Wheat Grass Juice
Wheat grass juice is the extracted juice from young (5–10 inch) wheat plants. The juice is touted for many health benefits due to its high concentrations of Chlorophyll, enzymes, vitamins (especially vitamin B), and minerals.
- Prep
- 6 min
- Cook
- 1 hr 11 min
- Total
- 1 hr 17 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
1 tray (cafeteria type, to grow shoots on)
Equipment
2 cups potting soil
Equipment
Large jar
Procedure
Soak the wheat berries overnight in a jar of water.
Procedure
Drain, then cover with damp paper towel and keep in the jar. Let rest for a day or so until they have sprouted.
Procedure
Spread the potting soil on the tray, and then gently spread the sprouts on top.
Procedure
Regularly water the sprouts for about a week, or until they are plentiful enough to juice. This should take about 1 week.
Procedure
Use an electric or manual juicer to juice the wheat grass.
Procedure
Use immediately.
Photo: Malyadri · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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