A rule every health foodie must abide by is to learn to make their own nut butter. Approximately every single health food blog out there has a recipe / how to guide / on making almond butter. Suffice it to say that this is the simplest and most important thing a healthie (get it: foodie / healthie) can do for their self.

Sooooo, the other day I thought I’d try my hand at my very own nut butter. I read everywhere that though the process requires some intense, yoga practicing / meditative patience, it’s quite simple and relatively fast to accomplish. So why on earth did this take me over and hour to make? The answer’s simple: I really didn’t know how to use my food processor. (Yes yes, laugh away). Anyway…what’s important is that I did it and I’ve learnt from my mistakes.


HEALTH benefits to eating almonds?

Well did you know that in addition to aiding in weight loss, almonds reduce the risk of heart disease, lower cholesterol levels, lower blood sugar spikes after meals, alkalize the body, and many, many more. And they’re sooo yummy… they’re my favourite nuts, my absolute, all time favourite. And gooooood lordey, they taste divine. I know what you’re thinking. No, store bought peanut butter doesn’t cut it… don’t do that to yourself. You deserve better.

They also work to improve oral health / hygiene. Now isn’t that just phenomenal?


You’ll need a food processor to process the almonds. What happens is that as the blades pulverize the nuts, they release their oils and clump up, then release more oil and liquify into a buttery state. Cool eh? The whole process takes about 25 – 30 mins if you do it right.


You will need:

  • 2 cups of raw almonds
  • 2 tablespoon of organic maple syrup (OPTIONAL)
  • A pinch of salt (OPTIONAL)
  • A food processor or a high powered blender like the vitamix

Processor the almonds for 20 to 30 mins. They’ll pulvarize first into a powerdery state (you can use this as flour), then they’ll begin to release their natural oil and sticking to the sides of your processor. When this happens, occasionally stop for 2 to 3 mins to scrape the sides. Continue this process until the almonds have completely liquified to the yummy buttery deliciousness you see pictured above. After your butter has formed, feel free to mix in a pinch of salt and a sweetener (I use maplesyrup…yumm yumm) for more flavour.

ET voila…



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