The new superfood making footsteps into our health and food shops is freekeh: a cracked greenwheat meaning “to rub” in Arabic. Created by accident many years ago after a Middle Eastern village’s crops were set on fire, the villagers then rubbed off the char and here we are now.
Currently popularly in the US and Australia, it is something else to add into your porridge in the morning alongside your flax seed, chia seeds, pumpkin seeds, sunflower seeds, honey, and all types of dried fruit; the super grain boasts nutritional benefits and is a versatile substance with a smoky flavour that you can add into all sorts of recipes.
Greenwheat Freekeh founder Tony Lutfi was recently featured in a profile on SmartCompany.com.au, he highlighted some of the pitfalls facing businesses in Australia and how Greenwheat Freekeh was able to overcome them.
“I was down and out and considering whether I should bother keeping the business going and I looked at my emails and I had over 4000 emails from people wanting to buy freekeh. A lady had appeared on the Dr Oz Show in the US extolling the benefits of freekeh and since then everything turned around for us.”
“We are growing through production, branding and technology. We are growing production significantly and are experimenting with making freekeh from different grains. Freekeh to grain is like wine to grapes, you can make lots of freekeh from different varieties of grain and each will be different.”
Greenwheat Freekeh was recently featured in New Jersey newspaper The Record.
While hardly new — this ancient grain has been around since biblical times — it’s gaining popularity recently, reports Mary Beth Vultee, Whole Foods’ culinary coordinator for the Northeast Region. High in fiber and protein and with a nice nutty taste, freekeh is a “super food,” Vultee says, perfect for both sweet and savory meals.
2014 promises to be a huge year for Freekeh. Food writers and websites have been posting their yearly food trend lists and Freekeh is getting plenty of attention…
Eating Tea And Other Food Predictions For 2014 – NPR
“New — but still ancient — grains will join the now-common spelt and quinoa. Teff and freekeh may be as familiar to us by the end of next year”
2014 food trend predictions: Freekah, ‘year of gin’, tea leaves – Digital Journal
“Use freekah in place of rice or barley in dishes like risotto and salads. Use cracked freekah in your tabbouleh or whole cooked freekah in a parfait with fruit and yogurt. Toss the freekah with maple syrup or honey first. Then layer it with fruit and yogurt.”
Changing tastes: fabulous new flavours are on the menu for 2014 – Herald Sun
“Freekeh has a low GI and is higher in protein, vitamins and minerals. It is emerging on restaurant menus in LA and New York and is praised by Jamie Oliver. Some nutritionists say its better than quinoa, which is the oh-so-last-year superfood of 2013.”
Ancient grains: why you should eat these six superfoods eaten by the Aztec – News.com.au
“Because the grain is picked while it’s still green, freekeh retains higher amounts of protein, vitamins and minerals. It’s also packed with fibre – it has four times as much fibre as other grains such as brown rice.”
A Look at 2014′s Whole Grain Trends – Whole Grains Council
“As we’ve seen in the past year, quinoa has taken off like a rocket and freekeh is hot on its tail”
Food and drinks trends to watch out for in 2014 – Yahoo CA
“Foodies and chefs have worked their magic and the public is ready for change”
2014 has got off to a flying start. On January 13th Freekeh was featured on the incredibly popular Dr. Oz Show, seen by millions of people and syndicated all over the world.
Dr. Oz featured Freekehlicious, made from our Australian freekeh and co-branded in the USA. Dr. Oz highlighted the many benefits of freekeh and promoted it as superior to quinoa. Recipes featuring freekeh are available via The Dr. Oz Show website.
Greenwheat Freekeh founder Tony Lutfi was recently featured on ABC Rural, talking about the growing demand for green grains and the process of making Freekeh.
“The biggest demand is coming from the United States, followed by Canada, the United Kingdom, we have demand from the Ukraine and now from Brazil and the Australian market has been growing, from a very low base, at approximately 270 per cent per annum for the past three years.”
Listen to the interview: http://www.abc.net.au/news/2013-11-21/nrn-green-harvest/5107760
The Academy of Nutrition and Dietetics has recognized the benefits of Freekeh, including weight loss, improved eye health and digestive health.
Freekeh is ideal for weight loss due to its high fiber content.
Read the full article and get the recipes: http://voxxi.com/2013/11/06/benefits-of-freekeh-weight-loss/
Our North American Distributor Freekehlicious was recently featured on The Cook’s Tour blog.
Barbara Fanelli, who was seeking healthy meal alternatives for her husband who has Type II diabetes, founded the company in 2010. She first heard of freekeh while watching an episode of Dr Oz. Her research produced two vastly different sources of freekeh – one from the middle East and another from an Australian producer. She sampled both products and found the Australian grain to be cleaner and of a superior grade. She began to import and distribute Greenwheat Freekeh and Freekehlicious was born.
Read the full article: http://www.cookstour.net/2013/09/freekehlicious-direct-from-new-jersey.html
Leading food technology publication Food Australia recently presented a comprehensive article highlighting the benefits of Greenwheat Freekeh and the innovation of our production process.
Lutfi utilized his extensive engineering background to develop a time and labor-friendly method of producing freekeh in order to make widespread production possible. The process, which took three years to perfect, is entirely natural and involves immobilizing the enzymes in the grain without cooking it.