Can you eat argan oil? It's one of the most common questions we get asked at Kahina Giving Beauty. Yes, you can! Make sure it's 100% pure argan oil, nothing else, and preferably organic. There are both cosmetic and culinary argan oils. Our cosmetic argan oil is cold-pressed; culinary argan oil is made with toasted nuts. Another frequent question we hear is, "What health benefits does argan oil have?" Many! The same reasons it's great for your skin make it good for your body as well-- antioxidants, essential fatty acids, vitamin E. Similar to olive oil, argan oil is a healthy fat that actually help lower bad cholesterol and raise good cholesterol. The recipe below contains both almonds and argan oil, both of which can boost radiance and skin tone. It's skincare from the inside out.

Just time in for fall, Paula Wolfert published her new cookbook, The Food of Morocco, featuring this recipe for argan butter. It's an easy 1-2-3. Spread it on toast, mix it into smoothies, experiment! Thanks to the New York Times for publishing. Adapted from The Food of Morocco by Paula Wolfert (Ecco) Time: 20 minutes 8 ounces whole blanched, peeled almonds 1 teaspoon coarse sea or kosher salt 1/2 cup culinary (not cosmetic) argan oil, preferably ArgandOr or Mustaphas, available at Middle Eastern markets and at Amazon.com 1/4 cup honey. 1. Heat oven to 300 degrees. Spread the almonds on a baking sheet and toast until brown, about 10 minutes. Check and stir often after the first 8 minutes, to prevent overbrowning. 2. Using a heavy mortar and pestle, and working in batches if necessary, grind warm almonds with salt into a smooth paste. (This can be done in a food processor, although the texture of the finished dip would not be as light.) 3. About a tablespoon at a time, work in the oil, then mix until smooth and creamy. Add the honey in the same way. Taste for salt. Scrape into a serving bowl. Yield: About 1 cup. Want to know more about this gem of a cookbook? Read the LA Weekly' blog feature on it. Ms. Wolfert is a true expert, passionate and dedicated to the food and food culture of Morocco. Brava! Psst... we spotted this over at Posman Books in Chelsea Market, New York City.