I love days devoted to the kitchen : ) A wide-open Sunday left me all the time in the world to play.
First up: Pumpkin Spice Almond Butter!!
Ashley’s genius recipe. Believe it or not, this was my FIRST time making my own nut butter. I’ve been lucky enough to have a never-ending stash dotted with a few inexpensive purchases from Trader Joe’s so I haven’t really had the need to make my own. But… why did I wait so loooong!?!?
Texture + flavor perfection.
I started with raw almonds that I purchased at Integral Yoga for $4.39 for about 3 cups. [I used two of them].
I followed Ashley’s instructions of roasting them in maple + molasses first, which I think was KEY for the recipe to come together into a butter so quickly.
Don’t be scared to use those paws to mix ‘em up!
What’s an impatient girl to do when a recipe says “cool for 30 minutes!?”
Mwhahahahaha almonds! They actually sort of froze together into clumps, but that was no big deal.
After cooling…the fun began. I was shocked when my almond butter came together in about 4 minutes – and was already dripping off my spatula!! It tasted awesome as it was, but I went ahead and added the spices and a bit of oil for super drippy effect (my favorite kind of nut butter – I HATE dry ones!)
Ashley’s recipe called for additional molasses and maple and 1.5 tbsp of oil near the end of processing. I added just 1 tbsp of canola oil and left out the other liquids – it was so drippy already. I also added a tsp of vanilla and an extra tsp of salt! I used the same spices as Ashley.
Snack for the cook. Can’t wait to make more variations in the future! Next up: peanut butter. Extra salty.
After almond butter, Matt and I went out for a run. A really awesome hard + hilly run.
Check out our green elevation climb!
Splits | Ascent | Decent
More up than down, I’d say!
A late lunch!!
Sardine salad made by Matt with mayo, mustard and capers.
Served on crackers
With a small spinach salad topped with olive oil, pumpkin vinegar and lavender salt
And an acorn-shaped persimmon
YUCK!! I now know what ya’ll were talking about with the whole cotton mouth thing. This guy was STRANGE! I always buy the ones that are tomato shaped, but I decided to try the acorn shape. They look identical except for the shape. This guy was definitely ripe and didn’t taste bad but it was not a pleasant eating experience!
I traded the rest of this for an apple…
I am blasting about 10 different versions of Pachelbel’s Canon on my computer (Matt is out!). The very best is the one I adapted for my wedding walk down the aisle: the Canadian Brass.
Off to make a MamaPea recipe for tonight’s dinner at Karen’s!