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Einkorn: Ancient Food of Otzi the Iceman

Hearty food in chilly weather sets the tone for your day as well as your mental work. Join Janet as she prepares her unique version of “Chicken Pot Pie” using home ground buckwheat (which is an herb) flour and almond meal flour. And, get in on her latest research project – Einkorn, the grain found in the stomach of Otzi the Iceman. Use Ancient foods to open YOUR Ancient DNA as you prep for the Bosnia Adventure into Ancient Earth History.

37 Responses to Einkorn: Ancient Food of Otzi the Iceman

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    Simone says:

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    It’s available here in Switzerland – organic, too! I love it. Also spelt aka dinkel wheat aka hulled wheat is fabulous. There is a special variant where the dinkel wheat is being harvested before it’s fully ripe, and then dried (“Gruenkern”). I think the drying process is done over a fire made with specific type of wood, which gives it a smoky taste. This is one of the best foods I have ever eaten!

    • janet says:

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      How do you eat the Gruenkern–do you cook the berries into a cereal or grind it into flour? I haven’t tried it yet. This is my friend’s website where you can find more information: http://www.lentzspelt.com/gruumlnkern.html Gruenkern is actually spelt.
      In Europe, Farro Grande is spelt. Farro Medio is Emmer (precurser to spelt). Farro Piccolo is Einkorn (precurser to Emmer). USDA says Farros are NOT wheat; FDA says Farros ARE wheat.

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    Mary says:

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    Janet,seriously yummy! Thanks. I’ve been cooking more since I’ve been watching these.

    The family is very lucky to have you in the kitchen.

    I can cook pretty good now,its hard to believe just a year ago I was learning how to boil water.LOL

    • janet says:

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      A great testimony to what you CAN do when you put your mind into something! Wonderful! :)

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    Simone says:

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    You cook it as a whole grain, very similar to rice. I just used broth.
    There is also a variety where the grains are slightly crushed to make smaller pieces and then also cooked. Years ago I found grains that weren’t crushed, but neatly cut with a special machine into 2-3 almost equal pieces. This makes it perfect, because if you crush it, you have different sizes, and part of the grains are almost like flour. That makes the cooked end-product a bit mushy.
    My mouth is watering, I absolutely have to find this one again!
    I don’t think you use the flour. I just looked up how exactly the gruenkern is being made, and during the drying process the gluten contained in the grain is being altered, and the end product cannot be used for baking anymore.
    During the Third Reich, back into the thirties, this grain was widely used in Germany in order to be independent from having to import grains.

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    Simone says:

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    I would love to bring you some – but how about the USA border control? Is it allowed to bring this grain to the States? If not, I’ll have to invite you over here to taste it! :-)

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    michelle says:

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    I think the tape skipped the part where you made the biscuit topping and the beginning of the bread recipe? Anyway, I like that your children eat this for breakfast! I will make this! I ordered the einkorn and emmar whole grain from Lentz farms like you mentioned on the facebook, and will grind it at home. Very exciting concept of opening ancient DNA.

    • janet says:

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      I haven’t watched it, but I made the biscuit topping at the beginning of the tape while other things were cooking. Let me know if you need directions on anything, or ingredient amounts if that didn’t come through on the tape. Glad to hear you ordered the grain. I use my little spice grinder–actually, my youngest son likes to eat the results, so he helps me with the grinding :) One of these days maybe I’ll get him a regulation grain grinder :)

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    michelle says:

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    I used to have a manual grinder. But then I traded it in for a very loud electrical grinder. Its been a while and I hope it still works! Yes if you can somehow post the recipe for the topping and bread if not then have a recipe of topper sort of like for dumplings? And a real easy bread recipe I guess. But if you can that would be nice. thanks.

    • janet says:

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      Recipes posted :) Maybe a manual grinder is better these days? I only have my little spice mill that is dependent upon electricity–if the power goes out we will all need rocks to pound the grain into flour :)

      • michelle says:

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        Takes a lot of elbow grease so to speak. But yes you have a point.

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    Heather Pryor says:

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    This looks lovely, Janet. Could you please give me the recipe for the buiscuit topping? I have used einkorn flour since talking to Stewart in Nov and find it really great, no digestion problems.

    • janet says:

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      Wonderful! I listed the ingredients for someone else…read the comments and you will find them.

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    Lionandrew says:

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    Janet, I have not finished watching this whole video. But I will say that your food is incredibly delicious!! (I’ve eaten it on many occasions) Thank you for giving us all new ideas :-) Recently I always bless the food on an Oversoul level and flush with violet. Wonderful. But then I have been also flushing with medium green and pale pink. Healing and love. What do you think about this? Keep ‘em coming Janet!

    • janet says:

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      I think it is all great–please review in my “Decoding Your Life” where I discuss about what to do with your food–and to add colors, archetypes AND tone is always awesome to the mix! :)

      • Lionandrew says:

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        Will review DYL! Didn’t think of adding archetypes, excellent suggestion! And toning food – - GREAT!! I’m on it. Thank you again Janet.

      • michelle says:

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        What a great idea! I can create so much love in my food now. I am grateful because I always read so many New ideas on this website. Makes me happy.

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    Lisa says:

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    Can you post the ingredient amounts of the biscuit topping and bread? They got cut out in editing, I think. I really enjoy cooking, and chicken pot pie is one of my favorite meals. Your boys are lucky to have this for breakfast, and you are lucky to have them to cook for. :)

    • janet says:

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      Biscuit topping: 1 cup almond meal; 1 cup buckwheat flour; 1 cup unsweetened coconut milk; 4 teaspoons baking powder; 1/2 teaspoon sea salt; 4 tablespoons melted butter or other shortening.
      Bread: 480 grams einkorn flour (3-4 cups flour depending upon your measuring cups!); 1 cup lukewarm water; 1 teaspoon sea salt; 1 tablespoon honey; 3 teaspoons dry yeast.
      Fortunately, my boys help me with cooking chopping, grinding and they tell me all the time how much they appreciate all that I do for them! I am grateful that they appreciate my efforts PLUS they help me when asked :)

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    Sandraellen says:

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    Janet thank you for this fantastic podcast. I mentioned this in the member’s side blog that a few days ago I dreamt you were bringing me a freshly baked loaf of einkorn bread. I was so happy for the bread but even after waking I was happy because I knew I was working with ancient DNA and mind patterns. And, of course, I had some of your luscious bread during the Extravaganza Intensive. As Michelle said there is a bit of a bump in the podcast which leaves some question about the honey and the hot water. Would you be willing to give us the recipe? I know you are busy but I just received my shipment of einkorn berries and I am read to bake! Thank you so much.

    • janet says:

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      1 tablespoon of honey and 1 teaspoon of sea salt dissolved into 1 cup water. I use 1/2 cup boiling water to dissolve, then add room temperature water to bring to lukewarm. Let me know how your einkorn cooking turns out. I am still experimenting and learning :) But I do know that I LOVE it and so does my family.

      • michelle says:

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        Merci beaucoup :)

      • Clare says:

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        “I use 1/2 cup boiling water to dissolve”.

        This is why your bread didn’t rise. If the water is too hot for a baby, then it is too hot for the yeast.

        I like to make homemade bread, so I have to make sure the temperature of the water is just right.

        Also, I never cook turnips like that, I’ll have to try this. :)

        • janet says:

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          After I dissolve the salt then I add cooler water to bring it to lukewarm.–I”ve made bread with “regular flour” like this for years. :)

          • Clare says:

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            Ok. Maybe it wasn’t warm enough in your house. I put the light on in the oven, or even heat the oven slightly, then set the dough in there to rise. That works good. :)

          • janet says:

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            Have you baked with einkorn?

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    Micayla says:

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    Einkorn in so delicious and I have been seriously craving it since the Hyperspace Extravaganza! It feels so whole and pure. I can’t watch the video on my phone though.. Where do you get your einkorn again Janet? I need it!

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    gina1971 says:

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    My family loves chicken pot pie. I’ve looked at several recipes and none of them are healthy – the biscuits are premade by Pillsbury in the frozen section. They are loaded with transfats and other undesirable ingredients, so I never buy them. This looks delicious and nutritious so I’m excited to try this out tomorrow!

    • janet says:

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      My boys love this recipe! They can’t get enough and have had it for breakfast almost every school day since the beginning of the year. I keep thinking they will get tired of it, but not yet! Last year it was my “noodle-less lasagna” recipe–this year it’s chicken pot pie! Let me know what your family thinks!

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    gina1971 says:

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    That’s great that your boys love it for breakfast and aren’t tired of it yet. I made it today and we just ate it for dinner. Everyone liked it. I will be making this again! I like using turnips instead of potatoes. No one could tell the difference.

    • janet says:

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      Yay! Turnips look like potatoes and I have fed many dishes with chopped up turnips to people who say they don’t like turnips and absolutely cannot tell the difference.

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    Clare says:

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    You asked; “Have you baked with einkorn?”

    No. I’m going to order some soon!

    • janet says:

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      So…that is the issue between working with wheat flour and einkorn. Einkorn’s properties are completely different and that is why the results are different. I have been researching and experimenting with it for the past 6 months and I am still learning how to bake with it.

      • Clare says:

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        Can’t wait to try it! :)

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