If you want to win me over, do not bring me roses. Instead, bring me jars of nut butter. I will marry you, I will have your baby and if you’re lucky, I won’t divorce you.
When most people think nut butters – they think, fat! And they’re right – nut butters are fatty. But what most people don’t realize, is just how nutritious the right kinds of nut butters can be. What do I mean by ‘right kind’? Well, I mean raw, preservative free nut butters. No, I’m not talking ‘Skippy’ here – save that for getting bubble gum out of your child’s hair (or your own, if you’re like me).
However, with most ‘raw’ nut/seed butters comes a heavy price tag. It can be a shocker for most newbies – especially when they’ve been buying PB for $3 dollars a jar, but I believe the price is well worth it. I actually look at nut butters more as a supplement than I do as a food – hence, why the price tag doesn’t always scare me.
Luckily though, price isn’t really an issue since I’m usually making my own. One of my favorites is Pumpkin Seed butter because it is chocked full of Omega 6 and 9 fatty acids. Which, in a world where fish oil (omega 3′s) is all the rage, is a great thing! For the record peops – we need a balance of Omega 3-6-9′s.
By making my own seed/nut butters, I have the ability to adjust my ingredients to create a balanced 3-6-9 butter. In the case below, I’ve added walnut oil for the Omega 3′s, while the Pumpkin will provide the 6′s and 9′s – Viola, a 3-6-9 butter! I also like to add a bit of Pumpkin Seed oil for extra flavor, but that’s completely optional.
3-6-9 Pumpkin Seed Butter
- 2 C raw pumpkin seeds
- 3 T walnut oil
- 1 T pumpkin seed oil (this is the shizz – I could drink it – seriously!)
In a high-speed blender, blend all ingredients until smooth. You will need the pusher attachment (vitamix) for this process. Place in a glass jar and store in the refrigerator.
Enjoy!
P.S. Store = still down! Errrrr… technology is !@#$% me off 
