Recipe for "Mac" n Cheez

“Mac” n Cheez

Ingredients:
summer squash of your choice cut into match stick pieces or spiralized
nut based “cheddar cheez”

Just toss your cheez with your “noodles” and enjoy! Other vegetables can be added: broccoli, shredded
carrot, mushrooms, etc. to make it more primavera-like.

“Cheddar” Cheez
I make a fermented cheez, but if you want a simpler, less time-consuming one, here’s one adapted from Ani Phyo:

Raw, Dairy-Free Nacho Cheese Recipe - Makes 4 Servings

2 cups raw cashews or macadamia nuts
4 tablespoons fresh lemon juice
1 tablespoon nama shoyu (raw soy sauce)
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 cup water (or as needed)

Use a food processor or strong blender to process nuts, lemon juice, nama shoyu, turmeric, and cayenne. Slowly drizzle water into food processor or blender while processing until desired consistency is reached.

This delightful dairy-free nacho cheese is perfect for drizzling on vegetables like zucchini, broccoli, cauliflower, and asparagus. This dairy-free nacho cheese will keep in the refrigerator in an air-tight container for up to three days.

Why go dairy-free? Check out "The China Study" by T. Colin Campbell, phD or "The 80-10-10 Diet" by Dr. Doug Graham. I have copies of the latter if you are interested in one. There is a huge anti-dairy website at www.notmilk.com if you’d like lots of additional resources and information. From personal experience I can tell you that I have had dramatic improvements to my health after giving it up. Since cheese was such an important part of my life, this was not easy for me, but I have reaped the benefits of my “sacrifice”. I have known for many years that the liquid produced by bovine lactation systems was better
suited to their calves who were intended to go from 100 lbs. to 800 in a short space of time. Apparently my system was not quite as efficient as a calf’s – I hadn’t quite hit the 800 lb. mark before I gave up the moo juice (although I was well on my way!). When I learned of the addictive substances in milk, I realized why it had been so hard for me to give it up. Now free of these, I am grateful to be rid of them!

[Originally published in the newsletter distributed on or around May 16, 2009. Editorial written by Mom Trunk]