Monday, April 7, 2014

Raw Beet Horseradish Cashew Nut Butter

Last week I introduced you to my beet and horseradish super detox juice and promised to share with you my frugal beet horseradish cashew nut butter recipe.

The juice is a wonderful liver detoxifier, but juicing removes most of the valuable fiber. The fiber known as pectin can help clean the toxins that have been removed from the liver and flash them out from the system. In other words, pectin prevents the toxins from being reabsorbed by the body.

As you see, using the leftover pulp from this wonderful juice is more than just saving money. It will help you detoxify your body while you eat. Apple cider vinegar, pink Himalaya salt and black pepper are also known for their detoxifying health benefits. Together they work in synergy to support a healthy liver function.

Beet and horseradish leftover pulp from juicing

Ingredients:
  • 2 cups leftover beet and horseradish pulp
  • 1 cup cashew nuts, soaked in water overnight
  • 3 Tbsp raw apple cider vinegar
  • 3 Tbsp virgin olive oil (use cold pressed flax seed oil if you prefer)
  • 1 tsp pink Himalaya salt
  • 1/2 tsp freshly ground black pepper

Raw Beet Horseradish Cashew Nut Butter and Raw Sauerkraut Crackers

Method:
  • In a food processor blend cashew nuts into a creamy paste. Add 2-3 Tbsp purified water to make the nuts really creamy.
  • Add leftover beet and horseradish pulp and process for a few seconds.
  • Add all remaining ingredients and process until they turn into a creamy butter. Taste and adjust the amount of salt and pepper to your personal liking.
  • Enjoy on raw crackers, in sandwiches, as a dip, or a a sauce with raw and cooked burgers, vegan or not.
  • Transfer the ready butter into small jars and store it in the refrigerator. Vinegar helps to preserve it just a bit, but like all the raw, unpasteurized condiments this butter will spoil at some point. To be true, I never tested how long it lasts. It is simply too tasty to keep it in the fridge for too long. 

Tip: This butter tastes wonderful on my sauerkraut crackers. Give it a try! Recipe here

In radiant health - passionately raw - Dominique


Dominique Allmon©2014


         
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