Go Egyptian this morning with a bowl of Nefertiti’s favourite grain (well, probably). The name ‘kamut’ comes from the ancient Egyptian word for wheat, and this grain is a predecessor of modern durum wheat. Kamut, however, is a third richer in protein, has loads of minerals and vitamins and a lovely buttery flavour.
Even though the two grains are closely related, studies and individual experience have proven that kamut can be enjoyed by many gluten-sensitive people with no adverse reactions. Of course, people diagnosed with coeliac disease should consult their doctor before experimenting with this grain, but if you want to add more variety to your diet, it’s a great grain to have up your sleeve.
Barley is another under-used grain, with a fairly strong flavour and excellent nutritional profile. Barley semolina is a very soothing kind of food, with its comforting texture and high quantity of B vitamins – the vitamin group that’s particularly good at helping the body cope with stress. Barley is also medicinally soothing for your intestines as it travels around the tubes, plus it gently relieves inflammations like cystitis or constipation, making it the perfect gentle accompaniment to kamut first thing in the morning.
Agave syrup is made from agave plants, one of a family of succulents that provide the starter for making tequila.
Deep in the Mexican desert, the agave plant was revered by Aztecs of old as the Tree of Life and Plenty, and its juice was used in their sacred rites. Nowadays, it’s a welcome addition to your breakfast. It’s sweeter to the taste than refined sugar, but is a valuable complex food with no monosaccharides. In plain speak this means you don’t get the roller coaster effect of a sugar high followed by a sugar crash when you sweeten with agave syrup.
For this breakfast recipe, it’s best to boil up your kamut grain the night before to save having to wait for your breakfast. Even better, boil a batch at the weekend and freeze it in individual portions ready to use through-out the week. Simply leave a frozen portion of kamut out the night before for de-frosted, cooked grain the next morning.
GAMUT OF KAMUT®
BREAKFAST FOR 4 HUNGRY PEOPLE:
50g dried hunza apricots
150g kamut® grain
100g barley semolina
1 teaspoon ground cinnamon
¼ teaspoon ground mace or nutmeg
1 vanilla pod
600ml soy milk
Agave syrup to taste
The night before you want this breakfast, soak the dried hunza apricots in 100ml of lukewarm water. Simmer the kamut grain in 500ml of water for about an hour and a half, checking every half hour or so that the saucepan hasn’t boiled dry. If it does, simply add some more water and simmer until the grain is cooked. It will be firm and chewy in texture when it’s done.
In the morning, mix the cooked kamut, the uncooked semolina, the spices, the vanilla and the apricot soaking liquor in a large saucepan. Add the soy milk and bring to the boil over a high heat. Turn the heat right down so that the liquid is just simmering, and keep simmering with the lid on for about 6–7 minutes. Add the whole apricots and stir them in, then keep cooking and stirring with a wooden spoon until the semolina is done. This will be about another 10 minutes or so.
When it’s ready, spoon it into individual bowls. Put the syrup on the table so everyone can sweeten the Gamut of Kamut to suit their tastes.
Jo is a newspaper pictures editor turned silversmith, who lives near Canary Wharf in London’s East End. She swears by this breakfast idea and is full of creativity and beans, so give it a go.
Millet is a wonder grain. It’s one of the richest sources of silicon, the mineral that’s a major ingredient in collagen. Collagen is not just something that’s used in cosmetic surgery. It’s the substance that keeps everything in your body flexible – your skin, your eyes and your arteries. Millet is also the only grain to contain all eight of the essential amino acids needed for a complete protein. This breakfast is nice and alkaline, too, as millet is also the only grain that is alkaline, so it’s a real treat for your liver. Full of complex carbohydrates, it will keep you alert and on the ball until lunchtime, with the rice, nuts and fruit providing the starches.
Actually, most of southern Africa swears by millet, whether flaked, whole or ground into flour. It’s the staple food grown by farmers in and around Zimbabwe, where it grows well even in near-drought conditions. People used to rely on maize in Zimbabwe, in the same way that people in the UK rely on wheat. But maize needs regular watering, leaving subsistence farmers in southern Africa without a crop if the rains don’t come.
Millet is beginning to turn this around, as it’s one of the hardiest food crops you can grow. Being a native African grain, it can survive long periods of drought and short periods of flood. So it’s bringing hope of self-sufficiency in the future to the farmers and communities who live in this area. And as it’s a much richer food source than maize, it adds valuable protein and nutrition to their diets.
JO’S PORAGE
TO MAKE 2 PORTIONS:
4 heaped tablespoons millet flakes
4 heaped tablespoons brown rice flakes
2 heaped tablespoons sultanas
1 heaped tablespoon flaked almonds
500ml oat milk
Put all the dry ingredients into a saucepan and add enough cold water to cover. Leave this overnight with the lid on. In the morning, add the oat milk and warm over a low heat. For an alternative, try adding a teaspoon of ground cinnamon to the dry mixture and soaking it in apple juice.
Scrambled eggs are lovely first thing in the morning, but why not try scrambled tofu for a change? As with perfect egg scrambling, perfect tofu scrambling is all down to a slow, gentle cook.
Fresh & Wild stock a good range of tofus from different British tofu makers, many of which are hand-crafted by skilled artisans. Give it a go and you’ll be smiling all day.
SAVOURY SCRAMBLED TOFU
SERVES 4 PEOPLE:
2 tablespoons tahini
2 tablespoons shoyu
500g piece of firm tofu
1 tablespoon hemp oil or sunflower oil
1 tablespoon toasted sesame oil
2 big Portabella mushrooms or 4 chestnut mushrooms, sliced