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How To Make Raw Pili Nut Butter

Pili NutsThe following information is for education only and is not meant to diagnose, prescribe, or treat illness.

Pili nuts are a tasty and nutritious addition to any dessert or bread and can make a wonderful butter, thanks to their high quality fat content. Did you know that over 70% of the pili kernel's weight is made up of healthful oils? This is the highest oil content of any nut in the world. Alongside the avocado, pili nuts are an excellent source of fat and protein in the diets of raw vegans, who sometimes find it hard to incorporate enough healthy fats.

Moreover, pili nuts are high in calcium, beta carotene, phosphorus and potassium, so they should really be consumed by everyone, as calcium deficiencies tend to be common among all types of eaters. While they are native to the Philippines and still a relatively uncommon product in the Western world, several online retailers can provide us with pili nuts straight from their land of origin, while some health food stores in your area may offer this amazing nut. Next time you're in one, make sure to ask if they import any or are interested to do so in the future.

Once you have purchased raw organic pili nuts, you can go about making the nut butter in essentially two ways: either you soak the nuts for about 8 hours, which will allow you to remove the brown outer skin, or you can use the nuts unsoaked and with the brown skin on. Remember, only soak the nuts if you are able to dehydrate them, as they will need to be dry while you prepare the butter. After the soaking is done, their skin will come off easily and the butter you will make will have a lighter color and a more intense nutty flavor. If you leave the skin on the nuts, your butter will be dark brown and very creamy, much like a chocolate spread, only with none of the trans fats and unhealthy additives. A real delight that you will want to eat right out of the jar!

Equipment Needed: Ingredients:
  • Your desired quantity of pili nuts (you can go with at least a pound)
  • Raw sweetener, like agave or raw honey (optional)
  1. Soak the nuts for about 8 hours, pop the skins and then dehydrate them for 8 to 12 hours.
  2. Place the dried nuts (either with or without the skins) into the food processor fitted with an 'S' shaped blade and keep processing until the nuts turn into a sort of flour, pausing occasionally so as not to encourage too much heat.
  3. Continuing to process them will make the oils start to come out and the composition will become sticky. At this point, it may cling to the sides of the food processor, so you may need to stop it and scrape it off.
  4. Continue processing the nuts for a few more minutes, until a rich, tasty butter is formed.
  5. Let it cool off for a bit, then place it in a glass jar to store in the fridge. It may keep for several weeks, though I usually finish it long before it comes close to spoiling.
  6. For a quick, nutritious beverage, dissolve about a spoonful of this butter into a glass of water and enjoy!
Note that the pili nuts are naturally more oily than other nuts, such as almonds or hazelnuts, so you don't really need to add any extra oil, though you can add a spoon at a time of another healthy oil to "help" the butter form faster.

The above information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements above have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

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