Tags: Oatmeal Diet, Oatmeal Nutrition, Healthy Oatmeal Recipe, Drink Recipes
This Russian Oatmeal recipe could be perfect for your oatmeal diet. Oatmeal Kissel is a genuine Russian healthy drink. It is traditionally called, “The Russian Balm”. There are mentions of this Russian drink recipe in ancient cookbooks and monastic recipes of the XVI century. Definitely Oatmeal Kissel is one of the basic foundations of traditional Russian cuisine, its integral part. Today that oatmeal recipe is undeservedly forgotten. But it can be beneficial as treatment against many diseases, as well as, filling our body with lots of valuable vitamins.
- Choline, which regulates fat metabolism, lowers cholesterol and has an anti-sclerotic effect;
- Methionine which has beneficial effects on the metabolism, prevents the deposition of fat in the liver and improves the working of the pancreas;
- Lecithin, which causes the breakdown and excretion of excess cholesterol.
For Oatmeal Dieters: The Importance Of Vitamins Contained In The Russian Oatmeal Drink
- Vitamin B2 deficiency causes dryness, cracks and sores on the lips, as well as, hair loss.
- In the case of vitamin A deficiency, one might contract: photophobia (night blindness), pale, dry and peeling skin and increased susceptibility to various pustular diseases.
- Lack of vitamin PP results in: profuse diarrhea, emaciation, mental disorders, memory loss and depression.
The Russian Oatmeal Kissel Is Also Rich In Minerals: Calcium, Potassium, Magnesium, Iron And Fluorine That Provide:
- Normal functioning of the body, maintains water and electrolyte balance and improves the function of enzymes.
- Magnesium, which lowers blood pressure, improves intestinal function, stimulates the secretion of bile.
- Calcium, which is involved in the mechanism of blood clotting.
- Potassium, which increases the excretion of water from the body, preventing edema.
- Also, people over the age of 50 often point out a rejuvenating effect.
Put 2 cups (about 7 oz) of rolled oats in a 3-liter (101 oz) glass jar or enamel pan and pour in 1-1.5 liters (33-50 oz) of lukewarm boiled water (The volume increases during fermentation). Add a bit of yeast or a piece of rye bread (for fermentation). Close the container – not too tightly, put it in a warm place and leave it to ferment from 12 hours to 2 days. The fermentation begins faster with yeast and a bit slowly with bread (when it begins, remove the bread.)
- Filtration of the Oatmeal Kissel concentrate:
Pour off the liquid part carefully then pass the remaining thick mass through a colander or strainer into another container (e.g. a pan).
- Storage of the Oatmeal Kissel concentrate:
The concentrate collected after filtration should be put in a glass jar of a smaller capacity, closed and stored in the refrigerator. The longest duration of storage is 21 days. As needed, take out only small portions of the concentrate for cooking.
- Cooking the Oatmeal Kissel:
A few tablespoons of the Oatmeal Kissel concentrate (according to your taste: from 5 to 10 tablespoons) should be stirred into two cups of cold water. Bring it to a boil over low heat, stirring vigorously with a wooden spoon and cook it to the desired thickness (5 minutes is enough). At the end of cooking, add salt to taste, 1 tablespoon of vegetable oil, herbs (dill, parsley), raisins or cut fruit to taste. Cool it down until it is warm then serve on plates. Have for breakfast with bread or crackers!