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Ally's Raw Kitchen

Ally's Raw Kitchen

1 Raw Food Recipe Everyday for 365 Days

Category: Fermented Liquids

Day 303 – Ann’s Energy Soup

Ann Wigmore is renown for her establishment of the Hippocrates Institute – a place to go for healing and wellness. One of her favourite recipes and one… Read more “Day 303 – Ann’s Energy Soup”

11 September 201328 November 2013 by Ally

Day 294 – Basic Fermented Nut Cheese

This is the first cheese I have made that actually is able to be formed into a cheese round.  Tastes great too! Ingredients: 1 cup macadamia nuts,… Read more “Day 294 – Basic Fermented Nut Cheese”

2 September 20133 September 2013 by Ally

Day 293 – Miso-Cashew Cheese

I’ve been meaning to revisit my Grezzo cheese for sometime – and I did just that over the weekend. I’ve taken a basic Grezzo cheese made with… Read more “Day 293 – Miso-Cashew Cheese”

1 September 201328 November 2013 by Ally

Day 233 – Celery Miso Soup

This morning I juiced a bit of extra celery so that I could enjoy a lovely cleansing Miso soup for lunch.  I have not had celery in… Read more “Day 233 – Celery Miso Soup”

3 July 2013 by Ally

Day 173 – Sauerkraut

I have been meaning to make Sauerkraut every time I end up with an overabundance of cabbage in my fridge! I have never actually had the confidence… Read more “Day 173 – Sauerkraut”

4 May 201315 September 2014 by Ally

Day 159 – Rejuvelac

I am really keen to make a cheese out of the fermented liquid Rejuvelac.  The Rejuvelac acts as a starter culture for the cheese and apparently the… Read more “Day 159 – Rejuvelac”

20 April 201328 November 2013 by Ally

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