I have a friend who works out regularly, and she’s in great shape. For her birthday, I made her this Almond-Hazelnut butter to help her maintain her lean muscle and give her the energy to do her demanding work outs.
Nut butter is a great way to get all the flavour of nuts in a delicious, rich spread.
For anyone who is trying to maintain their weight, it is a great good to satisfy your appetite so you can stabilize your blood sugar and curb appetite.
It is also a great post-workout food to help build muscle mass. This is because according to Chinese Medicine both nuts are warming and sweet in nature, which nurtures the spleen. The spleen is in charge of the muscles and flesh, and therefore a healthy spleen manifests in good muscle tone.
From a Chinese Medicine perspective, hazelnuts harmonize the spleen and stomach, and enrich qi energy. Almonds reduce phlegm and alleviate cough. The skin of the almond may be irritate the gut lining for those of us who have sensitive stomachs, but it is also good for transforming phlegm for those who are suffering of cough with phlegm congestion. The best way to use almonds medicinally is soaked in water and eaten as is, or ground into powder and mixed with water.
Remember that almonds have a relatively high fat content, so overeating may cause more “damp” or mucus, so keep the portion small. For those who are trying to gain mass, eat 3 tablespoons of nut butter a day and you will gradually begin to see results.
1 cup hazelnuts
1.5 cup almonds
Pinch of salt
Roast the hazelnuts and almonds on a baking sheet at 375 Celsius.
When they are golden and have a great roasted flavour and aroma (Around 12-15 minutes), remove from oven and let them cool.
Remove the skins if you like, and put them in a blender with a pinch of salt.
Blend on high.
You may have to pause the blender and scrape the unblended bits back into the mixture a few times.
Blend until smooth consistency is reached.
Modifications: For a crunchy texture, add crushed hazelnuts and almonds into the smooth nut butter.