Raw Nut

Recipes

russell james | the raw chef

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The Raw Chefs Recipe Series Raw Nut Cheese Recipes

Copyright Russell James,The Raw Chef. No part of this book may be produced by any means, nor transmitted, nor translated into a machine language, without the written permission of the publisher. The right of Russell James to be identified as the author of this work has been asserted in accordance with sections 77 and 78 of the Copyright, Designs & Patent Act 1988.

CONDITIONS OF SALE This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publishers prior consent in any form of binding or cover other than that in which it is published and without a similar condition, including this condition, being imposed on the subsequent purchaser. First Published by Russell James,The Raw Chef, in Great Britain in 2010 This (first) edition published in July 2010 by Russell James russell@therawchef.com www.therawchef.com

DISCLAIMER The techniques and advice described in this book represent the opinions of the author, based on his experience.The author expressly disclaims any responsibility for any liability, loss or risk, personal or otherwise, which is incurred as a result of using any of the techniques, recipes or recommendations suggested herein. If in any doubt, or if requiring medical advice, please contact the appropriate health professional.

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contents
What Is Raw Food? Basic Nut Cheese Caraway Fennel & Olive Cheese Cashew & Brazil Cheese Cheddar Cheese Feta Cheese Goat Cheese Lemon Thyme Cheese Macadamia Cottage Cheese Macadamia Mozzarella Macadamia Pesto Cheese Olive & Sun-Dried Tomato Cheese Onion Garlic Cheese Sweet Ricotta Cheese Almond Thins Garlic Bread Berry Compote Mango Chutney Cashew Crme Fraiche Coconut Yoghurt Further Information About Russell 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25

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what is raw food?

HEN I first heard about people that ate only raw food, I couldnt get my head round it. It seemed really extreme, like some fad diet or some totally unnecessary extension of the idea that fruits and vegetables are good for us. Then, through various means, I started to hear about raw foods more and more and realised there was a whole lifestyle based around it that isnt so extreme at all. Contrary to what I thought, it didnt mean I had to stop washing, join any kind of cult, grow my hair long or become a hippy. It also didnt mean I even had to give up all my cooked food and eat completely raw; I realised I could just start bringing more and more raw foods into my diet as I felt comfortable. I mean, everyone knows that fruits and vegetables in their natural state are good for you, so any extra I could get in would be a bonus. What actually happened though was that as soon as I started experiencing the benefits, tied with the fact that I had started meeting some really wonderful people in the raw food world, I really felt as if I wanted to go all raw. Youll sometimes hear raw food called the raw food diet, but as Ive alluded to here, its not so much of a diet in the traditional sense, as it is a lifestyle. Sure, lots of people are able to lose weight, but its quite unique in that many people come to it for all sorts of reasons, including a variety of health concerns, because they want extra energy, or they are simply curious about what effects they will experience by eating food the way nature intended. So back to the original question: what is raw food? The easiest way to describe it is to say that raw foods are free from animal products and havent been heated over the critical temperature that its thought most of the enzymes are lost (around 118F).When we heat food even higher, we then start to denature other nutrients such as the vitamins, minerals and other proteins.

What are enzymes? Enzymes are made up of various proteins and are part of every one of your bodily functions, including sight, hearing and, most importantly in this case, digestion. Simply put, without enzymes we dont function. We have enzymes that our own body produces and we also get enzymes from the food we eat. And this is the critical point: if you eat food with the enzymes still intact then your body doesnt have to overwork to use the enzymes it produces to digest that food.There are many different types of enzymes so nature has done a wonderful job by placing within each type of food exactly the type of enzymes that are needed to digest that particular food. Im not a nutritionist so what Ive learnt is through my own research; theres so much more information out there about why raw food is nutritionally superior and suited to our bodies, and will give you much more information and insight than I can in this short space I urge you to go out and read plenty of it. So raw doesnt necessarily mean that the food hasnt been heat treated it just hasnt been cooked in the traditional way. By using processes such as dehydrating, juicing, sprouting, blending and food processing its possible to eat an exciting and varied raw food diet; you may even attract some positive interest from your friends and family! If youre looking for a great introduction to raw food, I really recommend you check out The Raw Food Coachs How To Get Started With Raw Foods. It will definitely get you off to a flying start if youre new to all this, but will also teach you a thing or two. Visit the website at www.RawChefGetStarted.com to check it out. Its part of my mission to bring recipes and food to the world that helps present raw food in a way that seems exciting, mouth-watering and accessible. Its all really about moving towards what you want, not away from what you dont want.

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basic nut cheese

2 cups cashews or macadamias 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture for at least 24 but no longer than 48 hours. O Once culturing is complete stir or process in the following ingredients: teaspoon salt 2 teaspoons nutritional yeast O Transfer the cheese to a ring mould. O If you used macadamias: At this point you can remove the ring mould and place in the refrigerator or remove the ring mould and place in a dehydrator at 105 degrees for 24 hours to get a rind. O If you used cashews: At this point you can either place in the refrigerator, still in the ring mould as its not as firm as macadamia cheese, for 24 hours and then remove the ring mould. Or you can place in the freezer to set harder for 1 to 2 hours and then remove the ring mould to place the whole thing in the dehydrator at 105F for 24 hours to get a rind.

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caraway, fennel & olive cheese

2 cups macadamias, soaked 4 hours 1 cup water 1 teaspoon probiotics powder O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture for 48 hours at room temperature. O Once culturing is complete stir in or use a food processor to mix in the following ingredients: teaspoon salt 2 teaspoons nutritional yeast 1 teaspoon lemon juice O Then stir in the following by hand: cup kalamata olives 2 teaspoons ground caraway seed teaspoon ground fennel seed O Use a metal ring to spoon the cheese into. O When full gently remove the metal ring and repeat until all the cheese has been used. O Place in the refrigerator to firm up a little.This is best done overnight.

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cashew & brazil cheese

1 cups cashews, soaked for 20 minutes 1 cup brazil nuts, soaked 20 minutes 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture for 24 hours. O Once culturing is complete stir in the following ingredients: teaspoon salt 2 teaspoons nutritional yeast O Transfer the cheese to a ring mould. O Place in the refrigerator, still in the ring mould. O Allow 24 to 48 hours to firm up in the refrigerator and then remove the ring mould.

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cheddar cheese
2 cups cashews, soaked for 20 minutes 1 cup yellow bell pepper juice (2 good sized bell peppers) 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture for 48 hours. O Once culturing is complete stir in the following ingredients: teaspoon salt 2 teaspoons nutritional yeast O Transfer the cheese to a ring mould, remove the ring mould and then transfer to a dehydrator for 12 hours at 105F. The dehydrator is an optional step to give the cheese a rind quicker. You can also just put the cheese in the refrigerator straight away, without the dehydration step. O Remove from the dehydrator (if you did this step) and place in the refrigerator. O Will continue to firm up and develop a rind in the refrigerator.

Note: Cashew cheese tends not to be as firm after the

culturing step as macadamia cheese. If you find the cheese doesnt hold its shape when you remove the ring mould, you can simply leave in the ring mould in the refrigerator for 24 to 48 hours. By that time the cheese will have got firmer and will hold its shape.

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feta cheese
Great on top of a Greek salad
2 cups macadamias, soaked 4 hours 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture for 24 hours at room temperature. O Once culturing is complete stir in or use a food processor to mi in the following ingredients: teaspoon salt 2 teaspoons nutritional yeast O Spread out on to a piece of parchment around an inch thick. O Optional: grind black pepper on top of the cheese. O Cover and place in the refrigerator to firm up. O When ready to serve score the cheese into " cubes.

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goat cheese
2 cups macadamias, soaked 4 hours 1 cup water 1 teaspoon probiotics powder O Blend all ingredients in a high-speed blender until smooth. O Transfer to a strainer lined with cheesecloth. Put a weight such as a glass jar filled with water on top to allow the juices to drip down into a catchment bowl underneath. O Leave at room temperature to culture for 24 hours. O Transfer the cheese to a large bowl or food processor and mix in the remaining ingredients: 1 teaspoon nutritional yeast teaspoon salt 1 teaspoon lemon juice O If the cheese is firm enough, roll into a cylinder and then roll in crushed black pepper or minced chives. If its too soft to roll then place in the freezer for 30 mins to allow you to do this step. O Once rolled and with the chives and/or pepper on place in the refrigerator to firm up. O When ready to serve cut into individual slices.

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lemon & thyme cheese

2 cups cashews, soaked for 20 minutes 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture at room temperature for at least 24 but no longer than 48 hours. O Once culturing is complete stir in the following ingredients: teaspoon salt 2 teaspoons nutritional yeast 2 tablespoons lemon juice 2 tablespoons minced thyme O Transfer the cheese to a ring mould. O Place in the refrigerator, still in the ring mould. O Allow 24 to 48 hours to firm up in the refrigerator and then remove the ring mould.

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macadamia cottage cheese

2 cups macadamias, soaked for 4 hours 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture for 24 hours. O Once culturing is complete stir in the following ingredients: teaspoon salt 1 teaspoon nutritional yeast O You should find the cheese fluffs up really nicely with a fork. O Place in the refrigerator until ready to serve.

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macadamia mozzarella
cup macadamias, soaked 4 hours cup young coconut meat 2 tablespoons irish moss paste cup water teaspoon probiotics powder O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture for 24 hours at room temperature. O Once culturing is complete stir or process in the following ingredients: teaspoon salt teaspoon nutritional yeast teaspoon lemon juice O Layout a piece of baking paper or parchment on a plate or tray. O Take a metal ring or cookie cutter the size that you want the mozzarella to be. Place the ring on the parchment and use a small spoon to put a small amount of the cheese inside the ring and smooth it out on top. O Remove the metal ring and repeat the last step until all the cheese mixture has been used. O Cover and place in the refrigerator until firm.This is best done over a 24 hour period. O You should now find that your mozzarella is ready to peel off the parchment or baking paper and use. O If it hasnt set properly you can simply move it to the freezer to a while , not so it freezes, but so it is in there long enough to firm and serve.

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macadamia pesto cheese

2 cups macadamias, soaked 4 hours 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture at room temperature for 48 hours. O Once culturing is complete stir or process in the following ingredients by hand or with a food processor: 2 teaspoons nutritional yeast teaspoon salt 1 teaspoon lemon juice O Use a ring mould to build a layer of cheese inside it. On top of that layer place a layer of pesto. Top it off with another layer of the cheese. O Remove the ring mould and place in the refrigerator to firm up.

Pesto
cup tightly-packed basil leaves cup pine nuts 3 tablespoons extra virgin olive oil teaspoon sea salt clove garlic Pinch of freshly ground pepper 1 teaspoons nutritional yeast teaspoon lemon juice O Grind all ingredients in a food processor, leaving some chunkiness.

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olive & sundried tomato cheese

2 cups macadamias, soaked 4 hours 1 cup water 1 teaspoon probiotics powder O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to ferment for 48 hours at room temperature. O Once fermentation is complete stir or process in the following ingredients: teaspoon salt 1 teaspoon nutritional yeast teaspoon lemon juice O Then stir in the following: cup Kalamata olives cup sun-dried tomatoes, soaked 2 hours and drained O Use a metal ring to spoon the cheese into. O When full gently remove the metal ring and repeat until all the cheese has been used. O Place in the refrigerator to firm up a little.This is best done overnight.

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onion & garlic cheese

2 cups cashews, soaked for 20 minutes 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to culture at room temperature for at least 24 hours but no longer than 48 hours. O Once culturing is complete stir in the following ingredients: teaspoon salt 2 teaspoons nutritional yeast 1 teaspoon garlic powder 2 teaspoons onion powder 1 clove garlic, crushed 1 teaspoon minced shallot 2 tablespoons minced white onion 1 tablespoon finely chopped chives 2 tablespoons green onion O Transfer the cheese to a ring mould. O Place in the refrigerator, still in the ring mould. O Allow 24 to 48 hours to firm up in the refrigerator and then remove the ring mould. O Will continue to firm up and develop a rind in the refrigerator.

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sweet ricotta cheese

Great for use in layered desserts, with fresh fruit.
2 cups macadamias, soaked for 4 hours 1 cup water 1 teaspoon probiotics O Blend all ingredients in a high-speed blender until smooth. O Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. O Leave to ferment for at least 24 hours. O Once fermentation is complete stir in the following ingredients: teaspoon salt 2 teaspoons lemon juice 2 tablespoons honey or equivalent favourite sweetener O Place in the refrigerator until ready to serve.

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almond thins
1 cup almond flour* cup pecans 3 tablespoons olive oil cup flax meal 1 medium zucchini, peeled & roughly chopped 1 tablespoon lemon juice 2 tablespoons nutritional yeast 1 teaspoon salt *Almond pulp is the pulp left over from making almond milk. Alternatively you can just grind up some almonds in a food processor. O Grind all ingredients in a food processor until smooth. O Spread batter approximately in think on a non-stick dehydrator sheet. O Dehydrate for 2 hours, remove from non-stick sheet and score into individual crackers. O Return to dehydrator on a mesh tray until crispy.

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garlic bread
2 cups almond pulp* cup Irish moss paste** cup flax meal*** cup oat flour**** 3 teaspoons lemon juice 3 cloves crushed garlic 2 teaspoons garlic powder 3 soft dates 1 teaspoon salt O Grind all ingredients in a food processor until thoroughly combined and broken down. O Form into a loaf approximately 1" high and 3" wide. O Dehydrate for 20 hours at 105F. O Remove from the dehydrator and slice into pieces " thick. O Return slices to the dehydrator for 1 to 2 hours or until they are dry but still spongy. * Almond pulp is the pulp left over from making almond milk. Alternatively you can just grind up some almonds in a food processor. ** Irish moss paste is made by blending 1 cup soaked Irish moss with 2 cups of water. Irish moss is available from Caribbean markets or some Asian markets, or can be bought online at www.PureJoyPlanet.com *** Flax meal is flax seed that has been ground in a highspeed blender or coffee grinder. **** Oat flour is oat groats that have been ground in a high-speed blender or coffee grinder.

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berry compote
You can of course use fresh berries for this but I find frozen berries give a darker, richer compote.
1 cup frozen berries, thawed Optional sweetener, depending on how sweet the fruit is. Pinch salt 1 teaspoon lemon juice O Pulse all ingredients in a food processor, leaving some chunkiness. O Chill until ready to serve.

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mango chutney
1 medium ripe mango Pinch salt 1 teaspoon lemon Juice 1 teaspoon minced ginger Pinch cayenne O Finely dice the mango and set half aside. O Blend the other half mango with the remaining ingredients in a high-speed blender. O Add diced mango to the blender and blend on the slowest setting for a few seconds until the diced mango is combined but still chunky.

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cashew crme fraiche

2 cups cashews, soaked 20 minutes 1 cup water 1 teaspoon lemon juice teaspoon probiotic powder teaspoon salt O Blend all ingredients in a high-speed blender until smooth. O Transfer to a small bowl, cover and leave to stand for 12 hours at room temperature. O Stir and place in the fridge for another 24 hours and then its ready to use.

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coconut yoghurt
2 cups young coconut meat 1 teaspoon probiotics Water if needed O Blend all ingredients until smooth. O Place in a covered bowl in a dehydrator at 105 F for 8 to 10 hours. O Add a pinch of salt and a dash of lemon juice, chill until ready to use. O You can also add fruit juice or fruit puree to the yogurt, and then additionally process in an ice cream maker to make frozen yoghurt.

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further information
For more information, free recipes and to see what other services I offer visit www.therawchef.com
Whilst there you can sign-up for my eZine News From The Kitchen, its published every other Thursday delivered straight to your inbox and contains a free raw recipe with full detailed instructions and a photo. Many people have commented that they cant believe I give this stuff away for free, so I advise you get yourself on the list and see what you think. For more regular updates about whats going on in my world, some simpler recipes that dont make it to the eZine and general updates about whats going on at The Raw Chef HQ, you can visit my blog at www.therawchefblog.com.You can just drop by there whenever you feel like it, or you can sign-up to receive updates from that via email or RSS feed.

Live Raw Food & Chef Training Classes

If youre interested in hosting a raw food dinner party for your friends you may be interested in attending my class The Raw Chef s Dinner Party Training Experience, where Ill take you and the rest of the group through every stage of running a raw food dinner party. Best of all, youll get to have a raw food dinner party at the end of the day with your new friends.This is a great course for new and more experienced people alike. The second class I do is a 2-day class on how to become your own raw food chef. Its called How to Be Your Own Raw Food Chef and Still Have Time to Eat. Run at the weekend, this class has proved to be very popular with people wanting to further their knowledge and skill level, enabling them to bring in a lager percentage of raw foods into their diet. Again, its great whether youve been into raw foods for a while, or if youre just getting started, and it includes being very well fed all weekend. Further details on both courses can be found at www.therawchef.com by clicking on Classes.

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about Russell
Russell James has been hailed as 'the UK's leading raw chef' by The Times. He has honed his natural ability to create incredible raw cuisine by training with the top raw chefs in the world. This includes regular visits to the US to raw food 'hot-spots' such as California and, most recently, New York where he worked with the author of upcoming books Everyday Raw and Entertaining in The Raw, co-author of Raw Food Real World and co-creator of the restaurant Pure Food & Wine, Matthew Kenney... Russell James joined our team at The Plant for an extended visit last fall on every level, he is a true professional; talented and creative, and a pleasure to work with. I particularly admire his dedication to raw food cuisine, and his unwavering interest in its forward movement. We continue to miss him (and his kale salad!) Matthew Kenney 2007. Russell recently catered David Wolfe's UK retreat in Dorset... "I was very impressed with Russell James' raw and living foods cuisine. He's a pleasure to work with and a rising culinary star." David Wolfe, www.sunfood.com and www.thebestdayever.com Russell has also worked with the UK's raw and living food organisation The Fresh Network in the execution of monthly raw dinner parties in Cambridgeshire and London during 2006. He also regularly appears in their quarterly publication, Get Fresh. Russell is a personal raw chef, provides raw catering for small and large scale events, and runs raw food classes. His blog continues to inspire people with recipes, pictures and advice on living a sexy raw life. His mission is to show you that far from feeling restricted on a raw food diet, you have an abundance of options; whether that's being able to eat raw sandwiches all week or to put on a show-stopping dinner party for friends. You can also connect wit.h Russell here:

www.facebook.com/therawchef

twitter.com/russelljames

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