​Many nut butters on the market are full of hidden sugar and hydrogenated oils. It turns out it is pretty simple to make your own! 
 
INGREDIENTS
• 4 cups raw cashews
• 2 teaspoons extra virgin coconut oil 
• 1/4 teaspoon sea salt (to taste)
• 2 drops of Madagascar vanilla
 
 
INSTRUCTIONS:
• Preheat oven to 325 F.
• In a large bowl mix the raw cashews with coconut oil,
 and salt.
• Spread evenly onto a baking sheet and toast for 10-15 minutes, or until lightly golden. Let cashews cool completely before blending.
• In a food processor or high powered blender add the toasted  
cashews and essential oil.
• Process for 5-10 minutes depending on your machine.
• Scrape down the side of the bowl every few minutes for a smooth

creamy consistency.
• Transfer cashew butter into glass jar. Do not place lid on until the  
butter has completely cooled (may be warm from processing). 
• Store in the fridge or in the cupboard for up to 1 month.

Wonderful Barbecue Sauce recipe that can be made in minutes.

This is a great spice to add to your cabinet to give your food that extra umami taste.

Sprinkle it on your meats or vegetables. Especially helpful for those sauces that you want that little bit of mushroom enhancement, but don't have mushrooms on hand.

Very unique gift idea, too.

1 oz dried porcini or shitake mushrooms
1/2 cup sea salt
3 tblsp. onion powder
2 tblsp. ground pepper
2 tblsp. paprika
2 1/4 tsp. turmeric
1 1/4 tsp. cayenne pepper

Place dried mushrooms in coffee grinder and grind until no chunks are left. Place in bowl with remaining ingredients and stir. Store in spice jar or airtight container.

What a great way to have some seasonings all ready when you salt your food. I used coarse salt to put in my grinder, but regular ground salt will work well, too.

Try any combination of these oils. I added some Lime to all of these and it turned out great.

1/2 cup salt
2 drops doTERRA Basil essential oil
1 drop doTERRA Thyme essential oil
1 drop doTERRA Marjoram essential oil
1 drop doTERRA Rosemary essential oil
1 drop doTERRA Lavender essential oil
1 drop doTERRA Fennel essential oil

Place the salt in a small mixing bowl. Add essential oils.
Use a whisk or spoon to combine. Transfer to storage jar.

OR

Add sea salt to empty CPTG essential oil bottle. Try Thyme, Rosemary, Sage, Basil, or any Citrus Oil. Shake gently and let sit overnight. Spread salt on plate and allow to dry for 3 hours. Keep in air tight container. ​

2 eggs
1 teaspoon mustard
1/4 teaspoon fine salt
1 teaspoon vinegar
1 teaspoon honey
1-2 drops Lemon Essential Oil
3/4 cup oil, (olive, canola, grapeseed, ...)
Fresh ground pepper

Boil one egg 7 minutes in salted water. Drain and peel under cool, running water. Remove yolk from egg and put it in a small bowl. (Reserve white for another use.) Let yolk cool about 5 minutes.

Separate remaining raw egg and reserve white for another use. Add raw yolk to bowl with cooked yolk. Add mustard, salt, vinegar, honey, and Lemon Essential Oil. Mix well and let mayonnaise sit 1 minute.
​
Gradually add oil to bowl little by little, mixing constantly with whisk. Each time you add oil, stir mayonnaise until oil is completely absorbed and mayo is homogeneous. When all the oil has been absorbed, season with pepper. Then, if you wish, add more salt, vinegar, or lemon  to taste. Cover with plastic wrap and refrigerate 24 hours before using.

Note: I used a little food processor for this and it worked great. A blender works well, too.

I love this one. Just cover the bottom of a jar (about 1/4") with
Fractionated Coconut Oil. Add
10 drops of your favorite Essential Oil (Cinnamon, Peppermint, Grapefruit, ... Add more if you want them to have a stronger flavor.)
Cover and let sit for 8 hours. 
Lay out on plate and let dry 24 hours.
Enjoy!