The Complete Book of Raw Food (60 page)

B
Y
K
AREN
P
ARKER

A
DVANCED PREP
:
½ hour for cooling in refrigerator

I
MMEDIATE PREP
:
25 min
Y
IELDS
2 to 3 cups
S
PECIAL
E
QUIPMENT
Blender

1 ⅓ cups Brazil, macadamia
or
pine nuts, unsoaked

¼ cup olive oil

3 tablespoons lemon juice

1 ½ teaspoons salt

1 teaspoon freshly cracked peppercorns

2 tablespoons fresh dill, minced

1 tablespoon fresh sage, minced

Combine the nuts, lemon juice, salt, olive oil, and ⅓ cup water in high-powered blender, mixing until smooth.

Transfer the mixture to a bowl. Hand mix in the remaining ingredients. Cool in the refrigerator for half an hour before serving.

Macadamia Cream

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
½ cup
S
PECIAL
E
QUIPMENT
Coffee grinder, citrus juicer

10 macadamia nuts

1 orange, juiced

2 Medjool or 4 other dates, pits removed

Combine all ingredients in a coffee mill and blend until totally smooth. This might take several runs depending on the power of your mill.

Contributor’s note:
Add this to soup, dressings and smoothies, or spoon it on top of your favorite fruit
.

Macadamia Nut Cream Cheese

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
8 to 12 hours for fermenting
I
MMEDIATE PREP
:
25 min

Y
IELDS
2 to 3 cups
S
PECIAL
E
QUIPMENT
Blender

2 cups macadamia nuts

1 lemon, juiced (about 3 tablespoons)

2 probiotic capsules (Kio-dophilus or any good acidophilus)

Blend the macadamia nuts with the lemon juice, adding just enough water to cover the nuts.

Once the mixture is creamy, add the powder from the capsules and blend until mixed.

Pour the mixture into a colander or a stack of 3 strawberry baskets lined with a cheesecloth and drain.

Cover the cheese with the cheesecloth. Let it sit in a warm spot (70°F or warmer) for 8 to 12 hours.

Test the cheese. When it tastes the way you like it, put it in a glass container and refrigerate for up to 5 days.

Variation:
You may also dehydrate this mixture to make a dry cheese to sprinkle on pasta or pizza.

Mild Almcheddar Cheese Crumbs

B
Y
V
IKTORAS
K
ULVINSKAS

A
DVANCED PREP
:
12 hours for fermenting
I
MMEDIATE PREP
:
30 min

Y
IELDS
3 to 4 cups
S
PECIAL
E
QUIPMENT
Food processor

2 cups blanched almonds

½ cup sesame for sharp taste (optional)

4 capsules acidophilus
or
other bacteria mix (optional)

Place half the nuts and sesame seeds in a dry blender pitcher; blend on high speed. Grind the nuts for about 30 seconds, and then begin adding water slowly. Blend the nuts and seeds to a cream. This might take as long as 2 minutes.

Blend in the acidophilus.

Transfer the mixture to a wide-mouth glass jar. Let it sit for at least 8 hours. Bubbles will form and it will have a sour, lemonish, odor and taste.

Drain off the water by pouring the mixture through a sprout bag or cheesecloth, gently squeezing out as much of the liquid as you can. Let the cloth hang over your kitchen sink for 4 hours or more.

Place the cheese in an airtight container or Ziploc bag in the refrigerator to store. Wash out the sprout bag and let it dry.

Contributor’s note:
Serve the cheese with salad, or with fresh fruit such as bananas, pears, or peaches, or mix 2 cups of the Almcheddar with 1 teaspoon of Celtic sea salt. Spread the cheese on dehydrator trays lined with Teflex sheets. Dehydrate at 118°F for 12 hours or until dry. Break into crumbs. Store in an airtight container or Ziploc bag.

Banana Bites