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© 2009 Raw Food Art Culinary Art by Shelley Abegg
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Features :
Inherently sweet, Kamut has a rich, buttery flavor and supplies 20-40 percent more protein than most wheat.
Benefits :
Kamut is also superior in lipids, vitamins, minerals, and fiber. The level of gluten in Kamut is relatively low and therefore, is often tolerated by individuals who have wheat sensitivities.
Spelt is an excellent source of vitamin B2, a very good source of manganese, and a good source of niacin, thiamin, and copper. This particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes.
References :
bread - wrap dough
A NOTE FROM SHELLEY:
Finally I have a means of teaching you as if you were with me in person. Learning with text alone can be very confining and limiting. Now with multi-media I can offer you a greater advantage when sharing my knowledge. In the podcasts not only will you have the advantage of my voice, but still and motion pictures. Food is an ongoing medium where the creating never stops. Not only can I help you to become engage in one of the most power arts out there, but I have the ability to keep it moving forward. I tell people, the thing that keeps you in the game of any art and especially integral foods is diversity. With the tool of podcasting, change becomes easy and inviting.
Shelley
bread-wrap dough recipe
ON GOING INFORMATION:
The continual knowledge and courses are delivered through the podcasts and blogs above. Simply click the links and it will take you to your classroom.
Sample of Recipe
Item Number S8-91707-4
SHORT REVIEW:
bread-wrap dough - This dough has the taste of gourmet. The beauty is in how ease it is to make. All the foods that can be complimented with breads surrounds this recipe. It’s amazing how reframing from cooking can preserve so much more flavor and nutrients. Warming no more than 118 degrees can still give you so much freedom in the world of bread. Sandwiches, wraps, flour tacos, tostadas, burritos, pizzas, crackers or dumplings, the choices are rich and worth the experience to explore.
ADDITIONAL INFORMATION:
When it comes to breads, so many people are challenged with the grains. This recipe uses the whole grain of the kamut or spelt flour, a much better choice for the digestion. With each recipes comes pictures of the ingredients used, helping to educate you on how it looks and what to buy. Click on the blog for the quick and power class of information.
RECIPES THAT COMPLIMENT THE
‘BREAD-WRAP DOUGH’ RECIPE
¢.99
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RAW FOOD ART, CULINARY ART BY SHELLEY ABEGG