Chris Rayman, founder of Sproutcraft Creamery, is one of our favorite plant-based chefs. He is an incredible alchemist of all things fermented and one of the best dairy-free cheese makers we know! His kombuchas are out-of-this-world delicious, his fermented plant-based cheeses are utterly craveable, and he adds special touches of wild Ojai flowers and produce that makes every cheeseboard a work of art! We are so excited to be sharing this interview and getting into the mind of talented plant-based alchemist Chris Rayman.
Journal — fermentation
Transformational Foods for a Transformational Life
Welcome to the journal - an online, intersectional wellness platform - to connect, educate and inspire our international community.
ADAPTOGENIC COCONUT YOGURT
"This coconut yogurt is easy to prepare and even easier to enjoy." -Stephanie Bindernagel This week culinary nutritionist and plant food specialist, Stephanie Bindernagel shares her go to adaptogenic coconut yogurt recipe which contains healthy fats and supports hormonal balance with the addition of Pine Pollen and Astragalus. As we head into springtime, this is the perfect breakfast / snack to support hydration, immunity and skin health!