Nut Butter

Roasted Cashew Butter

1 lb. raw cashews

1 tbsp coconut oil

2 tbsp vegetable oil

3/8 tsp salt

Spread the cashews in a single layer on a foil-lined baking sheet and bake at 325F for 18-22 minutes, stirring halfway through to ensure that they don't burn. Allow the cashews to cool, then add to a food processor along with the coconut oil and salt. Process for 30 seconds, then scrape down the sides and continue to process while drizzling in the vegetable oil, until a smooth paste forms. 

Peanut Butter

1 lb. roasted peanuts

1 tbsp coconut oil

1-2 tbsp vegetable oil as needed

salt as needed

Add the peanuts to a food processor. If dry roasted, add 1 tbsp vegetable oil. (If oil roasted, only add the peanuts.) Process for 1 minute. Add the coconut oil, then process for another minute. If needed, add additional vegetable oil. If peanuts were unsalted, add salt to taste.

How to Cook Beans

Chickpeas

2 cups dried chickpeas, rinsed and picked over
1 tsp baking soda
1 tsp sea salt

Place the chickpeas in a large pot and add the baking soda.  Fill the pot the rest of the way with cool water and soak in the refrigerator overnight.

Thoroughly rinse the chickpeas and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 20 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the chickpeas from the heat, add the salt to the water, and refrigerate until ready to use.

Pinto Beans / Black Beans

2 cups dried pinto and/or black beans, rinsed and picked over
1 tsp sea salt

Place the beans in a large pot and fill with cool water. Soak in the refrigerator overnight.

Thoroughly rinse the beans and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 25 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the beans from the heat, add the salt to the water, and refrigerate until ready to use.

Soaked Brown Rice

Add the following to a medium glass bowl:

1 1/2 cups medium grain brown rice
3 cups cold water
2 tbsp salt
1 1/2 tbsp rice vinegar (optional)
2 tbsp wheat bran (optional)

Cover the bowl and let sit at room temperature for 6-8 hours, then either move the bowl to the refrigerator or drain and rinse the rice thoroughly under cool running water.

Preheat your oven to 375°F, then add the rice to a pyrex baking dish along with:

2 cups boiling water or broth
1/2 tbsp vegetable or olive oil

Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve.

Orange Carrot Juice

3 cups orange juice
2 medium carrots

Peel and quarter carrots.  Add to a blender carafe along with 1/2 cup of orange juice.  Blend until thoroughly combined, then add the remaining orange juice to the blender and pulse until mixed.  Store in an airtight container.