Homemade peanut butter
Peanut butter has been a staple in my diet as long as I can remember. Do you have certain foods that trigger memories? For me peanut butter never ceases to remind me of summer camp. My friend Jennie was perhaps even more obsessed with peanut butter than I was; she was deprived for most of the year living in Dubai and France where peanut butter isn’t really “a thing.” Summer in California was therefore the time to stock-up. One summer we stayed for several “sessions” at camp, and the night between sessions all of the staff had off, so we were pretty much left unsupervised. Jennie and I would sneak into the kitchen and steal a big jar of peanut butter, and host peanut butter parties amongst the redwoods. Oh the life.
Flash forward almost ten years (wow, are we really that old?), and Jennie is a nut butter aficionado. The last time I saw her I think she brought me a lemon-lavender cashew butter, and it was spectacular. In the past couple of years I’ve started making my own nut butters as well (although not usually as fancy as Jennie’s concoctions), and I always have a fresh jar of homemade peanut butter in the fridge. With a good food processor, nut butters are super easy to make, and infinitely healthier than store-bought which add tons of sugar and oils. There’s really no reason not to make your own once you learn how easy it is.
Despite being great on a piece of toast, peanut butter is a great post-workout protein boost. I eat it with bananas or throw a spoonful into a green smoothie. It’s also a great addition to an acai bowl, or great for baking. Whatever you use it for, I promise you’ll be hooked on homemade after the first batch.
Homemade Peanut Butter
2 Cups Shelled Peanuts, unsalted
2 Tbsp Honey
A Pinch of Salt
Optional: 1-2 Tsp Peanut Oil
Place peanuts in a food processor and blend until smooth. Note that this may take up to 5-7 whole minutes. Add honey and salt into the food processor until combined. Add the optional peanut oil for a smoother, silkier butter.