The first time I ever tried wheat grass was years ago at the City Market in Kansas City, MO. A farmer friend of mine had grown some and casually mentioned I should try some because it oxygenates your blood and gives you energy. He did warn me not to over do it, but me being me did not heed his advice. INstead I chewed on and on wondering what the big deal was. Then about an hour later it hit me!!! I was WOUND for sound. It was as though I had consumed 5 shots of espresso. Wooohooo.
Wheatgrass is a nutrient-rich young grass (no don’t get it confused with the other kind of grass that causes college kids to be spacey!!!).
Wheatgrass is a good source of protein and potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Zinc, Copper, Manganese and Selenium. Wheatgrass contains no wheat gluten.
Most people consume wheat grass by juicing it with a specific wheat grass juicer or just chewing on it (yes, it tastes like lawn grass). However, you can also process it in a blender. Mix chopped wheatgrass with a bit of water and blend it. If there is any pulp left in the blender, you can strain it out pouring the wheatgrass and water mix through a few sheets of cheesecloth after processing. If your not a fan of the taste of wheatgrass juice, you can add it to your favorite smoothies or juices.
Sipping on wheatgrass… excellent.