Einkorn wheat, einkorn meaning single grain, is one of the oldest forms of cultivated wheat. While it has not been hybridized like many forms of wheat that grace our natural product store shelves, it remains out of reach for those with wheat intolerance.
What first drew me to Jovial Foods’ Einkorn Pasta was the inherent nutritional content- high in protein (even greater than many whole grain pastas), high in dietary fiber and nutrients (trace minerals like manganese, phosphorous and magnesium).
I often turn to whole grain pastas like Soba (Spring Wheat and Whole Buckwheat) and Udon (Whole Grain Durum Wheat) for both their high protein content and trace minerals. The drawback with both Soba and Udon is their high sodium content- both pastas generally have added sea salt. Jovial’s Einkorn Pastas (Fusilli, Rigatoni and Linguine) have zero milligrams of sodium, with more protein per serving and vital components of a healthy diet- trace minerals in abundance. When compared with (plain) organic durum whole wheat semolina, again Einkorn Pasta is superior for both protein content and the pasta has significant amounts of trace minerals.
Spring Jovial Einkorn Pasta dish (pictured above)
- Isabelle Farm Tomatoes
- White wine
- Olive oil
- Jovial organic whole grain Einkorn pasta or for gluten free option, Jovial organic brown rice spaghetti
- Pepper and raw grated Manchego (optional and given there is no salt in the pasta or list of ingredients above, the Manchego adds another dimension to the dish)
With my ingredients above I served the Einkorn Pasta al dente and lightly sautéed the vegetables. The dish was wonderful and the balance with the vegetables perfect. The pasta holds up to the spring vegetables and the Einkorn wheat is like your favourite Italian noodles- both the spaghetti and penne are my favorites. I managed to save a few portions for the next day and the pasta and vegetables were excellent served cold.
Jovial and Cradle to Cradle Packaging
After reading William McDonough and Michael Braungart’s Cradle to Cradle earlier this year, I would be remiss in reviewing the product in not also commenting on Jovial’s packaging. As expected from a company sourcing high quality organic and nutrient rich food, they have also considered their ecological footprint in their packaging choices. Most of their choices should be applauded: Jovial’s boxes for their pastas use recycled content, are recyclable and their package windows and inner product bags for their spaghetti are made from wood pulp and hence compostable. So nothing goes to waste. (Better yet at the company grows they can lower their packaging costs and consumers product costs by selling in bulk).
Jovial’s Gluten Free Line
For consumers who are looking for brown rice or gluten free pastas, Jovial also makes pastas such as spaghetti and caserecce (a spiral noodle) from organic brown rice flour. (All of their Einkorn Wheat products are in brown and white packaging; all of their gluten free products are in green and white). While they do not have the high protein content and trace minerals of the Whole Grain Einkorn pastas, they are certified gluten-free and organic.
Jovial also makes a line of gluten free cookies with organic rice flour. The cookies are wonderful with espresso, as they are almost biscotti like- courtesy of Italian bakers. While I praised the Einkorn line for its Cradle to Cradle packaging considerations (all packaging material is either recyclable or compostable), for some reason the folks at Jovial did not package the cookies (wrapped as pairs) in compostable film. That said, the cookies, or biscotti, are perfect for gluten-free school lunch treats or paired with your morning coffee.
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