1 tablespoon coconut oil
2 leeks, finely sliced
2 cloves garlic, finely chopped
1 cup pearled spelt
2 bunches of asparagus, chopped in to 1 inch pieces
1 tablespoon coconut butter
the juice of 1/2 lemon
pepper and salt
** use organic and bio-dynamic ingredients where possible **
In a large pot lightly sauté the leeks in the coconut oil for approximately 10 minutes. Add the pearled spelt and garlic, and stir for a minute. Add a dash of purified water (about 1/2 cup) and simmer whilst stirring. Add a handful of the asparagus. Continue to add purified water, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for approximately 30 minutes or until the spelt is tender. Add the remaining asparagus and coconut butter. Stir to combine for 4 minutes. Add the lemon juice, salt and pepper. Place a lid on the pot of risotto, remove from heat and allow to rest for 10 minutes. Enjoy!
NUTRITION NOTES: SPELT
Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Spelt is an excellent source of manganese, and a good source of protein, copper, and zinc. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), is an excellent source of fibre, and high in B complex vitamins. Spelt can contribute to a lower risk of cardiovascular (heart) disease, type II diabetes, and can lessen occurrences of migraine headaches.
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