How to make green coffee? How to cook green vegetables properly while maintaining their color and flavor. Greens first of all

How to make green coffee correctly? Let's consider a method of preparing this drink. The preparation process for green coffee includes roasting, grinding and brewing.

1. Roasting

When preparing green coffee, it is better to use unroasted green beans, but this product has a specific taste. Therefore, beginners can start with roasted coffee, or use a regular frying pan to roast. The grains must be rinsed with running water and dried. After that, they must, constantly stirring, fry over low heat (about five minutes) until a characteristic aroma appears. You need to store grains in an airtight ceramic or glass container.

2. Grinding

A coffee grinder is used to grind the beans. It should be borne in mind that green grains are more difficult to grind than usual (the less they were fried, the more difficult it is to grind them). In most cases, after grinding, unroasted grains turn into coarse crumbs with large fragments. Therefore, to grind green beans, it is better to take a coffee grinder with a high power. Coffee is better preserved in the form of beans, therefore, grind the required amount of beans for brewing so as not to throw away the ground residues.

3. Brewing

There are several ways to brew green coffee:

• The first method is similar to making black coffee. Ground grains are brewed in a Turkish or French press. It is better for Turku to use a copper jug-like one and not bring the drink to a boil. If foam appears, then you need to immediately remove the Turk from the fire for a few seconds. Repeat the above steps 3-4 times, then strain the coffee and pour it into a mug. You can also brew the drink in a mug or coffee pot: pour 2-3 teaspoons of ground coffee hot water and let it brew for 5 minutes.
• The second method is to prepare concentrated green coffee extract. Place the grains in a saucepan of water in a ratio of 1: 6 and cook them for 15 minutes over low heat. After that, allow the mixture to cool. After an hour, it must be filtered. You can store the finished extract in the refrigerator for several days, and take half a glass a quarter of an hour before meals.

Various ingredients (sugar, semi-sweet champagne and even some spices) are also added to green coffee, but if you want the resulting drink to have an effective effect on the body, it is better to refrain from experimenting.

Making green coffee is a fairly simple and even familiar process for those people who drink natural black coffee. If you are faced with this question for the first time, then from this article you will gain useful information on how to properly prepare green coffee.

How not to make unroasted green coffee?

As a rule, green coffee is not chosen because of its taste, but only because this drink is effective for weight loss in combination with proper nutrition. However, many make a fatal mistake, which largely ruins useful qualities coffee.

It's no secret that green coffee is not a special variety, or even another plant. This is the same coffee we are used to, except that its beans have not been pre-roasted. It is roasting that gives the beans that very coffee color and smell. Before this process, they look and smell different! Many people solve this problem simply: having taken up the preparation of green coffee beans, for a start, they fry the product in a pan. But how does such a product differ from ordinary black coffee?

The fact is that in the process of roasting the grains, their composition changes. Heat treatment kills chlorogenic acid, which stimulates fat metabolism, and increases the caffeine content. By roasting green beans, you turn it into regular black coffee, the benefits of which for weight loss are several times lower.

It is necessary to prepare coffee from dried coffee beans without any roasting. The product you bought is ready to grind, brew and consume.

The correct preparation of green coffee

There are no difficulties in the question of how to cook. Consider cooking in the classic way in Turk step by step. If you purchased ground green coffee, you need to skip the first step.

Also, as in the case of preparing regular coffee, in no case should the drink be brought to a boil. If you undertake to cook it in a Turk, you cannot be distracted by anything, otherwise there is a great risk of ruining the drink. In addition, the process itself will only take you a few minutes, especially if you have a good copper Turk.

01.07.2014 Vladimir Zuikov Save:

Dear friends! Now for you there will be a master class on making a green cocktail from Vladimir Zuikov! Many raw foodists have heard about them and their benefits, but as practice and observation have shown, many simply do not know how to cook them correctly. And you, dear Reader, learn!

How to make a green smoothie in a blender?

1. Preparation and ingredients

For a green cocktail, you will need very little: any greens, any fruit and a glass of water. You should also have a blender of 500 W or more (less is not good!) And a liter glass for a cocktail.

I will show you how to make a classic and very simple green cocktail with two bananas and lettuce. The lettuce is very tender and has almost no bitter taste of greenery, and the banana is sweet (you should choose sweet bananas for a cocktail).

This cocktail is ideal for beginners, but I also really like it, because you can prepare it almost at any time of the year (you can grow lettuce yourself or buy it, but bananas are available all year round).

If you want to prepare something tastier and more sophisticated, use the recipes for raw food cocktails from our collection of recipes. You can also come up with recipes yourself, it's not at all difficult, you just need a little practice.

Let's get started. Here are our ingredients for today's green shake:

2. Greens first of all!

This is where the fun begins and almost everyone makes a gross mistake. And it's all about the greenery, or rather, the order in which it is loaded into the blender!

Many people beat the fruit first, and why the greens. This is fundamentally wrong. After all, the fruits are soft and should be subject to oxidation with the blender blades as little time as possible! And the greens do not oxidize, which means we load them first. You can check, for this, make 1 cocktail as everyone recommends, and then in my way - and you will understand everything.

So, I tore the lettuce leaves apart with my hands, peeling off the yellow parts and washing it before that. Now he tamped the greens and filled it all with a glass of water:

3. Beat the herbs in a blender

Everything is simple here: beat the greens as quickly as possible in a glass of a blender until a homogeneous fine consistency.

My blender has several speeds, I beat in third for 30 seconds. The movement should be rotational-translational, pulling out a little and deepening the blender into the green slurry. The result is a green gruel.

4. Add bananas to the cocktail

Now I peel ripe bananas, tear them apart with my hands and toss them into a glass. Only 2 bananas are enough to make a 1 liter sweet cocktail.

If for you personally it will not be very sweet (and it will definitely be if you are a beginner raw foodist), then put less greens and more fruit. Here's what I got as a result of these manipulations:

5. Beat until smooth

Now I quickly beat this mass until a homogeneous concentration. It is desirable to keep within 30 seconds, because fruits are oxidized under the influence of blender knives.

As a result, the green cocktail is ready. Bon Appetit!

But how to eat or drink it, or what to do with it, you ask? So, a green cocktail should be eaten, not drunk! Yes, that's right: either with a teaspoon slowly, or drink in small sips, abundantly moistening with saliva.

If you drink it in one gulp, then stomach pains are provided to you. That's why better cocktail all the same there is and moreover leisurely. Then, after 20 minutes, pleasant sensations and satisfaction will come, as well as the desire to eat this flavor as often as possible. Moreover, such a cocktail is easy to make every day.

That's all for me, as you see, there is nothing complicated in making green cocktails. But if you have any questions, you can ask me in the comments under the article. Guys, how do you like the cocktail, did you like the taste?

ZY Subscribe to blog updates- there is still a lot of interesting things to come!

Green buckwheat is familiar to us buckwheat kernels, which, unlike brown buckwheat, did not go through the roasting stage. As a result, it is much more useful, because useful trace elements and vitamins are fully preserved in its composition.

Despite the growing popularity of this cereal, not many people know how to cook green buckwheat, and therefore they often refuse such useful product... In fact, there is nothing complicated here, just a little of your time and the “queen of cereals” - this is what green buckwheat is called - is ready.

It has earned this name due to the huge amount of useful elements it contains: vitamins, microelements, protein. It belongs to the category of live food, because you can easily sprout it and cook a wide variety of dishes from it. Another advantage of cereals is the content of complex carbohydrates, which means that the product will satisfy the feeling of hunger for a long time, but at the same time it will not “reward” you with extra pounds.

Today we will learn how to cook so that it gives the maximum of its benefits to the body, while remaining tasty and aromatic.

How to cook green buckwheat correctly

Supporters prefer to include green buckwheat in their diet. proper nutrition, adherents of a raw food diet and just people who are not indifferent to their health. Such popularity is justified by a number of useful properties cereals:

1. Green buckwheat is rich in a number of useful elements: minerals, vitamin B, selenium, calcium, iron, potassium, polyunsaturated fats such as Omega-6 and Omega-3. This whole complex has a positive effect on the body, contributes to the normal functioning of blood vessels and, as a result, prevents diseases from the cardiovascular system.
2. An antioxidant, which is able to rid the body of unwanted accumulations - toxins, and make the skin beautiful and healthy, strengthen hair and heal the body.
3. This cereal is high in protein and essential amino acids.
4. It is gluten-free and therefore suitable for everyone, even those who consume only gluten-free foods.
5. Rutin, which is part of such buckwheat, normalizes blood pressure and strengthens the walls of blood vessels.
6. Green buckwheat is great for people who control blood sugar levels, as it has a low glycemic index.
7. The content of complex carbohydrates is the main aspect when choosing food for people who follow their figure, it is green buckwheat that contributes to weight loss, if necessary, and long-term saturation of the body.
8. The inclusion of green buckwheat in your diet can normalize metabolic processes in the body, as well as cleanse it of toxins and toxins without difficulty.

It is thanks to all these properties that green buckwheat has become a favorite product of people who lead a healthy lifestyle. It is worth noting that the taste characteristics of green buckwheat are somewhat different from the brown cereal we are used to, but they are no worse. And if you know how to cook green buckwheat correctly, then you can completely replace fried kernels with it.

The methods of cooking such buckwheat also differ from the usual cooking of brown kernels, but the described methods are not difficult and do not take much time, which is important in the modern world and the hectic pace of life.

All the benefits of green buckwheat lie precisely in its high content of useful elements, which are preserved due to the absence of prolonged heat treatment.

There are several ways to cook green buckwheat correctly. To make the product as useful as possible, it should not be boiled. One of the following methods of preparing cereals is most often used:

• steaming,
• germination.

For steaming "live" buckwheat kernels, you can use the option that will be more preferable for you. So, you can steam the cereal simply by pouring boiling water over it, preferably in a thermos or special dish with thick walls in order to keep the heat as long as possible, or by bringing the cereal to a boil for just a few seconds, so as not to destroy the useful elements contained in it.

Germinating buckwheat is also a simple process, for this you only need a glass of green buckwheat grains and water. Be sure to rinse the groats under running water. After that, pour the selected amount of water in the proportions of three parts of water to one part of cereal. In an hour, maximum one and a half, the groats will be ready for the next stage. A certain amount of grains will float on the surface, feel free to throw them away, and drain the water from the good ones below. Then rinse the cereals again until the water becomes clear. Again, place the cereals in a jar or dish with a tight-fitting lid and put in a warm place for five hours, after a while, stir the grains again. After ten hours, you will be able to observe the first seedlings. As soon as these sprouts reach a length of at least one millimeter, these grains can be eaten. But best of all, if you wait two or three days before eating sprouted buckwheat, then it will be as healthy and tasty as possible.

Despite the fact that there are many ways to prepare such buckwheat, it is the steaming option that is most often used, due to the low time costs and the preservation of all useful properties.

How to steam green buckwheat

The most popular way to prepare green buckwheat is the steaming method. What could be easier? Pour a glass of cereal with water in the evening the right proportion and leave to infuse overnight, and in the morning you will have buckwheat ready to eat. All that remains is to warm up the dish and you can enjoy it. To give it an even more pleasant taste, salt, sugar, butter, honey, milk and so on are added, depending on taste preferences.

This is the standard way of steaming, but here's how to steal green buckwheat for those who want to throw off a couple extra pounds or just decided to arrange a fasting day for the body:

1. Determine in which dish you will steam the cereals, stock up on water and buckwheat.
2. Pour the desired amount of cereal into the bowl.
3. Boil water and pour buckwheat with this water. There should be twice as much water as cereals.
4. Cover the dishes with a lid and leave them on the table overnight, and in the morning you will already enjoy delicious, aromatic and crumbly buckwheat.

If you decide to lose weight, then do not sweeten the porridge, give up salt and reduce the amount of oil consumed, and the result will not be long in coming.

Remember that before steaming green buckwheat, the cereals must be thoroughly rinsed under water to remove dust and small debris that may be contained in it.

Such buckwheat is perfect both for a nutritious breakfast, because cereals are able to overcome hunger for a long time, and for a light dinner that will not damage your figure and will not create heaviness in your stomach, of course, if you observe the measure and prevent overeating.

Green buckwheat can also be used in baby food... It should be noted that not every kid wants to eat porridge. To make it as attractive as possible for the child, you can add fruits, berries or honey to the finished cereal.

If you have plans to improve the general condition of the body, normalize metabolic processes, cleanse the body and, if necessary, reduce weight, then feel free to replace the usual brown buckwheat with green and soon you will notice the first positive changes.

How to tasty and properly cook green buckwheat

Sprouting live grains and steaming buckwheat are not the only ways to prepare cereals. From this healthy cereals you can cook many delicious and very healthy dishes.

If you follow all the subtleties and secrets of how to tasty and properly cook green buckwheat, then people who taste the product for the first time may not even guess what kind of great cereal it is. It is distinguished by its unique pleasant delicate taste that will not leave anyone indifferent.

First of all, before cooking, you need to carefully sort out dry grains from possible debris, here the procedure is similar to cooking brown buckwheat.

After removing the excess grains, the cereals must be rinsed, it is advisable to do this several times in order to achieve a clean liquid. High-quality rinsing is the key to tasty and correct preparation green buckwheat, because if you cheat and wash buckwheat badly, it will inevitably affect its taste, besides, it will be slippery.

When buckwheat is well washed, it must be filled with water. The water should cover the grains by at least one and a half centimeters. Then leave it to swell for thirty minutes. After the time has elapsed, the water must be carefully drained.

Place the swollen groats in a bowl for further cooking, pour water in the proportions of one part of buckwheat and two and a half parts of water.

Season to taste. Put on fire and wait for a boil. Boil the cereals for a maximum of two minutes on the fire, then remove from the heat and leave in a warm place to simmer. For creating better conditions you can cover the dishes with a towel or blanket. Leave the dish for half an hour. During this time, the water will be absorbed into the grains and the porridge will be ready.

Ready porridge can be served. It can be varied by adding honey, jam, milk, vegetables, spices and other ingredients that you like.

If you conduct an experiment and put a person with a choice - boiled asparagus, broccoli and peas or a piece onion pie and rack of pork ribs, then in addition to convinced vegetarians and girls who are temporarily on a diet, most will prefer the second option. And it's not because all these people don't like vegetables! It's just that the appearance of boiled vegetables is often unattractive and unappetizing. How can the situation be changed? We deal with this issue.

It's no secret that when boiled, vegetables, especially green ones, lose their attractive, natural color under the influence of temperature. In addition, the very surface of vegetables, so elastic and juicy in its raw state, collapses, the vegetables become softer. All this together makes them unattractive. To maximize the appearance of vegetables, try to follow two rules:

1. "Heat and Salt". Get used to quick cooking... Boil vegetables in plenty of well-salted water. The salt shortens the cooking time and preserves the color of the food. It's time to remember about blanching. This is a way to quickly heat vegetables for just a few minutes, but this time is enough to destroy harmful substances and microorganisms. And the taste of the product is preserved and even brighter. However, the color too.

2. "Cold". The vegetables are cooked, toss them in a colander or sieve, drain quickly, and then transfer to a bowl and place in a container of ice water. Thus, the cooking process stops instantly, which means you preserve the taste and color of the product. Beans, broccoli, peas will still crunch and delight us with their appearance and content. Just do not overdo it, so that the vegetables themselves do not become ice cold!

Champignons, zucchini, zucchini, cauliflower it is not at all necessary to subject heat treatment, especially if you use them for salads. First of all, this applies to seasonal vegetables.

Responsible for the hardness of vegetables and fruits pectin(polysaccharide). It has a beneficial effect on digestion processes and lowers cholesterol levels. These dietary fibers are present exclusively in natural products vegetable origin. Apples, citrus peel, carrots, whole cabbage, peas, green beans, potatoes, viburnum, strawberries, strawberries, dogwood are its sources. During cooking (at temperatures above 80 ° C), the amount of pectin increases and after long cooking it "passes" from the fruit into the water, making the vegetable broth or fruit, berry broth more sticky - a little gelatinous. Therefore, blanching also preserves the pectin content.