Rejuvex

Rejuvex is a raw, homemade cultured liquid, extremely rich in enzymes with a high biological activity. It is the result of the natural fermentation from organic wheat sprouts. This liquid can be drunk alone or used in other recipes to aid in fermenting other nuts and seeds into a delicious cheese. We call it “high cheese” because it is full of life-giving enzymes, giving the eater of the cheese “high” energy.

Ingredients

Small Recipe
1/4 cup dry organic whole wheat berries
1 cup purified water

Large Recipe
1 cup dry organic whole wheat berries
1 1/2 cup purified water

  1. Soaking the wheat berries. Rinse the wheat berries in a strainer, then place in a covered, non-metallic dish (such as glass) and soak for 12 hours in purified water.
  2. Sprouting the berries. Next, drain off the water. Rinse well, then place in a glass quart jar turned with the mouth downwards at a 45o angle for another 12 hours, rinsing once or twice during that time. Cover the mouth of the jar with cheesecloth (or a thin cotton washcloth) secured by a rubber band. (This drains the wheat without letting the wheat out.)
  3. Grinding the sprouts. After 12 hours, the wheat berries should have small sprouts starting at their tips. (If you use wheat that does not sprout it may be damaged or irradiated. Do not use.) Grind the sprouts in a TurboBlend 4500, a super blender/ grinder (or in a regular blender).
  4. Setting Out the Jars to Ferment. Put 4 rounded teaspoons of the ground sprouts per quart jar. Fill each quart jar with lukewarm, purified water. Cover each upright jar with a cheesecloth or thin washcloth, secured by a rubber band. Allow to stand at room temperature (72o to 74o) for three days. On the fourth day, the Rejuvex is ready for drinking or making nut or seed cheese. (We make Rejuvex in 24 hours by setting it on a warming plate with a 90o temperature.)
  5. Making Refills. After you pour the liquid off (to drink or for use in other recipes), you may fill the wheat jar again with lukewarm, purified water, then set aside for another 24 hours. Pour the liquid off again for use. You may repeat the process one more time.

Note: The pure starch (broken down from the sprouts) left over from the Rejuvex may also be used in soups, creamy salad dressings or dips. It is quite nutritious and easy to digest.