Another week, another nut butter and outdoor adventures…
This past weekend I ventured to Wilder Ranch State Park to partake in what was a pretty incredible coastal nature walk. Despite the clouds the docent kept the group’s energy up, detailing native plant and animal species encountered along the way. Who knew California had a state lichen?
These walks are free and happen every weekend at the ranch, so I’d highly recommend if you’re in the area.
After the coastal walk I toured the Wilder Ranch grounds. Led by another docent (this time in 19th century dress) I heard all about the history of the buildings, the families that once inhabited them, and the technological innovations that took place (in-home electricity pre-1900’s, automatic doors and lights, and photo-editing that would be challenging with today’s Photoshop).
Creamy Sunflower Seed Butter
- 1.5 cups raw sunflower seeds
- 1 tsp cinnamon
- Pinch of sea salt
What to do:
- Roast the sunflower seeds in the oven on 350 degrees Fahrenheit for 5-10 minutes. This helps bring out the flavor of the seeds.
- Blend the seeds, cinnamon, and salt in a food processor until smooth. You’ll have to scrap the mixture down from the sides of the processor a few times to get all the seeds blended.
- Once creamy, spread on sliced fruit, sprouted bread, or whole grain crackers. I store mine in a mason jar in the refrigerator so it will last longer. Enjoy!