What is it about Spring that makes us feel…unstable?
Without droning on about Chakras or the Five Elements, there’s definitely something in the air that feels unsettling. It’s a mixture of anticipation, change, and fear of the unknown.
To say I feel less than grounded is an understatement. More than anything I want to practice and move my body but I find myself pulled in other directions. Those other directions are mostly exciting and choices I have made on my own. And yet, I feel untethered.
Is this true for you?
It makes me wanna hang onto things that feel familiar and comforting. Watching reruns of the OC. Practicing yoga. Listening to hip hop from the early 2000s. Taking the same long hikes over and over again.
One thing that has remained a constant – because we all gotta eat – is my time in the kitchen.
And while we’re on the subject of constants – one thing that never changes is our need for weekly granola. Depending on the week…twice weekly granola.
This isn’t exactly the most fun thing to make…because like I said, we eat it/I make it every week.
But then…last week at the grocery store… I found puffed Kamut.
(I’ll pause for dramatic effect)
What is Kamut you ask? I have no idea – but let me Google that for you:
It’s also called Khorasan wheat or Pharaoh grain, owing to the fact that grains were discovered in ancient Egyptian tombs. It’s healthier than conventional wheat, and has a crazy backstory to boot.
Kamut grains made their way to the U.S. via airmail from a soldier, whose farmer father sprouted and grew them over the next few years. Sadly, the wheat-like kernels never caught on and ended up as cattle feed. Also sadly, conventional wheat edged kamut out of the game into near-extinction. Thankfully, once we all realized that unadulterated ancient grains like kamut, quinoa, teff, spelt and buckwheat were not only trendy and awesome but also delicious and far more nutritious, they came back with a vengeance.
Kamut has about 30% more protein than wheat, and more fatty acids. As an added bonus, some people who are allergic to wheat can tolerate kamut, which is great because its chewy, toothsome texture and nutty, rich flavormakes a delicious spring and summer salad. Use it in tabbouleh instead of bulgur wheat or try baking with kamutflour.
So we’ve got a healthy grain, something GF and dirt cheap… yea it’s definitely going in the granola. And thank god it did because granola this week is more like a cereal, and we’ve been eating it as such.
This grain is so delicious and adds a nice texture to an otherwise dense granola. Seriously, eat this as a cereal with your favorite milk and berries.
Here’s the recipe I’m working with this week. It might be one of my favorites.
Puffed Kamut Granola
Start making one hour before you want granola
2 cups puffed Kamut
2 cups oatmeal
½ cup sunflower seeds
½ cup pistachios
½ cup cashews (chopped)
⅓ cup coconut oil (melted)
⅓ cup maple syrup
Pinch of salt
Turn the oven to 250F. Mix all the grains and nuts together in a large bowl. Heat the coconut oil and maple syrup together so it’s melted and mixed. Then add the oil/syrup mixture to the grain/nut bowl. Add a pinch of salt.
Spread out onto a baking sheet lined with parchment paper. Bake for 55ish minutes. Again, ovens are weird just check that shit.
Also, do you remember how to get those delicious chunks of granola? About 45 minutes in, remove the pan from the oven, drizzle on more maple syrup DON’T TOUCH ANYTHING and put it back into the oven for 10 more minutes. Let it cool, then break off a yummy chunk.
