I ordered some wheat berries and well, i think i am miles away from grinding my own bread flour so it would be best to try growing some for juicing first. We'll see what happens. Just to show you, it is very easy technically but back breaking if you are as tiny as i am. 9 days is all it needs and you can harvest your wheat grass for juicing.
Unlike the pulp from carrots, celery and apples the wheat grass pulp are not recyclable. I put the veggie and fruit pulp in burgers and soups, pasta sauces, pancakes etc., but the wheat grass pulp is pretty much like a dish washing scrub. Just put it in your compost bin for good measure.
Here it is, i ordered mine online and you need a sturdy juicer to get most of the juice from the grass itself.
Soak the seeds for 2 days, not 2 8 hours but a full 48 hours.
2 days after, put the seeds or sprouts in a 2 inch vermiculite, any tray with holes will do.
3 days later
5 days after
7 days later
Harvesting time, 9-10 days once you see the second leaf showing.
the juice, my nephew says "Yuck" but absolutely excellent for your health
This juicer can also make great celery, carrot, apples etc., juice. Pricey but worth every drop. The effect you feel after downing this juice is amazing, it's like a green caffeine, my mother wants it everyday.
Try it folks!
The pancakes, the pandesal and the burgers all have pulps from the veggie and fruit juicing. Just one way of adding roughage into your diet and keeping oneself healthy, saving money as well. My nephews are downing the burgers and let me tell you this, they taste absolutely good, just add tons of minced onions and spices.
For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos
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