I just assumed that's all there was in Peanut Butter... peanuts. It took a guy in Montréal to plant a little seed of 'maybe I should be rethinking my choice in peanut butter'. A little bit on the health-obsessed side, he only ever ate 100% natural peanut butter. Why does that matter?
Ingredients in mainstream 'peanut butter' (taken from Jif, since Kraft doesn't appear to post their ingredients online):
- Roasted Peanuts
- Hydrogenated vegetable oils (rapeseed or soybean)
- mono and diglycerides
Another aspect to consider is the packaging- most PB comes in plastic. And I really really hate cleaning them out. Ick.
So- 100% natural peanut butter it was. Honestly? The first few jars were an adjustment. I was used to the sweet sugary peanut butter taste. I had to get used to stirring my PB with a butter knife upon opening. It took a few jars to figure out that the better I stirred it that very first time, the less likely it was going to get all weird and hard at the very bottom of the jar. Eventually, though I started to really enjoy the flavour of actual peanuts. And now 'mainstream' PB just tastes weirdly sweet.
Moving to Nova Scotia resulted in experimenting with several different brands of natural peanut butter before finding one that tasted the best. That brand? Naturally Nutty. It's made in Kentville Nova Scotia (about an hour and a half from Halifax) and is certified organic. Packaged in a beautiful glass jar it contains *only* certified organic peanuts. WOO!
check out this post for a straightforward how-to). I say very very cool!
Nothing better than natural peanut butter on homemade bread :)
article and photograph copyright of EcoYogini at ecoyogini.blogspot.com