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Rejuvelac April 27, 2006

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INGRIEDIENTS

2 cups soft wheat berries

Method

1.Soak in purified water 8 hrs or overnight.
2.Drain, rinse, then allow to sprout for 2 days, without rinsing.
3. When white sprout tails begin to show, add 6 cups purified
water, cover jar with cheesecloth, put in a warm place
where it can be exposed to at least 70 degree temp for
2 days.
4. THEN pour off, drink or refriderate or use “rejuvelac” in a recipe.
5. The leftover seeds can be used one more time, with 4c. purified water, will culture in 1 day. Then seeds can be composted, or thrown to birds.

Caveats-
do not drink soak water. Seeds Must sprout.

Sunflower Seed Cheese

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INGREDIENTS

3 cups sunflower seed meal (2 cups seed)
2 teaspoons kelp
3/4 cup fermic (I think this means rejuvalac–anyway, that’s what I used)

Method

Mix together, knead well and pack into covered dish. We like Corningware, square covered dishes. Or make into a roll and wrap in cellophane or plastic wrap. Set aside in the kitchen for 24 to 36 hours. Mold may appear on the top of dish but it is good and adds to the flavor. However, for guests, you may want to scrape it and the darkened top off. Serve from the dish at the table, or slice from roll. It will keep in the refrigertor for a week to 10 days.

Lasagna Hurricane

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Base:
2C almonds, soaked 12-48 hours with skin removed
1 1/2C sunflower seeds, soaked and rinsed
3 stalks celery
2 carrots
1C fresh basil
1T Bragg Liquid Aminos

Process all ingredients through a Champion Juicer using the solid plate or a food processor using the “s” blade. In a glass rectangular dish, spread the base and pat lightly.

Topping:

1 1/2C sun-dried tomatoes, soaked 1 hour
1 C fresh basil

Process sun-dried tomatoes in a blender with a little soak water and blend until the consistency of icing. Add basil; blend to make a spread. Spread topping onto base and garnish with fresh parsley.

My comments: I made a half receipe. I found that the quantities recommended in the receipe didn’t give me enough sauce. I would use more sun-dried tomatoes, and fresh basil. Also, when I made this, I added some green bell pepper on top and also some sunflower seed cheese. It was delicious!

Rueben Burritos

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INGREDIENTS

Guacamole:
2 avocados per person
2 radishes finely diced
1/2 cucumber finely diced
some chopped dulse
some chopped fresh cilantro
optional: 2 diced cayenne peppers, or cayenne powder
some lemon juice
2 Tbls. of olive oil
mash together and season with celtic sea salt and add:
2 chopped roma tomatoes, or home grown if you have them
….any quacamole recipe will do actually

Bubbie’s Saurkraut in a glass jar:
open the jar and place some saurkraut in a bowl…done deal

Whole Romaine Leaves:
wash and dry and display on platter

Basil Lemonette:
1/2 cup fresh lemon juice
1-1 1/2 cups olive oil, depending on how lemony you like it
fistfull of fresh basil leaves

celtic sea salt
squirt of honey
blend well, put in a community bowl: serves two

Roll up quacamole and saurkraut in the romaine leaves and spoon on the lemonette as you eat the burritos…..bring a roll of paper towels to the table, and roll up your sleeves…..slurp………