Pay for it now, or pay for it later.

It seems we live in a world of borrowing on the future. We borrow money from our future selves in the form of financial debt. We borrow time from our future selves in the form of procrastination. We even borrow health from our future selves in the form of instant gratification.

I should know. I’m guilty of all three.

While I’ll never be ultra responsible in any of those areas, I can work on being a little better. I’m okay with who I am, but I also believe in self-discipline and development. Progress is the name of the game.

So recently I decided to get on the Whole 30 bandwagon for a few weeks. Here’s what I found out. You have to be rich to eat healthy.

This jar of almond butter was almost $8. Are you kidding me?!? And do you know how much almond butter is involved in eating healthy? Apparently tons of it. Like a small fortune’s worth.

I was so floored by the cost of this stuff that I started looking more seriously at recipes and wondering if I really could do it myself. I was skeptical as it seemed too easy, but maybe Pinterest and Google wouldn’t let me down?

And what about cost effectiveness? It turns out that a 3 lb bag of almonds at my local Sam’s club runs about $13, which would make a whole lot more almond butter than what was in that 12 oz jar.

I wasn’t ready to invest. I wasn’t sold. So, I looked in my pantry and low and behold I had a bag of raw cashews. Cashew butter is a thing, isn’t it? Not sure if it’s very healthy, but that wasn’t really the goal here. More like an experiment of sorts.

Sure enough, it is. Lots of recipes available, and really very simple.

Phase 1- toast the cashews! 375 degrees for five minutes. I was curious what they’d be like roasted a little longer, so I turned off the oven and left them in for a little longer.

Phase 2- blend the cashews! I got no photos of this in action as I was too enamored with the process to stop for pics. At first I thought it wasn’t working because it looked like coarse flour. Then, following the recipe (loosely), I added 1 1/2 tablespoons of coconut oil and a bit of salt- neither of which are very healthy or needful, but I care not. Suddenly cashew butter started forming in the bottom of the blender, and sure enough in just a couple of minutes I had a blender full of nut butter.

Phase 3- eat the cashew butter! I wasn’t sure about all of this in the beginning, but it really did turn out delightful. I then immediately used some to make this chocolate banana fudgy kind of stuff that was also delightful. But I’ll save that one for another post.

As for having to be rich to eat healthy, it may be more true in this day and age that you have to be rich to survive being sick. And to avoid being sick, you have to invest in eating healthy. But that investment doesn’t have to be made with a lot of cash. Maybe just a little, mixed with time. As I always say, it just depends on your resources. If you are going to spend it, spend what you have more of.