![]() ![]() I like using my smaller processor opposed to the larger machine since I am making just a small batch of Roasted Cashew Butter. Once your nuts are toasted, transfer them to a food processor or blender. this is a party foul and you will have to start all over again. Be sure to transfer your cashew butter to a jar or airtight container and store in the refrigerator.Įasy! To make Roasted Cashew Butter, start by pouring your raw cashews into a skillet and roast over medium heat until you can just smell the roasty toasty goodness. You can store homemade cashew butter in the refrigerator for up to 3 months. ![]() Cashew butter contains about half the sugar of peanut butter and when it is homemade, it contains no additives, making homemade Roasted Cashew Butter the ideal choice. ![]() Yes! All of the fat in cashew butter is heart-healthy unsaturated fat, which is excellent news. IS CASHEW BUTTER HEALTHIER THAN STORE BOUGHT PEANUT BUTTER? Gone are the chemicals and preservatives but better yet, the Roasted Cashew Butter taste is out of this world!!! I eat in on toast, on crackers, ON A SPOON… you will thank me for this, I promise!! Have you ever had real, homemade peanut butter? Almond butter? Homemade Cashew Butter? You’re life is not complete if you haven’t. Now the one thing that HAS stuck me with it comes to making healthier decisions is making my own Roasted Cashew Butter. This is all well and good until I walk outside and it’s 142 degrees with 110% humidity and I watch small bugs explode in mid-flight from the rays of the sun. No. let me explain!Įvery few months I get on an “I am going to eat better, I am going to eat organic, I am going to plant my own garden” kick. Words cannot express how life changing it is to make your own peanut butter, let alone this easy, creamy Roasted Cashew Butter!!! Walk with me, talk with me. Made with only honey, cashews and a drop of oil, this Roasted Cashew Butter will leave you never wanting to eat processed peanut butter again. You can use it in baking to lower the carbohydrate content, as substitute for wheat, or to add protein and healthy fat to your recipe.This Roasted Cashew Butter is easy, creamy and only takes 15 minutes to make. To make cashew flour: process until you get a fine cashew powder. They’ll be processed anyways, so the nuts need not look perfect. I was so excited to see broken cashews on sale in my local ethnic grocery store. Roasted Cashew Butter Recipe (and cashew flour) For today, I wanted to share this amazingly delicious cashew butter recipe. I will be writing another lengthy post on my experience and the meals I ate in the next week or two. More foods are added after the first 10 days, but only one at a time, to know which ones are ok and which ones aren’t. Read about how I can help you get tested and started on your own anti-inflammation diet. I don’t want to sabotage my dedication by having impurities in the first phase. I had to return this commercial cashew butter because I tested higher for sunflower and don’t know how my body will react to safflower (not tested). Cashew butter? Can’t have other oils, except the ones I reacted low to, which is sesame oil. Chicken? Have to add my allowed seasonings. Canned tuna? Must find a can without vegetable broth (many do, just read labels). Learn how to identify the REAL causes of your gut problems.Įating those foods has to be in their purest form. So my menu for the first 7-10 consisted of:Ĭhicken, tilapia, tuna, buckwheat, rice, sweet potato, tomato, zucchini, string beans, asparagus, strawberry, avocado, honeydew, mango, tea, sesame, cashew, basil, lemon, cayenne pepper, cinnamon, and honey (in addition to salt, baking soda, and distilled vinegar). The first phase starts with eating 20-25 foods that I know my body doesn’t react to–these are my OWN low inflammatory foods. Without the test, there’s no way I would’ve been able to guess which ones are causing problems. I eat many of these foods on regular basis. So I tested myself using mediator release test (MRT) and found that I’m sensitive to: For some time, I’ve been dealing with too many headaches, fatigue, muscle pain, foggy brain, gas, and bloating–all of which can be symptoms of food sensitivities. I’m following an immune calming eating plan that lowers inflammation in my body. Three (and the real reason): most cashew butters are made with other oils that I can’t eat for now. ![]()
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