Why you should eat this:
Lucuma (Loo-coo-mah): Pouteria Lucuma is a fruit which grows in South America. Lucuma powder has anti-inflammatory properties which can increase wound healing by promoting tissue regeneration...this also means it as anti-aging properties. REJOICE! Lucuma powder has a maple-like sweetness so it is the perfect way to and a touch of sweet to your meals without impacting your blood sugar levels since it’s glycemic index is very low.
Brain Octaine: This product was formulated by Dave Asprey, the Founder of Bulletproof (read more about this cool company here). Brain Octaine is a form of medium chain triglyceride (MCT) derived from coconut oil that is quickly used by your brain for energy. The result? Enhanced mental clarity and focus!
Walnuts: Adding walnuts to your life is a really good idea! Eating walnuts is the easiest vegetarian way to get a hearty dose of Omega-3’s. They contain lots of B vitamins which keep your skin glowing and youthful and your hair strong and shiny
You will need:
2-3 cups Walnuts
2 tbsp Lucuma
Pinch of Sea Salt
What do you:
Making nut butter is takes time, but the end result is definitely worth it and the process is really easy! Make nut butter when you plan to be around your house for the majority of your day.
Soak your nuts in water for 4-8 hrs. I like to get mine soaking right before I go to bed so they are ready for when I wake up! Soaking is important because it activates the nuts allowing you to digest all their nutrients.
Turn your oven on the lowest possible temperature. This is usually 150-170F. Place nuts on a bake sheet and roast for 8-12 hrs, tossing them every 3-4hrs. The reason we roast at such a low temperature is to maintain the nutritional value of the nuts. You don't have to roast if you don't want to, but I find it really enhances the flavour of the butter!
Allow the nuts to cool, then place all your ingredients in the blender and combine until you achieve your desired consistency. Crunchy, smooth or somewhere in the middle.
- Serve! I love eating nut butter with apples and pears...or just by the spoonful :)
Recipe and Photos by Jamie Owen
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