Bill and I love exploring health and how we experience it in fresh, new ways. Recently, we were lucky to have a colleague and mentor expand our perspective.
For me, I experienced true health while healing a large fibroid tumor with wheat grass juice and raw foods. I felt so light and had such a pure, high, joyful energy. It was like I was a child again.
Join us to expand your perspective of health:
Wonderful to begin seeing symptoms as an invitation to open to more of who we really are instead of a problem needing to be solved. It’s a wonderful gift to see that every moment and every experience is expanding us into more of our true nature, into innate health and well-being.
We are currently teaching a program to a group of ladies on restoring health and experiencing natural weight loss. Several, as they shift to the High Nutrient Dense food plan and eating close to Nature, miss cheese. So here’s a recipe of fermented cashew cheese. Made of healthy whole foods, without the negative impact of dairy. It’s delicious and easy to make.
To Your Amazing Health,
Connie and Bill
Fermented Cashew Cheese Recipe
1 cup raw cashews soaked in very hot water for 1 hour
2 garlic cloves
2 tablespoons lemon juice
2 heaping tablespoons nutritional yeast
1/2 teaspoon sea salt
3 tablespoons Kombucha (used to ferment the cheese)
1/2 cup purified water (use only purified water)
In preparing this recipe use only glass bowls and wooden or plastic utensils. Stainless steel can disrupt the action of the probiotic in the Kombucha.
After soaking cashews, drain thoroughly and add to food processor. Add garlic, lemon, nutritional yeast and sea salt. Process until very smooth. Scrape down sides of processor as needed and add water a little at a time until creamy.
Remove metal blade from food processor and add Kombucha and stir well with a wooden or plastic spoon.
Taste and adjust seasonings. Seasoning Suggestions: Lemon and Dill. Turmeric and Nutritional Yeast. Dried Cranberries. Or choose herbs and spices you enjoy.
Place a fine mesh strainer over a mixing bowl and line with 2 layers of cheese cloth. Scoop cheese into cheese cloth. Gather the corners and twist the top to form a disc of the cheese. Secure the cheese cloth with a rubber band. Set on a plate on the countertop for 48 hours. Open cheese cloth and taste. The longer it sits, the tangier and firmer it becomes.
Once it has the taste you love, put cheese cloth in the refrigerator for 6 hours to harden. Then unwrap and coat with ground black pepper or herbs. Serve.