Tag Archives: raw beverage recipes

A SMOOTHIE? Is this me????

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?

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CHAMPAGNE REJUVELAC

CHAMPAGNE REJUVELAC
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.

RECIPE

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.