Do you love to plan your menu’s? Traditionally on a quiet Sunday afternoon, I like to take cookbooks in my room and write our meals for the week. So, for now on I’m going to start posting my menu plans for you all!
On Friday’s I’ll post a menu plan and shopping list, with a printable version on my sidebar, labeled with the date. In the shopping list, if I know the best price for something, I will certainly list that too.
To kick off menu planning, I want to share a cookbook with you that I love!!
The Vegetarian Family Cookbookis having their 5th Anniversary Blog Tour! I love this book! I highly recommend this book! Not only does it have great recipes, but tons of great ideas.
Right away I wanted to try the Homemade Nut Butter! I love peanut butter and almond butter, but the healthy versions can be super expensive!
This homemade version was sweet, salty, and so delicious, I had to stop myself from eating the entire bowl with a spoon.
And with permission, I get to share this recipe. (with my photo’s embedded to show you how easy it was)
Homemade Nut Butter
Makes about 1 cup
Making fresh nut butter isn’t hard to do, and is a great kitchen project to do with young children, who actually enjoy the process of shelling peanuts. Ideally, use organic nuts. Conventional brands of peanut butter (far and away the most commonly consumed nut butter) almost always contain partially hydrogenated fats and high fructose corn syrup, two unhealthy ingredients. Some brands also contain cottonseed oil, which comes from one of the most heavily sprayed crops on earth. Natural-style nut butters contain the nuts only, and are obviously a better choice, but their flavor and texture are often too intense for younger children.
This homemade version is a perfect compromise, both for flavor and health. For another great peanut butter alternative, see Silken Peanut Spread, page 000).
1 cup shelled roasted peanuts, almonds, or cashews
1 tablespoon vegetable oil
1/4 teaspoon salt
1 tablespoon honey, maple syrup, or brown rice syrup
1. Place the nuts in a food processor. Process until the nuts begin to hold together.
2. Add the oil, salt, and honey, and continue to process. Scrape the sides of the container from time to time, and continue to process until the nut butter is at the desired consistency.
3. Transfer the nut butter to a lidded container and keep refrigerated. For easier spreading, microwave for a few seconds before using.
Calories: 64 Total fat: 5 g Protein: 2 g Fiber: .8 g
Carbohydrates: 3 g Cholesterol: 0 g Sodium: 35 mg
• For peanut butter, dry-roasted peanuts from a jar work just fine, but using freshly shelled roasted peanuts results in a more vivid flavor.
• If children other than your own will be partaking of this snack, make sure that none are allergic to peanuts—it’s a more common allergy than you’d think, and can be quite serious.
• This won’t work in a blender—a food processor is a must.
Isn’t that a great recipe! All her recipes are easy and family friendly. So, now the giveaway!