Healthy, Simple, Natural and Always Spreadable Butter


For years and years I really dove head first into the standard American “diet.” Not only am I speaking of severely processed carbs, but I’m also referring to the weight stalker style foods. When I was a standard American dieter, I ate some of the worst processed foods on market shelves. Diet food in my humble opinion is the worst processed food you can ever buy. These real food substitutes are knock off’s, they are void of nutrients (at best) and they are essentially chemistry experiments. The only foods as bad, or almost as bad as diet foods are vegan “animal products” and substitutes. Although diet food and animal product substitutes are most often one and the same, these types of foods were once gospel to me.


“Margarine is one molecule away from eating plastic.”  – Paula Deen

For years I counted my calories and ate from packages because I had no piece of mind if I couldn’t write down exactly how many calories I’d consumed. Now days the very thought of most of the foods I once ate, make me gag a little. Not because I am a food snob, not because I object to dietary choices. These vegan and diet foods are the most un-natural, and unhealthy foods that can be purchased. I have spoken about my weight issues in the past, and while I’ll admit I am past my “ideal weight,” I can say that without a doubt in my mind I am healthier now than I have been in years. I have been a little better off, sure! I have also been far, far worse. Although I am heavier now, I am wicked healthier too. I don’t feel sick or weak, I don’t have migraines that leave me bed ridden, I feel better than I have in years. Poor dietary choices don’t just affect your number on the scale, they affect your skin, nails, and brain. Eating well supports your immune system, your digestion, your fertility, energy, vision, and so on and so on. What you eat really does matter. Since I have stopped buying conventional, heavily processed foods we are all healthier and happier. In short, I have learned that if it can not be made in an everyday home kitchen, it shouldn’t be eaten. This means margarine, faux whipped cream, low fat, low calorie, this means most of the foods I once relied on for peace of mind.

“If you’re afraid of butter, use cream.” – Julia Child

While I have heard people use every excuse in the book, margarine and butter impersonators are just gross to me. I’ve heard people say “I can’t change because margarine is cheaper and we’re just so used to it,” I’ve heard, “butter is too high in cholesterol,” I’ve heard a lot of crud. The truth of the matter is that butter is a concentrated source of vitamins and healthy fats, it is a great source of vitamins A, K, E and D. The fatty acids found in butter are the Omega 3’s found in “brain boosting” foods and formula’s. Butter contains all of the good stuff we need for vitality. Butter contains good fats that actually HELP your heart and blood pressure. Although it is a “fatty” food, butter actually makes many foods more nutritious by making the vitamins and minerals more easily absorbed. Lastly and maybe most important, butter is delicious. It makes crappy foods taste better. Fat = Flavor. If you add a tablespoon of butter to your steamed broccoli, you absorb the nutrients in the broccoli better and you become fuller faster. If you add a gob of butter to your sprouted toast, you enjoy your nutrient dense breakfast that was once reminiscent of cardboard. Butter helps to satiate, nourish and happify your soul.



  • Is a natural, ancient, sacred food that has properly nourished humans for centuries.
  • Comes from cows. 
  • Contains Cream (and sometimes salt)
  • Is a great source of vitamins, minerals and healthy fatty acids.
  • Is filling and nourishing.


  • Is a butter substitute that was created BY CHEMISTS in the 1800’s, in a lab as an inexpensive substitute. ( I have even heard that margarine was originally used to fatten factory raised turkeys… allegedly.)
  • Contains hydrogenated vegetable oils, (Genetically Modified Organisms) hexane (used as a solvent), bleach (used to remove the grayish color from processing) emulsifiers, artificial dye and synthetic nutrients. (to replace the nutrients and the natural color that existed before it was turned into a gray blob)
  • Is not filling because your body is not actually getting any real nutrients.

“In 1951 the W. E. Dennison Company received patent number 2,553,513 for a method to place a capsule of yellow dye inside a plastic package of margarine. After purchase, the capsule was broken inside the package and then the package was kneaded to distribute the dye.” –Wiki


Spreadable Butter 

Although there are recipes out there for spreadable butter, I will admit I am a bit of a butter snob, I like it without flavor contaminants. You can add olive oil, (light or extra virgin) coconut oil or even lard to your butter to make it soft straight from the fridge. (add raw honey for a sweeter “butter spread”) Personally, I demand purity. I don’t want butter spread, I want butter. We purchase salted, grass fed butter from our raw milk farm. The quality of butter you purchase really matters. For the best quality, most nutrient dense butter look for butter that is made with cream from pastured, grass fed, organic, humanely raised animals. This means from a local farm whenever possible. If that is unavailable hormone, antibiotic free, “organic” butter from the store is alright too. Although the Irish style butter has gained popularity in recent times the label says “grass fed” but says nothing about antibiotics, hormones or cruelty standards. You can read their FAQ and judge for yourself but in short they claim to administer antibiotics and vaccinations because it is mandated. I prefer local whenever possible. (Antibiotic and hormone free is my backup) If you really, really don’t like butter, instead of margarine reach for organic nut and seed butter spreads, REAL coconut oil, lard or olive oil.

For always spreadable butter you will need ….

  1. Place butter into your butter “bell.”
  2. Pour an inch or two of cold water into the bottom cup of your butter keeper. 
  3. Invert your bell into the water of the butter keeper and store at room temperature until it’s eaten.
  4. Clean the bell, rinse and repeat.

My French butter crock or butter keeper is an essential kitchen standby. Butter keepers are used to keep butter at a room temperature, spreadable consistency safely. Water is placed into the bottom of the crock and the bell is filled with approximately one stick, or half of a cup of butter. The butter filled bell is placed into the water filled crock, immersing the butter in water thus forming a seal, preventing oxygen from contaminating the butter. A “Butter Bell” or butter keeper holds your butter at spreadable room temperature for an indefinite period of time. It is especially important to note that this is assuming your “room temperature” is regularly below 80 degrees. In my house one stick of butter can easily disappear in one or two days, if I have sprouted toast or homemade waffles in the freezer, the butter disappears. I simply wash the bell in between gobs of butter. Eating a schmear of real, nutrient dense, nourishing butter without assaulting your toast has never been so easy!

Not sure about Butter? Don’t take my word for it… Check out these great links! 

What is Margarine and Why is it Bad for you? Butter vs. Margarine ShowdownWhy Butter Is Better  , Why Butter Is Better (WAPF)Butter Is Good For YouFor a Healthier Heart Stick To Butter,  Why Butter is a Health Food,