On bright white summer mornings and the rain-bruised lavender mornings of winter, my mother would send me to the bakery, to buy the morning loaf.

I tripped across the smooth grey stones in my bare feet to the door of the baker. The baker would greet me with a welcoming Καλημέρα (Good Morning) and a pat on my round cheeks and then kneel and expertly tie a hot loaf of bread with twine tying the end of the string to my middle fingers so I could run home with the loaf balanced, like a broken yoyo, from my hand.

Once home we would tear into the golden crusty bread, smearing it with what ever we had on hand. My mom loving a combination of marmalade, feta, tomato and red onion.

Almond Feta

  • 1 cup blanched almonds
  • 2 cup water
  • 1/2 tsp apple cider vinegar
  • 3 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp white miso
  • 1 clove garlic
  • 2 tsp nutritional yeast
  • 1/2 tsp lactic acid optional

Herbed Marinade.

  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup minced herbs, I used rosemary, dill, oregano, mint, and sage
  • 1/2 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 2 cloves garlic minced
  • zest of one lemon
  • 1 tsp dijon mustard


  1. Almond Feta
  2. Soak your almonds in the water for 6 hours or overnight.
  3. Drain your almonds and place the almonds in your blender with two cups of fresh water and puree until absolutely smooth.
  4. Heat the almond mixture in a sauce pan stirring often and being sure not to burn. You want the almond mixture to be very hot to the touch but not boiling. 
  5. Make sure the almond mixture is around 85°C or 185°F when you add the acids (vinegar/lemon juice). In a large shallow bowl place the lemon juice, vinegar and salt. Pour your hot almond mixture into the bowl. Give it a good stir and leave it untouched in the bowl on the counter for 30 minutes. 
  6. ..................................

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