Sproutarians

Types of jars and cloth needed

MUSLIN CLOTH 

 

Muslin cloth is preferred to place over the end of the jars because the holes are small while still allowing air to get inside. Even though it is synthetic l would not make a big deal about it because not many sprouts are in contact with the muslin. 

 

          

 

When the cloth is placed over the jar you must secure the muslin with a few tight rubber bands so it looks like the picture below.

          

 

 

THE RIGHT TYPE OF JAR v's THE WRONG TYPE OF JAR 

The right type of jar 

The right type of jar needed requires a lip (indent lip) where a rubber band can hold the muslin cloth over the jar and secure it without coming off.  See picture below.

          

 

 

 The wrong type of jar

The wrong type of is the one below. Notice how ends of the jar has no ridge (indent lip) and is only straight up and down. These types of jars are no good because the rubber bands have no ridge to hold the muslin cloth onto securely, so when the sprouts grow they will push the cloth off the ends of the jar and the sprouts will fall out everywhere. See picture below for the types of jars to avoid.

            

 

The jar sprouts for a full time sproutarian

That's just a small sample of the sprouted foods l have growing. Also have trays and trays of sprouted nuts and seeds in the shed, chia on various trays growing on cloth inside and outside, and various others around. Jars are quick and easy so l try to use those if l can, but for nuts and various sprouts trays are needed. Some sprouts grow easily, but Australian Adzuki beans often need special attention using high pressured water sprays using nothing but filtered energised water.  

Lots of little tricks for sprouting and we will talk about them all in time. Below are some of my jar sprouts.

Jar sprouting is certainly not perfect and has drawbacks, but for full time sproutarians we need to take shortcuts to save time because we have large gardens to maintain, especially during winter.

 

                            


                         

Sprouting flax seed

1 – put seed in a jar, stir for 20 seconds to make sure the seeds are separated, and soak seed for four  – eight hours

2 – spread seed evenly over an organic cotton cloth and make sure there are not multiple layers of seeds sitting on top of each other. See picture below.

            

 

3 – give a light spray of water twice per day to make sure the seeds stay moist and don’t dry out

4 – in two or three days they will be ready for eating. See picture below.

   

You can grow flax on chairs that no one uses under the table so they are kept out of the way, you can put the trays under your bed or any place inside that is out of everyone's way.

           

  

If you want flax grass you need to keep growing for 12 – 14 days and can use the greens on a salad or juicing. 

 

If you grow grow flax grass you will need to build special shelves to store them because the rotation will be much bigger due to the 12 - 14 day growing period. So might might want to buy some cheap build-it-yourself shelves like this. Cost me about $40 to build this chia/flax greens rack and it stores about 20 trays (goes right down to the ground). This one doesn't have plastic and hasn't been used for a while, but covering them with plastic is important to protect the greens from drying out in the wind and to stabilize growing conditions. 

 

I strongly suggest you start off doing things the easy way and only grow flax and chia sprouts and avoid growing the flax/chia greens until you have mastered everything else. Growing flax and chia greens takes very good organisation because you will need dozens of trays and a large sprouting unit like below. When you grow the chia/flax sprouts you will only need between 4 - 8 trays. 

             

 

If you do grow flax or chia greens you SHOULD cover the shelves with a strong clear plastic that is screwed on all around the sides and back of the shelves while hanging plastic down the front so you can pull the plastic at the front up to water the greens. You should also get some shade cloth to hang down in the area that prevents any direct sunlight from getting on them. 

 

Notice how the plastic is bolted to the sides and how the front plastic is just hanging down.  I can pull the front up, sit it on top of the unit and get easy access to my greens. Also notice how the front allows some air flow to the greens. You will also notice that the sun is shining directly on the greens in this picture...NEVER let this happen, shade cloth MUST be used. A shade cloth that blocks out about 90% of U.V sun rays is best.  

 

   

 

 

 

Cleaning the cloth after harvesting the flax is easy. Just use a spatula to scrape the cloth clean (this will take 15 seconds) and then boil the cloths for 20 minutes in water and hang up to dry.  

                                              

 

                                                        Getting gel off cloths

 

 Boil cloths for 20 minutes. 

 Let water cool down just enough so you can put your hands in warm water.

 Fondle cloths in the warm water with hands and the gel will mainly come off. This takes about 90 seconds per cloth.

 Screw cloths up to get water out of them and hang up to dry. All the small amounts of remaining gel  will  go when cloths dry. 

 

 Note: it is more time consuming to clean cloths which have had chia grass growing on them, which is why l mainly grow flax grass these days. Flax grass cloths are very easy to clean. Chia grass cloths need a spatula to initially scrape, then you boil the cloths and then you need a scrubbing brush to clean the rest of the muck and then to wash off in the warm water before hanging out to dry. I find flax grass juice best to mix with other juices. 


 

Let water cool down just enough so you can put your hands in warm water. 

 

Fondle cloths in the warm water with hands and the gel will mainly come off. 

 

Screw cloths up to get water out of them and hang up to dry. All the small amounts of remaining gel  will  dry up.

Boil cloths for 20 minutes. 

 

Let water cool down just enough so you can put your hands in warm water. 

 

Fondle cloths in the warm water with hands and the gel will mainly come off. 

 

Screw cloths up to get water out of them and hang up to dry. All the small amounts of remaining gel  will  dry up. 

 

Note: it is more time consuming to clean cloths which have had chia grass which is why l mainly grow flax grass these days. Flax grass cloths are very easy to clean. Chia grass cloths need a spatula to initially scrape, then you boil the cloths and then you need a scrubbing brush to clean the rest of the muck and then to wash off in the warm water.

 

 

Sprouting chia seed

Sprouting chia seed is easy also, but it is slightly more difficult because the trick is right at the start.

 

1 -  put 6 tablespoons of seed in a jar and fill with 700 ml of water. This is roughly the ratio of water you need to use. Stir the seed in the water continuously for three to four minutes and make sure all the seeds at the bottom of the jar and the sides are not sticking anywhere. You must continuously stir the seeds immediately when you put the water in the jar or else you will get clumps of seed which will stick together. The stirring process is essential for your success in sprouting chia properly. 

2 - let soak for at least 4 hours, but it is o.k to soak for 8 hours if need be. After you have soaked the chia, if it is very thick and hard to stir, you may add another 100 ml of water in the jar of soaked seed just before to spread the seed out on the trays. Often 700 ml of water per 6 tablespoons of seed is enough, but sometimes you need to add an extra 100 ml and stir it in just before you spread the seed. Stirring in the extra 100 ml of water will only take seconds, but stir it in well.  

3 - the key is to spread the soaked chia seeds EVENLY over a large tray. I use two 16.5 by 12 inch trays which will be enough for a good filling meal and will use the entire jar of seed. Spreading the seed takes 30 seconds per tray and it is easy to do. Make sure there are not multiple layers of seed on top of each other or they will not sprout properly. If you see dark patches of unsprouted seed after a few days you will know you have not spread the seed out evenly enough. A tray of seed should look like this below. 

 

The seed is not perfectly even, but it is good enough for the seed to sprout. If the seed is to thickly spread it will not sprout properly, so try to get the tray looking like this.  

   

4. Leave it sit preferably in a dark area until areas start to get slightly dry. Do not let it get too dry however, only slightly dry. In summer or in a warm room it might not get dry for a day initially, and in a cold room it might not get dry and need any water for two days. When it does get slightly dry give it a light spray to make sure the seeds are moist. 

5. After 2 - 3 days (depending on temperature) the trays of sprouts will be ready. No need to grow them any longer than this. These are perfectly done. 

    

 

6. Scoop them up with a spatula or spoon and serve.  If you have time, have them after a meal of  algaes, seaweeds and greens. If you are busy have them after some algaes and some soaked dulse/wakame (easy to eat because it is soft) or a drink of powdered kelp juice. This will make a super powerful lunch and is highly satisfying. Feel free to add in some flax sprouts also. 

7. Clean the cloths with a spatula (takes 30 seconds per tray) and boil the cloths for 20 minutes in water and hang them up to fry.

The sprouted flax and chia are a cornerstone towards having a successful diet and is strongly encouraged for all vegans, vegetarians and meat eaters to be regularly having these seeds at least every second day.  

 

Making `rejuvalic' (fermented grain sprout water) 

Why wheat, barley, oats or rye is preferred

 When making rejuvalic the use of high phytase grains is best, these grains are the gluten grains. Making rejuvalic will greatly reduce the gluten content, but it won’t eliminate it completely. We use the gluten grains for fermenting because the high phytase in these grains is the best to use when fermenting various foods high in tannins. Without using a high phytase grain we wouldn’t be able to overpower the effect of the tannins and the ferment wouldn’t be as effective. The highest source of the phytase is rye. 

 Instructions on making rejuvalic

1 - Soak either whole wheat, rye, barley or oats for 8 – 12 hours in clean filtered water.  

2 - The grain seeds can then be used straight away for making rejuvalic or sprouted for 1 – 2 days. Personally l like to sprout them for a short period.

3 – After step 2 it is very important to wash the hands and wash the seeds thoroughly in clean water to make sure they are free of any dirt and junk. Use a small bowl if filtered water and fondle them to clean them. Also make sure you are in an environment where no-one is going to sneeze and cough to avoid any contamination, so best to prepare the rejuvalic in a quiet area away from people.

4 – Put the grain in a large jar and fill between 1/3 – 1/2 of the way. I generally use a jar that is slightly over 2 liters (see picture below). I also use slightly over 1 cup of rye. If l use soaked non sprouted rye it will fill the jar roughly 1/3 of the way, but if l sprout the rye for 1 – 2 day it can fill the jar up to ½ of the way. 

  

5- Fill the jar up with clean water to near the top. 

   

6 – If you have made rejuvalic before it is a good idea to add some previous rejuvalic to the new batch by filling the jar up 1 inch with it. This will improve the strain and get the rejuvalic off to a better start and hopefully minimize any bacteria spoilage. If you are making rejuvalic for the first time then skip step six. 

    

7 – Put multi layered muslin cloth over the top of the jar to help keep dust possible contamination from bacteria and pollution out as much as possible and to let some air flow in.  

 

8 – Place a c.d over the top leaving only a small gap at the top for air flow. This will further reduce possibility of contamination

  

9 – Place in dark area away from people and open windows. You may place in a cupboard or a room where people don’t go to avoid any possible contamination from coughs or sneezes.

10 – The rejuvalic works best in moderate warm weather (roughly 20 – 27 degrees celcius  or 68 degree F – 80 degree F). In this temperiture range we initially soak the grain in the jar for 2 days. If the weather is slightly  warmer it is advised to only soak the grain in the jar for 1.5 days. If the weather is really hot (34 degrees C or 93 degrees F or more) it is advised to initially soak the grain in the jar for only 1 day. Note: if the weather is cold the rejuvalic and ferments do not work as well so you might want to keep it in a warm room or place under lights with tin foil around the rejuvalic jar to warm it.

11 – After the initial soak time you remove the c.d and muslin cloth. There should be bubbles going from the grain to the surface. Stir the jar well with a long spoon or knife so the contents get cloudy, pour off all the rejuvalic  through a strainer into a jug which can then be poured into a bottle or container for storage in the refrigerator, but leave a small amount of rejuvalic in the big jar with the grain so it serves the role as a starter for the next batch.

The cloudy rejuvalic is ready. Lots of bubbles will be floating to the surface. It is not alcoholic.  

12 – Refill the large jar with water to the top, put back the muslin cloth and secure with a rubber band and place the c.d back on top like previously. Leave the jar for strictly 24 hours this time regardless of the weather.

13 – repeat steps 11 and 12 again.

Note: by this time you will have filled the jar three times and poured it off into bottles/containers and stored in the refrigerator. The appearance should be cloudy and the taste should have a slight lemon flavor. It can be stored in the refrigerator for up to 5 days in sealed containers. When adding it to juices or drinking it should be served at room temperature.

14 – After the third time discard the grain and compost.

Note: the grain initially placed in the jar does a total of three batches of rejuvalic. 

 

Important notes about rejuvalic

Some folks will bring up the rejuvalic study from Hippocrates Health Institute that showed 60% of batches of rejuvalic were contaminated and advise against using it. Regardless of these tests l strongly advise regular use of rejuvalic, however certain people with very weak immune systems (people with advanced stages of cancer and A.I.DS are advised to avoid it and use probiotics instead). The person with poor to average health is well advised to use rejuvalic because the results are very powerful on building up the body to great health, in fact, rejuvalic is indispensible as a powerful heath building tool to restore digestion and enhance nutritional uptake from the diet. The rejuvalic and fermented foods are one of the cornerstones of a great diet, and my diet would have been much poorer without these foods. When undergoing a sproutarian diet one must include fermented foods and rejuvalic in order to be able to digest the sprouted legumes, sprouted grains, nuts and sprouted seeds much better.

 

Getting back to the topic of contamination. It needs to be remembered that the rejuvalic done at HHI would have been stored in areas where many people were working, so the batches had high probability of being contaminated by people’s coughs, sneezes and possible germs on other people hands who prepare the rejuvalic. That is why l am recommending  one makes the rejuvalic themselves with clean hands and stores well away from other people with muslin cloth and a c.d on top away from closed windows to minimize chances of bacterial contamination.

 

Now, assuming that some contamination does occur, this should not be a problem for the average person, and the rejuvalic can still be used for great health building. Bad bacteria is everywhere, it is in the air, on benches and all types of places. This bad bacteria gives the immune system of average people a good workout and imo keeps it strong by being in defensive mode. If we lived in a germ/bacteria free environment our immune systems wouldn’t need to work so hard and we would be more prone to sickness if we came across contamination.

 

We also need to look at the HHI rejuvalic contamination in proper perspective. They made the rightful decision to stop using it imo because they were dealing with advanced cancer and AIDS patients and many others with severely weak immune systems and they could not afford to risk problems with contamination with these people. In most cases for ordinary people the rejuvalic will be highly beneficial to use, and contamination can be kept to a minimum if the instructions in this section are followed. 

 

 

Fermented foods - kings of nutrition

In time the science of fermented foods will be covered in great detail in my up and coming book. For now we will give basic instructions on how to ferment foods. 

The best food to ferment in rejuvalic are sunflower seeds because it is one of the most nutritious seeds and also is able to produce vitamin K2 along with having an abundance of the three main macronutrient digesting enzymes called amylase,  protease  and lipase. Very few foods would be as nutritionally complete and rich in enzymes such as fermented sunflower seed milks and yogurts. Other great foods such as sesame, pumpkin, poppy nuts (the best types of foods)  can also be used to very powerful effect in fermentation, but the seeds are the best of all. Other foods such as sprouted legumes and various sprouted grains can also be fermented to ease digestion, make them more nutritious, greatly reduce anti nutrients and toxins,  and to open up the food matrix so that the nutrients from these foods become more bioavailable. Rejuvalic is also rich in B vitamins and fermented foods have been shown to increase some of the B vitamins up to 50% according to Dr Patrick Finney. We use sprouted seeds in the fermentation process because they are highest in phytochemicals, enzymes, vitamins and fatty acids, therefore is makes for a much more nutritious ferment. Fermenting the high fat high protein foods in grain based rejuvalic make for the best possible ferments!!! Having fermented foods four to five times per week is a very powerful addiction to the diet, however we must be careful not to have them every day in large amounts because of the build up of aflatoxins. 

 

The best and worst ways to ferment

 

The best way

The best way to ferment is to sprout the seeds/nuts, put in a slow turning grinder and to sit in the rejuvalic for 6 – 12 hours at room temperature. The ferment enters every part of the food and breaks down the food matrix to it’s full extent and the ferment will be at it’s most effective.

Second best way

The second best way is to put the whole foods in the rejuvalic for 1 – 2 days and then eat. Or to break the soaked nuts and place them in the rejuvalic.

Third best way

The third best way is to put the whole food in the rejuvalic for 1 – 2 days and then blend for 20 - 30 seconds before eating. This is a good way for people who are busy. I often use this way.

Forth best way

The least effective way is to blend the foods in the rejuvalic and then let it ferment for 6 hours to 24 hours. This is not such a good way because it can easily rot and doesn’t taste so good in general.  Eventhough fermentation can preserve nutrient losses in theory, l do feel something important is lost when fermenting this way. 

 

 An example of fermenting sunflower sprouts using method 3 (third best way)

 

1 – Sprout the sunflower seeds for 12 hours in hot weather,  or 1 day in moderate weather or 1.5 – 2 days in cold weather. Sprout them so they look like the picture below or slightly longer. You don’t want them too long or they go brown. Sunflower seeds only have a germination of about 50 – 70%, but that doesn’t matter. 

Here is sunflower sprouted for 1 day in cold weather.

 

Here is sunflower sprouted for 2 days in cold weather. If you look closely you will see how some of the tails are longer than in the previous picture. The seeds have also browned up a little. 

They should not be sprouted any longer than this because the ferment will lose it's taste because the seed is almost as the process of becoming a baby green. The purpose of the fermented seeds is to have a nice solid taste,so they must be sprouted no longer than this. Notice how they start to get brown, this is o.k, but we don't want them to get any more brown that this because their quality will start to deteriorate. Not all sunflower seeds will sprout.  

  

2- Place sprouted seeds in a glass jar.

3 – Place the seeds in the rejuvalic and cover with muslin cloth and place a c.d over the top leaving a small space for air to get in. Leave the seeds in the rejuvalic for no longer than 1 day in hot weather or 2 days in cold weather. The ferment may not look to good to the eye because it looks brown, but it is very health building.  

An important note

 

Note: if the seeds get some mold or fur on the top of them, don’t panic. All you do is get a spoon and scrape the top of it off, and wipe the side of the jar with a cloth so there are no traces left. The mold cannot grow in the ferment because the acidity doesn’t allow it to grow. Mold only will grow on the top where the ferment comes into contact with air. Also, never ferment too long when using the rejuvalic method because it can rot. If it smells bad, throw it out! Many ferments use salt to preserve them for longer periods, but we don’t use any salt with this method so the ferments must be eaten straight away or stored and sealed in the refrigerator for no longer than one to two days at most.  

 

Other fermented foods

Fermented poppy seeds

 

Fermented poppy seeds are another super nutrition food that is high in calcium (possibly highest land source), zinc (possibly highest land source), iron, B vitamins, phytochemcials and many other things. Poppy can either be soaked for 24 hours or soaked for 4 hours and then sprouted for 1 - 2 days in a warm environment. We then place the poppy in rejuvalic for 1 - 2 days (depending on weather temperature)  and follow the same type of process with the sunflower seeds.

Note that non soaked poppy seeds can cause a stoning effect if had in sufficient quantities, but soaking greatly reduces this, and sprouting and fermenting will completely eliminate it.  

Poppy has a strong taste and can be gritty to eat. People may want to mix this seed with other seeds so it does not taste so strong,or people may choose to add these ferments to a salad. Personally l eat mono ferments after a small seaweed and algae salad.  

I usually blend fermented poppy seeds. One also needs to be careful when chewing these because they are very gritty, so they should be eaten carefully to avoid biting one's lip. 

 

Fermented walnuts

One can either sprout the walnuts or soak the nuts for 2 days if one is very busy. One then soaks the walnuts in rejuvalic for 1 – 2 days and is advised to blend with coconut to have a nice tasting walnut/coconut yogurt, or one can also ferment walnuts with other nuts such as hazel and almond. Fermented nut meals are recommended no more than once or twice per week at most. Always obtain walnuts in their shells. I always like to have fermented walnuts with coconut to improve conversion of AL:A for long chain omega 3 fatty acids. 

 

Fermented Quinoa sprouts

One sprouts these for roughly 2 – 3 days (depends of weather) and places in rejuvalic for 1 day. This has a more creamy flavor and can be blended with sprouted legumes (a strong drink) or placed on a salad. This is the ideal way to be having raw sprouted grains because it removes much of the potentially harmful anti nutrients and toxins in the grains. Fermented sprouted grains are not near as good as the fermented sprouted seeds like sesame, poppy, pumpkin, and sunflower. 

 

Fermented millet sprouts

Sprout millet for about 5 – 6 days and place in rejuvalic for 2 days. This will taste like a strong orange juice. After that it can be added to sprouted legumes and blended as a potent tasting drink or added to salads. This is my favourite fermented grain, but very strong. I find that fermented sprouted wheat and other such gluten grains are not so good for eating because they taste very acidic, and they also take lots of preparation because the grains needs to be crushed before fermenting. 

 

Fermented sprouted lentils

One of my favourites is this. Sprout french green lentils for 4 – 5 days and place in rejuvalic for 1 - 2 days (depending on weather). It improves the hardcore taste and breaks down many of the anti nutrients and toxins and improves the nutrition content.  Once again, we can’t ferment all our food,so we must be able to plan the diet so we can ferment various things depending on how we structure our diet according to our needs at the time. Over time we can get it so we don’t need to ferment the seeds near so much and we can concentrate of fermenting the raw legumes and grains, but some people won’t want to eat many sprouted grains and legumes so concentrating on more fermented sprouted seeds may be a better option for various people.

 

(no picture at present)

 

Fermented rice sprouts

This food must be sprouted and then ground up to a powder before attempting any fermenting otherside the rejuvalic will not be able to penetrate the rice properly.Sprouted rice is never recommended to be eaten raw without attempting to grind it up and ferment before hand. 

 

Other uses for rejuvalic

When one drinks alfalfa juice one may feel a dry throat possibly from the high levels of tannins in the juice. I find that mixing alfalfa sprout juice with other green juices eliminates this problem, but adding some rejuvalic to the sprout juices also seems to help to break down anti nutrients in the juices and improves one’s digestion of the juices for various people. When starting a raw sproutarian diet one may need to do these things when first starting out until they build up the body and strengthen it enough with good bacteria and other nutrition support.