Monthly Archives: October 2014

Recipe of the Month

 Herbed RAW Goats Cheese 

Raw cheeses are easy to make and provide the textural, emotional components to a dish that will leave you satisfied, but not feeling heavy, horrible and clogged the way dairy will.


1& 1/2 cups Macadamis, soaked 2 hours
1/2 cup Cashews, soaked 2hrs
1⁄4 cup water (enough to blend thoroughly)
1⁄2 teaspoon probiotic powder (or 1 capsule)


Blend all ingredients in a high-speed blender until smooth. Line a mesh strainer with cheesecloth.  Place the mixture in the cloth and set in a bowl with a weight on top of the cheesecloth. Ferment on the bench for at least 24 but no more than 48 hours.

Herb Flavouring

1⁄4 teaspoon salt
1-2 teaspoons nutritional yeast
1⁄2 teaspoon lemon juice
1 tablespoon Chives (or green shallots), finely chopped
1 tsp parsley finely chopped

Stir ingredients into fermented cheese. Roll in bakers paper to create a log shape. Place in fridge.  Slice as needed for raw lettuce wraps. salads/ pizza toppings. Be creative!
Will last months if kept in the fridge.