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kimchi, kombucha per day. ally increase to 1 quart ing properties. Gradu- to Rejuvelac’s cleans- becomes accustomed day until your body ounces (1 cup) per Rejuvelac lemonade. lemon with stevia for or add a squeeze of and steep for 2 hours, quart of Rejuvelac peach, lemon) per tea bag (raspberry, Rejuvelac. water for making only purified filtered wish to cultivate. Use kill the bacteria you found in tap water will • Begin drinking 8 • Add o
& more

yields 1½ quarts
REJUVELAC
This tonic was popularized by Ann Wigmore, the first American practical nutritionist to
recognize the importance of enzymes and lacto-fermented foods in the diet. Rejuvelac is
a nonalcoholic fermented grain beverage that costs just pennies to make and is one of the
most health-promoting drinks on the planet; hence the name Rejuvelac for its rejuvenating
properties. It tastes tart like yogurt or lemonade, and it is an abundant source of vitamins,
enzymes, and healthful microorganisms that are necessary for good digestion. The soft yields 7 quarts
wheat in the ingredients is preferred over hard wheat because of its sweeter and more
delicate flavor.
QUICK AND EASY
½ cup soft wheat berries
1½ cups filtered water RED LENTIL SOUP
Pureeing this soup is optional.
1. Soak the wheat berries for at least 12–15 hours in a 2-quart glass jar with the water. Cover the jar However, if pureed, the soup will have
with a cheesecloth or sprouting lid (a plastic lid that fits the typical mason jar with holes to allow the creamy, smooth texture many
for rinsing and draining without removing the lid). people love.
2. Drain the wheat berries and rinse. Leave on the counter for 2–3 days, rinsing and draining twice a 1 onion, minced
day, doing the last rinse with purified water. The grains will sprout. ¼ cup oil or water, for sautéing
3. Chop the sprouts in a blender with 2 cups purified water to break open the sprouts, or use an im- 1 pound (about 2 cups) red lentils
mersion blender for 10 seconds. Do not blend them into a paste. This releases their storehouse of 1½ tablespoons sea salt
vitamins, proteins, and enzymes into the water. 1½ pounds chicken or turkey bones
4. Return the sprouts to jar. Add enough filtered water to fill the jar three-quarters full. Cover with (optional)
mesh or a sprouting lid and allow to ferment at 68°–77° F (room temperature) for 48 hours, or until 1 zucchini, unpeeled and finely
the desired tartness is achieved. (Good Rejuvelac will smell fresh but taste sour. It may remind you shredded (optional)
of sparkling lemon water or sauerkraut.) Insert a wooden skewer into the jar and stir the Rejuvelac
2–3 times a day. Stirring is crucial to the flavor: it distributes and enlivens the enzymes and friendly 1. In an 8-quart pot, sauté the on-
bacteria. ions in the oil or water.
5. Pour the Rejuvelac into another glass jar and store in the refrigerator. Rejuvelac will last in the 2. Add the lentils, salt, and bones.
fridge for several weeks. (The bones can be wrapped in a
6. When the liquid is consumed, you can make a second harvest of Rejuvelac. Fill the jar of sprouted cooking bag for easy removal.)
grains with purified water again. Ferment for 2–3 days. The potency of the drink reduces with each 3. Add water to fill the pot three-
generation. quarters full. Cook for 1½ hours.
4. If desired, puree the soup with an
immersion blender. Add the zuc-
chini right before serving.

Quick and Easy Red Lentil Soup
194 HEALTHY EVER AFTER 203