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

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Sep 20, 2022 648 likes •866 views

Spelt and seaweed The combining of ancient ingredients from land and sea The fertile crescent sp spel elt t is s a cross oss po pollination lination of of go goats ts gr grass ss and d em emme mer wh whea eat. t. Neolithic

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Spelt and seaweed

The combining of ancient ingredients from land and sea

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The fertile crescent

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sp spel elt t is s a cross

ss po

pollination lination of

f go

goats ts gr grass ss and d em emme mer wh whea eat. t.

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Neolithic house of the settled Irish farmers

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Image age of respect ected ed Neolithi thic c fa farmer er bein ing g buried ed with h his fa farmi ming g equi quipmen pment, t, As opposed sed to warriors s of the same e age and later being ng burie ied d with their Weapons

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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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+

mega ega foo

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Front

nt of
f pr

product

duct bo

box

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Dr Dried ied se seaweed eed

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Pea ealed led sp spel elt

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Veg egetable etable st stoc

k ba base se be before

re and

nd After er dryin ying g pr proce

cess

ss

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Veg egetable etable st stock k after er reh ehydration dration

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Sea eason soning ing mi mix

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INGRIDI GRIDIENT NT LI LIST; T; Recip ipe; e; Souper spelt; t; Pearled ed spelt t (78%) Dulsk sk, rip kelp, p, sea spagh ghetti tti (20%) Sundried ed tomat atoes

es (2%)

Recip ipe; e; Souper seasoni soning; ng; Black ck pepper er corns, s, 3 parts Pink pepper er corns, s, 2 parts Sea salt, t, 1 part Fennel el seeds ds, 2 parts Recip ipe; e; Souper veggie ie stock

ck base;

e; Leek, 10g Fennel el, 9g Carrot,

t, 9g

Celer eria iac, c, 10g Sun Sun-dried ied tomat matoes

es, 5g

Garlic c cloves, es, 1 Pa Parsley, 10g Coriand ander er, 10g Salt, t, 3.5g

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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 % Vitamin B-6 8.4 % Vitamin C 29.1 % Vitamin D 0.0 % Vitamin E 1.3 % Calcium 10.2 % Copper 12.6 % Folate 8.7 % Iron 19.9 % 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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Sea easona nal sea ea & w & win inter er veg egeta etable, ble, fis ish & p & pea earled ed spe pelt broth; th; Sea ea veg eget etable le & r & roasted ed squash h spe peltott tto;

;

Soup uper er spe pelt & s & sea eawee eed d chic icken en wit ith cocon

conut

ut, , chil illi li & c & cori riande der; r;

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Food d pyram amid id pa pack ckaging aging

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Box recipes

Seaso sona nal sea & winter er vegeta table, e, fish h & pearled ed spelt t broth

Sea vegeta table e & roasted d squash quash speltotto

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En End of f pr present esentation ation an and th thank ank you

u for
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