Testing, testing... I'm sending this one via iPhone. Today I am using some of the herb cheese I made with a cashew nut base (addictive!!) and using it two ways; one, on beet chips that I sliced with my epic new slicer and then dehydrating (see photos) I've made these a few days befire and I swear they're like crack. Can't get enough. Not that I'd know....
Second, I will be using the cheese as a filling for beetroot raviolis. I made paper thin slices of beets (again, epic new slicer!!) and am marinating them in olive oil and a smidge of garlic and salt for at least an hour. Then sandwiching a bit of cheese in the center of one beet "paper", topping with another and finishing with balsamic and chives. Had it the other day and licked my plate.
No joke.  Now to call my customer from pier 46 who is dying to try my beet chips... ;-) anyone interested in a class? I'll be starting some soon! Comments welcomed!