[Sca-cooks] Speaking of Lent....

[Laura C. Minnick]

At 07:55 AM 2/18/2006, you wrote:


>What *is* "Rejuvelac?"
>--maire, scratching head...
>
>A staple of the raw foodists diets.  Here is one recipe, although there
>are others, they are all very similar:
>
>
>Rejuvelac
>from Ann Wigmore Institute Kitchen.
>Mary Forest Finnell, ND,. MH, LMT,
>
>2 cups soft wheat berries
>wide-mouthed mason jar
>
>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.

Eeeeyuw!
Hat to say it, but that sounds pretty ghastly! I can imagine how it smells. :-P

I don't think I could last long as a raw-foodie. I like my food killed and 
cooked, generally. And that seems to have been the medieval aesthetic too. 
Let's hear it for 'seething'!

'Lainie
___________________________________________________________________________
"The test of our progress is not whether we add to the abundance of those 
who have much. It is whether we provide enough to those who have 
little."    ­ Franklin Delano Roosevelt