Chick pea hummus

Ingredients :

  • 2 cups chick peas
  • 1/3 fennel bulb
  • 1 large garlic clove
  • juice of one lemon
  • 1 ½ Tbsp. olive oil
  • spices that bring joy
  • salt, pepper, parsley

Soak chick peas overnight.

Cook chickpeas 1 1/2 to 2 hours until tender, adding salt and oil to cooking water.

Drain and keep the cooking water.

Combine all ingredients and mix in a blender, gradually adding the cooking water to obtain a creamy texture.

Thanks to Michel for his delicious recipe.

Cooking of spelt and other foods

Cooking whole spelt kernels

- Soak the amount of spelt  you wish to cook in twice its volume in cold water for 12 hours.

- Remove the particles that have floated to the top during the soaking process and rinse the kernels abundantly under running water.

- Cook in one and a half times its volume of water on low heat.  As soon as boiling begins, cook for 20 to 25 minutes and then turn off the heat, put on the lid and allow the spelt to swell for 20 to 30 minutes.  The longer the kernels rest, the fluffier they become. If there is still a bit of water at the bottom of the pot, cook again on low heat until the water has disappeared.

- Time saver : If the kernels are soaked for 24 hours before being cooked, they will be ready in 20 minutes or less.

- Cooked spelt grains can easily be stored in the refrigerator for up to about one week.

Using spelt flour

- Spelt flour can very well be used for roux and bechamel sauces.l

- In a recipe, when one wishes to replace whole wheat flour by spelt flour, one must decrease the quantity of liquid used in the recipe by 25 %.

Cooking of other foods

- Cooking should be done on low heat in order for the foods not to be brutalized.  This thus means eliminating presto cookers and micro-wave ovens.  A cast iron pan is very appropriate, as are enameled, stoneware  and stainless steel pots. Aluminum, copper and tin should be avoided because of the toxic salts  they discharge.

- Making use of steam (with a little water in the bottom of the pot), using a small amount of oil in the bottom of the pan, or using a traditional oven are the most wholesome ways of cooking.

- Let us take note that Saint HIldegard writes that one should never reheat food that has already been cooked.

Where to purchase organic non hybrid spelt

It is possible to buy non hybrid spelt in Quebec, in the little town of l’Avenir, near Drummondville.

The mill, La fine fleur, in l’Avenir offers non hybrid organic spelt, certified by Écocert Canada.

The following spelt products are available :

Unhulled spelt, hulled spelt, cracked spelt (for porridge), spelt flour.  The flour is stoneground. These products are sold in 3 formats only : 2 kg, 5 kg and 20 kg.

It is also possible to buy sifted spelt flour.  This flour is sifted 3 times and is somewhere, texture wise, between white flour and whole flour. It thus yields a much lighter bread than does regular spelt flour.

Orders are placed either by phone or e-mail.

Moulin La Fine Fleur
561, Boisvert Road
L’Avenir (Québec)  J0C 1B0
Phone : 819-394-2260 and ask for Julie
E-mail : etienneetjulie@sympatico.ca

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The d’Alentour cooperative of Sherbrooke offers organic non hybrid spelt (Moissonerie du pays). However, it is only available in the form of flour, but soon organic non hybrid spelt kernels should also be available.

Membership in the coop is  $30.00 a year.

Coopérative d’Alentour
4740  Industriel Boulevard
Sherbrooke (Québec)  J1L 3A3
Tel. toll free : 1 866 562-3443
www.alentour.qc.ca

Integrating this way of eating into one’s daily life

Little suggestions on the use of foods recommended by Saint Hildegard in our daily lives, with examples for breakfast, lunch, dinner or snacks.

Breakfast

Spelt bread toast with almond butter, chestnut jam, porridge made with  spelt flakes or finely ground spelt, muffins or pancakes made with spelt flour.

Lunch or supper

- Spelt gratin : (onions, carrots, fennel, mushrooms, precooked spelt grains, herbs of Provence, galanga, hyssop, etc. topped with cheese and baked in the oven).

- Crepes stuffed with onions, fennel, chestnuts, herbs, sprinkled with cheese

- Spelt flour pasta.

- Vegetable soup to which is added a fair quantity of precooked spelt

- Salad as a main dish, made up of: cooked beets, precooked and cooled spelt, pumpkin seeds or chestnuts that have been cooked and cut into small pieces, a few pieces of crumbled blue cheese, lettuce or watercress, lemon juice and sunflower seed oil, raw garlic, fresh mint, etc… or simply incorporate a bit of precooked spelt to a variety of fresh salad greens

- Dessert crepes stuffed with fruits and a vanilla chestnut puree.

Naps after meals

Saint Hildegard recommends : « One must not give in to sleep right after a meal, until the flavours, juices and aromas have reached the areas to which they are destined.  It is better to refrain from sleeping for a while after eating, because if one falls asleep without waiting, the sleeping process will direct flavours, juices and aromas of the absorbed foods to areas that are inappropriate and are absolutely opposed to them, in order to disperse them through the tissues like dust; but if one refrains from sleeping for a little while and then later goes to sleep for about an hour, the blood and flesh benefit from this and one’s health finds itself reinforced. »

Do not eat what is too hot

Saint Hildegard writes : « In any season, one must take care not to swallow food that is too hot and is still steaming.  Once the food is cooked, it is good to wait until the excess heat and steam have dissipated, because eating food that is very hot and still steaming inflates the stomach and can cause skin eruptions ».

To help in digesting spelt

Dr. Hertzka (the renowned German specialist of the teachings received by Hildegard) writes in his books that in 30 years of practise, he never met a patient who had an allergic reaction to the gluten in non hybrid spelt.  If one experiences difficulties  when eating spelt, it can be so because of other pre-existing problems, such as a weakened digestive system.

In order to help the body become used to spelt, it is recommended to start eating spelt slowly. Spelt can be eaten regularly but not every day at first.  One can eat a slice of bread, for example, and then wait a couple of days before eating another.

For those who make their own bread, the following can be added to the dough :

- for 2 kg. of flour, add ½ Tbsp. of coriander and fennel seeds. The amount should be made up of equal parts of each of the two kinds of seeds.  The seeds are mixed together and then ground in a small coffee grinder.

To aid digestion,  sprinkle food with a pinch of ground fennel and anise seeds, or simply place the pinch directly on the tongue and swallow.

Gastric reflux can be  helped by eating fennel seeds.  Some like to chew the green leaves of fennel.