1 cup raw cashews, soaked for 10 to 12 hours in filtered water and drained
1 tablespoon plus 1 teaspoon Rejuvelac (the fermented liquid that is drained from sprouted grains, usually rye or wheat berrie; available in health food stores)
Dash Celtic sea salt
1 cup Cashew Cheese
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
40 very thin slices peeled bleeding heart radish, each at least 2 1/4 inches in diameter
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Celtic sea salt
1 1/4 cups Herb Cheese
2 large very ripe yellow tomatoes, seeded and cut into medium dice
2 1/2 tablespoons chopped fresh chives
1/2 cup extra-virgin olive oil
1 teaspoon sherry wine vinegar
Celtic sea salt and freshly ground pepper
2 teaspoons fresh opal basil flowers or micro leaves
Ingredients
categorized
original
Produce
Basil, fresh (1teaspoon)
Cashews, raw (1cup)
Chives, fresh (2 1/2tablespoons)
Shallot (1teaspoon)
Thyme, fresh (1teaspoon)
Yellow tomatoes, large very ripe medium (2)
Meat
Bleeding heart radish (40very thin slices)
Condiments
Sherry wine vinegar (1teaspoon)
Cooking & Baking
Celtic sea salt (1Dash)
Celtic sea salt (1/4teaspoon)
Celtic sea salt (1)
Celtic sea salt and freshly ground pepper (1)
Flake nutritional yeast, large (1/2teaspoon)
Olive oil, extra-virgin (10tablespoons)
Drinks
Lemon juice, freshly squeezed (3 1/4teaspoon)
Water, filtered (4teaspoons)
Dairy
Cashew cheese (1cup)
Herb cheese (1 1/4cups)
Other
2 teaspoons fresh opal basil flowers or micro leaves
1 tablespoon plus 1 teaspoon Rejuvelac (the fermented liquid that is drained from sprouted grains, usually rye or wheat berrie; available in health food stores)