inspired my neighbor and good friend, den and i embarked on our first detox this morning. the first week calls for eliminating caffeine, alcohol, peanuts, dairy, soy, wheat, eggs, all processed foods and beverages and no sugar additives. what the hell is left to eat? so was my first reaction. but i was up for the challenge - after den and i truly od'ed on all of the above during the holidays we've been eating much better since coming home early this month. but i was ready to take the next step... i don't think my refrigerator has ever seen so many vegetables at once. we've stocked up on fruits for snacking and smoothies, veggies for lunch and dinner, quinoa, chickpeas and lentils... and almonds.
i am in the jif camp. meaning, that i can pass a blind taste test when it comes to peanut butter - it is a major comfort food for me - when i say i love it - it really does not begin to describe how i feel. so i have never even considered venturing into the natural peanut butter realm. but when i found that we could eat almonds this week - and den was unable to find almond butter at our nearest little grocer - i thought i would try making almond butter myself. at worst we would be able to use it in soup.
but it's heaven - heaven!! this being my first time making it, i of course did not measure anything - but this is more about consistency than anything else... and you can eliminate the salt if you would like.
~ 2 c. all natural slivered almonds
~ 1 T + 1 t. canola oil
~ 2 T honey
~ salt
preheat the oven to 350. layout the almonds on a large baking sheet and sprinkle lightly with salt. roast for about 10- 15 minutes - you will know they are ready when they turn golden. let them cool for just a few minutes but not too long - you want them warm as this helps release the oils when they are processed. pour them into a heavy-duty food processor and begin to process. stop and open the lid a few times to scrape down the sides - you will know when you are close when they start releasing their oil.
now you could be done at this point - you will have a thick butter. if you want something a bit smoother you can add any vegetable based oil to the butter - i added canola until i achieved the consistency i was looking for.
and again - you could be done at this point as well; but i was looking for a touch of sweetness so i added a little honey {we are allowed to have a little bit of natural sugars this week} and processed again until smooth.
you can store the almond butter at room temperature up to 30 days - mine won't last until the end of the week - it's SO good! i have plans to use it with bananas in a smoothie, a dip for apples and possibly in that aforementioned soup.