Sunday, March 30, 2014

pinenut chevre with relish

We served this with dates, and Gluten Free Matzo crackers, and Trader Joe's Sweet Potato Chips.


At a glance
2 cups cheese, 1 1/2 cups relish, and 8 cups chips
Pine nut chevre:
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)

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

Sweet Potato Chips
2 large yams, sliced paper thin
coconut oil, melted to liquid
sea salt


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.

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.

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