We are lucky to have a lovely local food co-op that allows members to make bulk purchases as needed. This makes purchasing organic, raw nuts very affordable for our family. Last month we found on sale and purchased a 25 pound case of organic almonds for nut milks, butters and raw desserts, a 25 pound case of walnuts for the same purposes, and the month before that a 25 pound case of cashews for, you guessed it, nut milk, butters and raw desserts. Cashews also lend themselves to making raw cheeses and pates. So much fun! The other night, Husband and I realized we were nearly out of tahini-and having just picked up a 5 pound bag of sesame seeds, I decided to embark on a tasty nut butter adventure of the mediterranean type. Step 1-Get out your food processor.
|Just don't do whatever the Warning is telling you not to do. Pick up spiny sea urchins? Throw Ninja Stars? You decide.|
Step 2-Pick your nuts/seeds. As we mentioned, Sesame is on the menu today. Don't like raw butters? Roast your sesame seeds first in an oven on low heat for a couple of minutes.
|Yep, Sesame Seeds. Says so right there.|
|This will work.|
|Spin baby spin.|
Luckily, it's not hard to tell when you've reached it.
|This is not it. Keep going.|
|But don't tell your husband you took this photo, just post it on the blog. He loves surprises.|
|Entertaining for a short while.|
No. It is not.
|In the meantime, pour all those tiny seeds into a giant container. Don't spill them. You'll think you swept them all up but in fact will be finding them years later, trust me on that one.|
|Fin: Creamy, delicious nut butter.|
Step, um, I forget. Pour your butter into a glass mason jar, recycled other-kind-of-jar, plastic tub, whatever floats your boat. Label and enjoy. No matter what direction your adventure takes, the results are just as tasty. Now if you'll excuse me, there are some almonds that need to be pulverized in the refrigerator. Huzzah!