Winter solstice

All posts tagged Winter solstice

The 12 Days of Yule – Day 12 – New Year Cheese

Published December 31, 2012 by Polana Fowdrey

After all that festive merriment (admit it, you had a sherry, didn’t you?) we all need some probiotics.

Here’s what I do with mine:

New Year Cheese

Ingredients:

2 cups cashew or macadamia nuts, soaked

1 cup finely shredded celery

water to blend

a generous handful of nutritional yeast

4 probiotic capsules (just open them up and drop the powder in.)

lemon juice.

Method

Blend everything together. Use as much water as you need, but try not to get the mixture too runny.

Pour or spoon the mixture into moulds (I use cookie cutters which gives me a selection of fun festive shapes) placed onto a non-stick dehydrator sheet.

Dehydrate until the mixture is firm enough to remove the mould.

Dehydrate some more, until you can remove the non-stick sheet and place the cheese on the mesh.

Dehydrate until you have the consistency you want.

Use like regular cheese. Only this is much better for you.

Happy New Year!

salt and seasoning to taste

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The 12 Days of Yule – Day 9 – The Yule Log

Published December 28, 2012 by Polana Fowdrey

The tradition of the Yule log goes back centuries. A specially selected log was burned at Yule and the ashes saved for the new year.

Today most of us don’t have open fires and I don’t think the landlord would appreciate me burning a yule log, so a cake version is required.

This yummy mixture can be made in advance and frozen or whipped up the day before the hoards arrive.

Yule Log

Ingredients

  •   1 cup almonds, soaked overnight
  •   1 cup walnuts, soaked overnight
  •   1 cup raisins, soaked for a few hours
  •   1 cup organic apricots (unsulphured) soaked for a few hours
  •   1 cup dried figs, soaked for a few hous
  •   6 organic dates, soaked for a few hours and cut into small pieces
  •   1 dsp(UK) (US tablespoon) maple syrup or agave nectar
  •  The grated zest and juice of 1 organic orange

Method

Drain the almonds and walnuts, and place them in the food processor and process until broken down into very small pieces.

Add the raisins, cranberries, cinnamon, orange juice and orange peel.

Add the date pieces down the chute of the food processor as this will bind the mixture together.

Remove the mixture from the food processor and put it in a large mixing bowl.

Chop the apricots and figs into small pieces and mix into the main mixture.

Shape the mixture into a log shape (be creative – do knobbly branches etc!) onto a dehydrator non-stick sheet and dehydrate on 115˚ F until it is the right consistency. You can remove the non-stick sheet half-way for more even dehydrating and re-shape the log.

Slice this and serve with a warm sauce. (Tomorrow’s recipe!) Tip: Save the cranberry soak water.

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