Step 2: Make the Recipe

  1. Optional: Roast cashews at 250 degrees for 10 minutes
  2. Raw or Roasted from above: Add cashews to food processor for 20 seconds (the goal here is to get the cashews coarsely ground)
  3. Add cinnamon and sea salt (also, add nutmeg if including)
  4. Food process for about 2 minutes (the goal here is to get the cashews clumpy). Based on your food processor, your time during this step may differ.
  5. Add vanilla extract
  6. Food process for about 20 seconds (the goal here is to integrate the vanilla extract). Not much will change with the consistency of the cashew butter.
  7. Add coconut butter and coconut oil
  8. Food process for another minute or so (the goal here is for the cashew butter to get really creamy and ready to serve)
  9. Total time should be between 4-6 minutes.
  10. You can add the coconut oil and coconut butter once the cashews are starting to get clumpy.
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Mo’ Recipes: Here Ya Go


Gluten sensitivity drives the production of inflammatory cytokines (molecules that are a byproduct of inflammation), which are pivotal players in neurodegenerative (cognitive/brain) conditions. The brain is among the organs most susceptible to the deleterious effects of inflammation. The downstream inflammatory effects of gluten reach the brain via a leaky gut that fails to prevent the toxic ingredient from igniting an immune response. Gluten is a silent poison because it can inflict lasting damage without your knowing it. Gliadin (protein in Gluten) has been implicated in new studies showing its damaging effects of the gut lining, inducing permeability (things getting through that should not). -Grain Brain Whole Life Plan


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