From seedlings and sprouts you can prepare juices of great nutritional value. Soki te, similarly to fresh fruit and vegetable juices, they are not only very easily digestible, but also extremely rich in vitamins, minerals, enzymes and other valuable ingredients.
In the case of green juices, an additional, very valuable ingredient is chlorophyll. Prepare green juices in the same way as the juice from wheat seedlings.
Sample recipes for green juices:
Many 1.
4 cups of sprouts (lanterns, cabbage, lentils or wheat)
4 cups of buckwheat or sunflower seedlings
4 medium carrots
5 large celery stalks 1,5 medium cucumber
many 2.
3 large celery stalks
6 large carrots
1 a cup of alfalfa sprouts 1 tomato
a few sprigs of parsley
many 3.
4 cups of buckwheat seedlings
4 cups of sunflower seedlings 4 cups of alfalfa sprouts
1/3 heads of crumbly lettuce or 2 cups of different greens
3 celery stalks
1 Red pepper (seedless)
1 dymka
a small bunch of parsley
4 spoons of sauerkraut (according to the recommendation of the "living food" school, the cabbage should be pickled without salt)
For all three recipes, we put the ingredients through a juice grinder, we drain the juice through gauze and serve it immediately. We always eat green juices fresh.
Sprout milk
1 a cup of wheat germ or sunflower seeds 5 cups of spring water
Put the sprouts together with a cup of water in the blender. Mix at medium speed, until you get a pasty consistency. Add the rest of the water and blend at high speed through 2 minutes; Filter the milk through the gauze. Can be stored in a glass jar in the refrigerator for 4 days.