Freekeh Vegetables Chicken Soup.

Did I hear you say ‘you have a cold’ then head to your kitchen and start cooking. XX

Freekeh is a staple food in Middle Eastern cuisine, especially in  Jordan, Egypt and north Africa. A type of wheat that’s harvested prematurely and roasted. It has high fiber and protein content and it’s also nutrient-rich with calcium and iron
It also contributes less to spikes in blood sugar than regular wheat.

Although it is not gluten free, because the grains are harvested when green the gluten structure is slightly different and the grain may lack another amino acid called gliadin which acts as a trigger to gluten intolerance. The grain is also burnt which denatures the gluten.

Ingredients: 

  1. Half an organic Chicken with bones, skinned.
  2. Seasonal fresh vegetables, today I’m using, onions, carrots, cauliflower, cabbage, courgettes celery & asparagus.
  3. A knob of butter or ghee.
  4. 100 g Freekeh or quinoa.
  5. Ginger, cloves, cardamom, bay leaf, turmeric & black peppers.
  6. 1/2 a lemon.
  7. Sea or Himalayan salt to tase.

In a saucepan, saute the onions, celery and all spices except the black peppers, then add the chicken, Freekeh, cover with water until it boils, cook on a very low heat for a couple of hours, till chicken is completely cooked through, then just 10 minutes before serving add the vegetables, I usually leave the green vegs to 5 minutes before I serve.

Turn heat off then add lemon, salt and black pepper, serve and enjoy xx

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