SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

This is bomb. Leave out the onion powder and you have the base for a cheesecake, I know because I’ve made it. That recipe is coming soon. Try this. YUM. Perfect on crackers, bread, with raw fresh veggies like celery or carrots dipped into it…top it with olives, mix the olives in, chop up some chives…this shit is DOPE.IMG_2467

SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

1c cashews, soaked for an hour then drained

vegan probiotics- 2 capsules (empty powder and dispose of the capsule) or 1t powder

1/2c-filtered water

1/2t pink salt

1/4t onion powder

2t lemon juice (omit if fresh is not available)

Step 1.

In a Vitamix or high-powered blender, add the cashews and water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up- if this happens let it cool prior to adding the probiotics.

When totally creamy and smooth, add the probiotics and blend for 20-30 more seconds. Remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered. Leave this overnight at minimum, taste for the sour, and let it sit until desired sourness up to 24hours.

Step 2.

Mix in the salt, onion powder and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set and flavors to meld.

 

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

Mac and cheese and broccoli

Since opening the second studio- time has become even more precious and my commitment to eating beautiful foods has become even more a priority (NO MORE PALM OIL). I had a craving for Mac & Cheese and none of the ingredients that I had used to make the last recipe- I had no beans that were cooked in the house other than dal, no peppers, so I improvised with what I had- homemade hummus, and a beautiful local Butterkin Squash that I roasted. Instead of adding garlic and beans I added the hummus, I added my Fermented Hot Sauce instead of fresh red peppers. It came out spicy and perfectly paired with the sweetness of local broccoli. It was SO SO good- I made it after class and it literally took no more than the 15 minutes to boil the pasta before I was sitting down eating it. Hope you enjoy it!

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

1c prepared hummus or chickpeas or white beans

3T fermented Hot Sauce or sriracha (spicy)

2T mellow white miso paste

2T cooked squash- Butternut, kobocha or other orange-fleshed squash

1/4c raw cashews

1/4c nutritional yeast

2T tapioca starch

2t agave or maple syrup

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1T coconut oil or vegan NO PALM oil Butter   *optional

2c-cooked broccoli, minced (see below- frozen broccoli would work well)

1 Pound of Gluten Free Pasta

6c water to boil

2t pink salt

Clean and trim the broccoli and keep in larger florets with stalks.

In a large pot, bring the water to a boil, add the salt, toss in the broccoli and cook just until tender and bright green- about 3-4 minutes. With a slotted spoon, sweep the broccoli out into a strainer and set aside to cool.

Add the pasta into the boiling water and cook until tender- 10-12 minutes or according to package.

While the pasta is cooking, when the broccoli is cool, using a sharp knife, mince the broccoli. Lightly salt and pepper and set aside.

Place all of ingredients except the tapioca starch and broccoli, into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. Add in the tapioca starch and blend well.

Drain the pasta and set aside. In the same pot add the cheese sauce and stir over medium heat until it starts to thicken- about 2-3 minutes. Add in the pasta and continue to cook over medium heat for an additional 2-3 minutes or until the entire mixture is heated through. Add in the coconut oil or butter. Add in the broccoli and stir until well incorporated.

Serve immediately. YUM.

 

Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

roasted-kobocha-squash-soup

Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave

 

Bring 6c of water to a boil.

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

 —

In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Cherry Bomb Cashew Cheese

cherrybomb-cashew-cheese

Sort of spicy, sort of sweet, oh so smokey and delicious. So yum on crackers or on a gluten free bagel with fresh tomatoes.

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

2 Cherry Bomb Peppers, seeded and minced

1/2t pink salt

4T coconut oil

1/2t chipotle powder

1/2t raw honey or raw agave

3T nutritional yeast

2t lemon juice (omit if fresh is not available)

Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, peppers, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.

Raw Cherry Bomb Cashew Cheese

*cherrybomb Cashew cheese

Raw Cherry Bomb Cashew Cheese- Savory

1/2c raw cashews

1/2c raw sauerkraut (not pasteurized)

2t Dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

2T water

2T of coconut oil

2 cherry bomb peppers- destemmed

In a blender, add in all of the ingredients and blend until totally creamy and smooth. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and leave it to set up and cure for at least a week.

This is a pro-biotic rich cheese!

  • Delicious as a base for savory dips and spreads
  • Amazing spread on toast, bagels, and crackers
  • Change the flavor by adding different peppers, herbs, olives, spices et

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

1t raw agave or raw local honey

2T raw cacao nibs

1T maca powder

2t lucuma powder

1T chia seeds

1t vanilla

1scoop protein powder

1c ice

Blend all ingredients together except the ice and the cacao nibs and process until smooth- taste and adjust if needed

Add the ice and the nibs and blend just until smooth.