Almond Butter 2.0

Almond Butter 2.0 l wanderingroot.com

Cash's 2nd birthday has come and gone and we are half way through July.  Craziness!  Cash's birthday was spectacular and I actually enjoyed it more than his 1st birthday.  His 1st birthday was overwhelming and I put too much stress on myself.  It was also fun because he was into opening his presents and playing and being with friends.  It was pretty fun to see.

Now we are onto the next thing... buying a house!  It is pretty exciting but as with most things, I wish the timing was a bit better, but it will of course all work out.  I am not going to lie, I am getting pretty excited about decorating and doing updates.  It will be fun to go through the making a house a home journey.  I may need to get a 4th job to pay for everything though! :) 

Almond Butter 2.0 l wanderingroot.com

I am also going to start the Whole30 soon while trying to rid my body of Candida.  I am excited to do the Whole30 and I am excited to get rid of the Candida overgrowth but I am kinda of dreading the die off effects that are common when getting rid of Candida.  I am slowly starting to ween off coffee, fruits and white potatoes in hopes that will help the die off effects not be so bad.  We will see, I will keep you all posted!  

I also purchased a Candida Cleanse to help with the removal too.  I am also doing Raw Apple Cider Vinegar shots, eating lots of fermented foods, taking probiotics, taking raw garlic and plan to add Lemon and Lavender Oil to the mix as well.   Am I missing anything?  If you have experience with getting rid of Candida comment below and let me know what worked for you!

Almond Butter 2.0 l wanderingroot.com

So in preparing for the cleanse and doing the Whole30 I am putting together some staples to help me get through it successfully.  This almond butter is a staple in our house.  It is hands down the best almond butter I have ever had.  It is smooth and creamy with a hint of cinnamon.  So. stinking. good.  I have made another one in the past but to be honest I used a little too much coconut oil and while it was still good, the extra coconut oil made it harden if it was cold and it didn't let the almonds really shine through.

The key is to let the food processor do the work and keep scraping down the sides.  Now I have a regular food processor, so it took about 30 minutes (not all hands on time) to get a real smooth and creamy almond butter.  If you have a high speed blender or food processor it should only take around 10 minutes.  Be patient, is all I have to say.  It will be worth it! 

Almond Butter 2.0 l wanderingroot.com

Print!

Almond Butter 2.0 

Ingredients:

  • 1 lb almonds
  • 1 tsp coconut oil
  • 1 tsp cinnamon

Directions:

  1. Add almonds a food processor or high speed blender, turn on allowing the almonds to get broken down.  Continuously scrape down the sides.
  2. Once the almonds are really broken down, add the coconut oil and cinnamon.  
  3. Continue to scrape down the sides until you get a smooth and creamy almond butter.
  4. If you feel like you need more coconut oil to help the almonds break down even further to get a smoother almond butter then add a little bit more.  Be careful not to add too much coconut oil though.  If you keep the almond butter in the refrigerator or the temperatures are cooler a lot of extra coconut oil will result in a hard almond butter.  The 1 tsp allows for a smooth and creamy almond butter.
  5. Enjoy and keep in the refrigerator for 2-3 weeks.
Almond Butter 2.0 l wanderingroot.com

Cold Brew Coffee

Cold Brew Coffee l wanderingroot.com

Hello sweet summer time!  June is flying by in a flash and July is quickly approaching!  I love, love, love this time of year but just hate how fast it seems to go!  We have not even begun to touch our summer bucket list and it seems like we may be having to make some compromises on what we really want to do. :( Adulting sucks sometimes.  

Cold Brew Coffee l wanderingroot.com

One thing I am super excited about doing this summer is having a booth with my awesome friend Crystal at the Grand Junction Farmer's Market.  She is an incredibly intelligent and talented herbalist who will be featuring some of her amazing skin care items {among other things} and I will of course be selling my jewelry!  I have been working away like crazy to prepare for it and have been making some special things just for the market.  Follow along on Instagram to see what I have been up to!

Cold Brew Coffee l wanderingroot.com

With a super busy summer, coffee has been my friend lately.  There was a point where I had given up coffee and I had made peace with it.  Occasionally I had a latte if I was super desperate or as a little treat, but between trying to get pregnant, being pregnant and then nursing I had been off coffee for over 2 years.  That was until last month...  Man oh man it started calling my name when we went to Texas at the beginning of May.  There were long nights, long days and keeping a toddler happy that made me do it.  I have not looked back since.  You can find a reason to drink coffee anytime of year.  Cold outside?  Wake up to a hot cup of coffee!  Hot outside?  Have an iced coffee!  I am about to embark on a Candida cleanse {after Cash's birthday!  I can't miss out on the cake I am going to make him!} and will have to give up coffee then, so I guess I am indulging while I can. :)  

Cold Brew Coffee l wanderingroot.com

So that brings me to this bad boy... the Toddy Coffee.  I have to thank my mom for getting me this!  It is a game changer.  I have tried the Pinterest tricks of doing cold brew which ended up with a huge mess and coffee grounds in my cold brew.  Womp womp. :(

All you do is add water and coffee to that big plastic jug which has a stopper and a filter.  Let it sit overnight.  When ready, take out the stopper, sit the jug on top of the glass decanter {see above picture}, walk away for an hour and come back to a decanter of cold brew.  The filter is super thick {not like a regular coffee filter} and is reusable!  It keeps all the coffee grounds out of the cold brew!  

I shared this on Instagram and my mom actually shared there that she uses flavored coffee too.  Great idea!  Now this makes strong cold brew, so I had to add half and half to mine to mellow it out.  I also added coconut milk vanilla creamer for a little vanilla flavor.  It tasted as good as the coffee shop iced vanilla latte. 

If you make this, make sure to leave a comment and let me know what you think!  Or if you have another way that works for you, let me know!  I am up for trying new things. 

Cold Brew Coffee l wanderingroot.com

Print!

Cold Brew Coffee

Ingredients:

  • 7 c water
  • 12 oz medium/dark roast coffee

Directions:

  1. Put the stopper in the bottom of the Toddy Coffee.  Dampen the filter and place on the inside in the Toddy Coffee at the bottom {it will fit snug}.  Add 1 c of water.
  2. To that add 6 oz of coffee.  Then add 3 c of water.
  3. Add another 6 oz of coffee.  Then add 3 c of water.  With a spoon push the coffee grounds under the water.  The Toddy Coffee instructions warn to not stir the coffee grounds, as it will plug the Toddy Coffee.
  4. Let brew overnight {12-18 hours} on your counter.
  5. Take the stopper out of the bottom of the Toddy Coffee and place it on top of the decanter.  I usually let it sit for about an hour, by that time it has pretty much drained out.
  6. Place lid on the decanter and put in the refrigerator.  
  7. Once chilled, enjoy!  I added some vanilla coconut creamer and half and half to mine.  It is strong just black!  

Note:  Add coffee grounds to your garden as fertilizer!  No waste here. :)

Cold Brew Coffee l wanderingroot.com
Cold Brew Coffee l wanderingroot.com

Broccoli Bites

Broccoli Bites l  wanderingroot.com

Oh boy, things feel different lately.  I feel like something big is about to happen for both Kass and myself.  Something in the universe just feels different.  I could be totally off and probably am but I just feel something.  Hopefully it is good changes and further pushes on in the direction we both desire to move toward.

It could also be the change of seasons.  I always get this way with the turning of the seasons.  I desire to travel or move or pick up a new hobby or something of that sort.  Maybe I am just echoing Mother Nature's changing ways and desire that change as well.  Does anybody else ever feel this way?  I sure hope so, because I thought this desire would dissolve as I got older and it has not.  Maybe that is not a bad thing.  I used to think so, like I could never be satisfied with my current situation but lately I am thinking it is not bad.  I think we need to feel this in order to promote growth and push us in new directions.  Otherwise it is easy to get stuck in a rut and who wants that?  I have also realized that it is okay to change and go in new directions.  I used to think that I was a failure because I didn't follow in the typical path of go to college, graduate, get a job, stay there for 30-40 years and retire.  In the past year or so I have come to peace with the fact that I am not that person.  I truly hope that I continue to grow and evolve and explore new avenues.

Broccoli Bites l  wanderingroot.com

Enough with the deep stuff, let's talk food!  These bites are awesome!  I initially made these for Cash as a way for him to enjoy vegetables in new and tasty ways but I have since enjoyed them tossed on top of salads or as a side to steak or chicken.  They are also gluten free, made with coconut flour.  If you have not used coconut flour you need to try it!  I love this stuff.  I can get a 5 lb. bag from Sam's Club for less than $10 and because a little goes a long way, it lasts me for at least 6 months.  These days I may be going through it faster because of Cash and that I make him quite a few things with it.  I make tortillas, crepes, pancakes, waffles, breads, cookies, bars and so much more with it.  It is my favorite flour, for sure.  So go get yourself some coconut flour and enjoy these bites! :)

Broccoli Bites l  wanderingroot.com

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Broccoli Bites

Makes 15 bites

Ingredients:

  • 4 c broccoli florets
  • 1 egg
  • 1/2 white onion
  • 1 garlic clove
  • 1/3 c coconut flour
  • 1/2 c parmesan 
  • 1/2 tsp pink himalayan sea salt
  • 1 Tbsp butter

Directions:

  1. Preheat oven to 400 degrees fahrenheit.
  2. Bring medium pot of water to a boil.  Add broccoli florets and cover.  Simmer for about 10 minutes or until you can easily pierce it with a fork {but not falling apart}.  Drain and set aside.
  3. In a small saucepan add butter.  Once melted add the onions and garlic and sauté until the onion is soft and translucent.
  4. In a large bowl addd the egg and whisk well.  Add the broccoli florets, onion mixture, coconut flour, parmesan and sea salt.  Using your hands mix it all together.  Make sure everything is combined. 
  5. Make 15 balls and place on a baking sheet with a silpat liner sprayed with olive oil.
  6. Bake for 6 minutes, then gently press the balls down with the back of spatula to form a thick patty. 
  7. Bake for another 6-9 minutes or until they are browned on the bottom.
  8. Let sit for 5-10 minutes to let them "harden up" up a bit more.  Or jump right in but they will fall apart pretty easy.  Enjoy!
Broccoli Bites l  wanderingroot.com