VitalKal, is a slightly sweet tasting, fermented organic rice with no added sugar. Following a fermentation period of 50 or more hours, the koji produced (fermented rice) is dehydrated under low heat then ground into a flour rich in enzymes and probiotics.
When added to various foods VitalKal has a revitalizing and alkalizing effect such as reducing body acid content and improving digestion and the absorption of nutrients.
Easy to use VitalKal can be sprinkled over breakfast cereal, added to soy, rice and almond milk products, in salads, etc.
Ingredients: organic rice, aspergillus oryzae. Keeps 1 year at room temperature and 2 years in the refrigerator.
How To Use VitalKal
Revitalize and alkalize rice, soy or other milk: stir 1 tsp. of VitalKal into one litre of milk; allow it to set at room temperature for 1 hour before refrigerating.
Revitalize and alkalize breakfast cereal: sprinkle 1 tsp. of VitalKal or pour VitalKal milk over cereal. Good on salads as well.
Rice pudding: boil one cup of rice (barley, kamut, quinoa, etc.) in 2 cups of water; allow the rice to cool; add 1/3 cup of VitalKal. Place the mixture in an oven and turn on the oven light (32ºC) or pour the mixture into a yogurt maker set at (30ºC to 40ºC); allow to ferment for 8 to 12 hours or more; stir every 2–3 hours. Pour into a food blender for a smoother pudding. The pudding will keep in the refrigerator for up to one month.
Notes:
o As the fermentation progresses, and thanks to the enzymes, the texture of the pudding becomes more and more creamy, so that at the end only a few small grains of the original cereal remain.
o If more VitalCâlin is added, the pudding is stronger in taste and less creamy.
o To flavor, add maple syrup, vanilla, chocolate, mashed, grated or dried fruit, applesauce, a spread, cereals, Matcha green tea, etc.
o For a smoother pudding, put in a blender.
o You can make a vegetable milk by adding 2 to 3 cups of water per cup of pudding, after fermentation.
o Add as is to your cereals, yogurt, any preparation, etc. but do not forget to avoid cooking it since the enzymes are sensitive to heat.
Vitella: Hazelnut spread and VitalCâlin, a kind of living Nutella!
1 1/2 cups live cereal pudding
3/4 cup melted chocolate in a double boiler
1 jar of 500 g of hazelnut butter
Put the pudding in a blender; add the melted chocolate. Start the blender and gradually add the hazelnut butter, until a homogeneous mixture is obtained.
Moulin Abénakis Living Cereal Cream: In a saucepan, combine 1 cup of cold water with 8 tbsp. tablespoons of cream of cereal; cook until thickened; let cool. Add ¼ cup of VitalCâlin. Fermentation as for the pudding. Pass in a blender for a smoother cream. Can be stored in the refrigerator for a maximum of 1 month.
