recipes/ Almond/cashew butte

[Guest guest]

On Mon, 28 May 2001 21:27:00 -0000 gallantdiane@... writes:

.. Want to try almond

> or

> cashew butter, but need some guidance.

> Anyone got a recipe? Any particular kind of nuts to use? How to

> store and how long does it keep without preservatives?

> Diane Gallant

> Mom to (3.0, ASD)

> *********

> Here's some recipes that were posted back in March by Kandel. I

personally haven't tried them yet. My son is allergic to peanuts also.

in New York

********

I found these recipies in a book called " Superimmunity for Kids " By

Leo Galland, M.D. with Dian Dincin Buchman, PhD. pgs 261 & 262 &

thought some of you might be able to use them too. BTW, this book was

where I first became aware of the problems with the hydrogenated &

partially hydrogenated oils.

ALMOND BUTTER-Makes 1 1/2 cups

2 cups almonds (10 oz)

1 Tb flaxseed oil

2 Tb walnut or olive oil

(or 3 Tb walnut oil instead of the above combo)

1/4 cup water

Grind nuts, 1 cup at a time, in a blender until you have a powder,

then gradually add oil until you have a paste. If you like it chunky,

grind for less time. If you have a good grinder (instead of a

blender) use less oil-about 1 Tb oil per cup of nut meal is usally

enough.

WALNUT BUTTER-makes 1 cup

2 cups walnuts (6 1/2 oz)

1 Tb flaxseed oil

1 Tb walnut oil

(or 2 Tb walnut oil)

1 Tb water

same proceedure as above.

SUNFLOWER BUTTER-Makes 2 1/4 cups

2 cups sunflower seeds (10 oz)

1 Tb soy powder

1 Tb flaxseed or walnut oil

1 Tb tahini

2 Tb water

same proceedure as above.

Variation: To add more flavor, add apple butter, chopped dates, or

raisins for sweetness. For taste, texture, and additional vitamins,

mix with shredded carrots, alfalfa sprouts, or chopped green pepper.

Note: keep all nut butters in refrigerator to prevent rancidity and

oil separation.

I have only tried the almond butter & it came out pretty good.

I also found this mayonnaise recipe-

BASIC EGG MAYONNAISE-Makes 2 1/2 cups

Be sure all ingredients are room temperature before starting. If the

oil is cold, warm it to tepid (about 70 degrees F.)

1 egg

3/4 tsp dry mustard

1 Tb cider or brown rice vinegar or lemon juice

1 Tb lemon juice

1 cup olive oil

1 cup flaxseed or walnut oil

Put the egg, mustard, vinegar, and lemon juice in an electric

blender. Mix the oils together in a bowl or a 4 cup measuring cup

that pours easily. Blend the egg mixture; while the blender is

running on a low speed, very slowly pour in the oil mixture in a

thin, steady stream. Eventually the mixture will emulsify. Continue

adding oil until correct consistency is obtained. (If the mayonnaise

separates, remove it from the blender jar, blend another egg in the

jar, then slowly pour the mayonnaise back into the jar & blend until

correct consistency is obtained.) Store in refrigerator in a glass

container.

Variation: For a dill mayonnaise that is delicious with cold salmon

or bean salads, add to the basic mayonnaise 2 1/2 tsp freshly chopped

minced chives or the green part of a scallion, and 1 1/2 tsp dry

dillweed, or to taste.

I haven't tried this yet either but it sounded promising.

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