Box about VitalCâlin :
Suzanne Dionne - food technologist and president of Aliments Massawippi - was very concerned that babies and the elderly are two groups of people whose bodies do not produce enough enzymes for optimal digestion and assimilation. She therefore developed VitalCâlin, an unsalted enzyme culture, developed on organic Arborio rice, which can be added to baby food, smoothies, desserts, fruit salads, breakfast cereals, dairy products, salads, soy, almond or rice beverages... In fact, it is a fermented rice flour that can be sprinkled everywhere, avoiding cooking or boiling.
Its taste is naturally slightly sweet. It is of great interest because it is highly alkalizing and very rich in a wide variety of enzymes: scientists have identified no fewer than sixty enzymes that are involved in all stages of digestion, complementing the enzymes produced by the body.
Without enzymes, life would not exist. They are essential to the digestive process. It is known that it is only from the age of 1 that a child will develop the amylase necessary for digesting the starch contained in cereals. It has also been shown that the saliva of a young adult is 30 times more concentrated in enzymes than that of a person over 65. In addition to the question of age, all the possible causes of digestive system dysfunction (illness, antibiotic use, colic, colitis, acidity, stress, Crohn's disease, candidiasis, etc.) will have an impact on the availability and action of enzymes.
In addition to being alkalizing and helping digestion and the assimilation of nutrients, VitalCâlin is detoxifying, inhibits toxins and alleviates digestive disorders (constipation, flatulence, colitis, colic, acidity, gastric reflux, irritable colon, etc.)
Offering an enzymatic power comparable to that of miso, VitalCâlin can also be used as a fermentation agent in the preparation of cheese (fauxmage) and vegan yogurt (other recipes in the bookzines Vive 1 and 2). Finally, through her trials and experiments, Suzanne reinvented the chocolate-hazelnut spread which she had fun renaming "Vitella"!
Recipes associated with VitalCâlin
Vegan Cashew Cheese
Soak 2 cups of cashews in water overnight. Drain the nuts and discard the water. Pour into a blender. Add 1/2 cup of water and 2 tbsp. of VitalCâlin. Blend until smooth.
Place in a saucepan or deep dish and cover with a lid or a damp cloth. Place in the oven with the light on and let ferment for 16 hours. Stir 2 or 3 times during fermentation. Eaten "plain" but, depending on taste, you can add olives, dried tomatoes, pesto or other flavorings (onion powder, garlic powder, nutritional yeast, lemon, herbs, pepper, turmeric, paprika, chili, etc.). Keeps for about 10 to 15 days.
Vegan and Living Grain Yogurt Cook one cup of rice (barley, kamut, quinoa, etc.) in 2 cups of water; let cool. In a saucepan or large covered dish, add 1/4 to 1/3 cup of VitalCâlin per cup of cooked rice and mix well.
Place in the oven and turn on the light (32ºC) or in a yogurt maker (Tº between 30 and 40ºC); let ferment for 8 to 12 hours; stir every 4 hours. To flavor, add maple syrup, vanilla, chocolate, pureed, grated or dried fruit, applesauce, a spread, cereal, Matcha green tea, etc. For a creamier yogurt, blend it.
Keeps in the refrigerator for about 1 month.
Vitella: Hazelnut spread and VitalCâlin, a kind of living Nutella!
1 1/2 cups live cereal yogurt
3/4 cup chocolate melted in a double boiler
1 jar of 500g hazelnut butter
Place the vegan yogurt in a blender and add the melted chocolate. Start the blender and gradually add the hazelnut butter until smooth.
Additional notes to the yogurt recipe:
• As fermentation progresses, and thanks to the enzymes, the texture of the yogurt becomes increasingly creamy, so that in the end, only a few small grains of the original cereal remain.
• If you add more VitalCâlin, the yogurt will taste stronger and be less creamy.
• You can make a plant-based milk, like "amasake," by adding 2 to 3 cups of water per cup of yogurt, after fermentation. Blend.
Leave a comment