Rustic, nutty and slightly smoky – even burly bros get won over by the flavor and plant-power of protein-rich green spelt. Dried over a beechwood fire, these green spelt kernels provide valuable protein and are enjoyed by fans of hearty treats as a tasty meat substitute. So green spelt makes fans of traditional fare, protein junkies and grain groupies equally happy.
Practical power pack for work and sport
Anyone on the lookout for tasty sources of plant protein should definitely give green spelt a try. Per 100g, these kernels provide a power combo of 11 grams of protein, a quick release of energy from easily digestible carbohydrates, and just 3 grams of fat. Perfect for keeping you on the ball in the gym or at work. Rich in fiber, magnesium and iron as well as folic acid, B vitamins and zinc round of this accomplished power pack.
Protein booster: it’s the combination that counts
Green spelt becomes the perfect protein booster with this little trick: Combine these hearty grains with pulses or nuts. Because cereal protein contains a good mixture of all of the essential amino acids – they’re only missing one: lysin. And pulses and nuts have that in abundance. So you can easily fill the “lysin gap” and enjoy the full power of the protein. Simply mix together a crunchy muesli of green spelt, soya flakes and nuts. Or make green spelt patties and dip them in hummus.
Tip: If you’d like to know more about protein quality and clever combinations of plant proteins, then take a look at our article More protein power with a clever combination.
A nutty grain with a smoky aroma
The question remains: Why does green spelt taste so deliciously aromatic, nutty and smoky? The answer is that the spelt is harvested when half ripe and then kilned over beechwood. This makes the green kernels very easy to digest and gives them a long storage life. It was invented in Franconia, Germany, out of pure necessity, when periods of bad weather meant the spelt needed to be rescued from the fields.
Life hacks for green-spelt dishes
With its strong flavor, green spelt is a protein-rich alternative to meat – whether you use it to make green spelt patties, as a filling in a stuffed cabbage roll or as a green spelt Bolognese sauce with pasta. The nutty grains also taste wonderful as a risotto, or in stews, soups and salads. The only thing you can’t do is bake with green spelt alone, because the gluten is destroyed by the kilning. Tip: Pre-cook green spelt and store in the fridge. Cooling it down makes it taste even fresher and crunchier.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.