I am probably the last holdout from smoothies. I wanted my VitaMix so I could make them, and $450 later, that same night, I learned that I did not care for smoothies. I like juice. I love my banana yellow Champion juicer to pieces. I don’t mind getting it out, dragging it to the table, chopping the vegetables or fruit into little bits, or even washing up afterwards.
I go to all these raw food meets, and people proudly bring their smoothies, and I just want a spoon.
So what happened tonight? I have no clue. I just found myself tossing the last 5 apples and 1/4 of the little cabbage in the VitaMix with some water, and then….. it was a smoothie!!!! I swear I don’t know how it happened. I drank it. My room-mate drank it, too. She said it tasted like dessert.
Okay, I will admit….it happened yesterday, too. I threw about 3/4 of a head? bunch? of red-leaf lettuce in the VitaMix with two tomatoes, an apple, a beet, 1/2 a red pepper, and some water. I drank it all, too.
Very curious, indeed. Could it be stress?
Posted in ARCHIVES, BEVERAGES, EQUIPMENT, MISCELLANEOUS, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, RECIPES
Tagged apples, beets, beverage recipes, BEVERAGES, cabbage, Champion juicer, lettuce, raw beverage recipes, RAW FOOD LIFESTYLE, raw vegetable smoothie, raw vegetables, RECIPES, smoothie, sweet red pepper, tomatoes, vegetables, VitaMix
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