Interesting Broth…

Well, that’s what I’ve named it ;). A few weeks ago, it occured to me that if sprouted wheat is good for you — it’s called rejuvelac — then would sprouted vegetable seeds? Can you “lac” anything? Hmm…So I decided to lac my broccoli sprouts!

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It actually all started with the desire for some rejuvelac. Normally, I drink tisanes in the mornings; but, other than that, my diet is SO RICH IN NATURAL WATER with all the whole foods that I don’t need water at all. But during summer, I do thirst more and usually like to have teas and lots of ‘ades. I also like cool rejuvelac, straight! Sometimes with stevia and lemon, maybe with some mint leaves or a bit of frozen berries used as ice cubes and to add a bit of flavor. It is naturally tangy, so it’s good plain — well, to rejuvenatics it is ;^D

So I  had been contemplating experimenting with quinoa. I’d not heard of quinoa rejuvelac; then I did a search and, apparently, others have! 😀 More on that later.

So I soaked a small finger-bunch of the already-sprouted and ready-to-eat broccoli sprouts in  some water and let it sit. It had a *tiny* bit of fizz and began to have a slight “stinky” fragrance at 12 hours! So I didn’t want to let it go any further. I was kinda scared to taste it! Anyway, I did, and it tasted like a very light vegetable broth — no carbonation! Actually, very yummy and it was akin to chicken broth…in a strange way: I conclude it is the smell which contributes this and stimulates the olfactory sense to blend with the flavor, making one “conclude” it’s more chickeny-ish. I think I explained that right. :O I think this would be FABULOUS for raw soups — it would add lots of flavor; whereas, normally simply adding water doesn’t do anything for soups. And it would be especially nice for broth soups, which are rare in the raw-food world. I would just sip this by itself! I used to drink warm veg broth with some fresh daikon, ginger, garlic, green onions; a bit of cayenne; and a 1/2 teaspoon or so of good-quality miso in a mug when a little under the weather or felt a cold coming on or just something warm and light on a cold evening. A very nice veg broth, indeed.

I actually asked SproutPeople about it and they’ve never even heard of such a thing!  So, my own creation :D. Now, I do not know the nutritional value of this; but, I imagine it to be high. Still, if no studies on it have been done, I’m not really sure how MUCH should be consumed. Honestly, I can’t imagine anything bad…I’m also VERY much into fermented foods; they are fabulous for the body.

I did not want to let it go past the 12-hour mark; so I drained it and put it in the fridge. The flavor actually improved over a day and the odor diminished. I’m not sure if the odor was simply from removing the sprouts (probably) or whether the cold broth made it less fragrant. Many foods change upon refrigeration: Garlic, for example, can become more strong after sitting; and some spices can mellow and need to be added again to ‘freshen’ a recipe that’s been sitting.

If I were a raw-foodie ‘cook’ (not ‘kook’ 😛 ) I’d use this often; however, I never cook! I’m still simple ETL, pretty much raw. Hmm…I guess I could use it in my dressings.


Now about that quinoa rejuvelac: I only found a few references to it — Not many at all. So I contacted some folks via their blogs where they were referred to because none had directions! So, I sorta assumed it was basic rejuvelac 101, but, times vary according to seed and grain, so I wanted the 411! No one responded : What’s the deal with people not responding to their blogs?!!?! I mean, what’s the point of having one? Whatevuh…

Well, with no info, I just soaked a bit to see:

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Don’t have a pic of the results but about 2 hours later, the quinoas were plump with water and ready to sprout. Quinoa sprouts very quickly — anywhere from 30-minutes to a couple hours is all it needs to soak; so it’s one of the more convenient grains, requiring draining and rinsing for a couple days only to sprout.

After the sprouting, I added it to some water, as normal. Twenty-four hours later, it was a bit cloudy as most rejuvelacs are; however, I had no idea what it was supposed to be like! Should it be fizzy like other rejuvelacs? It wasn’t. Should it turn clear? What should it taste like? Bitter? Mild? WHAT?!??! So, I took a small sip and it tasted…kinda chalky-starchy, I think. Honestly, I didn’t take a big enough drink. I threw it outgreen big confused

If anyone out there knows how to make this please comment here and let me know!! I’m going to give it another go soon, but any suggestions or shared experiences would be appreciated.


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  1. Loz said,

    May 10, 2014 at 3:48 am

    I have tried using quinao and before that amaranth and not successfully. Neither had a fizz or lemon taste. I am stuck and I am the same cannot get answers or help. I wondering if my problem is the temperature conditions. My home is not that warm and I cannot cope witht he heating on. Room temperature in America is not the same as room temperature in UK where I live. My home during day is 60 at best, so not sure what to do. Have you got any further?

    • Strix said,

      May 13, 2014 at 7:21 am

      Hi, I haven’t tried the quinoa experiment again. It didn’t quite work out that first time, but I would still like to know more. I love amaranth and have not tried it, but that sounds good!
      Maybe the quinoa needed a longer sprouting time…Since it had a chalky taste, that tells me it still had too much starch. Usually, most of the starch is sprouted out, and the result is a higher protein content.

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