sharing raw, vegan recipes and advice

I was at whole foods and they had a bunch of beautiful young coconuts, so i figured it was the time to experiment... and all four i bought were perfect, so i had a lot of material to work with!
i made one main batch and separated it into different types. you could halve it to make just one type if you like.

the main, uncultured batch tasted very pleasantly just like melted ice cream from One Lucky Duck cafe. amazing! and the cultured batch tasted like a slightly fizzy and creamy coconut milk (better than the canned!)

(i keep trying to add a pic but its not working)

I found this recipe in an old (non-raw) book in my house called Healing With Whole Foods. It's a raw recipe, but it doesn't call for sprouted oats. I didn't soak/sprout the oats at all and it came out nicely, but please let me know how it comes out if you choose to sprout first.

This yogurt is thick, tangy and creamy. Makes a GREAT tzadsiki.

The probiotic liquid I use is by SCD and is called “Efficient Microbes-Original”. I got it at my local japanese market. Website www.scdworld.com on the bottle.

I haven’t fermented the other ways, but according to my books, miso or rejuvelac should work.

I was feeling Mediterranean last night, so I threw all these ingredients into my food processor. As soon as I tasted it, I thought of tzatziki, a Greek yogurt and cucumber sauce. I used dill in this version, but I think using a handful of fresh mint would make it incredibly authentic. Even my non-raw parents raved about it!

A yummy pudding or mousse like dish with a nice, yogurt-like tang. It’s great on grawnola or fruit, or eaten by itself!