Therapeutic oatmeal jelly Izotov
The recipe, patented by the Russian virologist V. Izotov in 1992, is based on an old recipe for pickled oats. And the prehistory of the discovery was completely amazing: before giving the magic jelly to the world, the doctor healed himself with it. After suffering tick-borne encephalitis, the doctor was ill for a long time, and as a result of treatment, the strongest allergy was added, and hypertension, and kidney stones ... The old recipe for oatmeal jelly cocktail became a salvation: in a few years, the "doctor" healed himself and gave other patients a chance to normal (if not excellent) well-being.
The most favorable effect of the drink is on the nervous, immune, cardiovascular system, gastrointestinal tract. It cleanses the body of harmful substances and saturates with useful ones - vitamins and minerals, including rare ones.
Ingredients
Servings 2- 300 g oatmeal
- 10 tbsp coarse oats
- 100 ml of kefir (yogurt)
- 2 liters of water
Cooking
Step 1
Grind oats in a coffee grinder. Heat the water to a temperature of 40 C.
Step 2
Pour oatmeal into a three-liter jar, add ground oats. Pour in kefir or yogurt, top up with water. There should be about 10 cm of free space under the lid of the jar - when the oats ferment, carbon dioxide will begin to be released. Mix everything with a wooden spoon and cover with a plastic lid. Place the jar in a warm, dark place for 2 days.
Step 3
After a couple of days, the sourdough will acquire a sour smell. Strain the prepared mixture into a saucepan through a sieve. Rinse the remaining cake with 3-4 glasses of water, wring out. Pour all the resulting oatmeal "milk" together and distribute among jars. Keep warm for 18 hours.
Step 4
After 18 hours, the oatmeal liquid in jars will separate into transparent oatmeal kvass (which can be drunk just like that or added to jelly) and the sourdough itself, from which medicinal oatmeal jelly is brewed. Drain the clear top layer carefully into a separate container. Collect the starter separately - its quantity should be enough for about a week.
Step 5
Take 3-4 tablespoons of oat sourdough base, a glass of water (or oat kvass), mix in a saucepan and put on low heat. Stir constantly and watch the jelly thicken. As soon as bubbles appear on the surface (jelly boiled) - remove from heat.
Step 6
Add 1 tsp to the jelly. any vegetable oil. Sweeten with honey if desired, sprinkle with chopped fruit or nuts.
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