Delicious, Enzyme-rich Gourmet Seed Dish
The Perfect Appetizer
Seed yogurt is made by fermenting a blended sprouted seed sauce for 6 to 8 hours. It is easy and fun to make and can be made into many appetizing flavors.
It is a delicious addition to any meal as the perfect appetizer, a dressing for salads, a side garnish for grain dishes, a creamy sauce or dip for vegetables, as a separate dish, or it can be used as a hearty afternoon snack with sprouted wheat chips.
A Storehouse of Delicious, Living Nutrients
Once the sprouted seed sauce has been set out and the fermentation process proceeds, beneficial bacteria (naturally contained in the seed coat of the seeds) begin producing health-promoting lactic acid as they predigest the protein, fats and complex carbohydrates contained in the seeds. This process yields easy-to-absorb amino acids and other nutrients as well as abundant live enzymes and the beneficial bacteria themselves (great for improving intestinal health). The bacteria also produce natural vitamin B12.
If you add various herbs (fresh or dried) to the seed sauce before fermentation, the fermentation process breaks down the components of the herbs as well, making their healthy phytochemicals easy to absorb as well as imparting a delicious herbal flavor throughout the seed yogurt.
Making Seed Cheese
To make seed cheese, first make the seed yogurt, then drain the watery liquid (called whey) by putting the seed yogurt into a cheese cloth or strainer for 1 or 2 hours to drain. This gives a firmer texture and body which can then be formed into different shapes, such as a cheese log or mound. Cut the seed cheese into slices to serve with meals.
2 cups purified water
1 cup raw sunflower seeds (without hulls)
1-2 capsules (open capsules)
1/8 tsp. oregano
1/8 tsp. ginger powder or 2 tablespoons of raw ginger root
1/8 tsp. dill
1/4 cup grated beets
1. Place one cup of raw hulled sunflower seeds overnight(about 12 hours) in a bowl (preferably glass, avoid metal). Cover with 2 cups of purified water (so the water level is above the seeds). Cover the top of the container.
2. In the morning, strain the water off the soaked seeds.
3. Place the soaked seeds and 1 cup of the soaked water (which is now full of rich, raw enzymes) in an or . (Note: The TurboBlend 4500 is a super strength, heavy duty blender/mixer which can pulverize ingredients to an ultra smooth, creamy consistency for perfect seed sauce. The TurboBlend creates the best blend, but a regular blender, although not as powerful, can be used.) Don’t throw out the left-over, second cup of soak water — use this healthy, enzyme-rich liquid to water your house plants or garden.
4. Next add any optional ingredients, such as herbs or vegetables, into the TurboBlend.
5. Blend on high speed for 1 or 2 minutes or until the mixture turns into a creamy, well-blended sauce.
6. Next, place the seed sauce in an open glass container. Cover loosely with a cotton cheese cloth or other cloth so the mixture can still breathe but also keep out small airborne particles or insects.
7. It takes about 4 to 6 hours for the seed yogurt to “ripen”. It will look a little bubbly, with small air pockets, usually with a darker crust on top (which is fine to eat). The seed yogurt will usually have a watery liquid (called “whey”) that has begun to separate out, especially on the bottom of the container. It is best to drain off the whey, by straining the seed yogurt in a strainer for a short time. Then you may eat the seed yogurt as is, or add a little natural sea salt, such as Premier Pink Salt, to taste or any other seasonings. Or put it in the refrigerator to stop the ripening process and eat it later.
8. If you allow the seed yogurt to continue to ripen beyond 6 hours (for example, another 12 hours), it will become even more tangy in taste. You may then refrigerate it at this point. Some prefer a more tangy taste. However, if you let it ferment too long and molds grow on top, it is spoiled and is best to throw it out. Experiment to find how long to ferment the seed yogurt for the taste you like best.
9. Because the seed yogurt is a living food with live enzymes, it is best to eat it within 2 to 3 days. Then enjoy making your next batch.