Sesame paste is a beaut source of bone-building calcium. I love tahini in dressings with herbs, spices, garlic, lemon, salt and pepper or drizzled over baked sweet potato with coconut yogurt, berries, pink salt and chilli flakes – sounds odd, tastes fab and looks super-pretty).<\/p>\n

This classic is bloody nutritious when made with 100% peanuts and nothing else. I love mixing it with coconut oil to make it spreadable and enjoying with sprouted gluten free bread and fresh apple wedges. Such a classic picnic combo. Oh, and if you’re yet to try stuffing celery sticks with fresh peanut butter, give it a whirl. Yet another monounsaturated fatty acid bomb with tonnes of protein and fibre to boot. Peanuts are actually legumes – like chickpeas and black beans. Cheeky little devils.<\/p>\n

Almond Butter<\/h3>\n

Probably the second most popular butter after peanut, almond butter tastes sensational paired with: hard boiled eggs; apple or pear slices; steamed (or roasted) pumpkin or sweet potato cubes. One of the richest sources of protein the the nutty world, almond butter is a total dream for those wanting to satisfy their nutritional needs AND tastebuds in one go.<\/p>\n

Walnut Butter<\/h3>\n

To be truthful, I enjoy eating whole walnuts so much that rarely do they make their way into my buttery creations. That said, walnut butter blended with steamed cauliflower and a pinch of salt is all types of wonderful! Better than mashed potato if you ask me. Walnuts are another rich source of omega-3, so brilliant for brain and skin health.<\/p>\n

Hazelnut Butter<\/h3>\n

I actually prefer hazelnut spread without the chocolate component. Give me some pumpkin or a sweet potato and a jar of freshly made hazelnut butter and I will be yours forever*. This butter is an antioxidant bomb tanks to the vitamin E content. Ageing? What even is that?<\/p>\n

*This is not a ‘come hither’ invitation, in case you were wondering.<\/p>\n