almond butter

This is seriously one of the easiest recipes; who knew?!

The main ingredients, almonds and patience.

It started two weeks ago, when I was out at a bar for my friends birthday and someone gifted her a couple jars of almond butter. I’m thinking “Ok, I need to get to know this girl”.  We immediately hit it off and started talking about recipes! She ensured me this was way easier than I thought.

In two weeks I’ve made at least 8 batches; altering and adding slightly different ingredients.

Here’s my favorite and most clean recipe:
2 cups of almonds
1 tsp cinnamon
1/4 tsp nutmeg
dash of Himalayan sea salt

Preheat the oven to 400 degree.
Line pan with tin foil, spread almonds out and slightly salt.
Roast for about 7 minutes in the middle of the oven.

While the almonds are still warm, place in Vitamix and start to grind.
The texture will turn from a grainy flour, then to a paste, and after a while, you’ll eventually obtain a pourable creamy butter.

This is where you need to be really patient.  It can take up to 20 minutes of just blending to reach your desired texture.  I typically run it on low, and do other things around the kitchen while I wait.

Check on it periodically to scrape down the edges and then blend some more!
Once it’s creamy: this is the point where I throw in the cinnamon and nutmeg.

Another flavor I am digging:
1 tsp cacao powder and 1/2tsp espresso powder (also top of my list)
you can also add maple syrup to sweeten it up a bit (just a tsp is plenty)


Raw Key Lime Pie


1 cup dates
1 cup almonds
1 Tbs ground flaxseed
1 Tbs agave
1 Tbs almond milk
dash of salt

4 limes, juice and about 1 Tbs zest, divided
1 avocados
1 coconut cream, freeze

-Spray pie pan with coconut oil
-Blend dates, almond, flaxseed in blender. Add agave, salt, and milk.
-Press crust “dough” into pie pan evenly.
-Whip the avocado for a few seconds.
-Add in coconut cream, and pour in lime juice. Whip until well combine. Sprinkle in the zest.
-Pour filling on top of crust and freeze for two hours.
-Garnish with a sprinkle of zest on top
-Remove from freezer about 10 minutes before you want to enjoy

Lime Mousse Pie

green pie
2 cup raw cashews
1 cup unsweetened shredded coconut
2 Tbs Vanilla
1 Tbs Lime Zest
2 Tbs Lime juice
Dash of salt
41 Tbs stevia
2 Tbs agave

4 Large avocados
½ cup freshly squeezed lime juice
¼ cup lime zest
¼ cup agave
2 Tbs Vanilla

Dash of salt
1 Tbs Stevia

-Place crust ingredients in blender until dough like texture
-Spray 8 inch pie pan with coconut oil spray
-Press dough into pan
-Place all mousse ingredients in blender until smooth
-Pour mousse over crust
-Chill in freezer: 3 hours
-Cut and serve frozen

Black Pepper Corn Kelp Noodles

Ever been to M.A.K.E., in Santa Monica? Well Matthew Kenney created this amazing Raw dish of Black Pepper Kelp Noodles.  It was love at first bite, and this year Rene made it for my birthday dinner. Amazingly, it’s actually not as difficult as you would think.

For the noodles, you will need:

½ lb Kelp Noodles
1/2 tsp baking soda
1 Tbs. tamari
1 Tbs. Olive Oil
1 Tbs. Agave

For the cashew cream
1 cup soaker cashews
¾ cup filtered water
½ tsp. black pepper corns (we add a lot more, because I LOVE PEPPER)
¼ cup lemon juice
2 Tbs. nutritional yeast
½ tsp. sea salt

Snap peas:
1 cup snap peas
1 Tbs. lemon juice
1 tsp. olive oil
pinch of salt

Start by soaking the cashews in water.
To make kelp noodles, empty the bags and rinse well.  Soak noodles in warm water with baking soda for about 15 miunutes.  Rise well.  Next marinate noodles in tamari, olive oil, and agave.  Cut with scissors.

For the cream: blend all ingredients until smooth.

Slice peas, and toss with olive oil, lemon, and salt.

Mix noodles with cream and top with snap peas, and there you have it!