Tag Archives: Ann Wigmore


Is it the moon or something? All by myself I had decided to do a juice fast for a while, starting with a Master Cleanser “Lemonade Diet”, and then moving on to a juice regimen. I don’t much care for green drinks the way I make them, so I went looking for some new ideas, and, lo and behold, it seems like everybody and her sister is doing Juice Feasting. It seems that I have decided to do something that is all the rage right about now. First, it was Terilynn at Daily Raw Cafe, and then, today I see that Heidi at Raw Food Right Now is doing it, too.

Then I found a site which was totally devoted to coaching people who are juice feasting. Goodness!! I never thought of getting someone to help me do a juice fast…. I’ve just always kept on slogging through all by my lonesome.

If you’re thinking of doing the Master Cleanse, you can find the recipe at this Master Cleanser page.

Of course, if you are thinking of doing any sort of Juice Fast or Juice Feasting (it seems the difference in terms has to do with whether you are juicing your vegetables or blending them), you will need to have, at the minimum, a powerful blender. I love my Vitamix, which some describe as a “blender on steroids”. It will pulverize just about anything you put into it (within reason, of course). You might also want a personal blender, so you can blend fresh anywhere (I usually just blend up and carry my juice for the day in an insulated bag — not the guru’s choice, maybe, but it works for me).

I do like plain old juice, so I need my Champion juicer. I do have a Green Star juicer, but, even though it does juice greens and wheatgrass, but I just do not like all the work for clean-up — I can take apart my Champion and wash it before ice cream can melt on a hot summer’s day in a non-air-conditioned New York City apartment (about 2 minutes, I’d say). The Champion wins.
If you’re ready to do a Juice Feast, or even if you just want to read about the concept, A Juice Feaster’s Handbook is a good guide.

If you are not ready to juice feast, but you are looking to take off some weight (all that yummy raw food you’ve made from those fine raw food recipes you’ve collected sitting on your your hips?) Try looking at RawReform: How to Go Raw for Weight Loss for some good information.

Need more weight work inspiration? Check out Raw Reform.


RAW SOUL: Unique New York City Raw Food Training

One of the best raw food training programs I have seen is the one offered by Lillian Butler, and her husband Eddie, through their wonderful restaurant, Raw Soul, in Harlem, in New York City.

I have followed a raw food lifestyle pretty much since the early 1970s. Among the earliest books I discovered on the subject were Ann Wigmore’s and Viktoras Kulvinskas’ books, so I have always felt fairly well versed in their theories.

I signed up for the Raw Soul program in the fall of 2006, as soon as I discovered it, as it was a Wigmore-based program, and, also, because it was the only raw food program in the City. Attending involved a trek to a new neighborhood for me (always a nervous-making experience – will I get lost? Will I arrive late? Will I be able to locate the place once I am in the neighborhood?) I needn’t have worried – Raw Soul is less than a block from the 145th Street Station on the E train,, and the Raw Soul sign is big.

That first lesson, an introduction to the living foods lifestyle, was very informative. While it was structured and targeted for people who might or might not understand the concept of living foods, and likely had little background, I found a great deal of inspiration. The materials Lillian provided (an extensive training manual, actually), were thorough and well-written. Lillian was a gracious and patient instructor… It would have been difficult for anyone not to be infected with and inspired by her joy and enthusiasm. I eagerly looked forward to the next lesson, even though I was giving up my beloved yoga classes to attend this program!!!

The program, delivered weekly, over four Monday nights, thoroughly covered the raw food lifestyle, and an added benefit was that we were all treated to a raw meal each time we came!!!!

There was homework not just reading, but actually doing!!! We even had to make Rejuvelac and bring it in for critique!!! As an instructor, myself, I was thoroughly impressed with how Lillian had managed to incorporate hands-on training into such a compact program!!! She somehow managed to not only get all of us to understand Rejuvelac and wheat-grass growing basics, but also to have a healthy knowledge of the various things that can be done with a food processor, a VitaMix, a dehydrator, and a spirooli (I had never heard of one before). Lillian even covered more esoteric program basics (like enemas– no, we did not have hands-on practice in class). In the last class, we received recipes, and all of the students worked cooperatively to make our “graduation dinner”. What a treat!!!!

One of the nicest things about the training, for me, was to meet, in a warm atmosphere, “real-time” people from all walks of life who are interested in a raw food lifestyle. That experience, alone, my first since I began to follow a raw food lifestyle, has been tremendously inspirational (I simply never knew that so many people were doing what I was doing).

There are no words to recommend the Raw Soul program highly enough. Lillian, like many others, took an Ann Wigmore-based training, yet she has been inspired to bring what she has learned to the community in which she lives, in an accessible, do-able way. I cannot thank or praise her enough for her work. There is, as far as I know, no other work such as hers. Her company is very aptly named “Labor of Love”.

While the price has risen since I took part in the program, it is still a bargain. Each night, participants partake of a delicious raw food meal before the lesson. This pleasant feature of the course offers students a chance to hobnob with classmates, and learn what each other is doing, has discovered, or wants to check out next. Those moments were priceless for me.

Raw Soul is located at:
348 W. 145th Street (btw St. Nicholas & Edgecombe Aves.)
145th St. Station on the E line.
New York, NY 10039
T: 212-491-5859
348 W. 145th Street
(between St. Nicholas and Edgecombe Avenues)
New York, NY 10039
T: 212-491-5859
email: rawsoul@rawsoul.com


I have just recently finished the Raw Living Foods Home Study training and certification course. Before I say anything else, I want to thank Jim Carey for bringing this body of information in an easily accessible format to the masses.

Not everyone has the opportunity to check into one of the “asylums” out there, to “take the cure” and learn by doing, in person, so this is invaluable resource.

Now, on to my observations:
Yes, you can get all of this information on your own if you spend 20 or so years researching
Ann Wigmore’s program, and if you read every single thing that she ever wrote, and then research the how-to’s for some of the more esoteric practices she recommended. You could do it, but you probably wouldn’t.

This course, with its extensive, pretty much self-explanatory manual, and its massive collection of DVD seminars could be just what you need, if you are interested in a very traditional, natural, raw food health and healing program.


Today, I did it!!! I finally took the plunge!!!! I sent off my tuition for the chidiet.com HomeStudy program, which is Ann Wigmore-focused. I have looked at a number of programs, both “on location” and homestudy, and about a year ago, I finally homed in on this program as the best one available for someone of my focus. (There are some others I hope to study, but I am happy to start with this one).

I’m looking forward to sharing what I learn here, as well.

I am really psyched now because I have something to look forward to in the New Year. One day soon, I’ll receive a package of materials to study. The idea takes my breath away.

I look forward to hearing some things I already know, and learning some new things right from the start. This is exciting.

WHEAT GRASS” reasonable system for apartments

Every credible raw food source says we should drink wheat grass juice. Then they tell you to get 3-foot sized trays and dirt, and have a place to set your “farm” in the sun. This knocks out anyone living in an apartment, as I do… In New York City, in a shared (affordable) apartment, it is simply not possible to set up a dirt farm… we use every space for our lifestyle, and that just means room for the TV (figuring out where to put the dehydrator, the food processor, the juicer, and the Saladacco required re-thinking of space)

Tonight I have just learned that my biggest heart-throb, “SproutMan”, has come up with some space-savvy wheatgrass growing systems, and I have fallen deeper in love with this man.
Take a look at:
Sproutman’s Soil-Free Wheatgrass Grower

(As soon as I can figure out a place where I can accomodate this tiny system, I am there!!! What is exciting is that I can probably do that within the next month… what is challenging is that I will then have to get a wheat grass juicer and figure out where to put that… oh well.. I’ll worry about that when the wheatgrass growing system is becoming a reality). I may just dehydrate my wheatgrass and make my own superfood supplement!


Well, gee whiz! I guess I’ve hit the big time!

I saw this post at the
chidiet.net blog

(just about the only site I would want to recommend for in-depth serious training in Ann Wigmore’s diet theory)

Since I have been heavy into Ann Wigmore since forever (what? you did not know that?), I surfed over there right away, and then clicked on the link, and guess who popped up??? It was me, myself, and I! with that lovely smile I periodically demonstrate (Julia Roberts: watch your back!!!) My blog was featured on WordPress.com….. coolness in person….Yes, please do go see it!
Blogs about Ann Wigmore

Okay, end of personal horn-blowing…


adapted from a recipe found at http://users.chariot.net.au

To make champagne rejuvelac the rejuvelac must be covered with a tight fitting lid during fermentation. In this way, CO2 gas created during fermentation remains in the finished drink, causing bubbles.


1 C whole millet
1 T raisins

• Sprout millet for 24 hours, then rinse and drain well.
• In a mortar, lightly pound the millet with a pestle, to bruise the grains.
• Place the sprouted millet in a large jar.
• Fill the jar no more than 2/3 full with fresh spring water (approx. 4 C)
• Add 1 T raisins.
• Tightly close the jar with an airtight lid.
• Ferment for 2 to 3 days, shaking the jar gently once each day.

Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor.


These recipes were adapted from recipes in
The Kitchen Garden by Steve Meyerowitz

Yield: 2 quarts

1/2 C Soft wheat berries
3/4 C organic reaisins
2-3 T star anise
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and anise and fill to the top with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.
•    Refill “mother bottle” for a second batch. Let sit for 2 days.  This will be less strong.

1/2 C soft wheat berries
3/4 C organic raisins
1/4 C sassafras bark

•    Soak wehat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and sassafras bark and top off with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

Substitute chopped dates for raisins


1/2 C soft wheat berries
3/4 c organic raisins
2   licorice sticks (twigs)
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and licorice twigs and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

1/2 C Soft Wheat berries
1 C dates, chopped
2 T peppermint leaves
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add dates and peppermint and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

1 C raisins
3 T peppermint

INTRO TO REJUVELAC, with one recipe


Rejuvelac, said to be the accidental discovery of Ann Wigmore, is a very good, easy way to add enzymes, friendly bacteria, vitamins and minerals to the diet.

Rejuvelac is a beverage made by fermenting wheat sprouts in water over a 2-3 day period.  Many grains can be used to create Rejuvelac, however soft white wheatberries produce the best results and, also, the best taste.

1 C wheatberries

•    Soak 1 C wheatberries for 8-10 hours, then drain and rinse, and drain again thoroughly.
•    Sprout wheat for 3 days, rinsing 3 – 4 times daily.
•    Grind the sprouted wheat for about 10 seconds in a high speed blender (some people do not grind the wheat, but I find it easier to ferment the Rejuvelac when the sprouts are chopped).
•    Put the sprout pulp in a half-gallon jar, and fill the jar to the top with spring water..
•    Cover the mouth of the jar with cheesecloth held on with a rubberband.
•    Let the jar sit, at room temperature, for 3 days, stirring 3 – 5 times daily.
•    The finished Rejuvelac should taste a bit tart like lemonade,  It should not taste sour. Ferment to taste, tart not sour.

Raisins, dates, figs, or other fruit, as well as spices, such as mulling spices, can be added to vary the flavor, making it taste more like wine.

Even if, at first, you find the taste unusual, stick with it.  Rejuvelac will grow on you, and your health will improve.

REJUVELAC: Is It Good or Bad?

Since Ann Wigmore died, Rejuvelac has come under attack. Many who had never had any problem with Rejuvelac before are suddenly concerned.
Even some of the people who carry on the name of her institute, and, ostensibly, her legacy, such as Brian Clement, of the Hippocrates Health Institute in Florida, eschew Rejuvelac as unhealthy. According to Mr. Clement, those healthy bacteria which made Ann Wigmore, and many others, believe in Rejuvelac, are now unhealthy.

Ann Wigmore recommended the use of rejuvelac. Her associate, Viktoras Kulvinskas also recommended it when he worked with her. Numerous authors and educators have recommended the use of rejuvelac, among them Lillian Butler, of Raw Soul, in New York City, and Brenda Cobb, of the Living Foods Institute in Georgia. (I have recommended it since I learned of it in the 70s) At this point, I would say that whether or not to use rejuvelac would have to be a personal choice. How would you make that choice? Make up a couple of batches of rejuvelac, drink up the product, and then make your own decision about whether you want to use this product or not.
I want to.