Living Foods
Robyn and friends,
I am looking for information and ideas on using sprouted wheatberries after using them to make rejeuvelac. I do not see any recipe in Robyn’s book about using them. I do not eat breads so was really looking for a raw recipe or idea. I am dehydrating some now to see about adding to a fruit, nut, seed and grain combo that I like that is similar to granola. I would appreciate any other raw ideas.
Lynn
Just a few ideas:
*Add a handful to blend into your smoothies or
*Dehydrate them and eat as cereal or
*Dehydrate then mix with nuts and dried fruit to make “granola” bars…
Good luck!
I experimented with wheatberries when developing recipes for 12 Steps. In fact, I made a “cold cereal” recipe like four times before giving up. Too hard to chew, and too easy to mold the sprouted wheatberries. I decided to stick to things that are easier. I hate when a whole-foods newbie gives up in despair because of something like that, an advanced concept like sprouting wheat. I **personally** have given up on sprouted wheat because it molds so quickly, and mold is carcinogenic.
Also. Rejuvelac has been popular for a very long time (back to the 50′s and Ann Wigmore), but it makes me nervous. I read recently about some testing that one of the gurus did, and I want to say it was Gabriel Cousens, and I need to track it down . . .
But the testing resulted in some disturbing results regarding exceptionally high acidity and toxic byproducts of mold/fungus/bacteria in the Rejuvelac plus some junk from the wheat.
I’m not saying don’t make it and drink it. I’m saying I don’t because it’s a bit controversial and I’d rather get my probiotics through a simpler means.
Thanks Robyn… that is exactly what I have encountered and just wanted to make sure I wasn’t missing something. They seemed to be really tough to eat in every form I tried. I am definitely interested in any information you dig up on rejuvelac. My sources were a little limited and my time to research that has not been available recently.
Lynn
Are you sure your wheat berries are actually growing mold? The tails on certain sprouts have hairlike threads that spread out when without water for a time (like when being stored in the fridge). It looks very similar to a white mold, but if you rinse them, the hairs lay flat and not visible.
In the case of rejuvelac, I could see having a problem, because the wheat berries spend so much time in water. I haven’t yet had a problem sprouting wheat berries for 2 days and keeping them in the fridge for several. (I’m still a newbie though. I sprout them in very small batches and only here and there. Perhaps, I haven’t sprouted them when it’s very warm and humid out.)
I’ve sprinkled them on soup or salad, instead of crackers or croutons (I think the variety was labeled ‘soft’) and used them in smoothies.
Is sprouted wheat the “Nutritious Cold Cereal” that’s listed in your Breakfast Recipe Collection, but is the only recipe not included in the 12 Step Program?
Oh, hmm . . . yes, I think I removed that from the collection later (I hope, will have to check). I tried to work with that recipe but never could get it quite right.
So I was wondering what kind of wheat makes wheat grass. Anybody, anybody?
Jaroo,
I too have been using soft wheatberries for about 2 yrs now and, like yourself, have never actually had any problem with mold. They start to sprout within 24 hrs and are usually ready for use within 36 hrs. I was warned to rinse and drain them every 8-12 hrs also. I just still find them a little too chewey for putting in anything. Do you dehydrate yours after sprouting or just refrigerate them?
I can see how mold can form when making rejuvelac also as it has to ferment for 3days, however, if it is stirred frequently it doesn’t have that problem, from what I have been told by my doctor. I am interested in learning how real that information is. Also, being sure to ferment it in glass WITHOUT a lid is supposed to make a big difference.
I am just really not sure about the acidity though and would like to learn more about that. I have not seen anywhere in the archives where probiotics have been discussed or rejuvelac specifically. I might have missed it. I would like to hear Robyn’s take on them and have more information as to what part they actually play in a healthy lifestyle. If you have already done so, please let me know when and I will research the archives.
Thanks Jayroo and Robyn
My husband has finally got the wheat grass formula down. We use hard red winter berries for sprouting. We add a little Dead Sea Salt and kelp granules to the water while soaking. He does this at night and then lets them ‘sprout’ a full 24 hours since it is cold out now. (summer only 12 hours) My husband then spread them out onto Organic Choice soil mixed with a little peat moss and a wee bit of lime. (You can also use compost and skip the lime). He then waters it from the edges in with the same type of water. He then covers it and places a tray on top of it. The heavier the tray the more it will sprout. He then places it out in the garage on top of the dryer or on top of a table. After three days he takes the tray off and lightly sprays it with the same mixture. We have window panes in the garage so it gets some sort of light. He often takes it outside during the day when it is overcast to get some light. Be careful not to get too much direct sun (morning hours are best) because the wheat grass will taste bitter. It will only take a total of 6 days for my husbands to be massive and full.
We thought, too, that it was constantly molding until we met with the man who grows all the wheatgrass for all the local stores around here. The white hairy stuff is actually the roots.
You can lightly spray a mixture of 1 drop of food grade peroxide to a bottle of water if you see mold to keep it under control. This is not normal peroxide and you must only use ONE drop. It works.
OH, after doing it this way with the wheatgrass man….those tiny little roots don’t really show up anymore!
This is really great info, Tonya, thank you!!
–Robyn