At some point on my journey toward health I learned about nut butters and began experimenting with almond butter and cashew butter as an alternative to the peanut butter that had become a staple in my kitchen. Sure, I liked these options often better than peanut butter, which now seemed boring, but there were still those times when I missed my old stand-by.
It wasn’t until I went to Nutrition School that I fully understood why nut butters may be preferable to even all-natural, organic peanut butter.
First, peanuts are highly pesticided. And even when organic, peanut butter is filled with a toxic fungus. So long, my friend. Or not.
Listen up all you peanut butter lovers!
A raw foods workshop I recently attended led by Andrea McNinch featured a recipe using Wild Jungle Peanut Butter. This peanut butter is raw, stone-ground and made from the Wild Jungle Peanut variety indigenous to Achuar Indians in Ecuador. These peanuts are 26 percent protein, contain all 8 essential fatty acids and are aflatoxin-free.
The perfect option for when only peanut butter will do. Purchase a 9 oz jar here