HomeMade Cashew Butter with Vanilla Bean...

I have been totally obsessed with making my own nut~butters lately. Not sure if it's because it's way cheaper than buying ready made or if it's just a fun science project.

My first attempt was with a walnut butter, but now I have to say, I like this cashew butter better. Try saying that a few times in a row! Cashew butter better cashew butter better cashew butter better... 

Ok that's enough! You get where I was going with that. Right?

Maybe the reason I like this butter better is because cashews definitely don't have that lingering after taste that the walnuts have.

This is a fast ready in minutes recipe. There are just five simple ingredients!

Ingredients

16 oz raw whole cashews, mine were from Trader Joe's

2 tbs. melted/organic coconut oil

1/2 tsp. vanilla extract

1 vanilla bean, all the seeds from inside

1 pinch of pink Himalayan salt

Instructions

In a high~powered blender (I used a commercial strength food processor) blend all ingredients to the desired texture. 

Total time for me was about 15 minutes. Stopping periodically to scrap the sides and do a little taste testing. This is where you can add more coconut oil, if your butter seems a little dry and more Himalayan salt if you think it's needed.

Yields

Approximately 12 oz or 1.5 cups

Notes

You can use roasted cashews, if you prefer. The flavor will be a bit more intense than using the raw cashews.

Store in airtight container in refrigerator.

 I actually keep ours on the kitchen island because we like that smooth creamy texture better! I'm also guilty of just eating it right off the spoon! Yum...

It will last longer in the refrigerator, but ours goes pretty quickly around here. So no need to refrigerate. 

It will stay good for one month on your counter or three months if kept in refrigerator.

Using the seeds from a vanilla bean really does give it an amazing flavor. Almost like a cookie dough  flavor! Omg yum...

Hope you will enjoy this cashew butter as much as we do!

            

Creamy Kale & White Bean Soup...

I know we live in Florida, but it's still Fall ya'll!  So we must do Fall things. Like making homemade soups, burning yummy smelling candles and looking through holiday decorating and baking magazines. Oh... That makes me very very happy!

This is a super fast and very easy recipe!

Ingredients

4 Tbsp. olive oil

1/2 of a large yellow onion, chopped

4 cups kale, chopped and stems removed

5 cups low~sodium chicken broth

1 can cannellini beans, rinsed and drained

Directions

Heat olive oil in large cast iron skillet over medium heat. You can also use a large pot if you don't have a cast iron skillet.

Add your chopped onion and sauté until tender.

Add your kale, low~sodium chicken broth and simmer until the kale wilts.

Add your cannellini beans.

Then puree in blender or food processor. This is where you can taste and season to your liking with salt, pepper, your favorite seasoning blend or I used a touch of my Paula Dean's House Seasoning. If you think it's a bit too salty just add a little water. Easy Peasy!

Pour into bowls and garnish with pumpkin seeds.

Serves 4