Macadamia Goat Cheese Harvest Salad Fabulous Fermentation Week

Jan 23, 2013 by

Macadamia "Goat Cheese" Harvest Salad

Along the journey to a healthy diet and lifestyle, there always seems to be a few things that we feel we need to “give up” or let go. For me that was goat cheese. There is something about goat cheese in salads; particularly roasted beet salads that has always made me inspired to eat. But with the unrelenting message from my body that dairy no longer suits me, yes, even goat’s dairy, that menu item quickly became a memory of the past. But since I am a girl who does not believe in restriction, limitation and deprivation, I was quick to come up with an alternative. Therefore, I found it quite fortuitous that I receive a happy little note from my soul friends Sarah from My New Roots and Elenore from Earthsprout on the cusp of this new year. They purposed that in light of the infamous 2013 and the celebration of the re-ignition of our zeal for health and happiness, we do a “Fabulous Fermentation Week,” which in fact got my wheels turning…

Goat Cheese… God, I miss you….

Fermented Foods…. Oh, I really love you too…

Kimchi, Kombucha, Kefir, Sauerkraut, Yogurt… Cheese!! Cheese is fermented!

Goat Cheese…Goat Cheese without dairy…

Macadamia Tarragon Goat Cheese!!!

Now this really IS FABULOUS!

Tarragon Macadamia Goat Cheese

Fabulous Fermentation Week is a week dedicated to one of our health ROCKSTARS, fermented foods. While we here in the U.S. do not even come close to adoring these foods as much as our bodies would desire, there is no time like the present to start.

Fermented foods come in all shapes and sizes, and fortunately for you, and me actually, a host of some of the most health inspired food bloggers has come together to create a series of outrageously delicious fermented food recipes. Think tempeh, kimchi and avocado nori rolls, purple sauerkraut with horseradish, banana kimchi and warm sprouted homemade sourdough bread. Now I will share with you all these delicious recipes, ONLY if you PROMISE to start including fermented foods into your daily diet.

I know, pretty tough request huh?

Well no one got anywhere with out a little dedication, zeal, inspiration and tough love. So if you agree – make The Holy Kale promise, and scroll down to the bottom.

Okay, now that we are all committed and sworn into the fermented foods alliance, I will share with you my personal contribution to our Fabulous Fermentation Club –

Pomegranate - Sweet yet Tart Addition


Now before you go running off to make this delicious meal, let me just capture your attention for a few more seconds to let you know WHY we are so IN LOVE with fermented foods.

You know how probiotics and eating yogurt have been all the rage lately? This is because the healthy bacteria that reside in our gut are paramount to our overall health and wellness. And guess what? fermented foods, like yogurt and my macadamia goat cheese, contains these healthy bacteria.

The Who, What, When and Why of Fermented (Cultured) Foods

Who: Kefir, kombucha, cheese, sauerkraut, kimchi, pickled vegetables, sourdough bread, miso, nama shoyu, apple cider vinegar, yogurt and kvass. *must all be RAW, not pasteurized. Pasteurization kills the healthy bacteria.

What: Fermented foods are partially predigested, making them easily digested and assimilated. The fermentation or culturing process further adds invaluable enzymes back into the food, which provide nutrients and assist digestion. Not only are fermented foods easy to digest, they also contain powerful healthy bacteria, also known as probiotics. Probiotics are beneficial microorganisms like Lactobacillus, Bifidobacteria, and Streptococcus in your intestinal tract.

When: It is ideal to include these into your diet everyday. They are especially important to include if you have undergone a round of antibiotics, or have any digestive, immune or skin issues. In most traditional cultures these foods are an integral part of their diet. For example, yogurt is traditionally eaten in India, sauerkraut in Germany, kimchi in Korea, cultured dairy in Scandinavia, miso and umeboshi plums in Japan, and kvass in Russia.

Why: A healthy gut ecology is essential to proper digestion and immune health. And based on the myriad of studies on the importance of digestive health, it is also safe to say it is imperative to the health and functioning of the whole body system, including mental health and mood.

These healthy bacteria manufacture vitamins, especially B vitamins like biotin, folic acid, niacin and B-6, which detoxify chemicals and metabolize hormones. They also compete with bad bacteria such as candida and the bacteria that cause vaginal yeast infections.

The Rundown:

  1. Boosts the immune response by inhibiting growth of pathogenic organisms (virus, bacteria, fungus etc.)
  2. Detoxify the intestinal tract by protecting intestinal mucosa levels
  3. Develop a barrier to food-borne allergies
  4. Neutralize antibiotic-resistant strains of bacteria
  5. Reduce cancer risk
  6. Reduce the risk of inflammatory bowel disease (IBS) and diverticulosis
  7. Synthesize vitamins
  8. Prevent diarrhea by improving digestion of proteins and fats
  9. Prevent osteoporosis by producing vitamin K

The Fabulous Fermentation Week Club

Check out the following links for more amazing recipes to get you started!

Earthsprout: Purple Sauerkraut

My New Roots: Kimchi

Ola Domowa: Bok Choy and Kale Banana Kimchi

Golubka: Sprouted Sourdough Bread

Kyra’s Kitchen: Coconut Kefir

Eat It: Tempeh with greens, Goats Cheese and Fresh Strawberries

Coconut and Quinoa: Kimchi, Tempeh and Avocado Nori Rolls

Green Kitchen Stories: Korean Kimchi Wraps

Whole Promise: Fermented Beets with Orange & Thyme, Tzatziki and Chickpea Cakes

Two Blue Lemons: Fermented Jalapenos and Carrots

The First Mess: Za’atar Roasted Carrot Salad with Cashew Labneh, Avocado and Frisee

The Natural Foodie: Mango Coghurt

My Wholefood Romance: Fermented Heirloom Beetroot and Carrot Sticks

Mince and Type: Ginger Carrots

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  1. Lauren seriously! Dying over this macadamia goat cheese. I’m gonna try my hand at it next week, holy kale promise! ;))) Loving your concise + super informative rundown on fermented goodies too.
    xo Laura

    • lauren

      Oh thank you!!! I was just looking over your recipe and was ready to promote and make!!! It will make the perfect Instagram picture :) Hugs!

  2. Thank you, thank you, thank you for the goat cheese recipe! I’m with you–goat cheese was a tough one to give up! There’s just something about it that makes everything taste amazing. I can’t wait to give this a try!

  3. Meg

    Love it Lauren!! Thanks so much for sharing this awesome looking recipe, can’t wait to try. Love your work in general by the way! :)

  4. Wow, macadamia cheese. It looks divine. Will have to track down some NZ grown macadamias to give this a try. Thanks for sharing :)

  5. Tracy Cottongim

    I would love to receive your newsletter!


    • lauren

      Great! Just signed you up. You will just need to confirm it through the email that is sent to you.

  6. It never ceases to amaze me how versatile and awesome cashews are. What a brilliant idea for goats cheese, thanks for sharing, I can’t wait to try this.

  7. Oh, I think I would die if I had to give up goat cheese! 😉 Sorry, that didn’t help did it? 😕 I love how you came up w this healthy alternative, it certainly looks and sounds divine!

    I adore miso and kefir.

    • lauren

      Haha, yes it is not always the easiest, but to be honest, now I don’t miss it! Happy replacement. And yes, LOVE miso!

  8. Lauren,

    LOVE this recipe and am so excited to try it! (BTW, I’m eating a big veggie salad with tons of sauerkraut strewn throughout it right now!)

    I have been a bit intimidated by making fermented seed/nut cheese for some reason. I have a question: what does 1 cap of probiotics mean exactly? What do you use? I have Rejuvelac, does that work? OMG…as I’m typing this I just figured out you mean 1 capsule of probiotics, LOL!!! Am I right?!!!

    I probably have more questions but perhaps I should just stop being nervous and DO IT!! I’ll let you know how it goes :)

  9. As a fellow member of the fermentation alliance i salute you. Working to develop the numbers on this side of the Atlantic, thank you for so much inspiration. mx

  10. Wow, interesting! I also make a vegan ‘goat cheese’ using macadamia nuts (also pine nuts) and a probiotic (I use yogurt starter) but I can’t bring myself to do a fermentation step– just don’t know about the food safety of it. I know it works fine for things like yogurt but I don’t know whether it makes good bacteria when you use nuts. Not questioning that it works for you, just not ready yet to do it myself. I have seen other folks with a similar recipe (Spabettie) so I know the idea is going around.

  11. Caroline

    Fantastic recipe! I would just like to point out, though, that #5 under your “rundown” is incorrect – fermented foods actually raise the risk of cancer, they don’t reduce it. They contain N-nitroso compounds, which are carcinogens and particularly associated with stomach cancer. I would still eat fermented food, but definitely in moderation.

    • lauren

      Hi Caroline, thank you for bringing this up. Yes, they have done a few studies showing that SALTED fermented foods such as miso and fermented fish contain levels of N-nitroso compounds which are linked to an increased risk for stomach cancer. With that being said, there are only a few studies on the topic and they are done in Asia, specifically in Korea and China where their consumption is much much higher than most other places. They were also small studies, not targeting a large population group so it is difficult to utilize this information as a blank fact for other cultures and other consumption rates. Therefore, if you eat these fermented SALTED foods once and awhile or in smaller amounts I do not see it being an issue.


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