The dry pumpkin sunflower seed "sleeps". Everything that has to grow subsequently from it, "dozes" in a rudiment. But once the seed creates conditions for development (growth), all vital forces put in it wake up. If to include germinated pumpkin sunflower seeds in a daily diet, the organism will receive incomparable advantage. But just it is boring to chew such product, process can quickly bother. It is far more expedient to use it in the form of various dishes.
As it is correct to couch pumpkin seeds
Wet the cleaned pumpkin sunflower seeds in water of room temperature for the night. Wash out in the morning, spread out on wet towel wipes and remove to the cool place, having covered with one layer of a gauze. Each 4-5 hours wash seeds with clear water. As a rule, healthy seeds sprout by the end of second day. For the third day after germination they begin to taste bitter therefore it is recommended to use them at once or, at least, within one-two days. If didn't eat at once, inwrap in wet towel wipes and remove in the fridge where they can be stored up to 5-6 days on condition of their washing by cold water twice a day, including before the use. Rancid, with a sharp aroma the seeds in food are no good any more.
However, there are two ways to keep them:
- freeze in the mode of fast freezing; - dry in an oven at 80 OS with the slightly opened door and then process in flour.
Whole germinated seeds
As soon as seeds of pumpkin sprout, eat them, washing down with water or milk (a day no more than 50 g), add to salads, the first and second courses, porridges, sauces, etc. You can also connect them to honey and use as delicacy or to include in structure of the test for bread (the truth, when baking the germinated seeds will lose a part of the useful properties).
The crushed germinated seeds
Crush germinated pumpkin sunflower seeds by means of the blender or miss them via the meat grinder. You can use the turned-out nutritious product as well as whole seeds, i.e. safely add to ready porridges, sauces and sauces, to soups and also to various drinks – kefir, kissel, juice, cocktails, etc. The crushed germinated seeds of pumpkin organically are combined with grated carrots, shredded nuts, dried fruits, fresh greens, juice of a lemon and other products.
Pumpkin milk
Having prepared a milk from germinated seeds of pumpkin, you can just drink it as you usual cow's milk, and can cook on it various porridges, add to drinks – tea, kissel, coffee, fruit drink, to knead on it dough for pastries, including sweet, etc. Recipe for a milk. Take 1 part of the sprouted pumpkin seeds (2-3-day sprouts will approach as hardly arisen, and) and miss them via the meat grinder or crush by means of the blender. Then at constant stirring slowly pour in 4 parts of water in the received mix and filter through a sieve or wring out through 2 layers of a gauze. The milk is ready. By the way, don't throw out cake, and knead on it dough for bread or pancakes, or just eat as it is very useful product (for improvement of taste you can add to it honey).
Pastries from germinated seeds
Germinated pumpkin sunflower seeds impact to pastries original amazing relish. When mixing the test you can use them in quite large number – up to 1/3 from lump. However in this case the cleaned seeds shouldn't be couched before emergence of sprouts, it is enough to wet before their use as one of ingredients of the test in water for 3-4 hours, further process of activation of seeds will take place already at a batch and "maturing" of the test. There is other option of use of germinated seeds of pumpkin at preparation of vypechny products. Add the seeds dried and processed in flour when mixing the test for bread, pies and buns at the rate of 3-4 tablespoons on 800 g of wheat flour. Even such quantity of a pumpkin flour will significantly enrich pastries with a digestible complete protein, will raise its organoleptical properties and expiration date (such products long remain soft). Besides, the pumpkin flour in combination with various spicery and spices represents an excellent breading of meat and fish schnitzels and cutlets.