IT’S HERE THE LONG AWAITED CHEESE MAKING VIDEO. JUST SO YOU KNOW, IT’S 25 MINUTES LONG. BUT YOU WILL LEARN HOW TO MAKE AGED NUT CHEESE AND CREAM CHEESE.
2 cups soaked cashews or macadamia nuts
1-2 probiotics capsules
1/4 or more cups of water
Dash of lemon
Pink or sea salt
Herbs of choice or smoked paprika, truffle oil
Here is the cracker recipe from this video
1c flax seeds
1c sunflower seeds
1/2 c hemp seeds
Pulse chop in a Food processor to break down into a flour consistency
1/2 onion small chopped
1 zucchini small chopped
2 Carrots small chopped
1/2 red pepper
Basil or 2 tsp pesto
4 T Tamari
Sea Salt or pink salt
1/4 cup nutritional yeast
2 T flax oil
1 Nori sheet or dulse flakes.
To taste Garlic and onion powder
Pulse chop adding a little water at a time starting with 1/4 cup. You want a thick but spreadable texture.
You will use about 2 1/2 trays from an Excalibur dehydrator lined with Non stick sheets. Using a cake spatula, spread the mixture evenly and thinly (the thin crisp better) set your dehydrator to 115 and leave the crackers in for 6 or more hours until they are dry enough to pull off the non stick sheets and flip over. Let dry overnight or until you can break into pieces. Breaking can be done while they are still drying as long as they are mildly dry. I like to break in different sizes, some larger pieces for an avocado sandwich or as a pizza base, but if you like uniform pieces score when turning over and removing non stick sheet. Store in glass container or ziplock bag. Will be ok not refrigerated for a couple weeks. Not sure after that time. I think when refrigerated the get softer.
PUMPKIN SPICE LATTE (see my youtube video for demo of this recipe)
Pumpkin Spice Latte
2 cups brewed tea, matcha, green, chai, or whatever you like
2 heaping tablespoons hemp seeds
¼ – 1/3 soaked cashews (can use un-soaked)
1 teaspoon vanilla
1 heaping tablespoon pumpkin pie spice – you can purchase organic already mixed or make your own with
cinnamon, nutmeg, cloves, ginger…fresh ginger works great for an extra-added zip! Grate ¼ – ½ to ginger directly into blender
1-2 tablespoons maple syrup, or sweetener of choice to taste.
Blend all ingredients until smooth pour into 2 cups, sprinkle with cinnamon. Great chilled.
Disease loves a toxic body, but feels the opposite about an alkaline body. This list
will help you choose alkaline fruits and vegetables.
On page 64 of Live Raw Around the World, there was an error in typesetting and both the fruits and vegetable list are the same. The following is the correction. This situation has been reported to the publishers and will be corrected in the following printings. Sorry for any confusion this may have caused you.
Check out my new vegan weekend bag. It’s even more beautiful in person. I got it from my granddaughter when she came to visit a few days ago. You can find one at http://www.indigoidsf.com/ which is her website along with other great products. It’s large and fits lots of clothes. Good for a woman or man and those who are looking for a good looking VEGAN bag. http://www.Indigoidsf.com/
This soup will inspire your creativity. Spices are all up to your taste buds. During summer months, I could eat this soup daily; it’s simple to make, yet so deliciously satisfying and healthy.
4 Roma tomatoes, cut in quarters, seeds removed
1 small yellow bell pepper, broken in pieces
1 small sweet red pepper, broken in pieces
1 large English cucumber, cut in chunks
1/8 cup shallots, cut in pieces
2 Fuji apples, cut into chunks, seeds removed
2 tablespoons good-quality extra-virgin olive oil
1–2 cloves garlic, crushed
1–2 dates or a small handful of raisins
1/2 bunch mint leaves
Juice from ½ lime
Himalayan salt to taste
Freshly milled pepper to taste
Cold water as needed to reach desired consistency – start with 1¼ cups
Garnish with chopped scallions, thinly sliced
radishes, and avocado
Use a blender or food processor and chop all to desired texture. I like mine just a little chunky but well incorporated. If you prefer a thinner texture, add a little water or blend for a longer time. Mixture is best if chilled before serving. When ready to serve, place in bowls and garnish with scallions and avocado.
TIP: Spice it up with chili flakes, jalapeno, or chili oil.