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Alfalfa was used in ancient Persia as a rich source of nutrients and energy. The knowledge of the Persians was taken over by the Greek and Roman empires, and this herb is equally valued by traditional Chinese and Indian medicine. It is said to delay aging and stimulate the organism. That’s why it is nicknamed the “elixir of youth”.
This interesting herb originally grew in the region of Asia Minor and Central Asia, Transcaucasia and Kashmir, from where it spread to other parts of Asia, Europe, America and Australia and to New Zealand.
It is known by many names. In Latin, it is called Medicago sativa , and in addition to the name alfalfa, alfalfa is also used tolice alfalfa, alfalfa, lucerne, alfalfa , because its seeds stored in pods contain phosphorus and glow in the dark.
Alfalfa blooms from May to September, and you can recognize alfalfa fields by the small blue-violet to purple flowers. It is a forage that thrives in warm climates and is used in agriculture as livestock feed.
But it is also suitable for humans. In particular, supporters of a macrobiotic, vegan or vegetarian diet recognize its taste values and use alfalfa sprouts as a nutritionally rich ingredient in various dishes.
Do you know where the peculiar name “Alfalfa” came from? The name is not related to the Greek letter “alpha”, as it might seem. The designation comes from the Arabic phrase Al-FAL-FA, which translates as “the father of all foods” , because it contains an enormous amount of valuable nutrients.
Alfalfa is referred to as a superfood in the modern terminology of healthy nutrition. It contains a large amount of vitamins, minerals, flavonoids, antioxidants, amino acids, fiber and enzymes important for breaking down proteins, fats and sugars. It is a low-calorie food .
|Energy value||110 kJ|
|of which sugars||1.2 g|
Most often, young alfalfa is recommended for problems with overacidification of the body, which can be manifested by skin problems, headaches, allergies and the like.
It has a beneficial effect on metabolism, helps regulate blood sugar levels and contributes to the comprehensive utilization of nutrients received from food. It definitely has its place in a healthy diet, but it doesn’t make it a magic pill that will make you lose weight overnight.
Keep in mind that without an overall healthy lifestyle, a balanced diet and sufficient exercise, you will not be able to lose weight only thanks to the power of any dietary supplement.
The vitamins contained in the herb stimulate the circulation of the scalp, prevent hair loss and promote their growth. Thanks to amino acids, vitamins E and K, it is also beneficial for flexible and healthy skin.
Sprouted young alfalfa seeds are very nutritious and contain up to 40% protein. You can sprout them at home and add them to your dishes. It is best to consume sprouts cold, as they contain the most nutrients in this form.
However, it is also possible to use alfalfa in the form of green powder or capsules , which you simply swallow and drink with a sufficient amount of water. In dried form, alfalfa is added to various foods (breakfast porridge, yogurts) and drinks (smoothies, fresh vegetable juices). If you decide on an over-the-counter dietary supplement made from alfalfa, respect and do not exceed the recommended dosage indicated on the product packaging.
Alfalfa is not suitable for long-term use. After two to three months of daily use, take a break.
People taking medications for blood clotting disorders such as Warfarin should be careful when using alfalfa . The same recommendation also applies to pregnant and lactating women and small children.
They should first consult their doctor about the suitability of using alfalfa.
You can easily grow alfalfa at home. How to do it?
Young alfalfa sprouts and leaves are mainly added to vegetable salads. But it is also suitable for flavoring spreads, soups and main dishes, similar to the more common herb sprinkles of parsley and chives. It can also be used for unusual flavoring of rice, couscous or bulgur.
Alfalfa is not suitable for heat treatment. It does not benefit from heat, it wilts quickly and loses valuable nutrients.
Grind the freshly plucked cloves and squeeze the juice out of them in a linen napkin. 50 to 60 ml is enough. Prepare fresh juice for every day, never in stock.
Dry the fresh flowering stems in the shade, then grind them into a fine powder. Store it in a well-closed glass container in a dark place. It is taken ½ teaspoon 2 to 4 times a day.
Nati powder is the least effective, if you have the option, prefer fresh juice or sprouted seeds.
Clean, peel and dice the radish. Peel and mash the garlic. Put in the stock and cook until soft. Mix with soft vegetables and broth. Add cream and salt and pepper to taste. Cook for a short time and finally stir in the green leaves and decorate the soup on the plate with alfalfa sprouts.
Turn on the oven at 180°C. Cut the pears into thin slices, place them on a baking sheet lined with baking paper and bake for about 10 to 15 minutes. Meanwhile, toast the bread in the toaster and finely chop the walnuts. Spread a thicker layer of cheese on the golden toasted bread, cover with pear slices, sprinkle with nuts and fresh alfalfa.
Prepare an herb dressing by blending tarragon and basil with honey, wine vinegar and olive oil and adding a pinch of salt.
Arrange a mixture of salads, cherry tomatoes, burrata on plates, cover with dressing and garnish with alfalfa sprouts.
Alfalfa is part of natural healing in many cultures. It is also used in traditional Indian and Chinese medicine.
Remember that as a medicine, alfalfa can help: