Comment: My experimental raw green pasta sauce

Submitted: Thursday, Feb 28, 2013 at 19:58

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My experimental raw green pasta sauce

Everyday lunch is a challenge. Whilst I am perfectly happy to munch on a big salad every day, David gets a bit bored with the same textures so sometimes I try to whip up something different.

Member - John and Val

I applaud your culinary inventiveness Michelle, keep at it and you'll be on a winner!

On a purely philosophical note though, I note that grains like spelt, emmer and einkorn wheats (which were simply the ancient original kinds of wheat) are now sought after as gourmet/beneficial foods. But they are all much lower yielding varieties than modern wheat requiring a greater area of agricultural land to produce a similar quantity of grain. I wonder then, in a world supposedly short of food, whether we should become too keen on eating these low yielding varieties? Just a thought?

Cheers,

Val

J and V
"Not everything that can be counted counts, and not everything that counts can be counted."
- Albert Einstein

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Reply By: ExplorOz - David & Michelle - Wednesday, Mar 04, 2015 at 01:18

Wednesday, Mar 04, 2015 at 01:18

Thanks for your comments John & Val. Your point on lower yeilds is reasonable and no doubt one of the pros for GMO. I am sitting on the fence with my opinions about GMO foods. My situation is I have developed a much more sensitive system since I have removed processed carbs from my system almost completely over the past 2 years. I struggle to feel "right" if I attempt to eat some breads so I just don't bother. The spelt pasta was an experiment for me to see if other grains were more digestible/palatable. When we discovered quinoa a few years ago, we all loved it. I made some awesome buckwheat, almond meal, flax meal and egg white pancakes on Saturday morning - despite great trepidation from the family when they were served (with berries and real maple syrup) they went down as a major hit. And now I can enjoy the family's fav weekend treat without the terrible bloating that the white flour version were giving me.