Weekly Bits: Nutty For Peanut Butter
Peanut butter, it seems, is personal. After we tried a few brands in our taste test, we were flooded with suggestions of jars to try. One of our readers even had a great way to use peanut butter in a favorite dip. On the holiday front, if you're still stuck on gifts to get your foodie friend, look no further than this week's list of reader comments.
"If you don't like hummus because it has tahini in it, try it with peanut butter (or another nut butter) instead. Tahini has a weird taste to me, so I use peanut butter. Yum." --Sarah
"I often have yogurt with my cranberry salsa: 1 bag raw cranberries, 1 whole (unpeeled) orange, 1 or 2 apples (core and all), and a little sweetener. Chop it all up in a food processor, pour into a bowl and add chopped walnuts. Keep in a jar in the fridge. Great with yogurt or cottage cheese, on whole-grain toast, on peanut-buttered toast, with meat, in sugar free jello, etc." --Von
"Another good option is assembling dry spice rubs. You usually have the spices already on hand, and you can package them in little tins or mason jars." --Fawn
"For my adventurous, tea-loving friends, I am mixing up a simple blend of seed tea with a tea ball. It has fennel, anise and caraway seeds in a pretty little container." --Linda
"A friend once gave us a platter with fresh pineapple, grapes, kiwi slices, strawberries, melon, etc., delivering it in the late afternoon, just in time to be a healthy dessert after dinner that night." --Erin
"My favorite is the PB I freshly grind at my local natural food store. I pick the nuts, I place them in the grinder and wait a few moments. You can't beat the taste of freshly ground nut butters (I also do cashew butter, almond butter and walnut butter). Just wish I had a nut grinder at home so I could do individual grinds for my needs at the time." --John