How is it already Thursday?! I am still riding the wave of sweet relief and excitement from this past Sunday. I have officially been accepted into a dietetic internship and am one step closer to becoming a registered dietitian! Now I just need to work for free for about a year, learn a lot, take an exam that shows I learned a lot, and thennnnnnn I'll be an RD. Easy enough right? :)
But in all seriousness, I am trying to not look too far into the future and start stressing about all the little details. I also want to avoid that little voice of doubt and fear that questions your choices. It always makes an appearance when big changes are coming up, am I right? Fortunately, this week I have been emotionally drained after months of uncertainty finally coming to an end so I don't even have the energy to doubt myself. For when I do regain energy and feel the stress start to creep in, I just need to remind myself to:
1. take it day by day
2. remember the end goal
3. almost every problem can be worked out
4. stop. over. thinking. it
This blog helps a lot! It keeps me focused and reminds me why I am on this journey and the goals I hope to accomplish. Even with the upcoming months being a little uncertain and possibly chaotic, I plan on keeping this baby up and running. I hope you all stick around on this little trip of mine :)
Now lets get into this easy cashew butter I promised to share! You can use any nut you want for this. I just happened to have raw cashews in my pantry (I have no idea where they came from) but you can use peanuts, almonds, hazelnuts, etc. Just make sure they are raw and unsalted.
Servings - makes about 1/2 cup
1 cup of raw nuts
1/2 tsp salt
Optional: flax seeds, chia seeds, vanilla, chocolate - basically whatever you want to add to your nut butter.
Preheat oven to 350 degrees F. Place the raw nuts on a baking sheet. Roast for about 8-12 minutes, until slightly golden brown.
Add the roasted nuts to a blender or food processor or even a hand held blender, although it might take a bit longer to get the right consistency. Blend until it turns into creamy butter. It might take up to 10 minutes. Scrape down the sides as needed and be patient!
Once the butter is the right consistency, add the salt to taste and any other ingredients you may want to add. I throw in some flax seeds in mine.
Store in an airtight container and store in fridge for up to 3 weeks.
That's it! How easy was that? Yea, the blending part, especially if you don't have a good blender (yup, thats me), it might take a little extra time or effort to get the right consistency. But it is so simple and after 10 minutes you can show off your homemade nut butter to all your friends and be the life of the party! -- I am not responsible for any embarrassment you may experience by following my social advice. You have been warned!
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