There are many “health foods” out there to try in order to lose pounds, improve vitality, raise metabolism, etc. etc. but one that you may not be too familiar with is wheat grass. Wheat grass consists of the newly grown shoots of the wheat plant, and you can find it at any grocery store, or you can even grow your own. If you’re looking to purchase it, you will find it in capsule form, or a loose powder, or frozen, and some stores sell it fresh.
While cooking is not generally recommended, due to the possibility of reducing nutritional quality, and you might need to offset its strong flavor with other herbs or spices, you would still gain some benefits from the fiber itself. Also, wheat grass can be mixed into a variety of your favorite foods and beverages in its powder or frozen form, or you can grind your own for a healthy addition to your diet. Here are a few advantages of incorporating wheat grass into some of your favorite foods and drinks:
So if you enjoy experimenting with new and healthy ingredients in the kitchen, then try integrating wheat grass into your diet. You can still have these recipes (few more written on Superfoodsliving) while taking hcg drops or while you are in hCG diet. You might surprise yourself—and your family—with the results.
This smoothie would make a fast and easy breakfast or as a midday pick-me-up. You can vary up the recipe by trying different berries or fruit in place of those listed.
1 cup plain Greek yogurt
1 teaspoon of pulverized wheat grass (or 1 teaspoon of frozen form)
½ to 1 teaspoon of ground monk fruit or agave
½ cup blueberries
½ cup blackberries
Combine all ingredients in a blender set to puree. Blend for about two minutes or until completely mixed.
Granny’s Comfort Tea
For this recipe, you can also substitute green tea for black or mint tea. Either way, you’ll have the perfect wintertime treat!
6 to 8 ounces of water
1 teabag of green or oolong tea
1 teaspoon of ground wheat grass
Heat water to a rolling boil. Remove from stove, and drop in the teabag. Allow to steep for five to ten minutes. Stir in the teaspoon of wheat grass. This can be poured over ice as an iced tea or enjoyed warm. A splash of lemon or lime juice might offset the flavor of the wheat grass.
As with any salad, feel free to experiment with different veggies, like shredded carrots, English cucumber, and bean sprouts. One boiled egg that is crumbled and then sprinkled on adds a good amount of protein.
½ cup of Romaine or leaf lettuce
½ cup of kale
½ cup of spinach
¼ cup shredded carrots
¼ cup broccoli flowerets
¼ cup sliced red onion
½ of an avocado sliced
1/8 cup of fresh wheat grass finely chopped
1/8 cup of fresh black olives sliced
Chop all leafy ingredients and combine in a large bowl. Sprinkle in remaining ingredients and toss until thoroughly mixed. (Keep in mind the measurements for each ingredient would have to be adapted if feeding only one or two people.) Enjoy with your favorite salad dressing.
This salad dressing also makes a great marinade for any type of meat. Or if you prefer a creamier version, then substitute the olive oil with low-fat sour cream.
¼ cup of olive oil
½ teaspoon wheat grass
½ teaspoon garlic powder
½ teaspoon basil
½ teaspoon oregano
½ teaspoon ground black pepper
Salt to taste.
How to use in Rubs?
With the right balance between the quantity of wheat grass and the amount of herbs or spices, you can create some flavorful—and healthy—rubs for your next meat, poultry, or fish entrée. So for each rub that you mix, you might consider using one teaspoon of wheat grass to ½ a tablespoon to one whole tablespoon of your selected combinations of seasonings.
Cream of Broccoli Soup
This is another favorite for the whole family to enjoy on a cold day.
1 ½ cup of heavy cream
1 teaspoon kosher salt
1 teaspoon wheat grass (powder or chopped)
1 medium head of broccoli (chopped)
1 ½ cup of shredded cheddar cheese
In a medium saucepan on low heat, combine cheese and heavy cream. Stir until cheese is almost melted. Stir in chopped broccoli, and then add the seasonings and wheat grass. Stir until cheese is completely melted and broth is creamy. If the broth is too thick, you can add more cream to thin it out. If it is too thin, then add more shredded cheese or better yet, broccoli to thicken.
Kentucky Baked Chicken
This recipe adds a spicy and tangy twist to an old favorite.
1 cup of whole wheat or soy flour
1 lb. of boneless skinless chicken breast
½ cup of milk
1 tablespoon barbecue sauce
Olive oil spray
1 teaspoon garlic powder
1 teaspoon Sea Salt
1 ½ teaspoons Wheat Grass
1 teaspoon ground flax seed
1 teaspoon sage
Preheat oven to 365ºF.
To prepare a shallow baking dish, spray completely with olive oil spray until sides and bottom are completely coated.
In a shallow dish, combine flour, sea salt, sage, flax seed, and garlic powder. Mix while adding the wheat grass. In a medium to large mixing bowl, beat eggs and add milk. Stir in barbecue sauce. Then take one chicken breast and coat it in the wet mix. Then dip into dry mix and repeat this process one more time. Place chicken in the baking dish thereafter.
Once all chicken is coated, you will bake it for 50 minutes or until the chicken reaches 165ºF on the inside.
The Fastest Breakfast in the West
With this healthy breakfast, you LITERALLY combining your grains and your protein altogether.
Whole wheat pancake mix
1 ½ teaspoons wheat grass (powder)
1/8 cup of turkey bacon bits (cook turkey bacon until “crunchy” and then crumble into a small bowl)
Mix whole wheat pancake mix according to the instructions on the box. Slowly stir in the turkey bacon bits. You do not have to use the entire amount; just simply add however much you would like. Add wheat grass and stir until thoroughly mixed. Heat up a griddle and spray with canola spray or some other non-trans-fat cooking spray. Pour batter on the griddle. (The size of the pancakes is up to you.) Wait until the tops are “bubbling” before you flip. Continue cooking until pancake rises slightly and is golden brown underneath. The pancakes have so much flavor, that you would actually want to skip the butter and syrup.
Apple Cinnamon “Butter”
This spread pairs well with whole wheat toast or whole wheat English muffins and can also be used for flavoring for oatmeal instead of sugar.
½ cup Apple Cider (unsweetened)
½ cup Heavy Cream
1 tablespoon Cinnamon
1 teaspoon Clove
1 ½ teaspoon wheat grass
1 teaspoon Nutmeg or Allspice
In a small mixing bowl, combine all ingredients together. Mix completely. Store in the refrigerator until ready to use.
This article has been contributed by Gracy Liura