Mandarin & Lavender Almond Butter

When things start getting too big in my head there are certain songs that can manage to hold the expanding edges for a minute. It’s a lovely thing about music. And the big things I’m talking about are not happening in a ‘woe is me’ kind of way, more like just a ‘whoa slow down please’ kind of way. One of the current big things is time (I can’t be the only one freaking out at how quickly things are spinning huh?). As in, how can this year’s almond blossom be cotton-tailing it all over the Valley when last year’s haul of almonds are still sitting in their shells in a basket in the kitchen? I only just picked those. Who nabbed that year that falls somewhere in between? I’d like to share it please. Even if I could get just a little bit so my brain doesn’t hurt trying to figure out the time space continuum. Craziness.

To songs. And in particular to Joni Mitchell. She softens the edges on all big things so after seeing the first of the season’s almond blossoms over the weekend, I decided we’d have a little Chelsea Morning out on the hill. Milk and toast and honey, and a bowl of oranges too. I can’t recall her mentioning mandarin and lavender almond butter in her lyrics, but that joined the scene as well. It was the fastest way I could think of to get rid of the evidence from last year’s almond harvest before this year’s were being picked. In a minute or so.


IMG_0653 IMG_0678 IMG_0686

Mandarin & Lavender Almond Butter

makes 1 cup



1 cup organic raw almonds

peel of 1 organic mandarin

3-4 heads of fresh organic lavender

pinch sea salt (optional)

drizzle of sweet almond oil


Add the dry almonds to the bowl of a food processor and blitz for 10 minutes. You might need to scrape the almond meal from the sides but this is all you need to worry about to make any kind of nut butter. It’s way easier than you might first think. Good news.

Bad news is, your food processor might get a little weary if it’s as old as mine, so rest it every 3 minutes or so to avoid burning out the motor.

Once the almond meal has started to come together in a paste, you can add a little drizzle of almond oil if you’d like it to be a bit runnier, and then add the mandarin peel and lavender flowers.

I just went with what I had on hand, you can seriously flavour nut butters with whatever takes your fancy, or just add a pinch of salt and leave it as a pure nutty taste. Either way, super good for you.

IMG_0657 IMG_0650