When a person lacks strength, they say about him: “I ate little porridge.” Porridge is indeed an ideal source of energy. Especially in winter, especially during the Nativity Fast, when a lot of strength is needed, and the usual deli meats turn out to be modest.
Many old recipes porridge has long been forgotten. But they were the ones who laid the foundation for Russian cooking. And how many traditions our ancestors have associated with this wonderful dish! They ate porridge to make peace with the enemy - only after that the peace treaty came into force. At the wedding, the newlyweds ate exclusively porridge at the festive table, and the invited guests ate from the same pot.
"Green porridge"
This is not only ancient, but also indigenous Russian National dish. It is based on whole rye grain, which has reached the stage of waxy ripeness. It was considered a seasonal summer dish, accessible mainly to wealthy people: only ripened grain was used to prepare “green porridge.” Landowners could receive ripened grain, since they had more land than ordinary peasants.
Preparing this dish is not so difficult, but there are some tricks. The grain is thrown into boiling water, boiling until all the water has boiled away. Then add salt and butter, mixing everything thoroughly. And, covering with a lid, place for 3 hours in a pre-heated Russian stove or oven.
Simenukha porridge
Surely you have never heard of such porridge, which was once considered a traditional Russian dish. But what a delicious dish this is!
How to cook it? You will need: 100g mushrooms, 300g buckwheat, 2 onions, 3-4 eggs, butter and salt.
Separately cook buckwheat porridge. Fry the onion in oil, boil the eggs and mushrooms, then chop them. And then just mix it all with porridge. And you will be pleasantly surprised by its taste.
Kutya or Kolivo
There are a number of traditions associated with this dish. IN memorial days was preparing in Rus' funeral kutia, which was also called “kolivo”. It was nothing more than sweet porridge, which was based on rice or red wheat mixed with raisins. At the same time, sweetness was a symbol of heavenly bliss, and grains symbolized the resurrection of the deceased.
This porridge was also served on the occasion of the baby’s christening, but in in this case it was given a life-affirming meaning. And, of course, not a single Christmas would be complete without kutya.
What was different about the baptismal porridge? And because they cooked it with milk and also put in a lot of butter. Depending on whether a girl or a boy was born, it was customary to bake a chicken or a rooster in baptismal porridge.
Guryevskaya porridge
The name of the porridge comes from the name of Count Guryev. There are 2 versions. According to one of them, the count was so amazed by the taste of the porridge prepared by the cook Zakhar Kuzmin that he bought a serf. Another version says that the count himself invented this porridge in honor of the victory over Napoleon.
How to cook? Clear walnuts, chop part of it, and dip part in sugar, frying in the oven. Place the cream in the oven over medium heat and watch until a golden foam appears. Remove the foam 5-6 times. Mix the remaining cream with sugar and semolina, and then cook until the porridge thickens.
Add raisins, chopped nuts, foam, cut into strips, mixing thoroughly. Then put a layer of porridge in a dish, placing foam on it (make up to 4 layers), and sprinkle the very top granulated sugar. Place in the oven until browned. Then place marmalade or candied fruits, nuts fried with sugar, jam or canned fruit on top.
Spelled porridge
They made this porridge from small grains made from spelled. Spelled is a semi-wild variety of wheat that was cultivated in Rus' back in the 18th century. Spelled did not require special care, was completely unpretentious, and was not afraid of either weeds or pests. Main feature The thing about spelled porridge was that it had a pleasant nutty aroma and was also incredibly healthy. Spelled is also mentioned in Pushkin’s famous fairy tale “The Tale of the Priest and His Worker Balda”: the main character became incredibly strong after eating spelled porridge.
How to cook? You will need: a glass of spelled, half a glass of milk, water and curdled milk, 100g butter. Spelled is soaked for 6 hours (preferably overnight) in a mixture of water and yogurt. Next, rinse in water, boil over low heat in a mixture of milk and water (or just milk) until cooked. Then the porridge is wrapped for 30-40 minutes.
Barley porridge
This porridge was the favorite dish of Peter I. He called it “the most delicious and delicious.” Also, this porridge is mentioned more than 20 times in the Bible. Served barley porridge mainly in weekdays. Be sure to prepare it in clay pot in the oven.
How to cook? You need to take: 50g butter, a liter of milk, 2 cups of barley, salt. Add salt to the milk, bringing it to a boil. Then - the cereal, and cook until the mass thickens. Don't forget to stir. Then the food should be transferred to pots, brought to readiness in a preheated oven. Before serving, pour melted butter over the porridge.
Oatmeal
This porridge cooks the fastest. It is no coincidence that Dahl writes about this: “Knead it and put it in your mouth.” Oatmeal is obtained after pre-treatment grains: steamed in water, dried and pounded in a mortar. This is actually where the name comes from. It must be said that the basis of oatmeal was not only oats: rye and pea oatmeal were used for porridges.
How to cook? The simplest recipe is to simply brew oatmeal with water and add oil. There is another option: pour milk over the oatmeal, bring to a boil, stirring constantly, and then let it boil for half a minute. Then you can add sugar, jam or salt to taste - as you like.
Many ancient porridge recipes have long been forgotten. But they were the ones who laid the foundation for Russian cooking. And how many traditions our ancestors have associated with this wonderful dish!
They ate porridge to make peace with the enemy - only after that the peace treaty came into force. At the wedding, the newlyweds ate exclusively porridge at the festive table, and the invited guests ate from the same pot.
"Green porridge"
This is not only an ancient, but also an indigenous Russian national dish. It is based on whole rye grain, which has reached the stage of waxy ripeness. It was considered a seasonal summer dish, accessible mainly to wealthy people: only ripened grain was used to prepare “green porridge.” Landowners could receive ripened grain, since they had more land than ordinary peasants.
Preparing this dish is not so difficult, but there are some tricks. The grain is thrown into boiling water, boiling until all the water has boiled away. Then add salt and butter, mixing everything thoroughly. And, covering with a lid, place for 3 hours in a pre-heated Russian stove or oven.
Simenukha porridge
Surely you have never heard of such porridge, which was once considered a traditional Russian dish. But what a delicious dish this is!
How to cook it? You will need: 100g mushrooms, 300g buckwheat, 2 onions, 3-4 eggs, butter and salt.
Separately cook buckwheat porridge. Fry the onion in oil, boil the eggs and mushrooms, then chop them. And then just mix it all with porridge. And you will be pleasantly surprised by its taste.
Kutya or Kolivo
There are a number of traditions associated with this dish. On memorial days in Rus', a funeral kutia was prepared, which was also called “kolivo”. It was nothing more than a sweet porridge, the base of which was rice or red wheat mixed with raisins. At the same time, sweetness was a symbol of heavenly bliss, and grains symbolized the resurrection of the deceased.
This porridge was also served on the occasion of a baby’s christening, but in this case it was given a life-affirming meaning. And, of course, not a single Christmas would be complete without kutya.
What was different about the baptismal porridge? And because they cooked it with milk and also put in a lot of butter. Depending on whether a girl or a boy was born, it was customary to bake a chicken or a rooster in baptismal porridge.
Guryevskaya porridge
The name of the porridge comes from the name of Count Guryev. There are 2 versions. According to one of them, the count was so amazed by the taste of the porridge prepared by the cook Zakhar Kuzmin that he bought a serf. Another version says that the count himself invented this porridge in honor of the victory over Napoleon.
How to cook? Peel the walnuts, chop some, and dip some in sugar, frying in the oven. Place the cream in the oven over medium heat and watch until a golden foam appears. Remove the foam 5-6 times. Mix the remaining cream with sugar and semolina, and then cook until the porridge thickens. Add raisins, chopped nuts, foam, cut into strips, mixing thoroughly. Then put a layer of porridge in a dish, placing foam on it (make up to 4 layers), and sprinkle the very top with granulated sugar. Place in the oven until browned. Then place marmalade or candied fruits, nuts fried with sugar, jam or canned fruit on top.
Spent porridge
They made this porridge from small grains made from spelled. Spelled is a semi-wild variety of wheat that was cultivated in Rus' back in the 18th century. Spelled did not require special care, was completely unpretentious, and was not afraid of either weeds or pests. The main feature of spelled porridge was that it had a pleasant nutty aroma, and it was also incredibly healthy. Spelled is also mentioned in Pushkin’s famous fairy tale “The Tale of the Priest and His Worker Balda”: the main character became incredibly strong after eating spelled porridge.
How to cook? You will need: a glass of spelt, half a glass of milk, water and curdled milk, 100g of butter. Spelled is soaked for 6 hours (preferably overnight) in a mixture of water and yogurt. Next, rinse in water, boil over low heat in a mixture of milk and water (or just milk) until cooked. Then the porridge is wrapped for 30-40 minutes.
Barley porridge
This porridge was Peter's favorite dish I . He called it “the most delicious and controversial.” Also, this porridge is mentioned more than 20 times in the Bible. Barley porridge was served mainly on weekdays. It was always cooked in a clay pot in the oven.
How to cook? You need to take: 50g butter, a liter of milk, 2 cups of barley, salt. Add salt to the milk, bringing it to a boil. Then - the cereal, and cook until the mass thickens. Don't forget to stir. Then the food should be transferred to pots, brought to readiness in a preheated oven. Before serving, pour melted butter over the porridge.
14.05.2015
Porridge has been known to all agricultural peoples since ancient times. In Russian written monuments, this word is found in documents from the end of the 12th century, but in archaeological excavations pots with the remains of porridge are found in the layers of the 9th - 10th centuries. Word "porridge" comes, according to linguists, from Sanskrit "cough" , which means "crush, rub".
Porridge is very healthy, nutritious, tasty and, importantly, inexpensive product. It was impossible to imagine any celebration or holiday without traditional Russian porridge on the table. Moreover, a certain amount of preparation was required for various significant events. ritual porridge. This is reflected in the proverbs:
"Porridge is our nurse"
“You can’t feed a Russian man without porridge”
"No lunch without porridge"
"Shchi and porridge are our food"
"Borscht without porridge is a widower, porridge without borscht is a widower"
Among some peoples of our country, porridge, which was called "grandmother's", welcomed a newborn. At the wedding, the bride and groom always cooked porridge, which was an obligatory part of the wedding ceremony - "The hostess is beautiful - and the porridge is delicious". Porridge was cooked for christenings and name days; porridge (kutya) was used to remember a person, seeing him off on his last journey to a funeral or wake.
Without your own porridge original preparation it was impossible to receive guests. Moreover, each housewife had her own own recipe, which was kept secret.
Porridge was always prepared before big battles, and even at victory feasts without "victorious" There was no porridge. Porridge served as a symbol of truce: to make peace it was necessary to cook "peaceful" porridge.
In ancient Russian chronicles, the feasts themselves were often called "porridge": for example, at the wedding of Alexander Nevsky "they were fixing the mess" twice - one during a wedding in Trinity, the other during a national celebration in Novgorod.
Porridge was always prepared on the occasion of the start of a big business. This is where the expression comes from "brew porridge".
In Rus', porridge even “defined” relationships between people. They said about an unreliable and intractable person: "You can't cook porridge with him". When we worked as an artel, we prepared porridge for the whole artel, so for a long time the word "porridge" was a synonym for the word "artel". They said: "We're in the same mess", which meant in one artel, in one brigade. On the Don today you can still hear the word “porridge” in this meaning.
Choose your porridge!
BUCKWHEAT: rich in iron and calcium, B vitamins, contains many easily digestible proteins (therefore in China it is considered an equivalent substitute for meat). Useful for prevention cardiovascular diseases, helps with hypertension, liver diseases, edema. Normalizes digestion and intestinal function. In addition, buckwheat contains 8% quercetin, which is considered one of the most powerful natural substances for the prevention and therapy of cancer.
Calorie content: 329 kcal/100 g.
CORN: promotes intestinal health, contains silicon, which has a positive effect on the condition of teeth. Another plus is that corn produces low-calorie porridge, which is also capable of removing fat from the body.
Calorie content: 325 kcal/100 g.
MANNA: contrary to the prevailing stereotype, far not the best healthy porridge . Firstly, it contains very allergenic vegetable protein Gluten, secondly, flushes calcium from the body.
Calorie content: 326 kcal/100 g.
OATMEAL: quite high in calories, gives an “enveloping” effect. Useful for diseases gastrointestinal tract(gastritis, stomach ulcer, etc.)
Calorie content: 345 kcal/100 g.
PEARL: normalizes metabolism (for example, in the initial stages of obesity), rich in microelements, B vitamins. Good for allergies, recommended for the prevention of anemia.
WHITE: removes excess mineral salts from the body, binds and removes fats from the body. Millet is rich in vitamin A, which helps retain moisture in skin cells and promotes skin regeneration. In addition, the porridge contains calcium and magnesium salts, which are necessary for normal operation heart and blood vessels. One bad thing is that millet is not stored for long (an indicator of freshness is a rich yellow color). If the cereal turns pale, it means it has lost the vast majority of its beneficial properties.
Calorie content: 334 kcal/100 g.
RICE: the most low-calorie porridge. Contains many plant proteins and starch, easily digestible.
Calorie content: 323 kcal/100 g.
BARLEY: Barley grits- this is crushed barley. This cereal is a source of the most beneficial vitamins and minerals for our body. It contains B vitamins, vitamins A, E, PP and microelements - silicon, phosphorus, fluorine, chromium, zinc, boron. The cereal is enriched with potassium, calcium, copper, iron, magnesium, nickel, iodine and other useful minerals.
Barley grain consists of 5-6% fiber, which is so necessary for our stomach and intestines. It helps normalize digestion and eliminate all harmful products decay. In its own way nutritional value The protein in barley is superior to wheat and, unlike animal protein, is absorbed in the human body by almost 100%.
Calorie content: 324 kcal/100 g.
What kind of porridges were prepared in Rus'
In Rus', spelled porridge was popular, which was cooked from small grains prepared fromspelled. Spelledis a semi-wild variety of wheat, which was grown in Rus' in the 18th century large quantities. Or rather, spelled grew on its own, was not whimsical and did not require any care. She was not afraid of either pests or weeds. The spelled itself destroyed any weed. Spent porridge, although coarse, was very healthy and nutritious. Gradually, “cultivated” varieties of wheat replaced spelled, because it peeled off badly. The spelled grain grows together with the flower shell, creating almost a single whole with it. In addition, the yield of spelled was much lower than that of cultivated wheat varieties.
Spelled, or eminkorn, is the oldest species of cultivated wheat (Triticum diciccon). Now it has almost been replaced by higher-yielding varieties of soft and durum wheat, but there is a revival in the production of spelled, because spelled has a huge advantage over other wheat varieties - drought resistance. Spelled contains a lot of protein, from 27% to 37%, and there is little gluten, so people who are allergic to gluten can safely eat this porridge. Spelled is richer in iron and B vitamins than regular wheat and has a pleasant nutty flavor. It is grown in the Caucasus: its crops have been resumed in Dagestan and the Karachay-Cherkess Republic. Here it is called "zanduri". American spelt is also sold in Russia today. It's called "spelt". Sometimes you can find spelt grown in Europe. All this creates some confusion, but also "spelt", And "zanduri", And "spelt", And "kamut", names of the same plant, old Russian spelled. Moreover, it came to both America and Europe from Russia.
In ancient times, porridge was the name given to dishes prepared not only from cereals, but also from other chopped products (fish, peas, bread). Huge variety Russian porridges were determined, first of all, by the variety of cereal varieties that were produced in Rus'. From each grain crop, several types of cereals were made - from whole to crushed in various ways.
Porridge made from whole or broken grains barley, was called: barley, barley, grain, ground grain, grounds, glaze, pearl barley . Zhitnoy this porridge was called in the northern and central Russian provinces, where, in a word, lively designated barley. Pounded rye, barley - porridge made from finely crushed grain. In a word thicket in Novgorod, Pskov, Tver provinces it was called steep barley porridge from whole grains. She was so popular there that Novgorodians in Rus' were even called "thick eaters". Term "glazuha" used to refer to porridge cooked from barley and peas. The peas in the porridge were not fully cooked, and there were visible marks on its surface. "eyes"- peas. Pearl barley- this is porridge cooked from whole grains, the bluish-gray color of which and slightly oblong shape slightly resembled a “pearl grain” - pearl. Three types of cereals were made from barley: pearl barley- large grains were subjected to weak grinding, Dutch- finer grains were ground to white, And barley- very fine grains made from unpolished (whole) grains.
Oat porridge ( oatmeal, oatmeal) could be brewed from both whole and crushed grains. I liked it for its nutritional value and speed of preparation. It could be cooked on a light Taganka without heating a Russian stove or stove.
Barley and oatmeal have been brewed since ancient times throughout Rus', both in villages and cities, and were served mainly on weekdays.
Millet porridge(millet, white - made from millet), was known to the Russians as long ago as oatmeal and barley. The word millet was first mentioned in written documents of the 11th century. Millet porridge was consumed both on weekdays and during festive feasts.
Wheat, ground into very fine grains, was used to make semolina porridge. Word "manna"- Old Slavonic and goes back to the Greek word "manna" - food. It was served only to children and was usually prepared with milk.
Rice porrige appeared in the 18th century, when rice was brought to Russia, and was used mainly in cities. It entered the diet of peasants very slowly and was called porridge from Sorochinsky millet. In rich houses it was used as a filling for pies. In addition, over time they began to prepare kutya from it.
Buckwheat although it appeared quite late - in the 15th century, already in the 17th century. was considered a national Russian dish. There is also a proverb about it: "Our grief - buckwheat: I would eat something like this, but there is none". Besides whole grain- kernels, suitable for the cool, crumbly porridge, they also made smaller grains - "veligorka"
and very small - "Smolensk"
.
Along with porridges made from whole or crushed grains, traditional for Russians were "flour porridge" , i.e. porridge made from flour. They were usually called mukawashi, mukaveshki, mukovinki, mukovki . Some of these porridges also had special names, which reflected the methods of making the porridge, its consistency, and the type of flour used for production: bearberry, (bearberry, bearberry), straw mat(salamat, salamata, salamakha), kulaga(malt, jelly), pea, brew, thicken(gustakha, gustushka), etc.
Bearberry was prepared from oatmeal, which was a fragrant, fluffy oat flour. Oatmeal was made in a unique way: oats in a bag were dipped in a river for a day, then languished in the oven, dried, pounded in mortars and sifted through a sieve. When making porridge, the oatmeal was filled with water and ground with a whorl so that there were no lumps. Bearberry has existed since the 15th century. one of the most common folk dishes.
Solomat - gruel made from roasted rye, barley or wheat flour, brewed with boiling water and steamed in the oven, sometimes with the addition of fat. Solomat is an old food for Russians. It is mentioned already in written sources of the 15th century. The word is "straw" borrowed by Russians from Turkic languages. Gorokhovka- porridge made from pea flour. Kulaga- food prepared from rye malt- sprouted and oven-steamed grain and rye flour. After cooking in the oven, the result was a sweetish porridge. Zavarikha- porridge made from any flour, poured into boiling water during cooking with continuous stirring. Gustikha - thick porridge from rye flour.
Porridge was prepared in every home, both for everyday and festive meals. They could be consumed with milk, cow's or vegetable oil, fat, honey full, kvass, berries, fried onions etc. On festive table They usually served three porridges: millet, buckwheat and barley.
Recipes for some porridges
Kulaga
Kulaga is an almost forgotten delicacy, once one of the most beloved in Rus'. However, in Belarus and the Pskov region it is still being prepared, but in a slightly different version. In the wonderful book of the philologist I.S. Lutovinova, “A Word about Russian Food,” the story of a Pskov old woman is given: Saladukha was called kulaga, the rye will grow together, parut patom, ana saladeit tada, the slatkay becomes and the yagat is put down. Bring yagat, fsypish rye flour, mixish, pavarish and ish kulagu.
Recipe: Sort out fresh blueberries, rinse and boil. Add sifted rye flour, diluted in a small amount of water, mix honey or sugar and cook until tender over low heat, stirring. Blueberries can be replaced with fresh raspberries, strawberries, wild strawberries, blueberries, etc. Serve pancakes, bread, fresh milk or kvass.
But this is, after all, precisely the Pskov-Belarusian kulaga. The original Russian kulaga was prepared only with viburnum!
From Dahl:
KULAG and. salamata; thick, brew; raw malted dough, sometimes with viburnum; steamed malted dough; mix equal amounts of rye flour and malt in a korchag with boiling water until it becomes thick kvass, evaporate in a free spirit, and put in the cold; this is a tasty treat Lenten dish. Kulazhka is not a drunk, eat to your heart's content.
The most accurate comparison of both kulagi is Pokhlebkina, here you can’t subtract or add:
KULAG. Russian national sweet dish. There are two versions: real kulaga with viburnum and Belarusian berry kulaga.
Real kulaga is prepared from rye malt, rye flour and viburnum, without any sweet additives. food products: sugar, honey. The malt is diluted with boiling water, allowed to brew for 1 hour, then doubled large quantity rye flour, knead the dough and let it cool to the warmth of fresh milk (28-25 ° C), after which it is fermented with rye bread crust and after the dough has soured, it is placed in a heated oven (Ruska) for several hours - usually from evening to morning (that is, for 8-10 hours). In this case, the dishes are tightly closed and covered with dough for complete sealing. Kulaga is created through a process of restrained fermentation without access to air with little heat. As a result, special enzymes are formed, rich in vitamins Br, BB, B12 and Bi5f, which are created in combination with tocoferls arising during the process of yeast fermentation, and with active viburnum vitamins (C and P) amazing effect“all-healing” product. It is not for nothing that kulaga was used for use against any diseases - colds, nervous, heart, kidney, gallstones, liver, invariably giving an excellent effect. At the same time, the kulaga had an exceptional, discreetly sweetish-sour taste. pleasant taste. But both the taste and the healing effect were the result of a completely special conditions preparation, not the composition of raw materials.
Belarusian kulaga is prepared much faster and easier, without malt, by mixing 100 g of rye flour with wild berries(any kind, and in a mixture - strawberries, blueberries, lingonberries) and a small amount sugar or honey (a glass of sugar or 1-2 tablespoons of honey). The mixture is then kept in an oven or simply heated and then cooled. Belarusian kulaga is very tasty due to its berry composition, but does not have the effect of real kulaga and is far from its taste.
I prepared both types of kulagi. Wild raspberries and viburnum berries frozen in summer and autumn were used. For the Belarusian kulaga, bring the raspberries to a boil in a small amount of water, add brewed rye flour and steam briefly in a water bath. And I leavened the Russian rye bread, taking for her rye malt, flour, honey and excellent forest viburnum. And kept it all night under a dough lid at T ~ 35 C. V spring vitamin deficiency such a kulaga is indeed very useful.
Amaranth seed porridge
Healing properties of amaranth known since ancient times. Amaranth porridge should be eaten to strengthen the immune system, cleanse the body of toxins, waste, radionuclides and heavy metal salts, as well as for:
- Diseases of the digestive system (gastritis, gastroduodenitis, constipation, dysbacteriosis, gastric and duodenal ulcers, colitis, enterocolitis, fatty liver, hepatitis, cirrhosis).
- Diseases of cardio-vascular system(atherosclerosis, arterial hypertension, heart failure, coronary heart disease, angina pectoris, thrombophlebitis, varicose veins, heart attack, stroke).
- Obesity and diabetes.
- Oncological diseases
- Diseases of the female and male reproductive system.
- Diseases and traumatic injuries of the skin (psoriasis, eczema, herpes, neurodermatitis, atonic dermatitis, fungal skin diseases, trophic ulcers, bedsores, burns, frostbite, radiation damage to the skin).
Important: Amaranth seed porridge does not contain gluten and can be eaten by people on a gluten-free diet. And also for everyone - people who care about their health.
Option 1
Ingredients: 1 cup amaranth seeds, 1 small clove garlic, peeled and chopped, 1 medium onion, peeled and chopped, 3 cups water or vegetable broth, sea salt or tamari soy sauce to taste, hot sauce to taste (optimal); garnish: 2 plum tomatoes and 1 large meaty tomato.
Cooking method: Combine amaranth seeds, garlic, onion and broth in a 2.5 liter saucepan. Bring to the boil and simmer for about 20 - 25 minutes until most of the liquid has been absorbed. Mix well. If the mixture is too runny or the amaranth is not completely softened (it should be crisp but not too hard), gently simmer, stirring constantly, until thickened, about 30 seconds. Add salt or tamari to taste. Serve with a little hot sauce, if you like, and chopped tomatoes for garnish.
Option 2
Ingredients: 1 cup of amaranth seeds, 2 cups of water, salt, sugar, vegetable or butter.
Cooking method: Wash the amaranth seeds in water. Preferably through a sieve, because... The seeds do not completely sink in water. Place in a container, add water. The amount of seeds and water is not important, the main thing is to maintain a 2:1 ratio. Boil. Cook over low heat for 25-30 minutes. Add salt and sugar to taste. IN ready-made porridge You can add vegetable oil or butter to taste.
Oatmeal with elecampane root, seasoned with linseed oil
Prepared with water and without sugar. Elecampane root is bought at the pharmacy and ground in a coffee grinder, after which it is sifted through a fine sieve (for tea), the powder should be in the form of flour, added to the porridge (to taste) 15 minutes before the end of cooking.
Add to the finished porridge to taste and if desired:
Blueberry
- raisins (pre-fill clean water and let the berries take in water so that they increase in size to a grape);
- ground in a coffee grinder to choose from: flax seeds, hemp seeds, pumpkin seeds(or all together);
When ready, add a little melted butter (melt it yourself in a water bath, at a temperature of no more than 35-40 degrees) and a little unrefined flaxseed oil.
Porridge without cooking
People seeking a natural lifestyle often switch to a raw food diet. Its main essence is to eat foods that have not been subjected to heat treatment (frying, boiling, stewing, freezing). However, in this case, eating porridge seems impossible at first glance. But only at first glance.
Porridge can be prepared without cooking! Just soaking the grains. This way the grains retain all their strength and nutritional value.
How long does it take to soak different grains?
For soaking cereals in cold water the minimum time is:
- for rye, oat or wheat flakes- 5-10 minutes;
- for buckwheat - 1 hour;
- for barley - 2 hours;
- oats (cereals, not flakes) - 4 hours;
- for rye - 12 hours;
- for wheat - 30 hours;
- for rice - 70 hours.
Let's dwell a little on buckwheat. Ta buckwheat, which you buy in the store ( Brown), is FRIED! In ordinary seeds buckwheat remove the outer (black) shell mechanically, after which the cleaned buckwheat It has a greenish color and the taste has nothing in common with the store-bought one. Now imagine - you buy fried buckwheat , after which you cook it (and, most likely, more than once, because after a while it is also heated), as a result you use it twice killed buckwheat!
Soaked cereals remain alive (they can be sprouted), they will give you everything useful material without loss, but the cooked ones cannot boast of this - heat treatment kills them and significantly reduces the content of useful substances.
The above plate is correct only at an air temperature of at least +1°C, because in natural winter conditions at the moment of soaking, the water simply freezes - this is another reason to think about food on the estate, whether you need to eat cereals in winter... But that's another story.
Live porridge recipes
Live porridge from sprouted wheat “Morning”
Place the sprouted wheat in a blender.
Add any fruit or berries to your taste (I like it with black currants, as in the picture; sweeter - with raspberries or ripe banana) and some water. You don’t have to add anything, but put a couple of spoons of honey on the plate.
Stir on high speed until smooth.
Place it on a plate... and you can enjoy a healthy morning dish. 
Live porridge from sprouted naked oats "Energy"
First, a little theory...
Hulless oats are a special variety of oats, the grains of which do not have a membranous shell. Such oats are not subjected to mechanical peeling, therefore they retain high germination rates.
Hull oats contain microelements necessary for health; they are especially rich in phosphorus, magnesium, calcium and zinc. There are also B vitamins: B1, B2, B3, B5, B6; vitamin C, vitamins E, K, carotene.
Oat sprouts are especially useful, since when sprouting, the vitamin C content increases from 0.88 mg/100 g to 13.82 mg/100 g, and the number of antioxidants increases from 34 mg/100 g to 334 mg/100 g!
Regular consumption of sprouts normalizes the functioning of the gastrointestinal tract. Oat sprouts increase immunity, restore muscle strength, renew the blood.
According to survey results, hull oats are in second place in popularity among adherents healthy eating, second only to green buckwheat.
Recipe:
1) We germinate naked oats.
2) Mash the soft banana.
3) Add the desired amount of ripe raspberries.
Sprouted oats and banana can be blended in a blender. It is better to add raspberries to the finished porridge with whole berries.
In the absence of raspberries, you can get by just with a banana.
However, you can take any berries and fruits that your heart desires...
Raw oat bran porridge with cranberries and walnuts
1. In the evening, put it on a plate oat bran, cranberries and crushed raw walnuts. Instead of cranberries, you can take your favorite dried fruits: for example, raisins, dried apricots, prunes - a sour note is good here.
2. Fill warm water and leave to soak and soak until the morning.
3. In the morning, add honey to the swollen mass to taste, garnish with mint leaves...
Live porridge from sprouted green buckwheat with sweet fruits
1. Sprout green buckwheat. (It can be ground in a blender with the rest of the ingredients).
3. Mix sprouted buckwheat with your favorite sweet fruits. I especially like two flavors: with mashed (or finely chopped) ripe banana and with soaked raisins.
And also green buckwheat good for breakfast with “milk” - for example, from sunflower or pumpkin seeds.
Eat porridge and be healthy!
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