Yeast is obtained by growing a culture of Saccharomyces cerevisiae (mushroom) on molasses and/or beet sugars. There is a good proportion of protein (45%) including the 9 essential amino acids.

This yeast is rich in nutrients, in vitamins particularly those of group B (B1, B2, B6, folic acid, biotin), and in particular vitamin B12 whose functions in the organism are numerous: Production of nerve cells, transport of nerve impulses, synthesis of new red blood cells, immune system, metabolism of fatty acids and amino acids etc. The signs related to its deficiency translate into fatigue, constipation, flatulence, mood disorders, difficulty walking, memory loss, etc.

This yeast is very pleasant to eat, it gives a taste of cheese and replaces parmesan cheese. It is used in all meals, salad. It is better to eat it without cooking it because excessive heat destroys the vitamins.

How to do:

• Sprinkle flakes over the salad
• Put flakes in soups (1 teaspoon)
• In vinaigrettes or seasoning sauces (1 teaspoon)
• On gratins (already ready before serving) to replace cheese, on pasta, on rice etc.

Yeast can be stored in an airtight container, it is not necessary to refrigerate it.
It can be purchased in the form of flakes in health food stores and some grocery stores.

Nutritional yeast, like my sprouted salads, has found a special place in my kitchen, and every day I consume a teaspoon of it. It brings an extra flavor to my meals or salads.