the autumn olive is usually found wild during late summer and fall, it is very prolific. it can be very tart sometimes and “turn’s your mouth inside out.” that is why it is sometimes important to add syrups to this topping. the berry has little silver specks on it and very high in lycopine. it is found only in the wild right now so you may have to research it before you harvest it.
adapted from a vegweb recipe
I challenge you to tell the difference between this and the SAD version.
Feel free to add more cucumber, I often do.
This yogurt is thick, tangy and creamy. Makes a GREAT tzadsiki.
The probiotic liquid I use is by SCD and is called “Efficient Microbes-Original”. I got it at my local japanese market. Website www.scdworld.com on the bottle.
I haven’t fermented the other ways, but according to my books, miso or rejuvelac should work.
This can be used as a mayonnaise, a base for desserts, a dressing for salads or cream dip for veggie sticks or for strawberries or other fruit..whatever you desire. It’s so versatile and you can doctor it up however you like. I made this little concoction because I wanted to use up the rest of my fresh basil. It’s quick and easy and the combination of sweet and salty along with its creaminess is really nice. Raw cashews are naturally sweet and so is fresh basil, but I think that soaking the cashews might bring out their sweetness even further. I didn’t soak them this time and they were still sweet and blended very easily to a very creamy consistency.