Smoked Cherry “the Bomb” Pepper Cheese Spread

Smoked Cherry Bomb Pepper Cheese Spread

Smoked Cherry Bomb Pepper Cheese Spread

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

1T mellow white miso

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

1/2c +up to 3T filtered water

2t onion powder

1t heaping of smoked paprika or smoked chipotle powder

1T heaping of fermented Cherry Bomb Hot sauce or another type of raw hot sauce

1/2t pink salt

1/4c coconut oil

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

4 scallions, green & white minced

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 run this 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 uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosley covered. Leave this overnight or for 24 hours.

Step 2.

Mix in the salt, onion powder, smoked paprika, hot sauce, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. 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.


Kalamata Olive Cashew Cheese Spread- RAW, Fermented

kalamata olive cream cheese

Raw Kalamata Olive Cashew Cream Cheese Spread

This is a pro-biotic rich cheese! This would be AMAZING using pimento stuffed spanish olives! You could also add spices in like rosemary, basil, or fresh oregano- super delicious on bread, crackers , or with fresh veggies like celery dipped in.

1c raw cashews

1c raw sauerkraut (not pasteurized)

1T dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

3T of coconut oil

1T extra virgin olive oil

1/2c kalamata olives, divided

3-4T water- just enough to process until smooth- less is better!

Take 1/2 of the olives and mince with a sharp knife. Transfer and set aside in a mixing bowl.

In a blender, add in all of the ingredients, (including the other 1/2 of the olives) except the water and blend until totally creamy and smooth. Add the water as needed, 1T at a time. Pour into a jar with a locking lid (gasket, air sealed) and close it up.

Mix the minced olives into the cream cheese base. transfer to your container.

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 allow to set up and cure for at least a week.

This is a pro-biotic rich cheese! This would be AMAZING with pimento stuffed spanish olives! You could also add spices in like rosemary, basil, or fresh oregano!

  • Delicious as a base for savory dips and spreads
  • Amazing spread on toast, bagels, and crackers

Homemade Fermented Sriracha Sauce (sweet hot chili sauce)

*sriracha sauce

This stuff is STRAIGHT UP AWESOME. Fermented, local, fricken amazing….I used my fermented hot sauce as the base and tried to get it taste like my favorite sulfite sugar laden bottled stuff…..I NAILED IT. I gather you could make this simply using fresh peppers, garlic etc, but the fermented aspect gives it a flavor unlike anything just raw can do…. I use this sauce on everything, from beans to rice, tofu, tempeh, sandwiches- EVERYTHING….I’m sorta in shock I made it taste so good….. 🙂

See for yourself and tell me how it goes!

Sriracha Sauce

3C fermented hot peppers or 2c blended fermented hot sauce

1c raw local honey or raw agave

2T heaping mellow white miso- more if needed

1 clove garlic

1/2t pink salt

In a blender, combine all ingredients and process until completely smooth. Taste for sweeter or adjust for more salt. Bottle and refrigerate.

Makes 5-6 5oz bottles, or just one really giant awesome home batch.



I have been wanting to share my passion for making Kombucha for a while now, so in lieu of a workshop, here is the written lesson. I love kombucha. I love making it, I love drinking it, I love everything it represents- to me it is a sort of guerrilla slow fermented food movement of health, wellness and culture- literally. The culture is called a SCOBY and there is lots of info out on the web about it’s amazing characteristics- for our purposes, this is the straight up recipe to get you going on your Kombucha trail blazing path. I have LOTS of SCOBY’s so if you are in the need for a Kombucha Start Up Kit (funnels, strainers, scoby and starter tea) email me. This will make 7 pints of Booch. I drink one a day so I am in the rhythm of fermenting, bottling, and then making the tea all over again, pretty consistently. I also always do a 2nd fermentation- meaning, the first time is just to ferment the tea, the 2nd ferment is flavoring and fizzing after the 1st ferment tea has been made (7-9 days).  After flavoring, I bottle it in glass bottles with a gasket tops to create fizz. I will describe my kombucha making process and if you should have questions, just post them.

What you will need to make 1st fermentation batch:

  • A healthy SCOBY
  • 1c starter tea (previously made from the last batch)
  • 5 tea bags- I use 2 black 2 green and 1 of a rose or pomegranate flavored tea
  • 12c water (4c hot water to brew tea, 8c cold once tea is brewed)
  • 1c sugar (I use organic sucanat or organic cane sugar)
  • label and marker

In a large tempered heat proof glass vessel, add the sugar, tea bags and water just to cover to steep, making a sweet tea mix. Once this has brewed, 5-7 minutes, remove the tea bags and pour the remaining cold water in. Add the starter tea and the SCOBY. Cover with a clean towel and secure the towel in place with an elastic band. On a label, mark the date and when you will be checking it. So for today, I marked 9/2 (the day I made the tea) and 9/11 (the day I will be checking it for doneness) Set this aside on the counter, out of the way or in a cabinet, and do not move or disturb for at least 7 days. As the tea ferments, it will be eating the sugar, so more days fermenting equals less sugar. It also tends to get a vinegary taste- some love, some not so much. I prefer mine in between so 8-9 days is how long I let mine go for. You can start tasting it after 7 days. It will also ferment more quickly in a hot space or in the summer months.

You can drink the tea as is. In order to do that, you will want to strain out the SCOBY, and the new baby SCOBY that this batch JUST made. (it will make one every time you brew! You can give these away, use then in addition to your mother SCOBY and make them stronger, some people blend them up and use them as a facial mask or you can simply compost them)

*When saving SCOBYS, save enough of the tea you just made to cover it, place it in a jar and in the fridge.

2nd Ferment, what you will need:

When my tea is done, I take out the SCOBYS and set them aside in a glass jar the tea they just made- they are ready for another batch of tea. This doesn’t have to happen immediately. You can leave them in the jar, in the tea, until you are ready to brew again.

I flavor my tea with organic freeze dried fruit, real fruit purees, frozen fruit- whatever you can get your hands on. You will note certain fruits enhance both the flavors and the fizz due to their sugar content. My favorite is to use freeze dried strawberries- this is especially awesome when my base tea has Rose flavored tea in it- SO GOOD. So I place the fruit right into the brew vessel, cover it again with the towel, and place a rubber band around the top to keep flies out. I let this stand overnight to mingle their flavors. The next day, I strain everything out and pour the flavored tea into bottles, lock the lids, date and label the bottles and let stand on the counter for 3-5 days. *CAUTION- contents under pressure can explode- this is especially true for brews with a higher sugar content. Start conservatively with your fermenting days, especially using glass bottles, until you get comfortable and into a rhythm.