So I admit I spent many years on the “I’m off wheat” wagon. And many others searching for the latest-greatest-missing-link-this-will-change-your-life-super-food. But it all ended about 2 years back with my discovery of Einkorn and the purchase of my beloved electric grain mill. All of the dishes you see here were entirely made very simply with Einkorn. What is Einkorn? Read the rest of this post or simply watch here!

Go ahead and do your own research but suffice it to say that it is the simplest form of wheat chromosome wise (14 vs.42.) It is said, less chromosomes, the more easily digestible, and this because it is the most ancient original wheat of our ancestors.

 

Why Einkorn?  I had become very well aware of the problems I (and much of the rest of the world) was having with modern wheat and was looking for some answers.

What did I find? I found that if I began cooking just like my nonna did, substituting freshly ground Einkorn Wheat berries instead of commercially processed & hybridized modern wheat (which is super high in gluten and super low in nutrients) all became well with the world.

When I worked in labeling & graphic design, I was shocked to learn that it was illegal to sell flour in Canada that did not have Niacin, Riboflavin and anti caking agents added to it. The truth is that most modern day wheat is not only hybridized but completely stripped of all nutrients (since they are more valuable in supplement form on your health food store & pharmacy shelves.) Hence the flour becomes completely devoid of all nutrients and needs to be “fortified” in order to, once again, be fit for human consumption.

So that was it, I began my quest. But I found that instead of reaching for highly processed “Gluten Free” foods from supermarket shelves, with my Einkorn discovery I could simply embark on a slow food movement of my own and revive my mothers and grandmothers way of cooking, baking and eating. I felt like I finally arrived home after a long arduous journey in some strange and foreign land.

Special occasions, holiday treats and sunday meals are filled with their nostalgic charm as I am able to reproduce most things using this versatile ancient grain that was once the staff of life turned bad guy of the health & diet industry.

Of course I am not pretending to be a health professional and I will always admit that I am far from the perfect specimen of health. This journey is entirely personal and since my health/diet issues are of the non-life threatening type I afford myself the luxury of making my own informed decisions. But if you are like me and are open to making small steps towards better choices, and are tired of feeding into the mega machine that has been adulterating our food supply in so many ways, I thought you’d like to know what I’ve been up to. Einkorn. Would you like to give it a try?

p.s it’s great in soups & makes a mean risotto-like dish too!

NOW AVAILABLE IN CANADA!