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Cultured food is as old as the earliest civilizations, perhaps even older. In modern as well as ancient times, wine, beer, cheese and yogurt have been examples of cultured products. These days, however, our "modern" methods of producing these products have rendered them less than excellent for our health. The making of most wine and beer now involves chemicals to "speed" the fermentation process, and our yogurts and cheeses have been pasteurized, rendering them unsuitable for human consumption. Most cheese now is being made with genetically engineered enzymes, such as Chymosin, Aspartic proteinase enzyme from R. miehei and others.
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Yogurt and Cheese from Nuts and Seeds: |
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ALMOND YOGURT |
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2 |
cups sprouted almonds, blanched (see Glossary)
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12 |
oz. filtered water (or Rejuvelac)
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1) |
Put the sprouted almonds into a blender with the water (or Rejuvelac)
and blend to a fine cream. |
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2) |
Pour the cream into a muslin bag and squeeze out all the liquid. You should
have approx. 10 oz. Put this liquid into a wide- mouth glass jar, cover
with muslin or cheesecloth and let it sit at room temperature for 8 hours.
The yogurt will separate from the whey, which stays on the bottom of the
jar. |
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3) |
When done, put the jar into the refrigerator and let it solidify more. To serve, scoop out the yogurt from the top CAREFULLY, so as not to mix the yogurt with the whey.
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Makes approximately 6 oz. of yogurt. Keeps for up to 5 days in the refrigerator.
When storing all nut and seed yogurts, keep them in the same glass jar
that you made them in, but when screwing on the top, leave it loose. In
other words; do not screw the top on tight. This lets in a little air
circulation and doesn't build up any pressure in the jar and the yogurt
lasts longer. |
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PINE NUT YOGURT |
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2 |
cups pine nuts
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8 |
oz. filtered water (or Rejuvelac)
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additional filtered water for soaking |
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1) |
Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours.
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2) |
Rinse again. Put the nuts into a blender with 7-8 oz. filtered water or Rejuvelac and blend to a fine cream.
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3) |
Pour the cream into a muslin bag and squeeze out all the liquid. There should be approx. 12 oz. of liquid. Put the liquid into a wide-mouth glass jar, cover with cheesecloth or muslin cloth, and Let sit at room temperature for 8 hours (5-7 hours in hot weather). You will see the whey separate from the cream, which rises to the top.
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4) |
When it is done, put into the refrigerator for about 3 hours, so the cream solidifies more. To serve, scoop out the yogurt carefully as needed from the top, leaving the whey on the bottom of the jar.
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Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to 5 days in the refrigerator.
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PINE NUT PARMEZAN |
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2 |
cups pine nuts
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1) |
Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours.
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2) |
Rinse the pine nuts, then place on a mesh dehydrator tray and dehydrate
at 95° F for 24 to 36 hours, or until thoroughly dry. |
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3) |
Grind the pine nuts in a coffee/nut mill. Store the Parmezan in the fridge.
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Yield: a little more than 2 cups. Keeps for up to a month in the refrigerator.
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VEGGIE SEED PATE
(It's Not Chopped Liver!)
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1 |
cup almonds, soaked overnight in filtered water and blanched (to remove
skins - see Glossary) |
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1/2 |
cup sunflower seeds, soaked overnight in filtered water |
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1/2 |
cup sesame seeds, soaked overnight in filtered water |
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1/4 |
cup minced red or green bell pepper |
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1/4 |
cup minced onion |
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1/4 |
cup minced celery |
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1/4 |
cup minced mushrooms |
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1/4 |
cup minced parsley |
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1/4 |
cup minced fresh basil (or 1 tsp. dried basil) |
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1 |
tsp. kelp powder
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Nama Shoyu and/or Celtic sea salt, to taste
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1) |
Drain and rinse almonds, sunflower seeds and sesame. Put through the Champion
or Green Power juicer with the blank (homogenizer) in place, to make a
pate. (If you don't have either of these machines, put into a food processor,
and utilizing the "S" blade, process as fine as possible.) Set
aside in a bowl. |
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2) |
Mince the vegetables with a mincing knife or you could put them into a food processor and using the "S" blade, process as fine as possible. Then mix the finely minced vegetables with the nut/seed mixture and blend well by hand, adding in 1 tsp. kelp and Nama Shoyu and/or Celtic sea salt to taste.
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3) |
Form into a loaf. Cover with a cotton cloth (or a clean lightweight dishtowel) and leave out at room temperature for 7 to 10 hours to ferment. Then remove the towel and put into a covered container in the refrigerator.
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Serves 6-8. Keeps for a week. |
SERVING SUGGESTIONS:
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- Use this pate to make Puree of Asparagus Soup,* Collard Rolls,*
or Rhio's Secret Dressing*
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NOTE:
Just a
little bit of this pate is an all around flavor enhancer for other
dishes. Experiment.
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*See Book, Hooked on Raw |
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