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Joined: Nov 2011
Posts: 95
Apprentice_AS_Kicker
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OP
Apprentice_AS_Kicker
Joined: Nov 2011
Posts: 95 |
I bought this almond but jar last time I was in the states, it was great. It said it was 100% only almonds.
I've looked down here for almond butter but haven't found any. I was wondering if anyone knows of a good brand of almond butter to order online, with good taste/good ingredients.
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Joined: Jul 2010
Posts: 1,191
Steel_AS_Kicker
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Steel_AS_Kicker
Joined: Jul 2010
Posts: 1,191 |
Amazon.com sells Maranatha Almond Butter, its 100% almonds, I have tried it before. Does Amazon ship internationally? Seems like they would?
Hopr you find some. Can friend ship you some, (like me) if I sent you 2 jars, do they allow food to be shipped? I know I'm an adult and I should know this sort of thing. But Iwent to mass in Mexico with a group of friends and we all brought a ton of clothes and the policia at the border took all our donations from us, we were so mad we wanted to give them to people who needed clothes.
Take care!
Diet change has improved my RA. I feel best eating raw veggies and some fruits and avoiding grains, sugars, nightshades, beans and dairy. Sed rate dropped from 65 to 19, but it took over a year. www.fatsickandnearlydead.com excess fat/oils = pain for me recipes for raw food on Youtube "raw food romance" and "healing josephine" Josephine is in remission from RA after two years by change diet/exercise
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Joined: Mar 2012
Posts: 751
Magical_AS_Kicker
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Magical_AS_Kicker
Joined: Mar 2012
Posts: 751 |
I just make my own almond butter in my food processor. The processor will first chop the almonds into an almond flour, and if you let it continue to process (a few more minutes) then they will turn into almond butter. You can also add a little oil and sea salt. I use raw "sprouted almonds" this means I soak a huge batch of almonds over night and then dehydrate them and keep them in my freezer to use as needed. Sprouting them helps to remove enzyme inhibitors and helps to break down the nut a bit, so they are much easier to digest. It also makes it so the almond skins slide right off after soaking, and the skins I have heard are what contains the starch on the nut. But, the simple way would be to just toss a bunch of store bought almonds into a food processor. For the store bought taste, you would likely want to roast them first for about 10 minutes at 350*F, to bring out more of the traditional flavor, and then puree them. Here is a super easy recipe to follow: http://heathereatsalmondbutter.com/recipes/homemade-nut-butter/Not all food processors are created equal, but the kitchenaid processor I got for a pretty cheap price at Costco 6 years ago, is still with my like a good friend! I like making everything I eat from scratch now (yes, yes, more time consuming) but then it's far less time spent in pain or reacting to pre-packaged foods. Best of Luck! Andrea
I'm now a KICK AS (and Kick IBD) success story!! After going low starch Paleo to heal my gut, I can now eat nearly all starches, grains & foods without inflammation, flare-ups, or pain. I used a modified SCD diet approach (minus dairy! plus cacao ♥). Cheers to healing & thriving again! I blog at http://www.forestandfauna.com/about/
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Joined: Nov 2011
Posts: 95
Apprentice_AS_Kicker
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OP
Apprentice_AS_Kicker
Joined: Nov 2011
Posts: 95 |
Amazon.com sells Maranatha Almond Butter, its 100% almonds, I have tried it before. Does Amazon ship internationally? Seems like they would?
Hopr you find some. Can friend ship you some, (like me) if I sent you 2 jars, do they allow food to be shipped? I know I'm an adult and I should know this sort of thing. But Iwent to mass in Mexico with a group of friends and we all brought a ton of clothes and the policia at the border took all our donations from us, we were so mad we wanted to give them to people who needed clothes.
Take care! They ship some stuff internationally, like CDs and books, other stuff don't. I was more likely have it shipped to my mailbox in the US and pick it up, I do that a lot with stuff I can't find here. When you cross the border as an American, you have the right to bring with you up to 1,500 USD in stuff, besides all your normal luggage i.e. computer, cellphone, your clothes, etc. What I do is, if I buy clothes, remove the label and put it in my bags as if it was old clothing, nobody will buy that I guess but they don't touch that. I've never been searched when I cross the border in car though, only when I travel by plane.
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Joined: Nov 2011
Posts: 95
Apprentice_AS_Kicker
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OP
Apprentice_AS_Kicker
Joined: Nov 2011
Posts: 95 |
I just make my own almond butter in my food processor. The processor will first chop the almonds into an almond flour, and if you let it continue to process (a few more minutes) then they will turn into almond butter. You can also add a little oil and sea salt. I use raw "sprouted almonds" this means I soak a huge batch of almonds over night and then dehydrate them and keep them in my freezer to use as needed. Sprouting them helps to remove enzyme inhibitors and helps to break down the nut a bit, so they are much easier to digest. It also makes it so the almond skins slide right off after soaking, and the skins I have heard are what contains the starch on the nut. But, the simple way would be to just toss a bunch of store bought almonds into a food processor. For the store bought taste, you would likely want to roast them first for about 10 minutes at 350*F, to bring out more of the traditional flavor, and then puree them. Here is a super easy recipe to follow: http://heathereatsalmondbutter.com/recipes/homemade-nut-butter/Not all food processors are created equal, but the kitchenaid processor I got for a pretty cheap price at Costco 6 years ago, is still with my like a good friend! I like making everything I eat from scratch now (yes, yes, more time consuming) but then it's far less time spent in pain or reacting to pre-packaged foods. Best of Luck! Andrea Thanks Andrea for the tips, I just tried it. I did it with a blender so it took some time. I didn't like it much though, it didn't taste like the almond butter I bought (and it said 100% almonds). I ended up adding some cocoa and some honey.. I will try tomorrow with skinless almonds.
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Joined: Apr 2012
Posts: 345
Fourth_Degree_AS_Kicker
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Fourth_Degree_AS_Kicker
Joined: Apr 2012
Posts: 345 |
Chicharito, the stuff you bought was probably made with roasted almonds, and that would make it taste a lot different. You can lightly roast your almonds at a low temperature, let them cool down, and then grind them.
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Joined: Mar 2012
Posts: 751
Magical_AS_Kicker
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Magical_AS_Kicker
Joined: Mar 2012
Posts: 751 |
Sorry it didn't turn out well for you!! I think blenders can be harder to grind nuts in too. Let me suggest a way to use it up though in another recipe, I make this pad thai sauce all the time, and EVERYONE at work and home LOVES it! I serve it over fresh raw thinly sliced zucchini, apples, carrots, cucumber, celery, etc, with fresh cilantro. You can also use shredded cabbage, sprouts, bell peppers, basically any veggies you tolerate well. http://bestrawrecipes.blogspot.com/2010/09/raw-pad-thai-w-almond-chile-sauce.htmlI make my own almond butter for this stuff all the time. The recipe is really forgiving, and I do different varations. I just make sure I always have almond butter, lime juice, honey (or any sweetener), tamari (wheat free soy sauce), garlic & ginger. -Andrea
I'm now a KICK AS (and Kick IBD) success story!! After going low starch Paleo to heal my gut, I can now eat nearly all starches, grains & foods without inflammation, flare-ups, or pain. I used a modified SCD diet approach (minus dairy! plus cacao ♥). Cheers to healing & thriving again! I blog at http://www.forestandfauna.com/about/
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Joined: Nov 2011
Posts: 95
Apprentice_AS_Kicker
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OP
Apprentice_AS_Kicker
Joined: Nov 2011
Posts: 95 |
Violetta, I did toast the almonds for 10 mins at 400 degrees F.
Betty, thanks for the instructions. I tried again today with skinless almonds, it was a pain to remove the skin but I was hoping it would work. Even though I toasted them for 10 mins they were a bit wet because I had soaked them to remove the skin. ANd that might have made it more difficult for the blender, I decided to stop after the blender started to get really hot. Now I have some sort of almond puree lol.
I guess I will have to stick to store bought almond butter... or will have to get a food processor.. I was thinking in the omega one.
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Joined: Apr 2012
Posts: 345
Fourth_Degree_AS_Kicker
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Fourth_Degree_AS_Kicker
Joined: Apr 2012
Posts: 345 |
I think you have to toast them till they are dry and crunchy, maybe at a lower temperature, too. But what you have there, the almond puree, could be turned into almond cream. You would add a little bit of sweetener, blend til smooth, and pour over some fruit or BettyRawker's raw brownies. Or you could add extra water, blend it again, and strain it and viola!, almond milk. Maybe add a tiny bit of sweetener depending on what you would use it for. It makes good smoothies when blended with fruit or chocolate milk when you add a little bit of cacao powder and sweetener. You can retoast the stuff that you strain out of it and use it for some crunch (Andrea probably has some ideas about what you can do with that.)
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