Sometimes I really wonder about the value of social media. Actually, I think about it a lot. Especially when I’ve gone down some rabbit hole and find myself looking at pictures of a person I don’t even know in a place I’ve never heard of. It physically pains me when I recall that I jumped on Instagram looking for pictures of lemons to inspire my next photo shoot—45 minutes ago! 

If time is our most valuable asset—and I truly believe it is—do the potential pitfalls outweigh the benefits of social media? 

Chief among the benefits are being able to better stay in touch with family and friends. Life is busy and many of us live far apart. I find that little Instagram feed offers a window into the lives of people I love but don’t get to see enough of. Like the time that’s past since we last saw each other isn’t quite so much. 

I’ve connected with new friends over shared interests, mostly those involving food. I’ve discovered new places to eat and what to eat once I get there. And, in the same way cookbooks inspire me to try making new things so too do some of the food bloggers I follow. 

Most recently, I was quite taken by the Strawberry-Cashew Butter from Rachel Conners from Bakerita. A nut butter lover myself, I had to give it a try. And once I tried it and realized how easy it was to make, I figured I should try my own hand at coming up with a few new flavors. Below are three iterations on the original. 

If only I could ensure all my time spent on Instagram was spent connecting with friends and learning new things! 

Trader Joe’s is the best place to find all kinds of roasted nuts and freeze-dried fruit. And, if you only have raw nuts on hand, you can always roast them yourself. Also, raw nut butters are getting some attention these days so if you’re into that, then no need to toast at all. I prefer roasting because I just think nuts are more flavorful this way. Enjoy!

Raspberry Cashew Butter

2 cups roasted cashews
1-2 T coconut oil
3/4 cup freeze-dried raspberries
Salt, to taste

Cashews don’t seem to have as much natural oils as pecans and peanuts so adding a bit of coconut oil helps blending. Blend nuts and coconut oil until smooth, a few minutes. Add freeze-dried raspberries and blend again until smooth. Add salt to taste if you like. 

Strawberry Pecan Butter

2 cups roasted pecans
3/4 cup freeze-dried strawberries
Salt, to taste

This combination was my favorite of the bunch! Blend nuts until smooth, maybe just a minute if you are using roasted pecan pieces. Add freeze-dried strawberries and blend again until smooth. Add salt to taste if you like.

Blueberry Peanut Butter

2 cups roasted peanuts
1 cup freeze-dried blueberries
Salt, to taste

Blend nuts until smooth, a minute or two. Add freeze-dried blueberries and blend again until smooth. Add salt to taste if you like. If your peanuts were salted then you probably won’t need more salt.