Health Benefits Of Dates-Khajoor

                     DATE AND ITS USES 
            AS DESCRIBED IN THE QUR'AN
              Women Who re Pregnant Must Read This Post ...!
In a number of Qur'anic verses, the humble date is honoured as one of the blessings of Paradise. (Qur'an, 55:68) When this fruit is examined, it can be seen to have a great many important features. One of the oldest known species of plant, the date is today a food of preference not only for its delicious taste but also for its nutritious properties.
New benefits imparted by the date are being discovered every day and has come to be used as a medicine as well as a food. 

These features of the date are noted in Surah Maryam: 
 
The pains of labour drove her to the trunk of a date-palm. She [Maryam] said, "Oh if only I had died before this time and was something discarded and forgotten!" A voice called out to her from under her, "Do not grieve! Your Lord has placed a small stream at your feet. Shake the trunk of the palm towards you and fresh, ripe dates will drop down onto you. Eat and drink and delight your eyes…" (Qur'an, 19:23-26)

There is considerable wisdom in the way that Allah recommends Maryam to eat this fruit. The date is an excellent choice of food for the pregnant women and for those who have just given birth. This is a widely accepted scientific fact. Maryam was inspired to understand this point, in order to make her own labour easier. The date has one of the highest sugar levels, 60-65%, of all fruits.
Doctors recommend that pregnant women be given foods containing fruit sugar on the day they give birth. The aim behind this is to energise and revitalise the mother's weakened body and at the same time to stimulate the milk hormones and increase the levels of mother's milk essential to the new-born baby.

The substance oxytocin, which is present in the date, is used in modern medicine to facilitate birth. In fact, oxytocin means "rapid birth."
It is also known to increase levels of mother's milk after birth.
Oxytocin is actually a hormone released by the pituitary gland which stimulates contractions of the womb during childbirth. All the pre-birth preparations in the body take place thanks to this hormone. The effects of the hormone can be seen in the muscles that form the mother's womb and in cells in the muscular structure that enables the secretion of mother's milk. The effective contraction of the womb is essential if birth is to take place.
Oxytocin enables the muscles that comprise the womb to contract in a very powerful manner. Moreover, oxytocin also initiates the secretion of mother's milk. 

This feature of the date alone-the way it contains oxytocin-is important evidence that the Qur'an is the revelation of Allah.
The medical identification of the benefits of the date only became possible in recent times. Yet it was set out fourteen centuries ago in the Qur'an that Allah revealed to Maryam that she should eat dates.
Dates also contain a form of sugar that gives the body high levels of mobility and heat energy and which can be easily broken down in the body. Furthermore, this sugar is not glucose, which rapidly raises the level of blood sugar but the fruit sugar fructose.
A rapid rise in blood sugar levels in diabetics in particular has a damaging effect on a great many organs and systems, especially the eyes, kidneys, heart and circulatory system and nervous system. High blood sugar is one of the main causes of disorders as serious as loss of sight, heart attacks and kidney insufficiency.

Dates contain a great many vitamins and minerals. They are very rich in fibre, fat and proteins. They also contain sodium, potassium, calcium, magnesium, iron, sulphur, phosphorus and chlorine, as well as vitamins A, beta-carotene, B1, B2, B3 and B6. 

Some of the benefits of the vitamins and minerals in dates to the normal human body and especially during pregnancy can be summarised as follows:
Folic Acid
The nutritional value of dates stems from the appropriate mineral balance within them. The date also contains folic acid, a B vitamin of great importance to pregnant women. Folic acid (B9) is a vitamin which serves important functions in the construction of new blood cells and of amino acids, the body's building blocks, and in cell renewal.
The need for folic acid thus rises significantly during pregnancy and the daily requirement doubles. When folic acid levels are insufficient, red blood cells that are larger than normal but with lower functionality emerge, along with the symptoms of anaemia, appear.
Folic acid plays a particularly important role in cell division and in the formation of the genetic structure of the cell and is the only substance daily requirements of which double during pregnancy. The date is exceedingly rich in folic acid.
Potassium
On the other hand, the long-term nausea and physical reactions that appear during pregnancy do so because of a lack of potassium. Levels therefore need to be reinforced. In the same way that the large quantities of potassium in dates are of great importance in this regard, they are also important in regulating the water balance in the body.
Moreover, by helping oxygen to reach the brain potassium enables one to think clearly. In addition, it provides the appropriate alkaloidal features for body fluids and stimulates the kidneys to expel toxic bodily wastes. It helps bring down high blood pressure and the formation of healthy skin.
Iron
The iron contained in dates controls the synthesis of haemoglobin in the red blood cells and ensures an appropriate level of red cells in the blood.
This is of vital importance in preventing anaemia during pregnancy and the development of the baby. Red blood cells play a role in keeping cells alive by carrying oxygen and carbon dioxide in the blood.
Due to dates' high iron levels, a human being can meet his or her iron requirements by eating just 15 dates a day and will thus be protected from disorders arising from iron deficiency.
Calcium And Phosphate
The calcium and phosphate in dates are important elements for skeletal growth and balancing the body's bone structure. The high levels of phosphorus and calcium in dates protect the body against bone weakness and help reduce such disorders.
 Vitamin B6 And Magnesium
Scientists also emphasise the way in which dates reduce stress and tension. Research by Berkeley University experts has revealed that dates contain high levels of vitamin B6, which strengthens the nerves, and magnesium, which is very important for the kidneys. A person can meet his magnesium requirement by eating just 2-3 grains of date a day.
vitamin B1And Vitamin B2
The vitamin B1 in dates facilitates the health of the nervous system, assists the transformation of the carbohydrates in the body into energy and the use of protein and fats to meet the body's needs. Vitamin B2 assists in the burning of protein, carbohydrates and fats for the provision of bodily energy and cell renewal.
vitamin A And Beta-Carotene
The body's vitamin A requirement rises during pregnancy. Thanks to the vitamin A it contains, the date improves vision and bodily resistance and strengthens the teeth and bones. 
Dates are also especially rich in beta-carotene.Beta-carotene helps prevent cancer by controlling molecules that attack the cells.

In addition, unlike dates, other fruits are generally lacking in protein.Thanks to this feature, dates enable the body to protect itself against illness and infection, to renew cells and ensure fluid balance.
Meat is also a useful foodstuff but maybe not as much as the date, which is a fresh fruit, especially at such a time. Indeed, excessive consumption of meat during pregnancy can actually lead to toxicity in the body. It is much better for pregnant women to choose fruit and vegetables, which are light and easily digested.

All these facts about dates reveal Allah's infinite knowledge and compassion for human beings. As we have seen, the benefits of the date, especially during pregnancy and only recently established by modern medical science, were indicated in the Qur'an many years ago.

Source :Google

 Related Post :
Health Benefits of Dates And Recipes 

 DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Fenugreek-MethiDana-Methi Seeds For Hair

Fenugreek Methi seeds can be a perfect home remedy if you experience severe hair fall issues. These seeds not only help you deal with dandruff and hair loss, but also promote hair growth. 
According to Dr Neha Sanwalka, nutritionist and dietician, 
‘Using fenugreek as a part of your diet or applying its paste directly on your scalp makes your hair shiny and black.’ 
Load up your stock of methi seeds to reap its hair care benefits.
How does it help?
Fenugreek leaves contain protein and nicotinic acid that stimulates hair growth. They also contain a compound called diosgenin that has oestrogen-like properties, which enhances hair growth and rebuilds hair follicles.Massaging the scalp with fenugreek paste improves blood circulation and also regenerates hair follicles. The alkalising properties of methi maintain the pH of the scalp, thereby preventing hair fall and dandruff.
Fenugreek’s proteins, nicotinic acids and large amounts of lecithinare extremely effective in strengthening the hair from the roots and treating follicular problems. The seeds contain a hormone antecedent that improves hair growth and help in rebuilding the hair follicles.
The natural tonic helps in moisturizing the hair and bringing back the luster and bounce. Fenugreek seeds have been used since time immemorial for curing hair problems, so you can go ahead and use them without any second thought.
Methi is rich in !
Protein: High amounts amplify the herb’s curative properties for baldness
Vitamin C: Helps boost immunity
Iron: Good for blood vessels
Potassium: Ensures no premature grey hairs
Nicotinic Acid: Promotes hair growth
Lecithin: Nourishes and strengthens hair follicles; Treats sensitive scalp conditions.
Fenugreek Seeds oil For Prevent Thinning Hair And HairFall -
Boil a teaspoon of fenugreek seeds and soak them in coconut oil overnight.
Massage your scalp with this oil every morning to prevent thinning hair and hair fall, says Dr Neha.
Fenugreek Seeds oil And Cinnamon oil For Reduce Dandruff
Fenugreek oil can help reduce dandruff.
Mix with 5 drops of Cinnamon oil and apply this mixture on your scalp and leave it for a few hours.
Then wash your hair with a mild shampoo. 
Fenugreek Seeds hair mask Recipes:
Fenugreek Seeds For Increase Hair Volume
Soak three tablespoons of methi seeds in a cup of water for six hours.
Grind these seeds into a thick paste by adding few drops of water.
Mix three tablespoons of soap nut powder (shikakai) in the mixture.
Rub this paste on the scalp, leave for 30 minutes and then rinse off with a mild shampoo.
Do this once a week to increase hair volume
Fenugreek Seeds For Silky And Long Hair
Soak two tablespoons of methi seeds in water for 30 minutes.
Drain the water and then add two tablespoons of dried methi leaves and a cup of coconut milk and grind it to a paste.
Apply to wet hair, leave in for 20 minutes and then rinse off with shampoo for a silky and long hair
Fenugreek Seeds For Dandruff
Add two tablespoons of methi seeds in water overnight and grind it into a fine paste the next morning.
Apply it on the scalp and leave it for 30 minutes.
Wash your hair with water (or shikakai) to treat dandruff.
Fenugreek Seeds For Strength
Soak the fenugreek seeds in the water for 24 hours
Strain and use the water to rinse hair.
Do not wash the hair immediately.
Let this water be there for at least 3 hours
After that wash your hair with lukewarm water (never use hot water on your hair).
Repeat this daily for at a month to see your hair gaining strength and volume.
Fenugreek Seeds Dry hair
Mix fenugreek seeds paste and coconut milk well
apply to your scalp and hair and leave for half an hour
Now wash off with a mild shampoo and water.
Fenugreek Seeds hair mask For Hair loss
Take the 2 tbsp of fenugreek seeds in mixer and grind them as powder.
Now take the powder in a bowl and add the 1 tbsp of coconut oil or olive oil to it.
Mix the both ingredients well and apply this paste on the hair loss and hair damaged area.
Let it dry for 10 minutes.
Then washed it off with the mild shampoo.
Fenugreek Seeds hair mask For Dandruff
Soak the fenugreek seeds over night.
Take the fenugreek seeds in the mixer and make it as fine smooth paste.
Now take the fenugreek paste in bowl.
Add the 1 tbsp of lemon juice to the paste.
Mix both of them well and apply this mix all over hair scalp.
This is the old grandma tip for the dandruff removing.
Fenugreek Seeds For voluminous, glossy and nutritious hair
Make paste of finely powdered fenugreek seed and coconut milk.
Rub the mixture on your scalp .
Wait for half an hour.
Wash the hair with some mild shampoo and condition it.
Fenugreek leaves hair fall control mask
Boil the fenugreek leaves in the water for 5 minutes.
Extract the fenugreek leaves with sieve and mesh the leaves into smooth paste.
Add the same amount of curd to the paste.
Apply this mixture evenly all over the hair.
Bind the hair with cap for 30minutes.
Now take the hair bath and wash the hair with mild shampoo.
Anti-Dandruff Hair Mask
To prepare this hair mask, first wash and soak 1/2 cup of fenugreek seeds overnight.
In the morning grind these fenugreek seeds into a smooth paste.
Mix 4 tbsp of almond oil and 1/2 freshly squeezed lime juice to this fenugreek paste.
Apply this paste to your damp hair and scalp.
Leave for 30 minutes and then rinse using lukewarm water.
Recommended – Do this twice in a week to discover shiny, healthy and super long hair.
Fenugreek & amla hair mask
Take the fenugreek seeds powder from the mixer.
Mix the 2 tbsp of fenugreek seeds powder,2 tbsp of alma powder and 4-5 tbsp of lemon juice in bowl.
Mix all the ingredients well and make the smooth paste.
Apply this paste all over the hair and dried it for 20 minutes.
Rinse it off with cool water.
Fenugreek is the natural spices made for hair and by using these hair masks get rid of the hair problems.
Fenugreek seeds powder and lemon juice For Dandruff
Fenugreek seeds powder and lemon juice mixed together can be used as an effective treatment for dandruff. Make a paste using both the ingredients and apply it on the hair and scalp. Wash the hair with lukewarm water after 20 minutes.
Fenugreek Or Methi Seeds For Hair Growth.
Make a powder of very slight roasted fenugreek seeds and store in a jar.
Soak 1cup of methi powder with 1 cup of amla powder in Luke warm water overnight.
Use as a hair pack next day and keep on for about 20 minutes before washing off.
Follow up:
Follow-up with methi oil or plain amla oil at night with warm massage for great results.
Apply these Fenugreek hair mask weekly twice or thrice
Fenugreek Seeds Homemade Facial Scrub
Take the soaked fenugreek seeds mixer and add yogurt in the mixer.
Take the two ingredients in 2:1 quantities.
Grind them like rough paste.If it becomes smooth add the methi powder to it to make rough.
Rub this mixture on the face.
This exfoliates the dead skin cells from the face
Source: Google

Related Post:
Fenugreek Tea Recipe ( Methi ) 
Differenr Types OF Face n Hair Masks  
Skin Care Remedies And Tips  
Coconut Milk Recipes For Hair Growth  
Coconut Oil Hair Mask Recipes For Damaged Hair And Hair Growth  
Herbal Remedies for Glowing Skin 
Face Masks  
3 types of Hair 3 types of Shampoo & Tips 

DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Weight Lose With Tequila

A recent study conducted by the American Chemical Society (ACS) reveals that the sugars found in the plant that makes tequila could help lower blood glucose levels for people with type 2 diabetes. Researchers believe that this could help obese people lose weight.
Agavins is a natural form of sugar that is found in the agave plant. It is non-digestible and according to the study it can act as a dietary fibre and, as a result, will not raise blood glucose. It is necessary to differentiate it from the commonly known agave syrup, which is actually quite similar to a dangerous high-fructose corn syrup.
Dr. Mercedes G. López, Ph.D. and one of the researchers on the study said,
“We have found that since agavins reduce glucose levels and increase GLP-1, they also increase the amount of insulin.”
GLP-1 is a hormone that slows the stomach from emptying and stimulates the production of insulin.
Lopez further added,
“Agavins are not expensive and they have no known side effects, except for those few people who cannot tolerate them.”
This means that people feel full and, as a result, would eat less.
To prove this, the scientists fed mice a standard diet and added agavins to the water.
The study revealed that the mice who consumed agavins ate less and had lower blood glucose levels.
The effects were stronger than other artificial sweeteners and the mice consuming agavins also produced the GLP-1 hormone.(glucagon-like peptide 1)
So, you know the saying, when life gives you lemons, ask for tequila! A shot or two once in a while is not something you have to feel guilty about! Cheers to that!
The research was presented at the National Meeting of the American Chemical Society (ACS) in Dallas.

What is glucagon-like peptide 1?
Glucagon-like peptide 1 belongs to a family of hormones called the incretins, so-called because they enhance the secretion of insulin. Glucagon-like peptide 1 is a product of a molecule called pre-proglucagon, a polypeptide which is split to produce many hormones including glucagon.
Because they come from the same source, these hormones share some similarities, so are called ‘glucagon-like’. Cells found in the lining of the small intestine (called L-cells) are the major source of glucagon-like peptide 1, although it is also secreted in smaller quantities by the pancreas and the central nervous system.
Glucagon-like peptide 1 encourages the release of insulin from the pancreas, increases the volume of cells in the pancreas which produce insulin (beta cells) and holds back glucagon release. Glucagon-like peptide 1 also increases the feeling of fullness during and between meals by acting on appetite centres in the brain and by slowing the emptying of the stomach.

Tequila Recipes
Salty Chihuahua (with Lemonade)
Ingredients:
1.5 oz. tequila
5 oz. lemonade
Splash of lime juice
Lime wedge, and coarse salt or sugar for garnish (optional)
Directions:  
Rim glass with salt or sugar. Fill glass with ice. Pour in tequila and lemonade. Squeeze and drop in lime wedge for a splash of lime juice. Stir and serve.!
Juan Collins
Ingredients:
4.5 oz. tequila (Hornitos Plata Tequila recommended)
1.5 oz. lemon juice
1 tsp. sugar
9 oz. club soda
Lemon wedge for garnish
Directions: 
 Fill tall glass with ice. Add all ingredients, and stir. Garnish with lemon and serve. (Yup, it’s THAT easy!)
Tangerine Ginger Margarita
Ingredients
4 slices fresh ginger, each 1/4-inch thick
2 slices tangerine, each 1/2-inch thick
1 1/2 ounces blanco tequila (100% agave)
1 ounce simple syrup
1 ounce freshly squeezed lime juice
2 ounces pomegranate juice
optional garnish: pomegranate seeds
Directions:
In a shaker, crush the ginger with a muddler. Add tangerine slices and muddle further, then top with ice, tequila, simple syrup, lime juice, and pomegranate juice. Cover tightly and shake for 15 seconds.
Strain into a martini glass or coupe and garnish with a few pomegranate seeds if desired.
In-Sandiary
Ingredients
For rimming the glass:
1 ounce fresh lime juice
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon ancho chili powder
For the cocktail:
1 cup cubed ripe watermelon, seeds removed
2 ounces blanco tequila
1/2 ounce fresh lime juice
1/4 ounce simple syrup
ice
Directions
Place 1 ounce lime juice in a saucer. Mix kosher salt, sugar, and ancho chili powder. Place in second saucer. Dip serving glass into lime juice, rotating so outer edge of the glass becomes moist. Repeat in the second saucer with the chile salt mixtu
Juice watermelon or muddle well in a cocktail shaker to yield 2 ounces watermelon juice. Strain and discard solids.
Add 2 ounces watermelon juice, tequila, 1/2 ounce lime juice, and simple syrup to a cocktail shaker and fill with ice. Shake well. Fill rimmed serving glass with ice and strain drink into the glass. Serve immediately.
All the King's Men
Ingredients
1 1/2 ounces reposado tequila
1/2 ounce Averna
1/2 ounce ruby port (we like Noval Black)
1/2 teaspoon honey
1 ounce freshly squeezed lemon juice
1 to 2 ounces ginger beer (we like Fever Tree)
For garnish: 1 paper-thin slice fresh ginger, 2 blackberries (optional)
Directions
Combine the tequila, Averna, port, honey, and lemon juice in a cocktail shaker filled with ice. Cover and shake for 15 seconds, until well chilled.
Fill a Collins glass with ice. Simultaneously strain the mixture and pour the ginger beer into the glass. (Or strain mixture into glass, top off with ginger beer, and stir gently.) Garnish with ginger slice and blackberries. Serve immediately.
Source :Google

DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider  

   

Home Remedies for Diabetes

According to the American Diabetes Association, 25.8 million Americans have diabetes and by 2020 half of all Americans will suffer from this disease.
Here are some homeremedies for diabetics
Dirnk Water
Drink plenty of water; being dehydrated raises blood sugar levels by making your blood more concentrated. Hydration helps boost energy levels, reduces sugary cravings, and supports metabolism
Bitter Gourd
Bitter gourd, also known as bitter melon, can be helpful for controlling diabetes due to its blood glucose lowering effects. It tends to influence the glucose metabolism all over your body rather than a particular organ or tissue.
It helps increase pancreatic insulin secretion and prevents insulin resistance. Thus, bitter gourd is beneficial for both type 1 and type 2 diabetes.
Bitter Gourd juice
Drink some bitter gourd juice on an empty stomach each morning.
First remove the seeds of two to three bitter gourds and use a juicer to extract the juice.
Add some water and then drink it.
Follow this treatment daily in the morning for at least two months.
Also, you can include one dish made of bitter gourd daily in your diet.
Here is few caution for you
1)Don't consume more than two bitter gourd a day, it may cause mild abdominal pain or diarrhea
2)Pregnant women aviod taking too much bitter gourd, because it may lead to preterm labor.
Bitter gourd has so many health benefits in them, i am listing somethem which i refered through google search..
High in Fiber
Twice Potassium than Banana
Twice
Purifies Blood
Helps in Losing Weight
Strengthens Immune Sysytem
High in Beta Carotines, helps in solving eye problems
Anti Cancer Properties
Helps Curing Cholera
Cures Hangover
Respiratory Disorder
Blood Disorders
Bitter Gourd Apple juice
Serves : 2 to 3
Ingredients:
Bitter Gourd -1 large
Green Apple / Red Apple - 1
Ginger - 2 cm piece peeled and chopped
Lemon Juice - 1 tblspn or to taste
Salt or Black Salt - 1 tsp + 1/2 tsp
Green Chilli or Black Pepper - 1 small chopped
Cold Water as needed
Method:
Take bitter gourd and wash it well. Cut them in half, scoop out the seeds. Chop it into small pieces.
Take this in a bowl, add in 1 tsp of salt over this and mix really well with your hands. Set this aside for 10 to 15 mins.
Now chop a apple, remove the seeds and set aside.
Now take the bitter gourd and squeeze it in your hands, the juices will come out, discard it.
Take the squeezed bitter gourd in a blender, add in green apple, chilli, ginger and puree smoothly adding some water.
Strain this, add in lemon juice and salt. Mix well.
Add more water if too thick.
Pour it into glasses and serve cold.
Bitter Gourd Cucumber juice
2 large bitter melons
1 medium cucumber
Half a lemon
Both the cucumber and lemon will dilute the strong bitter flavor of the 2 large bitter melons but you will still feel the bitterness of this drink as you chug it down.
If you’re afraid of drinking pure bitter melon juice, this is a good alternative recipe to get your taste buds acquainted to the flavor.
Bitter Gourd Cucumber Apple juice
2 large bitter melons
1 medium cucumber
Half a lemon
1 Fuji apple
If the blood sugar busting diuretic is still too strong for you then try this recipe, it is similar but I’ve added a Fuji apple in there. I love using these types of apples because they are firm and have a lot of juice but limit it to just one because we don’t want to add to much fructose into this drink.
If you prefer to use green apple that’s alright because it’s purpose is only to dilute bitterness and add flavor to this drink.
Cinnamon
Cinnamon has the ability to lower blood sugar levels by stimulating insulin activity. It contains bioactive components that can help prevent and fight diabetes.
Certain trials have shown that it can work as an effective option to lower blood sugar levels in cases of uncontrolled type-2 diabetes.
Coffee or Tea
You might sprinkle cinnamon on that latte or cappuccino when you are out. Why not do the same when you have coffee or tea with milk at home?
Cinnamon Water
Mix one-half to one teaspoon of cinnamon in a cup of warm water. Drink it daily.
Another option is to boil two to four cinnamon sticks in one cup of water and allow it to steep for 20 minutes. Drink this solution daily until you see improvement.
You can also add cinnamon to warm beverages, smoothies and baked goods.
It is recommended to take half spoon of cinnamon powder everyday to get the desired effect. It can also be chewed in its natural form instead of being made into a powder.
Cinnamon Water
Fill a pan with one cup of water and add some cinnamon sticks in it then boil it for at least 20 minutes. Drink this water daily.
Detox Drink will help your body burn fat, lose weight, fight diabetes
Ingredients
1 glass of filtered water (12-16 oz.)
2 Tbsp. Bragg – Apple Cider Vinegar
2 Tbsp. lemon juice (Lemon juice helps balance blood sugar and has an alkaline effect on your body helping to regulate ph. )
1 tsp. cinnamon
1 dash cayenne pepper (optional)
1 packet White Stevia Powder (or) use raw honey 1 tsp (Stevia is an all natural sweetener made from the stevia plant and it is a great replacement for any artificial sweeteners)
Directions
Blend all ingredients together and drink!
Cinnamon powder and water
Ingredients:
Water – 1 liter
Cinnamon powder – 3 teaspoons
Directions:
Firstly, you take water and allow it to boil for about 15 – 20 minutes.
Then, you add cinnamon powder into this and continue simmering this water for another 20 minutes.
After that, you strain the liquid.
Finally, you drink this water every day.
How to Eat Cinnamon to Lower Blood Sugar
Add cinnamon to your diet gradually. Start with 1g daily and take it gradually throughout the day, rather than taking it all at once. Record your glucose levels and note any changes to discuss with your doctor.
Note:
Do not stop or alter your current diabetes medications without consulting your physician.
Note:
Cinnamon, however, should not be taken in excess because we commonly use Cassia cinnamon (found in most grocery stores) which contains a compound called coumarin. It is a toxic compound that increases the risk of liver damage
Fenugreek
Fenugreek is an herb that can also be used to control diabetes, improve glucose tolerance and lower blood sugar levels due to its hypoglycaemic activity. It also stimulates the secretion of glucose-dependent insulin. Being high in fiber, it slows down the absorption of carbohydrates and sugars.
Fenugreek Water
Soak two tablespoons of fenugreek seeds in water overnight. Drink the water along with the seeds in the morning on an empty stomach.
Follow this remedy without fail for a few months to bring down your glucose level.
Fenugreek Powder
Eat two tablespoons of powdered fenugreek seeds daily with milk.
Note:
No foods or medications should be taken for the next 30 minutes after consuming the water.
This treatment is recommended for 2 – 3 times per week.
You can also add fenugreek seed to cereals and wheat flour and have it regularly.
Fenugreek Tea
Put two spoons of fenugreek leaves in boiling water for ten minutes and ten strain it and drink it.
You can add 1 tablespoon of agave nectar, which is a sugar substitute, to the tea.
This will remove the bitterness from the tea.
You may have this tea twice daily.
This helps in lowering the blood sugar
Dried Fenugreek seeds Water
Take 4 tablespoon dried fenugreek seeds and leaves and pour one cup of water in it.
Steep for 30 minutes and get a tincture of it.
Take half tablespoon of this tincture three times daily.
You also get fenugreek powder or supplements in your local herb store.
But having the seeds as it is far better than taking the supplements.
Note:
Before taking fenugreek you must consult a doctor. He will tell you how much of the seed you need to take regularly. Fenugreek seeds are said to be uterine stimulant. So you must not take it for controlling diabetes when you are pregnant. The seeds also cause diarrhea or stomach upset at times.
Mango Leaves For Diabetes
One of the best natural treatments is to use mango leaves for diabetes.
The benefits of mango leaves for blood sugar have been ascertained after lot of research. The research substantiates that the medicinal properties contribute to the lowering of the blood sugar levels within the body..They can also help improve blood lipid profiles.
Mango Leaves Water 1
Soak 10 to 15 tender mango leaves in a glass of water overnight. In the morning, filter the water and drink it on an empty stomach.
Mango Leaves Water 2
You just need to boil about three or four mango leaves and drink the water.Empty stomach first thing in the morning
Mango Leaves Powder
You can also dry the leaves in the shade and grind them. Eat one-half teaspoon of powdered mango leaves two times daily.
Curry Leaves
Curry leaves are another herbs that not only smells beautiful but also they contains some useful properties due to which you can take a huge advantage such as it contains anti-diabetic properties so including the curry leaves in your diet will surely help in controlling the blood sugar levels. Curry leaves have an outstanding function that it slows down the rate at which starch is broken down to glucose in diabetes.
Chew Curry Leaves
Simply take about 10 to 12 curry leaves and chew them properly daily in the morning on an empty stomach.
If you want to see a desire result then make sure you would have to continue this treatment for three to four months.
Curry leaves are also beneficial for reducing the obesity.
Aloe Vera
The gel present in aloe vera helps in reducing the fasting blood glucose levels. Phytosterols are the chemicals found in aloe vera that have enough anti-hyperglycemic effects useful for type 2 diabetes. You can also make a remedy by combining the aloe vera gel, bay leaves and turmeric that sounds excellent for controlling the blood sugar levels.
Aloe Vera Paste
Take one-half tsp of each of ground bay leaves and turmeric and one tbsp. of aloe vera gel then mix them well together.
Take two doses of this medicine daily, before lunch and dinner.
Green Tea
“We know people with diabetes have problems metabolizing sugar,” says Suzanne Steinbaum, DO, a cardiologist, director of women’s heart health at Lenox Hill Hospital in New York City, and author of Dr. Suzanne Steinbaum’s Heart Book. “Insulin comes along to decrease sugar, but with type 2 diabetes, the body isn’t so sensitive to insulin, so blood sugar levels go up. Through a complex biochemical reaction, tea -- especially green tea -- helps sensitize cells so they are better able to metabolize sugar. Green tea is good for people with diabetes because it helps the metabolic system function better.”
green tea can help regulate glucose in the body, helping to prevent or control diabetes.
A 2013 research review published in the Diabetes and Metabolism Journal outlined the potential benefits of tea when it comes to diabetes as well as obesity, which is a risk factor for diabetes. It highlighted a Japanese study that found that people who drank 6 or more cups of green tea a day were 33 percent less likely to develop type 2 diabetes than were people who drank less than a cup of green tea a week. It also reported on Taiwanese research that found that people who drank green tea regularly for more than a decade had smaller waists and a lower body fat composition than those who weren't regular consumers of green tea.
Green Tea Bag
Steep a bag of green tea in hot water for 2-3 minutes. Remove the bag and drink a cup of this tea in the morning or before your meals.
Psyllium husk (Isabgol)
Also known as psyllium husk is often used as a laxative. When isabgol comes in contact with water, it swells to form a gel-like substance. This slows the breakdown and absorption of blood glucose. Isabgol also protects the stomach lining from ulcers and acidity.
Isabgol With Water Or Milk
Dissolve 1 to 2 tsp (5 to 10 ml) of powdered isabgol into 8 oz (240 ml) of milk or water after every meal. Do this on a regular basis.
When your digestive system processes isabgol, a thick, gel-like substance forms and coats the walls of your intestines. This coating slows down the breakdown and absorption rate of glucose.
Since your body will be absorbing glucose more evenly and slowly, your blood sugar is less likely to spike.
Adding psyllium to a normal diet can significantly lower insulin levels and decrease risk for metabolic syndrome -- a combination of conditions that increase risk for diabetes and heart disease
In obese people, according to a study published in the January 2011 "British Journal of Nutrition." Participants who consumed psyllium supplements for 12 weeks raised their total fiber intake to 55 grams per day and decreased their insulin and cholesterol levels.
A group that switched to a high-fiber diet and supplemented it with psyllium showed an average of 59 grams of fiber intake per day and even greater insulin-lowering benefits.
Taking psyllium along with a meal can help decrease post-meal blood sugar spikes in diabetics by up to 20 percent,
According to Dr. Donal O'Mathuna co-author of the book "Alternative Medicine: The Options, The Claims, The Evidence: How to Choose Wisely." The blood sugar-lowering effect was also demonstrated in non-diabetic people in a study published in the April 2012
"Journal of the American College of Nutrition," in which healthy participants who consumed 4 grams of psyllium with breakfast showed decreased blood sugar levels two hours after the breakfast meal compared to a control group that ate the same meal but did not take psyllium.
Note:
When you have diabetes, you should avoid having isabgol with curds. Due to the imbalances in your body, the isabgol is more likely to cause constipation when taken with curds if you have diabetes..
Neem
Neem has a number of amazing medicinal properties. Neem enhances insulin receptor sensitivity, helps improve blood circulation by dilating the blood vessels, lowers blood glucose levels and reduces one’s dependence on hypoglycaemic drugs.
Neem juice
Drink the juice of the tender shoot of neem leaves on an empty stomach for best results.
Neem leaves powder and water
Ingredients:
Dried neem leaves powder – 2 teaspoons
Water – 1 glass
Directions:
At first, you add this powder into the glass of water.
Next, you stir them well and have this solution.
You should consume this neem water in every morning without or with your empty stomach.
Black Plum or Indian Black Berry ( jamun -Jambul)
Black plum jamun can help a lot in controlling blood sugar level because it contains anthocyanins, ellagic acid, hydrolysable tannins etc.
Each part of the Jambul plant such as the leaves, berry and seeds can be used by those suffering from diabetes. In fact, research has shown that the fruits and seeds of this plant have hypoglycemic effects as they help reduce blood and urine sugar levels rapidly.
The seeds, in particular, contain glycoside jamboline and alkaloid jambosine that regulate control blood sugar levels.
Jamun is rich in vitamin C, iron, phosphorus, and calcium which can assist you in speeding up your immune system. In addition, its seeds are also used to treat diabetes effectively and quickly while the extracts of bark and its leaves are effective in reducing the blood sugar levels and glycosuria or sugar in your urine. Here are some simple and easy remedies to use it for curing this problem.
Jamun powder and water
Ingredients:
1 to 2 teaspoon of jamun powder
1 glass of water
Directions:
At first, you add the water to the jamun powder.
Next, you mix them well and then have this mixture in the morning when your stomach is still empty.
You continue drinking the jamun solution every day.
Jamun leaves
Ingredient:
A few jamun leaves
Directions:
Firstly, you wash these fresh jamun leaves thoroughly.
Then, you put these leaves into your mouth and then chew them.
You repeat the same process daily.
Grape Seed Extract
Grape seeds are a rich source of vitamin E, flavonoids, linoleic acid and oligomeric proanthocyanidins. Recent studies have proved their efficacy in treating diabetes.
Grape Seed Capsules
The grape seeds are ground and placed in capsules; the person can take up to 300mg per day to reduce the blood sugar levels.
Research shows that grape seed extract can help prevent diabetic retinopathy.
The Recommended Dose Of Grape Seed Extract
1 mg per pound of body weight (round your weight up or down to the nearest 50 pounds), in divided doses with meals, for the first week. Then continue with a maintenance dose of half that amount.
For example, if you weigh 210 pounds, take 200 mg a day for the first week, and then continue taking 100 mg a day.
Diabetic retinopathy is a disease of the small blood vessels in the eye's retina.
Olive Oil
Olive oil is believed to have beneficiary effects such as reducing the cholesterol and triglycerides level in the blood. It also helps to reduce blood sugar level. Cooking all foods with edible olive oil brings about this effect on the long run.
Basil Tulsi
This is a medicinal plant, which is also considered holy by many Indians right from ancient times. It is recommended to extract the juice from the leaves and consume it.
Basil leaf This is a holy plant in India where it is called Tulsi. It is also an adaptogen, one which reduces both fasting and post-meal glucose levels. Holy Basil is high in antioxidants, and is available in tea form (Whole Foods carries Tulsi Tea)
Having high blood sugar is an inflammatory condition, biochemically, and antioxidants are powerful anti-inflammatory nutrients.
Eating Fresh Basil Leaves
A daily habit of eating fresh leaves from the garden after washing has tremendous effects on the body. Basil leaves bring about a significant reduction in the blood glucose level.
Apart from that, this leaf also has anti-stress, anti-asthmatic, anti-bacterial, anti-fungal, gastric anti-ulcer, anti-oxidant, anti-viral, anti-tumor, anti-mutagenic and immuno-stimulant properties.
Tulsi Tea Recipe
Cooking Time: 10 mins Makes 1.25 cups
Method
Combine the tulsi and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Strain the water using a strainer in a deep bowl.
Add the lemon juice and mix well.
Serve warm.
Ginger Tulsi Tea Recipes
Ingredients
Ginger - a one inch piece
Tulsi leaves - 10
Tea powder - 1/2 tsp
Sugar - as needed
Directions: 
Crush ginger and tulsi leaves coarsely.
Boil a cup of water in a pan.
Add tea powder and when it starts boiling, add ginger, tulsi and swtich off the stove.
Strain into a cup, add sugar and mix well.
Dried Tulsi Leaves Tea Recipes
Snip approximately ½ cup fresh leaves from the plant. Use scissors to snip the leaves, one-at-a-time. This assures that you don't damage the plant so it can continue to thrive. Then,
_Spread the leaves of the holy basil, or tulsi, out on a baking sheet. Preheat your oven to 400 degrees for 10 minutes. Bake the leaves on the central rack for 15 minutes. This dries them quickly.
_Stuff the dried leaves in a muslin or cheesecloth pouch. Tie the top of the pouch into a knot.
_Fill a teapot with 2 cups boiling water. Throw the pouch into the hot teapot and cover it. Let it steep for up to 5 minutes. Pour into a cup or mug. Flavor with honey and/or milk or enjoy as is.
Lady's Finger
This most sought out vegetable is rich in soluble fibers. It helps to slow down the absorption of glucose from the intestine.
Lady's Finger Water
Soak one lady's finger slit in the middle in a glass of water overnight and consume it on an empty stomach. Done over a month, it reduces the blood glucose level to a great extent.
Beans
Beans help to slow down the digestion process thereby preventing the rise in blood glucose level. Beans give a feeling of fullness to the stomach and satiety is reached early.
Soy
Soy is a blessing for those having unmanageable chronic diabetes. Soy contains isoflavones that help to reduce blood sugar levels while keeping the body well nourished. It also prevents the accumulation of fat as it gives very little calories. It is ideal for weight reduction program too.
Vinegar
Many may not include vinegar in their regular diet. But this again helps diabetics to reduce the sugar concentration in the blood. Add vinegar to foods that can be palatable with this ingredient.
Two spoons of vinegar before food helps in the reduction of glucose influx.
Papaya
It is recommended to consume papaya on a daily basis as it has natural blood sugar controlling capability that helps to control diabetes by and large. It is also a rich source of vitamin C and anti-oxidants along with carotenes and flavonoids.
Papaya Leaf With Water
papaya leaves is the top choice for you. This remedy can help you to increase the insulin sensitivity.
Ingredients:
10 papaya leaves
8 glasses of water
A pan
Directions:
At first, you pour water in the pan and place this pan on the heat.
Then, you add papaya leaves into the water.
Next, you boil the water for 5 to 7 minutes or until it reduces to a half of its quantity.
After that, you let it cool down for a few minutes.
Finally, you have this water in small doses throughout the day.
You can take this water daily.
Source-Google 

Fruits For Diabetes Patients

DISCLAIMER
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Health Benefits of Brown rice

Brown rice :is an unrefined and unpolished whole grain which is produced by just removing the surrounding hull of the rice kernel. Brown rice grain retains its nutrient-dense bran and germ layer. It is chewier as compared to white rice and has a nutty flavor.
A popular choice for digestive aid, brown rice offers 3.5 grams of fiber in one cup. It also contains more vitamins and iron as compared to white rice, making it a healthier option. In addition to that, a study conducted in 2007 showed that Japanese women who consumed rice in high quantities were 41 per cent less likely to suffer from constipation than those who consumed low quantities of rice.
Brown rice is a heartier, fiber-packed alternative to less-than-super white rice. A half-cup serving contains 1.7 grams of Resistant Starch, a healthy carb that boosts metabolism and burns fat.
Plus, brown rice is a low-energy-density food, meaning it's heavy and filling but low in calories. One study found that women who ate a higher-energy-density diet gained three times as much weight over six years than women eating a low-energy-density diet.
Germinated brown rice :also known as ‘sprouted brown rice’ is another popular form of brown rice attributing to its extra-nutritious value. High nourishing content of the germinated brown rice owes to the presence of gama-aminobutyric acid (GABA). Germinated brown rice can be obtained by soaking and sprouting of the brown rice in water for a specified number of hours.
This method has been considered best for obtaining the maximum amount of GABA and elevating the levels proteins and good enzymes in the germinated brown rice. The process of germination also leads to significant increase in essential components such as ferulic acid, lysine, magnesium, potassium, vitamin E, niacin, vitamin B 6, thiamine, and dietary fiber in the germinated brown rice.
These released nutrients aids in better absorption during digestion and prevent intestinal irritations, inflammations and allergies. Germinated brown rice can be stored in dried form to increase its shelf life without effecting its advanced nutritional worth.
Benefits of Brown rice
Diabetes: Brown rice is beneficial for diabetic and hyperglycemic individuals. It has a low glycemic index which is helpful in reducing insulin surges and assists in the stabilization of blood sugar levels in the body. A comparative study conducted in this regard has revealed that brown rice is rich in phytic acid, fiber, and essential polyphenols. It is a complex carbohydrate which helps in slower release of sugars as compared to white rice. American diabetes association also recommends choosing nutrient-dense brown rice over white rice for diabetics in order to accomplish the need of essential vitamins, fiber and minerals in their diet.
Obesity: Brown rice is instrumental in seeking weight control for the people combating with obesity. Brown rice contains manganese which helps to synthesize the body fats. A research study conducted in this regard has revealed that consumption of whole grains such as brown rice has positive effects on the body with respect to reduction in body mass index and body fat. It also enhances the activity of glutathione peroxidase, an antioxidant enzyme and helps elevate the levels of HDL cholesterol in the obese individuals. Another comparative research has also advocated the anti-obesity effects of germinated brown rice.
Digestive health: Brown rice is healthful staple which can be added to the daily diet for keeping a healthy digestive system. Fiber present in helps regulate the bowel function and keeps a fuller feeling. A comparative study investigating the effects of white rice and brown rice during gastric digestion has made it qualitatively evident that the bran layer on brown rice prevents the absorption of acid and humidity resulting in better texture retention. Fiber content also brings relief from other troubling conditions such as constipation and colitis. 
Cholesterol: Brown rice is a healthy option for maintaining healthy levels of cholesterol attributing to the presence of naturally occurring oils. An investigative study has revealed that brown rice possess hypocholesterolemic qualities and regulates cholesterol catabolism. It contains beneficial nutrients that help in lipid and glucose metabolism. Another study conducted has revealed that consumption of brown rice has shown significant improvement in the serum and HDL cholesterol concentrations in the subjects with chronic ethanol abuse. It has also suggested germinated brown rice extract helps in preventing the rise in the liver triglycerides due to excessive alcohol intake attributing to the presence of gamma-aminobutyric acid
Anti-depressant properties: Germinated brown rice possesses anti-depressant qualities and helps in combating anxiety related disorders. An investigative study has suggested that germinated brown rice contains essential amino acids such as glutamine, glycerin and GABA. These inhibitory neurotransmitters facilitate reduction in the allowance of messages associated with anxiety, depression and stress in the brain resulting in a relaxed state of well-being.
Insomnia: Brown rice helpful in the treatment of insomnia. Brown rice is a natural source of sleep hormone melatonin. It enhances the quality of sleep by relaxing the nerves and increasing the sleep cycle.
Strong immunity system: Brown rice is loaded with significant quantities of vitamins, minerals and essential phenolic components which help boost the immune system of the body. It nourishes the body, accelerates healing and enhances its ability to fight infections.
Bone health: Brown rice is helpful in the maintenance of healthy bones. It is rich in magnesium which along calcium provides the bones their physical structure. Magnesium-rich brown rice prevents bone demineralization and is beneficial for medical conditions such as arthritis and osteoporosis.
Brain & Nervous system: Brown rice is beneficial for the smooth functioning of the brain and nervous system. It helps in accelerating the metabolism in the brain attributing to the presence of vitamin B and essential minerals such as manganese. Magnesium present in brown rice balances the activity of calcium in the body and helps in the regulation of nerves and muscle tone. It prevents the sudden surge of calcium into the nerve cells and activation of nerve. This aid in keeping the nerves and muscles relaxed and prevent excessive contraction. Vitamin E present in brown rice also plays a vital role in preventing various brain diseases caused due to oxidative damage.
Cardiovascular health: Brown rice is rich in selenium which is beneficial for a healthy heart. Consumption of whole grains such as brown rice helps reduce the blockage of arteries due to plaque buildup. This protective action is contributory in the reducing the risk of cardiac disorders such as high hypertension and vascular diseases. Studies conducted in this regard have suggested that the tissue surrounding the grain of brown rice contains a healthful component which acts against the endocrine protein angiotensin II, implicated in the development of high blood pressure and atherosclerosis or hardening of arteries.
Psychosomatic health for lactating women: Sprouted brown rice is beneficial for the mental health of the lactating mothers. An investigative study has shown positive results in the nursing women with respect to reduction in mood disturbances, stages of depression and fatigue. It has also suggested that consumption of brown rice during lactation enhances body’s ability to resist stress and improves overall immune defense.
Neurodegenerative disorders: Germinated brown rice helps in the prevention of neurodegenerative complications such as Alzheimer’s disease attributing to the abundance of gama-aminobutyric acid. Sprouted brown rice contains healthful components which helps in the inhibition of harmful enzyme called protylendopetidase which is associated with Alzheimer’s disease. It is also beneficial for other cerebral-related disorders such as dementia and amnesia.
Brown Rice Can Prevent weight gain
A study conducted by Harvard researchers shows that women who incorporate whole grains, such as brown rice, into their diet were more likely to maintain a healthy body weight. They were also almost 50 percent more likely to not gain weight by eating a diet rich in whole grains.
Reduces Child Asthma
Asthma is a very common condition among children and causes many children to miss numerous days of school. But children who eat plenty of whole grains along with fish can lower their risk of developing asthma by 50 percent. Studies show that fruits, vegetables and even dairy don’t have much of an effect in reducing asthma, but whole grains and fish do.
Good Source Of Manganese And Selenium
One cup of brown rice contains 88 percent of the recommended daily value of manganese, a nutrient that plays an important part in fighting free radicals. Manganese is part of a compound known as superoxide dismutase, an antioxidant that prevents damage from free radicals created during the energy production process. Manganese is also important for deriving energy from protein and carbohydrates and plays a key role in the synthesis of fatty acids.
Selenium also plays a role in the antioxidant process and can destroy cancer cells and even repair DNA. Selenium is important for regulating the thyroid hormone metabolism and immune system function. Most people don’t take in the proper amount of selenium of which brown rice is a good source – it provides more than 27 percent of the daily recommended value.
Rich in fiber
Brown rice which is a power house of many minerals and vitamins is also a high source of fibers. It aids a pregnant lady to keep in balance state of all her cholesterol, sugar and blood pressure levels. Supplying brown rice for pregnant women gives about 14 percent mot required fiber and nutrients to her body. The fibers that are present in it help in fighting against many diseases like breast cancer.
Here are the 5 Weight Loss Reasons To Eat Brown Rice
OThe fiber in brown rice helps promote regularity and lower the risk of developing diabetes and heart disease.
OPeople who eat whole grains like brown rice tend to be leaner and have a lower risk of heart disease than those who don’t.
OBrown rice contains antioxidants, phytoestrogens and phytosterols that help protect against coronary disease.
OBrown rice provides a healthy boost of vitamins, minerals, fiber, antioxidants and phytonutrients.
OGrains like Brown rice are rich in carbohydrates – the body’s main fuel supply – so we need a fair amount daily.
Brown rice is a perfect fuel for your body and a perfect fuel for weight loss. Using weight loss hypnosis you can end cravings for junk food and create healthy cravings whole grains, vegetables and fruit.
Brown rice side effects
Brown rice is generally hypoallergenic and does not contain any significant amount of disturbing elements such as purines or oxalates.
Here is a comparison of nutrition labels per 100g; you’ll find that there is not much between them.

Two More Things
1. White rice is digested more easily, in terms of a lack of bloating, gas, cramps, bowel problems and other such discomforts, than brown rice. For those with a sensitive digestive system, this matters.
2. Arsenic is a tasteless, odorless element which occurs naturally in the earth’s crust. The effects of arsenic poisoning include stomach pain, hand and foot numbness, digestive upset, thickening skin and swelling. All rice contains some arsenic. In fact, many foods we eat regularly contain some arsenic, and for the most part, the amounts we ingest are small enough to be of no great concern. However, if you had to choose between foods with more or less arsenic, presumably, you would choose the latter.
Brown rice contains significantly more arsenic than white. That’s right – the “healthy” outer hull (full of micronutrients and anti-nutrients which essentially negate their benefits) allows it to retain a greater amount of arsenic.
In the end, it appears that it’s a pretty even match. But recapping everything we’ve discussed, the differences between the two are fairly small. What it comes down to is that if a person tolerates or prefers brown rice, by all means, they should eat it. If they prefer the taste of, or have better tolerance for, white rice, by all means, they should eat it instead. And most importantly of all, rice should be used as part of a balanced nutrition plan that gives you all the nutrients you require.

 
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider

Homemade Flavored Butter Recipes

Fruits Butter Recipes
Always use good quality plain butter, NOT margarine or butter substitute. You'll need to use REAL butter for gourmet flavor.refrigerate butter up to 2 weeks.
Fruit butter are made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt.
Butters are supposed to be smooth and well, buttery, so we prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pears.
If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Tips & Notes
Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath. | Equipment: Two 8-ounce canning jars
Tip: How to Prep & Measure Fruit
Berries: Remove stems; hull strawberries. Measure whole. Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
Note: 3/4 cup maple syrup (or honey) or 1/2-1 cup Splenda Granular can be used in place of 1 cup sugar.
Slow Cooker Peach Butter
Ingredients
5 pounds fresh peaches, peeled, pitted and chopped (sawa do kiloo)
1 cup sugar
1/2 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
In a blender, puree peaches.
In a 2-quart slow cooker, combine all ingredients.
Cook on low setting 4 to 6 hours, or until butter reaches a thickened consistency and brown color. Let cool. Store in a container and refrigerate until ready to use.
Notes
If you don't have fresh peaches on hand, feel free to used canned peaches
 Fig Butter
(Excellent on Grilled or Steamed Veggies, quick breads, toast, waffles, pancakes, biscuits, toast)
Ingredients
1/4 C fig preserves
1/2 C butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Spiced Peach Butter Yield: about 4 cups
Ingredients
3 pounds peaches
¼ cup water
2 teaspoons cinnamon
¼ teaspoon ginger
¾ teaspoon stevia extract OR 1 cup sugar/sucanat/or ½ cup maple syrup
Instructions
Peel and chop peaches.
Place peaches in crock with ¼ cup water.
Cover and cook on low 4 hours.
Mash.
Add cinnamon, ginger and stevia.
Prop lid and cook on HIGH 2 hours, stirring after the first hour.
Puree with food preocessor or immersion blender.
Freeze, can, or refrigerate.
This is an E condiment when using stevia. Two to three tablespoons per serving makes a great topping for pancakes or ice cream
Oven Apple Butter Yield: 4 to 5 half pint jars
Ingredients
2 quarts/1.8 liters applesauce
1 cup/227 gr brown sugar OR 1/3 cup honey (optional)
1/3 cup/78 ml apple cider vinegar OR lemon juice
1/2 teaspoon ground cinnamon (optional - leave this out if your applesauce was already spiced)
1 small pinch ground cloves (ditto)
Instructions
To make apple butter you need applesauce. You can start with store-bought, but you'll get a much tastier final product if you start with your own homemade sauce. You can use slow cooker applesauce or stove top applesauce.
Preheat the oven to 325F/163 C. Combine all of the ingredients in a large baking dish. Bake for approximately 3 hours.
Stir occasionally so that the applesauce near the edges of the baking dish doesn't cook faster than the sauce in the center. If you just want to stir once per hour, that's fine. If you can stir more often you will eliminate some of the cooking time in the oven. This is because the stirring will help release moisture from the applesauce so that it condenses into apple butter faster.
Apple butter will keep in the refrigerator for at least a month, or it is easy to can for longer shelf life.
To can apple butter, fill clean pint or half pint jars (it is not necessary to sterilize the jars for this recipe) leaving 1/2-inch of head space between the top of the food and the rims of the jars. Use a butter knife or a small spoon to release any air bubbles.
Wipe off the rims of the jars with a moistened paper or clean cloth towel (any food stuck to the rims could prevent a good seal). Fasten canning lids. Process in a boiling water bath for 15 minutes. Adjust for your altitude if necessary.
Variations
Because reducing applesauce to apple butter concentrates the flavor of the fruit, it can be fun to make single varietal apple sauces and butters. For instance, you could make Macintosh butter, Honeycrisp butter, etc. You will definitely taste the difference!
Fresh Strawberry Butter
Ingredients
½ cup fresh strawberries, diced (make sure they are really sweet and fragrant)
2 sticks real butter, (16 tablespoons) softened
¼ cup powdered sugar
Instructions
In a large bowl cream butter with a hand mixer until whipped and smooth.
Stir in powdered sugar.
Fold in diced strawberries.
Mix until butter is light pink and creamy.
Store in the refrigerator
Strawberry Apple Butter
Ingredients
2-3 cups strawberries (washed and stems removed)
3lbs apples (washed, quartered and seeds removed)
¼ cup honey (optional)
Instructions
In a 6 quart slow-cooker, combine strawberries, apples and honey and cover. Cook on medium-low for 12-18 hours.
Puree mixture with an immersion blender.
Prop lid open with a knife or chopstick (or the like, see below) and cook for another 2-6 hours on low, or until the mixture thickly coats the back of a spoon. The propped open lid will allow excess water to evaporate.
Once the desired consistency is reached, allow to cool and then ladle into glass jars. Butter may be kept in the freezer for long-term storage. Makes enough to fill three 16oz jars.
Stone-Fruit Butter
Fruit butters are made with less sugar than jam, so they have a less candied fruit flavor.
blends all types of stone fruits here, making combinations like nectarine-plum or cherry-peach. The yield here will vary slightly; when the fruit is especially juicy, there is more water to evaporate before the butter thickens, and the yield is smaller
Ingredients
5 pounds ripe peaches, plums, cherries or nectarines, pitted and coarsely chopped
1 cup water
1 1/2 cups sugar
6 tablespoons fresh lemon juice
Instructions
1 In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes. Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
2 Return the pureed fruit to the pot. Add the sugar and lemon juice and bring to a rapid boil. Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes. Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles. Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months
When the apple-pear sauce is served warm, you will not need any additional sugar. As it cools it loses some of the natural sweetness, and you might want to add sugar to taste."
Sugar Free Apple Butter Recipe
Ingredients
25-30 apples, (I like fuji, jonagold or sweet sixteen)
2-4 tsp ground cinnamon
1/4-1/2 tsp ground all spice
1/2-1 tsp ground cloves
Instructions
1 Start coring and slicing apples, dumping the slices into the crockpot as you go. Stop prepping apples when the crockpot is full (just save the remaining apples for later).
2 Put the crock pot on low for 10 hours. Feel free to stir when you walk by!
After 10 hours, add 2 tsp cinnamon, 1/4 tsp allspice and 1/2 tsp cloves. Mix well.
3 Core and slice more apples to fill the crockpot. Dump the new apple slices into what’s already cooked down. Mix well. Cook another 10 hours on low.
4 Repeat the process of adding more apples, mix, set the crockpot for another 10 hours.
5 Taste test your apple butter and add more cinnamon, allspice and cloves to your taste.
6 After it’s cooked a good 30-40 hours, use an immersion blender to puree it. (You could probably put through food mill or blender too but I find immersion blender the easiest).
7 Continue cooking until apple butter is the thickness that you want. If it’s not cooking down enough vent the lid a little. If it gets too thick, add some water or apple juice.
8 When you’re happy with the thickness, can apple butter using a *waterbath method.
Cholesterol 0mg, Sodium 0.04mg, Total Carbohydrate 5.17g, Dietary Fiber 1.18g, Sugars 3.75g, Protein 0g, WW Points Plus 1, Old Points 0
Sugar-Free Strawberry Chia Jam
Ingredients
3 pounds strawberries or blueberries, quartered
¼ cup lemon juice
1-3 teaspoons stevia extract (I use NuNautrals) OR 4 cups sugar (start with the small amount and taste as you go to get the sweetness right. It will depend on the sweetness of your berries – some people have reported that 1/4 cup is enough sugar.)
2 tablespoons chia seeds
Instructions
Lightly grease a 5 quart crock.
In crock, combine lemon juice, berries, and stevia. Stir to coat.
Cover and cook on HIGH for 1 hour.
Uncover and mash berries using a potato masher.
Cover and cook another hour.
Mash berries again.
Cover and cook for 2 final hours with a spoon propped under the lid to let moisture escape. You might need only 3 hours, but I needed 4 hours for mine to start to thicken.
Stir in chia seeds.
Ladle mixture into jars and let cool slightly.
Refrigerate or freeze for longer periods. This mixture will get thicker in the fridge as it cools and the chia seeds work their magic.
NOTE: When making Blueberry Jam, I find that I need to cook the mixture 5 hours to thicken instead of 4.
Fresh Fruit Butter
Ingredients
6 cups prepared fresh fruit, peeled if desired
1 cup water
1/2-1 cup granulated sugar , or brown sugar (see Note)
1 tablespoon freshly grated lemon, lime or orange zest , (optional)
1/4 cup lemon, lime or orange juice , (optional)
Instructions
1 Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
2If freezing or refrigerating, ladle the fruit butter into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature
Raw Mango Butter
Ingredients
6 cups unsulphured dried mangos, about 1 pound
1 Tbsp sea salt (you can use less)
1/4 cup whey
3 Tbsp - 1/4 cup (or more) raw honey
Instructions
1 Warm up filtered water in a pot till 100-115 F (Do not let it boil!). Pour dried mangos in there and let them soak till completely soft. Transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. I used less honey because the mangos were already sweet and didn't need to be sweeten up.
2 Transfer the butter into quart-sized mason jars. It should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before putting in your fridge. This should be eaten within 2 months. It is DELICIOUS with breakfast porridge, pancakes, bread and crackers.
Mango Butter
You can make papaya butter by substituting papaya for the mango. This butter will last for 1 week in the refrigerator."
Ingredients
1/2 cup honey
1/4 cup softened butter
1/4 cup finely chopped mango
Instructions
Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended
Chunky Pear Butter with a Lemon Twist
"Try this sweet, rich colored, butter-like spread made with ripe pears and a hint of lemon Liqueur. So easy to make and oh so good on toast or hot biscuits. If you prefer a lighter colored butter use white sugar in place of brown sugar."
Ingredients
5 pounds pears - peeled, cored and diced
1/2 cup water
2 cups packed brown sugar
2 teaspoons grated lemon zest
1/4 teaspoon ground nutmeg
1 teaspoon almond extract
2 tablespoons limoncello liqueur
Instructions
Place the pears and water into a pot or large saucepan. Cook over medium heat until pears are soft, about 30 minutes. Sterilize six half-pint jars and keep warm.
Transfer pears to a food processor and pulse until they reach your desired consistency. Return to the pan, and stir in the brown sugar, lemon zest, nutmeg, almond extract and limoncello. Cook over medium-low heat, stirring occasionally, until the mixture reaches a thick consistency like butter, about 1 hour.
Ladle the pear butter into the sterile jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to ensure a seal.
Apple Pear Sauce
"Pear applesauce? Papplesauce? Appearsauce? When the apple-pear sauce is served warm, you will not need any additional sugar. As it cools it loses some of the natural sweetness, and you might want to add sugar to taste."
Ingredients
4 pears, cut into chunks
3 apples, cut into chunks
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Instructions
Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.
Orange Butter
Ingredients
1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel
Instructions
Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.
Microwave Peach Plum Butter
"This is a peach plum jam that is easy to make and tastes great. You can freeze it and put it on ice cream.
Ingredients
1 cup finely chopped, peeled peaches
1 cup pitted, chopped plums
1 tablespoon water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup granular no-calorie sucralose sweetener (such as Splenda®
Instructions
Combine peaches, plums, and water in a microwave-safe glass or ceramic bowl. Heat in the microwave on high in 3 minute intervals, stirring between heating, until mixture is very thick, about 15 minutes. Stir in the cinnamon, ginger, and sweetener. Pour fruit butter into a jar. Cover and refrigerate until ready to use.
Blueberry Apple Butter
Spread made with blueberries and cooking apples, such as Gala or Granny Smith."
Ingredients
8 large cooking apples - peeled, cored, and sliced
8 cups fresh blueberries
2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/4 teaspoon ground cloves
9 (1 pint) canning jars with lids and rings, or as needed
Instructions
Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Lower Sugar Spicy All-Day Apple Butter
"This is my version of all day apple butter using more apples, less sugar, and a wider range of spices. It earned me a permanent supply of free apples from my local farmer friend, and I promise it will make you some new friends too!"
Ingredients
10 pounds apples - peeled, cored, and chopped
1/2 cup white sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sugar-free butter-flavored syrup
1/4 cup honey
1 tablespoon maple syrup
1 tablespoon Mexican vanilla extract
2 teaspoons lemon juice
1/2 teaspoon molasses
Instructions
Place apples in a slow cooker. Sprinkle with sugar, cinnamon, cloves, allspice, nutmeg, and salt. Cover and cook on High for 2 hours.
Stir butter-flavored syrup, honey, maple syrup, vanilla extract, lemon juice, and molasses into the apple mixture; mash apples with a potato masher or fork.
Reduce heat to Low, cover, and continue cooking apple mixture until thickened and dark brown, 9 to 11 hours, whisking frequently. Remove cover and cook for 1 to 2 more hours
Easy Low Sugar Pear Butter in the Oven
Ingredients
3 pounds very ripe organic pears
2 teaspoons fresh organic lemon juice
1/4 cup granulated sugar
Optional additions to the pear purée before cooking:
The zest and juice of an orange or a lemon
A cinnamon stick (remove after cooking) or some ground cinnamon
A pinch of ground nutmeg, allspice, star anise, and/or cloves
Fresh ginger or ginger powder
A dash of vanilla or a vanilla bean (remove after cooking)
A little pure almond extract
A splash brandy or pear brandy
Honey in place of the sugar
A few sprigs of fresh rosemary (remove after cooking)
Instructions
1. Heat the oven to 300°.
2. Cut the pears into large chunks, removing any real bad spots (no need to peel and core unless your pears aren't very soft).
3. Press the pears through a food mill into a large bowl, remembering to reverse the direction of the handle after every few turns. You should end up with about 4 cups of smooth pear purée.
4. Stir in the lemon juice and sugar.
5. Pour the purée into a nonreactive (stainless steel, ceramic, or enamel coated) pan, such as a 3-quart CorningWare oblong dish (or a large stainless steel roasting pan for larger batches) and let it cook, stirring every 30 minutes with a wooden spoon, until it is the desired thickness, about 2 to 2½ hours. Start taste testing after 1½ hours. Remember that it will thicken slightly as it cools.
6. Let the pear butter cool and store it in an airtight dish or jar in the Refrigerator Peach Butter
Fruit butters can be made in a slow cooker and peeling isn't necessary. The volume easily can be increased -- 5 large peaches make 1 pint of butter
Ingredients
5 large peaches, washed and pitted (no need to peel)
1/2 cup water
1 cup sugar
In a large saucepan, place peaches and water. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following
Instructions
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

Nut Butters Recipes
Nut Butters Include: Almond, Walnut, Cashew…
First step to creating a stellar homemade nut butter is to pick out 1 pound of your favorite nut (or combinations of nuts work – for example, you can have a mix of almond and cashew which is quite tasty). So you can technically have 1/2 pound of peanut and 1/2 pound of roasted almonds. Be creative, if one nut is overly pricey, you can mix peanut along with another more expensive nut and get a nice blended taste between the two. You can also choose a number of add-ons to really make your nut butter your own. Some of my favorite add ons are:
Cocoa Powder: You can add in real cocoa to make your nut butter chocolate tasting without all the calories
Honey, Agave or Natural Sweeteners: If you want your nut butter a little sweeter, add a bit of natural sweetener / just make sure you account for the extra calories that it adds to your overall calorie count. Remember that on the Mix & Match Slimquick Pure diet plan that you want to be between 1300 – 1400 calories daily, so just make sure you account for where it fits in.
Salt: A little but of salt can enhance the flavor; especially if its sea salt
Chili Powder: If you like things a little on the spicier side
Give making your very own home made nut butter a shot and figure out what combinations you like or don’t like. These nut butters taste great smeared on apple slices (check out this post for other fun and easy healthy snacks) as well as by the spoonful. Try some fun combinations and let me know what you think!
Almond Butter
Making your own Nut Butters can be tricky, because they have a tendency to separate. Here is a fool-proof method for making your own delicious, healthy almond butter.
Ingredients
2 c. Whole Almonds
1 T. Honey
1/2 tsp Sea Salt
Instructions
Soak the almonds in water at room temperature for half an hour. Drain, rinse, add fresh water and soak overnight in a bowl covered with a clean terrycloth. The reason for soaking the almonds is that the outer skins of almonds are very hard to digest and contain a natural enzyme inhibitor. Soaking them makes them considerably easier to digest by removing the inhibitor and the natural tannic acid within the nut.
Place the nuts, salt and honey in a food processor and hit start. Go find something else to do for the next 15 minutes or so while the processor does it's magic!
If you're curious, here's what the mix looks like after 3 minutes:
After 7 minutes:
After 15 minutes: Almond Butter is ready
Pistachio Butter
Ingredients
2 cups raw unsalted shelled pistachios
1/4 tsp kosher salt
1 Tbsp honey
1/8 tsp cinnamon
Instructions
Preheat oven to 350. Spread pistachios on a baking sheet and toast until just fragrant and starting to brown, around 6-8 minutes. This will depend a lot on your oven, so set a timer, keep a close eye on them, and stir after 4 or 5 minutes.
Pour hot pistachios in the bowl of a food processor and process until smooth and creamy, about 10 minutes. Add salt, honey, and cinnamon, and continue processing until smooth again, another 10 minutes. Taste and add more salt as necessary.
Store in an airtight container in the refrigerator.
Homemade Nut Butter
random, crumb-like pieces of nuts.
Ingredients
2 cups nuts
1 Tbsp coconut oil, melted
salt (optional, to taste)
Instructions
Using a large food processor or a blender*, grind nuts into a fine powder, approximately 2-10 minutes.
Add the melted coconut oil and continue processing, scraping down the sides as needed, until the nuts have released their natural oils and the butter is smooth and creamy, approximately 5-10 minutes.
Add optional salt and any other additional flavors once the nut butter is finished, and process for 1 minute to incorporate well.
Notes
I personally use a Blendtec with the twister jar for homemade nut butter, but most blenders and food processors will work too. Depending on your equipment, it might take less time, or more time, to get a creamy nut butter.
2 cups of nuts makes approximately 1½ cups of nut butter. Store in the fridge for up to 2 weeks.
Crunchy Coconut Cashew Butter
Ingredients
1 /2 cup Cashews
1 cup coconut flakes + more for garnish
pinch of sea salt
Instructions
Add coconut flakes to a food processor and process for 5-10 minutes until coconut butter forms. This is when it begins to look creamy. Add cashews and salt. Continue processing until smooth. Keep refrigerated in sealed container.
Coconut Butter
Coconut butter is made up of the kind of fat that is good for you and your heart (just like avocado). Coconut butter is not coconut oil and surprisingly tastes much different. The taste reminds me of a candied coconut and let me just say it is freaking amazing.
Not only is this unbelievably good it is also the easiest thing to make
Ingredient
5 cups of shredded unsweetened coconut (do not use coconut flakes or "reduced fat" shredded coconut, it will not work) *
Instructions
Place the shredded coconut into a food processor and turn it on.
Let it work its magic for about 10 minutes or until you have a nice creamy butter like consistency.
That's it!
Place the coconut butter into a container with a lid and store at room temperature. It will solidify at room temperature. When you are ready to use it just place it in a glass jar and heat in a bowl of hot water. You can also use straight out of jar as is (that is what I do). Put it on anything and everything!
Almond Chocolate Butter
Ingredients
1 cup of almonds
2 Tbs chocolate powder, unsweetened
3 Tbs honey or maple syrup
pinch of sea salt
2 Tbs of mini chocolate chips for garnish
2 Tbs Coconut Oil (only if needed)
Instructions
Add almonds to your food processor and turn it on. This delicious treat takes about 10-15 minutes of processing. You may need to occasionally stop and scrape down the sides and turn it back on. The time needed for the almonds to turn into butter depends on the power of your food processor. Allow it to keep running and it should eventually turn smooth. Once smooth and butter-like, add the remaining ingredients. Keep in a sealed mason jar and top with mini chocolate chips when ready to serve!
(If after 10 minutes of processing, the almonds still seem dough-like, add 1-2 Tbs of coconut oil and a bit of honey or maple syrup to allow it to become smooth ~ then add remaining ingredients.)
Milk Chocolate Cashew Butter
Ingredients:
10 ounces raw, unsalted cashews
1 teaspoon coconut oil, melted
2 ounces quality milk chocolate, melted
pinch of salt
Instructions
Add cashews to a high powered food processor and blend until smooth, about 6-8 minutes. Periodically scrape down the sides if needed. Once smooth and buttery, add in the coconut oil and chocolate, blending and scraping again until totally smooth. Add in salt and blend again, tasting to see if it needs more.
Store in a sealed container, preferably in the fridge. I go by the rule though... if I am going to eat it within 3-4 days, I do not refrigerate!
Peanuts Butter
Ingredients
8 ounces or 1.5 cups of honey roasted peanuts
Instructions
Using a small food processor, process peanuts on high for 2-3 minutes or until it becomes smooth. You may have to stop a few times to scrape the sides.
Tip: Feel free to use any flavor of peanuts, just make sure that they are roasted before you process them.
This recipe works perfectly for any roasted nut. So grab a bag of almonds or cashews and make peanut-free nut butter!
Peanut Butter
Ingredients
1 1/2 cups peanuts. (I used roasted and salted)
1/2 teaspoon olive oil
Optional: 1 tablespoon raw honey
Optional: Salt to taste
Instructions
Process peanuts in food processor or high-powered blender until finely chopped
While the processor is running, stream in a bit of olive oil
You may have to turn off processor a minute to remove lid and scrape bottom of bowl to incorporate everything
Next, stream in honey, if desired
Note:
Don’t like peanuts? No problem! Use this same technique to create other nut butters instead. (Almonds, cashews, etc)
Cinnamon Peanut-Almond Butter
Ingredients
2 cups peanuts
1 cup almonds
1 tablespoon ceylon cinnamon
Instructions
Add almonds to the food processor, dust with cinnamon, then add peanuts.
Process until you reach desired consistency. This make take 5 minutes or more.
Serve immediately or refrigerate for up to 6 weeks.
Enjoy straight from the fridge!
How-to Make Homemade Nut Butter
(these same instructions apply to all nuts)
2-4 cups of organic soaked and dehydrated raw nuts
1-2 tablespoons neutral, light tasting or flavor-complimenting oil, I prefer coconut oil
Optional:
extra fine sea salt
sweetener, such as maple syrup, honey, raw cane sugar, coconut sugar, coconut nectar, etc.
When making nut butters your nuts can be raw or toasted.
how-to roast your nuts.
1. After soaking and dehydrating (see above), add the nuts to the bowl of a 14 cup food processor. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the nuts to move to convert to butter! I found 2-3 cups to work the best in my 14-cup processor, 3+ cups definitely works but takes a bit longer to process.)
2. Grind to a fine powder (2-10 minutes, or so), at this time, you may want to add some oil. I personally recommend it, but it’s not necessary. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.
3. Continue processing – the nut’s oils are released and as the mixture continues to warm, it should turn creamy and smooth and move around very easily inside the bowl of your processor. If not, it is OK to add a bit more oil until the mixture is runny and blending smoothly. It may take up to 15-20 minutes until it is totally creamy, this depends on the strength and size of your food processor and how many nuts you are processing. Be patient.
4. If you want to add salt and/or a sweetener, do so at the very end.
Notes
_You can choose your nuts to be roasted or unroasted. If roasting, add your nuts in a single layer to a baking pan and roast in a 325º F oven for about 10-15 minutes, watching them very carefully. Toasted nuts have a deeper flavor. I personally find certain nuts are just better raw and others are better toasted, find what you like best.
_If using soaked, dehydrated (dried) nuts, you may find you need to add a little oil, I didn’t do so with every nut, but most needed a little. I play this addition by ear, I have used none at times and other times I have needed as much as 3 or 4 tablespoons. I really find that it helps the process move along quicker and produces much creamier results.
_This recipe requires the use of completely dry nuts, so please don’t skip the dehydrating. Always use DRY nuts, either soaked and dehydrated, or un-soaked.
_No matter how tempting it is, NEVER add water to your nut butter, it will produce a pasty non-creamy result and the nut butter will spoil quicker.
Spiced Maple Pecan Butter
Ingredients
2 cups of raw (soaked and dehydrated) pecans to make a pecan butter.
Add1 tablespoon of organic grade B maple syrup,
2 teaspoons of ground cinnamon,
1/2 teaspoon of ground nutmeg,
A pinch of ground ginger and
A little sea salt.
Instructions
This delectable treat tastes like a pecan pie in a jar. It’s amazing as is straight from the jar, served on oatmeal or toast or used as you would any nut butter.

Herb Butter Recipes
Ingredients
2-3 tbsp chopped fresh mixed herbs ( parsley, chervil, dill, marjoram, basil)
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
Tarragon & wholegrain mustard butter
Ingredients
1 tsp chopped fresh tarragon (remember this is very strong)
1-2 tbsp wholegrain mustard
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
Mint & cider butter
Ingredients
1 tbsp cider vinegar
2 tbsp chopped fresh mint
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
Chive & shallot butter
Ingredients
1 tbsp finely chopped shallots
2 tbsp chopped fresh chives
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
Parsley, lemon & chilli butter
Ingredients
3 tbsp chopped fresh parsley
2 tsp finely grated lemon zest
salt to taste
½ tsp crushed, dried chilli flakes
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
Dill butter
Ingredients
2 tbsp finely chopped pickled dill cucumber or gherkins
3 tbsp chopped fresh dill
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
NOTE: After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing.
Roll them into logs in wet greaseproof paper and chill until firm.
Rewrap in cling film and twist each end to seal.
Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.
Mustard Butter
(excellent on cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches )
Ingredients
1 tablespoon Dry Mustard
1 cup butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Roasted Red Pepper Butter
Ingredients
2 Tbs chopped roasted red pepper (drain off liquid)
1 green onions, thinly chopped
1/8 tsp salt
1/2 C butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated
creamy dip
Garlic & herb
Ingredients
1 crushed garlic clove
handful of snipped chives
a little lemon juice
fresh ground pepper
Instructions
stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper. 
Garlic mayonnaise
Ingredients
2 garlic cloves, crushed
5 tbsp good-quality mayonnaise
1 tbsp olive oil
Instructions
mix all the ingredients together. Decant the sauces into 3 serving dishes.
Garlic-Butter
Ingredients
1 stick butter, softened
1 tablespoon minced garlic
1 1/2 teaspoons chopped parsley
1 1/2 teaspoons lemon juice
Instructions
In a small bowl, combine all ingredients.
Serve immediately or cover and chill, then soften a bit before serving.
Chili Jalapeno Butter
Ingredients
1 jalapeno, ribbed, seeded, finely chopped
1 tablespoon vegetable oil
1 teaspoon dark chili powder
4 ounces salted butter
1/2 lime, juiced
Instructions
Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes.
Add the chili powder and cook for one more minute.
Add the butter and the lime juice. Remove from heat and skim off fat.
Good served on cooked vegetables or chilled and used as a spread.
Serves/makes 4 oz
Cumin Cilantro Butter
Ingredients
8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Instructions
Combine all ingredients in a mixing bowl and mix well.
Place prepared butter in a small bowl and refrigerate for up to 3 days.
Butter can also be frozen for 2 to 3 weeks.
Defrost in refrigerator.
Bring to room temperature before using.
Citrus Herb Butter
Ingredients
1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
Instructions
In the bowl of a food processor or mixer, combine all ingredients.
Beat until smooth, about 4 minutes.
Add salt and sugar to taste.
Pack into molds or a glass container with a lid, and refrigerate.
Keeps up to 1 week.
Grill Butter
Ingredients
1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice
Instructions
Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.
Lime Butter
Ingredients
1/4 pound butter, softened
2 tablespoons lime (lemon) juice
1 tablespoon freshly grated lime zest
2 tablespoons soy sauce
Instructions
Cream all the ingredients in a small bowl.
Form the mixture in a cylinder and wrap in waxed paper.
Chill until ready to use
Lime Cilantro Butter
Ingredients
1 clove garlic, crushed
1 tablespoon vegetable oil
2 tablespoons chili pepper, finely chopped
1/2 teaspoon lime zest
1 lime, juiced
4 ounces salted butter
Instructions
Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown.
Add the chili pepper, lime juice and the butter, cooking only until the butter is melted.
Add the lime zest. Remove from heat and skim off the butterfat.
Use to season vegetables.
Lemon-Garlic Butter
Ingredients
3 T. Butter
Zest of 1 Small Lemon
1 Small Garlic Clove, minced
1/2 t. Salt
Instructions
Cream butter thoroughly Combine all ingredients and mix until well blended.
Lemon Dill Butter
Ingredients
2 sticks butter, softened
1 tablespoon fresh lemon juice
3 teaspoons fresh chopped dill
1/8 teaspoon black pepper
1 teaspoon lemon zest (optional)
Instructions
In a small bowl, combine all ingredients.
Serve immediately or cover and chill, then soften a bit before serving.
Olive Butter
Ingredients
1/4 cup butter
2 tablespoons chopped ripe olives
1/4 teaspoon fresh lemon juice
Instructions
Cream butter thoroughly. Add remaining ingredients and mix until well blended
Parsley Butter or clerntro
Ingredients
1/2 cup butter, softened
3 cloves garlic, minced, optional
1/4 cup minced fresh parsley
Instructions
Cream butter until light and fluffy.
Blend in garlic and parsley.
Spoon mixture into a butter crock, or shape as desired.
Chill until ready to serve.
Roasted Red Pepper Butter
Ingredients
1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil
Instructions
Cut the pepper in half and grill, turning regularly, until the skin is blackened.
Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin.
Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly.
Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste.
Add the butter and remaining seasonings and mix thoroughly.
For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together.
Butter blended with herbs or other flavoring is delicious.
Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.
Spicy Butter
Ingredients
1/2 cup butter
4 drops hot pepper sauce -- or as desired
Cream butter thoroughly. Blend in hot pepper sauce
Chocolate Butter
1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup powdered sugar, sifted after measuring
Instructions
Combine all ingredients and beat until smooth and well blended.
Place in the refrigerator for about 45 minutes, or until firm and cold.
You can then form it into 2 sticks or other shapes.
Mustard Butter
Ingredients
1 cup butter
1 tablespoon Dry Mustard
Instructions
Mix well. Use on: cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches
Strawberry Butter
1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel
Instructions
Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.
Cinnamon Butter
Ingredients
1/2 cup butter -- softened
1 cup honey
1 teaspoon cinnamon
Instructions
Mix ingredients in bowl until light and fluffy.
Cinnamon Honey Butter
(Excellent on Grilled or Steamed Veggies, Breads & Rolls of all kinds, waffles, pancakes, french toast, etc)
Ingredients
1 tsp Cinnamon
2 Tbs. Honey
1/2 c. butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Garlic Black Pepper Butter
Ingredients
2 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon fresh black pepper, cracked
4 ounces salted butter
Instructions
In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown.
Add the fresh cracked black pepper.
Reduce heat to low.
Add the butter and cook until melted, being careful to now allow the butter to boil.
Remove from heat and skim off the salt and butterfat.
Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.
Garlic Butter
Ingredients
1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon onion powder
1 green onion, chopped fine
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)
Instructions
Let butter soften at room temp in small mixing bowl.
Add all other ingredients. Use fork to mash butter and thoroughly mix.
Spread garlic butter liberally on sliced Baguette or bread.
Put in toaster oven or reg oven, broil 1-2 minutes until lightly browned.
Garlic Butter II
Ingredients
1 tablespoon garlic powder
3 minced fresh garlic cloves
1 lemon (juice of)
1 pound salted butter
Instructions
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.
Almond Honey Butter
Ingredients
4 ounces almond paste
4 tablespoons butter -- softened
1/2 cup honey
Instructions
In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on bread, pancakes or plain warm cake.
Chocolate Honey Butter
Ingredients
1/2 cup butter, softened
2 tablespoons chocolate syrup
2 tablespoons honey
Just mix it all together and refrigerate
Honey Blueberry Butter
1/2 cup fresh or frozen (thawed) blueberries
1/4 cup honey -- divided
1/2 cup butter or margarine -- softened
Instructions
Heat blueberries and 2 Tablespoons honey in small pan to a boil over medium high heat, stirring constantly.
Cook 3 to 4 minutes or until mixture thickens and is reduced by half.
Cool. Blend in remaining honey.
Serve spread at room temperature, store in refrigerator, tightly covered.
Lemon Butter
Ingredients
1/2 cup butter, room temperature
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
Dash pepper
Instructions
Combine butter and seasonings. Beat until light and fluffy. Great on fish and vegetables.
Tomato and Green Peppercorn or Black perper Butter
Ingredients
1 1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice
Instructions
Combine rosemary, salt and garlic in container of small or large food processor.
Pulse to chop. Add tomatoes and peppercorns; pulse to chop.
Add butter and lemon juice; pulse to mix.
Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.
Tomato Butter
Ingredients
1/2 cup butter -- softened
1/4 cup oil-pack sun-dried tomatoes -- drained and chopped
1/2 teaspoon black pepper
Instructions
Stir sun-dried tomatoes into softened butter. Stir in pepper. Combine ingredients well
Tomato Butter
Ingredients
1 pound ripe or green tomatoes, washed, stemmed and cut in half
1/2 to 1 cup sugar, or to taste
Instructions
Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft. Force through a sieve or food mill.
Combine tomato puree with sugar and choose one of the following cooking methods.
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year