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!

Namaste!