четвъртък, 11 септември 2014 г.

Wheat Germs


I've been experimenting with a new way to make wheat germs and so far I think this is the best of all I've tried. In order to make wheat germs (there are tons of literature on the benefits of eating the stuff, so I won't bore you) you need germinatable wheat, a jar with a cap, a dish and a fork (or a spoon).


Drill holes into the cap of the jar, fill an inch of the jar with wheat and rinse the grain thoroughly several times, until the water runs clear. Add water at least double the amount of grain and leave in a dark and cool place (on a cupboard shelf) for 12+ hours. I usually start the process in the late afternoon and leave it for the night.


On the next morning rinse again the grain several times and place the jar in a dish upside down, propped on a fork (spoon). Rinse the grain thoroughly at least three-four times a day. The excess water will drain, but the moisture from the rinsing will be enough for the germination process.


On the following morning the grain will have germinated and ready to be consumed. I actually circulate two jars with 24 hour difference in the development of the grain, so that we have germs ready to be eaten every day. And if you have made more than you want to consume for the day, you can slow the germination process by placing the germs in the fridge for a couple of days.


An after-jogging power snack - a peach, a plum, a teaspoon of honey and a tablespoon of wheat germs.
You can use the same technology to make other cereal germs too, but I still haven't tried it.


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