Guest guest Posted August 26, 2000 Report Share Posted August 26, 2000 Yes Tabitha, I am interested on how to make nut butters. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2000 Report Share Posted August 26, 2000 In a message dated 8/27/00 3:42:06 AM !!!First Boot!!!, terebrito@... writes: << Yes Tabitha, I am interested on how to make nut butters. Thanks, >> Here ya go. Tabitha * Exported from MasterCook * HOW TO MAKE NUT BUTTER (ALL) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : CONDIMENTS TYPE A TYPE AB TYPE B TYPE O Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups blood-type-friendly nuts 1 ounce olive oil -- if needed Process up to 1 ½ cups of nuts at a time. Let machine run continuously, sometimes as long as 5 minutes, until ground nuts form ball. If your nuts do not seem to want to form a ball or flatten out and liquefy, add an ounce or two of olve oil to assist in this process. Just a SMALL amount is needed. Continue processing until ball flattens out. Use spatula to scrape bowl. Continue processing until nut-oil drops appear on surface or to desired smoothness. The longer you process, the softer the butter will be. Long processing heats it and makes it pourable. It will firm up as soon as it cools. For chunk style butter, add handful of nuts before you stop processing. Use metal blade for this. Description: " Originally a peanut butter recipe but works with other nuts as well " Source: " Cusinart Food Processor Recipe Book " - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 28g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2000 Report Share Posted August 27, 2000 Many thanks Tabitha! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2000 Report Share Posted August 27, 2000 Re: Nut butters In a message dated 8/27/00 3:42:06 AM !!!First Boot!!!, terebrito@... writes: << Yes Tabitha, I am interested on how to make nut butters. Thanks, >> Here ya go. Tabitha Thank you also from . I have been looking for such a recipe. * Exported from MasterCook * HOW TO MAKE NUT BUTTER (ALL) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : CONDIMENTS TYPE A TYPE AB TYPE B TYPE O Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups blood-type-friendly nuts 1 ounce olive oil -- if needed Process up to 1 ½ cups of nuts at a time. Let machine run continuously, sometimes as long as 5 minutes, until ground nuts form ball. If your nuts do not seem to want to form a ball or flatten out and liquefy, add an ounce or two of olve oil to assist in this process. Just a SMALL amount is needed. Continue processing until ball flattens out. Use spatula to scrape bowl. Continue processing until nut-oil drops appear on surface or to desired smoothness. The longer you process, the softer the butter will be. Long processing heats it and makes it pourable. It will firm up as soon as it cools. For chunk style butter, add handful of nuts before you stop processing. Use metal blade for this. Description: " Originally a peanut butter recipe but works with other nuts as well " Source: " Cusinart Food Processor Recipe Book " - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 28g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 You are receiving this email because you elected to subscribe to the mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2004 Report Share Posted April 8, 2004 Hi Janice, I'm not Don or , but I have found a variety of nut butters (including pumpkin seed butter - highly beneficial and YUMMY!) in Whole Foods Market. If you don't have one nearby, then any major health food store should have other nut butters that are at least neutral if nor beneficial. Then, of course, there's always the internet where I buy most of my stuff to get the best prices ;-) Good Luck! Dianne in LA O+ non-secretor Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 Pumpkinseed butter : www.omegahealthstore.com 12 oz.f.$6.25.... 20 oz f.$9.95. It's just too bad they pack it in dark brown plastic containers ( I don't consider them food grade ). I always transfer it into glassjars when it arrives. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2008 Report Share Posted July 2, 2008 > > What's your favorite nut butter? After I found out that all nuts and seeds contain phytic acids that hinder digestion and bind minerals and block absorption, I stopped buying all nut butters. Even ones from health food stores. For nuts, grains and seeds to be assimilated properly they all must be soaked (or fermented) - usually overnight. After I learned how to do that I make the most wonderful nut butters you can imagine - stuff you would never find in a store or someone else's jar. One of our favorites is cashew/macadamia nut butter: 1/2c. soaked/rehydrated raw, organic cashews 1/2c. soaked/rehydrated raw, organic macadamias 3Tbsp. good coconut oil 1Tbsp. raw honey (optional) 1tsp. himilayan pink salt Whiz all in a blender until creamy and store in a ball jar. I imagine this stuff would last forever - even on the counter in warm weather because of the coconut oil. It never lasts more than a few days in our house. -vanessa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2008 Report Share Posted July 2, 2008 , " Soaked/fermented " in what solution? Water? Distilled? Filtered? Tap? Alchohol? Sugar solution? " After you learned what to do... " Where did you learn this from? What/who is your authoritative source? How can you tell when the nuts are done soaking/fermenting? Do they float? Do they sink? Change color/texture? \ -richard- ;-{) all nuts and seeds contain phytic acids that hinder digestion and bind minerals and block absorption, I stopped buying all nut butters. Even ones from health food stores. For nuts, grains and seeds to be assimilated properly they all must be soaked (or fermented) - usually overnight. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2008 Report Share Posted July 2, 2008 , " Soaked/fermented " in what solution? Water? Distilled? Filtered? Tap? Alchohol? Sugar solution? " After you learned what to do... " Where did you learn this from? What/who is your authoritative source? How can you tell when the nuts are done soaking/fermenting? Do they float? Do they sink? Change color/texture? \ -richard- ;-{) all nuts and seeds contain phytic acids that hinder digestion and bind minerals and block absorption, I stopped buying all nut butters. Even ones from health food stores. For nuts, grains and seeds to be assimilated properly they all must be soaked (or fermented) - usually overnight. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2008 Report Share Posted July 2, 2008 To All, Thanks for the helpful info. Best, sharonbluebird New Mexico, USA After I found out that all nuts and seeds contain phytic acids that hinder digestion and bind minerals and block absorption, I stopped buying all nut butters. Even ones from health food stores. For nuts, grains and seeds to be assimilated properly they all must be soaked (or fermented) - usually overnight. After I learned how to do that I make the most wonderful nut butters you can imagine - stuff you would never find in a store or someone else's jar. One of our favorites is cashew/macadamia nut butter: 1/2c. soaked/rehydrated raw, organic cashews 1/2c. soaked/rehydrated raw, organic macadamias 3Tbsp. good coconut oil 1Tbsp. raw honey (optional) 1tsp. himilayan pink salt Whiz all in a blender until creamy and store in a ball jar. I imagine this stuff would last forever - even on the counter in warm weather because of the coconut oil. It never lasts more than a few days in our house. -vanessa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2008 Report Share Posted July 2, 2008 > > > , > > " Soaked/fermented " in what solution? Crispy Nuts 4c. raw, organic nuts (peanuts, almonds, macadamia, pinenuts or hazelnuts - make SURE they are organic and raw) 1Tbsp. good sea salt Filtered water Mix nuts, salt and filtered water (enough to cover) and leave in a warm place for at least 7 hours or overnight. Drain and rinse in a colander. Spread nuts on a baking sheet lined with parchment and place in a warm oven (no more than 150F) for 12-24 hours, turning occasionally until completely dry or crispy. Store in airtight container. For walnuts and pecans, use 2tsp. salt. For cashews, use 1Tbsp. salt and soak no more than 6 hours. > " After you learned what to do... " > Where did you learn this from? What/who is your authoritative > source? Many articles have been written about phytic acids or phytates in nuts, grains, seeds and legumes. Here's a Mercola blurb: " Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15 Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption. " http://www.mercola.com/article/soy/avoid_soy.htm Traditionally, people have always soaked or fermented because they knew they would get their guts bound up if they didn't. Now a days, we just eat every junk thing, willy nilly and have no clue what is upsetting us. > How can you tell when the nuts are done soaking/fermenting? Do they > float? Do they sink? Change color/texture? Just follow the recipe above and you'll be very happy. Usually, when I get home from the market after buying nuts, the first thing I do is put them in water and let them soak - it's a process that can be time consuming, but oh so worth it. -vanessa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 > > Peanut butter has many problems though: > 1. It is one of the most pesticide laden crops > 2. It often contains a carcinogenic mold called aflatoxin > 3. It is among the most allergenic foods (if not the most) > 4. It is high in omega-6 fatty acids and not omega-3 (most people > get far too much omega-6 and not near enough omega-3 and the ratio is > important) > 5. It is an acid forming food. Acid forming foods promote an environment in > the body that is conducive to sickness and disease. > 6. Conventional brands of peanut butter have added partially > hydrogenated oils (which have trans fats), added sugar, and high > fructose corn syrup. > So having stated all those problems you can begin to see already why > almond butter is going to be better. > > Remember almonds are actually nuts.. whereas > peanuts are legumes. Peanuts are grown under the ground and almonds are > grown in trees. Now, why almond butter is so much better: > 1. Because almonds do not grow underground like peanuts they are not > conducive to the mold aflatoxin. > > 2. Almond crops are less pesticide laden than peanut crops (they still can > contain pesticides unless you buy organic) > 3. Almonds are alkalizing protein and not acid forming. > 4. Almonds have a better ratio of omega-6 to omega-3 fatty acids > than that of peanuts. A side note: Walnuts are the best source of > omega-3¢s (when it comes to nuts). > > > ************** A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De cemailfooterNO62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2009 Report Share Posted November 17, 2009 > > You can go to Wilderness Family Naturals. dot com. > +++Hi Vicki. It's good to hear from you. How are you doing? Luv & Hugs, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2009 Report Share Posted November 17, 2009 Hi Bee and all, I am doing well - working 80 plus hours a week through the school year. My body and mind would not have been able to function at this capacity prior to your diet, that's for certain. Migraines were wiping me out for 2 days or more twice a month, and I would just lie in bed until they went away. What misery! I have a completely different life now, even though I am not yet healed, my functioning has improved SO much. Eternally grateful, Vicki * * * * * * * * * * * * Bee says there are only Four Reasons Health Fails: 1. Lack of proper nutrition and oxygen. 2. Accumulation of toxins, poisons, and waste. 3. Lowered vitality due to stress, shock, injury, emotional upsets, relationship or financial worries and concerns, etc. 4. Nutritional status inherited from your parents upon conception. Everything you need to know about healing is posted at www.healingnaturallybybee.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2011 Report Share Posted September 8, 2011 Beverly, do you make raw butter from raw cream? I find raw goes grainy when frozen. Pasteurized might freeze better, but I have never tried it with pasteurized cream.From: FOOD FUN <foodfun@...>Subject: Fw: Nut butters"Vitamix" < >Date: Thursday, September 8, 2011, 11:48 AMI'm not , but I have made butter for years and always make a lot. It freezes wonderful.BeverlyTexas Re: Nut butters,Whenever I've made butter, since it is fresh, it goes bad before I can eat it all. Do you portion it out and freeze some? I want to make butter again (I buy raw cow's milk at my local farmer's market) but have been planning on freezing it in smaller portions…Blessings,Lea Ann Savage ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2011 Report Share Posted September 8, 2011 I'm not , but I have made butter for years and always make a lot. It freezes wonderful. Beverly Texas Re: Nut butters , Whenever I've made butter, since it is fresh, it goes bad before I can eat it all. Do you portion it out and freeze some? I want to make butter again (I buy raw cow's milk at my local farmer's market) but have been planning on freezing it in smaller portions… Blessings, Lea Ann Savage Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2011 Report Share Posted September 8, 2011 Yeah, but it's not that noticeable to us. We just love it. Beverly Re: Nut butters , Whenever I've made butter, since it is fresh, it goes bad before I can eat it all. Do you portion it out and freeze some? I want to make butter again (I buy raw cow's milk at my local farmer's market) but have been planning on freezing it in smaller portions… Blessings, Lea Ann Savage Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2011 Report Share Posted September 8, 2011 Brilliant!JaneOn Sep 8, 2011, at 7:52 AM, Berry wrote: You can also use other recipes to "clean" the container after making savory things. When I make homemade butter, I follow by making a cheese sauce to incorporate the butter into the sauce. Planning ahead makes it so you don't waste any of those yummy residues! I went to watch Lea Ann doing her demonstration this weekend and I asked her how to make nut butter. She told me to roast 3 1/2 cup nuts in cocanut oil in the oven for 10 to 15 minutes. I brought my nuts into the store and she showed me how to use the Vitamix to make the butter. I poured out the nut butter. Then she added 1 cup of my homemade almond milk to the vitamix with the remnants of the butter, added 3 cups ice and blended. It was a wonderful treat and it cleaned the nut butter out of the bottom of the vitamix. I'm thrilled to have a new dessert I can serve my family and have an easy way to clean out the vitamix too! Thanks Lea Ann. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2011 Report Share Posted September 8, 2011 LeeAnn,Do you ever do raw sprouted nut butters ? This is what I’d like to do as when you sprout the nuts the nutrients in them become more bio-availiable to the body as the enzyme inhibitors are them removed – just interested. Thanks. Loving some of these recipes Bonnie www.bonniesherbals.com“creating radiance with herbs and water” Coming soon: we are rebranding, our new name will be www.RadiantHealthforLife.com please add bonnie@radianthealthforlife to your address book. Also, please like our new fan page www.facebook.com/radianthealthforlife.com We’ll have lots of new information coming your way Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2011 Report Share Posted September 8, 2011 Hi Bonnie,I tried raw, sprouted, then dehydrated nuts. I didn't like the taste/texture at all, and it isn't really raw because it heats up during the nut butter making process.I take digestive enzymes with each meal.I do eat sprouted, dehydrated nuts as a snack though, but roasted tastes so much better ;-) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Sep 8, 2011, at 5:29 PM, Bonnie wrote: LeeAnn,Do you ever do raw sprouted nut butters ? This is what I’d like to do as when you sprout the nuts the nutrients in them become more bio-availiable to the body as the enzyme inhibitors are them removed – just interested. Thanks. Loving some of these recipes Bonnie www.bonniesherbals.com“creating radiance with herbs and water” Coming soon: we are rebranding, our new name will be www.RadiantHealthforLife.com please add bonnie@radianthealthforlife to your address book. Also, please like our new fan page www.facebook.com/radianthealthforlife.com We’ll have lots of new information coming your way Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2011 Report Share Posted September 8, 2011 Hey Shaun, I had a torn gall bladder and it was removed about 18 months ago. While it stores bile that your body makes to digest fatty meals, you might find that losing it doesn't affect you much (here's hoping you don't have to have it removed though). For example I ate an entire large pizza in 1 sitting after losing mine and had no issues. It affects us all differently. But it's likely that your ability to digest fats in large quantities will be hindered, so I'd take it easy there. Don't eat like a large starving dog the way I used to do! > > I didn't realize that it digested itself either. I've just been > diagnosed with gallbladder disease and have to have surgery to have the GB removed. > Not supposed to have greasy oily foods and am wondering if this butter > would be ok for me. Ummmmmm it's a thought! > Shaun > > Quote Link to comment Share on other sites More sharing options...
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