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Atomically recipe spelt – porridge "tales of"
Spelt – porridge "tales of". "I will serve you nicely, assiduously and very regularly, in the year after three clicks you on the forehead, there are also boiled spelled let me...". "The tale about priest and his worker Balde" – A. S. Pushkin.
Yes, we far "left" from the fabulous porridge, although at the time of Pushkin spelt were not only known to every child, but also feeding the whole of Russia-mother.
"Caviar of grains" – so called spelt, progenitor of modern wheat varieties. Such a high title she was awarded for outstanding taste, the worldwide popularity and the undoubted usefulness.
Its grain contains more protein than conventional wheat. That's where I took power from the Bulldozer " ...Lives Balda in Popovo house
Eats for four, Works for seven..."
The taste of porridge made from Emmer wheat is unique. Spelt has a rich, natural taste. Our ancestors have long appreciated its dignity, why, and differed enviable health.
Spelt is much superior to wheat on the content of vegetable protein, unsaturated fatty acids, fiber, iron and vitamins of group B. in particular, In the grains of this cereal protein contains from 25 to 37%. For comparison, the wheat the average protein content is only 14%. The protein gluten, which is a very rich grain spelt, contains 18 essential amino acids needed by the human body and which cannot be obtained from animal food. Contained in the grain of Emmer wheat mucopolysaccharides play an important role in the formation of immunity. It includes also L-tryptophan that improves our overall health and create positive emotions.
It is worth noting that all the nutrients contained in spelt due to high solubility, are easily and quickly digested by the human body.
When switching to a diet with regular inclusion of dishes from Emmer wheat:
— Normal weight of the body (vitamin b 6 helps to get rid of excess cholesterol and promotes proper absorption of fats.)
-P restapi hunger is not felt, because the carbohydrates in spelt are absorbed slowly and gradually. It becomes clear why, in Italy, in the centers of diet meals made with spelt, include in the diet of the patients suffering overweight.
— Improves blood circulation, helps to maintain blood pressure at a constant level.
— Normalizes blood sugar levels.
— Improves work of cardiovascular, endocrine, nervous, digestive and reproductive systems.
— Reduced risk of anemia, infectious and oncological diseases.
— Improves skin tone and is useful to people involved in sports.
Due to the unique durable shell-the armor of the spelt grain is protected from pests and diseases, therefore does not require chemical fertilizers to grow.
So once again confirmed that all new is well forgotten old, and the cereal "tales of" once again becoming traditional on our tables!
Porridge made from Emmer wheat with lentils, mushrooms seasoned with
About spelled all know from childhood, thanks to Pushkin. However, very few myself then imagined that it is.
However, the days are coming, and well-forgotten old becomes new and relevant. Spelt porridge with a slight nutty taste, non-starchy, crumbly, useful and recognized by nutritionists who survived the second birth in Russia recently — is the same porridge, which he wrote Alexander.
Spelt is the ancestor of modern wheat, a plant that has been preserved in its original form is an adaptable, low-yield compared to wheat, but rich in nutrients, vitamins and minerals. It grows on poor soils, does not require fertilizer, even tolerate their bad water-and drought-resistant. Such a grain with a strong character, which remained the same as in Ancient Egypt. To this end, let a brief excursus into the history of zarnoveanu and move on to the recipe.
Mushrooms are one of the most successful additions to the mess, so we will use this classic combination. But with some variations.
Porridge made from Emmer wheat and lentils with mushrooms
for 4 servings:
200 g spelt
200 g brown lentils
200 g of chanterelles
150 g mushrooms
1 yellow sweet pepper
1 large onion
1 small hot pepper
3 cloves of garlic
2 tbsp vegetable oil
20 g butter
salt, pepper
green onions, for submission
Cereals mix and rinse. Pour boiling water at the rate of 2 cups of water per Cup of mix cereals and cook until tender (or according to directions on the package). We had polished parboiled spelt, so the cooking time was 20 minutes. Fill with butter, stir, cover and leave for 15-20 minutes.
Finely chop the onion, sweet and hot pepper. In a pan, in 1 tablespoon of vegetable oil to fry onions until transparent, then add peppers and cook 5 minutes. Set aside.
Separately in 1 tablespoon of vegetable oil to fry the washed mushrooms for 10-15 minutes, two minutes before end of cooking add finely chopped garlic cloves, season with salt and pepper.
Serve the kasha with mushrooms and grilled onions, sprinkled with green onions.
Good recipes does not happen a lot).published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/122878.html
Yes, we far "left" from the fabulous porridge, although at the time of Pushkin spelt were not only known to every child, but also feeding the whole of Russia-mother.
"Caviar of grains" – so called spelt, progenitor of modern wheat varieties. Such a high title she was awarded for outstanding taste, the worldwide popularity and the undoubted usefulness.
Its grain contains more protein than conventional wheat. That's where I took power from the Bulldozer " ...Lives Balda in Popovo house
Eats for four, Works for seven..."
The taste of porridge made from Emmer wheat is unique. Spelt has a rich, natural taste. Our ancestors have long appreciated its dignity, why, and differed enviable health.
Spelt is much superior to wheat on the content of vegetable protein, unsaturated fatty acids, fiber, iron and vitamins of group B. in particular, In the grains of this cereal protein contains from 25 to 37%. For comparison, the wheat the average protein content is only 14%. The protein gluten, which is a very rich grain spelt, contains 18 essential amino acids needed by the human body and which cannot be obtained from animal food. Contained in the grain of Emmer wheat mucopolysaccharides play an important role in the formation of immunity. It includes also L-tryptophan that improves our overall health and create positive emotions.
It is worth noting that all the nutrients contained in spelt due to high solubility, are easily and quickly digested by the human body.
When switching to a diet with regular inclusion of dishes from Emmer wheat:
— Normal weight of the body (vitamin b 6 helps to get rid of excess cholesterol and promotes proper absorption of fats.)
-P restapi hunger is not felt, because the carbohydrates in spelt are absorbed slowly and gradually. It becomes clear why, in Italy, in the centers of diet meals made with spelt, include in the diet of the patients suffering overweight.
— Improves blood circulation, helps to maintain blood pressure at a constant level.
— Normalizes blood sugar levels.
— Improves work of cardiovascular, endocrine, nervous, digestive and reproductive systems.
— Reduced risk of anemia, infectious and oncological diseases.
— Improves skin tone and is useful to people involved in sports.
Due to the unique durable shell-the armor of the spelt grain is protected from pests and diseases, therefore does not require chemical fertilizers to grow.
So once again confirmed that all new is well forgotten old, and the cereal "tales of" once again becoming traditional on our tables!
Porridge made from Emmer wheat with lentils, mushrooms seasoned with
About spelled all know from childhood, thanks to Pushkin. However, very few myself then imagined that it is.
However, the days are coming, and well-forgotten old becomes new and relevant. Spelt porridge with a slight nutty taste, non-starchy, crumbly, useful and recognized by nutritionists who survived the second birth in Russia recently — is the same porridge, which he wrote Alexander.
Spelt is the ancestor of modern wheat, a plant that has been preserved in its original form is an adaptable, low-yield compared to wheat, but rich in nutrients, vitamins and minerals. It grows on poor soils, does not require fertilizer, even tolerate their bad water-and drought-resistant. Such a grain with a strong character, which remained the same as in Ancient Egypt. To this end, let a brief excursus into the history of zarnoveanu and move on to the recipe.
Mushrooms are one of the most successful additions to the mess, so we will use this classic combination. But with some variations.
Porridge made from Emmer wheat and lentils with mushrooms
for 4 servings:
200 g spelt
200 g brown lentils
200 g of chanterelles
150 g mushrooms
1 yellow sweet pepper
1 large onion
1 small hot pepper
3 cloves of garlic
2 tbsp vegetable oil
20 g butter
salt, pepper
green onions, for submission
Cereals mix and rinse. Pour boiling water at the rate of 2 cups of water per Cup of mix cereals and cook until tender (or according to directions on the package). We had polished parboiled spelt, so the cooking time was 20 minutes. Fill with butter, stir, cover and leave for 15-20 minutes.
Finely chop the onion, sweet and hot pepper. In a pan, in 1 tablespoon of vegetable oil to fry onions until transparent, then add peppers and cook 5 minutes. Set aside.
Separately in 1 tablespoon of vegetable oil to fry the washed mushrooms for 10-15 minutes, two minutes before end of cooking add finely chopped garlic cloves, season with salt and pepper.
Serve the kasha with mushrooms and grilled onions, sprinkled with green onions.
Good recipes does not happen a lot).published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/122878.html
