Eat the plant of the pyre to increase your energies.
Today my dear readers, I will share with you very interesting information at the health level, such is the case of a plant that is generated in my country Venezuela, which provides very good benefits for our body, especially the brain, Below I detail:
The pyre or yerba caraca, was cultivated and consumed by our aborigines in Venezuela. On the banks of El Guaire it was harvested and its different gastronomic, medicinal and spiritual uses were popularized among the then inhabitants of the valley.
The amaranth, quinoa and corn were considered "sacred plants" and the Spaniards prohibited their cultivation since they saw them with bad eyes for their use in rituals.
The plant of the pyre presents a great versatility: the stem is consumed as a vegetable; its leaves, similar to spinach, are used for soups, stews, salads and croquettes; and the seeds contain a high gluten-free nutritional content.
Pyre leaves contain more iron and folic acid than spinach. They are recommended for the treatment of problems of malnutrition and anemia. In addition, because of the large amount of calcium and magnesium in this plant, it is a great ally for people going through menopause or suffering from osteoporosis and for diabetics. It is considered an ideal food for the elderly for its antidepressant properties, avoids stress and not to mention its powers as a cerebral oxygenate.
The leaves of this herb, contain folic acid, calcium, iron, phosphorus, vitamins A, B2 and C. The grain of the pyre, contains proteins that exceed corn, rice and wheat, also has essential amino acids higher than other cereals.
Within the medicine is effective, the properties of the pyre are multiple, with the roots and leaves you can make infusions taking them three times a day, for diarrhea, anxiety, hypertension, arthritis, diabetes, asthma, fever, cough, rheumatism , internal bleeding and excessive menstruation. It also serves to:
External treatments, such as skin ulcers, soothing beaten skin; Its crushed leaves are recommended in compresses.
Gargle with your cooked leaves and relieve irritation of the throat.
Eliminate parasites with the dried leaves in infusion, taking it in fasting and before going to bed.
Rheumatism and depression can be treated with roots, stems and leaves infused.
Besides providing sanatory benefits, this plant is used for the stimulation of neurons and improvement of brain activity, using green or dry leaves; drinking a daily glass fasting, oxygenates the brain and gives vitality to the body.
The pyre has high nutritive and oxygenating qualities, so it is recommended to choose the greens and rozagantes leaves to include in food.
The pyre, also called amaranth, was selected by NASA to feed the astronauts. It has been cultivated in space travel since 1985, the year in which it germinated and flourished in space by removing carbon dioxide from the atmosphere; at the same time it generated food, oxygen and water for the navigators during the orbital flight of the Atlantis ship.
Recipe to prepare a cerebral oxygenate- Pyre water: more than a breath:
INGREDIENTS:
• Tender buds of pyre
• Sugar, panela or honey
• Lemon or orange juice
• Ice to taste
PREPARATION:
- The buds are liquefied with filtered water and strained in a sieve, to then add the lemon or orange juice, ice and the preferred sweetener.
It can also be eaten in meals, especially in raw or cooked salads, since, they are placed well chopped and its flavor is not unpleasant, on the contrary, it is like eating watercress.
Personally I use it a lot in salads, so I recommend it, I suffer from extreme anemias and significant osteoporosis, in addition my mother suffers from very severe nervous and neurological disorders, and I have noticed certain positive episodes, because it is an oxygenating agent natural, of course not abuse in its use, that is, I consume it for periods, although they say that it can be consumed without side effects, but we must be careful in the use of plants.
I hope that this publication will be very useful for the recipes.
