Wheat grass has been used for its health benefits since the Ancient Egyptians for whom it was highly prized, right up until present day. It is derived from the Wheat plant Triticum Aestivum. As the juice is extracted from the wheat grass sprouts and not the seeds it can be classed as Gluten Free.
It is a source of many nutrients, such as Potassium, Chlorophyll, Fibre, Iron, Zinc, Copper and Manganese and selenium. Also a source of Antioxidants and various vitamins such as A, C and E and K and some of the B Vitamins. It is Not a source of B12 however.
It can be combined with other Protein sources to make a complete Amino acid profile so may be useful Vegetarians and Vegans or those on other restrictive diets.
There have been studies where it has found to benefit those with Ulcerative Colitis, Rheumatism and Thalassemia. It is however, by no means, a wonder food that cures all ills. Variety in the diet is always the best.
It can be juiced and drank as a shot or in smoothies. However, I challenged Chef Kerry to come up with a recipe that incorporates it because to be frank it has a strong taste that I am not too keen on. Chef Kerry refers to it as “Cow food” which means I guess she is not a fan!
Any way here is the results of her Cow Food Challenge…
It was delicious and some of the kids at the club ate loads of the muffins which is a ringing endorsement…
Here’s the recipe:
Chef Kerry’s Wheatgrass muffins.
- Chef Kerry used the whisking method which allows for the butter to be omitted and reduce the fat content a little.
75g self-raising Flour
75g Caster Sugar
Break the eggs into a bowl and whisk lightly and add the sugar, then whisk until thick and creamy add the flour and the following ingredients:
2 more Eggs
½ cup Apple sauce
2 tbsp Wheatgrass powder
2 tbsp Caster sugar
¼ cup ground flaxseed
2 cups of water
1 cup of blueberries
Mix the lot together and bake at 180 c© for 15 minutes depending on oven.
Makes approx. 24 small cakes @ 55 calories approx.
Or 12 larger muffins @ 110 calories.