If you have never heard of rejuvelac before then you are in the same place as me a few months ago. If you gave me the word not only would I not know how to spell it, but my best guess as to the definition of such a word would have been perhaps something used in a Spa? I came across rejuvelac a few times as I was learning about sprouting, micro greens and raw foods. I was happy to find out that this weird liquid is actually a healthy fermented drink used to aid in digestion (considered a probiotic). It is quite easy to make and it is also a key ingredient in many vegan cheese recipes.
I get satisfaction out of sprouting and growing my own food, so being able to make my own probiotic drink sounded like something I wanted to try. The taste of rejuvelac leaves something to be desired, but like a few healthy foods that I've tried, you develop a taste for it (take Kale for example). Rejuvelac now regularly takes up space in my refrigerator alongside the fresh juice and chilled water. I put it in my children's juice and I will drink a small glass almost every day. Definitely a really cool thing to learn to make. Rejuvealc today...perhaps wine or beer tomorrow!
I get satisfaction out of sprouting and growing my own food, so being able to make my own probiotic drink sounded like something I wanted to try. The taste of rejuvelac leaves something to be desired, but like a few healthy foods that I've tried, you develop a taste for it (take Kale for example). Rejuvelac now regularly takes up space in my refrigerator alongside the fresh juice and chilled water. I put it in my children's juice and I will drink a small glass almost every day. Definitely a really cool thing to learn to make. Rejuvealc today...perhaps wine or beer tomorrow!
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Rejuvelac (Made from Rye)
makes 3-4 cups
1 cup of Rye Grains (I buy mine from Sprout People HERE)
cold water
a glass jar large enough to hold 1-2 quarts of water (I use a carafe)
Sprouting the Rye: Rinse your rye grains and put them in a glass jar. Cover the grains with 4 cups of cold water and set the jar in a warm spot out of direct sunlight for about 8-12 hours or overnight. Drain off all the water (I place cheesecloth over the top of the jar to keep the grains in the jar and allow the water to drain out). Place the grains that have been completely drained back in the warm spot. Every 8-12 hours (or once in the morning and once at night) rinse and drain the grains. In 2-3 days of rinsing the grains should sprout little tails (roots) as seen above.
Making the Rejuvelac: Once your grains have tails fill your jar with 3-4 cups of water and set the jar aside in the same dark spot out of direct sunlight for 2 days. After two days the water should look cloudy and even bubbly. This is the finished rejuvelac, so the last step is to drain the rejuvelac from the rye grains into a container that you can keep in the refrigerator (rejuvelac is great cold). You can discard the rye grains by putting them in your compost or even scatter them outside in the yard for the birds and squirrels. (I've also been exploring some recipes for raw crackers with the leftover grains)
This same process can be done with other grains as well, but I agree with the Sprout People that Rye makes the best tasting rejuvelac.
1 cup of Rye Grains (I buy mine from Sprout People HERE)
cold water
a glass jar large enough to hold 1-2 quarts of water (I use a carafe)
Sprouting the Rye: Rinse your rye grains and put them in a glass jar. Cover the grains with 4 cups of cold water and set the jar in a warm spot out of direct sunlight for about 8-12 hours or overnight. Drain off all the water (I place cheesecloth over the top of the jar to keep the grains in the jar and allow the water to drain out). Place the grains that have been completely drained back in the warm spot. Every 8-12 hours (or once in the morning and once at night) rinse and drain the grains. In 2-3 days of rinsing the grains should sprout little tails (roots) as seen above.
Making the Rejuvelac: Once your grains have tails fill your jar with 3-4 cups of water and set the jar aside in the same dark spot out of direct sunlight for 2 days. After two days the water should look cloudy and even bubbly. This is the finished rejuvelac, so the last step is to drain the rejuvelac from the rye grains into a container that you can keep in the refrigerator (rejuvelac is great cold). You can discard the rye grains by putting them in your compost or even scatter them outside in the yard for the birds and squirrels. (I've also been exploring some recipes for raw crackers with the leftover grains)
This same process can be done with other grains as well, but I agree with the Sprout People that Rye makes the best tasting rejuvelac.
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Aged Chevre with Horseradish (Raw and Vegan)
Adapted from a recipe by Miyoko Schinner in VegNews Magazine (September/October 2012)
makes 1 roll, about 7 inches in length
2 cups of raw cashews, soaked in water 8 hours or overnight
1/4 cup of rejuvelac (recipe above)
1/2 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon fresh lemon juice
3 teaspoons prepared horseradish + extra for rolling (extra is optional)
Drain the water from the raw cashews that have been soaking in water. In a high speed blender or food processor combine the cashews, rejuvelac and salt. Process until the mixture is smooth. Transfer the mixture to a bowl, cover it and let it sit for 2 days, allowing the cheese to get thicker.
After two days add the nutritional yeast, lemon juice and prepared horseradish to the cheese and mix until combined. On a flat surface, lay out a sheet of wax paper. Place the cheese mixture into the center of the wax paper and form it into a roll (about 7 inches long) by applying light pressure and rolling the wax paper back and forth (this may take some practice). On another piece of wax paper spread out some prepared horseradish and transfer the rolled cheese on top of it. Gently roll the cheese allowing the horseradish to cover the roll on all sides. Roll the cheese up in the wax paper, tie the ends and set the cheese on a plate in a cool place for 2 to 4 days to let it firm up some more. After a few days you can transfer your cheese to the refrigerator where it can age for up to 8 weeks.
makes 1 roll, about 7 inches in length
2 cups of raw cashews, soaked in water 8 hours or overnight
1/4 cup of rejuvelac (recipe above)
1/2 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon fresh lemon juice
3 teaspoons prepared horseradish + extra for rolling (extra is optional)
Drain the water from the raw cashews that have been soaking in water. In a high speed blender or food processor combine the cashews, rejuvelac and salt. Process until the mixture is smooth. Transfer the mixture to a bowl, cover it and let it sit for 2 days, allowing the cheese to get thicker.
After two days add the nutritional yeast, lemon juice and prepared horseradish to the cheese and mix until combined. On a flat surface, lay out a sheet of wax paper. Place the cheese mixture into the center of the wax paper and form it into a roll (about 7 inches long) by applying light pressure and rolling the wax paper back and forth (this may take some practice). On another piece of wax paper spread out some prepared horseradish and transfer the rolled cheese on top of it. Gently roll the cheese allowing the horseradish to cover the roll on all sides. Roll the cheese up in the wax paper, tie the ends and set the cheese on a plate in a cool place for 2 to 4 days to let it firm up some more. After a few days you can transfer your cheese to the refrigerator where it can age for up to 8 weeks.
I sliced my horseradish chevre and served it with some roasted beets and sauteed beet greens.
Roasted Beets, Vegan Chèvre and Sautéed Beet Greens
Roasted Beets, Vegan Chèvre and Sautéed Beet Greens
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