In March this year I had my left breast removed including all the lymph nodes removed under my left arm. I’m totally clear of all tumors now, however since having such a life threatening scare it tends to make you more conscious of what you are putting into your mouth on a daily basis.
So, these days I’d like to keep it as natural as possible. I’ve always been quite healthy and conscious of what I each and lately I’m attempting to keep it as natural as possible. Fresh is best as they say and my mum recently reminded me of the homemade peanut butter she made when I was a young girl.
I have to be honest I can’t remember it so I’ve found a recipe to test out on my boys. We all love peanut butter to the extent that sometimes we even just have a spoonful.
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 cup roasted, unsalted, shelled peanuts
- 1-1/2 to 3 tablespoons peanut or safflower oil
- 1/2 teaspoon salt
- Sugar to taste, optional
Blend in food processor or blender adding just enough oil to make it smooth. You can use salted peanuts and omit the salt, or omit the salt entirely with unsalted peanuts. Add sugar to taste, if desired.
If you want chunky peanut butter, add chopped peanuts after you have made the smooth version.
Store peanut butter in an airtight container in the refrigerator. Use within two weeks.
Yield: about 1-1/2 cups
Peanut butter isn’t that great for the waistline, but as I’m keeping it natural these days….. and of course, everything in moderation.
Crunchy would have to be my favourite…… how about you…….. crunchy or smooth?
- Trader Joe’s supplier expands salmonella recall (vitals.nbcnews.com)
- Trader Joe’s Recalls Peanut Butter For Possible Salmonella Contamination (newyork.cbslocal.com)