^I have made some nut butters with almonds using a nutribullet. I like the end result, but it's very messy and generally a pain to make. The almonds spin out up to the sides very fast and you have to stop, scrap the substance down and spin again. Repeat his 5-6 times depending on the consistency you want. I use one table spoon of vegetable oil up front to coat the almonds, and I add a teaspoon of raw honey on the final spin. I refrigerate after making because there are no preservatives, but I don't know if that is necessary.
Gaining Muscle and Losing Fat (2015)
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I'm using an omega auger style juicer. It's somewhat time consuming juicing, and expect it would be the same with nuts. I like to buy nuts and peanuts and roast them myself so I can control the amount of salt. I bought some dry roasted peanuts the other day, and found them far too salty. I love brazil nuts, but have to limit my intake of them because of their high selenium levels. Not sure I want to make butter with nuts because I would probably find myself eating too much of it. I still haven't tried Fredrick's suggestion of almond butter on genesis bread, but plan too. That's what has me thinking about making my own almond butter. I can then control what's in the butter.
Do you roast the nuts before you make them into butter, or can they be buttered raw?
Does the juicer keep the pulp? I hope it's not one of those that only yield the juice.
The few brands of almond butter I came across only have almonds as the ingredient, with no additives of any kind. I will say, though, that since we last discussed almond butter in this thread, prices went up by about a third or so.
Hi Fred...hope you been doing well! Been awhile. The pulp comes out the end past the auger where the juice drops. The juice itself retains some fine pulp. I strain it even further with a screen with some stuff like spinach leaves because the pulp that stays with the juice can be jelly like, and I'm not using all organic, so I want to minimize the pulp. My understanding from web searches is that insecticides remain in the pulp (up to 80% in auger type juicers, which leaves the juice cleaner, but not so in centrifugal...the remaining insecticides are much higher in the juice from centrifugal because it grinds the juice out rather than squeezing it, or so I've read...I'm not an expert so one may need to research aspect of the different juicers further).
http://www.juicingandrawfoods.com/types-of-juicers
If you are strictly organic, the fine pulp that stays in the juice is a plus. I've read that many people make crackers out of the pulp that comes out of the end, though it's pretty dry. They use dehydrators. If I were to go strictly organic, I would mix some of the pulp into other foods when appropriate, make snack crackers, and use the remainder for mulch should I decide to garden (a real possibility in the next few years.)
I don't juice fruits that often because of sugar content, but the few times I did, far more pulp stayed with the juice, which I consumed because straining it off left too much juice out as well. I peeled the apples because the skin is often waxed.
This is the one I got....the white is considerably cheaper than the chrome for some reason
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Hey, wjk, I hope all is well with you, too. I'm not a juicer, as it seems like work (!), plus I like the fiber/cellulose in both fruits and vegetables. It's what keeps me full and prevents me from eating the stuff I should stay away from anyway. I attribute my ability to not gain (unwanted) weight while never being hungry in part to the fiber in vegetables and fruit. So, at least for me, a juicer defeats the purpose. I understand that you can get a higher concentration of micronutrients with a juicer, but I figure I'm probably getting an adequate amount with a balanced diet.
Regarding organics, I'm not sold on the idea. I understand the general rationale, but there is the fine print to consider. Please take the time to read the following article, written by someone I contact periodically when I have a health-related question:
http://www.artsandopinion.com/2005_v4_n3/schwarcz-3.htm
You may not agree, and that's okay. Admittedly, I'm not a scientist, and so I rely on someone who is and who strikes me as down-to-earth and brimming with common sense.
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Thanks for the link. I had read similar things. I don't believe half the labels I read, even those that claim USDA certified organic. And the word "natural" on most produce is just a marketing ploy. I was amazed to read what is still allowed regarding organic. I will know something is truly organic and free of pesticides (and certain fertilizers) if I grow it myself, a future intent.
By the way...it is work! Unfortunately, I don't eat enough vegetables, but when I prep for juicing, I actually leave some of the vegetables for salads and other dishes, so I'm getting the juice nutrients and I'm eating more vegetables. I would normally not eat many of the vegetables I'm juicing, as well, so that's a plus in the juice. I usually only make enough for a 2 to 3 days as the enzymes break down quickly. The auger juicers are supposed to be more friendly in that regard. It's a couple hour task from cleaning and prepping the produce to cleaning the machine.
Nuff said!
The other thing about eating whole vegetables and fruit is that it takes time. It takes longer than drinking fluids or gobbling a burger. I think that spending time eating contributes to satiety, not only psychologically but also because, as I'm sure you know, it takes a while for our stomachs to let us know we're full. So chewing on pesky vegetables allows our midsection to get a word in edgewise.
That and because the juicer requires work.
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