Sprouted wheat: recipes. Video
Sprouted wheat is very useful, especially for those who are weakened by a long illness, are in a rehabilitation period or suffer from anemia. It has long been used in Russia to prepare cereals and jelly in winter and spring, when vitamin deficiency began. You can also make a soup or salad from it, add sprouts to the dough when making bread.
Useful properties of sprouted wheat
By germinating wheat, it is possible to obtain a semi-finished product, the nutritional value of which is completely preserved, because the bulk of vitamins, minerals and amino acids are contained in the grain shell. Flour and wheat grits are made from grains from which this shell, bran, has been removed. Wheat sprouts contain twice as much vitamins E and B group as cereals, and, in addition, there is vitamin C. Sprouted wheat contains 10 amino acids, which are considered essential because they enter the body only with food. The biggest benefit comes from sprouts that have not been cooked at all.
If you want to make every breakfast as healthy as possible, include vitamin pate in it. For its preparation, take: – 200 g of sprouted wheat; – 1 clove of garlic; – 1 tbsp. l. olive oil; – 2-3 sprigs of parsley and dill; – ground black pepper; – salt.
To remove a specific aroma from garlic, crush its clove with the flat side of a kitchen knife and remove the green core: it is this that is the source of the garlic “spirit”
Chop fresh herbs finely, grind garlic and wheat in a blender. Place the wheat in a bowl, add the herbs, season with salt and pepper, pour over with olive oil and stir. Such a pate with rye bread or bran bread toast is very tasty.
You need to store vitamin paste in the refrigerator in a sealed container for no more than three days, then its beneficial properties decrease
Try making a delicious vegetable salad with wheatgrass. For it you will need: – ½ cup of rice; – 4 tbsp. l. germinated grains; – ½ bell pepper; – 1 clove of garlic; – fresh herbs; – 2-3 feathers of green onions; – 1 pickled cucumber; – ground black pepper; – salt.
Place the rice in a small saucepan, cover it with 2 cups of water, place on the stove, bring to a boil, reduce heat, and simmer at minimum temperature for 15 minutes. Throw the rice in a colander or metal sieve, rinse with cold water. Grate the pickled cucumber on a coarse grater or cut first into circles, then into thin strips. Cut the bell pepper in half, remove the seeds and core. Cut half the pepper in half again and cut into thin strips. Remove the green core from the garlic and chop finely. Chop green onions and fresh herbs finely. Put boiled rice in a bowl, add sprouted wheat, cucumber, peppers, onions, herbs and garlic. Pepper, add olive oil, stir.