Seriously, I’ve never had almond butter this good. And I’m not just saying that because I want you to think my blog’s awesome. I’m saying it because I made this yesterday and it was so amazing I felt obligated to share it with the world.
Start with raw, organic almonds if possible. They are the healthiest in my opinion. It’s especially important to get organic if they are coming from the US, because all almonds there have to be sterilized (even if they are labeled “raw”!) and the non-organic ones are often treated with PPO, a known carcinogen that is banned in many countries. “Raw” in the US means they have been treated with PPO, heat steamed, or irradiated. You can usually avoid this by buying directly from a trusted farmer, buying oversees (but, resources), or growing your own!
Continue reading The Perfect Almond Butter
Did you know that store-bought peanut butter is not allowed to have more than an average of 30 or more insect fragments per 100 grams?
It’s also usually full of corn syrup and/or questionable oils. I found a peanut butter once whose first ingredient was corn syrup. If the first ingredient isn’t peanuts, you’re doing it wrong.
I usually opt for the all natural organic stuff, but it’s super expensive and, let’s face it, you miss the sugar. Continue reading Make your own peanut butter! (minus bugs and corn)
Oh hey it’s my first blog where I have the freedom to write whatever I want! I’m going to tell you about my breakfast I made today because it was awesome and I can still taste the garlic in my mouth.
Here is what I did, and you can too, if you want! Or you can live vicariously, whatever pickles your cucumber.
There aren’t really measurements. You’re a smart person, you can figure it out.
1) Boil water.
2) Throw in some garlic! And other spices too. I did oregano. Continue reading Savory Oats