Delectable Coconut Kamut Stir-Fry

This is something quick and easy you can whip up for your family.  Instead of using bleached flour high in gluten make the decision to use a low gluten nutritious wheat.  Kamut is a wild ancient grain and is part of the wheat family.  It originated from Egypt, also known as Ancient Kemet, and today grows in Montana.  Since the wheat is low in gluten it is usually more tolerable for people who have gluten allergies and is easier digested than any other common wheat.  Fortunately it has been able to stay away from being hybridized, thus making it more nutritious.  Some of the nutritional benefits of eating Kamut is the high content of minerals such as iron, calcium, and potassium.  Kamut also contains about 40% more protein and 60% more amino-acids.

Ingredients:

1 organic zucchini (cut into 1-inch long thin sticks)

2 organic broccoli stalks (cut off the florets to use)

1/2 organic yellow onion (sliced)

1 package sliced organic crimini mushrooms

3 organic Roma tomatoes (sliced)

6-8 sliced organic black pitted olives

1/4 cup organic extra-virgin olive oil

6 cups spring water

1 box organic Kamut spiral noodles

1 can organic coconut milk

1 teaspoon organic thyme

sea salt & cayenne pepper to taste

For this delectable dish, start off by heating the water on high to prepare for your Kamut noodles.  While waiting for the water to boil cut up all the veggies.  Put the Roma tomatoes and black olives aside to add on top of the pasta later.  If water is boiling now, add Kamut noodles and put on low-med heat for 6-8 minutes.  For the stir-fry, heat the wok on med-high with 2 tablespoons of olive oil.  Once wok is sizzling a bit throw the veggies and stir.  Saute' for no longer than 5 minutes for slight crunchy veggies.  Add more olive oil if needed (just don't over do it).  Once removed from burner add sea salt & cayenne to taste.  When the noodles are tender remove from burner and drain water.  Add the coconut milk and thyme to noodles. Combine meal and enjoy!