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Macadamia Ricotta

Makes about 2 ½ cups | Serves 8

 

240 grams Macadamia Nuts

120 grams Brazil Nuts

120 grams Cashews (soak & blend with 1/2cup water)

50ml Lemon Juice

25 grams Nutritional yeast

15ml Olive Oil

pinch of salt

 

Soak the macadamias and brazil nuts together for 18 hours to ferment. They will sprout and then get a little bubbly and sour smelling.

Drain & rinse well – keep rinsing till they smell a little fresher.

Soak the cashews over 4 hours, drain and rinse, then blend with ½ cup water.

In a food processor, grind the fermented macadamia & brazil nuts together into a fine meal.

Add blended cashew, along with the remaining ingredients & whip everything into a thick creamy cheese spread.

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Massaged Kale Salad

Makes about 1 serving plus a little extra

 

½ cup Kale, chopped

¼ cup cherry tomatoes quartered

1 ½ tablespoons olive oil

1 tablespoon lemon juice

1 small clove garlic

1/8-1/4 teaspoon pepper (to taste)

1 ½ tablespoons pumpkin seeds toasted

 

Massage kale with the olive oil, salt and lemon juice for about 3 minutes & let it sit while you prep the rest.

Toss all ingredients together and marinate for about 20 minutes prior to serving.

 

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