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Ingredients

How to make it

  • To make Rejuvelac: Day 1 - 3
  • In the evening, place the wheat or rye berries in a sprouting jar and fill the jar with water. Let stand overnight.
  • The next morning, drain the berries and spread them on a sprouting rack (a plastic or glass rectangular container lined with wet paper towels can be substituted).
  • Leave them to sprout for 1 to 2 days, rinsing them 3 times a day.
  • They are ready when 1/4 -inch tails have emerged.
  • Place the sprouts in a wide container with at least 3 inch high sides and add 4 cups filtered water.
  • Let stand in a warm spot for 12 to 14 hours, or until the liquid smells slightly fermented.
  • Strain off the liquid (this is the Rejuvelac) into a clean jar.
  • Use immediately, or cover tightly and store in the refrigerator for up to 5 days.
  • The same sprouts may be used 3 more times to make additional Rejuvelac.
  • Can also purchase Rejuvelac.
  • To make Cashew Cheese: Day 4 - Day 5
  • In a high-speed blender or juicer with the blank plate in place, process the cashews until smooth.
  • Transfer to a bowl and stir in the Rejuvelac and salt, mixing well.
  • Line a sieve with a double thickness of cheesecloth and place over a bow. Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.
  • Remove the cheese from the cloth-lined sieve.
  • Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
  • To make the Smoked Almonds- Also Day 4 - 5:
  • Drain the almonds, place in a bowl, and toss with the smoked salt. Spread the almonds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105 degrees F for 24 hours, or until crisp. Remove the almonds from the dehydrator, quarter 4 almonds lengthwise, and coarsely chop 8 almonds. Reserve the remaining almonds for another use.
  • To prepare the cheese - Day 6:
  • Press the Cashew Cheese into a ring mold 5 inches in diameter and 1 inch deep. Combine all the peppercorns in a bowl, stir well, and then sprinkle the peppercorn mix onto the top of the cheese. Cover and refrigerate for 1 hour.
  • Carefully remove the cheese from the mold and cut into 4 wedges.
  • Assembly:
  • Place a wedge of the peppercorn-crusted cheese on each plate.
  • Arrange one-fourth of the honeycomb pieces, dried apricots, and Smoked almonds in a line down the plate.
  • Spoon one teaspoon of the vinegar around the honeycomb pieces, apricots and almonds. Sprinkle with 2 teaspoons of the thyme sprouts and salt to taste.
  • Wine Notes: pair with scented Chenin Blanc from the Loire Valley or Savennieres made by Nicolas Joly.

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