Macadamia Goat Cheese Harvest Salad Fabulous Fermentation Week
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!
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 –
Macadamia “Goat Cheese” Harvest Salad
by The Holy Kale
2 cups Arugula
1/2 Asian Pear, sliced
1/4 c Pomegranate seeds
2 tbs Pistachios, shelled and unsalted
1/4 c Beets, roasted*
1/2 head Radicchio, chopped
*Pre-heat oven to 375 degrees. Slice beets and coat in coconut oil. Place on baking sheet and roast for 30-40 min, or until soft.
2 c Macadamia Nuts, raw and soaked
1 cap Probiotic
1/2 c Water, filtered
2-3 tbs Tarragon, finely chopped
* Makes enough for 6 + servings
1 tbs Truffle Oil
1 tbs Rice Wine Vinegar
1/2 tsp Honey, raw
1 /2 tsp Meyer Lemon Juice
1/8 tsp Unheated Sea Salt
Pepper to taste
1. Add water, macadamia nuts and probiotic to a high-speed blender or Cuisinart. If you are using a blender, you must have a tamper/twister or something to turn the cheese.
2. Blend until completely smooth.
3. Transfer mixture to a nutmilk bag. Close bag tightly.
4. Place nutmilk bag in a strainer and place into a bowl or container. Place a weight on top to allow for excess water to drain.
5. Store for 1-2 days. Do not refrigerate.
6. After 1-2 days, or until cheese has fermented, remove from nutmilk bag.
7. Place on a cutting board and roll into a log.
8. Add tarragon to the cutting board, evenly spread so that you can then roll the cheese into the tarragon.
9. Once the cheese is evenly covered around the outside, set aside. *You can store this for later use in the refrigerator.
1. Combine ingredients in a blender and spin until mixed.
1. Combine ingredients and toss with dressing. Add two 1-inch goat cheese medallions.
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.
- Boosts the immune response by inhibiting growth of pathogenic organisms (virus, bacteria, fungus etc.)
- Detoxify the intestinal tract by protecting intestinal mucosa levels
- Develop a barrier to food-borne allergies
- Neutralize antibiotic-resistant strains of bacteria
- Reduce cancer risk
- Reduce the risk of inflammatory bowel disease (IBS) and diverticulosis
- Synthesize vitamins
- Prevent diarrhea by improving digestion of proteins and fats
- Prevent osteoporosis by producing vitamin K
The Fabulous Fermentation Week Club
Check out the following links for more amazing recipes to get you started!
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