Category Archives: REJUVELAC

Ani Phyo’s 15 DAY FAT BLAST

Well, I did finish Ani’s 15-day Fat Blast… I guess we can see that I am not the person to give you day-by-day updates.  I liked it well enough… As I have previously mentioned, I did email Ani Phyo to ask her if I had to do the varied diet, or if I could stick with one thing, i.e., one breakfast smoothie, or one evening soup, etc.  I never received an answer from Ani Phyo (which fact has made me like her much less – always, before, when I have approached a raw vegan book author with questions about the recipes In the book I have bought, they have been very helpful.

Anyway, I just pretty much stayed with the blueberry shake throughout the whole 15 days.  Sometimes I did do a banana shake, and, in the last days, I did a banana-blueberry shake, based on both shakes.

I ate spinach salad until the spinach I’d bought started to wilt. Then I made a big spinach/sauerkraut salad.

I liked the tomato soup, the coconut tomato soup, and the red bell pepper soup, so I stuck with those.

When I was finishing up, I went back and read what Ani Phyo  included after the diet info.  There, I found a lot of the usual – eat what you want to when you want to. Ha!  This seems to me like a disclaimer. You eat what you want to, and you will not get the results promised in the title.

By the middle of the Fat Blast, I found I needed to add a laxative tea at night.  Things just weren’t moving through. I was eating things which were suggested, and I was using a blender, as opposed to a juicer, but needed some additional help to perform my morning ablutions.

I am happy to tell you that I came down  to suing two or three of the shakes pretty much exclusively. 1    I found that the blueberry shake, and the banana shake worked well for me throughout the diet. A big reason there was finances.I just really didn’t have enough money to add in all of those lovely ideas that are suggested in the program.

Regardless, I did stick with the *idea* of the program, and I did lose at least one size (I don’t have a scale, so I can’t tell you what the 9weight equivalent was – I just got into my jeans and did not have to hold my breath to close them. I was able to put on a couple of dresses and not look like I was selling something.  In one case, I was able to wear a dress I’d received as a gift, for the first time. Whoopee!

Since I am a veteran Master Cleanser, the whole time I was going through this Fat Blast, I felt a strong desire to do the salt cleanse.  I think that was why I finally went to the laxative tea in the last days. I avoided using laxatives or the salt cleanse during the first part of the diet because I wanted to know how the diet worked.  My experience, in the end, was that I needed a little more excitement to move me, so I finally resorted  to the laxative tea.

Should you do this diet?  I’d say yes. If you have enough money to eat all the things on the diet, it will be fun (all of the recipes are easy to prepare).  If you adhere even moderately strictly to this diet, you will lose at least 15 pounds.

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POOF! Making Rejuvelac: Post Mortem

My batch of Rejuvelac died between last night and tonight.  When I went to decant it, it had a layer of mold on top of the water.

I don’t know why.  I have two choices: I did not decant this morning, or I did not decant last night.  I don’t know.  I will try again.   I will be exact on the decanting time, i.e., if I start tonight, I will decant on the fifth night.

In all these  years, this is only the second batch that I have ever lost.

Meanwhile, I am going to soak these jars in clorox.

MAKING REJUVELAC: Days 4 & 5

MAKING REJUVELAC:  DAYS 4 and 5

I stirred the fermenting rejuvelac in the  morning, and at night each day It still smells okay.

Looking forward to DAY 6. That will be the day the rejuvelac is finished!

I want to make some cashew cheeze, and I will start with the brand new rejuvelac tomorrow night.  It will take 3 days tofinish  the aged cheeze.

As soon as the rejuvelac is finished, I will decant it, and start a new batch.  There are so many things you can do with rejuvelac!

Recipes will follow.

REJUVELAC WEEK: Day 2 and Day 3

REJUVELAC WEEK: Making Rejuvelac: DAY 2
In the morning, I poured out the soak water and rinsed the wheat, then drained it and upended the jars on the dish-drying rack.

In the evening, I saw tiny sprouts.  I rinsed, drained, and returned the jars to the dishrack.

REJUVELAC WEEK! Making Rejuvelac: Day 3

This morning, I saw little sprouts.  I rinsed, drained, and returned the jars, up-ended, to the dishrack.

This evening, I had nice long, spidery sprouts.  I rinsed, and drained, and started STEP II of rejuvelac:

  • I put a jar of sprouts in the VitaMix (you could also use a regular blender), covered them with 2 inches of water, and blended for about 30 seconds, until the grains were cracked, but not totally ground.
  • Then I poured the blended mix back into the jar, and poured 1 C of filtered water into the VitaMix jar, swished it around to catch the remaining grains, and poured it out into the Mason jar.  I saw some more grains left in the VitaMix, so I poured in another C of filtered water, swished it around, and poured all into the Mason jar.
  • Finally, I filled the jar to the neck with filtered water, put the mesh cap back on, and set it on the in the corner.


I repeated the steps for the second jar.

From here, I will stir the ingredients in the jars twice a day for three days, once in the morning, and once in the evening..

I am planning to make one jar of plain rejuvelac, which I want to use for making cheeze, and making a rejuvelac wine with the second jar.

If you want to think ahead:

RECIPES FOR CHEEZE & REJUVELAC WINES

FERMENTED AGED CASHEW CHEEZE

CHAMPAGNE REJUVELAC

REJUVELAC WINES

REJUVELAC WEEK! Making Rejuvelac: Day 1

I got 25 lbs of hard red spring wheat berries.  (I ordered whee at berries and somehow thought that the right ones would come)  Going back through my pantry, I found an old bag of hard spring wheat berries, so it does turn out I have made successful Rejuvelac from this kind of wheat in the past.  That is good to know.

MAKING REJUVELAC  STEP BY STEP DAY I

I have two 1/2 gallon jars for the rejuvelac.  Right now, I have 1/2 C of wheat berries soaking in each jar.  In the morning, I will pour off the water, rinse,  and set them to drain on the dishrack.

MASTER CLEANSER: DAY 4 and Counting

Day 4 of my Master Cleanser is just about over. Today was so much easier than yesterday. Gone were the ache-y symptoms, and I never had a hunger attack. Yippee!! After work, I went to the market and bought 10 lemons. (That should hold me for a while). I decided to top it all off with a hot yoga class, and I did fine there, although it was INCREDIBLY HOT. Then, when I came home, that thought just popped right up in my head: wouldn’t a nice glass of wine be good right now. I don’t even drink wine. So here I sit, drinking a nice glass of rejuvelac (I have decided that Rejuvelac will not break my Master Cleanse, and it will not hurt it eitherdoes anyone know otherwise?)

Tonight, I am looking for new recipes.

Getting Ready for New Year’s

I went out today and go the supplies to make my little New Year’s celebration.  I’m planning to spend time alone on New Year’s Eve.  I don’t get a lot of quite time alone, but my room-mate is in Japan with her family, so I am going to luxuriate in the quiet.  I may even take a bubble bath…

Tonight, I have started some rejuvelac wine to celebrate.  I don’t know that I am going to make champagne rejuvelac this year. I’ll decide tomorrow when I start the rejuvelac.

I have also started soaking some black-eyed peas to sprout for my traditional good-luck black-eyed peas on New Year’s Day.  I also have a small bunch of collards which I will prepare on New Year’s Eve and let marinate until New Year’s Day.

I’ve also laid in 10 nice big lemons, some sea salt, a jug of Grade B organic maple syrup, and some herbal laxative tea, so I can begin my Master Cleanse on New Year’s night — I think it is better to go ahead with my traditional New Year’s good luck meal, and then get started with the Master Cleanse.  (I have heard of a powder that you can use for the Master Cleanse, and, when I run out lemons, I may buy it and see how it works– that is still up in the air– I have enough lemons for most of the first 10 days.

NEW YEAR’s RECIPES (with raw food you need to plan ahead…)

Where I am from in the South, traditionally, we eat black-eyed peas, collards (or other greens, like kale), and pork, on New Year’s Day.
The collards are green, like money, and symbolize prosperity in the New Year. The black-eyed peas symbolize good luck, and the pork also symbolizes prosperity (because the pig is the only animal which eats while it is moving forward)

I don’t eat pork, duh, but I do keep up the tradition of greens and black-eyed peas.

BLACK-EYED PEAS
1 C dried organic black-eyed peas
1 – 2 T minced onion (to taste, optional)
1 – 2 T minced garlic (to taste, optional)
1 – 2 T extra virgin olive oil (to taste)
1 – 2 T apple cider vinegar (to taste)
sea salt to taste
black pepper to taste (optional)

Sprout black-eyed peas for 3 – 4 days (soak for 12 hours,
drain, and sprout, rinsing twice daily for 2 – 3 – 1/2 more days)
Mix sprouted black-eyed peas with minced onion and a minced garlic to taste (optional).
Add olive oil and vinegar, and mix well.
Add salt and pepper to taste.

You can also find these COLLARDS RECIPES elsewhere within blog. They are re-listed here for your convenience.

MARINATED GREENS
MARINADE
1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil

1 – Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 – 24 hours

MASSAGED MARINATED GREENS
this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.

1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)

1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours).
Alternatively, eat right away
.

Just in case you missed it – find my CHAMPAGNE Rejuvelac recipe here.

Get moving!!! There are only 5-1/2 days until New Year’s Eve. Yes, you CAN celebrate in style!!!

CHAMPAGNE REJUVELAC – Get Ready for the New Year!

If you want a raw “champagne”, now’s the time to start thinking about it and preparing! Drink champagne AND be healthy!

CHAMPAGNE REJUVELAC

Rejuvelac made from millet and covered tightly throughout the fermentation process retains a CO2 gas, and has a champagne-like bubbly effervescence.

1 C whole millet, soaked 8 hrs, and sprouted 16 hrs.

Bruise sprouted millet by lightly pounding with a pestle in a mortar, or by mashing with a spoon against the sides of a bowl.

* In a 1/2 gal. mason jar (or other similar sized glass container with a tight
seal/lid), place bruised, sprouted millet, and add 4 C water (Make sure
the container you choose will only be 2/3 full – I use 1/2 gal. mason jars
because I have them on hand for sprouting
* Add 1 T raisins
* Tightly close lid on jar.
* Ferment mixture in tightly sealed jar for 2 – 3 days. Shake jar gently once
a day.

The “champagne-like” flavor is produced by the millet, which gives a sour edge, not available with other grains, to the finished product.

MY CROP FAILED!!!

I was very disappointed to realize today that my entire crop of wheat sprouts (two separate jars each with 1/2 C wheat berries) had failed.  I had  dutifully soaked the wheat for 12 hours and then faithfully rinsed it twice daily.  I wondered, on the second day of sprouting why I did not see any little sprouts.  On the third day, by which time I usually see fairly long tails on my wheat berries, I had to accept that my wheat had died.  I sniffed it, and it did not smell the way sprouting wheat usually does. It may even have smelled a little on the sour side. I don’t know why this happened.  Maybe it is just something that has to happen once in a while. I have never lost a crop of wheat sprouts before, though, and I am very disappointed.  Oh well. Back to start.  I am going to miss my rejuvelac for a few days.  I was looking forward to making some of my rejuvelac chablis… Oh well.