Is nice to have a blog on the site, isnt it? A little stream of different sharings from friends, some recipes and some tips and reminders… Its nice!
This night with had a spontanious, cozy happening at Dharma. We gathered in the kitchen, prepared some food while Jaitang filled up our glasses with wine, we sat down around the table, ate, talked and laughed…a perfect way to spend a cold winternight.
So, I came home and felt to share another recipe that became popular during this summer retreat, and which many of you also asked for the recipe. This time is the nutbutter, which you found every morning on the breakfasttable, and I guess it turned up during the evening meals as well. So simple and easy, the nutbutter.
3 dl almonds
3 dl walnuts
1,5 dl pumpkinseeds (optional)
Preheat the oven to 180 degrees. Place the nuts and seeds spread on a baking sheet and roast in the oven for about 7 – 10 minutes.
Let cool a bit. Put the nuts and seeds in a food processor and blend, and the trick is to let it blend for some time, what happens than is that the oils that is inside the nuts will come out so it will become a smooth “butterlike” spread. You might have to stop and s crape down the sides in between to keep it going in the start, but when the oils start to come out it will go by itself. Add salt in the end and blend again.
Someone like it a bit on the salty side, like myself, and some like it less salty, so you just taste your way to it and see how you like it.
This butter you can use in so many different ways, like in baking, in smoothies, add into sauces….I love this combination ; ricecake, nutbutter and sliced banana on top (especially when the nutbutter is on the salty side you get the salty/sweet combo that never fails ;=)
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