12 Steps to Whole Foods

Preserving Raw Foods with Natural Probiotics
Almond Yogurt
2 C dry, raw almonds
2 C filtered water, plus more for almond soaking
1 tsp. probiotic powder (see the “Culture Starter” topic under “Robyn Recommends” on
GreenSmoothieGirl.com)
optional: pinch of vanilla bean
Put almonds in a bowl and cover with several inches of filtered water. Soak for 4-8 hours and drain. Rinse well.
Blend soaked almonds with 2 C filtered water, probiotic powder, and optional vanilla in your high-powered
blender for 1 min.
Pour mixture into a container with a lid, but leave the lid off. Cover with a tea towel for 4 hours in a warm
place, then for no more than 8 hours in a cooler place. Cover the container with its lid, store in fridge, and use
any time within a week. (Microorganisms will continue to flourish in the fridge.)
TIP: This yogurt makes a wonderful smoothie base, or it can be mixed with fruit and soaked pumpkin, chia, or
sunflower seeds for breakfast.
OTHER FERMENTED DAIRY RECIPES
Crème Fraîche (Sour Cream)
1 packet culture starter (see “Robyn Recommends” on GreenSmoothieGirl.com)
1 pt. organic, fresh, heavy whipping cream
1 qt. jar with lid
Pour cream into quart jar and let sit for 30 min. to come to room temperature. Add culture starter, put lid on jar,
and shake well. Let sit for 24 hours at room temperature. Shake again. Refrigerate until used. Texture and
flavor improve over about 2-3 days.
Cultured Butter
1 packet culture starter (see “Robyn Recommends” on GreenSmoothieGirl.com)
1 pt. organic, fresh, heavy cream
1 qt. jar with lid
Refrigerate empty jar. Pour cream into jar and add culture starter. Put lid on jar and shake for about 30 min.
until mixture has separated into butter and buttermilk. (You can also use a churn or an electric hand mixer in a
chilled bowl.) Refrigerate until used.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 237