When my husband and I were dating, we would go on long walks in the evening. We loved talking, so it was our way of exploring and dreaming about the future. He would call me around 4:00 PM and ask if I wanted to meet him around 5:00 PM at his apartment. I lived at home at the time and didn’t know how to cook. So right before I left, I would put two pieces of toast in the toaster and top them with raw almond butter. That was my dinner … pretty much every night.
I remember those nights so vividly. We would walk for hours around his peaceful neighborhood, nestled in the mountains. The air was so fresh and crisp from the ocean breeze. I get cold quickly so I would bundle up in a few layers for these long night walks. The only time I felt warm was when we would come to a crosswalk where we had to push the button to cross the street. Those crosswalks created a rainbow of green, yellow, and red on his face. The thought of this makes me smile. As we crossed the street, I would glance over at the cars stopped at the red light. I wondered if they were going home to someone that they love and if they would go on long walks too.
Now that my husband and I are married, we still go on these walks. We even drive back to his old apartment and park out front and walk the same path, just like we did when we started dating. And before we leave, I grab a spoonful of almond butter as my fuel. I have progressed in my cooking skills, so now I make my almond butter at home with a little more variety and flavor. Sometimes it’s the little things, like the taste of almond butter, that takes me back to a simple time. Food has a way of bringing back memories and creating new ones.
So if you go on a long walk tonight, or a run tomorrow morning, I hope that this nut butter recipe will warm your heart with happiness and love.
Paleo Sprouted Power Nut & Seed Butter
- Food Processor
- 3 tablespoons Coconut MCT Oil
- 1 cup Raw Almonds Sprouted
- 1 cup Raw Walnuts Sprouted
- 1/2 cup Raw Sunflower Seeds Sprouted
- 1/4 teaspoon Pure Vanilla
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Himalayan Pink Salt
- 4 teaspoons Maca Powder
- Soak all nuts and seeds separately in different bowls overnight or up to 12 hours.
- Rinse nuts and seeds and dehydrate at 125 degrees for 10-12 hours. The pumpkin and sunflower seeds will finish sooner due to the smaller size.
- Add all ingredients to a food processor and grind for 3-5 minutes, scraping down the sides as needed.
- Add MCT oil and grind another 3 minutes until you get a creamy texture.
- Add maca powder, cinnamon, vanilla, and salt and grind another 1-2 minutes until you get a nice creamy butter.
- Store in a mason jar or airtight container in the fridge up three months.