Macadamia Coconut Butter

Macadamia Coconut Butter

I first caught a glimpse of coconut butter in this video where Mark says he eats some for an afternoon snack. So I headed over to Nikki’s and bought a jar and once it arrived I’m pretty sure I consumed it all in just a couple of days. I would just keep buying it by the jar but I wanted to take a stab at making it myself. After some googling I found this recipe for how to make some yourself. I pretty much followed this recipe with a few tweaks.

Macadamia Coconut Butter

One thing I love about this snack is it sustains you. A couple spoonfuls by itself can satisfy an afternoon craving, or you can eat it with some fruit or apples like I do after dinner. One time in particular that I find this a great snack to have on hand is when I go to the river with my family. Going to the river normally includes lots of wake boarding, paddle boarding and more activity than I normally get at my (standing) desk job. So after breakfast and a nice wake boarding run this butter really comes in handy to provide energy and give a huge dose of fat.

Macadamia Coconut Butter & Apples

If you’re body has been trained to use fat for fuel this will work great. If you’re still stuck being a sugar burner, this might just be extra calories that you’re body doesn’t know how to use efficiently. For more info on becoming a fat burning beast check out this post.

Only three simple ingredients
Only three simple ingredients

Coconut flakes
Coconut flakes

Roasted & salted macadamia nuts
Roasted & salted macadamia nuts

Dates
Dates

Get all your ingredients ready to go
Get all your ingredients ready to go

Blend the 1 cup nuts, with 1 cup of the flakes and dates first
Blend the 1 cup nuts, with 1 cup of the flakes and dates first

It should then look like this
It should then look like this

Then add the rest of the coconut flakes all the way to the top
Then add the rest of the coconut flakes all the way to the top

Set it to on for about 15 minutes
Set it to on for about 15 minutes

After 5 minutes it will start to look like this
After 5 minutes it will start to look like this

When it's done, it should be steaming and in a liquid state
When it’s done, it should be steaming and in a liquid state

Once it's blended to your liking, transfer it to a mason jar and enjoy by the spoonful!
Once it’s blended to your liking, transfer it to a mason jar and enjoy by the spoonful!

Macadamia Coconut Butter
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Ingredients
  1. 1 cup roasted and salted macadamia nuts

  2. 5 cups unsweetened coconut flakes or shreds

  3. 4 dates

Instructions
  1. In a food processor, like this one I use, blend nuts and 1 cup of coconut and dates first until it’s all blended roughly, about 30 seconds.

  2. Now the easy part, dump the rest of the coconut inside the food processor. It should fill the food processor all the way to the top. Disregard the line that says don’t fill past this line. We’re gonna break the rules. Now turn the food processor to on and leave it on until the butter is a nice creamy texture to your liking. This takes about 15–20 minutes for me and my climate. I’ve noticed that the ambient temperature in my house or time of year effects how quickly the coconut turns into butter. Just watch it and taste it and stop when you’re satisfied.

  3. Once it’s all blended into butter, transfer it to a jar or some other container. It should probably be good for a week or so but I guarantee you’ll eat it all before it goes bad. Enjoy!

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Cauliflower & Cheddar Soup

Cauliflower & Cheddar Soup

To be honest I’m not sure how I first came across this Martha Stewart recipe for cauliflower cheddar soup. I know we wanted to try out a simple recipe with cauliflower and cheddar and we just came across this one and now we make it pretty much every week. Our daughter loves it so much too that my wife and I normally double the recipe and freeze a bunch of extra containers for our little one and for us.

Cauliflower

I love this recipe first because it’s super simple. Second because it’s a great way to get grass fed dairy into your diet. We use a Kerrygold grass fed butter and a Kerrygold grass fed white sharp cheddar cheese.

Kerrygold Grass Fed Sharp White Cheddar Cheese

Third is that you can use some bone broth as the recipe called for and man after all that this is one nutritious soup. Fourth is that I can get all these ingredients at Costco (minus the bone broth. You can get that here).

Bone Broths Co.

It makes it super easy to plan for this meal because it’s really no planning at all!

Aidells Chicken & Apple Sausage

Not only is this soup simple – it tastes fantastic. We normally cook up some Aidells sausages also when we do this soup just to get some more protein into the meal. My wife likes to dip the sausage in the soup as well, and I’ll admit I copy her from time to time and it is indeed tasty.

Cauliflower & Cheddar Soup

Cauliflower & Cheddar Soup
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Ingredients
  1. 3 tablespoons Kerrygold butter
  2. 1 yellow onion, diced small
  3. 2 lbs cauliflower florets, trimmed into smaller pieces
  4. 4 cups bone broth (or chicken broth)
  5. 5 1/2 ounces Kerrygold sharp white cheddar, grated (1 1/2 cups)
  6. Salt and pepper to taste
  7. Cayenne pepper (optional)
Instructions
  1. Melt the butter over medium heat in a large pot. Then add the onion and cook for about 8 minutes while you stir continuously. After 8 minutes then throw in the cauliflower, stirring continuously, and cook for 12 minutes or until it starts to brown. After that, add the broth and 1/2 cup water and bring to a boil. After it boils turn down to a simmer for about 20 minutes.
  2. While this is going you can grate the cheese.
  3. After the 20 minutes use an immersion blender and puree the soup directly in the pot. Be careful not to burn yourself. Then add the cheese and stir until it’s melted.
  4. Add salt and pepper to taste.
  5. Serve with a pinch of cayenne for a little extra kick. Enjoy!
That's So Primal https://www.thatssoprimal.com/