Buttah


1 cup olive oil (extra-virgin)
1/8–1/4 tsp. Celtic Sea Salt
1 tbsp. agar-agar flakes

1) Put ingredients into a blender and blend very well.

2) Pour the mixture into an ice cube tray, filling each cube only halfway, and freeze.

3) Every time you need a butter substitute, take out a cube and let it sit for a couple of minutes before serving.
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Almond Mayonnaise


1/2 cup sprouted almonds, blanched (*see Glossary for sprouting info and for blanching instructions which will not cook the almonds)
1 tbsp. soaked pine nuts (optional)
1 heaping tbsp. agar-agar flakes
1/2 clove garlic
1/2–3/4 cup filtered water (put 2 ice cubes in the water)
1 cup organic, unrefined oil - like extra-virgin olive oil (or use a combination of oils like: 1/2 extra-virgin olive & 1/2 sesame or sunflower oil with 1 tbsp. of flaxseed oil)
3 tbsp. lemon juice
1/2 tsp. unpasteurized apple cider vinegar
1/2 tsp. raw honey
1/4–1/2 tsp. Celtic Sea Salt
1 tsp. freshly minced dill (optional)
1/8 tsp. yellow mustard powder (or 1 tsp. prepared Dijon mustard)
1/8 tsp. white pepper (grind fresh in a peppermill)


1) Place a small glass bowl and a wire whisk into the freezer for later use.

2) Put the almonds, pine nuts, agar-agar flakes, garlic and 1/2 cup of the water into the blender and blend very well, adding more water if necessary. (The ice cubes are in the water to keep it cold, which helps to solidify the
mayonnaise when you add the oil.)

3) When the almonds are broken down to a fine cream, start adding in the oil very slowly. Have the blender running on medium or high (depending on your blender). The mayonnaise will start to thicken. If it gets thin, add in an ice cube or two, which will thicken it up again.

4) When all the oil is absorbed into the almond mixture, transfer the mayonnaise to the small chilled bowl and add in the lemon, vinegar and honey slowly, beating constantly with the wire whisk. Then, add in the Celtic Sea Salt and spices. Taste and adjust the flavors. Store in a glass jar in the refrigerator.

Makes almost 2 cups. Keeps up to 3 weeks in the refrigerator.

NOTE: If the mayonnaise separates (and gets thin) when you add in the lemon juice and spices, it is usually because you added them in too fast and didn't whisk all the while. Should this happen, put the whole thing back into the blender, add in another 1/2 tbsp. agar-agar flakes and 2 to 3 ice cubes, and blend again. It should thicken up. If it still doesn't, put the mayonnaise into the refrigerator, and after a while it will thicken from the cold.