Posted on October 8th, 2009
Raw Coconut Honey Almond Butter on a sprouted grain tortilla.
Ever since I purchased a Vita-Mix blender I have enjoyed making my own nut butter. I recently started adding other ingredients to enhance the taste. Initially I just started with just honey, then one day I added coconut oil, and what resulted was purely amazing! The sweet satisfying flavor will have you making batch after batch. My last climbing trip to Arkansas was the first time I ate this recipe, and let’s just say I only came back with half a jar. It’s that good!
For those of you that don’t have a high-speed blender such as the Vita-Mix or Blendtec you can use a food processor, you just have to process A LOT longer. I was never able to obtain a satisfactory consistency when I made them in my food processor, but I recently saw a blog that had a very creamy mixture from a food processor. They key is patience, and processing for up to 15 minutes. That is why the Vita-Mix is so amazing. It will only take you about 3-4 minutes of blending to obtain a nice creamy texture.
Anyway, without further or do, here is the recipe for creamy almond goodness.
Recipe – Raw Almond Butter – Honey & Coconut Flavored
- 3 cups of raw almonds (you can also use cashews in place of a cup, or do half-and-half)
- 1/2 cup of cold pressed olive oil (extra virgin)
- 1/4 cup of coconut oil
- 4 TBSP of raw honey (or raw agave nectar for 100% vegan option)
Pour all the ingredients into the blender, staring with the almonds. Process for two minutes using the tamper provided with your Vita-Mix to push the almonds down into the blades. After two minutes dial the speed of the blender down and let the motor cool off a bit, then finish processing for up to two minutes until a rich creamy consistency is obtained. By the end, the nut butter should be smoking from the heat of the blades working hard. Warm almond butter is the best kind in my opinion, so enjoy it while you can, just don’t burn your tongue!
For those opting to use a food processor us a spatula to scrape down the sides of the blender periodically. If you are not patient enough to spend a good amount of time waiting for a creamy consistency, you can stop once you get a moderately smooth consistency. It will be a bit chunky, but still spreadable. Either way, the flavor is still delightful.
This recipe is great for every day use! It goes great in smoothies, on apples, celery or on raw flat breads and sprouted grain tortillas.
Posted on September 30th, 2009
Salad with raw spicy walnut almond dressing.
I am slightly hesitant to post the recipe for this dressing here because I am basing it all on memory from about three weeks ago. I had it written down on a Post-it note, but it was accidentally thrown away at some point. This is why I need to start writing them all down on my computer. So, as best I can remember it, here is the recipe.
Raw spicy walnut almond dressing
- 1/2 cup of olive oil
- 1/2 tbsp of apple cider vinegar
- juice from one small lemmon
- 1 clove of garlic minced
- 1/4 cup of almonds
- 1/4 cup of walnuts
- 1/2 tbsp of onion granules (use more if you want more of a kick)
- water (add gradually until desired consistency is obtained)
Directions: Place your garlic clove into a high speed blender and process until minced, alternatively you can mince the garlic first, but I prefer to let the blender do the work, it’s less messy. Then add all other ingredients, starting with 1/4 cup of water, gradually adding until the desired consistency is obtained. I only say this though because I can’t remember for sure how much I used. I believe it was around a 1/2-1 cup though, but it’s better to start with less than too much.
This is a very delicious dressing and goes well on pretty much any salad. For the salad pictured here I just added sliced tomatoes, walnuts, green olives, sliced mushrooms and zucchini to mixed greens. I make dressings similar to this quite often – I dig spicy flavors. I especially love garlic. I often tend to go overboard on garlic though and friends end up not liking those recipes as much, so this time I kept it toned down and was still quite pleased with the results.
I plan on posting more dressing recipes in the future, as they are very important in a raw food diet. Even if you are not eating a raw food diet these dressings are a great healthy alternative to highly processed store bought dressings that contain lots of additives and preservatives. The homemade raw dressings I make will last anywhere from one week to a month in the refrigerator. This particular dressing should last at least two weeks, if not a full month.
I hope you enjoy the dressing. Let me know how you like it. I am pretty sure that I came very close to the original recipe as well, but either way I’m confident I am not too far off.