I don't know about you but I ADORE peanut butter. During each of my pregnancies it was literally the only craving I had! So when I wised up and looked at the ingredients I was, well, a tad disappointed that I was going to have to eliminate it from our kitchen. Then I found out that you can make your own totally natural peanut butter from pumpkin seeds, so woohoo that brought a smile a back to my face!
This is pretty easy to make and actually tastes really close to store bought peanut butter, and you skip all the additives and sugar. Ingredients: 150g dried pumpkin seeds 2 teaspoons stevia 1/4 teaspoon salt 2 teaspoons coconut oil To make this you will need a powerful food processor. Place the pumpkin seeds in the food processor and turn it on. You will need to go slowly and take consistent breaks so as to prevent the food processor from overheating. This process took me about 30 minutes to make with all the breaks. Just keep processing until you reach a peanut butter consistency. The seeds will slowly change from a seed form, to a powder, to a wet sand consistency, and eventually a smooth paste. Once you reach the right consistency add the stevia, salt and coconut oil and blend. Enjoy your nutritious and delicious pumpkin seed butter on toast, or as I do, by the spoonful!
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So recently there has been loads of hype about the benefits of almond milk: it's dairy-free, lactose-free, low in calories and nutritious.
Personally I use it as a compliment to regular milk both for drinking and cooking. However, it's become so over-commercialized now; that if you read most of the almond milk labels at the supermarket it's hard to find one which doesn't contain some insane sounding chemical or additive! So I began making my own, it's totally natural, cheap, and SO SIMPLE! Below is a quick recipe which takes literally 2 seconds. How to make almond milk: Soak a handful of almonds in filtered water overnight. Use just enough water to cover the almonds. The next day, remove the almonds from the water and place in a blender with water. You can use a ratio of 1 cup almonds to 2 cups water to begin with, and then add more or less depending on your taste. You can also add some vanilla essence, honey or cinnamon, as you like, Blend for at least one minute and then pass the milk through a sieve to remove the almonds. Many recipes recommend using a cheese cloth but seriously, who has one of those? A sieve works just fine for me. You can store it in the fridge for 2-3 days. |