posted 8 May 2015, 04:22 by Tim Elliston
updated 14 May 2015, 08:41
By Louise Jensen
Wheat-grass is an awesome living food. If I listed everything it contained and all the health benefits I would be way over my word count, but will point out it’s packed with over 90 minerals including high concentrations of potassium, calcium, sodium and magnesium (the most alkaline of minerals), calcium and chlorophyll. There are 19 amino acids (the building blocks of protein) in wheatgrass and amazingly it contains twice the vitamin A as carrots and more Vitamin C than oranges. As well as removing toxic metals from your cells and cleaning your lymph system, this humble grass also nourishes the kidneys and liver, while the essential enzymes slow cellular aging. The anti-inflammatory properties make it anti-arthritic, a great side-effect free alternative to orthodox treatments.
Staggeringly a shot of freshly squeezed wheatgrass juice contains the nutritional equivalent to 1kg of leafy green vegetables thus it makes perfect sense (both health wise and economically) to start growing your own to juice into an organic, nutrient rich drink. A shot a day will cleanse and rejuvenate but be warned consuming more than this amount may have a laxative effect on your system.
To juice you will need a machine specifically designed for grass. These specialist juicers work at a slow speed to extract the juice from each blade of wheatgrass. Extracting juice at a high speed in a traditional juicer would destroy or damage the nutritional enzymes and the high fibre content could jam the mechanism and clog up the filter. Wheat-grass juicers range from a manual, hand crank variety to electric models depending on your budget; it is well worth shopping around.
- Soak one cup of whole organic wheat (many health food stores sell in bulk) in a sprouting jar overnight.
- Rinse, drain well and leave to sprout for 24 hours.
- Spread the sprouted wheat on top of organic, damp soil in a shallow container or plastic trays.
- Cover with a thin layer of soil, gently pat down by hand and water.
- Leave at room temperature, in semi shade (the grass will not do well in direct sunlight).
- Water regularly so damp, but not too wet.
- Harvest when ready (10-15 days) cutting just above the soil with scissors.