As Nature Intended.




Have you ever caught yourself marveling at the absolute perfection of nature? Fluffy clouds inexplicably shaped like familiar everyday objects. Beautifully red and romantically heart-shaped strawberries. Honeycombs, flawless hexagons built by determined bees and filled with the sweetest honey. Shimmering lustrous pearls hidden inside unassuming oysters settled on the ocean floor. Bits of simple twigs and grass interwoven into a crib for eager baby birds all the while perched precariously in a tree braving wind and rain. The impeccable arc of a rainbow reflected off the tiniest raindrops brightening even the dreariest days.



Maybe I have too much time of my hands. It’s an excellent possibility.

Today, while snapping photos of our budding crab apple tree in my pajamas, socks and sandals, I was visited by a little ladybug. She lazily buzzed down to the branch I was focused on and landed lightly on this sweet little flower bud. She was all too ready for her close up, sitting patiently and politely while I maxed out the space on my camera on her sweet little self.



Sometimes if you sit still long enough you notice these things. The consummate beauty of the world lays itself before you in the form of a shining beetle, ripples in a pond or a puffy bunny-shaped cloud.

The key is not to mess with nature. Take it as it is and appreciate it in its entirety. In the spirit of that lesson I’ve made Almond Butter. Simply almonds, toasted and pureed with a splash of oil and a hint of sea salt.





Almond Butter



Source: My imagination.

2 heaping cups almonds, blanched and toasted
1/2 tsp sea salt
1 – 3 tbsp olive oil



Note: If you prefer chunky Almond Butter, leave 1/2 cup of almonds out of the puree, rough chop them and stir them in when you’re finished.

Printer-Friendly Version



After toasting a cooling your almonds puree them in a food processor for a few minutes until it begins to form a dough-like clump. Add the salt and just 1 tbsp of olive oil to start. You don’t want to make your Almond Butter too thin and you can always add more.

Puree that for another few minutes until you’re satisfied with the consistency and thickness, adding more oil as needed.

Store the Almond Butter in an airtight container in the refrigerator for up to 2 weeks. Enjoy!



21 thoughts on “As Nature Intended.

  1. Felice - All That's Left Are The Crumbs

    Love your source and the pink polka dot top on the jar. I’ve never tried making my own butters but I am certainly inspired to do so now.

    Reply
  2. Lee

    I know you’re asleep because I had to work late and I could just tell you this in the morning but yeah… I love the photos honey! I can’t wait to try some of your newest creation!

    Reply
  3. Hester Casey - Alchemy

    PJs and flipflops are excellent attire for camera shoots Love Almonds so I know I’ve got to try this butter. Great photos and lovely presentation.

    Reply
  4. Heather

    Really beautiful and soooo yummy. I’ve not yet explored the homemade nut butters, but this post makes me want to sooo bad. Almonds are so good for you, I think I may put them on the grocery list and try your recipe.

    Reply
    1. Lindsey

      You definitely should! I’ve never tried an easier recipe with such wonderful results. You really get the toasted flavour out of them too.

      Reply
  5. Emily @ Life on Food

    I love the lady bug story. Everyone should take a breather now and then to enjoy nature.

    Reply
  6. The Harried Cook

    What a wonderful post… I absolutely love the photograph of your little ladybug friend! Just gorgeous… Sounds like a lovely morning in your garden! and the almond butter (in that precious jar) looks fantastic! Thank you for sharing

    Reply
  7. Lindsey at Burn Me Not

    I love this post! Your photos are just stunning!! I’ve been talking about making almond butter for quite some time now, and I think you’ve given me the inspiration to finally stop talking about it and do it.

    Reply
  8. Roxana GreenGirl

    Lady bugs have a special place in my heart. This is how I call my daughter in my native language. She seemed like a lady bug at birth beautiful, precious and tiny.

    I love nuts butters and your looks so elegant. Great photos as usual.

    Reply
    1. Lindsey

      Ladybugs have a special place in my heart too. They’re me and my mom’s favorite tiny creature. I’m not a big fan of bugs, but ladybugs are a definite exception. Thank you for sharing that with me!

      Reply
  9. Sandra's Easy Cooking

    Oh wow what a wonderful recipe and picture, presentation..Ok Let me just say I love it!!!:))))I love ladybugs so much that I have one my emails named as a ladybug hahaha ..

    Thanks for sharing your gorgeous photos sweetie!!!!

    Reply
  10. Liren

    Thank you for the reminder to stop and smell the roses…and watch the ladybugs. With the rush of every day, it’s definitely good to remember those things!

    Reply
  11. kita

    I’ve never had a nut butter (other then the old school jarred skippy) but I really want to try this.

    Reply
  12. Erin @ Dinners, Dishes and Desserts

    I love that you made your own Almond Butter. I made peanut butter once, it was so good. I am going to have to try this! Your pictures are amazing as well!

    Reply
    1. Lindsey

      Thank you so much Erin! I’m going to make a point of experimenting with all sorts of nut butters now.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

*

code