Mason jar

B-Vitamin – Probiotic – All Around Health Drink; Rejuvelac

Rejuvelac

Rejuvelac

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.

Equipment Needed:

Large glass jar

Thin cloth and rubber band

Large strainer or Sprouting bag

Ingredients:

½ Cup barley, soft wheat berries or rye (preferably organic)
7 Cups filtered water

Instructions:

 

  1. Soak the grain for 10-12 hours (overnight)
  2. Strain, rinse and place in either a sprouting bag or a large strainer

sprouts

  1. 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).
  2. 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.)
  3. 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).
  4. Place the jar on a counter top, cover with a thin cloth (cheesecloth, muslin cloth, or paper towel). Leave for 3 days
  5. Stir the mixture 3 times a day. It is done after 3 days!
  6. 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!

Alternative To Soda, Water Kefir! (With Flavor)

Water Kefir

water kefir

This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being

Kefir has been around for centuries and is known as a miracle food; an excellent probiotic source. With rich probiotic content, it automatically has a positive effect on our bodies.

Benefits (not limited):

Known to help cure pain; back and neck pain

Digestive issues; removal of intestinal parasites and diverticulitis

Known to lower the blood pressure levels and reduce the risk of cardiac arrest.

The drink has been used by athletes to tone their bodies using the folic acid contained in the drink to improve their circulation and blood pressure.

*This recipe calls for water kefir grains; you can get them online or from someone local.

Equipment Needed:

1 quart glass Jar with lid

Cloth or paper towel

Rubber band

Ingredients:

¼ Cup water kefir grains

1/3  Cup sugar; rapadura, succanat, turbinado, or organic cane sugar (no honey or     syrup)

1 quart filtered water (make sure it’s non chlorinated, do not use tap water. If you use reverse osmosis, put a clean egg shell (free-range) in for minerals).

Instructions:

  1. Dissolve the sugar in water.
  2. Add the water kefir grains (do not add to hot water)
  3. Cover with a cloth or paper towel and rubber band to keep out insects
  4. Leave on the counter (preferably at 70-75 degrees) for 24-48 hours. The longer you leave it, the more sugar ferments out. Don’t leave longer than that as it can starve the grains.
  5. After 48 hours, strain the water kefir grains through into another glass jar. If you only have a metal strainer, line it with a cheese cloth or other thin cloth, you don’t want metal touching your grains.

Your final product will last about 3 days in the refrigerator. That is why it is best to make small batches at a time unless you have a large family.

To store your grains, keep them submerged in water kefir until needed.

Notes:

Your grains will multiply; you may eventually end up with so many you don’t know what to do. Give them away to friends or compost them in your garden.

Flavored Water Kefir:

You can make many variations once the water kefir has been fermented and strained. Here are a few ideas you can begin to play around with your own ideas eventually:

Cream Soda – When the water kefir is ready and strained, put a tight lid over the strained liquid and leave to do a second ferment for two days. Then add vanilla extract and put in fridge.

Dr. Pepper – When the water kefir is ready and strained, add a handful of raisins or prune juice. Then put a tight lid on the glass jar and leave to do a second ferment for two days. Strain and refrigerate.

Fruit Flavored Soda – When the water kefir is ready and strained, add a handful of fresh or dried fruit of your choice such as grape, blue berry, dried mango, apple, cherry or pomegranate. Then put a tight lid on the glass jar and leave to do a second ferment for two days. Strain and refrigerate.

Lemonade –Add fresh squeezed lemon juice before drinking.

You can experiment with your own! Once you’ve added the fruit or juice, cover the jars tightly with an air tight lid and leave on the counter an additional 1-3 days before drinking or refrigerating.