Spelt and seaweed The combining of ancient ingredients from land - PowerPoint PPT Presentation

Spelt and seaweed The combining of ancient ingredients from land and sea

The fertile crescent

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Neolithic house of the settled Irish farmers

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Spelt v Wheat 25-30% more B vitamins (vital for brain function and the nervous  system) 45% more Vitamin E (an important antioxidant)  Higher in healthier unsaturated fats  Perfect Protein-contains all the essential amino acid-very unusual in a  plant food 10-15% more protein (muscle building especially for athletes) and  weight loss High levels of L-Tryptophan which is involved in the production of  serotonin – VITAL BRAIN CHEMICAL High in fibre but very easy to digest as the fibre is water soluble 

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Sea eason soning ing mi mix

Recip ipe; e; INGRIDI GRIDIENT NT LI LIST; T; Souper seasoni soning; ng; Recip ipe; e; Black ck pepper er corns, s, 3 parts Souper spelt; t; Pink pepper er corns, s, 2 parts Pearled ed spelt t (78%) Sea salt, t, 1 part Dulsk sk, rip kelp, p, sea spagh ghetti tti (20%) Fennel el seeds ds, 2 parts Sundried ed tomat atoes oes (2%) Recip ipe; e; Souper veggie ie stock ock base; e; Leek, 10g Fennel el, 9g Carrot, ot, 9g Celer eria iac, c, 10g Sun Sun-dried ied tomat matoes oes, 5g Garlic c cloves, es, 1 Pa Parsley, 10g Coriand ander er, 10g Salt, t, 3.5g

Nutrition Facts User Entered Recipe 1 Serving Amount Per Serving Calories 267.3 Total Fat 2.9 g Saturated Fat 0.1 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.3 g Cholesterol 0.0 mg Sodium 356.8 mg Potassium 504.5 mg Total Carbohydrate 66.7 g Dietary Fiber 11.1 g Sugars 3.7 g Protein 11.2 g Vitamin A 18.8 % Vitamin B-12 0.0 % 8.4 % Vitamin B-6 Vitamin C 29.1 % Vitamin D 0.0 % Vitamin E 1.3 % Calcium 10.2 % Copper 12.6 % Folate 8.7 % 19.9 % Iron Magnesium 13.4 % Manganese 39.2 % Niacin 6.0 % Pantothenic Acid 3.1 % Phosphorus 7.3 % Riboflavin 5.7 % Selenium 2.8 % Thiamin 6.1 % Zinc 3.9 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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En End of f pr present esentation ation an and th thank ank you ou for or your ur ti time e