well, this is actually a very amature recipe. in fact, i havn't actually made it, as i'm kind of new to making recipes more involved than "mango cocoa pudding" and avocado salads, etc. i'm just waiting for one of you professionals to step up to the plate and perfect this (in my opinion) essential raw recipe,...
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Recipe Directions

Preparation:
let flax seed soak for 24 hours in the coocnut water. They should double in size and form a gelatin.
sir in remaining ingredients.
to make "buttermilk":
1. soak flaxseeds and pignoli nuts in 2 cups coconut water for at least 24 hours.*
2. combine with remaining ingredients. blend until smooth, adding more coconut water for desired consistency.

Sweet Adeline's Thoughts

well, this is actually a very amature recipe. in fact, i havn't actually made it, as i'm kind of new to making recipes more involved than "mango cocoa pudding" and avocado salads, etc. i'm just waiting for one of you professionals to step up to the plate and perfect this (in my opinion) essential raw recipe, especially in light of the fact that i, as well as others out there on this site, were born and raised in Tennesee. it's hard being a raw foodist here! but anyway, i got the idea from humanimal's "morning flax breakfast".
will combine with all high-fat proteins (except cashews and peanuts), acid fruits, high-water content vegetables, and avocadoes.

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i like this corn based idea better actually! in order for proper combining, the flax would have to be left out of it, but that's ok, if the corn works! have you tried to make it yet?

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indeed! maybe that's why i couldn't log on for the past few days- they must have been working on the site!

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Experiment #1 due to taking out the wrong corn... OOooooopsss!
1 Cup fresh corn cut off the cob with the "milk"(corn juice)
3/4 Cup Nurtritional Yeast
1/2 teaspoon Himalaya Salt
1/4 teaspoon ground pepper
1 tablespoon Flax Oil
Cream in high speed blender then add
1/4 Cup freshly ground Flax Seed in a coffee grinder and then put into blender and blend until just combined .
This is thick and creamy with a little "grit", the taste is close but no ringer. However a very pleasant cheezy corn side dish!!! I give it 3 stars...
Since the corn was wet and raw, no water was needed.
Thanks emtpdmon for the vote of confidence, not sure it is deserved!!!

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Waterbaby, do play with the recipe and post. I'm confident you will find the perfect combination. ;-)
Sweet Adeline, thank you so much for posting and starting this discussion.
Have you noticed? We can now EDIT our recipe postings. Fantastic, huh?

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How about using dried corn, grin in coffee grinder about 2 cups with salt and pepper... Mix with water, about a cup+ and a cup of nutritional yeast... Blend until creamy but thick... Taste and add more nutritional yeast and or water for cheezey taste and creaminess... It may also need EVOO or Flax Oil for that buttery feel and flavor... Hummmm I may have to make this to see if is a raw cheese grits, as this Ky girl also misses them...
I have never had milk of any kind in my SAD grits so I can't imagine the buttermilk aspect...

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I might be a northern girls, but to me grits means a certain thing and it usually starts with corn. I'm sure there must be a raw version, perhaps with blended corn and some nut milk for creaminess then other ingredients for flavor but I haven't played around with that just yet.
The recipe posted doesn't sound bad, but not like grits! Not one corn kernal in sight!
Sorry ....MAJOR pet peeve in raw or veggie(heck any lifestyle) is to have to replace one thing you miss with a recipe that just really doesn't cut it or cover the same taste/texture. If you don't eat something, just don't eat it...but if you make up a new good recipe you don't need to pretend it is something else. I've had some great mock recipes, and I liked them as they were, but NOT as what they were supposed to be replacing.

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Grits is coarsely ground corn. Traditionally, at least in my family, they are cooked in water, then served with salt and butter, and sometimes cheddar cheese. It's usually a hot breakfast cereal . . . kind of like a thick porridge. In Northwest Florida cheese grits are frequently offered at seafood restaurants as a side dish. Cheese grits was one of my favorite breakfasts. They serve them at my school on Fridays.

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i wish i could help with this but i've never had grits before!!! i don't know what the heck they taste like. is it like savory oatmeal kind of??

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I second you on that emtpdmom I am in MN now but I am a southerner until death. Plan to move back home very soon

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As a Georgia gal, I certainly miss my cheese grits. Here's hoping someone will perfect this recipe for us.

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