HOMEMADE NUT BUTTERS

My precious niece reminded me of the nut butter recipe I said I would post. She lives in Tennessee and I miss her. I'm so proud of how totally committed she is to her organic cleanse. She emailed me saying she was going to Whole Foods to shop. I'm extremely grateful to the Lord that I may have some part of her making a demand on her life's destiny. A demand to proper and be in health, even as her soul prospers.
Now it's time to get a little nutty.

ALMOND AND CASHEW BUTTERS
Almond and cashew nut butters are absolutely delish, and oh so good for you. What a perfect alternative to the name brand sort. This recipe is vegan, gluten free and sugar free, and trust me your kids will love it too. Raw organic nut butter is high in protein and essential fats (a good thing for skin, nervous system and your brain) and enzymes because it’s raw. Regular peanut butter is not because the roasting process denatures it. Here we go.

2 Cups of Almonds or Cashews (soaked for 6 to 8 hours and dried)
¼ Teaspoon Sea Salt
1 Tablespoon Agave Nectar (Optional)
Oil (any healthy oil of your choice as need)

Grind dry nuts to a powder in Vita-Mixer or coffee grinder. If a few chucks remain butter will be chunky. Don’t bend too long or Vita-Mix will heat will denature the nuts. To avoid this you can pre-freeze nuts in Vita-Mix container before blending. Once in powder form pour into food processor. While mixing add salt and agave. Add oil 1 tablespoon of oil in at a time. Stop when butter looks at bit runny. Natural butter thickens when refrigerated. Place in jar and keep in fridge.