I discovered seed cheese many years ago when I was looking for a substitute for dairy. A friend told me how to make it and since then it is one of my favorite ways to eat seeds.
Not only does it taste incredible, but it also breaks down the seeds into a much more digestible form.
I often crave fermented foods to give me an extra boost and help with digestion when I need it. In addition, it is a cultured food that provides all the friendly flora needed for maintaining colon health.
Unlike dairy, which seems to clog me up, our
seed cheese recipe
seems to do the opposite and moves things through! The seeds are soaked, rinsed and blended, then left to culture for 24 hours to do their magic!
Who Invented Seed and Nut Cheese?
Like
wheatgrass
and rejuvelac, this type of cheese was also popularized by the famous Dr. Ann Wigmore, who started the Hipprocrates Institute. She discovered it through experimentation in the early 70's and began using it with her raw energy soups to add more protein and a cheesy flavor.
Some people use rejuvelac, like Wigmore did, to help ferment their seeds, but we use probiotic powder because its more convenient. We leave ours loosely covered on a counter top and let it to do it's
fermentation
thing.
Our seed cheeze recipe is a great way to eat
nuts and seeds,
like pumpkin seeds (which I love). Although we use sunflower seed and pumpkin seed the cheese still turns out whitish in color.
You can also use nuts, as well as seeds. I prefer seeds because they are more alkaline, but occasionally I use almonds blended with pumpkin seed and sunflower. They tend to be less acidic than the other nut varieties.
There are many more options and varieties you can experiment with over time, once you get down the basics. Try our seed cheese recipes yourself, they are easy to make and wonderful to eat!
