Pieter, used to be the Wheatgrass Man in Vilcabamba, Ecuador, shows how to make Wheatgrass Bread, in the manner of the Essenes, and Ann Wigmore, in Vilcabamba, Ecuador, at the home of Matt Monarch and Angela Stokes-Monarch.
2 c. spring wheatberries
1 c. fresh basil
1 c. chopped tomatoes
1 chopped onion
1 squash, seeded, peeled and cubed
1/2 tsp. pepper
1 c. ground flax seeds
options: 1 c. kamut or rye berries, instead of the wheatberries
Soak wheatberries for one day. Drain. Rinse twice a day or 2 – 3 days, depending on how long you want the sprouts. Grind in your Omega Juicer or Greenstar Juicer with: basil, tomatoes, onions, squash, pepper, ground flax seeds Spread on dehydrator sheets and dehydrate for 20 hours at 105 degrees. Flip over after the first 10 hours. You can also use rye or kamut berries, sprouted, instead of wheatberries.
Word of the Day – cebolla roja – red onion
Tip of the Day – Some people think they can’t eat wheatberries, if they’re allergic to wheat. But they often find that sprouted they are able to!