Fermented Liquids

Day 303 – Ann’s Energy Soup

Ann's Energy Soup

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 she’d have each day was this – Energy Soup!


1 large apple

1 cup Rejuvelac

1/2 cup dulse

1 Tbsp. sprouted lentils

1-5 cups green leaves (buckwheat, lettuce, sunflower greens, parsley, kale etc…)

1/2 – 1 avocado


Simply blend together and serve 🙂

I found the recipe a little bland so I add some cayenne pepper, a sprinkle of chill flakes and an extra handful of sprouted lentils after serving 🙂

Makes you feel very healthy eating this!

Enjoy this simple wholesome recipe.

Ally x

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!


1 cup macadamia nuts, soaked for 2-4 hours

1/2 cup filtered water

1/2 Tsp. probiotic powder

1 Tsp. nutritional yeast

1/2 Tsp. lemon juice

1/2 Tsp. sea salt


In a blender, process together the water, probiotic and nuts until completely smooth.

Line a strainer with cheesecloth, letting the excess cheesecloth hand over the sides.  Place the strainer over a large bowl and pour the cheese mixture into the cheesecloth, then fold the excess over the cheese so it is covered.

Place a weight on top that is heavy enough to gently compress the cheese.

Place the bowl with the strainer on the countertop for at least 24 hours (no more than 48 hours) to allow the cheese to culture at room temperature.

Take the cheese out of the cloth and place in a small bowl, add the nutritional yeast, lemon juice and salt and stir with a wooden spoon.

Place in the fridge to chill for at least 8 hours or overnight before using.

Keeps in the fridge for 5-7 days or freeze 🙂


Ally x

Giving credit where credit is due…

Thanks Amber Shea – another great recipe that works and tastes great!  This is going to be great for quenching my cheese cravings.

Day 293 – Miso-Cashew Cheese

Miso-Cashew Cheese

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 Rejuvelac and added some flavours to make a delicious cheese to go with crackers or into sushi rolls.


2-3 cups Grezzo Cheese, made with cashews

1 1/2 Tsp miso paste

1 1/2 Tbsp. Nama Shoyu

3-4 spring onions, green and white parts, coarsely chopped


Process all ingredients together in a food processor until smooth and well blended.

Transfer to a serving bowl to eat straight away or have some now and keep some for later.

Will last 5 days in the fridge – or pop into containers and freeze.

This is gorgeous spread onto nori and rolled into hand rolls 🙂

Ally x

Giving credit where credit is due…

Thanks Alissa Cohen – your Grezzo Cheese worked really well this time around 🙂  Must have been because I made it in my own nut bag instead of in a tea towel this time 🙂

Day 233 – Celery Miso Soup

Celery Miso Soup

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 Miso before – but this was quite creamy and tasted really good.

Ingredients:…serves 2…

3/4 cup celery juice

1 clove garlic

1 1/4 cup hot water

1 Tsp. Himalayan salt

1 Tbsp. miso paste

1/4 sml brown onion

2 Tbsp. extra-virgin olive oil


Blend all ingredients in the blender and serve.

I put a sprinkling of seaweed flakes on top 🙂

Ally x

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 to do it though – but that all changed last week when Karen showed us how easy it is to do!

Sauerkraut is an amazing probiotic and the homemade stuff can contain significantly more probiotic than a store bought supplement.

It is so easy to make and tastes great!


1 Cabbage

1 Tsp. Himalayan Salt

(I actually used a half cabbage)


Remove the outer leaves of the cabbage and put to 1 side (you will use these later to lay over the top of the cabbage while it ferments).

Finely shred the cabbage either in a food processor or with a mandolin.

Place shredded cabbage in a large bowl and sprinkle with salt.  Using your hands massage the salt into the cabbage and continue massaging until juice starts coming out of the cabbage.  Leave the cabbage to sit for 10 minutes, then repeat massaging the cabbage until it is really juicy.

Pack cabbage into a large jar and press the cabbage down so that juice rises above the cabbage a few mls.  Place the reserved cabbage leaves on top of juicy cabbage and place a weight on top so that the cabbage remains under the juice.  I used a glad bag filled with some water as a weight.

Cover the jar with a clean tea towel and place the kraut in a warm dark spot to ferment for at least 3 days – up to 14 days.

Once ready, store in sealed glass jars and keep in the fridge for several months.

Ally x

More info on Probiotics and Sauerkraut


Giving credit where credit is due…

Thanks Karen for showing us how!


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 cheese ends up being just like diary based cheese!

Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. It is purported to improve digestion of food. Rejuvelac contains eight of the B vitamins, vitamin K and a variety of beneficial proteins, dextrines, carbohydrates, phosphates, saccharine and amylase.  It is rich in enzymes that assist digestion and the growth of friendly bacteria, such as lactobacillus bifidus, which produces a lactic acid that helps the colon maintain its natural environment.

Rejuvelac is prepared using sprouted whole wheat, oats, rye, quinoa, oats, barley, millet, buckwheat, rice and other types of grain. Rejuvelac is cloudy, with the colour of pale straw. It has a flavour that is lemony, sharp and slightly tangy, with a mild earthy aroma.

Once made, it can be stored in the fridge for up to a month.  Drink as is or add lemon juice.

I tried some this morning and it does taste unlike what I have tasted before and indeed has a lemony tang to it… not too bad…

Here’s the process!


1/2 cup wheat whole grains

1/2 cup rye whole grains


Day 1: combine the wheat and rye in a large jar – with a vented lid.  Add 3 cups of filtered water.  Put the jar in a warm spot and let sit at room temperature.

Day 2: Discard the liquid.  Transfer the grains to a nut bag (I actually use a cotton tea towel that has a larger weave) and put the bag in a bowl

Day 2 to 4: Rinse the grains under cool running water 3 to 5 times a day.

Day 5: When the grains have tiny tails, that means they have sprouted.  Rinse the sprouted grains once more.  Put the grains in a 3.5 – 4L glass jar with a lid.  Fill the jar completely with filtered water and let sit overnight in a warm spot.

Day 6: The sprouted grains will produce about 3.5 L of a fermented liquid called Rejuvelac.  Strain and discard the grains, but save the liquid.  This liquid will be pale yellow, cloudy and smell a little pungent.  Refrigerate for up to 1 month.

I can’t wait to use this for my Grezzo Cheese… but first a trip to Perth for a whole week of Raw Food Cooking Class!

Excited +++

Ally x

Giving credit where credit is due…

Thanks Alissa…

and Wikipedia…