Peanut Butter

[Guest guest]

Ah the sugar isn`t vegan debate!...been there,done that.unprocessed sugar usually is, bleached /processed sugar usually isn`t........I think.

The Valley Vegan.Samantha Demers <SamADemers wrote:

 

sugar isn't vegan jenxjenisveganx wrote:

 

 

In a message dated 5/26/2004 1:13:35 PM Pacific Daylight Time, Heartwork writes:

 

It is in the UK but not in America.

 

Jo

The kind I have has rice, sugar, salt, high fructose corn syrup, and malt flavoring.

 

heart,jen.To send an email to -

 

 

Friends. Fun. Try the all-new Messenger To send an email to -

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[Guest guest]

Tate & lyle is listed as vegan..as far as I know some others

are well.

 

Simon

 

Ah the sugar isn`t vegan debate!...been there,done

that.unprocessed sugar usually is, bleached /processed sugar

usually isn`t

[Guest guest]

Good Morning.

 

This past month have been trying Laura Scudder's Old Fashioned Peanut Butter it

tastes good

and works for me. The ingrediants are ground peanuts and salt, that's it. I

can have some

on a toasted piece of Ezekels bread and be done with it. I've also been

freezing the Ezekels

bread and toasting it when needed (keeps it from going bad).

 

Has anyone else tried this or what peanut butter brand(s) have you had good luck

with?

 

Just wondering.

 

Bob

[Guest guest]

I've been using that brand too. When I lived in NE, I used Teddie natural

peanut butter, which I loved.

Allison

 

 

>Bob <yogabob7

>Oct 14, 2006 12:39 PM

>

> Peanut Butter

>

>Good Morning.

>

>This past month have been trying Laura Scudder's Old Fashioned Peanut Butter it

tastes good

>and works for me. The ingrediants are ground peanuts and salt, that's it. I

can have some

>on a toasted piece of Ezekels bread and be done with it. I've also been

freezing the Ezekels

>bread and toasting it when needed (keeps it from going bad).

>

>Has anyone else tried this or what peanut butter brand(s) have you had good

luck with?

>

>Just wondering.

>

>Bob

>

>

>

>

>

>

>

[Guest guest]

Hi Bob - I make my own from roasted unsalted peanuts. Just throw them in the Cuisinart. Or sometimes, if shopping at Whole Foods, I use their grinder. I do the same with cashews, and almonds. Tried pecans; that didn't work so well. GailBob <yogabob7 wrote: Good Morning.This past month have been trying Laura Scudder's Old Fashioned Peanut Butter it tastes good and works for me. The ingrediants are ground peanuts and salt, that's it. I can have some on a toasted piece of Ezekels bread and be done with it. I've also been freezing the Ezekels bread and toasting it when needed (keeps it from going bad).Has anyone else tried this or what peanut butter brand(s) have you had good luck with?Just wondering.Bob

Links<*> /<*> Your email settings:Individual Email | Traditional<*> To change settings online go to:/join(! ID required)<*> To change settings via email:-digest -fullfeatured <*>

[Guest guest]

Allison,

 

That's funny we have the same brand peanut butter & bread and live 800 miles

apart. I

will also look for Teddie's next time I'm back east.

 

Have an Awesome Sunday.

 

Bob

 

, alschacht wrote:

>

> I've been using that brand too. When I lived in NE, I used Teddie natural

peanut butter,

which I loved.

> Allison

>

>

> >Bob <yogabob7

> >Oct 14, 2006 12:39 PM

> >

> > Peanut Butter

> >

> >Good Morning.

> >

> >This past month have been trying Laura Scudder's Old Fashioned Peanut Butter

it

tastes good

> >and works for me. The ingrediants are ground peanuts and salt, that's it. I

can have

some

> >on a toasted piece of Ezekels bread and be done with it. I've also been

freezing the

Ezekels

> >bread and toasting it when needed (keeps it from going bad).

> >

> >Has anyone else tried this or what peanut butter brand(s) have you had good

luck

with?

> >

> >Just wondering.

> >

> >Bob

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Gail,

 

I admire the fact that you can make so many things, so well, bet your a really

good chef.

When you blend/grind your own, do you get the oil layer which is on the top of

most of

the Natural Brands, just wondering? Do you also need to store it in the fridge?

 

Bob

 

, Gail Shapiro <weedabutt wrote:

>

> Hi Bob -

> I make my own from roasted unsalted peanuts. Just throw them in the

Cuisinart. Or

sometimes, if shopping at Whole Foods, I use their grinder. I do the same with

cashews,

and almonds. Tried pecans; that didn't work so well.

> Gail

>

> Bob <yogabob7 wrote:

> Good Morning.

>

> This past month have been trying Laura Scudder's Old Fashioned Peanut Butter

it tastes

good

> and works for me. The ingrediants are ground peanuts and salt, that's it. I

can have

some

> on a toasted piece of Ezekels bread and be done with it. I've also been

freezing the

Ezekels

> bread and toasting it when needed (keeps it from going bad).

>

> Has anyone else tried this or what peanut butter brand(s) have you had good

luck with?

>

> Just wondering.

>

> Bob

 

[Guest guest]

Hi Bob - Thanks for the complement. Many years ago, I was the housemother in a vegetarian communal house cooked for 14 people, so I have lots of experience! In making peanut butter from peanuts, the oil rises to the top. I usually make small batches. If I don't plan to use within a day or two I store in refrigerator. GailBob <yogabob7 wrote: Gail,I admire the fact that you can make so many things, so well, bet your a really good chef. When you blend/grind your own, do you get the oil layer which is on the top of most of the Natural Brands, just wondering? Do you also need to store it in the fridge?Bob , Gail Shapiro wrote:>> Hi Bob -> I make my own

from roasted unsalted peanuts. Just throw them in the Cuisinart. Or sometimes, if shopping at Whole Foods, I use their grinder. I do the same with cashews, and almonds. Tried pecans; that didn't work so well.> Gail> > Bob wrote:> Good Morning.> > This past month have been trying Laura Scudder's Old Fashioned Peanut Butter it tastes good > and works for me. The ingrediants are ground peanuts and salt, that's it. I can have some > on a toasted piece of Ezekels bread and be done with it. I've also been freezing the Ezekels > bread and toasting it when needed (keeps it from going bad).> > Has anyone else tried this or what peanut butter brand(s) have you had good luck with?> > Just wondering.> > Bob> > > > > > >

[Guest guest]

> Has anyone else tried this or what peanut butter brand(s) have you

had good luck with?

 

Smart Balance now makes a peanut butter, and it's delicious! Its non

hydrogenated, and doesn't separate. How great is that? It does have

molasses as the last ingredient, FYI for those further along.

[Guest guest]

Hi,

 

The brand of peanut butter I use is "MaraNatha" WFM has it or other brands that are made only of peanuts. Almond butter is also a tasty high protein spread. Trader Joe's has both peanut and almond butter. For those who live away from natural foods stores you can buy a lot of natural food products online. Some natural food stores make their own nut butters.

 

Does anyone find that they are adding animal products in their diet, to have variety and remain balanced?

 

~Deanna

[Guest guest]

I'm a fan of Smucker's Natural myself. The

ingredients are peanuts and salt. Every once in a

while I get a jar that is really salty for some

reason. Generally, its pretty good.

 

Amy

 

--- shadowedorchid <shadowedorchid wrote:

 

>

> > Has anyone else tried this or what peanut butter

> brand(s) have you

> had good luck with?

>

> Smart Balance now makes a peanut butter, and it's

> delicious! Its non

> hydrogenated, and doesn't separate. How great is

> that? It does have

> molasses as the last ingredient, FYI for those

> further along.

>

>

>

 

 

 

 

 

 

[Guest guest]

That's so funny, I made almond butter for the first time at home yesterday

and I just kept shaking my head, saying, " Why haven't I done this before??? "

So much more inexpensive and easy easy easy! I want to do peanuts next.

Yum!!!! Heather D.

 

________________________________

 

 

On Behalf Of Gail Shapiro

Sunday, October 15, 2006 6:21 AM

 

Re: Peanut Butter

 

 

 

Hi Bob -

I make my own from roasted unsalted peanuts. Just throw them in the

Cuisinart. Or sometimes, if shopping at Whole Foods, I use their grinder. I

do the same with cashews, and almonds. Tried pecans; that didn't work so

well.

Gail

[Guest guest]

As you thought Molasses = not so good for folks further along with the steps.

 

What we've been looking at are making the peanut butter @ home or buying the

Laura

Scudder's Natural from the market.

 

Have an Awesome Day,

 

Bob

 

, " shadowedorchid " <shadowedorchid

wrote:

>

>

> > Has anyone else tried this or what peanut butter brand(s) have you

> had good luck with?

>

> Smart Balance now makes a peanut butter, and it's delicious! Its non

> hydrogenated, and doesn't separate. How great is that? It does have

> molasses as the last ingredient, FYI for those further along.

>

[Guest guest]

Heather D.,

 

Yep Gail had a really good suggestion.

 

Enjoy,

 

Bob

, " Heather and Jon Dillon "

<hjdillon

wrote:

>

> That's so funny, I made almond butter for the first time at home yesterday

> and I just kept shaking my head, saying, " Why haven't I done this before??? "

> So much more inexpensive and easy easy easy! I want to do peanuts next.

> Yum!!!! Heather D.

>

> ________________________________

>

>

> On Behalf Of Gail Shapiro

> Sunday, October 15, 2006 6:21 AM

>

> Re: Peanut Butter

>

>

>

> Hi Bob -

> I make my own from roasted unsalted peanuts. Just throw them in the

> Cuisinart. Or sometimes, if shopping at Whole Foods, I use their grinder. I

> do the same with cashews, and almonds. Tried pecans; that didn't work so

> well.

> Gail

>

[Guest guest]

Deanna,

 

MaraNatha Peanut Butter, I'll check it out at WFM.

 

Animal Products: If you need to add animal products to your diet to stay on

this RR food

program, that's what you need to do for your body, it's ok. Just about 2

months a year I

do the vegan route. Sometimes I find it difficult to fully support my protein

requirements

doing the vegan route. After about a month or so, just want more variety, so I

go back to

dairy. So a solution for me is to try to eat vegan at least 2 meals per day,

that's what

works best for me now. A good portion of this program is about " listening to

your body "

while following the steps.

 

Another rule (for me) is that if something ever tastes too good or can't stop

thinking about

it " starts to call me " , then there is something wrong with that food. For

example: I had a

butternut squash soup in a restaurant (made the waiter swear it had no sugar).

Then after

I had my 1st bowl, wanted another one, right no sugar = no way!!!

 

Doing what you need to do to support the steps of this program is what truly

works.

 

Have a Great Day,

 

Bob

 

 

 

, DVR2004 wrote:

>

> Hi,

>

> The brand of peanut butter I use is " MaraNatha " WFM has it or other brands

> that are made only of peanuts. Almond butter is also a tasty high protein

> spread. Trader Joe's has both peanut and almond butter. For those who live

> away from natural foods stores you can buy a lot of natural food products

> online. Some natural food stores make their own nut butters.

>

> Does anyone find that they are adding animal products in their diet, to have

> variety and remain balanced?

>

> ~Deanna

>

[Guest guest]

Speaking of peanut butter, I got a chuckle the other day

when I noticed the allergy label on a jar of peanut butter:

" contains peanuts. " Well, duh! LOL. On the other hand,

in this day and age of " fruit juice " that contains no fruit,

you never know.

 

-Erin

http://www.zenpawn.com/vegblog

 

 

-

Sparrow R Jones

 

Saturday, April 05, 2008 9:49 PM

Re: Cumin Rice with Eggplant and peas

 

On 4/5/08, Nancy King <nancy wrote:

>

> Ha! Good idea!

 

I learned it from my mom.

 

I *always* knew where the peanut butter was as a kid because I was so

very much not fond of lima beans or the way mom cooked broccoli (I

love both now that *I'm* cooking them. LOL) and since I grew up in a

veggie household, if we had lima beans and broccoli for dinner, that

was half the food or more I was refusing to eat. Without that peanut

butter sandwich, I would have gone to bed pretty hungry. heh.

 

Sparrow

[Guest guest]

I've been craving something a little different and decided to try

something new. Its not fat free and probably not even very low, but

it is much lower than the original.

 

In a Vitamix,

 

1/2 lb raw peanuts

large can of chickpeas

3 tbl ground flax

1/2 tsp sea salt

1-2 cups water, you choose your favorite texture.

 

this took about 30 seconds and the results were awesome! My dogs and

I ate at least a cup of it already on crackers. The rest is going in

the fridge and to friends for snacks. this is perfect for dipping

fruit too.

[Guest guest]

Hi Jill,

 

I was curious, and I had my recipe program open, so I ran the nutrition for your recipe. This is for the whole batch, since I don't know how many servings it makes. Maybe next time you make if you could measure how many tablespoons it makes, I could give you an exact per-tablespoon analysis.

 

Here's the info on the whole recipe:

 

 

 

If for some reason the image doesn't show up, let me know and I'll type in the data.

 

Susan

 

-------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com-------------

- "Jill" <jillybe1

 

Sunday, July 20, 2008 12:17 PM

Re: peanut butter

> I've been craving something a little different and decided to try> something new. Its not fat free and probably not even very low, but> it is much lower than the original. > > In a Vitamix, > > 1/2 lb raw peanuts> large can of chickpeas > 3 tbl ground flax> 1/2 tsp sea salt> 1-2 cups water, you choose your favorite texture.> > this took about 30 seconds and the results were awesome! My dogs and> I ate at least a cup of it already on crackers. The rest is going in> the fridge and to friends for snacks. this is perfect for dipping> fruit too.

[Guest guest]

That's got so much fat (and salt) that you would almost have been

better off to just buy a small jar of real peanut butter, eat a

teaspoon of it (to get rid of the craving), and throw the rest out!

Just an observation.

 

Chayah

 

 

, " Jill " <jillybe1 wrote:

>

> I've been craving something a little different and decided to try

> something new. Its not fat free and probably not even very low, but

> it is much lower than the original.

>

> In a Vitamix,

>

> 1/2 lb raw peanuts

> large can of chickpeas

> 3 tbl ground flax

> 1/2 tsp sea salt

> 1-2 cups water, you choose your favorite texture.

>

> this took about 30 seconds and the results were awesome! My dogs

and

> I ate at least a cup of it already on crackers. The rest is going

in

> the fridge and to friends for snacks. this is perfect for dipping

> fruit too.

>

[Guest guest]

> If for some reason the image doesn't show up, let me know and I'll

> type in the data.

 

The only ones who will see it are those on Individual. Those who read

on-line or get the digest don't see any of the graphics.

 

Even without seeing the itemized list, people should realize that peanut

butter is almost *all* fat. Even on the Richard Simmons Foodmover,

based on the American Diabetic Association exchange plan, he always

counted it as a fat exchange, not protein. ALL nuts and nut butters, not

just peanut.

 

 

Sue in NJ

[Guest guest]

> The only ones who will see it are those on Individual. Those who

> read

> on-line or get the digest don't see any of the graphics.

 

Thanks, Sue. I'll paste the relevant data below for those people.

 

> Even without seeing the itemized list, people should realize that

> peanut

> butter is almost *all* fat.

 

Yes, but this isn't a recipe for true peanut butter; it's a recipe

that uses chickpeas to replace part of the peanuts, so it isn't all

fat. Still high in fat, of course, but not 100% calories from fat.

 

Here's the breakdown, revised a little because I forgot the flax seeds

in the last attempt:

 

Calories: 1904

Fat: 126

Calories from Fat: 56

Carbohydrates: 139

Fiber: 44

Protein: 83

Sodium: 2385

 

Again, that's for the entire recipe. If we assume that this makes

about 3 1/2 cups or 56 tablespoons (which is just a guess on my part),

each tablespoon would contain 34 calories, 2.25 grams of fat, and 43

grams of sodium--still high in percentage of calories from fat, but

much lower than straight peanut butter.

 

Also, Jill says a large can of chickpeas, but I computed this using a

standard 15-ounce size. If it should be larger, let me know and I'll

figure it again.

 

Susan

[Guest guest]

> Calories from Fat: 56

 

That should say " % Calories from Fat: 56. " I can't seem to get

anything right today!

 

Susan

[Guest guest]

> I can't seem to get

> anything right today!

 

Blame the heat - it's frying everyone's brains lately!

 

 

Sue in sweltering NJ