RECEITAS VITALIZANTES

Cereais moídos e hidratados.

Reserve 3 dos 7 cereais integrais (milho, trigo, arroz, cevada, centeio, aveia, painço) para utilizar, podem incluir outros grãos: gergelim, linhaça, girassol, quinua. A escolha é nutricional.

 

 

  

Modo de fazer:

·     Coloca-se 3 colheres de sopa de cada cereal (9 colheres no total), geralmente usa-se  arroz integral,  grãos de linhaça e aveia grossa, põem-se no aparelho. 

·      Moer à seco (triturador ou liquidificador).

·     Após, colocar num recipiente e misturar com água, só para hidratar tipo uma sopa grossa e após colocar um pouco mais de água para que seja absorvida à noite a mistura,  deixar de repouso de 6 a 12 horas.

·     No outro dia comer com frutas picadas, iogurte natural e adoçar com um pouco de mel.

·    O que sobra guardar com plástico fino coberto na geladeira para consumir nos dias subseqüentes.

Tem ajudado muitos pacientes com dislipidemia tipo colesterol e triglicerídeos elevados, pacientes obesos, anginosos, hipertensos, broncopatas, constipados e reumáticos. E também pacientes a largar as estatinas que usavam durante anos, sem obter melhora clínica e/ou laboratorial.

Cereais semi cozidos e fermentados.

Este alimento é feito com 5 tipos de cereais: trigo, aveia, cevada, centeio e painço (em grãos inteiros ou moídos). Pode-se, empregar também, uma única variedade destes cereais ou o arroz integral. Os cereais são cozidos por espaço de tempo de 4 a 6 minutos, e os de grãos inteiros mais ou menos por 10 minutos. A massa deve inchar durante 2 horas ou mais em caixa térmica ou recipiente que mantenha a temperatura. Se usar arroz vai requer tempo maior. Calcula-se de 3 a 5 colheres de sopa de grãos para uma porção de água 3 vezes maior. Opcional colocar 1 colher de sopa de passas não tratadas quimicamente.

Molino.

Cozer durante 5 minutos em 200 ml de água, 2 colheres de sopa de linhaça, 2 colheres de sopa de farelo de trigo, 1 colher de sopa de farinha de trigo moída grosseiramente, 2 a 3 figos cortados em pedaços pequenos e 1 mão cheia de passas. O mingau é servido logo em seguida, acompanhado de compota, tâmaras, ou leite doce.

Leite de Vegetais

Leite de cereais e de oleaginosas. Faz-se leite de: amendoim, nozes, arroz integral, aveia, quinua, castanha de caju, sementes de abóbora, castanha do Pará, gergelim, girassol, soja. O princípio é o mesmo que se usa nos cereais moídos e hidratados nas receitas acima.

Priorizarei a linhaça e a noz. O motivo é a concentração de Omega 3, que controla a inflamação, fluidifica o sangue e controla o crescimento de células. Atuam na constituição do sistema nervoso, tornando as células mais flexíveis. Tem também a receita da quinua ou quinoa, aveia e semente de abóbora, pelo seu valor nutricional, medicinal e não estar ligadas ao processo industrial. Segue abaixo como preparar:

Leite de linhaça.

Para 1 copo de linhaça usar 4 copos de água mineral ou filtrada. Bater e coar 3 vezes em peneira bem fina para retirar todas as casquinhas bem finas resultantes. Consegue normalmente um preparado de 3 a 4 copos de leite.           

Leite de nozes.

Acabamos usando as nozes só no Natal, mas podem ser consumidas em qualquer época.

Para um copo completo de nozes usamos 2 copos de água filtrada ou mineral. Batemos e obtemos 3 a 4 copos de leite.

Leite de quinua ou quinoa.

Semelhante aos cereais moídos e hidratados deixe de molho, 1 copo de quinua, da noite para o outro dia. De 8 a 12 horas. Acrescente 3 copos de água filtrada ou mineral, bata no liquidificador e coe por 3 vezes. Obtém-se de 3 a 4 copos ou quase meio litro de leite.

Leite de aveia.

Coloque em 1 copo completo aveia em flocos grossos (é usada esta por não ter sofrido refino industrial), hidrate com água filtrada ou mineral, da noite para o dia. Na manhã seguinte, acrescente 3 a 4 copos de água. Bata no liquidificador e coe a seguir. Consegue-se mais ou menos 1 litro de leite de aveia.

Soro de Leite de Vaca.

É um produto resíduo da separação do leite, possui baixo índice protéico e pela acidificação com limão coagula a proteína animal. O povo chama de “talhada”, que é o coalho do leite geralmente da vaca e o líquido do processo de deposição é o soro. É produto que contem aminoácidos, peptídeos, quebras de proteínas e é de fácil absorção pelo organismo. É um alimento usado por muitas civilizações. Geralmente é refugo, resíduo de fábricas de laticínios. Atualmente pesquisadores estão chamando de SORO DA MEMÓRIA, reinventando a roda.

Receita: 1 limão, 1 litro de leite, só serve leite vital, o de saquinho plástico tipo A ou B, que não sofreu os processos industriais e o acréscimo de substâncias químicas que destroem a força vital que a vaca passa para o leite que seu rebento pela amamentação. 

Modo de Fazer:

  • Para cada litro de leite, misture o suco de um limão inteiro.
  • Deixe descansar de seis a doze horas, de noite para o outro dia, fora da geladeira, até talhar.
  • Depois, separe a parte sólida da líquida com uma peneira bem fina. A parte líquida é o soro.

Atenção:

  • O soro pode ser guardado de três a cinco dias na geladeira.
  • Também pode ser congelado durante três a seis meses.
  • Fica com gosto de limão. Pode ser misturado a uma fruta ou a um suco de fruta.
  • A melhor hora para tomar esta sopa de peptídeos (pedaços de proteínas) é de manhã, e não à noite, horário que o organismo tem dificuldade de absorver proteínas e gorduras.

Tome 1(um) copo =100 ml 3 a 5 vezes por semana.

Como é proteína animal e componente do leite de vaca tem que ser tomado aos goles como se fosse sólido e insalivado na boca para estimular glândulas digestivas da boca, a primeira digestão. Lembrar que o suco do estomago é ácido e coagula a proteína ingerida. 

Germinação de brotos

Usam-se sementes de cereais, oleaginosas ou leguminosas. Devem ser integrais, frescos, não descascados, orgânicos.

Como germinar:

·         Colocar as sementes ou grãos em recipiente não permeável, e acrescentar água filtrada ou mineral.

·         Repouso da noite para o dia, ou vice versa, de 8 horas a 12 horas de descanso.

·         No dia seguinte escorrer a água.

·         Lavar as sementes em água corrente.

·         Coloque num frasco de boca larga, com um tecido fino preso na boca, vidro inclinado o    para escorrer.

·         No primeiro dia sem luz, nos restantes 2 ou 3 dias luz indireta.

·         Devem ser lavadas 2 a 3 vezes por dia, num lugar aerado e com temperatura normal.

·         As sementes estão prontas para consumo com poucos centímetros de brotação.

·         Cada semente tem seu tempo próprio de brotação.

Autor: Mauro Montaury de Souza.

Por Mauro Montaury Data:Jul 13, 2009 Comments :
 

60 Comments for this post

 
Maria dos Anjos Lopes Viella Says:

Li em algum lugar do site, sobre “suco verde” e não consegui localizar como prepará-lo.
Onde se encontra a receita?
Agradecida
Maria dos Anjos

 
 
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