Recipes & More

Yield: 1 serving    2 brown rice cakes  2 tablespoons Yumbutter Superfood Almond Butter  1 teaspoon honey (liquid or creamed)  ¼ apple, thinly sliced  1 teaspoon turmeric latte mix (can substitute plain turmeric)  ½ teaspoon black sesame seeds  Sea salt    Spread Yumbutter Superfood Almond Butter on rice cakes, then spread on honey. Warming the honey slightly before adding will make it easier to spread.    Arrange apple in a fan-like pattern, then sprinkle with turmeric, sesame, and salt. Eat immediately. 

Yield: About ½ cup Ingredients: ¼ cup Yumbutter superfood cashew butter ½” knob fresh ginger, peeled 1 tablespoon sweet white miso 1 teaspoon honey 2 tablespoons neutral flavor oil, such as grapeseed or avocado 1 tablespoon toasted sesame oil 1 teaspoon lime juice Salt, pepper Preparation:Combine all ingredients in a high-speed blender and process until very smooth. Keep for 4-5 days in a jar in the refrigerator. Uses: Salad dressing, sauce for grain bowls, condiment for sandwiches and wraps, and anything else you can think of! Click Here for 15% Off Cashew Butter

Recipe by Rochelle Bilow    Yield: ¾ cup    3 medium-sized shallots, skins left on  1 teaspoon sunflower oil  1 tablespoon Yumbutter creamy almond butter  2 tablespoons red wine vinegar  1 teaspoon dried rosemary  4 tablespoons olive oil  1 teaspoon water  Sea salt, freshly ground black pepper    Preheat the oven to 325˚F. Rub shallots all over with the sunflower oil and place in a small skillet in the middle of the oven. Roast, shaking the pan occasionally to turn shallots. Cook for 45 minutes, until shallots are fragrant and soft to the touch. Remove from oven and let cool.    Peel shallots by slicing off the...

A simple, beautiful cake for all your summer gatherings!