As we drove home from the shop last night it was FREEZING! Least by California standards! I know, I know – here in California we are big babies about the temperature! I don’t know how some runners, raw foodies and vegans deal with zero degree weather! Eeek!
It was 48 degrees with winds at 15 – 20 mph! I WENT RUNNING ANYWAY! I figured if I could conquer the run last night, I would be alright to conquer my runs the rest of the week! The weather promises to be windy and cold and I have made a promise to myself to continue running !! The January 10k will be here soon enough!
There were a few races I wanted to attend, but traffic and being in the car isn’t something I want to deal with during a holiday weekend. If you know what I mean! So I will be hosting my own mini race! Between 11:30-11:45 pm I will be embarking on my own 5k! Hopefully my taste tester will accompany me into this NEW YEAR RUNNING!!!
Sorry no pictures from the run, my camera wasn’t charged!
After my run, I lifted weights and headed into the kitchen!
I went to the Rejuvelac brewing and witnessed a phenominal sight! There were green sprouts coming out of the REJUVELAC!
WILD! I thought how beautiful! How A-L-I-V-E!
I think they sprouted because there are other sprouts growing in the kitchen – life is abounding in the Veg888 kitchen right now!
I am going to try and make a recipe I came across in an Ann Wigmore book – Energy Soup! Followed by a Rejuvelac/E3 Live Cocktail and a run sometime over the LONG WEEKEND! The soup requires fresh sunflower sprouts, rejuvelac, etc. I will update later!
I also decided to take advantage of the fact that I have several jars FULL OF REJUVELAC! I am making a Cashew Basil Nut Cheese!
Last night I pulled out my trusty Recipe Book/Personal Journal. In it were the basic instructions for a Cashew Nut cheese. I got the recipe from somewhere on the internet! I am always scouring for interesting recipes and have wanted to make this particular recipe for a fair amount of time. I don’t know why I hadn’t made Rejuvelac before? It would seem that I would have totally made it during the cleanse last year, but???? Well I suppose it doesn’t matter. Slow and easy! I’ll get there….
Basic Cashew Cheese
3 cups soaked Cashews
1 1/2 – 2 cups rejuvelac
Instructions: Place ingredients in the blender/food processor and blend until smooth! Place contents in a glass and cover. Allow to ferment for 24 hours! Uncover and begin creating!!!
Here we are ALL COVERED! I will do all of my experimenting when we get home this evening! I would like to cover the cheese with some herbs and spices. However, I was able to attain one of my KITCHEN GOALS! YES!
I purchased some antique molds off of EBAY a few months ago and I am planning on using them for some Cashew Cheese experiments…stay tuned! I will update soon!
Thank you for reading!
Love and Light!