Woohoo, almost Friday! I’ll be happy to put this week of work stress and freaky cold, wet weather behind. I’ve been continuing skipping nuts and adding more protein to my diet this week due to the possibility that whole, raw nuts may be having a negative effect on my skin. So far so good on my skin – no new breakouts and I’ve been skipping nuts since Sunday. After trying this for a few weeks, I’ll start adding them again in puree form to further test.
I had lunch at my mom’s today with my sisters and two very active nieces, it was a great opportunity to show them how to make ice cream out of frozen banana slices in the food processor – an easier alternative for my sister than driving them to McDonald’s for milk shakes. But, my mom has an ancient, tiny, anemic 7-cup food processor that nearly threw itself off the counter trying to chop up frozen bananas! Thankfully it did the job with a lot of protesting, but the texture was not as smooth as what my monster Cuisinart can do. It was not cheap when I bought it, but I followed my instructors recommendations and saved up for a powerhouse model which was a great choice for raw winter squash, frozen fruit and turning nuts and seed into butter.
The hemp seeds probably made it less creamy than cashews, but the flavor was great with the sun-dried tomatoes. Next time, I might try adding sun-dried tomatoes and basil into the sauce. There was so much sauce that it coated the spinach and sprouts I added to the leftovers for tomorrows lunch.
For dessert, I had to try homemade coconut butter after seeing that it could be done with dried coconut.
I had to run the food processor for 10 minutes to get a smooth texture and I added a little NuNaturals Stevia to sweeten it a bit, but overall a success! Not sure how much cheaper this is than buying coconut butter in a jar, but dried, shredded coconut is pretty cheap in bulk on Amazon and this only used half of one of the bags.