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Almond Butter Gravy

This gravy is so good that when it was served at a Renaissance feast, no one ever suspected it wasn’t meat based. The almond butter gives it a very hearty flavor. Makes 2 cups of gravy. I use this gravy over baked potatoes, baked tofu, and in vegetable pot pies.

Ingredients:

1/4 cup almond butter

2 large vegetable bouillon

1/4 cup white or spelt flour (whole wheat flour is heavy but okay

2 cups milk (cow, soy, or almond milk work well

1 tsp. Spike or another composite seasoning (find at Freddys or health food store

1 - 2 tbsp tamari (optional - for coloring, use less or no Spike

Directions:

1. In a large frying pan, on medium-low heat, put the vegetable bouillons and the almond butter. Stir until the bouillons have softened.

2. Add the flour and spike seasoning. Stir this mixture with the flat side of a spatula until all ingredients are fully mixed and fairly dry. Browning (not burning) the flour is fine.

3. Slowly, add all the milk, stirring constantly. This should take about 10 minutes. When the consistency is good. Taste. Adjust the seasoning. Sometimes, we use tamari to give it a darker color.

If your gravy turns out lumpy, don’t worry. Put it quickly into the blender and your family will never know the difference.

 

 

 

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Snail Mail: Dr. Juniper Martin
11825 SW Greenburg Road, Suite A2
Tigard Oregon, 97223
503-443-2332