As the days tick by and I get closer to my ‘Raw Challenge’ finish line (September 8), my recipes seem to be getting simpler and easier to prepare. Summer’s bounty of fresh fruit and vegetables is certainly a contributing factor. Why mess with perfection? But one can not live on rabbit food alone. Protein remains an important part of any healthy diet. This raw peanut butter is the perfect quick and tasty solution. It’s also cheap like borscht, costing about $1.75 for a 250 ml quantity. Made from organics peanuts, it takes mere seconds to make and can last up to two weeks in the fridge (though mine never lasts that long). Try it spread on a flax cracker or a stick of celery with raisins pressed into the top (a.k.a ‘ants on a log’).
Raw Peanut Butter
1 c raw, organic peanuts- red skins still on
¼ t salt
1 T agave nectar or raw honey
Grape seed oil- enough to form ‘butter’ (probably about 1/3 c)
Whirl peanuts in food processor, until fine crumbs are formed. Add salt and agave. Whirl. While machine is still on, slowly drizzle in the oil, continuing until ‘peanut butter’ has formed. Store in an air tight container in fridge.
