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KAMUT® Pizza and Pesto | Bonus Cooking Episode #12 with Andrea Catherine | Certified Ayurvedic Health Counselor
9th September 2018 • GREEN Organic Garden Podcast • Jackie Marie Beyer
00:00:00 00:16:06

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Tuesday • September 4, 2018 and Certified Ayurvedic Health Counselor Andrea Catherine is here to share with us her new ingredient KAMUT® flour and a recipe for Pesto.

What’s cooking?


Retreat at Spirit Ranch at Home in Your Heart

Considering we have been connected since March it’s not that many episodes we put out because we’ve both been busy!

Our CSA is winding down, I think my last pick up is October 2nd

I got something I have never used before! That is a rare thing for me, usually I am like I know what to do with this, and I feel a sense of pride in knowing! Cause I know a lot of people don’t know what to do with what they get in their Farm Share.

Bob Quinn Kamut

We got KAMUT®, the grain, it’s a form of wheat.

Idk if I am actually saying it right. The word itself is formed from the Egyptian for wheat, it’s a form of wheat. It’s a wheat berry. We got it ground up.

I’m thinking of using it to make

  • scones
  • pancakes
  • bread
  • soup

Time for warmer foods, last night we roasted a bunch of vegetables.

I have been wanting to make homemade pizza! So I was thinking of making pizza dough in the next few weeks. So that is my homework, it’s my homework.


Can I say something. So I want to say KAMUT®is a registered trademark wheat that Bob Quinn grows over on the East Side. He is an international business, it’s grown organically, and people who have a gluten allergy, tend to be able to eat it, the allergy has to do with the way it’s processed and not the gluten itself.

And he is like the leader in the world for selling this and his biggest customers are pasta makers in Italy. He goes to Italy every year. I so want to write children’s book about him, I loved his interview and I have wanted to find out how we can grow that? So Brooke must be growing it in Whitefish?

I think she milled it.

Cool, homemade Pizza Dough, I have an awesome Pizza dough recipe I could share with you.

I’m gonna pull up her email, Yes he did trademark it, here’s her email:

~ This week the full and half shares will be receiving a bag of Kamut flour. KAMUT® khorasan wheat is an ancient wheat, guaranteed under the KAMUT® brand to be always grown certified organic, never hybridized or genetically modified and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste and firm texture. Compared to most modern wheat it has more protein, amino acids, vitamins and many minerals, especially selenium, zinc and magnesium.

Khorasan is a variety of wheat and thus has gluten. However, many people with sensitivities to modern wheat report being able to eat KAMUT® khorasan wheat with no difficulty. (see Gluten Intolerances below)

Most likely originating in Mesopotamia, legends exist of this grain being found in Egyptian tombs. However, there is no archeological evidence to substantiate this. Farmers in Turkey call the grain “Camel’s Tooth” because of its shape or the “Prophet’s Wheat”, referring to another legend that Noah brought the grain with him on the ark.   ~

Gluten intolerances

This is what I want to clarify, people who have celiac are still going to have a reaction, but people who have gluten intolerances, it’s a little different then an allergy. If they have a reaction that is not celiac they may be able to process it, just to be really clear.


I know Bob Quinn, has been posting on social media much more then he has and I think I just replayed that not long ago. 

I look forward to looking it up!

That’s my homework ~ learning opportunity

I picked that up on a teaching podcast I found. 

The kids that I am working with, are starting school. We check in a lot and ask 

  • what do you like?
  • what are you looking forward to?

I check in to. And I’m thinking alot about

  • what does education mean
  • a lot of things I am learning
  • it is a different format

It feels more open.

I feel like I am learning a lot about teaching etc this summer. Also, I have been really engrossed with teaching and I created this webinar on teaching students with dyslexia this morning. So I am really just learning a ton about the brain science behind how to rewire a students brain etc.

Well I’m excited about what you’ve got going on. The possibility!

The other thing I did, I submitted a podcasting course to FVCC. It’s total imposter syndrome, I wrote tis class back in 2016 and I just submitted it yesterday. I didn’t change one thing. I had the forms from FVCC for 2 years, I suddenly had the confidence. 

I’d be happy to help you, like doing a practice interview.

I’m glad you said that because practice interviews and recording are the basic steps and exactly what the class is all about.

What are you cooking this week?

Well the last couple of weeks the things that are standing out! 

The greens are so prolific! That was a delight! We’re shifting into root vegetables and I just don’t want the greens to get lost. 

What greens are you getting?


Well, we just pulled all the basil out of the garden

where the kids where I’m working at 

we access the central kitchen garden, for the Kalispell School District, at Kalispell Middle School. 

I started to make pesto. We have to finish making this week

tasted basil

A lot of the kids had never heard of pesto. 

simple recipe

  • pine nuts
  • lemon juice

Pretty simple. But what a wonderful resource, when we can use these herbs that are so potent, have such strong flavors. The bitter taste of strong health benefits! Preserve it. I’m planning to freeze it!

In some kind of containers, you can freeze it in ice cube trays, pop it out you have a single serving of pesto for your pasta.

This is so timely because my BFF Dacia came up and I was like do you want this basil, take it all? She was like no way! I was like we could pull the plants out. It could freeze any time and I will just lose it. I have like 4-5 large plants.

She said don’t you want to make pesto, but I was like no, not really, because, 

  1. Mike’s not going to eat it. I was thinking I could make it into gifts for people for Christmas and get Mike to can it.
  2. This was the thing I was gonna say, is that because it can be so strong and bitter, is the Health Food Store in town had a deli and they made this pesto mayo, that was so addicting. She took this natural mayo and put a tablespoon of pesto in and it was soooooo delicious. But what I usually do is just put a piece of fresh basil or fresh arugula on my sandwich. The kids might like that a little less potent.

When we talk about changing our diet, 

people struggle trying to replace things, they’re taking things out, but something that is easier is to just add something in. So maybe you have mayonnaise on your sandwich, and you can’t kick the mayo and that’s fine

adding something like pesto in that  has that little bit of kick might aid in your digestive process, that might be more in tune with the digestive process. 

Im one of those that can’t kick the mayo but at least if you put a little pesto and less mayo that might be healthier.

I’m excited to now make some pesto!

Freeze it!

Make the pizza dough with the Kamut pizza!

Click here If you want to find some great recipes for Kamut and learn more about it

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