We all want to be healthy, beautiful, full of energy so that we can remain young and energetic until old age, able to live and enjoy life. And fortunately for us, the latest achievements of cosmetology and medicine help us in this. It is not for nothing that health-improving and rejuvenating procedures, the principles of rational nutrition, and a healthy lifestyle have become so popular today. Agree, it is much more pleasant to see an elegant lady in her years, who is in a hurry about her business (confidently walking on fashionable heels, clutching the Shape magazine under her arm); than sadly reflecting on the frailty of existence at the sight of a stooped figure and an extinct painful look of a woman of about the same age, coming out of the doors of the clinic with a pack of prescriptions. No one says that it is very easy to maintain youth and health for many years, nature still takes its toll, but the same nature can help us win the argument over time. Medicinal plants help get rid of many diseases, plant foods are the main component of proper nutrition, aromatic oils have a beneficial effect on well-being, and germinated grains!..
Have you heard of sprouted grains? Do you know about their healing effect on our body?
What can sprouted grains do?
Sprouted grains, both wheat and other cereals, are a powerful stimulant of the body’s vital activity and the most healthy food. They are:
regulate and restore vital processes in the body at any age, increase immunity, contribute to resistance to colds;
ensure normal metabolism and full functioning of the nervous system; improve digestion, treat eczema, stomach ulcers;
increase efficiency and improve sexual function;
restore visual acuity, coordination of movements, color and density of hair, strengthen teeth;
rejuvenate the body due to the presence of antioxidants in the sprouts: vitamins A, C, E and enzymes;
the lively energy of fresh sprouts stimulates the internal self-cleaning and self-healing abilities of the body, promotes the formation of hemoglobin; cleanses the blood;
germinated grains are a prophylactic to prevent cancer;
a large amount of magnesium in germinated grains helps to reduce pressure, remove cholesterol from the body, and reduces the likelihood of heart attacks;
sprouts are effective in reducing excess weight, especially radish, fenugreek, kale, alfalfa and clover sprouts that have a sharp taste;
sprouted seeds, grains and beans are easily digestible, contain much more vitamins than other foods, as well as an optimal combination of proteins, carbohydrates and minerals.
Preparation of germinated grains
For germination, you can use almost all types of cereals, legumes, vegetable seeds and nuts. The most common and affordable are grains of wheat, rye, lentils, beans of all kinds, peas, buckwheat, sunflower seeds, radishes, etc.
Rinse with cold water 50-100 g of grains (this is the daily norm for one person, but you can start with a smaller amount, depending on the susceptibility of the body). In this case, floating grains should not be used, they will not germinate.
Pour the grain into a flat glass, porcelain or enamel dish with a layer of no more than 2 cm to ensure uniform germination. Grains can be poured either on a lined cloth or gauze, or directly on the bottom of the dish. Cover the top of the grain with a cloth or gauze and fill with water at room temperature to the top level of the grain. You can even sprinkle the grain on the bottom of the dish and do not cover it with anything, but you need to make sure that moisture remains in the thickness of the grain. At the same time, the contents should be mixed at least once for uniform wetting of the grains with water and their effective germination.
Dishes or a tray with wheat are recommended to be placed in a warm, dark place.
In the future, it is necessary to moisten the upper fabric.
Germination of grains up to the recommended 1-3 mm occurs in about a day or two, depending on the ambient temperature and the quality of the grain. You can use grains with slightly hatched sprouts and even just swollen grains for food (germination of grains does not occur at the same time, and those that have not yet hatched, but have already filled with juices, are a full-fledged product).
Sprouted grains should be rinsed well under running water to remove odors (preferably first warm, then cold, until the rinsed water becomes completely clear), since fungal microorganisms can develop in the grains.
Keep in mind that:
When germinating, the grains should be kept in such a condition that they are not too dry and not too wet, if they are too dry, the germ will die in them, and if they are too wet, mold will appear.
Do not germinate the seeds for too long, as the seedlings will then be tough and bitter in taste.
Some bean sprouts contain harmful substances that are completely destroyed when boiled. Therefore, soybean and pea sprouts should be blanched in boiling water for a short time unless they are intended to be boiled with a meal. You can safely eat raw bean sprouts, lentils and alfalfa sprouts.
Storage of germinated grains
Sprouted grains or dishes from them are best consumed immediately, but can be stored in the refrigerator for up to 3-4 days. To store such dishes, it is desirable to add honey and lemon as preservatives. If, when stored in the refrigerator, ground germinated wheat has darkened (oxidized), especially when mixed with nuts or other additives, then it should not be consumed.
Cooking Recipes for Sprouted Grains
When preparing and storing sprouted grains, do not use aluminum utensils and grind grains in a coffee grinder, as all this reduces the healing properties of sprouted grains. For the same reason, it is not recommended to douse the grain with boiling water.
Sprouted wheat can be eaten whole (chewed thoroughly) or added to food. Sprouted grain and dishes from it are recommended for breakfast.
Seedlings in porridge are good, placed directly on a plate, or simmered for 20-30 minutes separately or together with porridge.
You can skip the sprouts through a meat grinder or mixer (both on their own and with lemon along with zest), add honey, dried fruits, fruits, nuts to taste.
You can cook various salads from vegetables, herbs, dried fruits with the addition of sprouted whole or ground grains and use such dishes to restore the body after physical exertion or to treat diseases.
Delicious and satisfying cakes, which are kneaded in water and baked on a baking sheet sprinkled with flour. From 1 st. tablespoons of grain makes one cake (the size of an oatmeal cookie). This is a hearty breakfast meal – with butter, honey, tea, etc.
Dried sprouted wheat can be ground in a coffee grinder and sprinkled with cereal, salads, and vegetable dishes with the resulting flour. From such flour, you can prepare refreshing drinks on water with honey or cream (but not milk).
Kissel from sprouted oats has healing properties. Grind sprouted oats in a coffee grinder or meat grinder, dilute with cold water, pour boiling water and boil for 1-2 minutes. For another 20 minutes, the drink must be insisted, strained and drunk fresh. This jelly is good for pancreatitis, diabetes, duodenal ulcer. With a weakened body, you can arrange a two-week course of taking such jelly.
Useful flour from sprouted and dried barley. This is malt, curative for diabetes, fatigue. For making malt 3 tbsp. spoons of such flour to insist in 1 liter of boiling water and take 1 tbsp. spoon 3 times a day.
The diet of Indian yogis who are about to achieve enlightenment consists of almost 50% sprouted grains, so modern research on the beneficial properties of sprouts is unlikely to surprise them. But for us – this is an important help in maintaining beauty and health! Try adding sprouted grains to your food, and you will feel their healing power. True, we do not promise a state of enlightenment ….