My home internet is out for the next two weeks so my posting is going to be a bit sporadic. The weather in VT was amazing this weekend. Jason and I went hiking Sunday in Woodstock at the Marsh-Billings-Rockefeller National Park (and our second stamp in our national park’s book). It’s a gorgeous park with easy hiking trails – definitely a great way to spend a few hours if you are ever in Southern VT.
I also spent some time on Sunday preparing my food for the week ahead. I tend to use Sunday nights to prepare some essentials for the week – like cleaning greens, chopping or shredding veggies for salads, and making nut butter. I found a super simple recipe a few months ago and now make nut butters at home instead of paying $$$ for less than stellar products at a store.
Pretty much this recipe can be altered for any kind of nuts (I’ve made almond butter and walnut butter). Just have some patience when making the butter – timing depends on the type of nut you use.
Be warned – this concoction is amazing! I can’t stop eating it.
- 1 1/4 cup of sunflower seeds
- 3/4 cup of cashews
- 1/2 tsp of honey
- 1/2 tsp of maple syrup
- a dash of salt