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This Dr. Sebi approved, alkaline creamy walnut butter recipe is amazing for the brain, so easy to make, and the perfect addition to your morning toast!
Tip: Walnuts tend to be quite expensive but (if you live in the USA) I get a 2 cup bag from Aldi for just about $3!
Sam’s club also offers a massive bag 3 lb for just $7 that can last nearly one month. When it comes to saving money and healthy eating, finding the right grocery stores is key!
Disclaimer: Content is not to be taken as or replace medical advice.
Health Benefits of Walnuts
They say that often times when produce looks like a body part, it has benefits for that organ. It should come as no surprise that walnuts look very similar to the brain!
Research has shown walnuts do wonders for brain health and may even improve memory! They may also help to fight against inflammation and are a great source of healthy fat.
How to make homemade walnut butter
Step One:
Set your oven to 375F/190C and allow the walnuts to toast for about 5-7 minutes. This process will bring the walnuts to a gorgeous golden brown color and allow the natural oils to come out.
If you choose to make raw walnut butter, skip this step but you may need to add extra oil during the pulsing process.
Step Two:
Allow the walnuts to cool a bit so you don’t burn yourself but don’t let them get cold because they blend easier when warm. Now, place them in a food processor and blitz for the next 5 or so minutes scraping down the sides every minute or so. (You can use a blender but it will be harder and you may need to add extra oil).
The butter is ready once its creamy and silky, store in a mason jar and enjoy!
How to store homemade walnut butter
If your home/pantry is hot, it is recommended to store this walnut butter in the fridge. I prefer to keep mine in sealed airtight mason jars to ensure freshness.
Your walnut butter will last about 3 weeks in the fridge so enjoy in smoothies, on top of toast, or even with medjool dates!
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Simple walnut butter recipe
Ingredients
- 4 Cups Walnuts
Instructions
- Set your oven to 375F/190C and allow the walnuts to toast for about 5-7 minutes. This process will bring the walnuts to a gorgeous golden brown color and allow the natural oils to come out. If you choose to make raw walnut butter, skip this step but you may need to add extra oil during the pulsing process.
- Allow the walnuts to cool a bit so you don't burn yourself but don't let them get cold because they blend easier when warm.Now, place them in a food processor and blitz for the next 5 or so minutes scraping down the sides every minute or so. (You can use a blender but it will be harder and you may need to add extra oil).The butter is ready once it is creamy and silky, store in a mason jar and enjoy!
