Wowsers Wheatgrass – a GIY (grow it yourself!) post

Okay, so I have been SO excited about this post for over a week now (10 days to be exact)!  Nearly freaking out! I just couldn’t wait to get started on writing about how to Grow Your OWN Wheatgrass!  It’s simple, fun, inexpensive and self-fullfilling!  Need I say more?  If you’ve got kids (I’m happy to hire one of mine out for the day :)), they will love watching this magical grass grow right before their BIG eyes!  And to be perfectly honest, I was excited to see the photos that my husband took of each cool stage of growth.  I hope you enjoy this post as much as I enjoyed posting it!

To start, make sure you get some good wheatgrass seeds – look online, they’re everywhere! Take 250g of the seeds and soak them overnight or a good 8-12 hours.

ImageOnce soaked, rinse and then allow the seeds to sprout first before planting.  To do this, put the seeds into a muslin pouch for 2 days,  a glass jar will do fine too!  Make sure you rinse the seeds 3 times a day during those 2 days of sprouting.  ImageOnce those cute seeds have formed their adorable tails, you are ready to plant them!  I used a 9×13 tray, filled it with soil (basic potting mix or top soil work great) and then gently placed the seeds on top of the soil, not in the soil.  To keep them wet, you gotta water them and cover them up for the next 3 days.  I used another tray to cover them but a tea towel is fine too.  During these 3 days, water them heavily in the morning.

Image

 When the grass has grown about 1-2 inches in length, you can then uncover those gorgeous blades and watch them grow even more.  Little hint:  I don’t advise having the grass in direct sunlight though.  Just find a good spot in your kitchen that doesn’t get too much of it.  Living in London, that’s not too hard! Over the next several days, watch your amazing creation grow to around 8- 10 inches and then it’s ready to be cut, juiced and gulped!
ImageIf you don’t know the SHAMAZING benefits of Wheatgrass, then keep on reading.  There are SOOOO many to list that I could write a novel about Wheatgrass!  But instead I’ve listed my top EIGHT favourite benefits!Image
1. Wheatgrass juice contains up to 70% chlorophyll, which is a huge blood builder.  YUP, these chlorophyll molecules so closely resemble our bloods haemoglobin. The only major difference is that the chlorophyll molecule contains magnesium as its central atom and our blood contains iron.  Other than that, these guys chlorophyll and haemoglobin are nearly identical.
2. The Chlorophyll in Wheatgrass contains awesome enzymes which helps to slow down the ageing process.  Am all over that one!
Image
3. Yucky bacteria and toxins are stopped and flushed out by our best friend Chlorophyll.
4. Chlorophyll, yes, can be extracted from a lot of plants, but wheatgrass is SUPERIOR because it has been found to have over 100 elements needed by us!
Image
5. Carrot juice and fresh fruit juices are great at detoxing the body, but once again Wheatgrass is superior in the detoxification department!
6. 1 ounce of Wheatgrass juice is equal to 2 pounds of dark, green leafy veg therefore, it naturally shuts off the appestat in the brain.
Image7. Wheatgrass is jam packed with vitamins and minerals, including 13 essential ones, dozens of trace elements and enzymes, rich in protein and contains 17 amino acids: the building blocks of protein.
8. And lastly, this juice aids in skin problems such as eczema or acne, can be gargled for a sore throat, improves digestion and keeps the hair from graying (OMG – love that!)
ImageSo, there you have it – Wheatgrass really packs a punch, right?!  And this is just a glimpse of the many benefits of Wheatgrass.  So, run out now, get your seeds and start your glorious growing!  Your body will LOVE you for it!
For any nutritional advice, head to my Website Here and/or if you liked this post then why not Like my Facebook Page!

Rhubarb, ApriSquash & Quinoa Stew

R-H-U-B-A-R-B!  It’s in Season!!!!  And it doesn’t have to be put in every single pudding or cake.  Yes, rhubarb can be used in main meals too.  Hurray!  My lovely mother-in-law brought me a huge stash of the rhubarb from her kitchen garden in Dorset and after much contemplating of what to do with it….. this recipe was born.  It’s easy, yummy and super fun to cook.  I say, this weekend, give it a go!

Image

I’m all about simplicity, so even though this recipe might ‘look’ complicated, I promise you, it’s not.  Here’s what y’all will need!

2 Tbsp. coconut oil

1 Tbsp. cumin seeds

1 Tbsp. cardamom pods

1 large onion, diced

3 garlic cloves, crushed

2 inch piece of fresh ginger, grated

800g butternut squash, cut into 1-inch cubes

5 sticks of rhubarb, sliced

15-20 dried apricots

200g quinoa

3 Tbsp. raw honey

handful of flat leaf parsley, to garnish

ImageStart by heating the coconut oil in a large pan.  Grind the spices in your mortar and pestle to release the fragrance and add to the melted oil, stir for about 5 minutes.  The smell will be divine!  Add the onion, garlic and ginger and blend in to the spices for about 2 minutes.  Add the rhubarb, butternut squash and apricots and again, blend well with the spice mixture.  Next, add the quinoa and 900 ml of water, cover and simmer for 25 minutes or until the quinoa is cooked and the squash is soft.  Season with sea salt and black pepper and stir in the honey.  Serve with an awesome handful of some delicious parsley!

Image

We all know that rhubarb is great for puddings/desserts/cakes and more.  But what if I were to tell you that it also an amazing nutritional addition to your diet!  It’s often thought of as a fruit, but guess what… it’s a vegetable!  This “plant” contains a fair amount of potassiumvitamin CVitamin Adietary fibre, and calcium.  There are also claims of additional health benefits, such as anti-cancer properties, aiding indigestion, lowering blood pressure, diminishing hot flashes, lowering cholesterol, and reports of anti-oxidant, anti-inflammatory, and anti-allergy properties.  So dig in!

ImageAnd cheers to R-H-U-B-A-R-B!

Image