Published: 02/06/2007 - Updated: 05/27/2016
The reputation of cakes and breads in some way has been deteriorating ever more because, among other things, it is said they fatten. Thoughtful consideration if we think that most of the bread (flour) that is consumed has been refined in their preparation. In the same way as with most processed products, grains lose their sophistication in nutrient values which makes the food in something "inflated or synthetic" which when ingested not only "inflate", but steals energy in the process of digestion, as a food low in vitamins and minerals becomes a bolus in the stomach without nutrients and it needs to be removed, and the removal of vitamins and minerals are needed for its exercise. Processed grains not only reduce nutrients to the body but the worst thing is that most refined breads just gives the feeling of satiety, therefore making it easy to prefer those instead of not refined bread with real nutritional value, like the one of rye, barley, oats or spelt.
Spelt, little-known cereal that is emerging now, is a wheat variety used by various ancient civilizations and has somehow been redeemed by those interested in the food issue, since it is not just a cereal that has high nutritional values, but it has pleasant tasting and can be used in many ways.
The spelt is just like the common wheat to produce bread, pasta, biscuits, flour and even beer. This is a plant that has extraordinary properties in the assimilation of nutrients, has the peculiarity that has not been tampered with other species, it is considered pure. Respect to common wheat, spelt has a higher percentage of protein, minerals, vitamins, and also provides the eight essential amino acids, important issue of consideration for people who do not get amino acids from animal products. Spelt provides magnesium, iron, phosphorus, vitamin E, vitamin B and beta-carotene. It is ideal for allergic for the consumption of natural wheat, and for its abundance of fiber, spelt is an excellent food to treat constipation and consent to the stomach and intestines, purifying blood and invigorating the spleen and pancreas. The fat in spelt is unsaturated, it contains no cholesterol and is rich in essential fatty acids that the body needs to ingest as it cannot synthesize and are indispensable, among other things, for good brain functioning. Note that spelt contains gluten as wheat.
Spelt contains carbohydrates (mucopolysaccharides) that play an important role in blood clotting and to stimulate the immune system.
Spelt tastes sweet, has been used to create meal but can be consumed as a vegetable in salads, in fact consumed in germinated causes intensify its properties.
It can be used to produce pasta, pizza, pastry, pie, omelet, and so on. Here we share two easy recipes for you to consume the delicious spelt in two ways, and while you enjoy the thought that your body becomes stronger and, above all thanks to you.
- 225 gr. Of brown sugar
- 4 eggs
- Nut pieces(to taste)
- 200 gr. Of olive oil
- 10 gr. of cinnamon
- 250 gr. of flour
- 1 spelt on yeast
- A bit of butter
- 200 gr. of carrot
- Mix all ingredients except the carrot. When they are integrated, let stand. Meanwhile peel and grate carrots, add the remaining ingredients and mix well.
- Add dough to previously greased mold with oil or butter, put two tablespoons into each mold. Put the molds in the oven at 180 º C for 20 or 25 min. Approx. You can add raisins, almonds, and sprinkle amaranth for decoration before baking.
- Half lettuce
- A tomato
- Broccoli (previously cooked and cut into trees)
- Spelt germinated
- Olive oil
- half cup ofsesame
- Lemon (to taste)
- Vegetable powder
- Wash and disinfect well. Cut the lettuce into strips and place on a plate. Place the sprouts on top. Place above the trees of broccoli and tomato slices.
- Sprinkle nuts on top. In a separate mold squeeze the juice from 3 to 6 lemons.
- Add two tablespoons of olive oil, sesame seed, salt and vegetable seasoning (to taste). Mix well and pour over the salad just when you go are going to serve.