Yummy Raw Vegan Sunflower Seed Cheese

Its delicious and it good for you. Eat with your favorite cracker or make some raw seed crackers and enjoy.

NON-DAIRY VEGAN SUNFLOWER SEED CHEESE

Serves Four

EQUIPMENT NEEDED:  Blender, Seed Nut Bag

INGREDIENTS:

  • 2 cups sunflower seeds, soaked
  • 1 cup cubed red bell pepper
  • 1 cup diced black olives
  • 2 tablespoons nutritional yeast.
  • 2 tablespoons fresh lemon juice.
  • 1 garlic clove, peeled.
  • 2 – 4 tablespoon fresh rosemary

DIRECTIONS:

  1.  Soak sunflower seeds overnight (or for about 8 hours).
  2. Drain water and rinse seeds.
  3. Leave seeds in colander to sprout for a few hours.
  4. Fill blender with sunflower seeds.
  5. Add enough to cover seeds:  Water or Rejuvelac, 2 tablespoons lemon juice.
  6. Blend until creamy (approximately 1 – 2 minutes).
  7. Pour into nut milk bag.
  8. Hang bag over a bowl and let drip overnight (or for approximately 8 – 12 hours) to ferment. (Optional: Add the contents of 3 probiotic capsules.)
  9. Remove mixture from bag and place in mixing bowl.
  10. Add desired olives – do not blend them into mixture – fold them in after cutting into small chunks or slices.
  11. Spread on crackers, romaine leaves, or stuff it in a tomato, a piece of celery, or pepper slices.
  12. Cover and refrigerate.
  13. Will keep up to a week.

Hope you enjoy this wonderful cheese. Its not only delicious its its good for you as it nourishes your body and strengthens your good intestinal flora. Try it with crackers, on lettuce leafs, celery sticks or stuffed peppers.

Love and Blessings, Bobby

Bobby’s Special – CHI SEED CHEESE RECIPES

Sunny Pumpkin Seed Cheese

• 1C sunflower seeds

• 1C pumpkin seeds

• 1 small red bell pepper

• 1T Italian herbs

• 1t Celtic sea salt

• ¼ cup or less water – this is just for easy blending

• 1/8 cup rejuvelac

Step One –

1. Place pumpkin and sunflower seeds into a jar.

2. Add pure water, filling the jar.

3. Soak overnight and strain out water.

4. Rinse until the water runs clear.

5. Blend in Vitamix or other high speed blender with as little water as possible, just so you can blend the seeds, rejuvelac, sea salt and herbs.

6. Pour into 1 quart jar.

7. Cover with a sprout lid or cheese cloth.

8. Let sit for up to 24 hours. (to ferment)

Step Two –

1. Mid way through fermentation of the cheese turn it upside down at a 45 degree angle and let the whey drain into a small bowl with sprout lid or cheese cloth secured.

2. This will drain out the whey and the curds will remain in the jar, becoming firm like cheese.

3. Place upside down in the refrigerator to stop further fermentation for one day.

4. Discard the bowl of liquid “whey”.

5. You can spoon the cheese out of jar OR strain the cheese “curds” through a nut milk bag or fine cheese cloth.

6. Press & form the cheese into a square and cut into slices.

7. Last for 7 days in the refrigerator

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Parmesan Seed Cheese – Great on Salads and in Soup

• 1C sunflower seeds

• 1C pumpkin seeds

• 1/2C sesame seeds

• 1/2C of nutritional yeast

• 1t turmeric

• 1/8C lemon juice

• 1t Celtic sea salt

• ¼ cup or less of spring water

• 1/8 cup of rejuvelac

1. Place seeds into a 1 quart jar.

2. Add purified water, filling the jar.

3. Soak overnight and strain out liquid.

4. Blend in Vitamix or food other blender with just enough water to blend seeds smooth.

5. Add in nutritional yeast, sea salt, lemon, rejuvelac and tumeric

6. Let sit cover on counter top for 4 hours

7. Place onto a dehydrator sheet and leave in dehydrator on med-low for 30 hours or until dry enough to break into pieces.

8. Store in a glass jar in a cool place.

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Wonderfully Wild Green Cheese

Use the sunny pumpkin cheese recipe, but take out the red bell pepper and add:

• 1/4C finely chopped wild comfrey leaves

• 1/8C finely chopped dandelion greens

• 1/4t dulse flakes

• ¼t ground kelp

• Or substitute any of your favorite wild edible greens for this recipe.

Creative Health Institute, is dedicated to providing our students and guests with the best raw living food education possible and the most amazing foods and recipes in the world.

Be Blessed,

Robert “Bobby ” Morgan

Creative Health Institute

Union City, Michigan

866.426.1213