Kundalini Yoga Technology

Ingredients:

1 cup water
1 cup of sunflower seeds, pumpkins seeds, raw cashews or peeled almonds

Seasoning ideas: ½ tsp dried dill or a few sprigs of fresh dill, sun-dried tomatoes, garlic, green onion or chives, miso, cumin, diced red or white onion, black pepper, diced celery, cayenne or jalapeño, Nama Shoyu or Celtic sea salt.

Preparing instructions:

Puree the nuts in a blender or food processor with one cup of water. Drain in cheesecloth, sprouting or nut milk bag 12 – 24 hours depending on how fermented you want your cheese. Mix in desired seasonings and serve with flax crackers or celery sticks or sprinkle on salad. Store in fridge.

“The Cook’s Tips”

You can even make cheese without draining. Soak nuts or seeds. Then blend them with a small amount of water, lemon juice, salt, garlic and cumin. Transfer to a bowl and let sit on the counter covered with a cloth napkin or tea towel for 12 hours or more to ferment. Then add seasoning and serve.

Submitted by:

Deva Khalsa
Food On Purpose
2021 Piñon St.,
Santa Fe, NM 87505
(800)563.3327 (505)988.7076
www.thecleanse.com