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”
Category: Fermented Liquids
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”
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”
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”
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”
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”
