Raw Food Vegan Diet!
Let food be thy medicine & let thy medicine be food.

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∞ How to make Almond “Cheese” (Fermented & Peppered) Inspiration: It’s raw and fermented and I was inspired by a recipe for “Herbed Almond Cheese” in the new book Becoming Raw which I’m reviewing for alive magazine. I then read several blogs about making raw nut ‘cheese’ and also credit this one about cashew cheeze for more inspiration. Fermented ‘cheezes’ are sure to please raw foodists, vegans, and those who are lactose intolerant. And, while providing the same satisfying protein hit as dairy cheese, they won’t replace the creamed dairy flavor and fatty mouth feel of the real deal. Don’t expect it to taste the same — fermented Almond Cheeze is refreshingly light, and rivals goat cheese or chèvre for its… um… “tangy-ness”. It is a gratifying alternative for those of us who take joy in preparing and eating healthier foods. Experiment with seasonings to find your best fit. Easy Raw Almond “Cheese” (Fermented & Peppered) Ingredients 290 g. raw almonds (organic is best of course) soaked for 8-10 hours, drained, rinsed and skinned (see tips below about removing skins) 250 ml water 1 tsp. light miso ½ tsp. probiotic powder (I use Udo’s Choice, see tips below) 1/8 tsp. nutmeg powder ½ tsp. dried garlic powder (see tips below) ½ tsp. salt 2 tbsp. nutritional yeast flakes (see tips below about gluten-free) 10 g. organic cold-pressed flax oil black or other peppercorns and/or cracked pepper coarse salt Instructions Put soaked, skinned almonds in Thermomix bowl with water, miso, and probiotic powder. Blend for one minute on speed 8. Line a colander or strainer with cheesecloth and set over a bowl to collect liquid as it drains. Put blended (almond meal) mixture into cheesecloth and overlap with extra cheesecloth. Place a small plate and weight on top. Allow this almond meal to ferment in a warm (not hot) place for 12-24 hours. (Less time is needed in warmer weather.) I put mine in the oven with just the light bulb turned on for 24 hours. (See tips below for more about fermenting.) Once fermented, do the following: put garlic powder, nutritional yeast, 1/2 tsp. salt and nutmeg into dry Thermomix and whiz 5 seconds on speed 8. Add the flax oil and the fermented almond ‘cheese’ and mix gently for 5 seconds on REVERSE speed 1. Press into molds (use a bowl, container, or mini cake pan) and refrigerate. After about four hours (or more), gently remove from molds and coat the rounds with a mixture of peppercorns and ground salt. (Depending on what type of pepper you are using, you may want to loosely grind peppercorns with coarse salt in Thermomix before doing this.) Keep wrapped in parchment paper or butchers paper in fridge for up to 5-6 days. Serve as you would cream cheese or goat cheese. Consider blending with more healthy flax oil and minced fresh garlic or herbs to make a healthy dairy-free veggie dip as shown in photos. (Corn chips anyone?) more tips

∞ THIS STUFF IS THE BEST!  Every ingredient, including how it is grown and processed, is therapeutic. It is an extremely potent and comprehensive array of nature’s most nutritive and cleansing superfoods, grown and processed to maximize their benefits. It contains a full spectrum of naturally occurring, absorbable and non-toxic vitamins, minerals, all the essential amino acids (protein), antioxidants, chlorophyll, soluble and insoluble fibers, tens of thousands of phytonutrients, and a plethora of other synergistically bound, organic nutrients. It contains no synthetic or isolated nutrients (not excreted as expensive yellow urine or stored as toxic deposits).  Vitamineral Green™ is Actual Food™. • 100% Vegan • 100% Raw (20-plus years) • 100% Gluten Free • 100% Yeast Free • 100% Actual Food™ • 100% SuperFoods • 100% TruGanic™ • 100% Green Focused — NOT diluted with grains, beans, maca, seeds/chia/flax, fibers, fruits, fllers • Exclusive Eco-Fresh Nutrient Lock™ packaging actually preserves probiotics, nutrients, and phytonutrients (through expiration date); no “at time of manufacture” deception. From the Land Nettle Leaf°∞∞ Juices: Alfalfa Grass◊∞∞ Dandelion Leaf◊∞∞ Barley Grass◊∞∞ Oat Grass◊∞ Horsetail/Shavegrass°∞∞ Parsley Leaf◊∞∞ American Basil◊∞ Holy Basil/Tulsi°∞∞ Chickweed°∞ Moringa Leaf°∞∞ Barley Grass◊∞∞ Wheat Grass◊∞∞ Ginger Root◊∞∞ Yacon Leaf°∞∞ Carob Pod°∞ Shilajit °∞ Amla Berry°∞ From the Waters: 9,500 mg Spirulina∞∞ Chlorella◊∞∞ From the Oceans: ◊°∞ 1,200 mg Kelp Dulse Laver Bladderwrack Alaria Nori Enzyme Concentrate:∞ 215 mg Protease Amylase Lipase Cellulase Bromelain Papain Alpha-Galactosidase Friendly Probiotics:∞ 33 mg Acid stable, shelf stable, colonizing (NOT transient), truly Vegan and incredibly magnified/fed by the Vitamineral Green™ formula. • Lactobacillus plantarum • Lactobacillus paracasei • Lactobacillus rhamnosus • Lactobacillus salivarius• Streptococcus thermophilus • Lactobacillus bulgaricus 10 billion per serving THROUGH EXPIRATION DATE! ◊Organic    °Wildcrafted  ∞TruGanic Energetics Shilajit plus magnetic, homeopathic, energetic, and vibrational energies Magnetically sanitized and purifiedAll ingredients are optimally dried for maximum life force. EcoFresh Nutrient Lock.  Our dark glass with unique metal lid and oxygen absorber protects 100% of nutrients(creates a vacuum). Glass is recycled/recyclable, does not out-gas (see Note below) and is non-toxic to melt down. Plastic bottles and metal/foil pouches (worst and not recyclable) dramatically degrade nutrient levels. Plastic outgasses and is highly toxic to melt down. Note:  All plastic containers (more so in soft plastic) release gases during the aging and degradation of a material. The volatile organic compounds (VOCs) released from plastic negatively affect our health. 100% TruGanic.  Since the USDA now owns Organic, pesticides and other poisons are allowed on and in Organic products under many circumstances! Pure foods like probiotics, enzymes, zeolite, charcoal, bentonite, wildcrafted herbs and many superfoods are NOT considered organic, even if grown organically and 100% verified free of pesticides, GMO, and irradiation. TruGanic™, on the other hand, is NOT for sale to anyone at any price! It is a purist, hard-core quality standard significantly beyond Organic standards, with much more stringent criteria and actual verification via testing that Organic does not have. 

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My Ultimate Hot-N-Spicy Vegan Kimchi recipe:
  • 1 head of nappa cabbage, shredded
  • 1/4 cup of ginger, grated
  • T of crushed red chili flakes (depending on your taste - I like it spicy!) 
  • 2 to 4 cups of carrot, grated
  • 1 cup of daikon, grated
  • 1 head of of bok choy, chopped
  • 1 cup of radish, shredded
  • 1-2 cups of broccoli, chopped
  • 1/2 to 1 t of cayenne
  • 4 to 8 cloves of garlic (depending on your taste), finely chopped or pressed
  • 1 bunch of green onions, chopped 
  • 1 to 2 T of salt

Tip: you can empty a few capsules of probiotics into the mix to jump start the fermentation process!

Mix all ingredients together and place in jar or ceramic pot. Be sure that the veggies are well covered by the juice - if not, mash down with clean hands or a device to extract the water. Cover the jar by placing several cabbage leaves on top. Place a weight on top of the cabbage leaves and allow to ferment 3-4 days. Makes about 3-4 quarts. I put a plate on top of the cabbage leaves and then a wine bottle full of water on top of that as a weight. Place a cloth over it all and put a rubber band over the edge of the jar or pot to prevent fruit flies from getting in. If you want to ferment without salt, you can juice half of the cabbage and carrots in order to have the liquid necessary to cover all the ingredients (the salt is what draws the water out of the veggies). You can obviously add or take out any of the ingredients to make it more simple or to just add your own twist. Enjoy!


∞ wolfmama: Raw Chai Smoothie (fav. so far) 1 Avocado 1 (frozen) Banana 2 Cups raw almond milk I add a tablespoon of vitamineral EARTH A handful of spinach 1 tsp grated ginger 1/2 tsp cinnamon A vanilla bean (or a pinch of raw vanilla powder) A pinch of cardamom A dash of cayenne pepper A pinch of nutmeg A pinch of salt A lil’ bit of stevia, a date, or a drizzle of Agave nectar ~Whatever else you want to add~

∞ Raw Flat Breads

∞ Raw Chocolate Milkshake Miracle

∞ Raw Salted Caramel Apple Dip

∞ rawrahraw: So, I was at the grocery store yesterday and I went to grab my usual tub of hummus and realized. GASP! This is NOT RAW! But I love hummus, how will I cope!? Leave it to My New Roots to solve my problems! Check out her recipe for hummus, her base is the leftover pulp from making nut milks! (nut milk is super easy to may btw, I’ll post a video soon) Raw Nut Pulp Hummus Ingredients: 1 ¼ cup nut pulp (leftovers from making nut milk from this recipe) 1 fat clove garlic 4 Tbsp. lemon juice 2 Tbsp. water 4 Tbsp. raw tahini (or other raw nut butter) 1 tsp. ground cumin ¼ tsp. crushed chilies or cayenne pepper pinch sea salt + pepper Directions: 1. In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.2. With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached. 3. Serve. Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!) If you are not using your pulp right away, put it in the fridge in a sealed container. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-life: • Freezing is the easiest and fastest way to carry on with your day and forget about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a plastic zipper bag, or any sealed container — of course glass is always better when freezing food. • Dehydrating the pulp is the basis for making almond flour, which will give a finer texture to your preparations. Just spread the pulp as evenly and thinly as you feel like over a teflex dehydrator sheet or baking tray & let it become completely dry. Then pulverize it in the blender and keep in a sealed container. 

∞ Sour Cream and Onion Kale Chips

∞ rawlivingfoods: Raw Chocolate Truffles 3 cups soaked walnuts 12 medjool dates 5 strawberries 6 tablespoons cacao powder Put ingredients in a Cuisinart until thick paste or chop finely. Roll into balls and then roll in hemp seeds, coconut flakes, or chopped nuts.