My post-workout snack on Wednesday was a “chocolate-covered strawberry” protein smoothie, made with the help of my Tribest personal blender. It had frozen strawberries, half a banana, a few drops of stevia, and Sun Warrior raw chocolate protein powder.
My fruity smoothie helped power me through several hours of cheese-making in class. We’d started our nut cheeses on Monday, and they’d been fermenting and draining ever since.
I made two batches of cashew cheese (left), Brazilnut cheese (top right), and pistachio cheese (bottom right).
Remember my cheeses from Level I? I utilized similar flavors in these cheeses, but implemented them in a bit more advanced way. On the left is a gojiberry Mexican cheddar cheese, and on the right is a kalamata olive Brazilnut cheese.
After dehydrating overnight, they formed some very nice rinds.
On the left here is my honey-balsamic-fig pistachio cheese, plus a small wheel of plain cashew cheese on the right.
I also made this raw version of my mom’s Christmas cheese ball. (How 80’s of me!) It’s made of cashew cheese (replacing the cream cheese in the original), crushed pineapple, minced green onions, dried cranberries, chopped pecans, and garlic powder. It’s the weirdest combination of flavors EVER, but somehow, it works amazingly well. Maybe someday I’ll share this recipe with you all!
After a whole day of cheese-making and -tasting, is it any wonder we all felt the need for a cleansing shot of wheatgrass?
Tomorrow, I’m going to blog about the project I’ve been working on all week: Academy specials! Haylee paired us up, and my partner Cristina and I spent the week creating, developing, testing, and perfecting recipes for an original entrée and dessert. Tonight, we actually sold these meals in the restaurant! What sort of wondrous raw cuisine did we prepare? If you follow me on Facebook and/or on Twitter, you’ve already heard what our dishes were! (And if you’re not following me, why not?!) Stay tuned for the full scoop tomorrow.
By the way, if you’re at all interested in raw-cheese-making, my Level I instructor Russell James‘s all-cheese e-book is absolutely indispensable. If you haven’t checked it out yet, you should really take a look!