The Live Green Smoothie Diet

A recent new member to my site specifically requested some recipes for raw cheeses, as she loves cheese dearly, and this is my first offering in that category.

I’m also a serious lover of seriously wonderful cheese. Irish cheddar… Dutch parrano… Greek feta… genuine Italian parmagian… I very much enjoy a few slices with a glass of red wine. Delicious. I’m not ready to bid those experiences adieu forever as yet, so I completely understand.

Consistent with my general paradigm around fresh, raw, living foods, I made this recipe to be easy to whip up on-the-spot so that it’s something one can turn to frequently, when a bit of something savory beckons. I chose not to start off with a recipe using raw cashews, although that is usually what raw food enthusiasts use for their “cheesy” recipes. Instead, this is made from the pulp leftover from making fresh almond milk, because raw almonds tend to be far easier to locate locally than raw cashews.

I have also included a small amount of Nama Shoyu, an unpasteurized soy sauce popular in the raw food community. I’m not a frequent user of Nama Shoyu, due to its reputation for containing glutamates (as do all soy sauces, raw or not). However, it is glutamates that give certain cheeses their compelling savoriness (such as with parmagian), and I wanted an undertone of that savory quality in this “cheese” spread.

If you don’t have Nama Shoyu, you can use a bit of Tamari, which is pasteurized and not raw, until you can get your hands on the unpasteurized product.

This is not a firm, sliceable recipe. It is soft, rather fluffy, a spread which you can also use as a dip with raw crackers, fresh vegetables, or organic tortilla chips for a “rawish” snack or meal. The flavor is mellow and nutty, not overpowering, quite light… but still has that savory quality (and rich calcium content) that may satisfy a craving for cheese.

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I seriously appreciate dishes that will keep in the fridge for a few days so there’s always something around to dip into, snack on, or use to whip up a quick meal. Cabbage is a great vegetable to work with in that regard, because it marinates well and holds up to dressing. Like a stew, it seems to get better after a day or two.

Since I tend to make my Cabbage/Tomato/Almond Butter salad as frequently as I can, and just relish it however long it lasts (I’m finishing off the last of the most recent batch even as I write this…), I thought I’d try my hand at another slaw-type dish, and am quite pleased with the results!

The dressing in this slaw is creamy and nutty (who needs mayo???), and the grapes and raisins offset the savoriness beautifully. Another great dish you can use as a salsa with chips, or as a filling for a tasty Salad Sandwich, or spoon out onto raw flatbread or toasted Ezekiel bread (if you’re doin’ the “rawish” thing…), or use it as a side dish on your family table or for a raw pot luck!

It’s raw “comfort food” that’s both tasty and rib-sticking!

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