Saturday, June 28, 2014

Salted Raw Cashew Nut Butter

One of the biggest mistakes of the Standard American Diet is extreme use of chemically refined "table" salt containing 97-99% sodium chloride. This food additive is responsible for number of health conditions and diseases including water retention, hypertension and stroke. The fear of disease lead to irrational fear and indiscriminate avoidance of salt. Many people do not even know that natural, whole salt has very little in common with the white food additive used by the "food" industry.

I used pink Himalaya salt in this recipe, but you can use unprocessed, Celtic sea salt. Pink Himalaya salt is considered to be the purest salt on Earth. It is rich in minerals that are easily absorbed by the body; helps regulate the body pH; regulates electrolyte balance; helps prevent muscle cramps; and last but not least, it helps to regulate heartbeat.

I also added Moroccan argan oil that comes with incredible health benefits. You can leave it out if you prefer, but for me argan oil is the "cherry on top" in this recipe. Research suggests that argan oil can help balance blood sugar, improve blood circulation, lower cholesterol, strengthen immune system and relieve inflammation.

  • 1 cup cashew nuts, soaked in water overnight
  • 5 Medjool dates, soaked in water overnight
  • 1/3 cup raw almond milk
  • 1 Tbsp argan oil (optional)
  • 1 tsp pink Himalaya salt
  • 1 vanilla bean

  • Blend cashews, dates and almond milk in a blender until smooth.
  • Cut vanilla bean lengthwise and scrape out the seeds. Add to the cashew butter. Add salt and argan oil. Blend again.
  • Transfer the ready butter into a clean, airtight glass container. Refrigerate.

Enjoy this delicacy on sprouted raw bread or in desserts. When refrigerated, it stores well for up to five days.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


*Information in this article is for educational purposes only and is not meant to diagnose, treat or cure a disease.

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