Homemade Nut Butter and Some Family Time
These last few weeks here have been filled with change. A great kind of change, but something to adjust to nonetheless. Pearly has transitioned to a new law firm and I, Olive, have moved in with our beloved cousin and her boyfriend to a new apartment in Hollywood. The last few years of my life have been a nonstop whirlwind. Plane rides, new cities, new friends, old friends, and constant adjustment. I became very good at living alone, eating alone, and keeping all of my belongings minimal and packed in to a few suitcases. I found tranquility where I could but after feeling entirely rundown this summer, I knew I needed a home base.
My cousin and I have been close since we were born – one month apart. She’s an incredibly talented clothing designer, painter and stylist. Everything she does is whimsical, large, and grand. Her work can be seen here. This month we have finally been able to fulfill our 24-year-long desire to live together. And I have become agoraphobic in the best sense of the word. We have spent days painting, photographing, and feeding ourselves. This last part has been especially important to me as of late.
I have been challenging myself lately to really stop and take in my emotions, the perceptions of my senses, and the perceived truths of society. Nothing overly philosophical, but when I am moving a mile a minute and constantly meeting new people, it is difficult to truly see things; to enter into a situation completely open and free of assumptions and valuations. Â I am beginning this new chapter in my life consciously and with the intention of allowing judgments to fall by the wayside.
One instance in which this has gone into effect is through my relationship to cashews. No judgment right?
Cashews and I were not always on such good standing. They were too soft, and I was too hard on them. I am glad to say that my opinion of these lovely nuts has undergone a drastic change too.
We have been feeding ourselves well in our new kitchen and have discovered that nut butter can be a meal in and of itself.
I said it. Family dinners have become a cherished ritual in our new palm tree-laden apartment in the sky. However, a good picnic full of fruit and veggies and homemade spreads always help break up the week.
We’ve gotten a bit ridiculous and put our food processor to some real work. If it’s full of healthy fats and can be blended, we’ve tried it. Here are a few of our favorite recipes. You can eat them with everything: apples, bananas, in oatmeal, on top of toast, or in a smoothie. Let us know how yours fare!
Cocoa Maple Pecan Butter
- 2 c toasted or sprouted pecans
- 1/2 c unsweetened cocoa powder
- 2 tbsp coconut oil and a bit more depending on your preferred consistency
- 1 tsp vanilla
- 1/4 c maple syrup
- 1 tsp salt
Combine all ingredients in a food processor and blend until entirely smooth. Add more oil for a creamier consistency if desired. Transfer to a jar and store in the refrigerator for a few weeks.
Cinnamon Cranberry Cashew Butter
- 2 c toasted or sprouted cashews
- 2 tbsp cinnamon
- 2 tbsp coconut oil or more depending on preference
- 1 tsp salt
- 1/2 c dried cranberries
Combine all ingredients save for the cranberries in a food processor and bland until entirely smooth. Add more oil for a creamier consistency if desired. Â Add cranberries and incorporate with a spatula. Transfer to a jar or covered bowl and store in the refrigerator for a few weeks.