There are times of the year when all you want to do is curl on the sofa with a nice home made red wine, read a good book and have some cheese to complete the picture.
My father made the wine, it’s the second time he makes red wine and it’s better and better each time. It has strong rich taste, beautiful dark red color and is made only from the purest merlot grapes with no added sugar, water or any chemicals at all.
The good books to read are almost countless since I started my new education, and there are more coming out. The healthy living idea is growing rapidly in the last years and people seem really interested, which makes me very happy. I started receiving mails and phone calls from people I know for quite some time with different questions about their health and how to improve it. People are not only reading and asking about it, they are actually doing the things they are told and want some more. They want to be healthy, happy, vivid and enjoy life, and I hold the key to help them. All I need to do is read…
Cooking is also part of my study, a very important part in my opinion. Usually you have to tell people to avoid certain foods. Believe me it’s the hardest thing to do. Imagine having to explain to a person who grew on yogurt and cheese that he has to stop eating animal’s cheese. Without giving him a good alternative, he will end up with a mouth full of cheese, a triumphant smile on his face when he eats the whole bunch and a feeling of regret once he realizes it was the silliest thing to do regarding his health at the moment.
The perfect alternative for animal’s cheese is raw, vegan, pure and easy to make nuts cheese. Here I’m giving you the basic cheese recipe, your starter. Once you have successfully made the basic raw cheese, you can continue the exploration by making it with herbs, kefir, rejuvelac, dulse, probiotics, miso, nutritional yeast, etc. Or if you live in the US, just order some Dr Cow :)
raw vegan cheese
- 200 gr. macadamia nuts
- some spring water
- 1/2 lime juiced (optional)
- a dash of pink himalayan salt
1. Place the macadamia nuts in the blender.
2. Pour enough water to cover them, but not too much.
3. Get the blender working on high speed for 30 seconds. That’s the moment it will start warming up and we don’t want that. Stop for a while and hit the high speed for another 30 seconds…
4. When the nuts are all blended and puffy add the lime juice and the salt and mix again (with a spatula, not the blender).
5. Take a colander, place doubled mesh bag in it and pour in the cheesy cream.
6. Fold the bag covering all the mixture and add something heavy on top, like a plate, big cup or a small pot.
7. Take the setting into a warm location and leave it there for 24 hours. It will be best if you add more weight on it at some point, to drain all the water out of the cheese.
24 hours later your cheese will be ready. Remove it from the mesh bag into a plate and keep in the fridge. If you want to eat it as a creme cheese – then eat it. But if you want it to look like real cheese, leave it in the fridge for at least another 24 hours. The longer it stays in the fridge the harder it becomes.
Garnish with herbs & nutritional yeast. Serve with crackers, veggies and red wine.
Time for preparation: 48 hours and 10 minutes. Serves 1-10.