The Top 10 Wheatgrass Recipes

the-top-10-wheatgrass-recipes

There are some kinds of foods and ingredients that for certain reasons are not very common in our routine eating regimes.

Some of them sound too exotic, some are quite expensive, and others just don’t taste good. But, oh, how much we are missing without them!

And how exquisite can be the meals prepared with these ingredients! Today, we’ll outline the most delicious recipes with a superfood that’s gradually gaining popularity and becoming a new nutritional trend: wheatgrass.

For starters, what exactly is wheatgrass? Basically, wheatgrass is the same as sprouts of common wheat, and is usually sold as a juice or powder concentrate.

Besides that, wheatgrass is also available in spray, cream and gel applications for external use. As you see, wheatgrass comes in many forms, but what’s the reason for this? Why is wheatgrass so popular among modern well-being adepts?

Wheatgrass is rich in antioxidants, which play a great role in slowing down the natural processes of aging, and also lowering cancer risks.

Antioxidants are universal “cellular protectors” that decrease the possible damage done by free radicals.

Aside from that, wheatgrass is a great source of essential vitamins like A, C and E, which are a must for the proper flow of uncountable biochemical reactions in your body.

Last but not least, wheatgrass is rich in calcium, magnesium, iron and selenium – micro elements that are also important for your health!

Now let’s jump right into the top 10 meals and drinks you can prepare with this fantastic food: wheatgrass.

All of the listed recipes are highly beneficial in terms of vitamins and micro elements, yet are moderate in calories, so you won’t be breaking any diets while savoring them.

Mind that in all of the recipes by “wheatgrass” we essentially mean sprouted grains, not wheatgrass powder, juice or anything of the sort.

1. Wheatgrass Tortillas with Cumin and Ginger

Ingredients:

Wheatgrass – 100 g

Zucchini – 1 little zucchini

Cumin – 1 teaspoon

Dry Ginger Powder – ½ teaspoon

Salt – to taste

Optional:

Sunflower oil for frying – to taste

Directions:

  1. Braise the wheatgrass for 5 minutes in a small amount of water. After that, grind the wheatgrass in a food processor.
  2. Grate the zucchini and mix with the wheatgrass mass, dry ginger powder and cumin.
  3. Fry on both sides in a thick-bottomed pan. For a lower calorie count, fry without additional oil in an appropriate non-stick frying pan.
  4. When serving, consider garnishing with fresh herbs of your choice.

2. Wheatgrass Rejuvelac

Ingredients:

Wheatgrass – ½ cup
Water – 6 cups

Directions:

  1. Take a 2-liter liquid container and put the wheatgrass in it. Pour 6 cups of water on top.
  2. Cover the container with a clean cloth (like cheesecloth)and steep for 3 days.
  3. Rejuvelac is a non-alcoholic fermented beverage made from sprouted grains, therefore it contains beneficial bacteria and healthy enzymes that improve digestion. Also, it has as little as 20 calories per cup, so you can take it even during such a strict eating regime as the hCG diet.

3. Porridge with Wheatgrass

Ingredients:

Wheatgrass – 1 cup

Orange – 1 fruit

Dry Ginger Powder – 1 pinch

Honey – 1 teaspoon

Butter – 1 tablespoon

Salt and sugar – to taste

Directions:

  1. Put the wheatgrass in an appropriate pan and fill it with enough water to cover the sprouted grains. Steep for 1 hour then carefully pour out the water.
  2. Refill the pan with fresh water and bring to a boil. Add the dry ginger powder, a pinch of sugar and salt to taste. Boil on low heat until wheatgrass is soft.
  3. When the porridge is ready, add butter and honey to taste. Garnish with orange pieces.

4. Wheatgrass Dessert with Apples and Yogurt

Ingredients:

Wheatgrass – 1/3 cup

Apple – 1 fruit

Yogurt – 100 g

Honey – 1 teaspoon

Directions:

  1. Put the wheatgrass in an appropriate container and fill it with enough water to cover the sprouted grains. Steep until mildly soft, and then carefully pour out the water.
  2. Peel the apple, cut into small pieces.
  3. Mix the wheatgrass, apple pieces, yogurt and honey.

5. Wheatgrass and Orange Salad

Ingredients:

Wheatgrass – 1 cup

Apples – 2 pieces

Oranges – 1 piece

Grained quark – 150 g

Cress Salad – 3-4 leaves

Crushed Hazelnuts – 1-2 tablespoons

Olive Oil – 3 tablespoons

Salt, pepper – to taste

Directions:

  1. Peel the apples and oranges, cut into small pieces.
  2. Tear the salad leaves and mix with the fruits, wheatgrass and grained quark. Pour olive oil on top, add salt and pepper to taste.
  3. Garnish by scattering the crushed hazelnuts on top.

6. Chicken Breasts Covered in Wheatgrass

Ingredients:

Chicken Breasts – 4 pieces

Onion – 1 piece

Garlic Cloves – 2 pieces

Eggs – 1 piece

Wheatgrass – 100 g

Salt, pepper – to taste

Directions:

  1. Peel the garlic and onion, grind in a blender together with the wheatgrass. Mix in the egg.
  2. Rub the chicken breasts with salt and pepper to taste, then cover in the wheatgrass-onion mass.
  3. Bake in a preheated oven (200 C) for around 20 minutes until ready.

7. Wheatgrass & Prunes Cookies

Ingredients:

Wheatgrass – 1.5 cups

Prunes – 100 g

Poppy Seeds – 2 tablespoons

Directions:

  1. Grind the wheatgrass and prunes in a blender, until smooth. Mix in the poppy seeds.
  2. Form the cookies. Cook in a preheated oven for 5 minutes, flip the cookies and cook for another 5 minutes.

8. Wheatgrass & Carrot Salad

Ingredients:

  1. Wheatgrass – 100 g
  2. Carrot – 1 large piece
  3. Salad Leaves – 400 g
  4. Honey – 1 teaspoon
  5. Sunflower Oil – 3 tablespoons
  6. Mustard – 1 teaspoon

Directions:

  1. Grate the carrot. Tear the salad leaves into large pieces. Mix with the wheatgrass.
  2. Sprinkle with oil, mustard and honey.
  3. Season with salt and pepper to taste, if needed.

9. Muesli with Wheatgrass, Berries and Kefir

Ingredients:

Wheatgrass – 4 tablespoons

Kefir – 1.5 cups

Any fresh berries – 100 g

Honey – 1 teaspoon

Cinnamon – ½ teaspoon

Directions:

  1. Put the wheatgrass in an appropriate container and pour the kefir on top. Add cinnamon and honey.
  2. Wash the berries; pick the freshest and prettiest ones. Mix with the kefir and wheatgrass.

10. Mushroom Soup with Wheatgrass and Pearl Barley

Ingredients:

Wheatgrass – 1 cup

Pearl Barley – 100 g

Mushrooms – 300 g

Potatoes – 3 pieces

Carrots – 1 piece

Onion – 1 piece

Olive Oil – to taste

Salt and pepper – to taste

Directions:

  1. Finely chop the onions and mushrooms, grate the carrot. Peel the potatoes and cut them into small pieces.
  2. In a frying pan, slightly fry the pearl barley using a minimal amount of oil. Add the chopped onions and grated carrot. Fry some more, then add the mushrooms.
  3. Put the potatoes and wheatgrass in an appropriate container with 3 liters of water. Bring to boil. After 5 minutes, add the previously fried ingredients (onions, carrots, pearl barley and mushrooms). Boil for 10 minutes.
  4. Serve with a sprinkle of fresh herbs on top.

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