It's no secret these days that whole grains are essential to a proper and well-balanced diet, but it's important not to get pulled in by the whole grains marketing of commercially packaged foods like breads, granolas, cereals and snacks — as I've noted before, the quality and processing of grains in mass production methods negates most of their benefits.
Fortunately, making a top quality whole grain breakfast porridge is almost as fast and easy as toasting a bagel or pouring a bowl of boxed cereal, and a lot tastier and more economical. Oat or wheat porridges are most common in this part of the world, but almost any grain can be made into porridge, including rice, quinoa, millet and rye.
One of my favorite grains for breakfast porridge is kamut, an ancient type of wheat believed to have originated in ancient Egypt and only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Rolled kamut flakes can now be found in most health food stores. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins and vitamin E, and unsaturated fatty acids, and is more easily digestible and generally tolerated by people with gluten sensitivities.
Kamut porridge is a great way to start the day with a high energy food, and its natural nutty flavor is very appealing even by itself. Like any grain porridge, it goes well with any kind of nut, seed or fruit, but I find that the flavor of kamut goes especially nicely with the sweetness of dried dates, which also provides your breakfast with a great source of fiber and potassium.
|Kamut Porridge and Chopped Dates|
|Recipe by Lisa Turner|
Cuisine: North African
Published on October 13, 2007
Simple, healthy, nourishing and easily digestible breakfast porridge with kamut flakes