Tag: enzymes

Alive Smoothie

I make smoothies every day. But sometimes you have that one smoothie which exceeds all others. It is a combination of factors and you don’t have them always under control. Each smoothie tastes different, even with the exact same ingredients. Simply because all vegetables and fruit add their own personal flavor. One banana can be soothing sweet and another hardly have any taste. Same with juices; one pound of carrots can taste like heaven and another will be rather bitter and spoil your sweet soup. So a lot depends on that willing touch of your chosen fruit of that day.

Notice the oxygen bubbling up in this smoothie! Ready to shake you up and make you come alive!

Sometimes you think you are brewing the greatest smoothie ever and when you take your first highly expecting sip, it turns out you can hardly swallow it down. It happens to everybody. So what can you do then with that rich smoothie, full of nutrients and expensive superfoods and greens and fruit? Drink it up with two fingers shutting your nose? Because the last thing you want to do is throw it out!

I discovered how to save those “failures” and have a wonderful drink after all. Just pour that smoothie in your nut milk bag and sssquuueeeze out the juice. The pulp is a great fertilizer for your wheatgrass (mingle it under your soil, all those minerals will be soaked by the grass and provide you strong shots!) and the juice… the juice is just great! The taste changes and you can pour all the glorious nutrients down to your body.

But now more about my Alive Smoothie. I always use what I have laying around and was lucky with the combination and the great tastes of the greens and fruits. My mustard greens were soft, the banana sweet, the spinach soothing, and then… my secret weapon: rejuvelac! You know how much I am into this elixir of life. I always use it to make my smoothies the best, both taste and content.

When you use rejuvelac instead of water, you add an extra dimension; life. And that is what you will feel in your body; life. You can make a whole lot of rejuvelac and store it easily for two weeks in your refrigerator or in your basement so you don’t have anything else to do but grab and smooth away.

Alive Smoothie

TOOLS YOU NEED

A blender

INGREDIENTS

  • One sweet banana
  • A handful of mustard greens
  • Two leaves of kale
  • A grab of parsley
  • Fill up the rest with spinach
  • A handful of Goiji Berries
  • A TBS Maca
  • A TBS bee pollen
  • Fill up the blender until halfway with rejuvelac

THE MAKING OF…

  • Blend and taste. Not sweet enough to your taste? Add a juicy pear…

Drink, chew and be alive!

Mustard Green

Sprouting

Day One - Soaking

Sprouting is fun! Isn’t it wonderful how the seeds burst open and reveal new life? I love watching and following the process and I can’t get enough of it.  The other thing about sprouting is that anyone can do it, you don’t need much space or special tools, it is easy and exciting. But most of all: sprouts are your alive food which make you come alive!

Added to smoothies, salads or pates, they upgrade each dish to soft crunchiness and increased health. Don’t overeat in sprouts though; one cup a day will provide you more than you can imagine. Because sprouts are beginning life they have to protect  themselves from being eaten before growing by toxins. But don’t let this take you off of them; their benefits are so much higher.

Why are they so nutritious? Because they contain all elements a plant needs to come alive and grow. They are packed with carbohydrates, proteins and oil. After germinating those become amino acids and natural sugars for the plant to develop. When you eat them, they will reveal their life force of enzymes to your body. It is essential to a raw food diet so let’s start sprouting those beauties.

Sunflower Pits after One Night of Soaking

Even if sprouting is easy, you have to know a basic rule to be successful. Seeds need darkness to sprout. If you are having trouble with growing those small tails, think of how a seed is developing in nature. They are mostly covered up with a light blanket of soil where they can gather all their power to reach out for the light.

So if you want to see those tails come out, you have to cover them up with a dark cloth or towel or place them in a dark place at room temperature. But let’s start from the beginning.

WHAT CAN YOU SPROUT?

All seeds such as alfalfa, sunflower seeds, red cabbage, broccoli, fenugreek, celery, oats, radish, leek, you name it.

Grains as wheat grass, barley, rye, millet, rice and buckwheat.

Legumes require a longer soaking time (about 15 hours) because they are much harder. But lentils, chick peas and mung beans are very worth wild waiting for.

WHAT DO YOU NEED?

  • Any glass jar will do. Take a few jars for different seeds or grains. Or you can buy a system as you are seeing here.
  • A cheese cloth and a rubber band to hold the cloth tight around the mouth of the jar.
  • Or you can use a sprout bag instead.
  • Organic seeds, grains and legumes.

DAY ONE

Day One - Sunflower, Wheat grass & Alfalfa

  • All you need to do is place one or two tablespoons of seeds or grains to your choice in the jars and cover them up with pure water. If you soak legumes, double the amount; they aren’t swelling as much as seeds.
  • Put them in a dark place at room temperature overnight.

DAY TWO

Alfalfa, Sunflower and Wheat grass Day Two

  • In the morning, rinse the seeds very well and turn the jars upside down so all the water can leak out and the seeds won’t get a chance to get mold.
  • Rinse 2 to 3 times a day. If the weather is warm, rinse more often.
  • Always turn the jars upside down and cover up or place dark.
  • Depending on the kind of seed, you will already notice some tails ready to come out

DAY THREE

Wheat grass Day Three

  • Continue rinsing and draining.
  • Some sprouts will be ready, others will need another day such as wheat grass.

DAY FOUR

Alfalfa Sprouts on Day Four

  • Are your sprouts having nice tails? Then they are ready to come into the light!
  • Place the jars upside down in bright light, preferably in the sun light.
  • You will see photosynthesis take place and watch your sprouts turn green in only a few hours.
  • Keep them in the light for a whole day until they are nice and green
  • Store them in a sealed container in the refrigerator. They keep well for about a week. But don’t wait that long; just eat them to benefit fully their life forces!

Isn’t it amazing how much alive and nutritious food you can grow of almost nothing?

Sunflower Sprouts