Making Every Bite Count A Little Background! Essential Cuisine is an integrated opportunity to experience the Golden Elixir in life. Nourishing our bodies and the Earth equally is the path to vibrant longevity.
Essential Cuisine combines the best of raw, cooked and cultured foods. It is a dietary Practice created to fit the lifestyle of those who want to get the most nourishment possible by ‘Making Every Bite Count’. The inspiration is derived from luscious flavors and textures, highly functional super foods, alkaline foods, probiotic rich foods, artisan oils and a healthy combination of organic whole foods from the Earth.
Why Raw, Cooked and Cultured?
Many people striving for the optimal healthy diet move to Raw Food Cuisine. This is a great way to begin to cleanse and nourish oneself, but it is not always sustainable for various individual reasons. Some foods are actually healthier when cooked and we can often eat more legumes, alkaline grains, and vegetables when they are cooked. Essential Cuisine also includes Probiotic rich foods such as Raw Sauerkraut, Kefir and other naturally fermented foods. This is a dietary practice of the centenarians, those living to be 100 years of age in perfect health. As you acquaint yourself with this culinary treasure you will discover the best of all worlds and adopt the perfect balance for you.
Raw Almond Soup and Seed Cheese
1-½ cups of blanched almonds 2 cups of filtered water (add less water for seed cheese) ½ cup fresh lemon juice 1 tsp cumin 1 glove garlic 1 tbsp Barlean’s Flax Oil 1 tsp salt
Blend until creamy smooth. Enjoy this soup topped with chopped veggies.
Seed cheese can be made with plain almonds or from the recipe above. You will love it made with the recipe above! It is just delicious and I love spread on top of the Buckwheat Pizza Dough.
Blend it like the soup, but with less water and pour into a sprouting bag. Hang overnight while it ferments and sets up. Refrigerate the next day and enjoy on crackers, wraps or as a veggie dip.
Cooked Squash………….hmmm.hmmmm good.
This is a Buttercup/Kabocha type dark green squash with a rich flavored flesh. Wash and bake it whole in 350-degree oven until a fork pokes through easily (about 30 to 40 min depending on the size). Cut open and serve with Barlean’s Coconut Oil and Sea Salt! Oh, this is truly orgasmic!
Probiotic Rich Sauerkraut
I just made the best batch ever, but was a little concerned when I first harvested it. It was slightly slimy…….ewuuuuuu. But it smelled fine. What happened was that I put a bunch of blended sea veggies in it…….much more than usual and that is what made it sort of slimy. But, when refrigerated it came together beautifully and tasted amazing. Another key ingredient was the 3 jalapeño’s that I added.
This is as close as I can get to the recipe:
2 heads of cabbage 3 tsps sea salt (to taste) 3 chopped jalapenos ½ cup mineral mixture (sea veggies ground into a fine powder).
Follow cultured veggie instructions from the Culture Grain package and the Chef Teton Cultured Veggies & Kefir Kitchen DVD.
Let me know how you veggies are going and what recipes you love. Check into my Blog and lets get good at this together!!!