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Green buckwheat in the old Russian traditions
Buckwheat for centuries was considered a very useful product. Nutritious and delicious after eating it leaves a feeling of satiety, well enriching the human body.
But few people know that the brown grains of the pyramid, familiar to all as a side dish or morning porridge, there remains a very small part initially megapolis properties of buckwheat.
All this happens because of the powerful processing: steaming with the use of high temperatures and drying. It is in the process of such industrial processing, initially pale-green grains of buckwheat are becoming commonplace today, brown seeds. Along the way decrease many of its beneficial properties and the destruction of enzymes that are important for human digestion.
In Russia, the steaming and drying of buckwheat began to be engaged only in the early 60-ies of the last century, when Nikita Khrushchev. Before a political solution to a traditional product that has been natural green buckwheat.
Many people have no idea what a product like green buckwheat differs from the ordinary. First and foremost, it is not subject to heat treatment, as a completely live and raw. In this regard, it is more useful and suitable for sprouting.
The only downside of this product is a kind of taste that may please every gourmet. However, this nuance can easily be circumvented by using sprouted buckwheat, which is included in the composition of salads and other dishes. In addition, it can be added to ordinary roasted buckwheat, which will make food even more rewarding.
What are the benefits of green buckwheat?
First, it contains many useful components, which include iron. This is especially important for vegetarians, since iron is found in plants and is digested much better than animal origin. Besides iron, this product contains calcium, potassium, zinc, phosphorus, iodine and other important trace elements. Included in the formula, and vitamins such as B9 (folic acid), B1, B2, E, PP.
It is well known that buckwheat helps digestion and strengthen the immune system. But the most important advantage of this model is to maximize the preservation of all of the above components compared with roasted buckwheat, the most useful components which are destroyed by exposure to high temperatures.
At the same time, buckwheat green includes a substance that is not in roasted, as enzymes. Thanks to enzymes the food is well-digested and then absorbed without much energy required for the digestion of heat-treated food. Should not be afraid if in the first days of the use of green buckwheat suddenly will feel discomfort in the intestines. This product perfectly removes toxins and slags, and should to this just to get used to.
During cultivation of this crop do not apply pesticides because it is able to independently deal with the weeds. For this reason, it is one of the few products during the production of which does not apply genetic engineering.
Deficit reduction the most important nutrients and increase immunity – is not the whole list of benefits when consuming green buckwheat. Add in the daily diet of this product enhances overall health, improves metabolism, cleanses the body, protects it from stress, alleviate digestive problems and cardiovascular diseases. In this regard, should eat buckwheat in raw form, not roasted and not steamed, as in this case, the healing properties are preserved to the maximum. Even if roasted buckwheat is still healthy and nutritious, green is chock-full of health and energy.
To make green buckwheat is possible by means of soaking or sprouting.
1. Soaking. Buckwheat pour cool water for 1-2 hours. During this time released a kind of mucus (call it jelly), which taste like not all. Best cereal from her rinse and then leave to swell overnight. Soaked buckwheat is good (and tasty) to eat with fruit or with honey.
2. Germination. It is the most useful recipe of green buckwheat. To germinate the barley, it is necessary to soak (as in the previous option), and then cover with a damp cloth. Already during the day, the grain will give shoots. Remember that even in the fridge sprouted buckwheat it is impossible to store more than 3 – 5 days.
To use this rump can with vegetables, season with a little oil and sprinkled with spices, watering lemon juice.
THE SUBTLETIES OF GERMINATION OF BUCKWHEAT
According to statistics, 95% of people progresively buckwheat, doing it WRONG. The result – the most common problem they face is excessive humidity of the grains, “snotty”, slippery nasty plaque on the buckwheat, which is very difficult washed. It gives a lot of inconvenience, takes up valuable time.
The THREE MOST COMMON MISTAKES when sprouting buckwheat
1. Too large amount of water.
To sprout the buckwheat, rinse it, pour in the not-too-deep plate (soup bowl) and fill with water EXACTLY TO the level of CEREALS. Better a little less than a little more!
2. Too long soaking.
If after 4-6 hours (not more!!!) all water soaked into the cereal, it must be DRAINED! If you have to drain the water after this time, then you poured it too much! Ideally, 4-6 hours cereals should absorb ALL the water. No snot, no swamp in the plate!
Then you don'T NEED to WASH the RUMP! Mix well the grains in a bowl and leave for 10-12 hours.
3. The grains are not mixed.
Don't forget, all seeds have an equal amount of moisture and equal amounts of oxygen. So within 10-12 hours of germination, try at least a couple of times to mix the cereal. If the bottom of the glass liquid, and the upper layer has dried up — mix the grain to dry the grain was at the bottom, and too wet at the top.
GREEN SALAD WITH BUCKWHEAT BREAD
Ingredients: 200g green buckwheat, 8 bread, 4 tbsp of flax or other vegetable oil 1 bunch of any greens: dill, parsley, lettuce, sea salt to taste (raw breads you can buy or make your own).
Preparation: - Sprout 1 Cup green buckwheat on the basic recipe listed above. To sprout the seeds to add to bread, crumbling it in my hands to pieces the size of 1-2 cm, Finely chop the greens, add salt, mix well and fill with oil. Optionally, you can sprinkle the salad with lemon juice. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: vse-svoe.com/?p=6324
But few people know that the brown grains of the pyramid, familiar to all as a side dish or morning porridge, there remains a very small part initially megapolis properties of buckwheat.
All this happens because of the powerful processing: steaming with the use of high temperatures and drying. It is in the process of such industrial processing, initially pale-green grains of buckwheat are becoming commonplace today, brown seeds. Along the way decrease many of its beneficial properties and the destruction of enzymes that are important for human digestion.
In Russia, the steaming and drying of buckwheat began to be engaged only in the early 60-ies of the last century, when Nikita Khrushchev. Before a political solution to a traditional product that has been natural green buckwheat.
Many people have no idea what a product like green buckwheat differs from the ordinary. First and foremost, it is not subject to heat treatment, as a completely live and raw. In this regard, it is more useful and suitable for sprouting.
The only downside of this product is a kind of taste that may please every gourmet. However, this nuance can easily be circumvented by using sprouted buckwheat, which is included in the composition of salads and other dishes. In addition, it can be added to ordinary roasted buckwheat, which will make food even more rewarding.
What are the benefits of green buckwheat?
First, it contains many useful components, which include iron. This is especially important for vegetarians, since iron is found in plants and is digested much better than animal origin. Besides iron, this product contains calcium, potassium, zinc, phosphorus, iodine and other important trace elements. Included in the formula, and vitamins such as B9 (folic acid), B1, B2, E, PP.
It is well known that buckwheat helps digestion and strengthen the immune system. But the most important advantage of this model is to maximize the preservation of all of the above components compared with roasted buckwheat, the most useful components which are destroyed by exposure to high temperatures.
At the same time, buckwheat green includes a substance that is not in roasted, as enzymes. Thanks to enzymes the food is well-digested and then absorbed without much energy required for the digestion of heat-treated food. Should not be afraid if in the first days of the use of green buckwheat suddenly will feel discomfort in the intestines. This product perfectly removes toxins and slags, and should to this just to get used to.
During cultivation of this crop do not apply pesticides because it is able to independently deal with the weeds. For this reason, it is one of the few products during the production of which does not apply genetic engineering.
Deficit reduction the most important nutrients and increase immunity – is not the whole list of benefits when consuming green buckwheat. Add in the daily diet of this product enhances overall health, improves metabolism, cleanses the body, protects it from stress, alleviate digestive problems and cardiovascular diseases. In this regard, should eat buckwheat in raw form, not roasted and not steamed, as in this case, the healing properties are preserved to the maximum. Even if roasted buckwheat is still healthy and nutritious, green is chock-full of health and energy.
To make green buckwheat is possible by means of soaking or sprouting.
1. Soaking. Buckwheat pour cool water for 1-2 hours. During this time released a kind of mucus (call it jelly), which taste like not all. Best cereal from her rinse and then leave to swell overnight. Soaked buckwheat is good (and tasty) to eat with fruit or with honey.
2. Germination. It is the most useful recipe of green buckwheat. To germinate the barley, it is necessary to soak (as in the previous option), and then cover with a damp cloth. Already during the day, the grain will give shoots. Remember that even in the fridge sprouted buckwheat it is impossible to store more than 3 – 5 days.
To use this rump can with vegetables, season with a little oil and sprinkled with spices, watering lemon juice.
THE SUBTLETIES OF GERMINATION OF BUCKWHEAT
According to statistics, 95% of people progresively buckwheat, doing it WRONG. The result – the most common problem they face is excessive humidity of the grains, “snotty”, slippery nasty plaque on the buckwheat, which is very difficult washed. It gives a lot of inconvenience, takes up valuable time.
The THREE MOST COMMON MISTAKES when sprouting buckwheat
1. Too large amount of water.
To sprout the buckwheat, rinse it, pour in the not-too-deep plate (soup bowl) and fill with water EXACTLY TO the level of CEREALS. Better a little less than a little more!
2. Too long soaking.
If after 4-6 hours (not more!!!) all water soaked into the cereal, it must be DRAINED! If you have to drain the water after this time, then you poured it too much! Ideally, 4-6 hours cereals should absorb ALL the water. No snot, no swamp in the plate!
Then you don'T NEED to WASH the RUMP! Mix well the grains in a bowl and leave for 10-12 hours.
3. The grains are not mixed.
Don't forget, all seeds have an equal amount of moisture and equal amounts of oxygen. So within 10-12 hours of germination, try at least a couple of times to mix the cereal. If the bottom of the glass liquid, and the upper layer has dried up — mix the grain to dry the grain was at the bottom, and too wet at the top.
GREEN SALAD WITH BUCKWHEAT BREAD
Ingredients: 200g green buckwheat, 8 bread, 4 tbsp of flax or other vegetable oil 1 bunch of any greens: dill, parsley, lettuce, sea salt to taste (raw breads you can buy or make your own).
Preparation: - Sprout 1 Cup green buckwheat on the basic recipe listed above. To sprout the seeds to add to bread, crumbling it in my hands to pieces the size of 1-2 cm, Finely chop the greens, add salt, mix well and fill with oil. Optionally, you can sprinkle the salad with lemon juice. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: vse-svoe.com/?p=6324
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