1 kg (roughly) in chopped fresh vegetables (Carrots, celery, courgettes, aubergine, cabbage, Chinese leaves, small tomatoes, cauliflower, broccoli, peas, etc.) 

For the Sauce
1 1/2 Cups raw cashews or cashew pieces
1 1/2 Cups filtered or spring water (more if needed) 
225g chopped mushrooms 
1 large onion, chopped finely 
1 Tbsp olive oil 
Juice of 2 lemons
3 tsp vegetable bouillon powder
Black pepper 
1/4 tsp dill 
1/2 - 1 tsp paprika
3 Tbsp dry red wine (optional) 

To make the sauce you mince the cashew nuts finely in a food processor then add the water and mix further into a creamy consistency. Sauté the mushrooms and onion in the oil until the onion is translucent. Then mix in all remaining sauce ingredients except the red wine. 
Cook very slowly, either in a double boiler or on a very slow burner. 

Then steam all the chopped vegetables in a little water. As soon as the vegetables are steamed, which usually takes 20 - 30 minutes, pour the sauce and wine over them, sprinkle with a dash of paprika and serve immediately. 

Rejuvelac is simply the fermented soak-water from wheat sprouts. 

It is used to make seed and nut cheeses and other ferments. It can be drunk straight to clean the system and to improve the condition of intestinal flora. 

Rejuvelac contains eight B vitamins as well as vitamins E and k. 

It's protein and carbohydrates are broken down into component amino acids and simple sugars respectively, so its nutrients are readily assimilated. 

How to Make It. 

Soak one cup of wheat grains in about three cups of pure water for two days. Pour off the soak-water (rejuvelac) and use or refrigerate. 

Add another two cups of water to the grains and leave for a day. 

Again pour off the rejuvelac and refrigerate or use. 

This can be repeated for about three days after the initial 48-hour soak. At the end of this time the wheat berries can be eaten. 

Rejuvelac should taste quite sweet, not sour or tart. If it tastes unpleasant, it has probably been over-fermented. Rejuvelac will keep in the refrigerator for up to five days. 

This fermented nut and seed cheese supports gut health by encouraging beneficial bacteria, which play a vital role in digestion, immunity, and hormone balance. The soaking and fermentation process helps reduce anti-nutrients and improves mineral absorption, making it gentler on digestion while enhancing nutrient bioavailability. Rich in healthy fats, plant protein, and key minerals such as magnesium and zinc, it supports brain function, nervous system health, blood sugar balance, and helps reduce inflammation as part of a holistic, whole-food diet.

Ingredients: 
1 Cup raw nuts and seeds 
1 Cup spring or filtered water or rejuvelac 
1 tsp vegetable bouillon powder or 1 Tbsp tamari 
1 Tbsp Fresh herbs or 1 tsp dry herbs such as parsley, mint, marjoram, chives, basil, rosemary (whatever you happen to have) 

Method:  
Grind the nuts and / or seeds as finely as possible in a food processor or blender. 
Add the water, herbs and seasoning and mix well until it is a fine paste, adding more water if necessary.
Put the mixture into a bowl and cover with a tea towel and put in a warm place for eight hours or overnight.
​A warming cupboard is an excellent place to do this. 

You can also add a couple of tablespoons of white wine, some curry powder or some garlic to seed and nut cheeses. Some of the best combinations are: cashew on its own, sunflower and cashew, sunflower and sesame, and green pesto. 

Almond cheese is particularly good seasoned with a little curry powder. Brazil and cashew nuts and hazelnuts on their own are good choices.