*1. Rejuvelac - A fermented beverage with many vitamins, enzymes &  helps rebuild digestion.                                                                                                                                                      

*2. ESSENE BREAD - A sprouted grain unleavened, bread which retains all it's natural enzymes.                                                                                                                                                     

*3. Seed Cheese - A fermented high protein food made from sunflower and sesame seeds.

*4. ESSENE CRACKERS - A fermented flat bread with all it's enzymes intact.

5. SPROUTS (more)     How to sprout, alfalfa, lentils, mung beans, etc. 

6. ALMOND MILK - A great drink filled with nutrition, for all ages!

7. WHEAT GRASS JUICE COCKTAIL - A nutrition packed energy filled drink to purify, energize, and oxygenate every part of you. (see juicers)

8. guacamole - The Mexican dip that everybody loves.                                                           * means fermented recipe


     Rejuvelac is made from grains.  There are several types of grains that can be used for making rejuvelac.  The most popular grains are wheat and rye.  If rejuvelac is made from wheatberries, make sure to use the soft, spring wheatberries, not the hard, winter wheatberries that are used for growing wheatgrass. Besides spring wheatberries and rye, rejuvelac can be made from millet, oats, barley or triticale. Triticale is a hybrid between wheat and rye.  It is particularly high in protein.

    It will take about 4 days to make a rejuvelac, starting with dry seeds. The recipe given here will make one gallon of rejuvelac.  We recommend drinking one quart of rejuvelac per day, so a gallon should last for four days.  Therefore, when the four-day supply is harvested, (sprouted)  it is time to start the next batch.

1. Rinse, then soak in filtered water 3/4 cup of dry grains for 8-12 hours in a jar with a screen tied over the opening.  During this time the grains will expand to 1 cup.

2. Drain and discard the soak water from the grains, then rinse the grains.  Keep the jar upside down at a 45 degree angle to fully drain and for sprouting.

3. Sprout the grains for 24-36 hours.  Rinse the grains two to three times during sprouting.  This will yield enough sprouted grain to make one gallon of rejuvelac.

4. Blend the one cup of sprouted grains with two cups of purified water for about 5 seconds.  Pour contents from the blender into a one gallon container and add enough water to make one gallon.

5. Place a screen on top of the one gallon container and let the rejuvelac ferment for 24 hours in a room temperature of 68-80 degrees F. Ferment longer if a stronger rejuvelac is desired.

6. Pour rejuvelac through a strainer to strain out the grains and sediment that forms on the bottom.  Discard or compost the grains and sediment.

How to tell if your rejuvelac is good and what to do if it isn't. After one day or longer, of fermentation, the rejuvelac should be perfect.  It should have a fermented aroma.  At this point taste it.  It should taste slightly sour.  If it tastes too bland, you have probably not had the room warm enough or there might not have been enough sprouted grains used.  If it tastes spoiled, it probably is.  Rejuvelac may spoil if it is fermented too long. Do not drink watery or spoiled rejuvelac.

     Slightly watery rejuvelac can be improved by increasing the room temperature, stirring the rejuvelac and leaving it for up to another 24 hours.  There is no correcting spoiled rejuvelac.  Water your plants with it, add it to your compost or ditch it.

Storing Rejuvelac.  Rejuvelac should be consumed at room temperature.  You can store it in the refrigerator for up to four days, but take it out a few hours before drinking it.  NEVER COVER REJUVELAC TIGHTLY.  Cover your rejuvelac loosely with a cloth or screen to keep the bugs out, but do not put a tight lid on it.


     Ingredients:  2 Cups sprouted wheat or rye berries

     Place sprouted berries in a food processor and grind to a thick paste.  Remove dough from processor and shape into ball.  Sprinkle a bowl generously with sesame seeds.  Place the loaf into the bowl and place the bowl into an electric slow-cooking pot. (crock pot) cover and set on low for 10 hours.

Essene Bread Variations: To the Essene bread dough, add 1 or 2 cups of finely chopped vegetables such as celery, parsley, bell pepper, radish, or carrot in any combination or singly.  When grinding the sprouted grain, add 1 to 2 tablespoons of caraway, poppy, dill, or sesame seeds.  Dehydrated or fresh herbs of your choice can also be added.

SEED CHEESE (click here)



Ingredients:    1 1/2 cups soft spring wheat berries      Purified water

                        1 - 1 1/2 cups Rejuvelac

     Wash and rinse wheat berries.  Put grain into quart jar and more than cover with purified water.  Soak for about 8 hours.  Strain and rinse grain, then drain and return grain to the jar.  Sprout the grain overnight.  Blend the sprouted wheat berries with the Rejuvelac to form a batter.  For thinner crackers, use more Rejuvelac.  For thick chewy crackers, use less Rejuvelac.  Pour batter onto teflex sheets on dehydrator trays and set temperature to 105 degrees.  Dehydrate for 24 hours, (see equipment) Serve with guacamole.

Yield:  1 1/2 to 2 dozen crackers


Ingredients:  1 Cup Almonds, soaked     2 Cups Pure Water    Dash of Maple Syrup

      Soak 1 cup almonds overnight.  Remove skins.  Blend on high until very smooth.  Add purified water and continue blending for 3 minutes.  Pour almond mixture through cheese cloth or seed bag to drain off liquid.  Squeeze additional liquid until almond mixture is dry. Add just a little Maple Syrup. Use milk in favorite recipes.  Save left over nut puree to add to other recipes calling for nuts and seeds. 

Yield: 3 Cups  Preparation time 10 hours


Ingredients: 1/4 tray of wheat grass

(Red Winter wheat sprouted and grown in tray for approximately 14 days.) Wheat Grass Juicer

     Rinse wheat grass with water and drain.  Feed wheat grass (cut end down) into wheat grass juicer (see juicers).  The Miracle MJ 550 is what we are recommending. It works quite well for home usage. However a hand crank juicer will do the job.  Make sure not to over stuff the juicer as this will tend to clog the machine. Juice 2 oz. of green juice for cocktail.  Always drink the juice within 20 minutes after processing.  Drink juice up to one hour before meals or wait up to two hours after meals. for example, wait 1/2 hour after a juice meal, 1 hour after a starch meal and 2 hours after a protein meal before drinking wheat grass juice, ideally.        


Ingredients: 5 Avocados, 4 Tomatoes, diced, 3Cups finely shredded Zucchini, 3 Green onions, sliced thin, 2 teaspoons Dulse and Garlic, 1/2 cup Sauerkraut

Cut the avocado lengthwise, then twist to open.  Remove the pit.  Score avocado meat first lengthwise, then across to form criss-cross pattern.  scoop out avocado and put into a bowl.  Do not mash avocado.  Add remaining ingredients and mix gently.  Serve with essene crackers- Great!




    home    nutrition   TOP             Recipes courtesy of Optimum Health Institute.

      Michele B. Galante, M.D.                                                  31 Cragmere Road Suffern, NY

      (845) 369 6900