Fermenting foods: it’s freaking me out!

Dear GreenSmoothieGirl: I really like the idea of adding the Rejuvelac as my green smoothie base, but I’m honestly totally freaked out to leave something perishable on my countertop in an unsealed container for several days. What are the chances that “bad bacteria” get in there and make me sick? I really appreciate any feedback you have. It sounds like a great opportunity to make green smoothies do even more for me, but I can’t get over the initial concept. –Grace

Answer: Grace, I think it might help if I explain the concept a bit more. Fermented foods are part of your diet already, if you eat yogurt or sauerkraut, or even beer. The manufacturer had to let it sit at room temperature for a time, to grow the cultures.

Also, before refrigeration, human beings had a stronger inner terrain and microbes rarely harmed them. Of course, now we have antibiotics that have seriously damaged most people’s balance of beneficial microorganisms colonizing the digestive tract. We also have refined foods weakening us, and few, if any, cultured foods strengthening us. We now seem to believe that killing a couple million of the billions of microscopic critters around us will somehow do the trick.

It’s a weird modern concept that everything we eat has to be sterilized—ancient peoples lived amongst billions of organisms very peacefully for thousands of years. So maybe our food is sterilized, fumigated, pasteurized, irradiated…..but there are billions of organisms everywhere ELSE (which makes the antibiotic wipes a pointless waste of money).

So, it feels unnatural to you but only because of our strange modern traditions, and the fact that we’ve gotten away from eating foods that nurture our gut’s need for healthy colonization. Just ONE course of antibiotics can change the gut’s internal terrain forever.

Every culture of the world eats cultured foods. Some chew up a food and spit it, with their saliva, into an earthen pot, and drink it a week later. (I won’t be teaching you those methods, don’t worry.) There are literally hundreds of types of cultured foods, in traditional / indigenous peoples, and in people who have not completely adopted processed diets.

The most complete and well known work on this concept is Sally Fallon’s Nourishing Traditions, which has some good info but advocates for lots of meat and dairy and a very rich diet. My 12 Steps to Whole Foods program deals with it in a condensed way in Ch. 8 and uses what I feel are a do-able, moderate amount of probiotic foods that do not require us to purchase $10/lb. animal parts. My work focuses on culturing vegetables, optionally some raw, antibiotic- and hormone-free milk, or coconut liquid. (I now culture my coconut liquid before using it in Hot Pink Breakfast Smoothie).

My blog on 9/15 talks about learning vicariously through others—the examples I gave were learning from others’ health disasters. But you can learn from my health victories, too. Does it help you to know that I have had a quart or a half gallon of raw kefir, or yogurt, or coconut kefir, or sprouts, or Rejuvelac, or sauerkraut, on my counter, pretty much every day of my life for the past 17 years? We have had zero instances of problems, illness, food poisoning.

It also helps if you understand the process of how food has historically been preserved. You can preserve foods a few ways. One, drying it to dramatically slow oxidation, which often involves lots of salt. Two, can it by killing all its lifeforce (enzymes and vitamins) so that there’s very little to oxidize, and then sealing it against air and bacteria. Third, utilizing lactobacillus and other beneficial organisms and lactic acid to break down the proteins and preserve the food (fermenting).

The way I make sauerkraut (see Ch. 8 of 12 Steps) is that the unrefined salt preserves it for a few days while the (slower) lactic acid begins to take over. I have two-year old raw sauerkraut (that I preserved with whey from my yogurt/kefir) that has been unsealed (but covered tightly with a lid) that we are still eating. It’s too soft, and it’s better, texture-wise, at six months old. But it’s preserved, and the healthy bacteria help my family stay healthy.

It might help to address the semantics. The word “fermented” has a negative connotation. (Although beer drinkers who wouldn’t be caught dead eating fermented vegetables drink PLENTY of fermentation.) When you think of fermented, do you think of ROTTEN? We aren’t eating any rotten foods at my house. We could mentally replace that word with a much nicer one: cultured!

So, don’t eat fermented foods. Eat cultured ones!

If “bad” bacteria gets into your cultured foods and makes them “go bad,” you will know. They will taste bad and/or mold. I have almost never had this happen. Once it happened with a bottle of sauerkraut. Never with kefir or Rejuvelac.

My Rejuvelac ferments in a day. At CHI, they told me 3-5 days, but mine tastes plenty tart 24 hours after I blend the sprouts and water, and put it on the counter to grow (aka ferment, aka culture).

Here’s my new video showing this easy, inexpensive habit that has the potential to see you through the winter without viruses or infections!

238 thoughts on “Fermenting foods: it’s freaking me out!

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  1. Hi Robyn
    Thanks so much for this video. One question, which may be silly, but I’ll ask it anyway. In the video, it looks like the finished rejuvelac seperates and the watery part is on top. Do you mix it back up when you drink it and use in smoothies or only use the watery part? This is all very new stuff, want to make sure I am doing it right. Hope your eye is getting better!!

  2. Hi Robyn! Thanks for the interesting video! I think I’ll try it! I am a preschool teacher, and anything to boost my immune system is welcome! Question: when you drink the Rejuvelac or pour it into your blender, do you shake up the jar to mix in the sediment? Or just pour off the water on the top? Thanks!

  3. This might be a dumb question but do you drink the stuff in the bottom after the rejuvalac has fermented or just the watery looking stuff or do you shake it up so that you get everything?

    1. Debbie and Cherish, it’s NOT a dumb question, and I failed to talk about or show that most people will strain the fiber out with a nut milk bag or cheesecloth. Sorry. I often don’t just out of being in a hurry, but then I’ll dump the sludge at the bottom out, when I get to the bottom of the jar. Less waste if you strain it, of course! If I’m putting it in the smoothie, the sludge goes IN. It’s good food; it’s just not fun to drink.

      1. Hi! I’m coming to this rather late in the day, it seems. But I have a frothy substance at the top of my revulelac after blending it in the vitamix, which I wondered about. I’ve pretty much skimmed it off the top when it failed to just disappear, but some crusty bits of it remain stuck to the upper part of the jars. Is it alright? I mean, it’s not rancid or anything, is it? Also, I noticed while searching for the answer to the question of what to do with the “sludge” that other rejuvelac recipes don’t blend the sprouts. I just wondered what is better and why? Blend or not blend? Thanks!

  4. The video really helped me see how easy it is….I just have one question. Once it is fermented, do you just drink the liquid? Or are you supposed to stir all of the stuff that settled in the bottom and eat/drink it or just discard it? The video showed you kind of “swirling” the finished product but the quinoa was left on the bottom. Please help me understand. Thanks!

  5. Awesome explanation. I’m printing this off & keeping it!!!
    Yes, I am too looking forward to your video being available. There is more videos out on You Tube.

    1. Camille, were you unable to see the video? Debbie said there was just a blank space for her. I think my webmaster knows why this happens, but I asked him and he hasn’t written me back yet. I think you have to refresh the browser, maybe? Close the site and come back in? I am able to see the video and so are others. You can always go to YouTube and see it there.

  6. Loved the video! And yes, the love to see more “how to” videos. I made rejuvalac about a week and a half ago out of quinoa when you first spoke about it. I have been using it in green smoothies without any taste difference. I am now wondering how long it keeps in the fridge. It still smells and tastes the same. Also, should you still add yogurt/kefir to smoothies as well for an extra boost or is it not really necessary? Thanks Robyn.

  7. Hi Robin!

    I’ve been drinking green smoothies almost daily for years now. I would like to add rejuvelac but have discovered I have celiacs. After the horrible pain I’ve been through for the last several months, I am afraid of grains. Do you know if quinoa has gluten?

  8. Thank you, Robyn. I, too have heard about the benefits Rejuvelac, but have been hesitant to try it. Your video makes it seem so simple, I’m inspired to get going on this immediately! I just heard Sally Fallon speak in NYC over the weekend, and I can’t imagine ingesting all of that dairy, even though there are some health benefits to fermented foods. This seems to be a best of both (vegan and cultured) worlds! Thanks for sharing!

  9. Loved the video!!! Sorry to be posting so much (feel free to erase them). Do you reuse the quinoa or wheat berries up to 3 times like other sources say to, or just use them once? I watched Ann’s video, it was very difficult to understand & of course the quality of video doesn’t compare with todays : ) THANKS!

  10. Hi Robyn,
    thanks! I am going to try it out with the quinoa. Do you know if you use wheat to ferment if the drink will contain gluten?
    I also have a question about the live granola recipe in your book. Is it supposed to come out like crackers? I may have done something wrong, not sure!
    By the way, I love your book. I look at it every night and pick some things to make for the week. Even though I have not followed the twelve steps I do make a green smoothie every day and I use a lot of the recipes. I practically sleep with the book! Thank you for all you do,
    warmly,
    Nancy

  11. Robyn, your videos help me. Please continue them. More importantly, I have benefited greatly by your green smoothie. I am 62 years old, married with 6 children (gave birth to all). All that to say, I had lead a pretty sedantary lifestyle in my 50’s and my eating habits were not good. In March I was introduced to your smoothie by a friend. She made it for me and then allowed me to borrow her Blendtec, to make it for my family. Everyone was sold on this smoothie so I ultimately made the investment to purchase the Blendtec and commited to drinking this smoothie at least 5 times a week. At that same time I began working out 3 – 4 times weekly, weight-bearing and cardio. In March I weighed 120 lbs (I’m 5’1″) and my cholesterol was 202. Today I weighed in at 114 lbs and my cholesterol was 174. My doctor has asked for the green smoothie diet. Thank you for helping me and my family and the thousands of others who benefit from your 12 Steps to Whole Foods diet.

  12. I don’t understand the use of Alkaline water. When we digest we need acid in our stomach. Alkaline water negates that process. From everything I researched in the use of Alkaline water it it said to drink it independently of food. Once you eat or add food to it it is no longer useful. So wash you veggies in it, but drink it alone.

    1. Gina, water passes straight through your stomach. Your stomach produces hydrochloric acid in response to the stimulus of food. Don’t drink ANY water with a meal, but definitely alkalize and hydrate with alkaline water well before or after a meal.

      1. And Gina: eating alkaline foods is very positive for your health, so adding alkalinity with water is a good thing, and stomach acids are needed for digestion but it’s not going to be a bad thing to eat a MORE alkaline meal just because we need certain acids for digestion.

  13. Does it matter how warm or cool your kitchen is? In the summer we keep ours at 75 but the spring and fall it varies and the winter we keep it at 68.
    Thanks, love all of your programs and videos. Ever want to come to Lincoln NE you have a place to stay. 🙂

    1. Arliss, I grew up in Bellevue, NE, through 9th grade, thanks for the offer. 🙂 YES, if your kitchen is warmer, ferment only 12-24 hours—you can see from the experience of a few on this blog entry that some people are finding theirs went crazy in their warm kitchens and they had to start over!

  14. I definitely want to try this. My husband loves green smoothies. I don’t drink them as often. But this sounds great. I have never sprouted before but have bought the plastic mesh lid a few months ago -nothing like procrastinating. ha

  15. I love the idea of Rejuvelac and can’t wait to try it! You mentioned wheat and quinoa, what else can we use to make this? Do you have the instruction in print anywhere that I may have missed?
    I sure hope tomake it through this coming cold and flu season unscathed with the help of our smoothies. Thanks for all your hard work!

  16. Hey Robin,

    Thanks for this… a great “hands-on” video and just what I’ve been needing to get re-inspired on the Green Smoothie front! I’m going to go to the co-op today and buy my wheat berries & Quinoa 🙂

    One thing I noticed you did (but didn’t mention), was that you filled each of your 1/2 gallon jars (1/2 or 3/4 full?) with water, before adding the blended Quinoa sprouts. Can you please clarify that this is correct? … and is it 1/2 or 3/4 water?

    Thank u!

  17. I was surprised to see you blend the quinao before fermenting it. Do you blend the wheat too? I’m wondering if you feel there is some added benefit because you don’t need to blend it in order to make rejuvalac. At least that is not how Ann Wigmore taught to do it.

  18. I have made rejuvelac from quinoa but I didn’t blend it, I just soaked the sprouts and kept the water from the soaking. Is it necessary to blend? When I keep the water from the soaking I then add more water and ferment again. I do this up to three times. What do you think, Robyn?

    1. Karen, that’s how I learned it many years ago reading Ann Wigmore’s book and others’. I think blending the sprouts into the water just gives you more nutrition, and you don’t have to throw away all the sprouted grains. But sure, you could do that.

  19. Hello
    Just a note to let you know that here I am 66 years and just now trying some good habits.
    Thank you for the videos, they are very helpful to me. I am going to try rejuvelac and I
    would not normally have done so without the video.

  20. Totally going to try this. My digestive system has been terrible my whole life and this seems totally doable. Would you use kefir and rejuvelac in your smoothie? Is it good to have both in your diet? I mean I’m sure it is so maybe that’s a dumb question.

    1. Pam, I have a recipe in Ch. 8 of 12 Steps to Whole Foods. How much probiotic always depends on how long it’s fermented, ingredients used, temperature, length of fermentation, etc.

  21. I’ve started it and am excited about such a wonderful and easy way to get more enzymes in me and my family daily! Thanks for the vid.

  22. I’m going to give it a try. My husband and I have been doing a quart of GS every day and now our 6 month old enjoys them with us (she makes the GS mustache look so cute). I’m excited to see what this stuff does. Thanks for the video… I probably wouldn’t be doing it if you didn’t show it.

  23. Sweet. Makes much more sense now after watching your video. We’ve been trying this and I plan to make it a long-term habit. Thanks!

  24. I am very interested in your comment on 2 year old sauerkraut. I still have cultured vegetables that I made a year ago. I hate to throw them out because my cabbage crop was pretty much a failure this year. Will it still have beneficial value if I eat it in the next few months? And it is safe? (It has been refrigerated the whole time).
    I will be so happy to have you say yes!

  25. Can’t wait to try the Rejuvelac. Love your video, please make more!! My husband and I have been green smoothieing for months now and love them!!!! Thanks for helping us become healthier

  26. I have wanted to try this for a while, but wasn’t quite sure where to start. Thanks for the demo. I’m going to start my Rejuvalac today!

  27. You make rejuvelac different than I’ve read elsewhere including Ann Wigmores book. I’ve always added 3 times the amount of water to my jar of sprouted grain and let sit one to three days. Strain the rejuvelac and use the sprouts in things like raw crackers. Curious about your method of doing it. Also, how much water did you have in the gallon jars before you added the rejuvelac? Looking forward to trying this method. Thanks, Carol

  28. I love your blog! I will be attending your class in St. George in December and I can’t wait. This is probably a stupid question but is Rejuvelac a grain version of Kefr?

  29. Thanks, Robyn! I am so excited to try this!! I have had ulcerative colitis for the past 7 years and take all sorts of prescription drugs for it, in addition to probiotics, etc. I am always looking for ways to get my gut healthy & add something great to my diet that is not in the form of another pill 🙂 Thank you so much for the information & the video of it.

  30. Thanks so much for this wonderful video. It was so helpful. Please make more. See ya–I’m off now to go make me some fine rejuvalak that I can guzzle later. 🙂

  31. Robyn,

    Great video. Thanks. Just a quick question regarding fermented food. We just started making homemade Kefir (organic milk) with great results. How much do you recommend drinking per day? We are also using this as a base for our green smoothies. Also, when first consuming fermented foods is a “cleansing” period to be expected? Thanks!

    1. Randy, get at least a few Tablespoons of kefir, or lots more if you like it! When first consuming ANYTHING highly nutritious and/or highly cleansing, a detox reaction can occur! Especially green smoothies, or coconut oil.

  32. I will definitely be trying this. I have been doing green smoothies for about a year, as well as trying some of your other ideas, and this sounds like something worth trying. Thanks for all your help in helping me turn my health around.

  33. Robyn, is this ok for gluten free people? I’ve read the Ann Wigmore book and I believe that she says it is. Can you verify that?

  34. Too easy! I just went to the kitchen to get the quinoa soaking. Thanks, Robyn, for doing the footwork and making healthy living simple. My husband *loves* kombucha fermented drinks, but I had never thought that I might replicate them at home – I’m excited to add Rejuvelac to our green smoothies!

  35. I was really excited to try this from your post from CHI. I followed all the steps and I am not sure what I did wrong but after 3 days I took the mesh cover off the bowl I had the quinoa in and it had fuzzy mold all around the ring of the bowl. I wasn’t sure if it was supposed to do that but I couldn’t even get my self to try it. I don’t know if I should only leave it out for 1 or 2 days like you said in this post or if you have any other suggestions for not having it mold?

    1. Emily, okay, don’t give up. Where you live it was too warm, probably, to do 3 days. Do ONE day and if it’s tart, cover it and put it in the fridge! Let me know how that goes for you.

  36. Thank you for this post. My friend and I were just talking about pro biotic foods and healing the gut. I will definitely try this. Thanks.

  37. I appreciated the Rejuvelac demo. I tried and have implemented many of Sally Fallon’s concepts before finding your website, but have trouble with kefir (milk & water both). I will be trying Rejuvelac soon.

    Question about storage of your sauerkraut. I have always made smaller batches and stored them in the refrigerator after fermentation is complete. This year I grew many cabbages and would like to store several 2-quart jars, but don’t have enough refrigerator space. If I pack the sauerkraut to the top tightly and use the plastic screw-on lids for the 2-quart jars, can it can be stored in a basement (I live in Utah) food storage room that is fairly dark and cool in Spring/Summer or cold in Fall/Winter)? Or would a colder temperature be required for storage?

    Thanks for all you do! I appreciate that you’ve taken the best of so many of the programs/methods I have been trying over the past 10-15 years (pH Miracle, GAPS/SCD, Nourishing Traditions, Victoria Butenko & Ann Wigmore, etc.) and created an approach that works better for me. I especially appreciate that it helps me implement the Word of Wisdom. Thanks again. –Michelle Swim

    1. MIchelle, fellow WofW fan! I store my sauerkraut in my concrete basement “cold storage” and it does great there! Then I put it in the fridge after I open a jar.

  38. Thanks for posting the video! I am interested in making Rejuvelac using quinoa, now I know how to do it. I’m wondering if one could make saurkraught and other fermented recipes using Rejuvelac instead of whey from yogurt or kefir. Anyone ever try this?

  39. Can you use any variety of wheat? Your video only mentioned soft white wheat, but I have LOADS of stored hard red winter wheat and hard white wheat. Thanks for the tip. I’ll be sure to try this!

  40. I was so excited to try making rejuvelac after watching your CHI videos, as I’ve been wanting to try making Kefir but haven’t found the grains. I need tips for those of us living in very HOT & HUMID climates. So last wk I experimented making rejuvelac using rye berries, followed all directions, only let it ferment about a day & half though b/c it was starting to smell. I did go ahead & drink some of the first batch, taste wasn’t great & had a terrible stomach ache & other tummy issues all that afternoon/evening. Next day I was brave & tried drinking some from the 2nd pour off b/c that didn’t smell as bad and did have the “slight lemony” smell…still wasn’t thrilled, but my stomach didn’t hurt as bad as day before. Decided to dump all and now I’m scared to try again.

    1. jen, maybe if it’s really hot where you are, ferment it in the fridge. Let me know what happens! Or just “ferment” it for 12 hours, then refrigerate!

    1. Polly, I don’t know as I’m experimenting, too, but it’s lasted several days for me but gets a bit stronger and more tart over time of course.

  41. Thank you Robin! You have just made something that I thought would be hard into something I now know I can do. And putting it into my green smoothies is a great idea.

  42. I tried making the Rejuvelac with soft white wheat berries. I couldn’t even stomach the smell let alone drink it. I tasted it even though the smell was totally wretched. It was not something I could stomach. Did I do something wrong? Is it supposed to smell like dirty rotten socks from my boys athletic bag? Also I have another question… How much cultured stuff should we have a day? I’m drinking homemade water kefir and kombucha and eating sourkrout and sometimes kimchi. My breakfast is a green smoothie and my lunch is a big green salad. For dinner i will eat something cooked that is vegetarian. BUT… I’m not going to the bathroom like I eat a lot of fiber and drink a lot of water. Unless I take a probiotic pill and a magnesium supplement. Do you have any suggestions?

    1. Jennifer, see my blog posts on elimination, constipation, etc. Smelling like dirty rotten socks….um, no, mine doesn’t smell anything like that. In a rare case, a fermented food can go bad when bacteria gets a hold before lactic-acid fermentation does. Throw it away. But don’t give up, because I wonder if something else was going on—too hot in the kitchen, some fungus/yeasts in the air, something like that?

  43. I love all your videos. It helps me feel like I can do what you are doing. I totally took my blendtec on our 6 month adventure to D.C. (staying in a hotel) and have enjoyed making my green smoothies to help counter the social hour dinners served most nights and inevitable eating out (way too many yummy restaurants available). We do what we can right?

  44. My husband worries that one of the by products of fermentation is alchol is this true? We refrain from alcohol and we would really appreciate knowing that when we eat or drink these cultured foods they are good for us and won’t make us drunk. 🙂

    1. It will definitely not make you “drunk,” could have up to 0.0025 alcohol, whereas beer has .04 to .06 alcohol, if that gives you any idea how little there is.

  45. I have been doing something similar to Rejuvelac since I was diagnosed with cancer in 2009. I make kombucha using various kinds of teas. Kombucha is a fermented tea product that is able to help remove some of the chemicals from chemo from the body! It is not as inexpensive as rejuvelac, but since it’s made with tea (green tea is my favorite), it does give all the benefits of tea, as well. It tastes a little like vinegar, but I like to add fresh juices to up the nutrition. (My husband, who HATES vinegar, says he’s addicted to kombucha!)
    Thanks for all you do to keep us healthy, Robyn!!

    1. Stephanie, I added directions on making kombucha to the updated version of 12 Steps—it’s good but I’m not convinced that all the sugar added is “consumed” by the microorganisms doing their work. So I prefer other things, but I drink kombucha sometimes too—it’s like a treat.

  46. Robyn, I made some of the drink and added it to my smoothies and you are so right…I could NOT tell a difference in the taste!! Thanks for demonstrating how to make it. It gave me the courage to try it myself since it looked so simple.

  47. Thanks, Robyn! I will try it. My raw goat milk source for my kefir dried up, literally, and I’ve been worrying over what to do about it. I know I’ve got some quinoa that nobody liked — I’ll have to try that first.

    Do you have to rinse the quinoa really well first, to remove the bitterness?

    1. Moyne, no, just soak the quinoa and drain the water, then you’ll be rinsing it twice a day…..no danger of the quinoa being bitter.

    1. Sita, this being a new habit for me, my data is limited thus far. Wheat, of course, has gluten. However, the sprouting and fermenting is breaking down the proteins so that even gluten-intolerant people may find it very tolerable. I do not have a noticeable gluten sensitivity; however, I have found the wheat Rejuvelac, thus far, slightly mucous forming, and the quinoa Rejuvelac is not mucous-forming at all! It’s more expensive but perhaps a better idea if you have any concern about gluten.

  48. Thank you for the great video and ideas!
    Quick question:
    When you finished blending the quinoa, it looked like you further diluted it with water by pouring the mixture into jars that already had water in them.
    Did I see that right? Do you need to dilute it or can you use it full strength?
    Thanks in advance!

  49. Robyn,
    Do you still drink kefir everyday too or is having the rejuvelac in the smoothie now enough probiotics for the day? Is it even possible to get too much fermented/cultured foods in your diet? I have been doing the rejuvelac for the past week or so and my kids don’t notice the difference either and it is so easy and fun to know that I’m making it even healthier than it was already. I’m just wondering if it’s best to keep up both habits (kefir and rejuvelac) or alternate or what. Thanks for all you do.

    1. Sue, I’m doing both! Donna Gates convinced me to do MORE cultured foods than I was doing. She claims that the probiotic microorganisms will consume some of the sugars you eat, if you eat a bit of refined/simple sugars. Not a license to go crazy with sugar—and I’m not eating ANY of it in the next year, as I believe you know—but a fun thought!

  50. I am definitely going to start putting this into my smoothies every day. I’ve actually been making rejuvelac and making cashew cheese with it – yum. However, haven’t been blending the sprouting grain prior to putting them in the water. Maybe that’ll make a bigger difference in the fermentation process for me.

    Can you do the same thing and substitute coconut water instead?

    1. Michelle, for coconut water, ferment it with water kefir grains instead. You can get them at thekefirlady.com (you have to send her cash, though, which I know is odd, but the kefir grains and instructions are great).

  51. Sweet Robyn! I needed a cheaper way to get some good probiotics. For my son (7 yrs old) who is recovering from Autism, eating this way is the difference between calm, happy, grounded, healthy, able to learn, and pretty much the opposite extreme. Thanks for everything! I love this video!

  52. Have tried several times over the years using wheat berries. I am gonna try with Quinoa. I had also never spouted or blended. You make everything easier! And in the green smoothie would mask the slightly less than favorable smell. The kids and I would make lomonade that actually tasted good but after drinking we would hold each other down and breathe on each other for a good laugh:) It is certainly not grosser than the cost of buying a good probiotic! Do you know if wheat can be used if gluten sensitive or does the sprouting change? Thanks for the encouragment gonna try again the benifits really are worth it!

    1. Well, that is the controversy I read about years ago, if I can remember that far back. Tell me where you read about it and let me talk to Dr. Clement (who runs Hippocrates, whom I am speaking with in Ft. Lauderdale and Orlando this winter), and report back, do some testing on my own if necessary. I love how I feel drinking sprouted quinoa Rejuvelac.

  53. After the rejuvelac has fermented does it contain any alcohol? I was anxious to try making kefer with fruit juice until I read that the result does contain some alcohol. The video is very helpful. Thanks

  54. I would love to hear some tips to encourage younger children to eat fermented veggies. I love cultured food, but my children think that the cultured veggies smell really bad and won’t eat them. At least they love their kefir. 🙂 Thanks!!!!!!!

    1. Elysha, put them in salads or mix them into mixed vegetables with a yummy dressing! Even a little in a smoothie, no one will be the wiser!

  55. I just attended a seminar at my local health food store regarding fermented foods. I also bought Kambucha at over $30.00 for a small bottle. Wish I would have seen this video first!! Love all the tips and hints on how to incorporate healthier items into our diet. Thanks!!

  56. Hi Robyn, I am on the 4th or 5th day of fermenting my first Rejuvelac as talked about in you intro to Creative Health Institute.
    I Gotta tell ya, your video and explanation makes it so much simpler to understand. Therefore I intend to adopt your method and continue this as part of a healthier ME !
    Thanks for all you do.
    Mike

  57. I love the video Robyn! I’ve been putting off fermenting for years, and I think I’m ready to take the plunge. You do a great job, and I think you should definately do more videos. Kimchi next?

    Thanks for all you do!

  58. Robyn, Your Green Smoothie book was the first book I received for a birthday present on raw foods. I’d never heard of you or raw foods before that…about 2 years ago. Since then I have enjoyed your 12 steps program and website. Until tonight, I thought making rejuvelac would be time consuming and icky! But, your video just turned around my thinkiing. Thank you! I wish I’d known you when I lived in Utah and I could have come to some of your demos, etc. Oh well, I’m just thankful for the videos you do. Please keep up the great work!

  59. love the video robyn. I have made rejuvelac before but just dabbled a time or two. The way I made it was similar but after soaking the grain to just a bare smidge of a tail on the grain, I was instructed to then fill a container with filtered water and soak the grain another day or two then it is ready to use. I notice that you blend your sprouted grain, then add it to equal one gallon, then you soak for a day. How long can you keep this in the frig before it goes bad, and do you stir the liquid before drinking or using in smoothies?

  60. Is it any kind of wheat? Red or white? I have tons in my food storage that I need to rotate that I can definitely use in my green smoothies. Super easy to do, thanks so much for sharing! Can’t wait to see you in San Antonio!

  61. Thank you…I am inspired!!! Will let you know how it goes! Would love more videos!! Xxx
    My four year old niece just watched it with me and was amazed!! Xxxx

  62. Hi Robyn…..do you know of any other gluten-free grains/seeds besides quinoa that work for this? I avoid quinoa as I’ve had reactions to the saponins. And do you know if there would actually be gluten in the end result even if using wheat? Thanks so much for all your great info and work! ~Marci

    1. I think that for all but the most gluten-intolerant among us (i.e., celiacs), the predigested wheat proteins (strain out the solids!) would not cause any problems. I have not tried any other grains but I can’t imagine that others would work great, too!

  63. Robyn thank you so much for this AWESOME video. It is the best one I have seen about making Rejuvelac and I have wanted one for referral purposes. I am not sure how to refer to a specific video on your blog. Can you provide the correct URL so I can share it with people. It was great having you at CHI and we hope to see you again soon. Love, Patty

  64. Hey! I have been adding rejuvelac to my smoothie for a couple of years! It’s so great to hear this is spreading. I learned about rejuvelac at Optimum Health Institute. It contributes no flavor to the smoothie, and you won’t know it’s there. Alternatively, I use coconut water for the base of my green smoothie. I also have used milk thistle tea as a base. I brew it the night before, put it in the fridge and take it out in the morning to add to my smoothie.

  65. Robin, I’ve been using home made kefir for my smootie base for about a year now. Does that give me the probiotic equal of rejuvelac?

  66. I am so excited to try this. I can’t thank you enough for all the time and effort you have put into your green smoothie program. You have literally saved my life. I have gone from oxygen 24/7 and blood pressure medication to no oxygen and no medicine. I am still on breathing medication but hopefully with some exercise and continuing with the program i will soon be free of that too. This rejuvelac to build my immune system is EXACTLY what i have been looking for. I am starting TODAY. God Bless you Robyn!

  67. do you shake the fermented water before you drink it. in your video, you don’t say but what you are holding in your hand has settled. do you just drink to liquid off the top or shake it.? thanks, bonnie

  68. thank you for this blog. this is my first time here. i am very excited. can you recommend any lectures or classes in the st. louis, mo. area? thanks, bonnie
    ps or in dallas, tx. my daughter and grandson there are gluten intolerant also.

    1. Bonnie, look at EVENTS on GreenSmoothieGirl.com—I am speaking in Dallas next month! As for St. Louis, nothing yet, just need an event-planning type to help us with it! XOXO

  69. Hi Robyn,

    First of all thank you for all that you do, you are an inspiration!

    I had two questions regarding the rejuvilac. First, the jar that you show in the video of the finished product that you said you drink as water, looks like there is sediment on the bottom ( from the wheat or quinoa) do you shake it up before you drink it/use it in smoothie, or is the point to drink the liquid only. Second, I have seen/read other methods regarding making this drink and yours seems unique, primarily because you blend the grain before you let it ferment. I am wondering how you came up with your process, is it based on Wigmore’s model or do you incorporate your own ideas as well.
    Thank you so much for your time and keep up the good work,

    Ira Berman
    Boca Raton

  70. Thanks for this great information! I have large stocks of wheat as well, so am excited to try this. Thank you so much for taking the time to make such a difference in people”s lives, keep bringing it on! We are eager to learn more! I will be at your San Antonio class and looking forward to seeing you there.

  71. I am definately going to try this. I love that it is so affordable! Do you think if I switched to doing this that I could stop buying probiotic supplements?

  72. Robin,
    Thank you for this vid and yes please do more. I already sprout and “culture” (love that new word I’ll be using it with the scaredy cats); Kefir, tea, ginger, lemon, sassafras and just started beet kvaas. The Rejuvelac from Nourishing Traditions had caught my eye the other day but I am wheat/gluten intolerant so it was great to know I could do this with qinoa!!! Or seamingly anything else that sprouts, go figure.
    I had been using whey from my kefir for my smoothie base. I think I’ll try this 1/2 & 1/2. Keep it up Please. You help to keep me going. See you in San Antonio, TX soon.
    Many thanks,
    Nadine

  73. Just saw the video. Very helpful. I will be trying this. I need to have do better on eating healthy.
    Thank you for your information. Jenny

  74. Would the Rejuvelac get sweeter tasting if you kept it on the counter top 3-5 days or would it be even tarter than the way it tastes they way you do it after one day?

  75. My husband says “we will not be sprouting stuff on our counter”, but we’ll see!!! I do want to try it. Also, can you please post the recipe link to your Hot Pink Smoothie? I found the recipe yesterday, but now I can’t find it!

  76. In the REJUVELAC video you mentioned your food storage system. HOW DO RAW VEGANS STORE FRESH FRUITS AND VEGETABLES WITHOUT COOKING (canning. preserving) THEM?

  77. Hi Robyn, Do you ever guest post on other peoples’ blogs? I just featured your book and 12 Step program on my blog. I know you are busy but If you have time, I would love to have you guest post on my blog. Thank you for being such an inspiration to so many people!

    Melissa
    livebeautifully.info

  78. Do you shake the rejuvelac up before you drink it? I noticed in your video that yours had settled. or do you just drink the water off the top?

  79. I’m totally going to start doing that! Thanks so much for posting these videos! They are so helpful and informative, please post more!!

  80. THANK YOU Robyn for this demo! I was so intimidated to try this until I saw you demonstrate how easy it is. I am definitely going to do this, and add it to my green smoothies. I also love that you are showing us a way to add grains to a raw diet; before this, I didn’t know how to eat grains without cooking them.

  81. @GraceLena:

    Raw food vegans dehydrate and freeze foods. They don’t use any preservation methods that heat food beyond 110 degrees F., which deactivates enzymes and denatures too many vitamins.

  82. For anyone who is squeemish about letting Rejuvelac sit open to whatever is in the air for culturing, you can use a Kombucha SCOBY or even kefir grains. My sister uses her SCOBY for Kombucha making for Rejuvelac. Works even better than letting wild organisms culture it. A well developed SCOBY has a couple hundred different beneficial organisms, along with proteins and enzymes.

  83. $30 bucks for a bottle of Kombucha? Does it have diamonds etched on it or something? 🙂 Every health food store in Denver sells 16 oz bottles for about from $2.50-$2.99.

  84. For those who want alternatives to quinoa and wheat: buckwheat and rye work very, very well for Rejuvelac. My sister thinks rye makes a sweeter tasting Rejuvelac. Make sure the buckwheat you buy is NOT toasted (otherwise it won’t sprout). Toasted buckwheat is usually labeled as Kasha and raw buckwheat is usually known as buckwheat groats.

  85. I’ve heard of this before and you’re right; it sounded awful. However, just watching you demonstrate how simple it is and the health benefits, I have some on my counter now “culturing”. Can’t wait to have it in my smoothie tomorrow. Thank you for demystifying this probiotic.

  86. I did this, but when it was finished fermenting it had a thick 1/4 inch yellow layer on the top. i skimmed it off and put the liquid in the fridge. Can I drink it or did I do something wrong? Is it safe? I did just what you did on your video so I don’t know how it could be wrong. Just don’t want to go forward until I know what this stuff on top is.
    Thanks!!

  87. I just started soaking some quinoa to try to making my first batch. I’m so excited! I’m gluten intolerant, so won’t do the wheat berries, but the quinoa is perfect. Thank you Robyn!

  88. Hi Robyn, what are you thoughts on the new book out by Timothy Ferriss, 4-hour body. Do you think this is a healthy way to lose weight or not. Also, do you mix up the rejuvelac or just drink the water on top of it? Thanks Mike

    1. Mike, I read 4-Hour Workweek and I’m generally pretty fascinated by Tim Ferriss, a really unique guy. Haven’t read 4-hour body but I’ve heard a little about it, would have to study it more. What specifically does he say that you’re wondering about? Rejuvelac: you can strain out the solids with a nutmilk bag if you want–then drink all of it. Look at my video–I blend up water and the sprouted wheat berries.

  89. made my first 2 batches one with spelt berries one with quinoa everything was going very well, tested the taste along the way kinda lemony perfect, but when I went to bottle it for the fridge the next day it tastes like feta cheese,. does that means it is off. I have googled around the internet and can’t find out if that is good or bad. I am afraid to drink it but don’t want to through it out. I guess we learn as we go.

    1. Still good, just stronger—unless it tastes like it’s gone bad. I’ve not had anything go bad yet in a few weeks of making it.

  90. After it ferments on the counter a day or two i put some in a sealed mason jar in the back of the fridge…..after a while it begins to carbonate…..I like it both ways. I have also made some with the “jelly” palm fruits that fell too the ground in my neighbors yard, they just let them spoil on the ground so i sent my kids over to pick the good fruit, we ate some and i put some in a jar in water in the fridge, it fermented well and tastes good.

    1. April, does it smell bad, or fermented? It should be a little tart, lemony. Not rotten. I’ve never had any fermented food go “bad,” so I kind of doubt that’s it–you probably just aren’t used to it. The stuff on top is the solids from the sprouts you blended in. Best idea if you’re going to drink it straight is to strain that out. Nut milk bag will be easiest and most effective, or a very fine-mesh strainer. If I use it in green smoothie, I use all of it including the solids, though!

  91. Robyn, Does drinking this help prevent just intestinal illnesses or coughs and colds as well? Do you think it is better than kefir? Thanks.

    1. Gentry, it’s just different than kefir. Getting a few different fermented foods, for the most strains of beneficial bacteria possible, is a GREAT idea to be strong against viruses and bacterial infections, yes.

  92. I see on your video for making rejuvelac that you are drinking the water or lighter fluid off the top of the culture sediment in the bottom of each jar. Do you ever shake up that sediment with the floating liquid and use it all, and then when you can see you are about to use up your rejuvelac in the next couple of days you restart the process of soaking the seeds etc.etc.?

    Thank you SO MUCH for all your study, sharing and helping America particularly, to heal.
    I love watching your videos!
    Keep it up!

  93. Thank you! I have recently stopped drinking dairy milks and find I am missing my daily goat milk kefir. This looks like a very good substitute for the enzymes and probiotics. I eat quinoa, amaranth and buckwheat groats almost daily, this will be a nice addition.

  94. I’m so excited about this! I was very intimidated about sprouting until I watched this. I just put some Quinoa to soak. Thank you for the awesome video! Can’t wait to see you in Mesa Nov. 5th!

  95. I loved your info on rejuvalac and I make and eat fermented foods but a question came up about using rejuvalac if you cannot/choose not to eat grains? Please comment.

  96. My understanding on wheat berries is that you can use any of them (spring, summer, soft, hard, white, red etc). It all depends on your taste as each kind comes out tasting different.

  97. Hi Robyn I enjoyed your video Im always looking for new ways and ideas to increase health and performance. I’m a chiropractor , professor of physiology and microbiology and do ironman comps and 100 mile runs and crazy stuff like that. I do a lot of of the wall nutrition so this fits right in I’ll give it a try. Kris

  98. Hi Robin!

    This is a fantastic video. Thank you for making it. I would love a video about making sauerkraut. Every one I’ve seen out there uses whey or tons of salt. I’d like to make sauerkraut, since I love it so much. I’ve tried a few ties with dismal results.

  99. I love sprouting…….there is something growing on my counter always…….my family has just come to know that and they understand all about live enzymes and would tell anyone that I put sprouts on everything…………..and of course that is not all together true but we do eat a lot of them. I am super excited about this particular video because I really want more cultured foods in our diet so I am excited to make Rejuvalac! Thanks Robyn!

  100. you said on your video that you used soft wheat, but does the type of wheat matter? Does hard wheat work as well as soft? Thanks so much for this video. I am excited to try it.

  101. Thank you so much for sharing rejuvelac techniques with us. My sister and I have been making our own fermented “cultured” vegetables and coconut kefir. We love how good they are for us. We use Donna Gates starter from bodyecology.com website. We will also be trying the rejuvelac. Thanks again Robyn, for bringing us affordable goodness!

  102. Hi Robyn,
    I enjoyed watching your rejuvelac video. When I was at the HHI in 1995 in West Palm Beach, FL, they did not do that anymore, but I have since given Ann Wigmore’s online demo a try by using 1 cup wheat- or rye berries and letting the whole grain berries soak in 2-3 cups of water (I usually use destilled from my own countertop destiller, or the RO ionized H2O from the healthfood store) for 2 days (48hrs.) and then I pour off the fermented water and drink it strained and add 2-3 cups of water again and let that sit only 1day (24 hrs) and repeat up to 5 more times and then one could compost the grains and start over with a new dried grain berries (or 1 day before the 6.th drink to not be a day without it).

    I personally prefer the taste of rye rejuvelac. Now if I did it like I said should I use the last batch’s grain in my green smoothie or because the good stufff has already been coming out of it for 5 days that it would not be of much benefit on the 6.th day to also put the berries into the blender?

    Now Dr. Max Gerson said in his famous literature that he found out that the continuous action of the blender destroys the living enzymes and in Dr. Norman Walker’s books I noticed that he pulsed only with the blender (maybe to not get the electtrical power buildup and that way not destroy the living enzymes) so that is what I have done to be on the cautious side.

    What do you know about creating electricity through continuous round motion as in a blender?

    Thanks very much for sharing your wealth of knowledge with us!

    God bless you for it!

    monika

    1. Monika, great info, thanks! I’m waiting to post about Rejuvelac again until I get an answer from Dr. Brian Clement who runs Hippocrates about my questions. But that’s a good tip–just pulse. Also a good tip to use the fermented, sprouted grains as a “starter” for up to a week, to make it even easier and simpler. I run mine for only a few seconds. I will include this in the “Take Two” blog I am preparing on this subject, thank you!

  103. I wanted to chime in the on the “alcohol” concerns someone mentioned. Maybe this was already addressed, but we have to remember that our guts produce alcohol. And the more out of balance our gut bacteria is, the MORE alcohol we produce. When we replace the healthy gut flora, we actually produce less alcohol. SO, using natural probiotic foods like kefir and rejuvelac is likely to result in you having LESS alcohol in your body, even though they contain a tiny amount. You can actually have such a serious candida overgrowth that you are literally drunk from the alcohol it produces. Balancing your gut flora lowers the alcohol in your system overall.

    Thanks for the info, Robyn. I’m soaking my quinoa tonight!

  104. I made my rejuvelac and left it on the counter for 1 day to ferment. When I went to taste it to see if it was ready, there was white fuzzy mold growing on the top and around the top of the jar. Ack! What do I do? Do I drink this or throw it away and start again? I’m in a humid climate and wondering if I need to do something different? Thanks for your help!

    1. Janet, I would have to research what to do in a humid place….I’ve not have that happen, but I live in a semi-arid desert. Don’t drink it if it’s moldy.

  105. There was white fuzzy mold growing on the top of mine too! But I live in Utah. I’m scared to taste it, but I scraped off the mold and put it in the fridge. Do you think I should scrap it and start over? Ugh. Are you supposed to stir it everyday or a couple of times a day?

    1. I never stir it. I don’t think it’s mold on top—it’s some of the solids from the fermenting grains! I have some of that on the top, and lots more on the bottom, of the jar, until I strain it. (IF I strain it.) If it is truly mold, you won’t want to drink it.

  106. Robin, I’ve never done this, but, due to your blog and 12 step program my husband and I are Green Smoothie Junkies. This process will for sure, bump us up to the next level of health and wellness! I trust you and know that you always do your research before “putting it out there” to us….that’s why I’ll give it a try. Let you know how it goes when I see you in Dallas in a few weeks! Please keep us motivated and inspired with your videos. You are really good at it……it really makes me pause and think, rather, than skim read all the material that most of us are bomb-barded with on a daily basis!

    1. Corry, that’s why I make them even though I’m a bit of an introvert, really—I’m told that most people learn visually! So I keep doing the public lectures, and the videos, in the hopes that more and more people become junkies like you! 😉 Excited to meet, you, make sure you say hi personally in 13 days, okay? take care,
      Robyn

  107. Very excited to give this a shot tomorrow. We’re gluten-free and dairy-free, so using sprouted quinoa is brilliant! Thanks so much for the demo. It was very helpful, and I feel like this is definitely something we can add to our daily routine immediately.

  108. Hi Robyn, great website and blog, I am a sophomore in college and this summer really got into eating a mainly plant based/whole foods diet. I have learned so much from your site and videos! Lucky for me I have a kitchen in my dorm room so I can have my vitamix and a place to make things like your rejuvelac! It has been sitting out for about 36 hours, I haven’t tried it just yet but I think it’s good or at least looks pretty similar to yours.

    BUT I am going away through tuesday, will it be okay in the fridge until then, will it still be good to drink when I get back? Also when stored in the fridge is a normal top necessary on the jar or is the mesh top okay?

    Thanks so much, looking forward to more of your videos!

    1. Maggie, lucky you!! most in the dorms are not so lucky! Yes, I’m about to go play tennis for two days and stay in a hotel in Salt Lake rather than drive home tonight and back tomorrow, so I just stuck my half-gallon of quinoa Rejuvelac in the fridge too. I’ve done this a few times, as I travel a lot, and it’s been fine for several days every time I’ve left it.

      But i’m taking some of it in a cooler, to drink during matches, plus my quart of green smoothie for breakfast tomorrow. 🙂

    1. Sarah, I just made it a long time ago and i can’t remember where I got the metal mesh from and then cut it out to fit canning rings. But I suggest plastic mesh that you get at a craft store instead—doesn’t rust!

    1. Carolyn, you’re supposed to use water kefir grains. That’s what I use—but to be honest, I’ve used milk kefir grains now and then, too, and they work! Might as well vary the different strains of microorganisms, why not?

  109. Hi Robyn
    I saw your vid on rejuvelac and i love the idea of incorporating it into my smoothies, however i don’t like to spend alot of time preparing things, would it be okay to make the rejuvelac and then freeze it into ice cubes and use them as i need them, thus making the rejuvelac last longer? or will i have just defeated the purpose of making the rejuvelac in the first place?

  110. Hey Robyn,
    I am trying to start this habit but I can’t seem to get past the “sprouting the wheat berries” step. I tried to sprout one cup of berries in a quart jar, rinsing them morning and night, but after a few days there weren’t any sprouts and there was a creamy, slimy goo around all the berries and I got grossed out and threw them away. Any advice?

  111. Is it critical to use ionized or filtered water? If I only have tap water, will the chlorine in the water defeat the purpose and kill any probiotic property?

  112. Oh, it looks like I missed this one! I’m a little concerned about blending up the live enzymatic material that you have after soaking the quinoa. Since cultured foods are susceptible to going bad when the person making them is in a sour mood (I’ve heard others who’ve had this experience with ‘craut), I just think they’d also be negatively affected by being pulverized to death. I often soak quinoa or millet for a few days, until it gets bubbly and then the liquid is rich in probiotics. I hadn’t thought of adding the liquid to a smoothie though. I just cook it on low and add sea veggies to it. (Which I suppose cooking the enzymes probably isn’t the best idea either….?)

  113. Hi Robin-

    I’m not sure if you have answered this already, but where did you find the large glass jars? I’ve looked at Walmart and I didn’t see them in the home canning section, and I don’t know where else they would be, or if they are even at Walmart.

    Thanks,

    Breanne

  114. Breanne – I got my half gallon jars at IFA. I’ve also seen them in the grocery stores – this is the end of the canning season so the jars may be a bit more elusive. The plastic lids are a bit more tricky – I finally ordered them from Azure Standard, but if someone knows a better place, let me know.

  115. Hi Robin,

    I read your book about green smoothies 3 years ago before I lunged into eating a raw vegan diet. I’m not moving into learning about fermented foods, and I’m so grateful for this posting you’ve shared. Thank you also a million for the video. I’m enthused to try this. Also, thanks for your tip about how “inexpensive” this is.. I’m collecting all the raw vegan material i can about “raw foods on a budget”. Please share any more “raw food budget friendly tips”.

    Blessings to you!

    Jenny

  116. I/m ready to start this habit, one question on the water. When you say filtered water is ok, would you consider some type of bottled water or Brita filter?

    1. Aloha, bottle water sends lots of plastics to the landfill, and Brita takes out most of the chlorine but not much else. Better than nothing! Some water is better than no water, but you want good filtered water!

  117. Robin, I made some almond milk and two days later I tried some, but it was sour. I think I cultured it. Is this possible? It tastes a little like buttermilk, sour. I put some in a smoothie and it didn’t bother me . I hope this is a good thing.?

  118. Having great success with wheat. It is always a bit fizzy, however. Should it be? My kids don’t particularly like fizzy green smoothies!

  119. Hi Robyn!
    I really want to incorporate more probiotics into my diet but so far it’s only been milk kefir. I’m excited to give rejuvelac a try!

    I’m hoping you can answer a couple of questions about kefir. With the two kinds of kefir (milk vs water), is one more nutritionally superior for you or is it just preference? I’m not sure if I should be making water kefir instead of milk kefir so I’m not putting dairy in my body. Also, I watched a video by Ani Phyo on making water kefir. She said that you never want to touch any metal to your kefir because it can damage the living cultures. Do you know if this is true?

  120. Hi Robyn,
    I have tried the Rejuvelac twice now and both times there is a lot of foam and particles at the top as well as what is at the bottom. Is this ok? Yours does not look like that on the video.

  121. My family (four kids and two adults), have been doing “your” green smoothies for years. I have always bought the spinach bags and berries at costco because of price. I watched your costco video and saw that you support that as well. However, lately we have tried to go completely organic or at leat pesticide free. I have started stressing especially about the strawberries we buy at costco as well as the spinach, because they are on the dirty list. What are your thoughts on that? Do you feel concerned abou the amount of pesticide your family goes through on those costco poducts (they are so wonderfully cheap)?

    Another question is about oxalic acid. What are your thoughts on that. Could I be feeding my family too much spinach…could I be hurting them rather than helping them?

    Thank you so much for all the research and information that you are putting out in the universe.

    1. Diana, i have gone completely organic the past year too. Ability to pay usually dictates that! Please read about oxalic acid or oxalates by searching this blog, also in Ch. 1 of 12 Steps to Whole Foods.

  122. I am so excited to use my wheat this way! What about my granddaughter who has celiac disease? Stick with quinoa?

  123. Thank you for doing this Video. I have read about it in 12 steps but it seemed like a daunting task till you showed us how to do it. Thank you so much. I need to watch more of your videos. The oil pulling video was very helpful as well!!

  124. Hi Robyn, I want to make sure I get this right. After you blend and pour into 1/2 gallon jars and let it sit for 24 hours you do not shake and drink. You just let the blended quinoa or wheat berries sit on the bottom of the jar and drink the water, right? Did I also read that you shouild drink 1 cup 3 times a day, or does it really matter? Is there a point where you could drink too much of it in a day, what are your recommendations?

    Thanks,
    Lori

  125. I am really going to try this. Appreciate this video so much. Thanks Robyn. You make it look so easy and it really is.
    Helen

  126. Just finished the Detox, starting 12 Steps, signed up with GSG Life and am starting this up too!! So excited with all this info!! You’re one of my most favorite people, EVER!! Thanks for sharing all your work with us and helping us achieve super health and happiness!!

  127. Can you tell me where you buy your quinoa? I was surprised to find my first batch of recently purchased quinoa only contained one sprouted seed after my adhering to the sprouting process for several days. I have been sprouting seeds and grains for many years, so I do not believe it is a problem of technique. I spoke with the bulk buyer of the company who sold me the seed who suggested I try again or buy from a different batch. As I do not have time and funds to experiment as she suggested, I would appreciate knowing from whom you purchase your seeds and grains. Thanks!

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