Every traditional culture that ate grains

Every traditional culture that ate grains processed them in such a way that maximized their digestibility and nutrient absorption. They achieved this by soaking, sprouting, or otherwise fermenting the grain. Today we're going to cover a savory porridge made with sprouted kamut wonderful for the most important meal of the day, breakfast.

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Savory Sprouted Kamut Breakfast Porridge

serves 2

It's nice to have grains on hand that are already sprouted and dehydrated. It allows one to make a heat of the moment decision about having porridge for breakfast. The alternative requires the foresight of an overnight soak. Were not often ones to make important decisions about breakfast without the benefit of a nights sleep.

We grind our grains in our ever-so-useful Vita-Mix, but a grain mill is even better. The texture of the meal is up to you a finer grind generates something akin to cream of wheat or polenta, and a coarse grind produces a more grit-like texture. Our Vita-Mix does not always grind evenly, so we sift the ground meal with a fine strainer to separate out the flour from the coarser grit.


  • 1 1/2 cups filtered water or stock*
  • 1/4 tsp sea salt (buy mineral-rich Celtic sea salt here)
  • 1/2 cup sprouted kamut grits (buy kamut berries here)

(*Homemade chicken stock or bone broth instead of water adds wonderful depth of flavor to this dish.)


Bring water or stock and sea salt to a boil in a medium saucepan. Add kamut and stir with a wooden spoon. Lower heat, cover, and gently simmer for 5 minutes. Add liquid to adjust consistency as desired.

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Posted in Cleaning Services Post Date 11/06/2016






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