Cashew Nut Camembert
This tastes like Philadelphia cream cheese and is a tasty dip or spread.
This absolute winner is Salt and Pepper Chilli and Lime
REJUVELAC the unsung hero
You can sprout any grain, my current favourite is Kamut or Khorasan Wheat
• Take a measure of wheatberries.
I use about a cup for a 2 litre jar of water, so you may want to make a smaller batch
• Soak the wheat over night in clean filtered water and in the morning sprout them.
When they have the smallest little tail, put them in the jar and fill with fresh clean filtered water.
Let this sit for a day and shake it at least twice.
This is creating what is called Rejuvelac, a fermented water that can be used as a smoothie base, in recipes or in this case, to make cheese.
It is filled with healthy bacteria that is kind and restorative to your digestive system.
It smells a bit, but it's a sweet fermented smell, if its off you will know it.
I store it in the fridge to keep it for longer.
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