So it appears everyone is on the nutritional yeast kick and we are getting lots of questions. First off, Yes it's gluten free. Second, yes it's ok if you are prone to candida. Third, yes we sell RAW nutritional yeast. It has a wonderful cheese like flavor and is great in pretty much everything you would want cheese in..so go crazy!
Nutritional Yeast is a powerhouse of nutrients! It is one of the few non-animal sources of B-12, is rich in folic acid and many other nutrients and amino acids.
Protein can be found in plant-based sources like lentils, soybeans, nuts, beans and quinoa. People who follow a plant-based diet, or those looking to reduce their intake of animal base products can receive additional protein by adding nutritional yeast to their meals. One ounce of nutritional yeast contains 14 grams of protein and 79 calories. Nutritional yeast is a fabulous alternative to animal-based protein.
Fiber can be found in a variety of foods like broccoli, bran cereal, kidney beans, potatoes and whole wheat bread. Nutritional yeast contains a high amount of fiber, containing more than seven grams per ounce.
Nutritional yeast's yellow color comes from the B vitamin riboflavin. Nutritional yeast is rich in B-complex vitamins, making it a vital supplement for those who are not receiving their B vitamins from other sources. Nutritional yeast also contains vitamin B12, which is essential for red blood cell production. B12 maintains the myelin sheath that insulates nerve cells, making it a vital part of normal nerve function.
Nutritional yeast is naturally low in sodium, making it a perfect addition for those monitoring their sodium intake.
My mom makes yogurt and I used to love watching her make it and seeing the science behind the fermentation and the changes. You can still have yogurt and use it in the same traditional manner with granola, smoothies,etc.
Get yerself some young thai coconut meat (3-4 cups), filtered water or coconut water, kefir starter, and 1 quart jar with lid. Keep in mind since you are fermenting you want to have the jars, lids,etc sterile! Bad bacteria can really make a bummer outta your batch.
1. Place the coconut meat in a high-power blender and add just enough filter water to create creamy pudding.
2. Transfer to a mixing bowl and stir in 1/2 packet of kefir starter and pour into the jar. You may use a smaller jar, but be sure to allow few inches at the top for the yogurt to expand.
3. Let ferment for 7-10 hours at room temperature (72-75F)
Keep sealed in the fridge for up to 3 days, if it even lasts that long!!!
Thanks to Judita Wignall's book Going Raw for this great recipe!!!!!
Have you ever picked up a bag of Kelp Noodles and wondered what they are and what in the world to do with them?
Cathy Wong from About.com reveals to us that those mysterious looking noodles are “a food made from kelp, an edible brown seaweed that contains high amounts of iodine. Marketed as a low-calorie alternative to pasta and other noodle varieties, kelp noodles contain kelp, sodium alginate (a form of seaweed-derived salt), and water.”
Ani Phyo’s wonderful raw food preparation book “Ani’s Raw Food Asia” is a great place to look for Asian style recipes using Kelp Noodles. Her book is full of tempting recipes with Asian flare from Korea, China, Japan, Thailand, Vietnam, Indonesia and Hawaii.
Here is her great eat now or make ahead, Indonesian inspired recipe for
Continue blending until the sorbet becomes smooth and fluffy.
Place the mixture in chilled glasses (or any bowl you prefer) and serve immediately. If necessary, this sherbet can be made just before the meal, then returned to the freezer to keep until dessert time. Serves 4.
So my grandma would say how to know when Corn was good was when it was Knee High by the 4th of July. So get you some corn and soup it up!!!
SWEET CORN SUMMER CHOWDER
Servings: Two adult and one baby
- 3 ears raw sweet corn - 1/2 large cucumber, peeled and diced - 1 T nutritional yeast flakes - 1 T flaxseed oil/cold-pressed olive oil - 1 tsp dried oregano - 2 tsp ground cumin - 1 tsp dehydrated onion powder (opt) - 1/2 C water Grown-up extras: - 2 tsp Miso, thinned with 2 T water - pinch of cayenne pepper - 1 tsp garlic powder - 1 C mixture of the following minced veggies: red bell pepper, celery, parsely, onion
Cut corn off cobs, setting aside the kernels from one of the cobs. Put into blender the remaining corn, and all other ingredients except the grown-up extras and blend until smooth, adding small amounts of additional water as needed. Pour soup puree into bowls. Stir the grown up extras, into the adult servings as well as the reserved corn (from the one ear). Serve at room temperature or chill. Variation: To serve as a 'Creamed Corn' side dish rather than as a chowder, add additional freshly cut corn and more minced veggies.
This recipe can be found in Baby Greens, which offers a lively mix of nutrition education, philosophy, recipes, and activities for enhancing the relationship between parents, children, and their food.