Tag Archives: raw beverages

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.

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REJUVELAC WINES

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

BASIC REJUVELAC WINE
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.

NEW YORK WINE
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.

VARIATION:
Substitute chopped dates for raisins

REJUVELAC BORDEAUX

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.

REJUVELAC CHABLIS
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.

VARIATION:
substitute
1 C raisins
3 T peppermint

INTRO TO REJUVELAC, with one recipe

REJUVELAC

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.

METHOD:
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.

VARIATIONS:
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.

20 SIMPLE JUICE RECIPES

20 SIMPLE JUICE RECIPES

CARROT/APPLE JUICE

6 carrots
2 apples

LIVER MOVER

2-3 carrots
1/2 beet

BROMEIAIN SPECIAL

pineapple (skin & all)
cut off top and discard

ORANGE OR GRAPEFRUIT

3 oranges (peeled)
1 grapefruit (peeled)

EVENING REGULATOR

2 apples
1 pear

DIGESTIVE SPECIAL

handful of spinach
6 carrots

HOLIDAY COCKTAIL

2 apples
1 large bunch of grapes
1 slice lemon with peel

BODY CLEANSER

4 carrots
1/2 cucumber
1 beet

REJUVENATOR

handful of parsley
3 carrots
2 celery stalks
2 cloves of garlic

CANTALOUPE JUICE

cut into strips and juice
(rind and all)

THE WALDORF

1 stalk celery
2 apples

SUNSHINE COCKTAIL

2 apples
4-6 strawberries

ENERGY SHAKE

handful of parsley
6 carrots

WATERMELON JUICE

cut into strips and juice
(rind and all)

POTASSIUM BROTH

1 handful of spinach
1 handful of parsley
2 stalks of celery
4-6 carrots

AAA JUICE

6 carrots
1 apple
2 stalks of celery
1/2 handful of wheatgrass
1/2 handful of parsley
1/2 beet

PASSION COCKTAIL

4 strawberries
1 large chuck pineapple
1 bunch black grapes

MORNING TONIC

1 apple
1 grapefruit (peeled)

DIGESTIVE COCKTAIL

1/2 lemon with peel
1/2 grapefruit (peeled)
2 oranges

ALKALINE SPECIAL

1/4 head cabbage (red or green)
3 stalks of celery