Monday, September 27, 2010

Fermented Mac Nut Cheez

Fermented Mac Nut Cheez

Makes about 3 cups


n amazing alchemy happens when you culture (ferment) foods. Foods become easy to digest, vitamins increase, enzymes abound, antibiotic and anti-carcinogenic substances are produced and lactic acid (a major by-product of the fermentation process) feeds the micro-flora in our intestines where they stimulate the production of vitamin K and the B vitamins that our bodies need for good health. Our intestines are 70% of our immune system. When we feed our friendly micro flora we are building a strong immune system.

Nut cheezes are delicious and easy to make. Break open several probiotic pills to use as a starter. You can flavor cheezes with herbs, spices, sun-dried tomatoes, olives and much more. Nut cheezes become a beautiful work of art when decorated with edible flowers.

Tips to the Cook: Any nut can be made into a cheez but first they must be soaked in water to release their enzyme inhibitors and natural pesticides. Soaking Times for Nuts: White nuts, such as pine nuts, macadamia and cashews, soak 3 hours. Almonds and other large nuts, soak 12 to 24 hours. After soaking drain, discard soaking water and rinse well. Use this recipe to make any variety of cheez. Just substitute the mac nuts for the nut of your choice. Vary the seasonings as you are inspired.

Equipment Needed: Mac Cheez: food processor, large mess food strainer, large bowl, cheese cloth, a weight such as a jar of beans or clean rock. Seasonings; medium bowl.

Mac Cheez

3 cups macadamia nuts, soaked 3 hours, drain & rinse

1 ½ cups water

1 teaspoon probiotic powder (about 2 capsules opened)

cheese cloth, enough to wrap around cheez


2 tablespoons fresh lemon juice

1 teaspoon sea salt or Himalayan pink crystal salt

½ teaspoon organic onion powder

¼ cup sliced thin chives

For an Artful Presentation

5-10 edible flowers, petals only

Mac Cheez

In a food processor, with the "S" shaped blade, put the soaked nuts and water. Process until smooth. Add the probiotic powder and pulse to mix.

Form the cheez into a ball and wrap with cheese cloth. Set in a large mesh strainer set over a large bowl. Put a weight on top, such as a jar of bean or a clean rock. Let sit in a warm part of your kitchen (about 72°) for 24 hours.


In a medium bowl, put the fermented cheez. Add the seasonings and stir. Refrigerate until firm, about 1 hour.

For an Artful Presentation

Before putting in refrigerator, shape cheez into a log. Refrigerate until firm. Press small edible flower petals, of several colors, around the log of cheez.

How to Serve: Serve on slices of carrot, rolled in sprouted grain tortillas, spread on flax crackers or roll-up in a Garden Salad Wrap (a salad wrapped in a sprouted grain tortilla).

How to Store: Store in a covered glass container in the refrigerator for up to a week.