Brooklyn Nutrition Coach: Cinnamon Walnut Butter with Flaxseed


contributed by Sarah Pachelli, yoga instructor and health food enthusiast

Embarking on a get-rid-of-them-toxins cleanse has totally ignited the encumbered kitchen nutso in me. The impetus of this concoction: I’m a sucker for nut butter and, since I’m currently not “allowed” to eat most of ‘em, I decided to give the good ole walnut a go (they’re one of the best omega 3 fatty acid sources, among other feel-good perks). Here’s today’s delicious example of such affliction.

You’ll need:

- 2 cups organic raw walnuts

- 1 tablespoon organic flaxseed

- 1 tablespoon cinnamon

- teeny tiny pinch of salt (I found this out the hard way, i.e. my pinch packed a punch.)

-1 (ish) tablespoon grapeseed oil (This is a personal consistency preference.)

You’ll Do:

It’s really very simple. Throw the walnuts, flaxseeds, cinnamon and salt in a food processor. Pulse it up until it looks deceptively like graham cracker crumbs. Once this desired texture is reached, scrape the sides and begin to grind again. Everything will get thick and sticky and this is when to slowly start drizzling in the grapeseed oil. Maybe scrape the sides once more for good measure — be sure to lick the spatula this time to see if any recipe-tweaking is necessary. And that’s that. Enjoy.


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