Homemade herbal vegan butter

Want to reduce inflammation in your body? Let's first define Inflammation. Inflammation is a process by which the body's white blood cells and substances they produce protect us from infection with foreign organisms. We call those foreign organisms bacteria and viruses. Thus if you have an injury inflammation is normal and necessary, for a time.

Some diseases that are associated Roth inflammation include Diabetes, strokes, Atherosclerosis, Heart attacks, various forms of arthritis and auto immune diseases.
Decreasing your meat and meat by products intake to zero will reduce inflammation, provide you with additional energy, reduce your weight and provide you an overall healthy lifestyle.

Vegan butter along may not solve your problems but you have to start somewhere!

This Receipe is fun and a bit messy but it is quick takes about 15-20 minutes prep time!  This will Yield 1 1/2 pounds plus.

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Image by:  Keana Spencer

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Ingredients:

• 1 cup of Vanilla Almond Milk ( For Whole30 get Unsweetened Carrageenan Free)
• 3 tablesppons of Apple Cider Vinegar
• 2 1/2 teaspoon of Pink Himalayan Salt
• 2 1/4 cups of coconut oil
• 3 tablespoons of olive oil
• 2 ounces of Herbs (any herbs you like)
• 3 1/4 teaspoons of Sunflower lecithin
• 3/4 teaspoons of xanthan gum

Directions:
Wisk the first three ingredients until they have blended well. I mix them in a glass so that I can see what it is doing at the bottom as well. Set this aside.
Melt the Coconut oil so it measure a total of 3 cups add the olive oil and the herbs. Now if you have a high powered blender (I used the Vitamix) You can mix them all together in there or you can sautee them over the stove. Let this cool to room temperature.
Add the Lecithin granules and xanthan gum to your first set of mixture (the Milk, Vinegar and Salt)

Mix your room tempature oil mixture with your Milk Mixture until it is creamy. You can use a high powered blender or mixture this can take up to 3 minutes depending of the device you use.

Pour it in a mold (I used a silicon mold) and put it in the freezer for 2 hours to let it set.
I keep one mold out at a time to use the rest are stored in the freezer. I used the residual left over to make Vegan Meatballs.

*If you use a high powered blender you can mix it all together in one step in the blender.
Starting off you might want to make this once a week until you have enough stored that you don't have to make it weekly. This will be depending upon how much you use butter.

Images by: Keana Spencer