Fermented Pine Nut Cheese with Body Ecology Starter

 

Pine nuts
Image via Wikipedia

I have learned that fermenting nuts means that I can have more of them. This is probably because the good bacteria in the culture starters I  use helps to break down the nuts, However, I still try to keep them varied and in small amounts for balance.

Ingredients:

  • 2 cups organic raw pine nuts
  • juice of 1 lemon

Props

  • Sterile glass jar
  • Strainer (like a metal strainer with handle)
  • Cheese cloth
  • Bowl and plate
  • Good blender

Process

Blend 2 cups of pine nuts  in your Vitamix or high speed blender(you do not have to soak these) with enough water to make a creamy consistency in . Add juice of 1 lemon. Scoop into sterile jar. Ferment over night using 1/4 cup coconut kefir or other fermented liquid or 2  digestive enzymes.

Close the jar and allow to ferment for about 12 hours.  Remember that the friendly bacteria eat sugar, so foods like this ferment quickly, and the bacteria will die if there is no more sugar to feed them. If you wanted to ferment it longer you could add some inulin (chicory fiber) to feed the bacteria… but I have never done it that way.

After 12 hours, remove cheese from jar and place in cheesecloth. Lay the cheesecloth in strainer, and place the strainer over a bowl in the refrigerator. The liquid will drain into the bowl and make a thicker cheese. Cover the bowl with a glass plate (to keep it as sealed as possible)

You can then add herbs and sea salt to your cheese for a delicious dip, spread or addition to your soup, salad or any other meal.

You can even dehydrate this on raw crackers and make cheese crackers.

(You can skip the cheesecloth step if you like. The cheese will still be delicious, but softer).

P.S.  Lots of children on the “autism spectrum” have food allergies because they do not have the bacterial digestive make-up to break down some of the proteins and sugars. Nuts are a big trigger for many of our kids. We never had a problem with fermented pine nuts in  moderation. Then again, pine nuts are not really nuts.

If your child is allergic to nuts, depending on the severity — you may be able to reverse the allergy by repairing the gut. And, if you still want to try this cheese recipe you can replace the pine nuts with sesame seeds, sunflower seeds, pumpkin seeds or a combo of them.

Mangia Mangia

G

 

Vegan Fusion Guacamole Burgers that will Blss Your Socks Off

You hungry?

You better be. This recipe Blissed my family out so much that my hubby made me write it down. It’s probably due to the fact that we eat so much raw food. Once in a while we like to enjoy something cooked. Luckily, I also created a raw version that is equally as delish.

Friends, I am no Rachel Ray. I don’t follow recipes, exactly. I make huge kitchen messes. And, I never open canned food. But, what I admire about Rachel Ray is her ability to make something tasty in a pinch, and recreate recipes to be used over again.

A Dish That bears Delicious Leftovers

Ingredients:

  • 2-3 cups soaked/sprouted and steamed red quinoa (soak in water and 2 tblsp raw apple cider vinegar for 8 hours or more)
  • 2 cups home made rice/sesame flour
  • 2 cups chopped wild mushrooms
  • 3 stalks chopped celery
  • ¼ chopped purple onion
  • 2 tblsp Italian seasonings
  • 2 tsp yellow curry
  • 1 tsp mustard
  • ¼ cup wheat free tamari
  • 1-cup tempeh crumbled

With a little prep work you can have several healthy eats.

Step 1: Make Homemade Flour

Rice/Sesame Milk:

  • Soak your sesame seeds and brown rice in water for 1 day
  • Rinse. Add to your blender with 1 quart of fresh water. Blend. Strain pulp with nut milk bag.

Your pulp is your flour. You can use it wet or dry.

This milk can be added to smoothies or used to make hochata or enjoyed alone

Step 2: It’s Burger Time

Burgers:

  • Marinate mushrooms, celery and onions for a half hour with tamari and spices
  • Add, cooked quinoa and raw tempeh. Blend on high speed until it’s all smooth. Fold in your flour and form patties.
  • Pan sear with coconut oil and place in the oven on 350 to finish cooking.

Serve with guacamole and cultured salsa between lettuce leaves or on a sprouted tortilla

Holy yum!

Raw Foodie Option:

This whole recipe can be done raw by eliminating the quinoa and adding sprouted sunflower seeds in its place. Then you can dehydrate it for about 5-10 hours depending on thickness of burger. I also love this method. Holy Yum plus living enzymes!

OR, you can try another one of my Faves.. the Midnight Mushroom Wrap — an all raw magical feast.

Enjoy!

Gina

Image credit: Making Guacamole by: blmurch