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Savory Nut Cheese Stuffed Endive
For the cheese:
1 1⁄2 cups macadamia nuts (or cashews), soaked one hour or more
2 tablespoons South River brand sweet white miso (or other unpasteurized miso)
1 small lemon, juiced
1 teaspoon sea salt
1/2 - 11⁄2 cups water, as needed, to blend
1 endive, separated into leaves, washed and dried
Freshly chopped chives, as garnish
To make the cheese, blend all ingredients starting with 1⁄2 cup of water, in a powerful or high-speed blender until smooth and creamy. This cheese becomes more flavorful after allowing to rest, covered, in the refrigerator, for 12 or more hours.
Fill the endive leaves with 1-2 tablespoons of the cheese, and garnish with the chives.