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Recipe: Turn Your PB&J Into AB&J

Some holidays, like New Year’s Eve and Thanksgiving, are big. Others are small. But they’re all cause for celebration in my book.

In that spirit, April 2 is National Peanut Butter and Jelly Day! And because the average American consumes some 1,500 peanut butter and jelly sandwiches by the age of 18, I bet I’m not the only one excited about it.

The sweet and salty sandwich is a staple in school lunch boxes today, but its origins have been traced back to World War II when American soldiers decided to combine their bread, jelly and peanut butter rations into a delicious, handheld indulgence. Their concoction caught on, and when the soldiers returned home, peanut butter and jelly sales soared.

To help you craft a sandwich to celebrate PB&J’s day, I want to share a recipe for homemade almond butter, a healthier alternative to traditional peanut butter. Just like my recipe for homemade almond milk, you won’t believe how easy it is (as long as you have a little bit of patience) and how much cheaper it is compared to in-store options.

In place of traditional jelly, I encourage you to try a healthier “fruit salsa,” which is simply cut fruit marinated in an acid (like lemon juice) and served cold. And be sure you’re not just using any old type of bread; I recommend this delicious organic sprouted grain bread. Try it, and let me know what you think!

Homemade Raw Peanut Butter


  • 3 cups raw almonds
  • 2-3 tablespoons coconut oil
  • Pinch of sea salt (optional)


  1. Place the almonds and salt in a food processor, and let run on low for 20-25 minutes (scraping the sides of the canister every few minutes).
  2. Add coconut oil and additional salt to taste.
  3. Continue to process until you achieve a smooth consistency.
  4. Transfer to a sealed glass jar, and store in the refrigerator for up to three weeks.

How do you usually eat almond butter? Tweet us @Hope4CancerMex or comment on our Facebook page.

(Photo source: Detoxinista)

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