When you see happy people, ask who is their cook.
I just realised that it’s partly Kelli’s fault that I became happy vegan. In historical (for me) March 2009, I came first time to California to spend a week in the presence of magic Yogini Kaliji, to practice TriYoga with the yoga master.
In a small ashram situated on a hill in Malibu with a spectacular view over Pacific Ocean, there were only the vegan plant based menu offered, as ahimsa (non-violence) is the first basic principal of yoga practice. And the chief in the vegan kitchen was Kelli. The food tasted so incredibly good, the choice was vast and nutritious. It made me finally have heard Kaliji’s recommendations to transit into plant based diet. So I decided to give it a try. Already in a couple of months of this test my body felt the first transformation – the extra weight vanished, the joints became more flexible. So there is no turning back for me.
Kelli’s culinary talents, her knowledge, and her love for animals, helped me to try the divine healing plant based diet. Kelli discovered her passion for cooking when she was a child already. She constantly refines her knowledge in nutrition. A few years ago, finally Kelli launched her blog with recipes and update from the vegan culinary events “Kelli’s Vegan Cuisine. Healthier & happier Living with a Plant-Based Diet. “ There she also shares the cooking tips, she is highly experienced in catering and food arrangements for large parties and special events. Kelli teaches vegan cooking classes and other vegan programs. She has a special 28-day programme for introduction and transition to a vegan diet.
I want more vegan cheese recipes, so I picked up a herbed probiotic cashew cheese recipe from Kelli’s collection. It is easy to make, you just need a little bit patient and let some time to healthy probiotic bacteria to do a fermentation work for the cheese.
Herbed probiotic cashew cheese recipe from Kelli.
- Cashew – 2 cups
- Water – 1 cup
- Juice from 1 lemon
- Probiotic capsule (vegan)
- Olive oil – 1 Tbsp
- Chives – 3 -5 twigs
- Dill – 2 -3 twigs
- Himalayan salt – 1/2 t sp (optional)Place your list items here
- Soak cashew nuts in the water for 6 – 8 hours
- Drain the water from the nuts, rinse them and mix thoroughly with 1 cup of water in a blender in a homogeneous mass. Pour the mixture into the bowl, add the contents of 1 probiotic capsule and place the bowl for 6 to 8 hours in a warm place.
- Place the mixture into the blender, add olive oil, Himalayan salt and lemon juice and mix again.
- Wash the greens (chives and dill) and finely chop them. I also tried with basil and oregano.
Put the greens in a bowl and pour back the prepared mixture for the cheese, mix well and put in the refrigerator for a couple of hours to cool.