Ty’s Conscious Kitchen Alkaline Kamut Cereal Recipe Via The Dr. Sebi Food List

Ty’s Conscious Kitchen brings us a cereal recipe made from the alkaline grain kamut. All of Ty’s Conscious Kitchen are made from the foods on Dr. Sebi’s food list, which is put together from non-hybrid alkaline foods that help keep the body in a health supporting slightly alkaline state.

Kamut is Khorasan wheat and was found in the tomb of the Egyptian pharaoh King Tut. It was given the names “King Tut’s Wheat,” and “Pharaoh’s Wheat” because of this. Khorasan wheat is thought to originate outside of Egypt and was imported to Egypt from the Fertile Crescent or Middle East.

It was also given the name “Prophet’s wheat” from a legend about Noah carrying the grain on his ark, and it was also named “Camel’s Tooth” because of its hump back shape the resembles a camel’s tooth.

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Kamut is considered an ancient grain and it it more nutrient dense than the hybrid/GMO common wheat that is predominantly eaten today. Kamut contains more proteins, lipids, amino acids, vitamins and minerals, and less gluten today’s modern common wheat.

This kamut recipe will make a hot cereal or porridge depending on how much water you add. This recipe makes the thicker kamut hot cereal, but I prefer it as a porridge so I would add a little more water than what is called for in the recipe.

Ingredients:

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• 1 cup of kamut
• 2- 3 cups of spring water
• Optional seasonings:
  • Cayenne
  • Onion powder
  • Oregano
  • Sea salt
• Blender or food processor

Instructions:

• Add 1 cup of kamut to a blender or food processor and pulverize until it becomes the size of a fine grain like grits
• Add 2 cups of spring water to a large pot and bring to a boil
• Add a dash of sea salt
• Turn the heat down to low
• Stir in the pulverized kamut for around 10 minutes so it cooks well. Stir in the remaining cup of water to make the kamut cereal thinner.
• Add a dash of the cayenne pepper, onion powder, oregano, and sea salt
• Note: Add more water to make a breakfast porridge