Recipe: Chocolate Cherry Blossom Cheese
by Kelly of Raw Gourmet La Vie
We urge you to visit her wonderful website.
Chocolate Cherry Blossom Cheese
2 cups raw organic cashews (soak overnight in filtered water)
1 cup filtered water
1 tsp. acidophilus probiotic 4
Rinse and drain the cashews until the water runs clear. Place them in a Vitamix with the filtered water. Blend them until creamy smooth. Test the mixture with your fingers and make sure there is no grittiness in the cheese. Add the acidophilus and blend until evenly distributed. Take a stainless steel bowl, a strainer, and some cheesecloth. Fold the cheesecloth in half and lay it in the strainer. Rest the strainer over the stainless bowl so that the excess water will drip into the bowl. It cheese cloth must overlap the strainer edges by quite a bit since you will be folding it over to cover the cheese. Remove the cheese from the Vitamix and place it in the center of the cheesecloth and strainer. Fold the cheesecloth over the cheese and completely cover it. Place a heavy weight of approximately 1 lb. on top of the cheese. This will press the whey out of the cheese into the stainless steel bowl. Let the cheese sit on the counter for 24 hours. This will cause it to naturally ferment.
Note: This is a tempered chocolate recipe.
2 cups shaved organic cacao butter (Living Tree Community Foods)
3/4 cups organic cacao powder (Living Tree Community Foods)
1/3 cup raw chopped cashews
2 tbsp. Sun Warrior Protein Powder
1/4 tsp. Himalayan salt
1/4 tsp. vanilla powder
1/2 cup xylitol powder
Note: This recipe needs to be prepared twice. The Vitamix can only handle one recipe at a time. One of the recipes needs to be placed in a sealed container, placed in the refrigerator, and allowed to harden into a block of chocolate.
Digital thermometer, a sheet of parchment paper, a squirt bottle, latex gloves, two clean spatulas, a stainless steel bowl, and two heart candy molds. Place the molds on a teflex sheet. Clear out a space in the refrigerator to fit the teflex sheet into. Place the molds on one end of the teflex sheet and a sheet of parchment paper on the other end. Make sure that all of the supplies are completely dried. Make sure that the Vitamix container is totally free of any moisture because the recipe will be ruined otherwise.
Note: The xylitol powder is too gritty for chocolate and must be ground more. Take the xylitol powder and place it into the Vitamix dry blender. Blend until it is a very fine powder. Chop the cashews into fine pieces. Sliver the cacao butter by shaving it. Take all of the ingredients and place them into a Vitamix. Turn the Vitamix on medium to high setting. Use the tamper the whole time you are blending because the Vitamix will over heat if you no not help it with the tamper. About 1 minute into the blending, turn the Vitamix off and scrape down the sides of the container with a spatula. Turn the Vitamix back on and keep mixing with the tamper. Monitor the temperature until it reaches 42 degrees. Do not scrape the sides down once it becomes liquid because when the chocolate reaches 42 degrees, only the middle will be suitable for use. Take a large stainless steel bowl and a spatula. Pour the liquid part of the chocolate into the stainless steel bowl. Bring the temperature down to 31.5 degrees by stirring the chocolate continuously in the stainless bowl with a clean spatula. Carefully fill the squirt bottle up with chocolate. Swirl the chocolate onto the parchment paper in circles. Make a row of swirls that join together on the paper like a spider web. Next, fill up the heart molds with chocolate from the squirt bottle. Place the teflex sheet into the refrigerator for 15 minutes.
1 8oz. bag of dried Montmorency cherries (Trader Joe’s)
4 tsp. of Cherry Cabernet Vinegar (Napa Valley)
2 tbsp. organic maple syrup
1/4 tsp. pink Himalayan salt
1 tsp. extra virgin cold pressed olive oil
1/4 tsp. smoked paprika powder
1 cup chopped pistachios
1/2 cup chocolate slivers from chocolate block (above)
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