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.
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Tagged black-eyed peas, champag, champagne, collards, leafy greens, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES, organic collards, organically-grown, RAW FOOD LIFESTYLE, raw food recipes, raw foods, raw nutrition, RAW POLITICS, raw recipes, raw vegan champagne, REJUVELAC, rejuvelac champagne, sprouted blac, sprouted black-eyed peas
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.
Posted in ARCHIVES, BEVERAGES, HOLIDAYS, MY RAW EXPERIENCE, MY RAW RECIPES, NUTRITION INFORMATION, PASSOVER, POSTS, RAW FOOD EDUCATION, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, RAW FRUIT RECIPES, RECIPES, REJUVELAC
Tagged Ann Wigmore, beverage recipes, BEVERAGES, champagne, fermentation, fermented beverages, health, HOLIDAYS, raw beverage recipes, raw beverages, RAW FOOD LIFESTYLE, raw food recipes, raw nutrition, raw vegan champagne, REJUVELAC, sprouted wheat