hello! the wheatgrass chronicles resurfaces once more after quite a (coerced) hiatus. it's been almost two months since the last chronicles and i posted just one blog about wheatgrass the past month. disappointing as it is, i wasn't able to blog as much like before because my monster of a brother have been hoarding the internet. on the bright side, he's leaving again (to my utmost delight and relief) for Australia (and i can't wait for September).
as i have previously written before (have i? i don't remember clearly), i am in a culinary school, training to be a chef (obviously). i have (probably) mentioned i might try and infuse wheatgrass into recipes i'm gonna learn. well, guess what?! the more i learn, the more i realize i couldn't just play with recipes like i used to as it sort of ruin the recipe. well, it's more like playing with it will make or break the recipe.
i also have kept in mind the cardinal rule of wheatgrass that if i infuse wheatgrass into what i'll be making, it should not be heated as it will kill the enzymes of the wheatgrass, and that left me in a standstill. i always have this thought "to do or not to do" whenever i start to think of infusing wheatgrass. i also don't like throwing food. i never have, and now more than ever. i have been growing sick of food as it is what i make every single school day. now, i kind of think i only eat because i have to, and i barely enjoy it. will that change? i hope so. what would that make me? it doesn't look good if a chef isn't a fan of food, right?
in class, we've been baking the past two months (almost), and will go on for two more months baking before we head to the culinary part of the curriculum. i have thought of making breads infused with wheatgrass and i have finally thought of one bread where i could actually infuse wheatgrass with: croissant. the thing is, it's one hell of a bloody bread as it takes about three days and really very cold dough, butter and hands before i could actually come out with a finished product. but it doesn't really come with the croissant, it's gonna be with the filling which is custard. i have planned to infuse wheatgrass to the custard when it is starting to cool. that way, i wouldn't have violated the cardinal rule of wheatgrass. now that i've thought about it, let me suggest for you to try making wheatgrass leche flan, just add a packet or two when the custard is starting to settle.
another recipe i'm dying to try is Wheatgrass Latte, which is actually the reason i'm writing this post. i have come across a recipe for Matcha (Green Tea) Latte, i thought why not replace matcha with wheatgrass. after all, they look the same but they obviously tastes different.
Wheatgrass Latte
2 packets of Easy Pha-max Wheatgrass (Pure or with Honey)
500ml fresh milk (your choice: full cream, low-fat, non-fat, skimmed)
ice (crushed or cubes, your choice)
sugar or honey, to sweeten
in a blender, whip milk until foamy. add the wheatgrass and sweetener. add the ice and blend until it reaches the consistency of a slushy and serve. OR pour into a glass then add the ice cubes and enjoy.
until next post. wishing it'll be within this month.
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