Sunday, May 25, 2008

Homemade Product Recipes: Food

Peanut Butter:

4 Cups shelled, salted dry roasted peanuts
1 Tbs. + 1 Tsp safflower or other mild flavored vegetable oil

For Creamy Style: Using a food processor or blender, and working in batches, process the peanuts and the oil until the desired consistency is reached. Stop and scrape down the processor container as needed.

For Chunky Style: Using a food processor or lender, course chop about 1/3 of the peanuts; set aside. Working in batches process the remaining peanuts with the oil until desired consistency is reached. Scrape down the processor container as needed. Stir in the chopped peanuts.

To Store: Scrape the peanut butter into a clean container with an airtight lid. Store in the refrigerator for up to 1 month

Makes 1 Cup

Benefits of Homemade Peanut Butter:
Commercial peanut/tree nut/seed butters (like other commercial products) are notorious for adding sugar, salt, hydrogenated oil, and other chemicals to extend shelf life. The processing of these products not only severely diminish, negate, or counteract the health benefits, but the taste and quality of the product are also compromised. The actually nutty flavour becomes secondary to sweetness or saltiness or worse – chemical aftertaste
Peanut butters that don't separate usually contain hydrogenated vegetable oils. This means they are full of trans fatty acids, which may cause heart problems. Peanut butter can be a valuable nutritional resource for children, who need extra dietary fat for proper growth and development. One tablespoon contains about 95 calories, with 5 g of protein, 8 g of polyunsaturated fat, and significant amounts of B vitamins, calcium, potassium, and magnesium, along with 100mg of sodium and traces of iron and zinc.

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