Wednesday, August 13, 2014

Rejuvelac; A Fermented Grain Beverage

     Rejuvelac is the watery beverage made  from sprouted, fermented wheat but it can be made from just about any grain.   It's easy and very worth the effort.  It's another good thing to do with wheat storage..... that is non -bread.  
     I made this for my class Aug. 7 but most thought it tasted nasty.  I'll admit, it doesn't taste that great but with some lime juice and a bit of honey, it was quite delightful.  (I added lime and honey to the rejuvelac left over after class left).   Other blogsites say it is supposed to taste kinda sour, and tart with a slight taste of lemon.   Ya, maybe. 
      I say, this is worth a try.  Take a look at the nutrition I gleaned from other websites about this ferment.
1.  the ferment process breaks down the proteins in easy-to-assimilate, amino acids.
2.  It makes digestive enzymes especially amylase which breaks down starches.
3.  The ferment process is possible because of the presence of lactobacillus and aspergillis bacteria....the friendly ones.
 4.  It contains the entire B vitamin complex including the elusive B12   and B17!
5.  The good bacteria help fight and destroy bad yeast and bacteria colony growth in the gut  to make it hospitable for the good bacteria and that improves and boosts the immune system!
6.  Rejuvelac reduces inflamation in the body very similar to the action of apple cider vinegar.  
7.  The sugars are in simple compounds; dextrines and saccharines which are easily burned and not stored. 
8.  Fermentation produces lactic acid which is a natural astringent which cleans out the bowel to make room for good bacterial growth.  

That is a pretty impressive list!

      So, this is the process;
Soak 1/2 cup of wheat, spelt, millet, brown rice or  quinoa in chlorine-free water overnight.  Next day, drain and place in a bowl or a sprouting jar. Rinse the grain twice that day....water in and then right out.  If kept in a bowl, cover with a damp cloth to prevent drying out.  Next day you should see little white tails as the grain sprouts. 

At this point, you can put the sprouts in a 2 quart jar and fill with chlorine-free water let it ferment for about 2-3 days at room temperature.  If you want the process to speed up, put the sprouts in a blender with about 2 cups of the chlorine-free water and blend breaking up the sprouts.  This mixture goes into a 2 quart jar with more water.  The quick method should take only one more day to get a good ferment.  As with most other ferments, you should see some bubbling and the water should be cloudy and it should smell clean and yeasty. 

     Depending on how strong you want it, drain the water off when it is bubbly and smells yeasty.  Add more water and wait another day or two for a Second ferment.  Rejuvelac will keep in the fridge for several days, but it does get stronger.  Mix juice or honey with it only when you drink it otherwise if it sits in fridge with sweet stuff the fermentation picks up speed and you could get alcohol. 
     What do you do with the grain after?   If you let it go for a second ferment, then throw it away, or give chickens.....if only 1 day ferment, you could try cooking it. After a second ferment, there won't be enough nutrition left to bother with...only lots of fiber.   
      The little bowl in the picture is a pulse I cooked up with the rejuvelac grain plus some white rice and chia seeds and a little bit of husband's left over cooked oatmeal cereal.  It was good but wow, talk about FIBER!  Yes, lots of fiber with whole wheat, but it was very tasty.  While still hot, I sprinkled it with garlic powder, added lots of coconut oil and melted some cheese on it.  Nice lunch!     

Monday, August 11, 2014

Fruit Fly Traps

Harvest is here!   And with it come the fruit flies. Ugh!  Last year I bought a couple commercial fruit fly traps and they worked, but this year I wanted to create my own. Fruit flies are drawn to fermenting or over-rip fruit so I placed a couple really ripe/rotten apricot halves on a small plate with glass covering them.  Lifting one edge with a pencil allows the flies to find the fruit but they don't seem to know where to exit.  They fly up to the top/bottom of the glass.  I can pull the pencil out and trap them.  I take the plate and trapped flies outside on the sidewalk and the hot sun kills them. Ha!  then rinse the plate and glass with garden hose. 

This trap uses a tall glass with some kombucha or apple cider vinegar in the bottom and with the corner of an old zip lock bag cut out...tiny hole, the flies are attracted to the smell of fermentation and find their way in but cannot find their way out and are trapped.   Same killing method....outside in sun for couple hours. 
Easy methods that work!  yea!

Sunday, August 10, 2014

"Brick" Custard; A tasty use for failed Sourdough bread.

     Not every loaf of sourdough bread will be perfect.  I've finally accepted that, so I freeze the ones that don't rise well( I call them "bricks"). 

  I took one of my "bricks" out and let it thaw and sawed off a few slices to eat with honey, spread then coconut oil then raw milk cheddar cheese.  Even"bricks" taste good with this combination. 

  "Bricks" do have value and I advise folks not to throw them away because there are ways to still eat fermented grain breads that do not rise.  This recipe is one of them. I crumbled up the rest of the loaf and let dry out and created this wonderful custard variation; recipe for "Brick" Custard. 

1 cup dried  sourdough bread crumbs
2 cups raw, whole milk
2 pastured eggs
1/4 cup maple syrup (or honey or agave) 
1 tsp vanilla
1/2 tsp Real Salt 
1/4 tsp  baking soda

Optional ingredients   1/3 cup raisins and maybe some sliced almonds and cinnamon on the top.  

Beat eggs, milk, maple syrup, vanilla, salt and mix in the bread crumbs and let soak for 2 hours.
Add raisins also if using. Stir. 

Pour into greased baking dish that can fit into another baking dish with water.   Finish top with almonds and cinnamon and bake 50-60 minutes at 325.   Test center with tooth pick to see if it set up.