Thursday, February 12

Pumpkin Peanut and Almond Butter



Today we are making: PUMPKIN NUT BUTTER

Why mixed nut butter?  Because for me it's more satiating than peanut butter... and thus it lasts 3-4 days in my pantry, instead of 1.  Also, each nut delivers it's own particular makeup of vitamins, minerals and healthy fats.

Why pumpkin?  Because it's delicious.  Plus a can of low calorie, high fiber, NO fat pumpkin can help break up the calorie dense nut butter.  (= less guilt about scraping the jar clean).


What you will need:

-1/2 cup of unsalted peanuts
-1 cup mixed nuts, roasted in sea salt 
        (rich in fiber, magnesium and zinc!)
-1 can of pumpkin puree 
         (low in calories, high in fiber, great for skin and eye sight)
-1tsp coconut oil
       (helps you burn more fat, medicinal properties)
-1 tsp chia seeds
      (loaded with antioxidants, fiber and protein. High in omega 3s!)
-1 tsp flax seeds
       (high in fiber, b vitamins and omega 3s)
-1 tsp cinnamon 
       (can lower the negative impact of ingestion a high fat meal)
-1/2 tsp nutmeg
       (aids in indigestion relief)
-5 drops of stevia, 1 stevia packet
-1 tsp of agave or honey (more to taste)
- sea salt to taste
        (contains minerals and electrolytes that help you stay hydrated and aid in digestion)

Now What:
Put all ingredients in a high power food processor and puree for 5 minutes, stopping to scrape sides. Move contents to mason jar and enjoy!


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