A Sensational Creation

Greetings and Welcome to A Sensational Creation!

Here you can find out more about the Natural + Therapeutic chef services I offer as well as great tidbits of nutritional information and recipes to tantalize not only your tastebuds but all of your senses.

I’m really excited to share my passion for whole foods and how they can benefit your health and vitality and ensure healthy pregnancies and healthy families.

With that said… I have a tasty and simple recipe for you!

Cashew Macadamia Nut Butter + Fresh Berry Jam

For me, growing up in the mid-west was full of mundane staple foods, one of them being the PB+J sandwich. It was something cheap and easy my mom could make and count on the fact that it was filling. What my mom didn’t realize was what actually went into them. Per Jif.com the ingredients that make up their regular creamy peanut butter are: roasted peanuts, sugar, molasses, partially hydrogenated soybean oil, fully hydrogenated rapseed and soybean vegetable oils, mono and di-glycerides and salt.

I want to show you a fun way to make your own natural nut butter and jams that have far more flavor and none of the ingredients or preservatives that you don’t want.

Ingredients + directions for Nut Butter
1 cup  organic raw peanuts
2 cups  organic raw cashews
1 cup  organic raw macadamia nuts
¼ – ½ cup  organic peanut / cashew / macadamia nut oil
2 Tsp  course natural sea salt
3 Tbsp  agave syrup

Kitchen Tools: Cuisinart Food Processor
Directions:
In a food processor blend together the nuts with the salt and agave and start with 2-4 Tablespoons of the nut oil. Depending on how oily the nuts are you may need more or less of the oil to get the appropriate desired consistency. Blend for a fairly smooth consistency.

Ingredients + directions for Jam
* This recipe can be used to make all kinds of fruit jams like: persimmon, apple, blueberry etc.
1 basket  red raspberries, rinsed and dried
1 basket  black berries, rinsed and dried
2 Tbsp  rapadura or evaporated cane juice
3 Tbsp  honey
1  lemon,  juiced
1 Tbsp  butter or ghee 
 
Directions:
Heat sauce pan over medium heat. Place raspberries and black berries in the sauce pan to heat through. Once berries start to release juice start mashing coarsely with a hand held potato masher (won’t take much). Add rapadura or evaporated cane juice, honey and juice from one lemon. Bring to medium high heat to reduce and dissolve sugars. If foaming occurs, add butter or ghee and stir until foaming dissipates. Reduce for another 5 minutes. Place in mason jars warm to cool. Once room temperate cover and place in refrigerator to set for approximately 2 hours (overnight recommended).

Enjoy! These recipes are great not only for PB+J sandwiches but you can use to dip fruit and veggies in as a snack or use in baked goods.

Tags: recipes