My fiance and I walk up and down the aisles of grocery stores, until we reach that final row of processed, peanut butters. Without question, one of us will say "we could make that!" However, due to one excuse or another we never have. Boom! Presidents' Day Weekend AKA no more excuses.
If you're like us, you have organic nuts laying around in your pantry that you reluctantly grab a handful of, whenever chips and dip aren't available. But using 1 cup of walnut pieces, 1 cup of cashews, 1 tablespoon of ANY oil (we used coconut), 1/2 teaspoon of agave, and our beloved Omega NC800 juicer, we made the best nut butter ever. Better that those pricey ones you find on the top-shelf of aisle 14.
This cheap, delicious alternative will have you wanting to grow your own nut farm, start a worldwide enterprise, or just sit on the couch and eat tons of this with toast. Enjoy!
**FUN FACT: This recipe can also be made in a food processor if you don't have an Omega juicer. (Although I highly recommend the juicer as it's great for cold-press juices and a variety of other recipes!) Simply add all the ingredients to your food processor and process until fully blended. You might have to scrape down the sides of your food processor a few times. Once it's smooth and starts to stick together, the nut butter is complete. If yours is a little more dry than you would like, add a tiny bit more oil until it reaches your ideal consistency.
Smoothie bowls are one of my favorite summer breakfasts. However, with the changing of the seasons, my cravings have started to shift. I've been trying to find a way to incorporate more seasonal, fall produce into my diet, and that's when I discovered the sweet potato smoothie bowl!
I'll admit, I was a little hesitant about the idea of a sweet potato smoothie. Yet after giving it a shot, the sweet potato might be my new acai berry!
This autumn take on the smoothie bowl is creamy and delicious. I love that the flavor isn't overpowering; making it extremely versatile when it comes to topping the bowl.
This simple toast is by far my favorite breakfast dish. Not only can it be made in under 5 minutes, but it's packed with healthy fats, fiber, and probiotics. The creamy avocado pairs nicely with the tanginess of the kimchi. Both top a piece of warm, crunchy, gluten-free toast. If you're not familiar with kimchi, it's a Korean side dish made from fermented cabbage, and seasoned with chili, garlic, and ginger. You will find it in most health-food stores under the refrigerated aisle.