Spread it on toast, blend it with smoothies, drizzle it on yogurt– no matter how you use it, this almond butter is sure to become a staple in your kitchen.
We’ve all learned not to judge a book by its cover, right? Well, why not apply the same thought process to food? Not all fats are created equal. In fact, there is such a thing as good fats, ones that our bodies need for the energy they provide (more energy per gram than any other nutrient!).
Before you protest, exclaiming in horror that a low-fat diet is the only way to maintain your figure, just hear me out.
In case it’s been a while since you last sat in biology, here’s a quick refresher. Dietary fats are triglycerides, composed of 1 glycerol and 3 fatty acid chains. Without getting into too much of the nitty-gritty details, the presence of double bonds in the fatty acids is what constitutes an unsaturated fat. No double bonds means it’s saturated. Trans fats are hydrogenated, meaning the double bond was turned into a single bond, through artificial processing.
I’d like to turn the spotlight on my preferred fat, the unsaturated ones that are such a crucial part of a well-balanced diet. Inundated for years with anti-fat messages, as part of the misguided campaign against fat while ignoring sugar’s detrimental impact, it felt wrong to push all that out of my mind.
After incorporating more foods high in unsaturated fats, like avocados, nuts, seeds, and fish, I noticed spikes in my energy levels and drops in those annoying between-meal cravings that just lead to hanger.
Sure, this might not always remain true, as my body continues to change. But right now, while it works, I’m going to go with it. Especially since I love eating nuts.
Anyone who ever lived with me can attest to the high turnover rate I have for peanut butter. I mean, maybe you have more self-control than I do and a jar will last you more than 2 weeks. Or maybe you’re just depriving yourself of happiness… Who’s to say?
In the name of broadening my horizons, I like to occasionally branch out from the standard natural PB that usually stocks my shelves. It also helps to have other options for the friends who (somehow) don’t like peanuts. Grocery shopping with me takes longer because, without fail, I find myself staring intently at every jar of nut butter available. That aisle ranks pretty high on my list of happy places.
Nut-butter-of-choice number two is definitely almond butter. Ever since switching over almost exclusively to almond milk last summer, they’re easily my most-consumed nut, so I figured it was high time I got to know them better.
Turns out almonds really pack a mean punch. They have the highest protein, fiber, and calcium content (by weight) of all tree nuts. They’re also an incredible source of magnesium for improved heart health and reduced risk of cardiovascular disease, as well as iron to fight fatigue and keep oxygen flowing properly throughout your body.
Scooping a couple of jars into my shopping cart, my eyes happen upon the price tag. Hold up. This costs HOW much? I’ll be broke by the end of the month!
Maybe you’re fine shelling out $10 or more for almond butter, but there is no way I can sustain that. Thankfully Costco sells huge bags of nuts for not much more than a single jar of natural almond butter, and it only takes a fraction of the bag to make the same amount yourself.
The takeaway? Sometimes good things actually come in BIG packages.
Easy, cost-effective, and delicious– if you’re anything like me, you’re totally mind-blown, on par with that time you discovered coffee. Mmmmm. Yum. Coffee.
Speaking of which, I’ve included some here. Because one good thing plus another good thing equals one even better thing? Simple math.
If you try this recipe, I’d love your feedback. Leave a comment, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 3 cups raw almonds
- 1 tbsp espresso powder
- 2½ tsp pure vanilla extract
- Place almonds in bowl of a high-powered food processor or blender. Process for 10-15 minutes, scraping down sides as necessary.*
- Once you have a smooth consistency, add in the espresso and vanilla. Continue processing for about 5 more minutes, until fully incorporated.
- Transfer to jar. Store in the fridge or pantry.*
*I go through this too quickly to know exactly how long it will keep, but Google says that in the pantry you have up to 2 weeks, and longer in the fridge.