Oatmeal jelly made from whole oats. Flour is made from grains

Pour 1 glass of oats (50 g) with 3 glasses of water, let it brew (5-6 hours), then drain and cook jelly from the infusion. Take 2-3 times a day, before meals (preferably warmed). Cook porridge from the remaining soaked oat grains.

Recipe No. 2. A decoction of oat grains with honey is a general tonic

Pour a glass of oat grains with a liter of boiling water and simmer over low heat until ¾ of the initial volume of liquid remains. Strain the prepared oat broth and drink ½ cup 3-4 times a day, each time adding honey to taste. This decoction can well be used as a general tonic, after an illness, to awaken appetite and for medicinal purposes - for pain in the joints, gastrointestinal diseases.

This recipe has its own variations. For example, you can pour 1 glass of oats with 5 glasses of water (cold), bring it to a boil and keep it over low heat until half the original volume remains. After cooling, strain and add 4 teaspoons of honey to the resulting broth.

Recipe No. 3. A decoction of oat grains that has a choleretic effect

A decoction of oats is prepared at a ratio of 1:10, boiled for 5 minutes, kept in a sealed container for 24 hours, and filtered. Take 1/2 cup - 1 cup 2 times a day after meals (has a choleretic effect and promotes the regeneration of hepatocytes).

Recipe No. 4. Decoction of oat grains for weight loss

It’s good to drink oat decoction for weight loss at least every day! Rinse one and a half glasses of oats and add 1.5 liters of water. Boil over low heat for 20 minutes, strain through cheesecloth, add 50 g of honey, close the lid tightly and boil again. Then the broth should be cooled and placed in the refrigerator. Take 100 ml per day, adding freshly squeezed lemon juice to taste.

Recipe No. 5. Infusion of oat grains - a diuretic

Infusion oat grains used as a diuretic that regulates metabolic processes in the heart muscle and nervous tissue. To prepare it, pour the grains with cold water in a ratio of 1:10, leave for 1 day, filter and take 1/2-1 glass 2-3 times a day before meals.

Recipe No. 6. Decoction of whole oat grains

Pour 2 cups of oats into 1 liter of cold water and let it brew for 12 hours (it’s best to do this at night). Then put the pan with oats on low heat, bring to a boil and cook for another hour and a half. The lid must be closed. You will have to add a little water from time to time. Remove from heat and let it brew. Strain the cooled broth. The swollen grains can be ground using a blender and added to the broth. Boil again and leave on low heat for 20 minutes. The finished broth resembles jelly. Drink a glass of it three times a day.

Recipe No. 7. Decoction for gastritis
To normalize gastric secretion. oat grain - 10 tbsp. spoons, water - 1 liter. Pour water over the grain, boil, cover and cook over low heat for 3 hours. Drink in four doses 20 minutes before meals.

Recipe No. 8. For hypertension

Oats grain - 5 g., Wheatgrass (rhizome) - 5 g., Juniper berries - 10 pcs. Mix the ingredients, pour 1 liter. Cook boiling water until the liquid reduces to 0.7 liters. Drink 0.25 cups 6 times a day for 40 days.

Recipe No. 9. For diabetes

Oat grain - 400 g, water - 6 liters, honey - 100 g. Wash the grain, pour 6 liters of boiling water, cook until the liquid is reduced by half, strain, add honey, boil. Drink like tea.

Wash the sprouts, dry and grind. Dilute flour with cold water, add boiling water, cook for 2 minutes. Leave for 20 minutes. Strain it. Take 1 glass 3 times a day before meals (fresh only).

Recipe No. 10. Antinicotine decoction

In the evening, pour crushed oat grains (1 tbsp) with warm water (2 cups). In the morning, boil for 10 minutes and drink instead of tea. This decoction suppresses the desire to smoke.

Recipe No. 11. “Elixir of Youth”

Pour 3 cups of oats with 3 liters of water. Bring to a boil and leave on low heat for 20 minutes. Afterwards, wrap it well or pour the broth into a thermos. Leave for a day. Then strain through a napkin, add honey (100 g) and boil again. Pour the cooled oat broth into bottles and place in the refrigerator. Drink 30 minutes before meals, 100 g, in small sips, adding lemon juice to taste before drinking. The preparation of the decoction is repeated three more times. This course of rejuvenation and healing is carried out in autumn, spring and summer.

Recipe No. 12. A decoction of whole oat grains for insomnia
Oat grain - 1 tbsp. spoon, rye grain - 1 tbsp. spoon. Mix oat and rye grains, add 0.6 liters of water and cook until they begin to burst. Cool and drink the decoction throughout the day.

Recipe No. 13. Oat sprouts

Wash the oats, distribute evenly in a flat bowl, cover with water overnight (6-8 hours), rinse in the morning, spread out, cover with a damp thin cloth, periodically wetting the cloth, sprouts will appear within 1.5 - 2 days. Unsprouted grains are not eaten. Eat sprouts up to 3 mm long. Adding to various dishes, salads, soups, etc. Sprouts oat grains Can be stored in the refrigerator for no more than two days.

Doctors and nutritionists often prescribe oat jelly, since this food product is rich in essential amino acids (tryptophan, methionine, lecithin) and vitamins A and B.

This cereal contains calcium and iron, which support metabolism and enhance the action of digestive enzymes. Potassium and magnesium are involved in water-salt metabolism, increase a person’s endurance, prolong his youth and help slow down the aging of the body. Oat jelly, which patients consume for two months, effectively rids the body of toxins. A person feels a surge of vigor, his immune system is strengthened, and his performance increases.

There are many ways to prepare jelly:

1. A quick method when it is prepared from rolled oats.

2. Medicinal jelly can be prepared from oat grains.

3. “Live” jelly from sprouted grains of oats or barley.

4. Children's oatmeal jelly.

To prepare “live” jelly, you must first germinate the seeds of barley and oats (800:1000 g), then grind them in a meat grinder and add water (2.5 liters) in a large container. The sprouts are infused for about an hour, and they must be constantly stirred. At the next stage, you need to squeeze out the entire thick mass with your hands, and pass the remaining water through a fine sieve. Pour the resulting pulp again with a liter of water, let it stand for a while and squeeze again.

Liquid in the amount of 3.5 liters is placed in the refrigerator for 2 days. During this time, the jelly sours and becomes pleasant to the taste. The resulting liquid is similar in consistency to thick cream, which envelops the mucous membranes and alleviates pain, even with a stomach ulcer. For small children, you can prepare jelly from grains or rolled oats with the addition of honey, juices, fruit drinks and sugar. Even infants will benefit from oat jelly.

How to prepare this healing dish?

Let us describe the simplest method of preparation. First, oat grains are soaked in water for an hour. Then they need to be boiled. To do this, pour 1 cup of grains with 3 cups of cold water and place on the stove. The finished broth is drained, a tablespoon of starch is added and simmered over low heat for 1 minute until thickened. You need to pour juice, fruit drink or compote into the cooled jelly. Add sugar if necessary.

For medicinal baby jelly It is best to take corn starch and not grains, but oatmeal. Then you will get a thicker and tastier drink that stimulates the baby’s growth, has a beneficial effect on the formation of teeth and protects the child’s delicate skin thanks to vitamin A. Oat jelly for babies gives them the energy and nutrients that are so necessary for their growth and development. For teenagers and adults, this drink helps increase stamina and restore strength after physical work. For older people, oatmeal broth is necessary to strengthen the immune system. The healing drink cleanses the intestines, removes waste and toxins, and improves mood.

Sick people with sluggish peristalsis, constant constipation and bloating, oat jelly with the addition of Tibetan mushroom or milk rice is useful. Or you can ferment oatmeal jelly. In this case, the grains are poured with boiled warm water, a piece of rye bread, berries and herbs are added to improve the taste and left in a warm place for 2 days with the lid closed so that the oat jelly ferments. Then it must be strained through a sieve or cheesecloth. The remaining grounds should be rinsed with water several times, and the liquid should be poured into a large container. You will get 3 times more healing liquid than with fermentation. It needs to be placed under the table at night. In the morning you will see two layers: liquid at the top and a white sediment at the bottom. The liquid should be carefully poured into another jar, and the sediment should be transferred to a small container and stored in the refrigerator. This sediment is a concentrate of jelly, from which you can prepare new portions of a healthy drink every day.

To cook jelly, you need to take 6 tablespoons of grounds per 2 cups of liquid that remains after straining, and cook until the desired thickness. To obtain a new portion of the drink, take 3 tablespoons of starter per three-liter jar of liquid.

Oatmeal jelly, recipe with water.

This is the simplest and most affordable cooking option. The resulting drink will be tasty and healthy. It can be consumed by both those who do not like milk and those who are on a diet or fasting. how to prepare oatmeal jelly For half a glass of oatmeal, take 200 ml of water, salt and honey to taste, and also a little cinnamon for flavor (you don’t have to add it). Instead of honey, regular sugar is sometimes used. Before preparing oatmeal jelly, the flakes are poured onto a baking sheet and lightly browned in the oven. Then they are poured with cold water, and after 10-15 minutes they are put on fire. Bring to a boil, add salt and cook over low heat for about 20 minutes. Then the resulting mass is filtered, honey or sugar is added to taste, and decorated with cinnamon. Delicious and aromatic homemade jelly can be served for breakfast or as a light dinner.

Recipe with milk

Unlike the previous version, this one has a rather pronounced creamy taste and a thicker consistency. This dish can no longer be called a drink, since it has to be eaten with a spoon. But all these differences do not make the recipe for making oatmeal jelly too complicated. True, there are slightly more calories per serving. For a liter of milk you will need 100 grams. cereal, 1.5 cups sugar, 30 gr. butter, some raisins and any nuts. To make the dessert a nice chocolate color, you can add 2 tablespoons of cocoa powder. As in the previous recipe, before preparing oatmeal jelly, you need to fry the flakes a little. But in this case, butter cut into small cubes should be placed on top of them. This will give them additional flavor and improve the appearance of the dish. Then the milk is brought to a boil, raisins, flakes and sugar are added (you can mix it with cocoa). Cook the mixture, stirring, for about 5 minutes. Then they are placed in glasses and sprinkled with chopped nuts. Serve warm, washed down with milk.

With beets

Oatmeal jelly can also be used as a main dietary dish. Cooking with beets makes the delicacy more vibrant. And the additional substances contained in the vegetable enhance the cleansing properties of oatmeal. For 100 grams of flakes, take medium-sized beets. You will also need a glass of water, a little salt and literally a spoonful of sugar. The beets are peeled and grated on a fine grater, combined with oatmeal and filled with water. Bringing to a boil, salt the mass, add sugar and, stirring, cook for about 20 minutes. You can eat jelly for breakfast or throughout the day. It is stored in the refrigerator for 48 hours. With prunes For those who have digestive problems, we recommend a cleansing jelly made from oatmeal. For maximum effect, it is prepared with prunes and beets. A glass of oatmeal or oatmeal is poured with 2 liters of cold water. Then add a handful of prunes and randomly chopped medium-sized beets.
Bring the mixture to a boil and cook for about 15 minutes. The fire should be small. The finished broth is cooled and filtered. Taken as a remedy before meals. You can arrange a fasting day for yourself by drinking only this drink.

Oatmeal dessert

So, jelly is not only a drink. It can be prepared in the form of a fairly dense substance and can completely replace panna cotta, pudding or blamange. Before you prepare oatmeal jelly for dessert, you need to stock up on only two products. You will need a liter of fermented whey and a glass of cereal. You also need salt and sugar to taste. The ingredients are very simple, it’s hard to believe that they make such a delicious dessert. Oatmeal is poured with whey and left overnight at room temperature. By morning, the mixture should ferment and resemble a dough for yeast dough. It needs to be strained through cheesecloth and squeezed out. The resulting liquid is put on fire, salted a little and sugar is added to taste. After it boils, reduce the flame and cook, stirring constantly, until it reaches the consistency of liquid vegetable puree. Then the jelly is removed from the heat and poured into oiled silicone molds. They are put in the refrigerator to harden, and after a few hours, turned over, placed on a dish and decorated with chocolate, condensed milk or whipped cream. It turns out very tasty and much healthier than other desserts.

Kissel for weight loss

In principle, any of the recipes proposed above, to one degree or another, helps to reduce body weight and eliminate toxins. But there is also a separate version designed specifically for those on a diet. For 100 grams of rolled oats, take 200 grams of unhulled oats and the same amount of kefir. You will also need 50 ml of water and a little salt. Oats and flakes are poured with kefir overnight, in the morning the mass is filtered through cheesecloth, the solid part is thrown away, and the liquid part is diluted with water and boiled for about 5 minutes, adding salt. This drink is used to satisfy hunger during a diet. Medicinal jelly If we consider all the existing recipes for this dish, this one will probably be the most popular. Its author is virologist Izotov. Studying ancient recipes for healing dishes, combining them with his own experience and knowledge, he created a universal remedy that can not only cleanse the body of toxins and improve digestion, but also normalize the functions of almost all systems. This jelly is prepared using oat concentrate, which can be purchased at a pharmacy or made independently at home. First you need to mix 3 liters of water at room temperature with 500 grams of rolled oats and 100 ml of kefir in a large glass jar. Then it is tightly closed with a lid and left in a warm place for a day to ferment. The resulting mass is filtered using a regular colander and left for another 6-8 hours. During this time, a precipitate should form - this is the oat concentrate. The liquid above it is drained, and the loose mass is stored in the refrigerator for up to 3 weeks. Medicinal oatmeal jelly is prepared from the concentrate, for which 5 tablespoons of the mixture are diluted with 500 ml of water, brought to a boil and boiled over low heat until the consistency of sour cream, stirring constantly. Add a little oil (any kind) and salt. It is recommended to eat it with rye bread for breakfast. The taste is quite specific, but pleasant.

In what cases is it recommended to use the Izotov method? Knowing the benefits of oatmeal jelly prepared according to this recipe from concentrate, it can be safely recommended to people with diseases of the digestive system, cardiovascular and nervous systems.

It should be noted that its regular use improves overall well-being and mood, and increases performance. Kissel has a beneficial effect on the human immune system and perfectly cleanses the body. In general, it can be safely recommended to residents of large polluted cities and people suffering from chronic fatigue. According to reviews from patients who regularly use this product, their memory improves, a feeling of lightness and a surge of vitality appear. And all illnesses disappear on their own. Are there any contraindications? Knowing the benefits of oatmeal jelly, it is necessary to clarify whether it will cause harm to the body. In principle, there are very few contraindications for using the product, but they still exist, although with moderate consumption of jelly they do not manifest themselves in any way. First of all, this concerns the high mucus content in the product. In large quantities, it can lead to the opposite effect, and the body will store it as fat.

When purchasing a ready-made concentrate in a store or pharmacy, there is a possibility that it will be of low quality. Such a substance may contain additional preservatives and dyes, which are also of little benefit to the body. People suffering from severe forms of any disease should consult a specialist before consuming jelly. Otherwise, the product only brings benefits.

Oatmeal jelly is not only a traditional Russian drink. If you follow certain technologies, you can get a dessert, a weight loss product, and even a real medicine. Its use will certainly be beneficial and will lead to excellent health. And the vitamins, minerals and other beneficial elements contained in the ingredients will support the body during the diet. But even in this good undertaking, you need to know when to stop in order to prevent the opposite effect.
FB.ru

Live oat jelly - recipe

In order to get live jelly from oats, all you need is unhulled oat grain - 800 g (or half oats and half barley), wheat grain - 200 g and water - 3.5 liters.

First, oats and barley begin to germinate in the evening. To do this, pour the grains into containers (I do everything in separate ones), pour and drain water several times, rinsing them. Then add water and leave overnight. In the morning, drain the water and cover the containers with a cloth or towel. During the day, you can stir the grains several times so that the top ones do not dry out too much. In the evening, rinse the grains (fill and drain with water). At this moment, wheat germination begins: the wheat is washed and filled with water. oat jelly In the morning, rinse the oats and barley again, and drain the water from the wheat. In the evening, rinse all the grains again. In the morning, rinse the grains again - all the sprouts are ready. As a result, it takes two and a half days for oats and barley to germinate, and one and a half days for wheat. Oats and barley often germinate unevenly, but this does not matter, since all the necessary processes for awakening the grain are started anyway. The main thing is that all grains need to be soaked overnight for at least 12 hours.

Now begins the second most labor-intensive stage - chopping the sprouts. There are two options for this: in a blender or through a meat grinder. It seems to me that the procedure is rather difficult for a blender, but if you still use it, then the sprouts are loaded in small portions with water (this should take 2.5 liters of water out of 3.5 liters that are needed in total) and are crushed to a fine fraction, starting from low to maximum speed (the main thing is not to overheat the device). It’s better to use a meat grinder (an electric one is, of course, more convenient, although I often used a manual one - quite acceptable, but of course it takes a long time and requires good physical training), passing all the sprouts through it twice (I always pass through a large grate).

The third stage is infusion. Water is added to the crushed sprouts (2.5 liters out of 3.5 liters that are needed in total) and the whole thing is infused for one hour, from time to time the oat jelly is mixed. If desired, you can add chopped dill and spices during infusion (this is all for everyone).

The fourth stage is preparing the jelly base. You need to squeeze out all the prepared mass. I have adapted to do it this way. While there is a lot of thick stuff, I just mix the crushed mass with my hands and squeeze it out as if making a snowball. Then I drain the liquid through a fine metal sieve, and squeeze out everything that remains in it with my hands. Now the resulting cake is poured with the remaining liter of water, kneaded, mixed and squeezed out again.

Oatmeal jelly The fifth final stage is obtaining the jelly itself. The entire resulting liquid (4 liters with the consistency of thick cream) is mixed well, poured into a container and placed in the refrigerator. On the third day, the liquid acidifies and acquires a pleasant taste - live oat jelly is ready.

There is no need to ferment this jelly at room temperature, as an excess of some bacteria may form, which can lead to inhibition of the symbiotic intestinal microflora and cause an imbalance.

You should not store live oat jelly in the refrigerator for more than two weeks. Before use, you need to shake it well (since all the grounds settle to the bottom).

Despite the apparent complexity, the process of obtaining this fabulous jelly is quite simple.

Live oatmeal jelly by Vadim Zeland.

“My mother makes a similar jelly from oat sprouts, only without spices, and dilutes it with compote (water from dried fruits soaked overnight: raisins, prunes, dried apricots). The taste is very reminiscent of chocolate!
Only she hasn’t read Zelanda, so it turns out that this is her know-how!”

Vadim Zeland: Here I will give only recipes for main dishes, without which it will be difficult for you to feed yourself, and without which you will not be able to last long on a raw food diet. I call these dishes system-forming, because they supply the body with everything it needs, every day, and first of all. In the remaining items of your menu, you can give free rein to your imagination and improvisation. You will not find any of these recipes, with the exception of the last two, anywhere else (yet), because this is my unique author’s technology.

Unhulled oat grain (in shell) 800 g

(or 400 g of oats and 400 g of barley, also unhulled)
Wheat grain 200 g

Cumin seeds 1 tablespoon

Dill seeds 1 tbsp. spoon

Seasoning for Korean carrots 1 tbsp. spoon

Ground cayenne pepper (chili) 1/2 teaspoon

Drinking water 3.5 l

1. Pour the oats into a colander and rinse with running water. Then pour shungite water in a large saucepan overnight. In the morning, transfer to a colander and cover with wet gauze in two layers. In the evening, rinse with running water without removing the gauze. The same evening, soak the wheat in a pot. The next morning, rinse the oats again. Proceed with wheat in the same way as in the previous recipe. In the evening, rinse the oats again. The next morning, rinse the oats and wheat, the sprouts are ready.

Thus, it takes two days for oats to germinate - twice as long as wheat. The size of oat sprouts should not exceed 1-1.5 cm. Oats and barley usually sprout unevenly, but this should not bother you; all the necessary transformations in the grain will be completed. The main thing is to soak them overnight for at least 12 hours. If barley grains do not hatch at all, it is better to germinate only oats.

2. Now, load the sprouts in small portions into a blender, adding water, and grind to a fine fraction, starting at low speed and ending with the highest speed, just not for too long, so as not to overheat the device. In total, this should take 2.5 liters of water. Do not overload the blender, otherwise it will not cope. It is best to buy the most powerful blender, over 1 kW. A weak device may fail. If you don’t have a powerful blender, it’s better to use an electric meat grinder, the power of which should be at least 1.5 kW. Grind the wheat twice through a fine grid, oats once through a medium one, and if it doesn’t go (chews), then through a large grid.

I cannot guarantee that any meat grinder will cope with unhulled grain. The designs of imported meat grinders are imperfect, since manufacturers usually believe that they will not grind anything other than meat. The designs of domestic meat grinders are more adequate in this sense. But I haven’t seen any high-power electric ones made by us, but if you grind by hand, you need good physical training. It should also be borne in mind that a new meat grinder, the parts of which have not yet been ground in, may contaminate the product with metal, which is not good. So, it is advisable to still look for a powerful blender.

3. Next, grind the cumin and dill seeds in a coffee grinder. Combine the ground sprouts and all the seasonings in a large bowl and leave for one hour, stirring from time to time. If the jelly is intended to be given to children, you should handle the pepper sparingly.

4. The next step is to squeeze out all the prepared mass. To do this, you will need to somehow adapt a fine metal sieve to the pan. The most convenient option is a simple double boiler, consisting of a saucepan and a tray with a grate. A sieve (choose according to size) is placed on this tray, the jelly mass is poured into it and first rubbed a little with a wooden spatula, and then squeezed out with your hands. The finished jelly drips into the pan. The pulp is placed in a large bowl. When the entire mass has been squeezed out, the cake is poured with a liter of water, kneaded, and squeezed out again through the same sieve.

5. The result will be 4 liters of jelly with the consistency of good cream. You can pour it into two-liter plastic bottles and put it in the refrigerator. Store for no more than two weeks. In the refrigerator, on the third day, the jelly slightly sours and acquires a pleasant taste, with sourness. Shake the bottle well before use.

Fermenting jelly at room temperature, as is done in the classic recipe, is completely unnecessary. An excess of bacteria of any one type in a product is undesirable, since it inhibits the symbiotic intestinal microflora and causes an imbalance.

Unlike the old Russian recipe for jelly, restored by Dr. Izotov, live jelly prepared using this technology is many times richer in its composition, concentration of nutrients and healing properties.

Of course, you can boil it, as our ancestors did, then it will really turn into thick jelly, which is just right to cut with a knife. But what's the point? To kill all living things and obtain dead biomass containing only echoes of all those healing properties that only a living product can have?

If you consider that even boiled oatmeal jelly cures many different diseases and normalizes many functions of the body, then you can imagine what power living jelly has. In fact, it is the ideal food for the body, after mother's milk. The ORP alone is worth it - he has it as much as -800! And this indicator does not decrease as quickly as that of living water, but remains for a long time.

Live jelly is a biologically active product, so you should take it carefully at first, gradually accustoming your body, and not mix it with other foods. If it causes indigestion, it means the intestines are very clogged. What to do? Cleanse the intestines, what else. Or continue to eat dead food and forget about living food. Then everything will be as before, “okay.”

Live jelly is ideal for baby food. But again, you should give it a little at first, accustoming it gradually. Of course, if you have already fed your child formula milk and boiled cereals, his body may not immediately accept the biologically active product, or even refuse it altogether. I must warn you: do not experiment on children if you yourself have not yet really figured out your diet! If a mother decides to make her child a raw foodist, she must live on a pure raw food diet for at least a year before conception. Only under this condition can you safely feed a weaned baby exclusively with live food. If this condition has not been met, live food must be introduced into the child’s diet carefully, gradually replacing the proportion of dead food with live food.

6. And now, actually, the recipe for oatmeal jelly. For one serving, take 200-300 grams of the product, add three tablespoons of wheat bran, a tablespoon of milk thistle powder, a dessert or tablespoon of milk thistle oil (sold in pharmacies) and the juice of one quarter of a lemon (or one or two tablespoons of natural apple vinegar), and mix it all.

I can't promise that you will like this food right away. But then, when the body tastes what kind of miracle this is and gets used to it, you won’t be able to pull it by the ears - I guarantee it. In general, living food has such an effect on the body that when it discovers something useful for itself, it no longer wants to return to something harmful. The old habit of eating something like that will not give rest for a long time. But experience will show that nothing good comes out of this - just heaviness in the stomach and sheer disappointment.

Drink live jelly and be healthy!

You can do something like: sprouted oats + sprouted wheat + a few pieces of apples, a piece of bread, stevia. It tastes great!

Kissel is a drink that is familiar to all people without exception. It was brewed as a dessert drink and was used to treat many different diseases (including gastrointestinal disorders). This drink is not only an addition to a set of dishes, but is also used for a complete snack, as it is thick and satisfying.

It’s not difficult to learn how to cook it; it just takes a little attention and patience to get it on the table. In addition to fruits, berries, jam, jelly is also prepared from oats, which makes it possible to obtain not only a tasty, but also a healthy product that is involved in the treatment of many diseases and is included in a number of diets and therapeutic nutrition programs.

Composition, benefits and medicinal properties

The benefits and medicinal properties of jelly made from oats have been studied very well, which has allowed doctors to use it as an auxiliary drug in the treatment process. Oats act in this jelly as a substitute for the usual starch.

The benefits and therapeutic effect are transferred into the drink from this ingredient. The peculiarity is the complete absorption of all useful substances that are present in the finished product.

There are no age restrictions - jelly can be used as food and included in a therapeutic program for both children and adults (including elderly and frail people who have undergone complex operations).

Quite often, jelly made with oats becomes a must-eat food. It is recommended to include the drink in the (daily) menu if the following diseases are diagnosed:

• insomnia;
• mental and psychological disorders (including various depressions);
• weakness, apathy, general loss of strength;
• hypertension;
• diseases of the digestive tract;
• hepatitis (all types);
• diabetes;
• cholecystitis;
• swelling;
• weight loss;
• cramps (nighttime);
• dropsy;
• inflammatory processes;
• pain (including in the stomach);
• colic;
• overweight;
• decreased visual acuity;
• high (or unstable) cholesterol;
• flatulence and bloating;
• deterioration of memory and concentration.

Also, for therapeutic and preventive purposes, oatmeal jelly is recommended as part of the daily menu if there are prerequisites for the development of atherosclerosis or thrombophlebitis. Its beneficial properties are also actively used in the treatment of skin diseases and allergies.

For older people, this drink is a source of vitality and vigor. It restores strength, has a positive effect on the body, strengthening its resistance to various diseases. The drink contains the following substances and microelements:

• vitamins (B, PP, A and E);
• iron;
• manganese;
• fluorine;
• potassium;
• calcium.

The drink is balanced in the amount of fats, proteins and carbohydrates.

Harm and contraindications for use

Oatmeal jelly has no pronounced contraindications and does not cause harm to the body. The only exception is the fact that it is not recommended to drink it in large quantities (1 glass per day is optimal), as mucus may accumulate.

Also, those people who have an intolerance to a certain ingredient (food allergy to the product) will have to refuse or limit their consumption of the drink. In general, jelly is useful for all people.

Simple recipe

Preparing oat jelly according to this recipe will allow the housewife to quickly learn the process.

Preparation steps:

Before serving, cool the drink to room temperature.

How to cook oatmeal jelly with milk

This option for making jelly will be interesting for everyone, as it combines a pleasant taste and delicate texture. To prepare the drink you will need a set of simple and accessible ingredients:

• milk (cow's, whole) – 400-500 ml;
• oatmeal – 100 g (or ½ cup);
• starch (potato) – 10 g;
• vanillin – 1 sachet (can be excluded from the recipe if desired);
• sugar (you can use both white and brown) – 20 g.

Cooking time for oat milk jelly is 35 minutes.

Calorie content (100 g) of the finished drink is 35 kcal.

Preparation steps:

1. Heat the milk a little (up to 40 0);
2. Pour oatmeal over it and leave to steep for 25 minutes (or until it swells);
3. The resulting infusion must be filtered (into a separate container);
4. The remaining flakes can either be strained (passed through a blender) and mixed with liquid, or not used in the drink at all;
5. Divide the resulting liquid into two equal halves (dilute starch in one of them);
6. Place the other half on medium heat. Add sugar and, if desired, vanillin, mix well;
7. At the moment of boiling (formation of a characteristic white foam on the surface), add the second half of the liquid (with diluted starch) to the milk, mix thoroughly, bring to a boil and reduce the heat;
8. Constantly stirring the mixture, cook until thickened (2-3 minutes);
9. Skim off any foam that has formed.

When serving, pour sugar into a glass and stir. It is important to remember that the drink must cool thoroughly before drinking. You can also decorate the dessert with fresh berries, fruits or mint leaves (melissa).

Izotov's recipe

• oat flakes (finely ground) – 0.5 kg;
• oat grains (hulled) – 20 g;
• kefir (fresh, without additives) – 100 ml;
• water -1.5 l.

Product preparation time -30 minutes + 84 hours (fermentation process).

Calorie content of jelly (100 g) – 52 kcal.

Steps for preparing oatmeal jelly from oats:

1. Place oatmeal at the bottom of a container (3 liter glass jar);
2. Add peeled oat grains (in the next layer);
3. Add kefir to the oats;
4. Heat the water (up to 40 0) and pour it into the container (up to the sides);
5. Place in a warm place for 48 hours;
6. After this, the resulting cloudy white mixture should be filtered, and the flakes and grains should be rubbed through a sieve;
7. Leave the liquid in a warm place for another 36 hours (the liquid will separate into two fractions - you will need to use the bottom layer for the jelly);
8. Separation is made by pouring the top layer into a separate container;
9. The bottom layer (sourdough) should be used for further preparation, taking 2 tbsp (the remainder is stored in the refrigerator);
10. The starter should be diluted in a glass of water and cooked over low heat (about 5 minutes), stirring.

The resulting drink should be served cooled to room temperature. The liquid (top layer) can be left, as it perfectly quenches thirst (add honey to taste).

How to prepare live oat jelly for treatment

The preparation of jelly intended for treatment begins with the selection of appropriate ingredients:

• oat seeds (sprouted) – 950 g;
• starch - 3 tbsp;
• water (prepared for use) -2.5 l.

Cooking time – 75 minutes.

The calorie content of the dish (100 g) is 34 kcal.

Preparation steps (taking into account the fact that already sprouted grains are used):

1. The seeds must first be filled with water and left to infuse for 1 hour;
2. After this (in the same water) you should boil them over medium heat (until boiling);
3. Then add starch to the broth and stir, cook until thickened (2 minutes).

Serve the jelly when cooled to room temperature. You can add juice, berry juice, boiling syrup or regular sugar to it. The quantity is adjusted to taste.

Oatmeal jelly for the pancreas

Oat-based jelly is effective in the treatment and prevention (use is recommended at the first signs of the disease) of inflammation of the pancreas. To prepare 1 serving you will need the following ingredients:

• oatmeal (cooked in water) – 1 tbsp;
• water – 200-250 ml (glass).

Cooking time is 5 minutes + leave for 1 hour.

Calorie content per 100 g -37 kcal

Preparation steps:

1. Pour boiled cereal (porridge without milk and sugar) with a glass of water;
2. Cook over medium heat after boiling for 5 minutes;
3. The resulting mixture should be left to steep for at least 1 hour before use.

The antiseptic and enveloping effects of ready-made oatmeal jelly will help get rid of problems with the pancreas in a short time.
An ancient recipe for oat jelly to cleanse the liver

Oatmeal jelly, which will later be used to cleanse the liver, is not difficult to prepare. You will need a set of simple ingredients:

• unrefined oats (whole grain) – 100-125 g (depending on the volume of the glass, since ½ of the total amount is required);
• water – 250 ml.

Time to prepare the healing and cleansing jelly is 1.5 hours + 12 hours for swelling.

The calorie content of jelly (per 100 g) is 38 kcal.

Steps to prepare the drink:

1. Rinse the grains in cold water;
2. Heat water (250 ml) and pour it over the oats, leave to swell for 12 hours;
3. Then put on medium heat and cook for 1 hour 20 minutes with the lid closed (this will preserve the maximum amount of nutrients);
4. The finished liquid should be filtered.

Serve chilled. For the purposes of prevention and treatment, it is recommended to use 200 ml of the drink 3 times a day, the intake lasts 18-19 days.

Whole grain oatmeal for weight loss

Kissel made with oats promotes fast and safe weight loss. To prepare this drink you will need the following ingredients:

• kefir – 70 ml;
• water – 2 l;
• oats (cereals) – 350-400 g.

Preparation time – 48 hours (infusion) + 24 hours (in the refrigerator).

The calorie content of the drink (100 g) is 34 kcal.

Preparation steps:

1. Pour oats into a jar (or other 3-liter glass container);
2. Fill it with water and kefir;
3. Leave the mixture to infuse for 48 hours in a warm place (cover the jar with gauze).
4. After this, strain the infusion;
5. Place the liquid in the refrigerator for 24 hours.

Use the sediment to prepare jelly, diluting it in a ratio of 1:3. The liquid will need to be brought to a boil, cooled, and then drunk 3 times a day/7 days.

Cooking containers must have a thick bottom. It is optimal to choose non-stick cookware. For medicinal or baby jelly, it is best to use corn starch, as well as oatmeal instead of whole grains.

Step-by-step recipes for preparing healthy oatmeal jelly: thick, drinking, dessert and medicinal oatmeal jelly from whole oats, flour and oat flakes

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

91 kcal.

Option 1: Classic recipe for oatmeal jelly with water

This treat can be attributed almost equally to both dishes and drinks. Since ancient times, oatmeal jelly has been considered healing, and even if you do not intend to use it as such, just include it in your diet at least a couple of times a month. Even this is enough to improve digestion and improve overall well-being.

Ingredients:

• “Hercules” flakes - 300 gr.;
• stale or dried bread - 50 grams;
• liter of clean water.

Step-by-step recipe for oatmeal jelly

Having scattered the oatmeal on the table, we pick out all the rubbish and pour it into a three-liter jar.

After adding pieces of stale bread, pour water over the flakes. We put a rubber glove on the neck of the container and make a thin puncture in one of the “fingers”. We leave the oat mixture in a warm place, choosing a place where there is no access to direct sunlight. Let stand for three days, stirring thoroughly every five hours.

Pour the oatmeal mixture into a sieve and squeeze out the liquid collected in the flakes.

Pour the infusion into a saucepan, add a little salt, and stir over low heat. Bringing to a boil, simmer over low heat until the desired thickness is reached.

This jelly is served both hot and cold. Hot oatmeal jelly is usually served with a piece of butter.

Option 2: Quick oatmeal jelly with milk

It’s no coincidence that the recipe calls for loose oatmeal. The product is much coarser and sometimes contains more debris, but the content of useful substances in it cannot be compared with finely processed products, especially with fast-cooking ones.

Ingredients:

• one and a half spoons of sugar;
• loose oat flakes - 100 gr.;
• 400 ml milk;
• half a spoonful of potato starch (20 g);
• vanilla powder - a quarter teaspoon.

How to quickly make homemade oatmeal jelly

Having selected the litter, pour the flakes into a deep bowl.

Warm the milk to 40 degrees, pour it over the cereal. After stirring, leave for at least half an hour.

We pour the oatmeal-milk mass onto a sieve and leave it in it until all the liquid has drained, then squeeze out the flakes. We filter the drained liquid through several layers of gauze.

Pour some of the oatmeal infusion into a saucepan. After adding sugar and vanilla, place on the stove and turn on high heat. In the remaining infusion we dilute starch.

While vigorously stirring the boiling liquid, pour the starch mixed with the infusion into it in a thin stream. Bring the jelly to a boil, then slowly simmer until thickened.

Serve milk oatmeal jelly as if cooked in water. If you plan to eat it hot, be sure to add a slice of butter.

Option 3: Cherry jelly made from oatmeal

A more simplified recipe for oatmeal jelly. Oatmeal diluted in water is used to brew an already prepared jelly base, in this case compote made from cherries. This jelly can be made from almost any berries or sweet fruits. It turns out thick and is served cold with fresh berries, fruits, ice cream, and whipped cream.

Ingredients:

• one and a half liters of drinking water;
• four tablespoons of oatmeal;
• 100 gr. Sahara;
• pitted cherries - 450 gr.;
• vanilla or cinnamon - to taste.

How to cook

Remove the pits from fresh or well-thawed cherries and place the berries in a saucepan. After adding sugar, add cool water and bring to a boil, then simmer for seven minutes at a low simmer. After taking the sample, sweeten it if necessary; the berry broth should be slightly sweeter than regular compote.

While the berries are boiling, pour 200 ml of water into a small bowl and stir in the oatmeal, carefully breaking up all the lumps. A homogeneous paste should come out.

Strain the contents of the pan through a colander. If you want berries in the jelly, skip this step. Place the broth back on the stove, add cinnamon or vanilla - the spices will mask the characteristic oat taste.

Thoroughly stirring the intensely boiling broth, add the oat base into it. Without ceasing to stir, bring the jelly to an intense boil and immediately remove from the stove.

If jelly brewed with starch can be cooled in a pan of water, then oatmeal must be cooled gradually, since during the cooling process it still reaches the desired condition.

Option 4: How to make oatmeal jelly from whole oats

The peculiarity of the recipe is that a concentrate is prepared from whole oats, which is subsequently used when cooking jelly. Store it in the refrigerator and use it as needed, pouring no more than three spoons to prepare one serving of jelly. To obtain a high-quality concentrate, crushed oats filled with water must be kept warm for 24 hours.

Ingredients:

• a small slice of stale rye bread;
• 250 gr. unrefined grains (oats);
• two liters of soft purified water

Step by step recipe

Having scattered it on the table, we select foreign impurities from the oats, put them in a colander, and rinse them well. Then spread it on thick paper and dry it, placing it close to warm radiators or in the sun.

Grind the dried beans in a coffee grinder or blender; if you have a mortar, it is better to grind it in it.

Pour the chopped oats into a jar, add a slice of rye bread to it and fill it with warm, preferably purified water.

We close the neck of the jar with a nylon lid, and wrap the container itself with a thick rag to prevent light from entering and place the jar with the oat mixture in a warm place. If the temperature regime is observed, after 24 hours the jelly base will be divided into fractions; if this does not happen, we increase the holding time.

Carefully drain part of the upper, almost transparent layer of liquid, stir the rest and strain through layers of gauze or a fine sieve. The filtered grounds are a concentrate for the jelly; in the future you need to take it a little at a time.

To prepare two servings, measure six tablespoons of oat concentrate into a saucepan and, adding water, bring to a volume of half a liter. Place over moderate heat and cook the jelly while constantly stirring until it reaches the desired thickness.

Serve both hot and cold, flavoring portions with honey or sugar. This jelly is good just salted.

Option 5: Medicinal oatmeal jelly - according to the Izotov method

Wonderful medicinal jelly is prepared over several days, and the whole process consists of several stages, the longest of which is fermentation. The recipe itself is simple and complex only at first glance. You will need a five-liter container with a narrow neck.

Ingredients:

• eight tablespoons of coarse oats;
• 100 ml medium-calorie kefir;
• two liters of purified water;
• 300 gr. oatmeal.

How to cook

Pour the flakes into a jar and fill it with water so that the container is only half filled. To speed up the fermentation process, add whole grains of oats and add kefir.

Without stirring the contents of the container, put a glove on the neck and pierce it in one place with a thick needle. This is done so that the gas released during fermentation escapes through the hole.

Wrap the jar with the oatmeal mixture in thick paper or a dark rag and place it in a warm place - this is a prerequisite. If the room is cool, place the jar closer to the stove or radiator. We do not touch the mixture for two days, but only occasionally look at the process itself - the appearance of bubbles and separation of the mass is the first sign of fermentation.

Place the mixture, which has been fermented for two days, along with the liquid in a colander. We pour the strained concentrate into a clean jar, and put the grounds in a separate container and add two liters of boiled (cool) water to it. Close the lid tightly, shake well several times, and then drain everything into a colander again. We pour the expressed liquid into another jar.

Cover both jars with lids and put them in a dark, warm place for sixteen hours. You can, as with primary fermentation, simply wrap the containers with paper or a rag. After the specified time has passed, carefully pour the top layer of concentrate into separate jars. It is not recommended to mix liquids, since the first is more saturated and helps with gastritis and pancreatitis, and the second, less concentrated, is used in the treatment of dysbiosis and hypertension.

To prepare one portion of jelly using the Izotov method, you need to take three and a half tablespoons of the desired concentrate and fill a glass with boiled water and put it on fire. Bringing to a boil, simmer the jelly until thickened, stirring continuously over low heat.

Option 6: Oatmeal-flaxseed jelly

If you add ground flaxseed to oatmeal jelly during cooking, it will have more than just medicinal properties. Oatmeal-flaxseed jelly perfectly strengthens the immune system and cleanses the body of toxins, reduces the level of “bad” cholesterol and has a positive effect on the cardiovascular system.

Ingredients:

• three glasses of drinking water;
• 60 gr. white (stale) bread;
• spoon of flax seed;
• three glasses of oatmeal.

Step by step recipe

Place a slice of slightly stale white bread in a deep saucepan and pour the cereal into it.

Heat filtered water until hot and pour it over the bread and cereal. Cover the pan tightly with a terry towel and place it in a warm place for two days. During this time, mix the contents twice a day.

Strain out the oat concentrate by placing the contents of the pan in a colander and, after squeezing the moisture from the flakes into it, additionally filter with a gauze filter.

Grind the flax seed into powder in a coffee grinder.

After pouring into the pan, add half a liter of water to the oat concentrate, add a spoonful of flaxseed powder and a little salt. Stirring, bring to a boil and simmer slowly until the jelly thickens.

Option 7: Momotov’s oatmeal jelly

The recipe for Momotov’s oatmeal jelly is practically no different from the technology for preparing Izotov’s medicinal jelly. The only difference is that the light layer of infusion is not used, the jelly is prepared only from sourdough and is taken throughout the day.

Ingredients:

• half a kilo of oatmeal;
• 50 gram slice of rye bread;
• half a glass of low percentage kefir.

How to cook

Pour the cereal into a three-liter glass jar and add a slice of rye bread to it. Add cooled boiled water, no more than 2.5 liters, and all the kefir.

We make a hole in one of the fingers of the rubber glove with a needle and put it on the neck of the jar. Next, we proceed in the same way as when preparing Izotov’s medicinal jelly: wrap it in cloth and put the jar in a warm place for forty hours.

Strain the fermented mass with gauze or using a thin sieve. Unlike Izotov’s jelly, it is not used in this recipe. Place the strained flakes into a saucepan, add cool water (boiled) and mix well several times. Again, pour everything into a sieve or filter through cheesecloth.

After draining the strained liquid into a jar, tighten its neck with a glove, wrap it well, and place it in a warm place for twenty hours.

After settling, carefully, so as not to shake it, drain the top, almost transparent layer of liquid - you can drink it instead of kvass. Pour the concentrate collected at the bottom into a clean jar.

In a separate saucepan, bring 200 ml of drinking water to a boil and pour 50 grams of the selected concentrate into it. Stirring continuously, bring the oatmeal jelly to a boil and immediately remove from the stove.

It is recommended to drink a glass of jelly prepared according to Momotov’s method throughout the day, two sips at a time.

Option 8: Lenten oatmeal jelly

It is no more difficult to prepare lean jelly from oatmeal than one brewed with starch. The only difference is that its base is prepared within 24 hours. Do not use flakes designed for quick cooking; the main task is to obtain a rich oatmeal infusion by infusion, and “quick” oatmeal will instantly turn sour without giving the desired result. In the old days, such jelly was served as a dessert at the Lenten table.

Ingredients:

• oatmeal for cooking with cooking - two glasses;
• 75 gr. Sahara;
• half a small lemon;
• boiled drinking water - 750 ml.

Step by step recipe

Without rinsing, pour the oatmeal into the pan. Fill with cool, pre-boiled water and leave overnight.

In the morning, filtering through cheesecloth, pour all the oatmeal infusion into a clean saucepan. Then we squeeze the flakes well and filter the released liquid into the total mass.

Using a fine grater, scrape the brightly colored layer of zest from the lemon. Squeeze the juice from the lemon and strain.

Add zest, lemon juice and sugar to the oatmeal infusion, place the pan on the stove, turn on medium heat. Boil the jelly with continuous stirring until it thickens. After cooling, divide the jelly into portions and flavor with honey.

Option 9: Delicious thick oatmeal jelly with strawberries

Simple oatmeal jelly has a specific taste and aroma. To brighten up the dish, add vanilla, cinnamon or lemon zest. Kissel can be supplemented not only with spices, but also with berries with a bright color and rich aroma. The recipe uses strawberries; it can be completely replaced by currants, raspberries, cherries or any fruit with soft, juicy pulp.

Ingredients:

• two spoons of sugar;
• 200 gr. Hercules cereal;
• half a glass of strawberries.

How to cook

Place in a bowl, pour boiled (cold) water over the oatmeal and leave covered for at least five hours, and preferably overnight.

After draining the entire infusion and squeezing the soaked flakes well, strain through a sieve. Add fresh or well-thawed strawberries, sugar to the oat milk and, stirring thoroughly, place on the stove.

Setting the heat to maximum, bring the contents of the pan to a boil while continuously stirring, then simmer a little over low heat. After cooling slightly, blend with a blender until smooth and place on plates.

Thick jelly is served completely cooled. It can be decorated with berries, fruits or cream whipped to a creamy consistency.

Option 10: Baby oatmeal jelly for babies

If it's time to give your baby complementary foods in the form of porridge, start with oatmeal-milk jelly. It is light and nutritious, in addition, such jelly strengthens the immune system. It contains many useful substances and vitamins that the baby cannot yet receive in full due to the characteristics of the diet.

Ingredients:

• three spoons of sugar;
• half a glass of water for children;
• oatmeal - 100 gr.;
• 200 ml low percentage milk.

Step by step recipe

Fill with water and soak the flakes overnight. After this, squeeze well and filter the milk through layers of gauze.

Pour the strained infusion into a saucepan, add milk to it, add sugar and a couple of salt crystals.

After heating slightly, thoroughly stir the contents of the pan. Bringing to intense boiling, boil to the required thickness over minimal heat.

Jelly for babies should not be thick, but in order for it to be better absorbed, give it only warm. If this is the first oatmeal dish, introduce it into the diet like regular complementary foods, starting with a teaspoon.

Option 11: Oatmeal jelly from oatmeal

Oatmeal jelly from oatmeal is prepared extremely simply and faster than from oats or flakes. It is enough to keep the mixture prepared from oatmeal in a warm place for no more than 12 hours. Unlike jelly made with sourdough, it does not have such a rich oatmeal taste and aroma. It is also supplemented with vanilla or cinnamon.

Ingredients:

• oatmeal - 250 gr.;
• three liters of drinking water;
• sugar - to taste.

How to cook

We re-sow the oatmeal on a sieve. Pour water heated to 35 degrees into a small saucepan.

By adding oatmeal to the water in parts and thoroughly stirring with a whisk, we prepare a homogeneous mass. Cover and let stand in a warm place for up to twelve hours.

Place the settled mixture on a sieve lined with gauze and leave for at least a quarter of an hour.

Pour the strained liquid into a saucepan, sweeten it to your taste and, placing it over medium heat, simmer until the jelly thickens.

In this version, the thickness of the jelly depends not only on the duration of boiling, but also on the amount of oatmeal. If you want to get jelly, which after cooling can be cut with a knife, increase its quantity by one and a half times.

Oats are a unique cereal crop whose benefits can be discussed endlessly. Its grains are used to make flakes, oatmeal, flour, and prepare porridges, soups, jelly and decoctions, which differ not only in their nutritional value, but, above all, in their medicinal properties.

Since ancient times, grandmothers-healers have used oatmeal dishes as carminative, anti-inflammatory, restorative, antipyretic, and cleansing agents for the body. Broth and oatmeal jelly are especially useful: the recipe for these drinks has been known since ancient times, but they still provide benefits.

In their composition, oats retain all the wealth of proteins, vitamins, starch, mineral salts, fats and organic acids that Mother Nature endowed them with.

Oatmeal jelly

To prepare healthy and nutritious oat jelly, you don’t need any special culinary skills, it won’t require a lot of time, effort or financial expenses. It’s simple and quick to prepare, and you can enjoy the healing, healing effect for a very long time.

There are many recipes for making oat jelly. You can try different ones and select the one that turns out tastier and healthier.

The classic recipe from grandmothers suggests doing it as follows.

1. Mix 300 grams of oat flour and 4 tablespoons of large natural oat flakes and 1/3 cup of fresh (preferably homemade) kefir.

2. Place the mixture in a three-liter glass jar and add boiled warm water.

3. Place the jar in a warm place for two days (possibly near a radiator).

4. After this, pass the mixture through a sieve.

5. Pour the resulting liquid into boiling water in a thin stream and bring the jelly to readiness.

6.

Oatmeal jelly is ready.

To taste, you can add salt, or sugar or honey, as well as any berries and fruits or lemon juice.

Bon appetit and good health, because with regular consumption of such a healing and tasty drink, you can solve many health problems.

BENEFICIAL FEATURES

This jelly, when consumed regularly, will have a positive effect on health. The main indication for home treatment with oatmeal jelly is pancreatitis.

However, besides this, this dish:

contains a large amount of starch, which is incredibly beneficial for the kidneys, liver and entire gastrointestinal tract;

included in therapeutic diets for those who suffer from ulcers, gastritis, hepatitis, cholecystitis, cirrhosis;

improves the condition of food poisoning and other intoxications of the body;

has a beneficial effect on the cardiovascular system;
reduces the risk of atherosclerosis;

Treatment with oat jelly is simple and pleasant - you need to eat it for breakfast every morning. The serving should be at least 250 grams.

If you want it to be beneficial, try to avoid sugar and seasonings. If you really get tired of it or don’t like it, flavor it with a little honey, sour cream, fresh berries, or eat it as a snack with rye bread.

After just a week of such an unusual treatment, you will feel light in your stomach, your condition will improve, your skin will smooth out, and the extra pounds, if you follow the principles of proper nutrition, will begin to disappear.

A decoction of oats is considered even healthier than jelly, which retains an even greater amount of useful substances in its composition.

Oat decoction. Classic oat decoction recipe

Brew 1-2 cups of grain in 1 liter of boiling water, leave for 20 minutes. Take 0.5 cups 3 times a day for liver diseases.

Oat decoction against insomnia.

Rinse 500 g of oat grains with cold water, add 1 liter of water, cook until half cooked, strain and take 150–200 ml daily, adding a little honey.

The pressed grains can be cooked and used at your discretion: as a side dish...

A decoction of oats in milk for pneumonia in children.

1 glass of oats with husks, rinse well and add a liter of milk. Boil for an hour on low heat. Strain and give to children to drink instead of tea or soup - several times during the day. With honey, with butter - optional. It is especially useful to consume jelly at night. You can’t store it for a long time - it turns sour quickly. It's better to cook fresh every day.

A decoction of oats in milk as a general tonic.

Pour oats or oatmeal (1 cup) into 1 liter of boiled water and cook until liquid jelly becomes thick, pour the same amount of milk into the broth and boil again. After cooling, combine the first and second decoctions and dissolve 3 tablespoons of honey in them. Drink 1 glass of warm drink 2-3 times a day as a general tonic.

Oat decoction "Elixir of Life".

Three glasses of oats (not Hercules) are thoroughly washed and filled with 3 liters of water. Boil for 20 minutes. over low heat, then remove from heat and wrap well for 24 hours, or pour into a thermos.

Later, the broth is filtered through a thick napkin, 100 grams of honey are added to it, tightly closed with a lid, put back on the fire and allowed to boil. After it cools down, pour into clean bottles and put in the refrigerator. Before use, add freshly squeezed lemon juice (to taste).

Drink the decoction in small sips, very slowly, with pleasure, savoring it, 100 grams per day half an hour before meals. When the drink is over, the decoction is made three more times. The course is conducted 3 times a year: in spring, summer and autumn.
This recipe will help cleanse the body of toxins and naturally increase vitality.

The oat broth is sticky.

1 cup of washed oatmeal is poured into 1 liter of melt water at room temperature, left for 12 hours, then boiled for 30 minutes with the lid tightly closed, removed from heat, covered for 12 hours, filtered. Add melt water, bringing the volume of the broth to 1 liter. Take 30 minutes before meals or between meals 3 times a day, 150 ml for a month. Used as a soft, stomach-friendly enveloping agent for diarrhea, especially in children.

The oat broth is cool.

Pour 3 cups of unpeeled oats into 3 liters of water, cook over low heat for 3 hours, strain, and store in the refrigerator. Drink 0.5 cups warm 1 hour before meals. A steep oat decoction relieves any inflammation, removes toxins, and normalizes the functioning of the stomach, pancreas, liver, and kidneys.

A decoction of oat grains in the form of jelly.

2 tbsp. oat grains or flour per 1 glass of boiled water - boil over low heat until a thick mass is obtained. Drink 0.5-1 glass warm 3 times a day before meals. A decoction of oat grains is used to treat bile secretion disorders, and a decoction of oatmeal is used to treat disorders of the digestive tract and diarrhea.

A decoction of oat grains with honey.

Pour 1 cup of oats with 5 cups of cold water. Boil over low heat to half the original volume, strain. Add 4 tsp. honey and boil again. Drink the decoction warm, 1 glass 3 times a day, 1 hour before meals. This high-calorie drink is used to strengthen strength, for diseases of the kidneys and thyroid gland.

Oat decoction in distilled water.

1 cup of washed oats is poured with a liter of distilled water at room temperature, left for 10 - 12 hours, then brought to a boil over low heat and boiled for 30 minutes with the lid tightly closed. Wrap and leave for 12 hours, filter. Then use distilled water to bring the volume of the decoction to a liter.

This oat decoction helps improve metabolism in the body, is indicated for peptic ulcers, chronic gastritis, regardless of the acidity state, and is especially useful if the gastrointestinal disease is aggravated by chronic hepatitis and pancreatitis.