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Green buckwheat
Green buckwheat is a common buckwheat, dried in a natural way. Therefore, the color remains natural, greenish-yellowish, not brown, which is obtained after heat treatment.
Experts are convinced that more useful, raw green buckwheat can be only buckwheat sprouts. It turns out, sprouted green buckwheat is an important component of the diet of every self-respecting raw foodists.
This is a very special food, holistic living organism, which is under the maximum vitality! At least try them in a salad to add – will see how your activity will increase.
Raw foodists believe that the dormant forces come alive seeds during germination and release enormous potential. At this time the seeds of abrupt changes: inhibitors (substances that inhibit the chemical reaction) are destroyed, proteins are transformed into amino acids, starch into malt sugar, fats into fatty acids. The same thing happens during the digestion of food in our body. It turns out that by eating sprouts, we free ourselves from extra work.
It is believed that sprouts is the enzyme rich food on the planet. The fact that the enzymes are destroyed when heated, so in the usual food (boiled, fried, stewed, baked) enzymes there, but raw fruits and vegetables we eat little. Not getting the enzymes with food, our gastrointestinal tract throughout life has an overload, causing the nutrients, vitamins and minerals with age digested worse, reduced immunity, are more likely to come disease and, as a result, we are aging faster. Eating the seedlings, all this can be avoided.
Green sprout buckwheat at home - it quite simple. The instructions on the package — first, soak a portion of grits in a small amount of water. By the way, the dishes it is better to use not deep, but wide and flat to provide maximum oxygen access to the sprouts. After 6 hours almost buckwheat has absorbed all the water.
Of cereals stood out mucus, which should be rinsed under running water. Then the damp, slightly swollen rump to put in the kitchen in a warm place by the stove and stir occasionally. After about 15 hours it is necessary to have grains hatch sprouts.
It is believed that the most delicious buckwheat — seedling length of 1-3 mm. Curious — slightly nutty flavor and dense texture.
Add sprouts to a salad of fresh tomatoes and herbs, seasoning it with olive oil. Seeds Poroshenko buckwheat salad add originality.
But my youngest son has a wonderful salad flatly refused – said that the sprouts of buckwheat remind him of the ugly worms. Well, Yes, indeed – it seems a bit.
Source: www.gastronom.ru
Experts are convinced that more useful, raw green buckwheat can be only buckwheat sprouts. It turns out, sprouted green buckwheat is an important component of the diet of every self-respecting raw foodists.
This is a very special food, holistic living organism, which is under the maximum vitality! At least try them in a salad to add – will see how your activity will increase.
Raw foodists believe that the dormant forces come alive seeds during germination and release enormous potential. At this time the seeds of abrupt changes: inhibitors (substances that inhibit the chemical reaction) are destroyed, proteins are transformed into amino acids, starch into malt sugar, fats into fatty acids. The same thing happens during the digestion of food in our body. It turns out that by eating sprouts, we free ourselves from extra work.
It is believed that sprouts is the enzyme rich food on the planet. The fact that the enzymes are destroyed when heated, so in the usual food (boiled, fried, stewed, baked) enzymes there, but raw fruits and vegetables we eat little. Not getting the enzymes with food, our gastrointestinal tract throughout life has an overload, causing the nutrients, vitamins and minerals with age digested worse, reduced immunity, are more likely to come disease and, as a result, we are aging faster. Eating the seedlings, all this can be avoided.
Green sprout buckwheat at home - it quite simple. The instructions on the package — first, soak a portion of grits in a small amount of water. By the way, the dishes it is better to use not deep, but wide and flat to provide maximum oxygen access to the sprouts. After 6 hours almost buckwheat has absorbed all the water.
Of cereals stood out mucus, which should be rinsed under running water. Then the damp, slightly swollen rump to put in the kitchen in a warm place by the stove and stir occasionally. After about 15 hours it is necessary to have grains hatch sprouts.
It is believed that the most delicious buckwheat — seedling length of 1-3 mm. Curious — slightly nutty flavor and dense texture.
Add sprouts to a salad of fresh tomatoes and herbs, seasoning it with olive oil. Seeds Poroshenko buckwheat salad add originality.
But my youngest son has a wonderful salad flatly refused – said that the sprouts of buckwheat remind him of the ugly worms. Well, Yes, indeed – it seems a bit.
Source: www.gastronom.ru
