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.
Chai-Spiced Almond Butter
- 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