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

Green Juice with Kimchee Brine

*Green juice with Kimchee Brine

I can’t even express how much I love the taste of this juice. It is my go to alkalinizing recovery detox juice. The addition of Beet Kvass, Kimchee or Sauerkraut brine takes this juice to another level of deliciousness- in addition adding a whole slew of vitamins, minerals, and gut loving healthy pro-biotics. SO YUM.

Da Juice

If you are juicing for two, simply double the recipe. I use all organic veggies.

1/2 cucumber with the skin

1 stalk celery

1 small handful of  cilantro

1 small handful of  parsley

1 lemon, peeled

1″ piece of fresh ginger

1 stalk kale with the stem

10 oz. brine or kvass

Pass all of the vegetables through the juicer. Strain into a serving glass and add in the brine.

Drink immediately. On an empty stomach is best.