Category Archives: Almond Butter


YESSSS it is definitely feeling like summer here. Out of nowhere the temperature went way up and the sun came out. Who knows how long it will last but I matched the beautiful day with some summery grub.

Strawberry Mango Hemp Smoothie with Muesli

Handful of strawberries, 1 mango, 1 huge tbsp hemp protein, cinnamon, 1 c soymilk, sprinkle of muesli. Energizingggg!

Spent the entire morning doing The Shred and preparing food to take on my two day trip out to Guilin (in the countryside). I guess it’s a little crazy that I’m attempting to pack 6 different meals BUT I prepared a batch of almond butter, breakfast cookie, protein oats, carrots, apples, crackers, homemade basil hummus, celery, cauliflower and the DELISH corn salad that I made for lunch. The best part is that everything, besides the corn is raw (I’m trying to eat at least two raw meals a day because it has been making me feel heavenly).

Mid-Almond Butter Making

Breakfast Cookie - oats, almond butter, hemp protein, soymilk, raisins, cinnamon

SUMMER = Fresh Corn Salad (with basil)

From The Barefoot Contessa Cookbook:

  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

For some veggies:

Snow Peas

And dessert!! I almost don’t want to show this since my food styling has been seriously off this week. I wanted to make banana almond strawberry date ice cream…but I didn’t have any frozen bananas. I ended up making an almond-strawberry-date compote and putting it on top of a split banana. MMM.

This looks hilarious


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Filed under Almond Butter, Dessert, Fruit, Salad, Shake, Travel

We’re Jammin’

It has rained every single day in April. Without fail. The rain here in Hunan Province is bitter cold and of course both of my heaters are broken. Heater #1 is connected to a shoddy wall outlet and when I turn it on my room fills with smoke. Heater #2, space heater, was used so much that the bulbs burnt out. SO without the option of being a troll in my bed I decided on a different rainy day activity: making jam. I’m an old lady.

Boiling Berries

I didn’t try these berries before throwing them in the pot, and turned out these particular berries  had massive seeds/pits in them. FAIL. I ended up with maybe two tablespoons worth of super tangy jam since I didn’t add any sugar. Luckily it was the perfect amount for an afternoon snack:

Wasa Crackers with Homemade Jam and Almond Butter

Saturday and Sunday turned into a three day weekend after a class cancellation and somehow I was bored enough to recreate what I made for Saturday night’s potluck (plus some pineapple fried rice). I had a ton of leftover ingredients so I thought why not whip something up in case someone wants to come by and eat it….I ended up force feeding the guy I tutor and Jeff, the other volunteer at my school who lives upstairs.

Pad Thai

Closer (without the oil, tofu, shrimp or peanuts)

Oil-Free Thai Style Pineapple Fried Rice

YES feeding my student counts as tutoring, its called food education people. I didn’t really feel like eating rice or noodles so I whipped up a steamed egg vegetable frittata like thing. I have no idea what to call this, but it was awesome. I’m really diggin’ open faced, steamed omelets since the vegetables and spices are dispersed throughout the eggs.

Steamed Omelet with Garlic, Scallions, Bean Sprouts and Cilantro

Followed by a little glass of heaven:

Mango Lemon Smoothie

1 mango, squeeze of lemon, 4 ice cubes. Blend.

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Filed under Almond Butter, Dinner, Shake, Snack

Almond Butta

There is plenty of Skippy here in China but ever since I started eating peanut butter, like 2 years ago (weird childhood?), I’ve only been able to eat the natural stuff. Obviously the ingredients are only nuts and sometimes salt, so how hard could it be to make?? Answer: EASY as hell. Put nuts in a blender, and blend until the oils release, about 5-7 minutes. Add extra nuts at the end if you want some crunchiness, or any other ingredient you enjoy–honey, cinnamon, seeds, chocolate, etc.

Homemade Almond Butter

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