Herbal Remedies - Recipe for sprouted wheat bread

[Guest guest]

OK, here they are, but i have to say that credit for these go

to " Raw: The UnCook Book " . I adapted these ever so slightly since i

did not want to use some of the ingredients during the cleanse since

I was not sure if they were cool to use or because I wanted to change

the flavor slightly. If you have never seen this book, i would highly

recommend it for some neat recipes!

Note: all ingredients are organic & seeds and nuts have been sprouted!

 

ALMOND FLOWER CHEESE:

1/2 Cup Sunflower Seeds

1 Cup Almonds

1 to 2 cups of liquid (such as Purified water, juice or veggie broth)

1 clove of garlic minced

2 to 3 Tblsp Chives

1 Tblsp Basil

1 Tblsp Dill

1 tsp Thyme

pinch of Celtic sea Salt or Braggs Liq Aminos

 

Grind nuts and seeds in a food processor until fine. Set aside. In a

blender place 1 cup of the liquid and minced garlic then blend. Add

ground nuts and seeds; you may need to scrape the sides down

periodically and add more liquid to get the texture somewhat smooth

*Be careful not to add too much liquid*.

Add herbs, blend and taste to adjust.

Once you have a smooth consistancy (kind of like hummus) empty

contents into a collander lined with cheesecloth. Place the

collander over a bowl and allow some of the liquid to drain off.

 

You can use it after about 4 hours (depending on how much liquid you

added and how wet it is when you are ready to use it).

 

Lasts about 3 days in the fridge if you dont eat it all!

 

Ricotta Style Cheese

 

1 Cup of Coconut water

1 Cup of other liquid (such as jucie or water, or broth)

2 Cups of walnuts or Almonds

1 cup of Pine Nuts

3 to 4 Tblsp of Lemon Juice (Fresh squeezed of course!)

1/2 tsp of pepper

Salt or Shoyu to taste

 

Grind nuts and seeds in a food processor until fine. Set aside. In a

blender place Lemon Juice and Coconut juice then blend. Add ground

nuts and seeds; you may need to scrape the sides down periodically

and add more of the other liquid to get a somewhat smooth texture

*Be careful not to add too much liquid*.

Add pepper and Salt or Shoyu (NOT BOTH), blend and taste to adjust.

 

Once you have a smooth consistancy (kind of like hummus) empty

contents into a collander lined with cheesecloth. Place the

collander over a bowl and then place a bowl over the cloth wrapped

Cheeese mixture; allow liquid to drain off. (The bowl is to help

drain off more liquid and will give you a firmer texture of " cheese "

 

You can use it after about 4 hours (depending on how much liquid you

added and how wet it is when you are ready to use it).

 

Lasts about 2 to 3 days in the fridge

 

NACHO CHEESE

 

Use the Ricotta recipe above, but when adding liquid to blender, add

the following:

1/4 red bell pepper minced

1 to 2 Garlic cloves Minced

1/2 Habanero minced (or a whole one if you like any more fire than

you are already getting from TT!)

1 to 2 tsp ground cumin

1 to 2 tsp ground tumeric

1/4 cup finely minced Cilantro

1/4 finely minced onion

 

Add the nuts and then prepare same as ricotta cheese.

 

Good luck and happy eating!

 

Sylvia

herbal remedies , Suzanne <suziesgoats>

wrote:

> Post 'em Sylvia!!!

>

> Suzi

>

>

[Guest guest]

Dear Sylvia,

You better post those recipes LOL ;o)

Great that yer doing so well.

Love,

Doc

 

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington

 

-

Sylvia

herbal remedies

Thursday, January 29, 2004 2:50 PM

Herbal Remedies - Re: Recipe for sprouted wheat bread

Wow Suzi!This is just what we were looking for. Now do you have one for Sprouted grain Pizza Dough?How about Sprouted grain Tortilla?today is day seven of the 4 week cleanse for DH and while we are dying for foods we used to eat, we are becoming quite creative with what we are eating during the cleanse.I have some cool receipes for sprouted nut cheese if anyone is interested :)Sylvia ( & Ian)

[Guest guest]

I can't answer this, however, Essential Eating Sprouted flour recipes bake bread at 350 degrees....'

Suzisupervixen08 <supervixen08 wrote:

Question from the culinarily ignorant :)I've heard that it's ideal to bake bread (especially alive, sprouted bread) at temperatures under 130-150 (exact #s vary). Is it possible to adapt this recipe so I could keep it below those temperatures? If so, how? (I understand it'll probably take a lot longer to bake and all.)

 

SiteBuilder - Free web site building tool. Try it!