THE MORNING SHOW
with
Patrick Timpone
Carla Bartolucci
Author of Einkorn: Recipes for Nature’s Original Wheat and Founder of Jovial Foods
Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity.
The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain.
Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.
With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
Show Highlights:
-Carla explains why rice is usually high in arsenic; how they grow rice for Jovial Foods which is low in arsenic
-Carla talks about the health of her daughter and how she connected the dots to determine a wheat allergy
-Eating seasonally usually cuts down on food allergies; Carla explains
-How does Einkorn wheat differ from regular wheat?
-Einkorn has 30% more gluten so why can those with gluten sensitivities consume it with no problem?
-Vegetables eaten together with grains make the grains more digestible
-Can Einkorn wheat be sprouted?
-How to use sour dough starters
and so much more!!!
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carla bartolucci and einkorn, natures original wheat, august 20, 2015
'Carla Bartolucci – Einkorn Wheat May Just Be the Answer for Those Who Are Gluten -Wheat Sensitive – August 20, 2015' has 1 comment
August 21, 2015 @ 7:50 am Mark
Very nice show. I only use Einkorn and Jovial since I’ve basically cut most grains out of my diet. Very interesting to hear the history of the company and the grain.