Recipe: Almond Butter


I love almonds, whether they’re salted or unsalted, raw or dry-roasted. The healthiest are unsalted and raw. Every morning I munch on a small amount at breakfast, no matter what else I choose to have. I also toss them in salads, serve them for snacks and put them in cereal, yogurt and cottage cheese. They're so tasty and good for you too!

  1. They are high in monounsaturated fats (the “good” fats), which have been associated with a reduced risk of heart disease
  2. They are packed with protein, which provides energy.
  3. They can help prevent gallstones.
  4. They are a great source of manganese, which helps maintain normal blood sugar levels and keeps your bones strong.

Another good idea is to make your own almond butter. Here’s a very simple, three-ingredient recipe:


  • 2 cups almonds
  • pinch of sea salt
  • 1 tsp. honey, agave nectar or maple syrup


  1. Line a baking sheet with parchment paper and spread almonds
  2. Roast at 375 for 6 to 8 minutes
  3. Let almonds slightly cool. Place in food processor to grind for 12 to 15 minutes. You want to stop the processor every few minutes to push down what accumulates on the sides. You will get a nice thick creamy texture.
  4. Sprinkle a pinch of sea salt and blend.
  5. For additional flavor, add honey, agave nectar, or maple syrup and mix well.
  6. Store in Tupperware in the refrigerator for up to 4 weeks.