested and stored.

As the very first basis, I recommend soft-boiled spelt grains. This turns the dish into spelt food.

For example, simply fold the spelt grains into a vegetable soup. Of course, this can also be done with any other food.