Punk CauliCheese
Serves 4 (a winter warming transitional recipe)
* 1 and a half cups sprouted chickpeas, steam to tenderise
* 1 large head cauliflower, florets, steam to tenderise
* 1 and a third cups filtered/purified water
* half cup tahini (raw if possible)
* quarter cup olive oil
* 1 and a half lemons, juice
* 2 cloves garlic, thinly sliced
* half tsp nutmeg
* 1 and a half tsp quality sea salt i.e., Celtic Sea or Himalayan Pink
Steam the cauliflower and chickpeas for 7 to 10 minutes to tenderise, with 1 1/3 cups of filtered/purified water. Place all the ingredients (including the mineralised water) in a high speed blender and blend until creamy and smooth. Add more warm water for a thinner version. Use the blender plunger to aid mixing.
Tastes even more cheesy if left to cool until warm. Leftovers will keep for a couple of days in the fridge.
Taken from 'The Earth Kitchen' recipe book. CopyRight Emma Schade-Stylli
* 1 and a half cups sprouted chickpeas, steam to tenderise
* 1 large head cauliflower, florets, steam to tenderise
* 1 and a third cups filtered/purified water
* half cup tahini (raw if possible)
* quarter cup olive oil
* 1 and a half lemons, juice
* 2 cloves garlic, thinly sliced
* half tsp nutmeg
* 1 and a half tsp quality sea salt i.e., Celtic Sea or Himalayan Pink
Steam the cauliflower and chickpeas for 7 to 10 minutes to tenderise, with 1 1/3 cups of filtered/purified water. Place all the ingredients (including the mineralised water) in a high speed blender and blend until creamy and smooth. Add more warm water for a thinner version. Use the blender plunger to aid mixing.
Tastes even more cheesy if left to cool until warm. Leftovers will keep for a couple of days in the fridge.
Taken from 'The Earth Kitchen' recipe book. CopyRight Emma Schade-Stylli
The Earth Kitchen
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