The days are longer, the grass is greener, and the weather in my hometown is still as unpredictable as ever.
If you live in the Pacific Northwest (basically anywhere north of San Francisco) you're probably scratching your head like I am at this crazy weather we've been having. Today the sun came out just as I finished this recipe, so I excitedly carried my plate out-doors to take advantage of the natural lighting. Gosh how I've missed it!
Elmer and Lola joined me too...
(Lola's squinty eyes make me giggle!)
I'm not gonna lie - I prefer salty/savory food for breakfast above all else, but because my fruit intake is usually limited to the rare dessert I consume, I try to eat sweets in the mornings as well. Not today though...today was a celebration of the changing seasons, and my love of all things salty and acidic!
I'm calling this "Funky Cheeze" because, well, it's kinda funky in smell and flavor.
For a couple of reasons...
In this recipe you'll find Sauerkraut, Miso and Mustard powder. Those ingredients alone are a punch to the nose and the taste buds...and I've begun to crave the flavor they create when married together. Trust me, be adventurous with this one and make it! Whether you have it as a breakfast, lunch, or even as a side dish with your last meal of the day I don't think you can go wrong.
(P.S. In the time it took me to write the above, the clouds have now rolled in and it's about to rain - maybe even hail...or snow...)
with Tomatoes, Spinach & fresh Herbs
In your food processor combine the following:
1 c Macadamia nuts
1/2 c Cashews - soaked 4 to 6 hours, drained and dried
1/4 Sauerkraut (squeeze as much of the liquid away, chop, and pack it in):
2tsp Mellow White Miso
2 tsp Lemon Juice
1 tsp Mustard Powder
1/2 tsp Nutritional yeast
1/2 tsp Paprika
1/2 tsp Sea Salt
All of the ingredients in the Processor...and puree...
Your mixture will be clumpy at first, so you'll have to stop to spread it around with a spatula and resume pureeing...
See how it starts to ball up? You're getting close to being finished...
Spread it around again and puree.
You'll probably have to do this at least 3 or 4 times (I think I counted 5).
When you're finished you should have a nice, thick, creamy and slightly sticky batter. Scoop it out of your food processor, and shape it into your desired form. You can do this with your hands - it may feel sticky at first but the oils from the nuts keep it together very nicely!
Place your cheeze in the fridge to chill and set for an hour. It will firm up very nicely, allowing you to easily slice and spread it on just about anything.
Tomatoes, Spinach & Herbs
In a large mixing bowl grab as much spinach as you want to eat - I had 4 large handfuls:
Massage your Spinach by grabbing it with both hands and pushing/rubbing it between your index finger and thumb - this is a wonderful simple way to "wilt" your Spinach. It also breaks it down rather nicely, allowing you to fit even more of the leafy green onto your plate!
Toss your Spinach with:
Sea Salt & Cracked Black Pepper to taste
1 Tbsp of your favorite Oil (I used Safflower)
The juice from Half of a Lemon
Slice up a Tomato or two...
Plate it all up, and Garnish with your favorite leafy Green Herb!
(I used Cilantro, but Basil or Parsley would bee just as lovely)
Happy Healthy Spring eating to you all!
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