This week, I’m bringing you a short review that I wrote, on a lovely cooking booklet with appetizing varieties of raw nut cheese recipes, signed by UK Raw Chef Russell James.
I loved the idea of being able to make cheese out of raw nuts, something I wouldn’t have imagined possible a few years ago, and by the time I finished reading the third recipe, my mouth was watering and I was already planning on whipping up my own raw nut cheese. Luckily, as I pointed out in my review, the preparation process is fairly easy and you only need a few materials to make nut cheese.
And, boy, do these recipes sound delicious! Just imagining caraway, fennel and olive cheese, macadamia mozzarella, or olive and sun-dried tomato cheese is enough to tempt any cheese lover.
The Raw Chef explains everything in great detail in this little cooking book, which is great news, especially for raw rookies! Enjoy an intro that describes the fundamentals of raw foodism and the amazing benefits of enzymes. Not only is raw nut cheese delightful, but also very healthy. Macadamia nuts hold the record for the highest content of healthy monounsaturated fats of any known nuts.
They also contain significant amounts of calcium, phosphorus, selenium, iron, potassium, thiamine and riboflavin. Cashews are also rich in healthy fats and protein, which makes nut cheese an excellent replacement for regular milk cheese, which contains a lot of saturated animal fats that do not benefit our health.
Moreover, the key to making savory nut cheese lies in the probiotic powders that are used to ferment the delicate cashew or macadamia paste, which makes the basis of most cheeses. These are healthful microroganisms that actively work in the gut by easing digestion and fortifying immunity. If you’re curious for more on how to make raw cheese, check out my full review and resource list here: http://rawfoodhealthwatch.com/raw-nut-cheese/
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