Tag Archives: rejuvelac recipes


Sometimes people make rejuvelac according to a recipe (or my recipe) and then wonder what it is supposed to taste like.

That is a very interesting question.  When I first made rejuvelac, I just did it  according to the recipe in an Ann Wigmore book, and I drank it because it seemed like the thing to do.  I did not really think about what it tasted like.

Some people say that rejuvelac tastes like a tangy lemonade. Okay. I can go there.  I think it tastes like what it tastes like and I just drink it, because the taste is non-offensive to me.

I would recommend following the recipe to the letter (whatever one you follow — I have one in my recipes: just key in rejuvelac in the search box). I have had the experience of doing it from a book recipe, and, also, of doing it in a training — it has always turned out the same for me (I use a very clean recipient, and I  follow the instructions to the letter)

Some people add fresh or dried fruit to the mix, after the wheat berries have been sprouted, ground, and added to water, and they ferment the rejuvelac thusly — this gives a different flavor — I have tasted “mango rejuvelac”.  I often make “rejuvelac wine”, adding raisins or dates (depending on the recipe), or “mulled wine” (adding mulling spices) to the the basic mix as I begin to ferment the rejuvelac.  On occasion, I have made “champagne rejuvelac”.  (The recipes for these variations can be found right here by keying in “rejuvelac” in the Search box)

I will tell you this:  My recipe is for 1 gallon, and, for the longest time (as in always)  I have made it in a 1/2 gallon jar.  I have suddenly become aware of my boo-boo (duh! after 30 years?????  !!! and in-person training????)  The good thing is, my rejuvelac recipe has always worked (and I passed my test in my training when I took my rejuvelac  in for inspection by the teacher). I have just scored a gallon glass jar, and I am going to make some rejuvelac this week in it — I expect it will be pretty much like what I have made before)



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.


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…