How to sweeten up your November
Ahh, November.
It’s all about family, togetherness, and most importantly, food. Pumpkin, pecan, and apple pies are typically the recipes for a sweet tooth craving this month, but they don’t have a whole month dedicated to them as peanut butter does.
Yup, November is Peanut Butter Month so you know what that means…time to eat every single leftover Halloween Reese’s product to honor the delicious treat.
In praise of the pantry staple, I’ll give you brief schooling and when I say staple, I mean it has been since the time of the Aztecs.
Bet you didn’t know that!
Peanut Butter was not invented by Dr. Washington Carver, however, he did invent over 300 different ways to use it.
Here’s a weird question…Did you know Peanut Butter can save your life?
You read that right!
Peanut Butter has some surprising health benefits; it contains both fiber and protein which is why you always feel full after consumption. Also, it decreases the chances of common health issues such as diabetes, heart disease, fungal infections, and stomach cancer.
They have great pros like providing a boost to your metabolism, increasing energy, reducing stress, helping you lose weight, and more. Due to peanut butter containing antioxidants, particularly potassium, it also helps you maintain healthy blood pressure, lowering your death risk.
Alright enough of the boring section, let’s dive into some cooking!
Time for the good stuff, what can we use PB in?
Answer:
Today, I’ll be showing some cool alternative recipes you can attempt at home and easy to do in 30 mins or less. They all range from breakfast to dessert and are all are vegan-friendly!
1. Homemade Peanut Butter
Plan on saving some $$$ for holiday shopping or simply want to learn more homemade recipes? Try this 5 min peanut butter one!
Ingredients
2 cups dry roasted peanuts
1–2 tablespoons honey or sugar
additional salt to taste
Instructions
1. Place peanuts in a food processor.
2. Turn the food processor on and let it run for 4–5 minutes. During this time, you’ll see the peanuts go in stages, from crumbs to a dry ball, to a smooth and creamy “liquid” peanut butter. 3. Stir in the sugar, honey, or salt, if you want.
4. Store in the fridge or at room temperature if you think you’ll go through it fast enough (I know people who store it both ways — I would just advise the fridge if it’s going to be several weeks before you get through it).
Full Recipe — https://bit.ly/2Oxq4zM
2. PB Oats Bits
Ok, who else needs a snack? Time for some yummy granola!
Ingredients
1 cup old-fashioned rolled oats
1/4 cup ground flaxseed
1/4 cup sliced almonds, chopped
2 tablespoons chia seeds
1/8 teaspoon cinnamon
a pinch of salt
1/4 cup + 2 tablespoons creamy peanut butter, melted and slightly cooled
1/4 cup + 1 tablespoon honey
1/4 teaspoon vanilla extract
2 tablespoons mini chocolate chips
1/4 cup ground peanuts or ground almonds, to roll the balls in
Instructions
1. Combine oats, almonds, flaxseed, chia seeds, salt, and cinnamon in a large bowl and stir.
2. Melt peanut butter and allow it to cool slightly (I melted mine in the microwave for about 30 seconds, then stirred), then stir in honey and vanilla extract until it’s combined. Once peanut butter has cooled a bit, pour it over the oat mixture and mix well with a spoon then bring it together with your hands. Once the mixture is sticking together, fold in chocolate chips.
3. Roll dough into golf-ball-sized (or slightly smaller) balls, then roll in ground peanuts or ground almonds. These can be eaten at room temp but we like them stored in the fridge!
Full Recipe — https://bit.ly/2JK6NKF
3. PBJ Toast
Take a new spin on the classic sandwich and turn it into some Instagram-worthy goodness. Classic, simple, and easy as pie!
Ingredients
2 slices of bread
1 and 1/2 TBS unsalted peanut butter
1/2 ripe medium nectarine, diced
8–10 large blackberries, chopped
2 tsp honey (or add more to taste)
Instructions
1. Toast the bread and spread peanut butter on each toast.
2. In a small bowl, mix the nectarines and blackberries. Spoon the fruit mixture on top of the toast.
3. Drizzle a teaspoon of honey on top of each slice of toast.
Full Recipe— https://bit.ly/2F7hb0A
4. Peanut Stew with Rice
Ingredients
1 tablespoon olive oil
1/2 medium red onion, diced
2 cloves garlic, minced
2 teaspoons ginger, minced
1/4 teaspoon ground cloves (see note)
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1 carrot, diced
1 medium sweet potato, cut into 1/4 inch cubes
2 -2 1/2 cups low-sodium vegetable broth
1 tablespoon honey
1/4 cup smooth peanut butter
3 cups roughly chopped spinach
Brown rice to serve — optional
Peanuts for topping, lightly toasted
Instructions
1. Heat olive oil over medium heat in a medium pot. Add onions and saute for 4 to 6 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for 2 more minutes.
2. Stir in cloves, salt, cayenne, and cumin. Start with less cayenne pepper and add more if you want it spicier. Cook for 1 to 2 more minutes until spices are fragrant.
3. Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let the stew cook for 15 to 20 minutes.
4. Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve over brown rice (if desired) and top with toasted peanuts.
Full Recipe - https://bit.ly/2DsrPgI
5. Peanut Pasta (aka Pad Thai )
Ingredients
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts
Instructions
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan.
3. Cook over medium heat until peanut butter melts and is heated through.
4. Add noodles, and toss to coat.
5. Garnish with green onions and peanuts.
Full Recipe-https://armagazine.com/3DPcn9g
6. PB Milkshakes
Nothing is better than sipping on a milkshake with friends pretending to be at Pop’s Diner (Riverdale reference)!
Ingredients
For Milkshake:
- 3 cups (~450g) Vegan Vanilla Ice Cream (store-bought or homemade)
- 1/4 cup (63g) Peanut Butter
- 1/2 cup (120ml) Non-Dairy Milk
For the Topping:
- 1 Tbsp Peanut Butter (Melted)
- 1 oz (28g) Peanuts (crushed)
Instructions
1. Add the ice cream, peanut butter, and non-dairy milk to a blender jug and blend until smooth.
2. Pour out into two glasses.
3. Melt the peanut butter by heating it for 30 seconds in the microwave. Drizzle peanut butter on top of the shakes and top with crushed peanuts.
Full Recipe-https://bit.ly/2yYBR57
Now that you know more about some PB history and recipes, remember to be mindful of all the possibilities you can do other than boring PB & Js.
Have a happy #peanutbuttermonth!
