19 days to go! I’m the first one to admit I haven’t been perfect every day. The juice fast has slowly morphed into a raw/vegan “fast.” I do not eat every day or every meal, I just have had some things like beans and rice and nuts. I still feel amazing and don’t feel like I’m “cheating.” I made Hubby some corn bread and some cookies, I tried really hard to justify eating them but resisted. Once I started to eat a little food I found myself trying to justify other things, but I didn’t eat them, I actually felt guilty and thus I knew I needed to not eat them.
I am a cheese-a-holic. I just love that creamy goodness! I always have, probably always will. I’m thinking a lot about my food choices lately and dairy is one I need to address. When I was a baby my Mom told me that I could not tolerate dairy and she had to give me and my brother goats milk. For some reason, that “changed” but I don’t think it really did. I think we didn’t have as many signs (diaper rash etc) when we got older and cows milk is readily available in the grocery store. My Mom was a single Mom just trying to get by with two kids. It was the 80′s and her child support was really small and she was not allowed food stamps because she owned a home. Basically the state said they would help if she sold the only house we’d ever known and move us to a small cramped apartment. My Mom said “I don’t need your help then.” We just made things work. I don’t fault my Mom for being poor, but I don’t think we should have had milk. So I grew up on milk and dairy and loved every minute of it. A ND I saw for several years did a “food intolerance test” on me, I say it with quotations because I’m not exactly sure how she “tested” me because it wasn’t a send away to a lab type of thing. In whatever she did she said I should not have dairy and I should not have fruit and sugar together or within 8 hours of each other. When I tried to follow that in the past I failed miserably, how could one give up dairy and sugar!?
I bought a raw food cookbook a couple of years ago and tried a raw mac & cheese. It was horrible. I don’t know what I was expecting but I didn’t get it. I put the cookbook on a shelf and forgot about it. Then this whole juicing thing and Fat Sick and Nearly Dead… my taste buds have changed and I have been eating raw food, a lot of raw food. I’ve tried some raw tacos that are out of this world good and once one thing went well I tried for more. This weekend I made some raw “cheese” and coming from a cheese-a-holic, trust me this stuff is GOOD! Even Hubby said he could give up real cheese for this nut cheese.
I searched all over for a recipe. I’m a simple girl who doesn’t like to buy extra stuff to make things. That is one of my pet peeves about recipes, seriously who has pimentos or capers just lying around to use one time in a recipe? Not this girl and I’m certainly not going to buy them just to make something. So I found a recipe on youtube and modified it.
Using my magic bullet blender (this didn’t do well, you really need a high-speed blender or food processor. My birthday is next month and I’m asking for a food processor!) I added 1/2 c of soaked cashews, 1/4 c Brewers Yeast (most recipes call for nutritional yeast, we have brewers so I used that) and 1-2 TBSP of olive oil. I did that, blended and it was pretty plain. The girl in the video said you could add some Miso to it to give it a sharp “cheesy” flavor. At the store buying groceries I picked up some Miso, so I added probably 1-2 TBSP, but it was kind of taste as you go type of thing. Then I added some lemon juice (again to taste but probably 1-2 TBSP) and blended. It was a brown paste. It did NOT look like cheese but this stuff tastes like cheese! Hubby and I couldn’t get enough. You get the fat that you are craving with cheese, it’s rich in flavor, and we put them on some homemade pulp crackers.
- 2 cups pulp from juicing
- ½ cup almond pulp (optional – great use of pulp from homemade almond milk)
- ¼ cup flax seeds
- 1 clove garlic
- ¼ cup nutritional yeast
- ¼ to ½ cup sesame oil or olive oil (use more if mixture is too thick)
- 1½ Tbsp tamari
- 1 cup water or almond milk
- ½ tsp salt
You blend everything until smooth then put on your food dehydrator (or in an oven) they suggest 125 degrees for 8 hours. I modified the recipe it a bit. I didn’t use almond pulp, the nutritional yeast was brewers yeast and the tamari we used some Braggs Amino Acids. My poor magic bullet REALLY got a workout. I had to do this in sections and they say if you add too much water the crackers will be leathery. So I would put some pulp in my container blend, put it in a bowl and repeat until I was done with my pulp. I just added more oil and water to help blend easier. We used some parchment paper/freezer paper to line our dehydrator and let it go over night. The next morning they were crisp and crackery! Top them with some raw cashew nut cheese and you have some amazing cheese and crackers!! Hubby like them! He even asked me to make more. He’s my “Mikey likes it” test, if Hubby says it’s good then it’s good, he doesn’t lie when it comes to good cooking. If it’s bad he will tell you so. LOL
Two more Monday’s then I’m done! I will not be a solely raw vegan, but I will base probably 80% of my diet that way. I have some shrimp in my freezer calling my name!