Tuesday, October 3, 2017

Ashwagandha almond butter

Raw almond butter can be tedious to make but it is worth the patience, especially when you know the health of your adrenals is on the line. Having this adaptogenic version of almond butter on hand is as useful as it is delicious. You can use it as an ingredient in other dishes or add it as a topping on things like toast with honey and cinnamon. You can also use cashews instead of almonds. Soak them overnight.


  • 2 cups almonds, raw
  • 2 teaspoons ashwaganda powder
  • 1 teaspoon ghee or coconut oil, if needed
  • 4 tsp of lemon juice
  • salt to taste.


Using a food processor or heavy duty blender, add almonds and begin blending on a low to medium-low speed. Blend until a smooth butter forms. This could take anywhere from 10–30 minutes. Add the ashwagandha powder towards the end. You may need to stop to scrape the sides of the blenderand add the lemon juice and salt. A small amount of oil, such as ghee or coconut oil can help if the almonds seem dry or aren’t blending. Refrigerate in an airtight container.

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