This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being
Before anything else, this is a MUST have for anyone in there early months (and beyond) of pregnancy, it can help prevent morning sickness as well as provide calcium, B-vitamins, iron, and more beneficial nutrients. It is also great to help nursing women produce milk.
This Rejuvelac is made from fermented sprouted grains, it is tart, delicious, and has a lemonade-like taste. It is rich in enzymes, probiotics as well as B-Vitamins.
Benefits (to name a few):
- Helps alleviate Urinary Tract Infection
- Has cooling properties
- Excellent for hydration
- Helps with weight loss with regular consumption
- Cleanses the kidneys
- Lowers cholesterol
- Helps women prevent formation of gallstones
- Reduces risk of Type-2 diabetes
- The antioxidants in barley prevents cancerous growths
- Great for digestion
- Relieves constipation
- Relieves nausea, great for pregnant women
*This recipe makes 2 quarts of Rejuvelac, you can multiply or divide as needed.
Large glass jar
Thin cloth and rubber band
Large strainer or Sprouting bag
½ Cup barley, soft wheat berries or rye (preferably organic)
7 Cups filtered water
- Soak the grain for 10-12 hours (overnight)
- Strain, rinse and place in either a sprouting bag or a large strainer
- Rinse 2-3 times a day for about 3 days (or until you see the sprouts about ¼ inch long, or longer if you want).
- Next step is to pound the grains either with a mortar and pestle or in a food processor/blender (just to break it up, DO NOT over blend.)
- Place the sprouts in a larger glass jar, like a mason jar and fill to the top with 7 Cups filtered water (make sure sprouts are covered, add more water if needed).
- Place the jar on a counter top, cover with a thin cloth (cheesecloth, muslin cloth, or paper towel). Leave for 3 days
- Stir the mixture 3 times a day. It is done after 3 days!
- Strain and store in refrigerator. Will taste fresh up to 1 week.
Don’t throw out the sprouts, they can be used in cracker or other baking recipes, eaten as a breakfast porridge or fed to backyard chickens or farm animals. Be creative!