fermented nut cheeses so you can add more natural sources of gut - friendly - probiotic - rich foods to your diet.
Nut cheeses (or
fermented nut cheeses) are also a great option — simply chop them up and add them to breads or muffin batters.
Not exact matches
PunkRawkLabs is giving away a sample of four flavored dairy free and vegan,
nut milk
fermented cheese to the blog readers!
, to
nut cheeses, homemade raw mustard and ketchup, preserved lemons, pickles and
ferments and even your own vegan kimchi.
Hors d'Oeuvre Chicken Liver Mousse with
Fermented Ground Cherries and Puffed Black Rice Smoked Clam Dip with Buttermilk on Whole - Wheat Crackers Buttermilk
Cheese with Smashed Fava Beans on Grilled Sourdough Hyssop - Cured Scottish Salmon with Pickled Beets and Beer
Nuts CHÂTEAU DE LA GRAVELLE MONNIÈRES - SAINT FIACRE MUSCADET SÈVRE ET MAINE 2009
While the
nut cheese was
fermenting in the refrigerator the previously slightly goopy mixture hardened and attained the perfect consistency — not hard, but very much like cream
cheese.
I've used them for everything from cashew and almond - cashew milk, to almond - cashew (
fermented)
nut cheese, to a dairy - free
cheese sauce.
• Dried anchovies •
Nut butters (preferably made from crispy nuts) • Cheese (highest quality, raw if possible) • Summer sausage • Cooked meats, poultry, fish and bratwurst coins • Ripe fruits, especially berries (frozen blueberries are yummy and sometimes soothing to hurting gums) and bananas (kids love to grasp them) • Dried and freeze - dried fruits, especially during the winter when fresh are less available • Flaxseed / nut or seed crackers, properly prepared • Pieces of dates or date logs • Nori sheets for making quick rolls ups with leftovers • Liver mousse • Full - fat yogurt (ideally homemade) • Carrot and cabbage sauerkraut (or other fermented veggie combo your family enjoys) • Fermented apple but
Nut butters (preferably made from crispy
nuts) •
Cheese (highest quality, raw if possible) • Summer sausage • Cooked meats, poultry, fish and bratwurst coins • Ripe fruits, especially berries (frozen blueberries are yummy and sometimes soothing to hurting gums) and bananas (kids love to grasp them) • Dried and freeze - dried fruits, especially during the winter when fresh are less available • Flaxseed /
nut or seed crackers, properly prepared • Pieces of dates or date logs • Nori sheets for making quick rolls ups with leftovers • Liver mousse • Full - fat yogurt (ideally homemade) • Carrot and cabbage sauerkraut (or other fermented veggie combo your family enjoys) • Fermented apple but
nut or seed crackers, properly prepared • Pieces of dates or date logs • Nori sheets for making quick rolls ups with leftovers • Liver mousse • Full - fat yogurt (ideally homemade) • Carrot and cabbage sauerkraut (or other
fermented veggie combo your family enjoys) • Fermented app
fermented veggie combo your family enjoys) •
Fermented app
Fermented apple butter
Holiday Dishes; Introduction to healthy fats and organ meats, how to render fats, and use bone marrow, Basic Bone Broth & Soup Stock, Creamy Squash Soup, Crispy
Nuts, Yogurt
cheese & caramelized onions, Mashed Potatoes / Cauliflower with Gravy (gluten and gluten - free options), Holiday Sausage,
Fermented Cranberry Sauce (2 versions), Egg Custard, «Sluberkins» (marrow pasties), Whipped Cream / yogurt topping.
An individual with histamine intolerance has an exaggerated reaction to high histamine foods (such as
fermented foods and beverages, vinegar, cured meats, soured foods, citrus fruits, dried fruits, aged
cheeses,
nuts, and processed foods) or foods that produce histamine (such as alcohol, cow's milk, avocados,
nuts, and bananas).
A — Acerola, Avocado / oil, almonds, amaranth B — Beet kvass, brown rice C — coconut oil, chicken, celery D — Daikon radish, Dandelion greens E — eggs (of course), escarole F —
fermented..., flaxseed oil, fish, feta G — goat /
cheese / milk, ghee, garlic, ginger H — honey, hijiki, heart I — irish stew (slim pickings for this letter) J — jackfruit, jerked beef, Jerusalem artichoke, jambalaya, jujubes K — kefir, kombucha, kale, kasha, kipper, kvass L — lentils, lamb, lemon, liver, lard M — millet, maple syrup, mayo N — nori,
nuts, nutritional yeast O — olive oil, offal, oatmeal, oysters P — pemican, piima cream, parsnip, parsley Q — quail, quark R — rosemary, radish, rabbit S — sauerkraut, sea salt, shellfish / shrimp / scallops, suet T — tongue, tallow, thyme, tripe, truffle, turmeric, U V — vinegar, venison, W — Walnut, watercress, whey, X --(I'm stumped) Y — yam, yogurt Z — zucchini, zaatar
Some items I like to keep stocked at home (I choose organic and local whenever possible): unsweetened, full - fat coconut products (oil, butter, milk, cream); MCT oil; cold - pressed olive oil; grass - fed beef and jerky; pastured poultry and eggs; wild - caught seafood; seaweed like nori (great for «burritos»); grass - fed, full - fat, cultured dairy like butter oil, ghee, and heavy whipping cream; raw milk and
cheese;
fermented cod liver oil; raw
nuts and seeds (especially macadamia
nuts) and
nut butters; olives;
fermented foods like sauerkraut and kimchi; non-starchy vegetables and leafy greens; avocados; low - glycemic berries; lemons and limes; whey protein powder; stevia; apple cider vinegar; sea salt; garlic; onions; mustard; fresh and dried herbs spices (especially turmeric, cinnamon, and fresh ginger root); salsa; grass - fed beef and pastured chicken stock and vegetable stock.