My favorites include miso, sauerkraut, vegan kim-chi, and raw vegan yogurt or cheese.
To make the sauerkraut and kim chee I use the kraut jars from The Raw Diet Store: Store.TheRawDiet.com
Here is the recipe for cheese or yogurt from Lou Corona's website.
(Lou's website is hard to navigate! His front page is wellnesscrusade.info/
- 1 cup of almonds (pre-soaked for 24 hours in pure water)
- 1 cup of pure water
Place in blender until mixture is creamy. Pour into a container and add:
- 1/2 teaspoon probiotics or 1 Tablespoon miso
Let sit at room temperature for 6 to 8 hours. The mixture will ferment sooner depending on the temperature of the kitchen.
Once the mixture is fermented, add it to your smoothie and store the remaining yogurt in the refrigerator. The nut culture will keep for up to a week, but will get more sour each day.
Keep about 2 tablespoons of the mixture as a starter to add to the next batch yogurt. The starter will produce a more active culture.
Add in your favorite herbs, spices, and seasonings for variety. I like to add in young coconut meat, dill, and chives.