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earthly matters

Glucose on the Go…

Most Kamut products have a very low glycemic index (GI). GI is a way of ranking carbohydrates according to their effect on blood glucose levels. A low GI index means glucose moves very slowly into the bloodstream during digestion and therefore supplies energy over a longer period of time. In contrast, high glycemic foods break down more quickly in the body’s system, risking after effects sometimes known as a sugar crash.

Low glycemic foods are very important for diabetics, dieters and athletes who are looking for foods that don’t stimulate insulin and fat storage. Low glycemic foods are also important for office workers and desk jockeys who want to avoid that after lunch “sleepy feeling.”

Several Kamut pasta products in the market have received the “Low Glycemic” Seal of Approval from the Glycemic Research Institute in Washington, DC. This designates that the food does not overly stimulate insulin and does not stimulate the main fat storing enzyme, LPL.

Kamut Berry Minestrone

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced or pressed
• 1 small zucchini
• 2 large broccoli flowers
• 1 small sliced carrot
• 3 peeled, seeded and diced tomatoes
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh basil
• 4 cups organic chicken, beef or vegetable stock
• 1 cup Kamut berries
• 1/2 cup grated parmesan cheese

Instructions:

Add olive oil to a 2 quart soup pot and place over medium heat. In a food processor chop the onion, garlic, zucchini, carrot, broccoli and tomatoes. Lightly sauté the mixture adding the herbs, salt and pepper to taste. Add the stock and bring to a boil. Add the Kamut berries and simmer for 1 hour or until the Kamut berries are tender. Sprinkle with parmesan cheese and serve. Serves 4.

HINT: Minestrone tastes better the next day and freezes well, so make lots!

Minestrone FYI

Minestrone can be made with chicken, beef stock or vegetable soup stock and can even contain meat if you wish. Minestrone is whatever you make it. As a cornerstone of Italian cuisine, believe it or not, people in Italy eat more minestrone soup than pasta.