Happy Monday, everyone! I’m glad you enjoyed seeing some of my weekend eats yesterday. Today turned out to be another Monday of mostly prep work, but we did get to gobble up something I was waiting all weekend for…
First, though: cheese. On Friday, we’d each blended a batch of macadamia nut cheese and one of cashew cheese.
They’d been pressed and draining all weekend, so today, they were ready for flavoring. The macnut cheese, especially, had become remarkably firm.
As a result of that firmness, the macnut cheese was the best candidate for added flair. Russell showed us a couple ideas: goat cheese logs (one rolled on chives, the other in pepper), and bleu cheese made with a spirulina swirl. So inventive!
I kept my cashew cheese plain and pressed it into ring molds, then moved on to flavoring the macnut cheese.
I made one round of cheese with a middle layer of roughly-blended chipotle peppers, plus some crushed red pepper on top. This one went in the dehydrator overnight to create a rind.
I made my other round with a thick layer of chunky kalamata olive tapenade inside, and freshly ground black pepper on top. This one went into the fridge to firm up further overnight.
This afternoon, we put together some nut-free granola.
Now normally, I’m a little suspicious of things without nuts (present company excluded!), but with all the sprouted buckwheat, sunflower seeds, pumpkin seeds, raisins, chopped apples, and cinnamon in this one, I’ll think I’ll like it just fine. It’s currently drying overnight as well.
We also learned about growing kefir grains today, and Russell got a big batch of coconut water kefir going for us.
Don’t think I’ve forgotten the best part! I skipped over it earlier to save it for last…
First thing this morning, guess what we pulled out of the dehydrators?
Ohhh, mama. That’s right.
Our nutty, buttery, 100% from-scratch, unbelievable raw chocolate chip cookies from Friday.
Love. At. First. Bite.
With their toothsome edges and moist, tender, chewy centers, these cookies catapulted themselves right into my “top 5 favorite raw sweets of all time” list. I can see myself making many more batches of these before the holiday season is up.