Crisp and crunchy sour dill pickles, lacto-fermented in a salt brine with spices and herbs. In the end these pickles will be loaded with beneficial probiotic, lactobacillus, hence the name lacto-fermented. Probiotic pills/capsules can get expensive. Making your own fermented foods is much cheaper, and lacto-fermented pickles have 100 times more probiotics than a pill! I started making pickles in 2012, shortly …
This cashew cheesecake is fermented with rejuvelac, sweetened with coconut nectar, filled within a cinnamon pecan crust, and topped with a sweet tart cranberry sauce. Cultured cheesecake is a luxuriously rich and creamy special treat, loaded with probiotics and healthy omega fatty acids. If you are looking for a recipe that takes 30 minutes to make, this is not the cake for …
This cashew cheese is fluffy and airy, yet heavy, creamy and full of flavor, it is the perfect combination of textures. You can shape it in a bowl, or you can whip it like a dip. You could also make a cheese log and sprinkle crushed nuts on top. Anything you can do with regular cream cheese you can do with …
Smooth and creamy, raw vegan cream cheese made from cashews and fermented with rejuvelac. This cashew cheese is the perfect base for countless different cheesy recipes and is probably one the healthiest cheeses you could ever make. My favorite two recipes to make from this cultured cashew cheese base is a garlic and herb cheese spread, great for crackers and veggies, and the king …
Here marks the beginning of a series I hold very dear to my heart, cultured cashew cheese. It all begins with rejuvelac, a commonly used starter for raw vegan cheeses and a much cheaper alternative to buying probiotic capsules. Rejuvelac is made from sprouted grains such as soft wheat berries, rye berries, or quinoa. Some people love to drink it straight up …
Pak Dong is a thai pickled cabbage loaded with beneficial bacteria also known as probiotics. This ferment is packed with carrots, garlic, thai peppers, black sesame seeds, mustard seeds and of course cabbage! After fermented, these veggies turn out sweet and spicy with a little bit of tang, it’s perfect! This recipe is so easy and so good for you …
