Tuesday, September 1, 2009

For the love of peanut butter

I have a hard time keeping the fridge stocked with peanut butter. I've had a passion for nut butters for as long as I can remember. My husband, Alan, often makes "poor man's dessert," which is a mixture of peanut butter and maple syrup or honey. Apples cut into little boats with peanut butter on top was a breakfast staple growing up, and I still eat almond butter with pink lady apples at least 3 times a week. I sometimes add a scoop to my green smoothies and always put some on my oatmeal.

As a child, I couldn't understand why my mom kept our peanut butter in the fridge while other families kept theirs on a shelf and enjoyed it at room temperature. Their peanut butter didn't have oil floating on the top, thanks to hydrogenated fats. My mom knew about hydrogenated fats before hydrogenated fats were uncool. We were also the only family I knew who ate whole grain bread. I don't mean soft wheat bread from the grocery store, I'm talking grainy, brown, frozen bread full of seeds. Thanks to whole grain bread and natural peanut butter, my brother says his lunch was never stolen in middle school.

I've been reading a lot of food blogs lately and kept hearing about PBu. It's a delicious concoction invented by Emily at Curly Top. It's so good there are no words to describe it, so I won't even try. Just buy yourself some natural peanut butter and plain almond milk and mix them together. Emily recommends 1 cup of pb and 2 cups of almond milk, but I like mine a little thicker. Try 1 cup of peanut butter mixed with 1 cup of almond milk and then thin it out if you'd like it thinner. You have to stir, stir, stir for a long time, until the two become one. If you're allergic to peanuts, try it with almond butter. I don't think it needs any sweetener, but add some if you'd like. Cinnamon works well too. You can use PBu on anything - oat bran, toast, salad, ice cream, you name it! It's heavenly!! It's much lower in fat than straight peanut butter, but it tastes just as decadent.

The blog I keep returning to again and again is Heather Eats Almond Butter. In fact, Heather was the first person I noticed using PBu in her recipes. She lost over 100 pounds ten years ago eating a healthy diet. She's beautiful and witty and has learned over the years which foods make her body happy. She and her husband created a recipe they call Marinutta, which is a combination of marinara sauce, peanut butter, and ground flax seeds. AMAZING! We ate ours with some roasted brussels sprouts, ground bison, carrots, onions, and mushrooms. Heather eats hers on broccoli.

Man, I love food. Like Julia Child, I'd rather go food shopping than dress shopping any day.


  1. Come visit Lesley in Nashville, and we'll go food shopping and then eat PBU all afternoon. :)

  2. That sounds like the perfect day! I can't stop thinking about PBu. The recipe is so simple, but the result is so dreamy!

    Jonathan gets these amazing fresh veggie burgers at some market in Nashville. He and Lesley also took us to the best Turkish restaurant near their house once. You SO have to meet.