Archives: Healthy Recipes


Dr.Ann Wigmore’s Rejuvelac Recipe

 Dr. Ann Wigmore, the Original Founder of the Hippocrates Health Institute


  • 1/2 cup wheat berries
  • 5 cups filtered or spring water
  • Large glass jar with a wide mouth
  • Cheesecloth or nylon mesh screening
  1. Clean the wheat berries by removing any obvious contaminant. Wash the wheat grain under tap water. The dead or broken seeds will float to the top. Discard them as they do not promote fermentation.
  2. Soak wheat berries in a large jar, covered with cheesecloth or nylon mesh screening, for 10-15 hours.
  3. Drain off water, but do not rinse wheat berries. Let wheat sprout for 2 days.
  4. After this time, pour water over wheat sprouts (use about 3 times the amount of wheat sprouts).
  5. Cover the jar and leave it at room temperature for 24 hours. Then pour off liquid Rejuvelac into another jar. Cover and refrigerate; it will keep for several days in this way.


  • Use a cool, dark place for fermentation.
  • The wheat sprouts can be reused 2 more times to make additional Rejuvelac. Start by pouring more water over sprouts, and proceed as described.
  • For fuller-flavoured Rejuvelac you may use the following alternative method. Blend lightly 1-day-old wheat sprouts with a little water. Pour into a large glass jar, add remaining water and cover with a piece of cheesecloth or nylon mesh. Let them stand for 3 days. Rejuvelac will be ready to use on the third day. It will have a pleasant smell and a slightly lemony flavour when it is ready. It can be stored in a covered jar in the refrigerator for 2-3 days. Ideally, however, it should be served at room temperature.
  • During the summer months you can soak the seeds for 36 hours instead of 48 hours and then do 2 more cycles of 16 hours instead of 24 hours.
  • The basic proportion for making Rejuvelac: 1 part of wheat sprouts and 3 parts of filtered or spring water.
  • You can add juice from half a lemon into the Rejuvelac for additional flavour.
  • Lemon juice will also act as a preservative and help the Rejuvelac last longer.

Recipe for Alcohol Based Tincture of Propolis


To make a 25% (1:4) alcohol tincture


25 grams of propolis

100ml of strong clear grain alcohol (75 proof or higher)

Glass jar with lid

Coffee filter or fine cloth (muslin)


Clean the propolis by removing any obvious contaminant such as pieces of wood or other debris. Place propolis in a clean glass jar.

Add the alcohol and close with a tight-fitting lid. Shake. Leave the propolis soaking for 2-3 weeks in a dark place, shaking it 2-3 times a day.

At the end of this period pace the jar in the refrigerator for a day, and then filter through a coffee filter or a fine cloth (muslin).

Store the liquid in dark-coloured bottle away from direct sunlight. Propolis tincture made this way should last indefinitely.



This recipe does not constitute medical advice and the presenter cannot accept any legal responsibility or liability for their use.


Strawberries and Clotted Cream Pancakes


Prep + cook time 30 mins Make 8

3oo g white or wholemeal flour

300 g water

300g milk

1 egg

1 tbsp sunflower or vegetable oil, plus a little extra for frying

Pinch of salt

300-400 g sliced strawberries

200 g clotted cream

6 tbsp raw honey

Put the flour, egg, milk, water, 1 tbsp of oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

Heat a non-stick frying pan over a medium heat and add a knob of butter. Repeat until all the batter is used up.

To assemble each pancake, add 1 tbsp of clotted cream and 1 tbsp of sliced strawberries and spread 1 of tsp honey on top.

Roll up; serve with additional strawberries.


Coconut and Mango Smoothie


2 medium chilled ripe mangoes (850 g), peeled

1 cup (250 ml) chilled coconut milk

2 tablespoons lemon juice

2 tablespoons raw, unpasteurized honey

4 passionfruit

1 apricot

1/4 cup (40g) coarsely chopped nuts (your favourite)

2 tablespoons shaved fresh coconut

2 teaspoons brown linseeds(flaxseeds)

  1. Blend chopped mango, coconut milk, lemon juice, unpasteurized honey and the pulp from 2 passionfruit until smooth.
  2. Pour smoothie into serving bowls; top with sliced apricot, nuts, rest of the passionfruit pulp, the coconut, linseeds, and if you like, edible flowers. Serve immediately.







Ginger Lemonade


10-15 cm ( approx. 50g) piece fresh ginger, unpeeled

1 medium lemon (150g), peeled

2-3 tablespoons raw, unpasteurized honey

1 litre ( 4 cups) sparkling mineral water

  1. Push ginger and lemon through a juice extractor into a jug; you should have about 1/4 cup (60ml) juice.
  2. Combine juice mixture and honey in a large jug; stir in mineral water. Serve over ice cubes, if you like.