Re: Commercial Almond Nut Butter

[Guest guest]

My opinion is that anything processed and sold on store shelves isn't going to be nearly as good for you as something you make. Along the same lines, IF a person was going to eat wheat, I'd eat the whole grain processed like this: http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and not a processed portion of the wheat grain (the germ). Any processing reduces the nutrients in the food. I'd make a recipe with the whole grain like pancakes prepared like this: http://thenourishingcook.com/2010/01/soaked-pancakes-not-as-soggy-as-they-sound/ Then put my almond butter on it :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 18, 2011, at 10:52 PM, flnancy1958 wrote:

My only knowledge of almond butter has come from this group. Tonight in the grocery store I saw a commercial version so I had to read the ingredients list.

Roasted almonds, flaxseed, wheat germ, sugar, egg whites, honey.

I am sure that the honey would probably be enough of a sweetner but was intrigued with the thought of the flax seed and wheat germ. Any opinions?

[Guest guest]

Okay, Lea Ann, you officially made me drool over pancakes, lol.Sent from my iPadOn Oct 19, 2011, at 8:20 AM, Lea Ann Savage <lsavage@...> wrote:

My opinion is that anything processed and sold on store shelves isn't going to be nearly as good for you as something you make. Along the same lines, IF a person was going to eat wheat, I'd eat the whole grain processed like this: http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and not a processed portion of the wheat grain (the germ). Any processing reduces the nutrients in the food. I'd make a recipe with the whole grain like pancakes prepared like this: http://thenourishingcook.com/2010/01/soaked-pancakes-not-as-soggy-as-they-sound/ Then put my almond butter on it :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 18, 2011, at 10:52 PM, flnancy1958 wrote:

My only knowledge of almond butter has come from this group. Tonight in the grocery store I saw a commercial version so I had to read the ingredients list.

Roasted almonds, flaxseed, wheat germ, sugar, egg whites, honey.

I am sure that the honey would probably be enough of a sweetner but was intrigued with the thought of the flax seed and wheat germ. Any opinions?

[Guest guest]

In the comments section they talk about gluten-free alternatives. Go For It! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 8:25 AM, Berry wrote:

Okay, Lea Ann, you officially made me drool over pancakes, lol.Sent from my iPadOn Oct 19, 2011, at 8:20 AM, Lea Ann Savage <lsavage@...> wrote:

My opinion is that anything processed and sold on store shelves isn't going to be nearly as good for you as something you make. Along the same lines, IF a person was going to eat wheat, I'd eat the whole grain processed like this: http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and not a processed portion of the wheat grain (the germ). Any processing reduces the nutrients in the food. I'd make a recipe with the whole grain like pancakes prepared like this: http://thenourishingcook.com/2010/01/soaked-pancakes-not-as-soggy-as-they-sound/ Then put my almond butter on it :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 18, 2011, at 10:52 PM, flnancy1958 wrote:

My only knowledge of almond butter has come from this group. Tonight in the grocery store I saw a commercial version so I had to read the ingredients list.

Roasted almonds, flaxseed, wheat germ, sugar, egg whites, honey.

I am sure that the honey would probably be enough of a sweetner but was intrigued with the thought of the flax seed and wheat germ. Any opinions?

[Guest guest]

I have a master recipe for gluten free pancakes, but I have pretty much stopped eating grains altogether-now you have me craving them again, lol.Sent from my iPadOn Oct 19, 2011, at 9:31 AM, Lea Ann Savage <lsavage@...> wrote:

In the comments section they talk about gluten-free alternatives. Go For It! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 8:25 AM, Berry wrote:

Okay, Lea Ann, you officially made me drool over pancakes, lol.Sent from my iPadOn Oct 19, 2011, at 8:20 AM, Lea Ann Savage <lsavage@...> wrote:

My opinion is that anything processed and sold on store shelves isn't going to be nearly as good for you as something you make. Along the same lines, IF a person was going to eat wheat, I'd eat the whole grain processed like this: http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and not a processed portion of the wheat grain (the germ). Any processing reduces the nutrients in the food. I'd make a recipe with the whole grain like pancakes prepared like this: http://thenourishingcook.com/2010/01/soaked-pancakes-not-as-soggy-as-they-sound/ Then put my almond butter on it :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 18, 2011, at 10:52 PM, flnancy1958 wrote:

My only knowledge of almond butter has come from this group. Tonight in the grocery store I saw a commercial version so I had to read the ingredients list.

Roasted almonds, flaxseed, wheat germ, sugar, egg whites, honey.

I am sure that the honey would probably be enough of a sweetner but was intrigued with the thought of the flax seed and wheat germ. Any opinions?

[Guest guest]

You know, that we are all going to be clamoring for the recipe now, so cough it up (grin ;-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 9:32 AM, Berry wrote:

I have a master recipe for gluten free pancakes, but I have pretty much stopped eating grains altogether-now you have me craving them again, lol.Sent from my iPadOn Oct 19, 2011, at 9:31 AM, Lea Ann Savage <lsavage@...> wrote:

In the comments section they talk about gluten-free alternatives. Go For It! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 8:25 AM, Berry wrote:

Okay, Lea Ann, you officially made me drool over pancakes, lol.Sent from my iPadOn Oct 19, 2011, at 8:20 AM, Lea Ann Savage <lsavage@...> wrote:

My opinion is that anything processed and sold on store shelves isn't going to be nearly as good for you as something you make. Along the same lines, IF a person was going to eat wheat, I'd eat the whole grain processed like this: http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and not a processed portion of the wheat grain (the germ). Any processing reduces the nutrients in the food. I'd make a recipe with the whole grain like pancakes prepared like this: http://thenourishingcook.com/2010/01/soaked-pancakes-not-as-soggy-as-they-sound/ Then put my almond butter on it :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 18, 2011, at 10:52 PM, flnancy1958 wrote:

My only knowledge of almond butter has come from this group. Tonight in the grocery store I saw a commercial version so I had to read the ingredients list.

Roasted almonds, flaxseed, wheat germ, sugar, egg whites, honey.

I am sure that the honey would probably be enough of a sweetner but was intrigued with the thought of the flax seed and wheat germ. Any opinions?

[Guest guest]

LOL, okay, you just LOVE to push my "recipe" button, don't ya? You KNOW I don't follow a recipe for anything-I just throw stuff in the VM until it becomes what I want it to, but I will try to compose a proper recipe and put it in the links, lol. This, of course, requires me having pancakes for breakfast this morning!Sent from my iPadOn Oct 31, 2011, at 6:24 AM, Lea Ann Savage <lsavage@...> wrote:

You know, that we are all going to be clamoring for the recipe now, so cough it up (grin ;-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 9:32 AM, Berry wrote:

I have a master recipe for gluten free pancakes, but I have pretty much stopped eating grains altogether-now you have me craving them again, lol.Sent from my iPadOn Oct 19, 2011, at 9:31 AM, Lea Ann Savage <lsavage@...> wrote:

In the comments section they talk about gluten-free alternatives. Go For It! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 8:25 AM, Berry wrote:

Okay, Lea Ann, you officially made me drool over pancakes, lol.Sent from my iPadOn Oct 19, 2011, at 8:20 AM, Lea Ann Savage <lsavage@...> wrote:

My opinion is that anything processed and sold on store shelves isn't going to be nearly as good for you as something you make. Along the same lines, IF a person was going to eat wheat, I'd eat the whole grain processed like this: http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and not a processed portion of the wheat grain (the germ). Any processing reduces the nutrients in the food. I'd make a recipe with the whole grain like pancakes prepared like this: http://thenourishingcook.com/2010/01/soaked-pancakes-not-as-soggy-as-they-sound/ Then put my almond butter on it :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 18, 2011, at 10:52 PM, flnancy1958 wrote:

My only knowledge of almond butter has come from this group. Tonight in the grocery store I saw a commercial version so I had to read the ingredients list.

Roasted almonds, flaxseed, wheat germ, sugar, egg whites, honey.

I am sure that the honey would probably be enough of a sweetner but was intrigued with the thought of the flax seed and wheat germ. Any opinions?

[Guest guest]

I'm such a pain in the, well…. I'm a pain huh? ;-)Wish I could have some of your pancakes.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 31, 2011, at 9:00 AM, Berry wrote:

LOL, okay, you just LOVE to push my "recipe" button, don't ya? You KNOW I don't follow a recipe for anything-I just throw stuff in the VM until it becomes what I want it to, but I will try to compose a proper recipe and put it in the links, lol. This, of course, requires me having pancakes for breakfast this morning!Sent from my iPadOn Oct 31, 2011, at 6:24 AM, Lea Ann Savage <lsavage@...> wrote:

You know, that we are all going to be clamoring for the recipe now, so cough it up (grin ;-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 9:32 AM, Berry wrote:

I have a master recipe for gluten free pancakes, but I have pretty much stopped eating grains altogether-now you have me craving them again, lol.Sent from my iPadOn Oct 19, 2011, at 9:31 AM, Lea Ann Savage <lsavage@...> wrote:

In the comments section they talk about gluten-free alternatives. Go For It! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 19, 2011, at 8:25 AM, Berry wrote:

Okay, Lea Ann, you officially made me drool over pancakes, lol.Sent from my iPadOn Oct 19, 2011, at 8:20 AM, Lea Ann Savage <lsavage@...> wrote:

My opinion is that anything processed and sold on store shelves isn't going to be nearly as good for you as something you make. Along the same lines, IF a person was going to eat wheat, I'd eat the whole grain processed like this: http://nourishedkitchen.com/soaking-grains-nuts-legumes/ and not a processed portion of the wheat grain (the germ). Any processing reduces the nutrients in the food. I'd make a recipe with the whole grain like pancakes prepared like this: http://thenourishingcook.com/2010/01/soaked-pancakes-not-as-soggy-as-they-sound/ Then put my almond butter on it :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 18, 2011, at 10:52 PM, flnancy1958 wrote:

My only knowledge of almond butter has come from this group. Tonight in the grocery store I saw a commercial version so I had to read the ingredients list.

Roasted almonds, flaxseed, wheat germ, sugar, egg whites, honey.

I am sure that the honey would probably be enough of a sweetner but was intrigued with the thought of the flax seed and wheat germ. Any opinions?