Ingredients
At a glance
Makes
2 cups cheese, 1 1/2 cups relish, and 8 cups chips
2 cups pine nuts, soaked for 2 hours and drained
1/4 cup lemon juice
1 tsp cider vinegar
1 tsp sea salt (or to taste)
2-3 Tbsp filtered water as needed
2 TBS nutritional yeast (added)
1/4 tsp probiotic powder (added)
Relish:
2 cups fresh organic cranberries ( we had dehydrated some from the holidays, re-hydrated to use in this recipe)
1 large organic sweet pear, such as dánjou
zest of one organic lemon, plus 2 Tbsp juice
3 Tbsp raw coconut nectar, raw local honey or maple syrup
a pinch sea salt
1 tsp cinnamon
Methods/steps
To make the chevre:
1) Combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).
2) Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit on counter overnight and then refrigerate.
1) Combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).
2) Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit on counter overnight and then refrigerate.
To make the relish:
1) In a food processor, combine all ingredients and pulse until chopped and combined but still chunky.
2) Serve the relish with the chevre.
To make the sweet potato chips:
1) Dehydrate the yam slices for about 12 hours until crispy
2) Toss with a thin layer of coconut oil, and sprinkle with sea salt.
1) In a food processor, combine all ingredients and pulse until chopped and combined but still chunky.
2) Serve the relish with the chevre.
To make the sweet potato chips:
1) Dehydrate the yam slices for about 12 hours until crispy
2) Toss with a thin layer of coconut oil, and sprinkle with sea salt.
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