Pumpkin Seed Yogurt
By Elizabeth @rawlivingandlearning.blogspot.com
1/2 cup raw pumpkin seeds (or raw sunflower seeds)
1/3 cup raw sesame seeds
8 ounces of filtered water
2 vegan probiotic capsules
Pinch of Real Salt
1 tsp fresh lemon juice
Soak the seeds for 6 hours. Rinse seeds after the soaking time and allow to sprout for 6-8 hours. Fill a high speed blender with 8 ounces of filtered water. Add the sprouted seeds and blend until creamy smooth. Stir in the salt and lemon juice. Finally, add the powder from 2 vegan probiotic capsules and gently stir until fully incorporated. Pour the yogurt mixture into a sterilized glass jar, cover with a clean cotton wash cloth and allow to sit at room temperature for 4-6 hours. Remove the washcloth, cover glass jar with a lid and refrigerate. Should last up to 5 days refrigerated. This recipe yields approximately 2 cups of yogurt. Use in any of your raw savory salad dressing or sauces.
Nota Bene: This is a very strong/savory tasting yogurt. For a milder flavor substitute raw sunflower seeds for the pumpkin seeds.
I think my next project will be trying my hand at making the Seed Cheese. I hope you try making this super simple raw, vegan, savory yogurt to incorporate into your raw recipes. Enjoy!
1/2 cup 24-hour sprouted soft pastry wheatberries (available at natural food stores).
Use only spring or filtered water.
Grind wheatberries and put 1/4 cup each in 2 large jars. Fill jars almost to the top with water, and cover with cheesecloth and an elastic band. Allow the mixture to sit for 3 days. On the fourth day, pour off the Rejuvelac, straining out the berries and sediment. Store unused Rejuvelac in the refrigerator. It will keep several days. Start a new batch twice a week.
1 cup Rejuvelac or spring or filtered water
1-1/2 cup hulled raw sunflower seeds
1/2 cup hulled raw sesame seeds
Soak seeds 8 hours and sprout for 8 hours. After this time, pour Rejuvelac into a blender. Blend at a high speed, slowly adding seeds until all are blended to a smooth paste (approximately 4 minutes). Pour the mixture into a glass jar, cover with a cloth or towel, and set aside for 4 - 8 hours. If Rejuvelac is not available, use water and let mixture sit an extra two hours. Or, save 1/4 cup from a previous cheese elapsed, pour off the whey by inserting a wooden spoon down one side of the jar to form a tunnel and spilling the liquid into the sink. This recipe yields approximately 2-1/2 cups of cheese. Store it tightly covered in the refrigerator. Refrigerated, the cheese will last 5 days.
2 cups Rejuvelac or spring or filtered water
1-1/2 cups hulled raw sunflower seeds
1/2 cups sesame seeds
Follow the same procedure as for Seed Cheese above, only set the mixture aside for no more than 6 hours. Stir and refrigerate. This recipe yields about 4 cups.
+JMJ+Today I am grateful for my loving husband of 25 years!!! We celebrated our 25th Wedding Anniversary on July 7th. I am truly blessed.