03 Mar Walnut Butter
I know I should eat a lot of walnuts. Trouble is, I’m not such a fan of the taste. I find them a bit bitter. I dutifully add them to salads and trail mix, but I eat them more out of obligation than desire. They are a nutrient powerhouse, however, and their uncanny resemblance to a human brain suggests that we would be prudent to include them in our diet. Walnuts are high in omega-3 fatty acids. Guess what? Our brain desperately needs omega 3-fatty acids. You will find this trend frequently in nature.
So with this knowledge in mind, I sought out a way to increase my consumption of walnuts in a manner than was a little less dutiful and more enthusiastic.
So I did what I often do: haul out my beloved food processor and get to work. This time it was easy though. One trial was all it took. I simply pulsed 2 cups of raw walnuts until they were mealy in texture. I then added some sea salt and pitted dates and continued to process until a smooth butter-like consistency was achieved. I then spread some of this walnut butter on apple slices and sprinkled a few goji berries on top. The end result was tasty and satisfying.
2 cups raw walnuts
1/8 teaspoon sea salt
1/4 cup pitted dates
Pulse walnuts until crumbly. Add salt and dates and continue to process until a smooth butter is formed. Store in glass container in fridge. Use as you would any nut butter. Enjoy.