SCD Recipe Section


  More nut recipes

If there is any contradiction between instructions in Breaking the Vicious Cycle and any recipe in these archives, kindly adhere to what the book states.


Various nut butter recipes

From: Lois (UC)
Subject: Nut Butter
Melissa, I make my own roasted nut butter. I take my almond nut flour and spread it on a cookie sheet about 1/2 inch thick. I put it on a rack in the middle of the oven at 325 degrees for about 10 minutes or until lighly browned. You have to stir the nuts around every few minutes so they can brown evenly and not burn. Then I put them in a food processor that works great for nut butter (Cuisinart Little Pro Plus), and grind them down to a very creamy consistency. I use broken raw cashew bits and cook the same way. Sometimes if the nut mixture looks a little dry or grainy after being blended a while I add about a tablespoon of oil (usually flaxseed, or sunflower, olive oil would taste to overpowering), and blend a little longer. The cashew is so creamy and delicious. From my experience, I sometimes have a slight problem if I eat to much of the almond butter or almond bread but never with the cashew butter. To make your own is definitely cheaper and at least you know what's in it. If you have any questions, don't hesitate to ask. Lois(UC)

From: Lois (UC)
Subject: Lois Greco's quick Cashew Butter
Roz, My quick recipe for cashew butter:
Place broken raw cashew bits one layer thick on cookie sheet. (I use broken bits because they are so much cheaper) Bake in oven at 325 F for about 10-15 minutes or until light brown. Every few minutes turn the nuts so they evenly brown and don't burn. Remove from oven and place in good food processor. I use a Cuisinart Little Pro Plus. As you grind the nuts, stop the grinder from time to time to scrape down any nuts that have built up on the sides. After a few minutes add a tablespoon or so of some allowable oil. I use flax oil or sunflower. Continue grinding and in about 5 minutes you have the creamiest nut butter you will ever experience! Be careful, it is very addicting! Enjoy, Lois


Roasted nuts


From: Steve
Subject: nut roasting - Parched pecans
All this talk about nut roasting got me thinking about a dish that we used to have every year with our holiday turkey dinners back in Texas when I was hardly knee-high to chigger: parched pecans. These are simple,and they don't take hours of roasting time.
Melt a little butter in a sauce pan. Put the pecans into the pan and coat them with butter. Salt them lightly. Spread nuts on a cookie sheet, and put them into the oven at about 300 to 350 degrees F (140-180 C). Keep checking them until they are noticeably darker and have shrunk (You want to take most of the moisture out of them, and they will shrink as a result). It wont take that long, but I've never timed it. It's ok if they look a little burnt even, they'll taste great. Try them as a side dish in place of the potatos and rice and corn you used to think you couldn't live without.