Friday, October 31, 2014

Raw Aged Turmeric and Black Pepper "Cheese"

Didn't I just do a "cheese" recipe not long ago, but you know what? This one is AMAZING. And a thing I love about cooking (or un-cooking) is that you learn and keep improving! This is the best "cheese" I have made to date and I am just getting started!

This is probably also the healthiest "cheese" I have ever made. Brazil nuts are more digestible than many other nuts, and do not even require soaking. Sauerkraut juice is an excellent probiotic. Turmeric has so many health benefits I can hardly list them all here, but a few are that it improves digestion, cleanses skin, and is high in anti-oxidants.Unfortunately we can't absorb turmeric fast enough to reap the full benefits... until we add pepper! Black pepper enhances turmeric's bio-availability, which is what makes this cheese such a superfood! (Yes, I decided this myself.)

1 1/2 cups brazil nuts
3/4 cup sauerkraut juice (water from homemade sauerkraut, see recipe for reuben dip)
1/4 cup nutritional yeast
1/2 lemon, juiced
1 tablespoon coconut milk (or nut milk)
2 tablespoons turmeric
2 tablespoons black pepper
pink Himalayan salt to taste

In a food processor blend the brazil nuts, sauerkraut juice, nutritional yeast, lemon juice, coconut milk, turmeric, salt, and 1 tablespoon of the black pepper. Blend until smooth. Should be a thick spreadable consistency, but if it seems too wet, add more brazil nuts. If it seems too dry, add more  coconut milk. Pour mixture into a small spring-form pan and smooth the top with a spatula. cover with a coffee filter or paper towel secured with a rubber band. Allow cheese to culture on the counter at room temperature and out of direct sunlight for roughly 48 hours. Remove from spring-form pan carefully (this is the hardest part). Cover outside of "cheese" with remaining 1 tablespoon of black pepper. If a rind is desired (recommended, but not necessary), dehydrate for 8 hours at 105 degrees. Serve with flax crackers, cut veggies, or fresh fruit. Enjoy!

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