Recipies for Sprouted Nut cheese

[Guest guest]

I posted them last night, but here they are again. (guess i should

have changed the Subjsct line!)

Sylvia

 

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 , " Dr. Ian Shillington "

<Dr.IanShillington@G...> wrote:

> Dear Sylvia,

> You better post those recipes LOL ;o)

> Great that yer doing so well.

> Love,

> Doc

>

> Ian " Doc " Shillington N.D.

> 505-772-5889

> Dr.IanShillington@G...

> -

> 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)