I don’t know if I have ever fully opened up to you all about my love for nut butter. Let me share my heart with you a little today.
I have a friend wo has been known to challenge people to a game called “I love peanut butter more than you love peanut butter”, which usually ends in him telling his opponent that if there was a puppy in the road and a jar of peanut butter next to it, and a car was hurtling towards the pair at top speed, he would save the jar of peanut butter before the puppy (he has even been know to push the hypothetical puppy into the path of the hypothetical car on his way to the hypothetical peanut butter jar in order to win the game).
I’m not going to challenge you all to any hypothetical duals. I do, however, happen to have a bit of hard evidence.
(not pictured: my jar of tahini)
When you get to 6 (uh..7) jars, you start wondering if you have a problem. Actually, at this point in time I’m down to 4; I polished off the scrapings of both the chocolate almond butter and the crunchy pb in the form of overnight oats (one of the best breakfasts there is).
But.. I also have a stash squirreled away…
I’ll leave the diagnosis up to you, while I focus on the nut butter.
It’s the component of most of the breakfasts I eat that I believe really makes the meal stick with me. The healthy fats and protein are a satisfying combo, and then on top of that you get the vitamin E, iron, calcium, and antioxidants that occur in nuts and seeds in various quantities. I think the fact that the nuts are ground until their oils release means that the nutrients are brought out from their cells, ready for absorption. And your tongue can tell! Isn’t a spoonful of peanut butter more satisfying than a handful of peanuts? (or is that just me?)
Oatmeal with figs, peanut butter, and maple syrup.
And the enrichment of your life via nut butters isn’t limited to breakfast. Last night I made a saute of sweet potatoes, turnips, red pepper, and onion in a easy sauce made from a mixture of tahini, peanut butter, honey, rice vinegar, and soy sauce. Just mix approximately equal amounts of those ingredients together, adjust until you like how it tastes, and thin it with water to add to your saute towards the end of cooking. You can also do salad dressings from similar mixtures.
Nut butter is an easy ingredient to play around with, and the results will seldom be unsatisfactory. Worth keeping a jar or two (or six…) in your pantry for some easily-accesible energy and flavor.
I’m always open to new ideas for things to do with nut butters, so if you have any to share, please feel free!