Dr Morse hit the 40,000 subscribers mark on Youtube some days ago, congratulations! 🙂
Dr Morse hit the 40,000 subscribers mark on Youtube some days ago, congratulations! 🙂
Nut cheese? Yes of course! And it’s delicious and healthy : )
This one is made with macadamia nuts, probiotics and some herbs.
1) Soak the nuts for a couple of hours until they get a bit swallen and soft
2) Rinse and change the water, then put the nuts in a blender and add water, (slowly!) and blend until you get a paste, should be a bit liquid but not too much, like a cream.
3) Add the probiotics, for 2 cups of nuts I put normally one or two capsules or one sachet or half a teaspoon, make you experiments because it depends on so many things like the quality of the probiotics etc.
4) Blend a bit more to mix, not too much
5) Transfer the cream obtained in a cheesecloth and hang it on a strainer or in a jar to let the excess water drop down and allow the fermentation process
6) In the hot climate, like tropics, 12 hours could be enough, in temperate climate you may want to let the fermentation going on for 24 hours or more
7) Transfer the paste (now it should definitely be more like a paste than a cream) in a bowl and add pink salt or seasalt to the taste, you can also add some herbs like tyme, coriander, cayenne pepper, basil etc. and lime or lemon juice now. I suggest to make different small batches to have different tastes, specially in the beginning.
8) Put the cheese in a small tupperware, depending on the type of nuts, the cheese will take some days to get harder, macadamia for example is quicker than cashews. I like to keep the cheesecloth inside so it become easy to take it out and check “the brick”. I know … the bigger problem is you will eat it all, more and more every time you check it out eheheh : )
9) Let it rest in the fridge and after 2 or 3 days you should get a firm texture.
10) If you want the rind, like the one in the picture, once the cheese is firm, you can dehydrate it for some hours
In the pics the macadamia cheese with rind. (sorry for the pics are a bit dark)
Macadamia cheese on a flax “pizza” cracker with lime, cucumber and cilantro, yummy!
This recipe is very easy, just soak a cup of nuts like cashews, hazelnuts, walnuts etc. (even mixed together, just have fun playing and experimenting with it, remember the first ingredient is LOVE and having fun is kinda close to the emotional state of Love : )
Cashews are quick, even only 20min are enough, hazelnuts and walnuts are a bit slower and may require some hours and almonds, even slower may require one night ore more.
After soaking for a couple of hours put in the food processor with coconut oil, raisins a bit of honey and a sprinkle of salt (always use himalayan pink or sea salt, the other one is just poison, remember is very important, I’ll talk about salt specifically in a next post)
Then as soon as you have a paste add raw cacao powder to taste and to form a mouldable sticky paste. Prepare a large cup or a dish with some cacao powder on it or dried coconut flakes and with a teaspoon you can now spoon out the paste, roll in your hands and then pass in the dish for the cacao “coating” : )
Put the balls in the fridge, the coconut oil will get harder and everything will be ready very soon!
Every time I’m traveling, in particular on airplane, I feel the body needs to re-adjust with timezones and the peristalsis and the whole metabolism get obviously affected.
From the nutritional point of view, a few useful tips you might be interested in:
Avoid all microwaved food, that’s just junk. Much better a fasting day or two : )
Or ask for a Raw Vegan meal. If the airline has this option you are going to get at least some fruits.
If you can find some fresh fruit on the way, good, otherwise is good to have some of the following to snak on along the way:
Bring some sodium bicarbonate to clear your mouth, avoid commercial toothpastes, there’s poisonous fluoride and other harmful chemicals in it!
If possible choose buffet breakfast in hotels where you can always find fresh fruit, veggies, honey it’s ok, perfect if it’s raw.
Always google for some health/whole food store on the arrival location, often they are nearer than you think! And it can be a good place to make new connection and hang out with like minded people as well!
For the jet lag, there are wonderful TFT sequences, TFT is the amazing Dr. Callahan Thought Field Terapy based on Tapping the Acupuncture Meridians, very effective, see here: http://www.rogercallahan.com
For more info see my friend Nadia similar blog post here: http://www.making-healthy-choices.com/healthy-eating-while-traveling.html
Happy traveling! : )
Great time spent with Laura, Italian Chef and Co-author of the book “Il Crudo e’ servito”. (which means, in Italian, raw food ready on table 😉
We had good fun making great dishes like:
Zucchini Tagliatelle with curry sauce
Sunflower seed Mayo, with lime and capers, mmmm delicious!
Daikon Raw-violi stuffed with Cashews and pine nuts paste with Olive oil and persil dressing
Flax seed crackers
Qinoa, seaweeds and Radicchio (Italian red chicory) raw pie.
Chocolate and Cinnamon truffles and a lot of fresh juices and salads!
Thanks Laura and all the other great friends!
Prebiotics are simply food for the probiotics which is the good bacteria in our gut.
In the picture, Vegekraut I made from shredded red cabbage.
Cultured vegetables are made by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container. They are left to ferment at room temperature for several days or longer. Friendly bacteria naturally present in the vegetables quickly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious, and somewhat like “pickled.”
The airtight container can be glass or stainless steel. Use a 1 to 1½ quart container that seals with a rubber or plastic ring and a clamp down lid. Room temperature means 22 degrees Celsius or 72 degrees Fahrenheit, for at least 3 days. Best if to sit for six or seven days. You can taste them at different stages and decide for yourself.
In the winter months if your kitchen temperature falls, wrap the container in a towel and place it inside an insulated or thermal chest. In the summer months the veggies culture faster. They may be ready in just three or four days.
During this fermentation period, the friendly bacteria are having a heyday, reproducing and converting sugars and starches to lactic acid. Once the initial process is over, it is time to slow down the bacterial activity by putting the cultured veggies in the refrigerator. The cold greatly slows the fermentation, but does not stop it completely. Even if the veggies sit in your refrigerator for months, they will not spoil; instead they become more like fine wine, more delicious with time. Properly made, cultured vegetables have at least an eight month shelf life.
I noticed when I started eating and chewing on raw tough veggies, like for instance broccoli and kale salads, drinking a glass of the juice you get from cultured veggies, someone calls it, “Vegekraut” it’s really helping the digestion process.
If you want to know more about cultured veggies, google for Donna Gates or go here: http://bodyecology.com/aboutdonna.php
In the picture, a healthy meal with Vegekraut drink aside (the red pot)
There are many books written on the miracle of juice fasting.
Fresh juices are great to get vitamins, mineral and enzymes in the best way which is directly from fresh organic food.
A good habit could be to juice fast one day a week, or even only one day a month to start, and build an habit doing it for a while and see how the body is reacting to that, you will notice immediately your energy levels going up.
If you are not into fasting, juices can be used as normal drinks, and when you prepare raw foods you normally get some leftovers, like for example broccoli stalks, roots, skin etc. (use the skin only if it’s organic food) and those leftovers are great for juicing, then when you get the leftovers from the juicer you can use that as a fiber base for flax crakers … that’s the beauty of raw food, everything is used and “recycled” and if you have a garden, well you can perfectly close the cycle and enjoy your full connection with our great Mother, Mother Nature.
There are many juicers in commerce, to get the optimum benefits out of it you want to be sure to get a slow, “masticating” juicer and avoid the high speed ones.
The high speed and metal blades are going to oxidize the juice very quickly and a lot of the benefits are lost.
Furthermore, the slow ones are really easy to use and the cleaning process is easy and fast.
At the moment I own a Oscar 900 (the one in the pics) and I’m quite happy, the Oscar has also a blank attachment through which you can make ice creams with frozen fruit or nuts pate, another great one is the Versapers which in my experience is more effective in juicing, but I can’t tell how good is for pate and icecreams.