What is Rejuvalac?

[Guest guest]

Can someone please share with me (and the others) exactly what Rejuvalac is?

Thanks for any feedback.

 

 

 

 

An e-mail from Joanie

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[Guest guest]

rawfood , Joanie <christmasbaby1956> wrote:

> Can someone please share with me (and the others) exactly what

Rejuvalac is?

> Thanks for any feedback.

----

Hi Joanie!

 

sure: Rejuvelac is a lightly fermented grain drink.

It's usually made with whole wheat berries, (some are now using

Rye...)

 

[and since it's " fermented " , I've done without it since last Fall,

and I now no longer classify Rejuvelace as " optimal " , and Bobo

doesn't like it much: too much work, and a little too tart!]

see here for more info:

 

 

http:www.easygreen.com/recipes/aw_rejuvelac.html

 

10/6/04 Making Rejuvelac From " The Blending Book " by Ann Wigmore

Reprinted by permission

D:\health\rejuvelac.doc -

 

short version: you're " sprouting " the wheat berries, and then

re_soaking them, and then drinking the next soak water..

 

and here's the " longer " version:

 

http://www.easygreen.com/recipes/aw_rejuvelac.html

10/6/04

Making Rejuvelac

From " The Blending Book " by Ann Wigmore

(Reprinted by permission from author)

Preparation of Rejuvelac is simple, but it does take some time, so it

must be made in advance. You will need a clean, wide-mouth jar,

measuring one-half or one gallon; a piece of nylon mesh or

cheesecloth; a supply of soft wheatberries (spring wheat); and a

strong rubberband.

Fill the jar one-fouth full of wheatberries. Cover the mouth of the

jar with nylon mesh or cheesecloth, and secure the mesh with a strong

rubber band. Add enough spring or filtered water to fill the jar.

Allow the wheatberries to soak for eight to ten hours, then drain

them , rinse, and drain again. Place the jar at an angle so the

berries continously drain. Make sure that the wheatberries do not

completely cover the mouth of the jar, because they will need

ventilation. The wheatberries will start to sprout. Rinse them about

two or three times a day during the sprouting stage. After two days,

rinse the sprouted wheatberries thoroughly for the last time. Drain

off the rinsing water, fill the jar to the top with spring or

filtered water, and allow the sprouts to soak for forty-eight hours.

At the end of this time, this soaking liquid is your first batch of

Rejuvelac. Pour this off into another jar for immediate use or keep

it in the refridgerator to slow down the fermintaion process.

Refill the jar with the same amount of spring or filtered water to

make your second batch of Rejuvelac. but this time soak the sprouts

for only twenty-four hours. Pour off this second batch and refill the

jar with the same amount of spring or filtered water to make the

final batch of Rejuvelac. Again, soak the sprouts for only twenty-

four hours. After you have made three batches, feed the spent

wheatberries to the birds.

Good Rejuvelac is a cloudy, slightly yellow liquid with a tart,

lemonade flavor. When it is fermented too long, it can become very

sour. Since it is constantly fermenting, it is natural that tiny

bubbles rise through the liquid occasionally. The very best Rejuvelac

is in fact slightly carbonated. It is also natural for a layer of

white foam to form on the top of the Rejuvelac. This is not harmful

and can be used. Rejuvelac can be kept in the refridgerator for a few

days to a week, as long as the taste is still agreeable with you.

Drink Rejuvelac before or between meals to avoid diluting the

digestive juices after a meal.

These recipes produce break proteins & carbohydrates into easily-

digestible amino acids, starches and sugars. Plus they are rich in

enzymes and " Life Force " - usually destroyed by cooking or

processing. A diet of raw foods has been known to reverse disease and

the effects of the Standard American Diet (SAD). Organic foods that

promote vibrant health include: fruit, veggies, fresh raw juices,

sprouted beans and seeds, nuts, pure water and clean air. " Life

Force " is the information memory stored in live plants which can be

absorbed by humans

 

another one from same source, I think...

Rejuvelac

1c wheat berries (organic soft white pastry wheat is best)

3c spring or filtered water.

Rinse wheat, remove floaters. Soak for 48 hrs. Pour off, rinse. Add

2c water to the same wheat, this time soak for 24 hrs. Soak 3 times.

Keep in a dark place. Ferment to taste, tart not sour. Use any seed

with hull. We can add a bundle of wheatgrass to while fermenting.

Variations cause different results. Fermentation is faster in warm

weather. Keeps for about 2 weeks in the refrigerator.

 

Seed Fermenting

SEED FERMENTING SAUCE CHEESE LOAF

Ground Seed 1 cup 2 cups 2 cups

Rejuvelac 2 cups 2 cups 1/3 cup

Mix to consistency of pancake mix thick cottage cheese thick

dough

Fermenting Time 4-8 hours 12-24 hours 24-48 hours

If using spring water instead of rejuvelac, triple fermentation time.

Cut veges can be added to taste. Mix the seed and rejuvelac to

desired consistency, allow to ferment, this can be refrigerated 3 to

5 days.

Essene Bread

4c soaked wheatberries

1/2 c to 1c minced veges

2 T seasoning(caraway seed, poppy seed, sesame seed, garlic ect..).

Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac

process can be used! Grind the wheat, add veges, season on top, form

loaf. " Bake " in the Sun or warm place (70-90 deg) until firm(12-24

hrs). Bread may need to be turned so that bottom will dry. Enjoy !

How to Grow Wheatgrass

(organic; hard red winter wheat, unhulled sunflower seed, buckwheat

seed) Soak 8-15 hrs(for best results drain 8 hours before seeding).

Spread 1 inch of soil in a tray, wet thoroughly but not muddy. Put 1

layer of seed touching each other. Cover 4-8 pieces of wet newspaper

then plastic or another tray without paper. On the 4th day remove

cover, water seeds, place in the sun. Water once a day. On the 7th

day cut close to the base (vitamin rich). Grind for juice or chew and

remove pulp. In good soil the wheat may come up once more. Compost

the used sod face down.

 

 

all the best,

 

Bob