I feel like I can say with confident authority that moving is one of the worst things ever. Not only is it expensive and inconvenient, but the idea of uprooting oneself--both physically and mentally--is enough to make even the most unperturbed of people go a little crazy. Since I just completed my fifth move in three years, I fancy myself quite experienced with the process. If you're planning to move anytime soon, my best advice is to carve out a little time to do something grounding, whatever that means for you. For me, that means stepping away from the boxes and disarray, and making this easy almond butter. This makes a great transition recipe as we ease our way into autumn; spread on toast, blended into a smoothie, or as an oatmeal topping, this nut butter is versatile and decadent.
YIELDS 3/4 cup
- 2 cups raw sliced almonds
- 1/2 tablespoon coconut sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
1. In a food processor, blend almonds until they have formed a creamy consistency, stopping periodically to scrape down the sides of the processor bowl as necessary. This should take anywhere from 10-15 minutes, so be patient and let the processor do the work! 2. Add sugar and spices and run the processor again for 1-2 minutes. 3. Store in a mason jar and keep refrigerated.
Also by Molly: Collard Wraps with Almond Ginger Sauce
Related: Raw Vegan Chocolate Almond Cookies
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Photos: Molly Lansdowne