NUTRITION INFO:
Iron
Iron is an important part in the metabolism of almost all living organisms. In humans, iron is an essential
component of hundreds of proteins and enzymes.
Key Benefit:
Oxygen transport and storage, antioxidant and pro-oxidant functions
Sources:
Beef, Bulgur, Chard, Chicken, Eggs, Kamut, Quinoa, Spinach, Tofu
Magnesium
Magnesium is an important element of both the structure and function of the human body. The majority of
magnesium within the body can be found in bones. Magnesium is also a part of more than 300 essential
metabolic reactions.
Key Benefits:
Bone, cell and membrane structure, energy production and synthesis of essential
molecules
Sources:
Brown Rice, Buckwheat, Chard, Kamut, Millet, Oats, Quinoa, Rye, Spelt, Spinach, Whole
Wheat, Zucchini
Manganese
Manganese is an antioxidant that plays an important role in energy production and the breakdown of amino
acids. It is a catalyst in the metabolizing of calories and fats as well.
Key Benefit:
Antioxidant, energy production
Sources:
Barley, Brown Rice, Brussels Sprouts, Buckwheat, Bulgur, Corn, Garlic, Green Peas, Kale,
Kamut, Millet, Oats, Pineapple, Quinoa, Rye, Spelt, Spinach, Tomatoes, Whole Wheat,
Zucchini
35
Basic
Cooked
Kamut
1
cup kamut
3
cups cold water, plus water to cover
Do not add salt to kamut while cooking, doing so may increase the cooking time and/or
toughen the grains. Makes 3 cups
Place the inner pot into the rice cooker. Add kamut into the inner pot and cover with water,
cover and let stand for 6 to 8 hours or overnight; drain. Add 3 cups cold water to soaked
kamut in the rice cooker. Cover and press the “White Rice” button. Allow to simmer for 40 to
50 minutes, until kamut is tender.
12
Ingredient
s:
