VEGAN ALMOND “CHEESE” -baked

20181108_1459023450186803027513305.jpgAs I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it.  It is a bit different, but not too different and as he told me, it was rather easy to make.!

INGREDIENTS:

  • 1.5 cups of soaked or blanced wild soil almond (I prefer this over even organic.)
  • 1 large clove of garlic
  • 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
  • 2 Tablespoon of fresh lemon juice
  • dash of fresh black pepper

WHAT TO DO:

  1. soak almonds overnight20181107_0715295053096485032927901.jpg
  2. peel skin off them (save the skins and lightly toast for a fun salad topping!)
  3. put all ingredients into power blender until smooth
  4. use as little water as possible …only enough to facilitate blending
  5. wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
  6. heat oven to 350 degrees
  7. spread mixture into a pan or use a silicone baking pan like I did
  8. bake up to an hour for driest and firmest texture (I like it this way)
  9. let cool and slice up to serve as you wish or eat plain
  10. 20181029_1809262911323544025596063.jpgGustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
  11. What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
  12. Enjoy~

POWERHOUSE PESTO–reinvented!

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An empowered take on a healthy classic, my version energizes this delicious condiment/sauce into a healing food. This is a vegan jubilee unless you add bee pollen for those added health benefits…it’s up to you!!!

20171112_184206.jpgINGREDIENTS: (all organic, favoring homegrown greens)

3 cups of Basil (used sweet Italian and Greek)

2 large garlic cloves minced

1/3 cup extra virgin cold-pressed (more if needed to food process smoothly)

1/4 cup raw, activated (if possible) apricot kernels

1/8 each activated (if possible) walnuts and pistachios

1 Tablespoon of Moringa Powder (Italian style)

few dashes of Himalayan pink salt (to taste)

splash of balsamic red wine vinegar

Option: Add pine nuts for more classic flavor by replacing above seeds and nuts and add 1 Tablespoon of local bee pollen. If thyroid support is your focus, substitute the pistachios with Brazil nuts since they are a good source for selenium.

Top with freshly ground black pepper.

What to do:

Put basil leaves, garlic, olive oil in food processor and keep going while adding all the other goodies until it becomes a rich thick paste or runnier with more olive oil or water as you prefer.

Mix it in to your raw veggie or kelp noodles or on spaghetti squash as pictured here… and top beautifully with more fresh, raw sustainably sourced produce.

It’s sooo rich in health values, it’s ridiculous that it can taste soo good and be versatile enough for anyone—carnivore or raw foodist. It is a super boost for anyone!

The Whys—Information to consider and explore as this world is full of natural health optimizing foods that is good to know about and try if you feel moved to!

Apricot Kernels for B-17 as a possible cancer fighter.

Walnuts and Pistachios for body soothing healthy fats.

Moringa powder for an array of goodness.                                                                                 (This is the brand I used, in case you would like to check them out: http://moringaforlife.com/)

Bee Pollen.

ENJOY this densely nutritious and tasty POWERHOUSE PESTO!

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