A Man on FIRE - Super Raw Life Magazine

58
Hickory Smoked Horseradish Cheese Ball
by Michele Marie Jeppson
1 2/3 cups cashews
1 1/2 tablespoons fresh horseradish
1 tablespoon onion leeks
1 tablespoon leek greens
1 tablespoon fresh dill
1 tablespoon chives
1 large clove garlic
1/2 teaspoon lemon zest
1/4 teaspoon mineral sea salt
1/8 teaspoon chanca piedra herbal tea mix
1/8 teaspoon chipolte chile pepper
1/4 teaspoon hickory smoked salt *optional
1/8 cup pecans, chopped
Chop pecans and reserve in a small bowl until after the cheese
is made. Run all ingredients except pecans through a slow
masticating juicer, two to three times. Stir cheese well to mix
all ingredient equally. Sprinkle the bottowm of your mold with
chopped pecans and then press cheese into mold. Top with
remaining pecans The cheese ball pictured was pressed into a
mini cheese cake pan. Serve immediately or refriderate until
ready to eat! Cheese holds up well in fridge for about a week.
Variations: If you do not have a slow masticating juicer to run
your cheese through you can finely chop all of the ingredients, add
water a tablespoon at a time as needed to enable you to blend in a
food processor until you get a thick ricotta cheese consistency.
This recipe was inspired by the recipe
Horseradish, Garlic and Dill Cheese - Fermented
by Barbara Shevkan with www.RawfullyTempting.com
She has many wonderful recipes, I invite you
to take a moment and peruse through her blog.
I have loved every recipe of hers I have made!
Thank you for the inspiration Barb!
raw food Almost to good to ‘believe
REAL FOOD
Issue #7 Winter 2012 SuperRawLife.com