Day 27 – Homemade Nut Butter

Many store-bought peanut butters and other nut butters are high in saturated fat, sugar, salt, and preservatives. They are also usually processed using extreme heat, which as you know, kills all the food’s enzymes, vitamins, and minerals.

Today I made my own homemade nut butter blend. I prefer not to eat peanuts, as they absorb toxins from the soil they grow in. My nut butter is made using almonds with a handful of macadamia nuts. Both peanuts and almonds have similar amounts of protein, but almonds contain more magnesium, phosphorus, potassium, calcium, fiber, iron, and vitamin E. Macadamias add a sweet taste to the nut butter and increase its “buttery” texture.

Homemade nut butter is surprisingly easy to make. You can make it with just one ingredient and one step! Use it for spreading on fruits and veggies such as celery, bananas, or apples, or spread it on a lettuce leaf and roll up your favorite fillings.

Homemade Nut Butter

2 cups raw nuts

• Process in food processor until smooth, scraping sides as necessary.

I used 1 1/2 cups of almonds and 1/2 cup macadamia nuts. It took about 15 minutes of processing, including a few breaks to scrape the sides and let the motor cool down, to get to a butter consistency. You can try different combinations of nuts and/or seeds or even add in different flavors such as cinnamon or cacao. What combinations have you tried?