From "Allergy and Candida Cooking Made Easy" By Sondra Lewis (printed with permission)
1 Tablespoon sesame oil
1 Cup Celery, diced
OR 1 1/2 Cups cabbage, finely chopped
OR 1/2 Cup celery, diced and 3/4 Cup cabbage, finely chopped
1 teaspoon sea salt
1 teaspoon dill weed
1/4 Cup pecan pieces
2 Cups quick cooking Kamut or spelt flakes
1 Cup chicken broth
1 cup water
1. In skillet over medium heat, saute celery in oil until just tender. Stir often. (omit this step if only using cabbage)
2. Add salt,dill weed, and pecans and stir to evenly distribute spices.
3. Add flakes. Toast flakes over medium heat for approximately 5 minutes. Stir often.
4. Add liquids and cabbage, if using. Stir. Cover. Allow stuffing to cook on medium heat for 5 minutes or until flakes are done and liquid is absorbed. Stir and serve.
Yield 4 Cups - 8 servings
"This recipe has been a favorite of my guests for Thanksgiving Dinner for years," Sondra Lewis