Jean Anthelme Brillat-Savarin:

A new receipe brings more joy to mankind than the discovery of a new star.

maanantai 11. lokakuuta 2010

Porridge of living rye

A thick porridge and cranberries
Let me start by telling you how fantastic our national grain is. I'm talking about rye.  Not in it's traditional form but sprouted and fermented.  It's a lot easier digestible and you got all the nutrients in a super duper way.  Start by soaking the grains for 24 hours.  Drain them and let them sprout for two days or until you can see the sprouts.

Sprouted rye

Pour water to cover the grain completely. Add a teespoonful of juice from sauerkraut to start the fermentation.  After a day in the fridge the water is getting a fresh taste. Now the drink is called Rejuvelac.  The grains will keep for weeks in the fridge.
Living rye porridge:
Sprouted and fermented rye
a handful of pecans
a handful of raisins
1-2 tbl cranberries (if they are in the season)

Put everything in a foodprocessor and run it untill it looks like porridge.  If you want a thinner porridge than mine, add water according to your taste.
Bon apetit!

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