I love honey-roasted peanut butter. For a while, I was buying a half pint of the freshly-ground stuff weekly at Whole Foods and treating myself to a couple of spoonfuls a day. My children love it, too, either plain or with slices of banana or apple.
As I researched and practiced elimination diets, however, I decided to find an alternative to my beloved peanuty treat. I already knew that digesting peanuts was more challenging for my system than I wanted to admit. And since peanuts can be inflammatory and irritating, I decided to find an alternative.
As a result, I developed this super-easy recipe for almond butter. To satisfy my hankering for a little sweetness, I’ve added just a bit of stevia, maple syrup, and vanilla extract. If you prefer not to do so, the butter is just as delicious with the addition of pink salt alone.
This almond butter keeps well at room temperature for up to 1 week. Enjoy it in its own, mixed into smoothies, with fruit, or occasionally on gluten-free bread.
Let me know what you think!
8 ounces raw natural almonds
1 tablespoon organic coconut oil
2 teaspoons stevia (optional)
2 teaspoons organic maple syrup (optional)
1/2 teaspoon vanilla extract
Pinch pink Himalayan sea salt
Preheat the oven to 325 degrees F. Spread the almonds on a rimmed parchment-lined baking sheet. Roast until golden brown and fragrant, about 7 minutes.
Transfer the warm nuts to the bowl of a food processor fitted with the blade attachment. Begin processing and add the coconut oil, stevia, maple syrup, vanilla, and salt, stopping occasionally to scrape the sides of the bowl. Continue to process until the butter is smooth, 3 to 5 minutes.
Transfer the almond butter to a glass jar and cover tightly. The butter will keep fresh at room temperature for 1 week.
We’ve all been hearing about the benefits of incorporating beets into our diets. They contain potassium, iron, phosphorous, calcium, trace minerals, and phytonutrients, as well as antioxidant, anti-inflammatory, and detoxifying compounds, such as betaine, that might protect against cancer and toxins.
In addition, the betaine and folate found in beets act together to lower homocysteine levels and reduce arterial inflammation.
And why are beets helpful pre-workout? Consuming beets helps convert nitrates into nitric oxide, which “may reduce the oxygen cost of low-intensity exercise as well as enhance tolerance to high-intensity exercise” (Mercola).
This juice also gets its sweet, ever-so-slightly spicy, and tart character from pinepapples, apples, ginger, and lemon. The proteolytic enzyme, bromelain, found in pineapples, is restorative to the immune system; apples contain antioxidants and disease-fighting vitamins; ginger boasts anti-inflammatory, anti-bacterial, antiviral, and anti-parasitic properties; and lemon juice provides hefty amounts of vitamin C and a myriad minerals.
In one of his recent You Tube videos, Dr. Josh Axe https://draxe.com suggested atheletes drink beet-pineapple juice before working out, as it enhances circulation and performance. I totally agree. I find this juice not only refreshing and nourishing in the morning, but I do believe it improves my stamina during my morning run. It’s also just plain delicious.
Give it a try and let me know what you think.
In a juicer, such as Breville, juice 4 medium organic red apples (such as Gala), 2 medium organic beets, 1 cup diced organic pineapple, one 2-inch piece fresh ginger, and 1 organic lemon (peel removed). Strain into a glass jar or bottle and cover.
Refrigerate for up to 24 hours.
Makes about 3 cups
Spray with vegetable spray and fill two-thirds full with your favorite cupcake batter. Bake at 350 degrees until a wooden skewer inserted in the centers comes out clean, 12-15 minutes.
Here’s another way to enjoy your homemade or favorite store-bought jam this summer. Like so many of my favorite homey desserts, this dish is less a recipe than a method of combining a handful of flavorful ingredients.
Toss together about equal parts jam and fresh fruit, in this case blueberry jam and fresh blueberries, drizzle in a bit of lemon juice, and season with a scant pinch of salt. Make my quick Crumble recipe (see the one below) and simply layer the crumble and fruit filling in individual oven-safe jars (I use Weck), bowls, or cups. I like to layer thusly: crumble, fruit, crumble, fruit, crumble, fruit. I then speckle the tops with coarse sugar and bake the crumbles in a 375 oven until they are bubbly, golden brown, and fragrant, about 20 minutes. Serve these fruity crumbles warm or at room temperature.
1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1 stick unsalted butter, melted and cooled
1/2 cup rolled oats (optional)
Pinch of sea salt
Combine all of the ingredients, lightly stirring with a fork, until the mixture is crumbly. Sometimes it will look damp and clumpy, depending on the humidity and brand of flour you’re using. Not to worry. If it does appear too pasty, simply stir in a bit more flour. This crumble can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.