Sometimes, there is nothing more satisfying than a simple sandwich. Today's offering was nothing more than a basic tuna, with a small amount of mayonnaise and dijon mustard mixed in and topped with local organic pea shoots.
On the side, I have a salad comprised of cooked kamut lightly dressed with a balsamic vinaigrette and topped with a mixed variety of beets lightly coated in olive oil. These beets were boiled and were the most lovely colours when they were peeled. They practically glowed. Leave the beets whole with skin on to cook, then peel after (if desired; we often eat the skin of beets like this).
I am totally in love with kamut. It is an ancient grain and related to durum wheat. It is, overall, more nutritious than common wheat as it has about 30% higher protein, cotains more riboflavin, thiamine, niacin and Vitamin E, and is higher on 16 of the 18 amino acids found in wheat, to name of few.
I haven't figured out the details of its history but kamut is also a registered trademark of Kamut International, LTD. I find this odd for a grain! I believe it is something to do with the family that preserved this ancient grain. Kamut is naturally hardy and has not been genetically modified which makes it excellent in organic farming practices.