Healing oatmeal jelly

In the old days, oatmeal jelly, a recipe for the stomach that was consumed in virtually every family, was not for nothing called Russian balsam. The daily consumption of this dish did not allow gastrointestinal dilemmas to develop, because people began to learn about diseases such as gastritis, pancreatitis and others later, with the advent of modern food stabilizers in our lives, bad ecology, and low-quality food.

Healing characteristics of the drink

The cleansing, restorative and protective characteristics of this miracle remedy have a beneficial effect on the body, providing not only a preventive, but also a healing effect for diseases:

liver;
kidney;
gallbladder;
pancreas;
Gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) ;
of cardio-vascular system;
ulcers;
gastritis;
diabetes;
hypertension.

The healthfulness of the drink is based on the content of essential amino acids and a rich supply of vitamins and minerals. This allows you to stabilize the correctness of metabolism, enhance the body’s protective characteristics and slow down the aging process.

The jelly mixture has a therapeutic effect for almost all reasons:

The enveloping property helps protect the inner walls of the stomach and intestinal tract. This reduces the inflammatory process and prevents complications from developing.
The warm composition has a mild analgesic effect.
Useful components help strengthen the protective characteristics of organs, thereby speeding up the healing process.
Fiber activates metabolism and cleanses the body of toxins and other harmful substances.
to improve the work of the pancreas, reduce the accumulation of cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) , and reduce the percentage of unnecessary fat in the liver.
The product helps restore the intestinal microflora during intensive bactericidal therapy (therapy is a process to relieve or eliminate symptoms and manifestations of a disease), which is prescribed in the process of healing the gastrointestinal tract.

Almost all herbalists are inclined towards consuming a jelly drink made from whole oats. But, as practice has shown, the products of its processing with a low heat treatment time also give a beautiful healing and restorative effect.

Gastritis

In medicine, gastritis is an inflammatory process in the gastric mucosa. There are many circumstances surrounding its development. But the most common are the abuse of certain types of pharmaceuticals, low-quality food contaminated with pathogenic microbes, the ingestion of toxic chemicals into the stomach, genetic predisposition, and bad habits.

More often, according to gastroenterologists, this is a bad diet. The main therapy (therapy from the Greek [therapeia] - treatment, recovery) of a disease (disruption of normal functioning, performance) is the complete elimination of the circumstances of its development, and this is helped by the use of oatmeal balm, which helps to establish metabolism and replenish the body with useful substances.
It is necessary to prepare it for gastritis every day, take it in a warm and fresh state.

Ingredients

oats - 1 glass;
boiled water - 1 l.

Cooking method

Pour water over the cereal.
Cook for half an hour, stirring a couple of times during the cooking process.
Cool. Strain.
Dosage: 0.5 cups 30 minutes before meals four times a day.
Therapeutic course - 3 months. After a month's break, you can continue using it.

Reducing the acidity of gastric juice (inhibition of the secretion of hydrochloric acid in this organ) is the main goal of the necessary therapy (therapy is a process to relieve or eliminate the symptoms and manifestations of the disease) .
Enveloping products and products help with this. It is necessary to drink the drink when the inflammatory process subsides. In its acute form, doctors prohibit taking jelly. In some forms of illness, the body certainly needs glucose, so adding honey to the drink will help replenish it.
One teaspoon per 1 glass of drink will be enough. Don't forget about diet and nutrition.
Substitutes and canned products, chocolate, spices, dishes that provoke fermentation, baked goods, and alcohol are prohibited. Preference should be given to foods rich in vitamins and protein with 5-6 meals a day. The inclusion of any dish in the diet should be agreed with the treating doctor, because different types of this disease (disturbances in normal functioning, performance) have their own individual therapy (therapy is a process for relieving or eliminating the symptoms and manifestations of the disease) and nutrition.

Pancreatitis

Sharp girdle pain (an experience associated with actual or potential tissue damage) in the upper part of the abdomen is the first sign of an inflammatory process in the pancreas. The main symptoms (a symptom is one individual specific complaint of the patient) can be acute pain (an experience associated with true or potential tissue damage) in the back, as well as similar symptoms as with a stomach ulcer with belching and heartburn.

The reason for the development of the disease is that the enzymes produced by the pancreas do not enter the duodenum and their self-digestion by the gland begins. With all this, harmful and unsafe toxins for almost all organs are released (Toxin in ancient Greek (toxikos) - poisonous - poison of biological origin) and enzymes.
For pancreatitis, jelly made from oatmeal, also from processed products (flour, cereal), due to the content of amino acids, accelerates digestive processes.
This helps relieve the pancreas. The percentage of fat in it is absorbed more quickly, for this reason you can drink drinks from this cereal without fear of complications. Antioxidants also help reduce inflammatory symptoms (Symptom from Greek - case, coincidence, sign - one separate sign, frequent manifestation of a disease, pathological condition or disruption of any vital process) .
In addition to consuming this miracle drink, nutritionists advise switching to a dietary diet, with the inevitable inclusion of more fruits, vegetables, and non-acidic juices in the diet.
Fried, smoked, salted, spicy, alcohol, sweet carbonated drinks, nuts, dark bread are prohibited. Replace sweets with honey. During the period of exacerbation of the disease, vegetables should be stewed and fruits should be baked. Nutritionists recommend eating 5-6 times.
In this case, replace the first meal with jelly. The proposed version of the healing drink can be alternated with making it based on oatmeal or oatmeal. To do this, the main ingredient should be poured with boiled water at room temperature for several hours in the proportion of 3 cups of water and 0.5 cups of dry ingredient. Then, after boiling until thickened, cool and strain. Replace this dish with the first meal.

Kissel for slimness

The basis for getting rid of unwanted kilos is cleaning the intestinal tract and, as a result, getting rid of calories that interfere with a slim figure. Diets have a good effect (Diet is a set of rules for human consumption of food) , but not everyone can stick to them for a long time.

We invite you to try a recipe for weight loss using oatmeal jelly, which does not require you to exhaust yourself with tasteless, bland food. In the process of consuming it (course - two months), you need to give up very fatty foods and alcohol. Focus on creating more natural, plant-based foods. Replace animal fats with vegetable oil.

Ingredients

500 g oatmeal that requires cooking (not Hercules);
boiled water - 2 l (add if necessary);
a handful of whole oats;
biokefir without sweeteners and flavors (traditional) - 0.5 cups.

Cooking method

The acquired effect, according to reviews, is up to 20 kg with a three-month intake.
Advice: do not disdain gymnastics and drink 1.5-2 liters of non-carbonated water per day. In combination with taking jelly, this will help restore the former beauty of the body, rejuvenate the body and improve the slimness of the figure. Stay healthy!

Oat jelly

Useful Features
Selection of recipes

One of the ancient bases for making homemade jelly is ordinary oats. It was successfully consumed by our forefathers back in the days when the drink was prepared virtually from cereals alone and without the introduction of starch. This eternal Russian version of jelly served not only as an ordinary drink, but was also a completely complete dish, and from time to time the mixture was thick enough that it could be cut with a knife. Nowadays oatmeal jelly can be cooked using a slightly different, lightweight technology, but this in no way diminishes their taste properties and the most important thing is that the drinks completely retain all the medicinal characteristics of the delicious cereal. Therefore, oatmeal jelly is still used in folk medicine as a fairly effective healing agent, which has only positive reviews.

Useful Features

The usefulness of oatmeal jelly is based on the presence of almost all the necessary minerals, trace elements and a whole set of essential vitamins, which are added to any prepared jelly.

But you should immediately see that even such a delicious jelly has both benefits and harm to the body.

But not only the jelly itself, but also any drink made from oats will provide:

Strengthening immunity.
Temperature drop.
Removal of cholesterol (Insoluble in water, soluble in fats and organic solvents.) of low density.
Restoring strength during painful ailments.
Increased overall performance.
Strengthening the nervous system.
Correct flow of all exchange actions.
Cleansing the body of accumulated toxins.
Improving the functioning of the entire gastrointestinal tract.
Proper functioning of the circulatory system.

In addition, oatmeal jelly will be useful for the following diseases:

Sweet diabetes.
Hypertension.
Cold.
Gastritis.
Pancreatitis.
Violation of liver activity and stomach functioning.
Problems with the circulatory system (Blood circulation is an important factor in the life of the human body and a number of animals) .
Difficulties with the pancreas and gall bladder.

Based on the above facts, we can come to the conclusion why oatmeal jelly is useful.

Making a decent jelly drink even in the most obvious home conditions is quite simple. For this purpose, oat flakes, oat flour and even whole oat grains in the husk are suitable, while any recipe for making it will usually be extremely elementary. Let's look at a small selection of the most common prescription versions.

Selection of recipes

Naturally, the traditional recipe is always the simplest and most desirable option to repeat.

Traditional version

To make the drink you will need the bare minimum of ordinary goods.

Oat flakes - approximately two hundred grams.
Starch - one tablespoon.
Water - about 1 liter.
Honey – three to four tablespoons is enough.

The flakes are poured with cool water and set to cook. This process will take approximately half an hour.
Next, you need to strain the purchased oatmeal broth, wipe off the sediment, and then you will have to mix these two components again and put the mixture back on the fire.
After it boils, separately diluted starch is added, and the oatmeal jelly is cooked until tender.
After it has cooled, honey diluted in a glass of hot water is poured into the drink, everything is mixed and the amazing oatmeal jelly is ready for use.
If the use of honey is not completely better, then it is simply replaced with pieces of fruit, although such ingredients are not necessarily used.

Oatmeal version

Jelly made from oatmeal, which is simply made in a blender without the help of others, tastes great.

Oatmeal - two glasses.
Water – eight glasses.
Honey - a couple of tablespoons.
Salt - optional.

First, you need to pour oatmeal with warm water, stir everything thoroughly, and let the flour swell for 10 hours.
Then the swollen “chatterbox” is filtered, seasoned with honey, a pinch of salt and set to boil.
You need to cook until the drink is as empty as possible.
Then the finished jelly is poured into any molds and allowed to cool
During this period of time it will thicken even more, and after this it can be safely cut into portioned pieces.
This unique version of jelly mixes amazingly with cool milk.

Raw oat version

Although this ancient grandmother’s drink is prepared without any additives, it is considered the most medicinal option.

Raw oats – approximately one narrow cup.
Water - only one liter.

Whole oat grains, right in the husk, should be filled with water and left alone for 10 minutes.
Then the oats should be thoroughly washed, poured with the prepared portion of water and set to cook.
After the poured oats boil, the fire is reduced to a minimum so that the water only shakes slightly during the cooking process.
You will have to cook in this simmering mode for at least 6 hours and, of course, with repeated stirring.
The result should be a thick liquid, which in color and mixture resembles baked milk.
It should be strained immediately, because otherwise the swollen grains of the cereal will begin to absorb liquid and instead of a drink you will get ordinary porridge.
The shelf life of this oatmeal jelly is only a couple of days. After this maximum period, it will certainly turn sour.

Live jelly version

This drink will require processed grains that are specifically designed for sprouting. Their packages indicate the process of proper germination of grains, which greatly simplifies the entire culinary process.

Oats - about 1 kilogram.
Barley - only eight hundred grams.
Water - approximately three and a half liters.

Before all this, oats and barley need to be slightly germinated.
Then the sprouted grains should be cranked in a meat grinder and filled with 2 and a half liters of water.
The poured and ground sprouts are infused for about an hour, with constant stirring.
Next, the infused mixture of cereals is filtered, and the settled cake is squeezed out, again filled with a liter of water, and after some time this poured mixture is filtered again.
At the end, approximately three and a half liters of strained healing infusion appears, which must be sent to any cold place for a couple of days.
Now it is completely enough for the jelly to sour slightly, acquire a pleasant unique taste and become similar in mixture to thick cream.

Naturally, there are many other recipe options, but the selection of recipes discussed above makes it possible to prepare a very decent oatmeal jelly even from the very minimum of goods.

10 oatmeal jelly recipes for every taste

Cook jelly with milk, beets, berries, dried fruits, or limit yourself to just 2 ingredients.

What you need to know before preparing oatmeal jelly

Oatmeal that does not require cooking is not suitable for jelly.
The jelly will have a noticeable sourness if you let the oats ferment longer than the recipe calls for.
Don't rush to throw away the pulp. Make a scrub, cookies or yeast-free bread out of it.
You can serve the finished drink with honey, condensed milk, jam, dried fruits, muesli, chocolate, cinnamon, vanilla, ice cream, cookies, mint or syrup.

1. Oatmeal jelly Izotov

Ingredients

2½ liters of water;
500 g oatmeal;
100 ml kefir.

Manufacturing

Fill a three-liter jar with cool boiled water. Add oatmeal and drink. Cover tightly with a rubber glove and place in a dark, warm space until a thin layer of foam appears. Depending on the room temperature, this will take from 24 to 48 hours.

Strain the liquid and leave it for another 5 hours so that a sediment forms - an extract. Then carefully pour the clear liquid - oatmeal kvass - into another container.

Place three tablespoons of sediment in a clean saucepan and pour in one glass of kvass. Bring to a boil, stirring constantly. Continue cooking the jelly over low heat until it thickens.

Oat extract can be stored in the refrigerator for up to 21 days, kvass - no more than three days.

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2. Oatmeal jelly with rye bread

Ingredients

1 liter of water;
400 g oatmeal;
20 g rye bread;
½ teaspoon salt.

Manufacturing

Pour cool boiled water into a jar or pan. Add oatmeal and add a piece of rye bread. Cover with a lid and place in a warm, dark space for 24–48 hours, until foam appears.

When the mixture begins to ferment, add the bread and stir the mixture. Strain the mixture through double cheesecloth into a clean saucepan. The mixture should resemble cream. If it is very thick, add a little more water.

Place the pan over medium heat, add salt and bring to a boil, stirring constantly. Reduce heat and continue cooking until the jelly thickens.

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3. Oatmeal jelly

Ingredients

1 tablespoon whole grain oat flour;
1 liter of water;
½ teaspoon rye sourdough.

Manufacturing

In a deep saucepan, combine oatmeal, 750 ml of warm water and sourdough and leave for 12-14 hours. When the time is up, stir the liquid and strain through a fine sieve or cheesecloth into a saucepan.

Place the grounds in a bowl, add another 250 ml of water, stir and strain.

Bring the liquid in the saucepan to a boil over medium heat, then reduce it to low. Cook the jelly for 3–5 minutes, stirring constantly.

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4. Milk-oat jelly

Ingredients

100 g oatmeal;
500 ml milk;
1 tablespoon potato starch;
2 tablespoons sugar;
vanillin - to taste.

Manufacturing

Pour oatmeal into a deep bowl, pour warm milk over it and leave for 20 minutes.

Using a fine sieve and two layers of cheesecloth, strain the contents of the bowl into the pan. Separate ½ cup of water, add starch to it and stir well.

Place the pan with the milky oatmeal consistency over medium heat. Add sugar and vanilla. When the liquid boils, stirring continuously, pour in the diluted starch.

Let the jelly boil and continue cooking over low heat for 1-3 minutes.

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5. Oatmeal jelly with lemon

Ingredients

230 g oatmeal;
750 ml water;
2½ tablespoons sugar;
40 ml lemon juice;
10 g lemon zest.

Manufacturing

Pour boiling water over oatmeal and leave for 8 hours. Then strain the infusion into a saucepan, add sugar, lemon juice and zest.

Let the mixture boil over medium heat, reduce it and cook, stirring constantly, for 2-3 minutes. Cool the jelly at room temperature, and later, so that it thickens, put it in the refrigerator for 2 hours.

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6. Oatmeal jelly with pumpkin and orange juice

Ingredients

60 g oatmeal;
250 ml water;
100 g pumpkin;
200 ml orange juice;
sugar - to taste;
1 tablespoon potato starch.

Manufacturing

Pour boiling water over oatmeal and leave for 8 hours. Strain the slurry into a saucepan.

Using a blender, turn the pumpkin into a paste. Place it in a saucepan, add 170 ml orange juice and sugar. Combine 30 ml of juice with starch.

Bring the contents of the pan to a boil over medium heat. Then, stirring constantly, carefully pour in the diluted starch and let it boil again.

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7. Oatmeal jelly with berries

Ingredients

50 g oatmeal;
750 ml water;
1 cup of all new or thawed berries;
sugar - to taste.

Manufacturing

Pour 500 ml of boiling water over the oatmeal and leave for 6–8 hours. Strain into a saucepan, add berries, sugar and another 250 ml of cool water.

Place over medium heat, bring to a boil and continue to cook, stirring occasionally, for 3-5 minutes. The jelly should thicken.

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8. Oatmeal jelly with banana and figs

Ingredients

1 cup oats for brewing;
1 ¼ liters of water;
3 dried figs;
1 banana;
4 teaspoons honey;
ground cardamom - to taste;
ground cinnamon - to taste;
ground ginger - to taste.

Manufacturing

Pour 1 liter of warm boiled water over the oats and leave for 6–8 hours. Then place in a saucepan and simmer over low heat for one and a half to two hours. 45 minutes after the start of cooking, add one glass of water. Strain the contents of the pan.

Wash the figs and pour boiling water over them for 15 minutes. Using a blender, turn the pieces of figs and peeled bananas, honey, cardamom, cinnamon, ginger and oatmeal jelly into a homogeneous mass.

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9. Oatmeal jelly with beets and dried fruits in a slow cooker

Ingredients

1 beet;
150 g oatmeal;
2 tablespoons raisins;
2 tablespoons of remaining dried fruits;
2½ liters of water.

Manufacturing

Wash the peeled beets properly, grate them on a large grater and place them in the multicooker bowl. Add oatmeal, washed raisins and remaining dried fruits. Fill with water.

Set the “Stew” or “Soup” mode for 30 minutes. Then strain the contents of the bowl and remove the grounds. Cook the liquid for another 30 minutes in the same mode.

Cool the jelly to room temperature before use.

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10. Frisky oatmeal jelly

Ingredients

50 g oatmeal;
100 ml water.

Manufacturing

Pour cold boiled water over the oatmeal and grind with a blender. Strain through a fine sieve or cheesecloth into a small saucepan.

Over low heat, bring the liquid to a boil, stirring continuously.

Magic oatmeal jelly for health and beauty

We are accustomed to considering jelly as a thick drink, with a strong consistency of starch and sugar, making it incomparable with a healthy lifestyle. And we are wrong three times. This is not a drink, it is not necessarily sweet, and some of its varieties - namely, oatmeal jelly - have long been considered medicinal.

Oatmeal jelly - a common Russian drink

Firstly, traditional Old Russian jelly was usually eaten with a spoon - what kind of drink is it? A quicker, independent and quite filling dish.

Secondly, at first there was no talk of any sugar - it simply did not exist in Rus'. The very name “jelly” says that it was sour, or more precisely, a fermented decoction of cereal grains. And only later they began to add honey and fruits to it.

Thirdly, oatmeal jelly has long been used specifically as a healing agent for a wide variety of health dilemmas: from obvious summer poisoning from stale food to hypertension. It was considered a real “health drink” - and quite justifiably.

The benefits of oatmeal jelly

For the gastric mucosa

Any kind of jelly is good for the gastric mucosa. But oatmeal in particular - because of its enveloping and disinfecting properties. It improves digestion, neutralizes high acidity, relieves heartburn and simplifies the symptoms of gastritis, prevents the development dysbiosis of the intestinal tract.

For the liver and pancreas

Its cleansing characteristics are also well known. If you drink oatmeal jelly often, you can help the liver and pancreas, remove toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and heavy alloys. Thanks to the natural probiotics it contains and the variety of fiber, the cereal drink “cleanses” the body from the inside like a brush and restores the microflora of the intestinal tract.

For the nervous system

Oatmeal jelly especially contains a lot of organic acids and amino acids, vitamins and microelements. Vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, magnesium, copper and phosphorus strengthen the nervous system: we sleep better, get better sleep, resist stress with the least loss and feel the happiest.

For heart

Jelly is also good for the heart: the potassium it contains strengthens the heart muscle (designed to perform various actions: body movements, contraction of the vocal cords, breathing) and makes the walls of blood vessels more elastic, and iron promotes excellent hematopoiesis and increases the level of hemoglobin in the blood (internal environment of the human and animal body) . Thanks to this, the immune system also becomes impenetrable.

For a slim figure

Just one cup of this thick drink, more like jelly, can easily fill you up forever. With all this, the calories in oatmeal jelly are very small - about 100 kcal per 100 g. This means that for those who want to lose weight, it suppresses the appetite, immediately giving energy and vigor.

For everything else: from teeth to brains

What other useful characteristics are seen in oatmeal jelly? It strengthens the skeletal system and tooth enamel - and again thanks to calcium. Eliminates allergies - this is a “side”, but pleasant effect of a strong immune system. Eliminates edema, improves cerebral circulation (blood circulation throughout the body) , and reduces the risk of developing anemia. It will bring relief from diseases such as pancreatitis, ulcers, hypertension, and thanks to the high content of antioxidant vitamins E and F, it prevents the development of cataracts, arthritis and tumors.

With all this, the healing drink has no contraindications. It should be used with caution only in case of severe pathologies of the kidneys, liver and gall bladder.

How to cook oatmeal jelly

Monastic-style oatmeal jelly with milk and water

This is an ancient recipe for monastery jelly - an extraordinary dessert with a historical flavor. This particular one was previously brewed in Rus'. It is served cool; if desired, you can add berries and chopped fresh fruits.

Oatmeal jelly Monastyrsky

Oatmeal jelly with kefir

This oatmeal jelly with kefir smells like fresh milk and... in the summer - regardless of the time of year. It is made from rolled oats and unhulled oats.

Regular oatmeal jelly with kefir

The healthiest and most necessary oatmeal jelly from Izotov with yogurt

recipe , patented by the Russian virologist V. Izotov in 1992, is based on an ancient recipe for pickled oats. And the backstory of the discovery was absolutely mind-blowing: before that, before giving the magic jelly to the world, the doctor healed himself with it. After suffering from tick-borne encephalitis, the doctor was ill for a long time, and as a result of healing, he also developed severe allergies, hypertension, and kidney stones. The ancient recipe for an oatmeal jelly cocktail became a salvation: in a couple of years, the “doctor” healed himself and gave the rest of the sick a chance to feel normal (if not beautiful).

Healing oatmeal jelly Izotov

BONUS: Oat-vegetable smoothie

This vegetable snack based on rolled oats is a healthy alternative to classic oatmeal for breakfast. Pumpkin and oatmeal - this combination will give you a lot of energy forever.

Kissel should not be drunk hot; it must be cooled before serving. The problem is in the specific thick mixture. Where the hot tea or fruit drink jumps, the enveloping jelly lingers. And the tender walls of the throat and digestive tract can be especially burned with jelly.

Drinks that help cleanse the body of toxins, recharge with energy and health are possible.

A cult product of world cuisine, a lifesaver for immunity, a secret weapon of beauty and.

Russian cuisine is very multifaceted and diverse. It took shape over almost all centuries.