Celebrate National Peanut Month!

March 9, 2011 at 1:19 pm , by

PBmuseumBy Nekaiya Trotman and Jennifer Sinrich

In honor of National Peanut Month, the National Peanut Board hosted a four-day celebration that began with the grand opening of the Nutropolitan Museum of Art—a New York City art show devoted to jelly’s other half. Couldn’t make it? Don’t worry—your LHJ interns attended the event last Thursday and left with one big realization: Peanut butter is far more than just a sandwich spread!

Aside from the peanut butter ice cream, cookies and brownies we expected, we also sampled creative peanut butter-dipped chicken and shrimp hors d’oeuvres and even peanut butter cocktails. All while enjoying the exhibit put together by acclaimed food photographer Theresa Raffetto and food stylist Patty White.

Sounds like the makings of a peanut butter hangover, but we didn’t feel too guilty about imbibing in the celebration of this versatile and healthy staple.PBpeace

Peanuts are a good source of monounsaturated fat, which can help lower total cholesterol, according to the American Heart Association. They’re also a good source of resveratrol, the same heart-healthy antioxidant that’s found in red wine. And because they’re full of fiber, peanuts or peanut butter make for a tasty snack that will keep you full.

Now that’s something to celebrate! See more of the fun photos after the jump.

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Dishing It: High-Fiber Peanut Butter Bran Muffins

February 10, 2011 at 12:50 pm , by

High Fiber Muffins

Let me guess. You first saw the word peanut butter in this muffin recipe from our February issue and got all excited to make it. But you then saw that the first ingredient was wheat bran and grumbled. I can just hear you now…

I just know wheat bran will be SO hard to find.
OK, so this is might be true, depending on where you live. I went to my local supermarket only to turn up empty-handed, and even Whole Foods had just one option in their bulk grains aisle (which actually turned out to be quite a find, as you’ll see below). However, our trusty food editor Khalil tells me to look more closely next time among the Bob’s Red Mill grains and head to a health food store like GNC for more options.

Sure, but even when I do find it, I’m sure it will be expensive.
The total for my self-serve bag of wheat bran came to a whopping 32 cents, and I had leftovers! What else, I ask you, can you get for 32 cents these days (besides this cancer-fighting, heart-healthy grain!)? Plus, I guarantee you already have the rest of the muffins’ ingredients in your pantry, so you won’t break the bank.

You’ll never use the leftovers, though! What a waste!
How about stirring some into your morning oatmeal? Or adding it as a healthy boost to pancakes? Or – make more muffins!

But… but… WHEAT BRAN??
Stop right there. Try this recipe and I promise you’ll be singing a different tune, and be well on your way toward getting more of that little powerhouse nutrient we here at LHJ keep reminding you to eat (psst – the correct answer is fiber).

Baking these muffins is a fun way to spend a Sunday afternoon, which is exactly what I did. In a nutshell, you put the wet ingredients in one bowl, the dry in another and stir until combined (I also gave the peanuts a quick spin the food processor to chop them up – but don’t go overboard or you’ll end up with mush!). Totally easy for even the baking-phobic.Honey PeanutsPeanut Butter

Click “read more” below to see how they came out!

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