RECIPES
Peanut Butter............................................................................
Use fresh unsalted roasted peanuts—they will be white on the
first day they arrive at the health food store from the distributor.
(Ask when they will
arrive.) Or shell fresh
roasted peanuts
yourself, throwing
away all shriveled or
darkened nuts. Grind,
adding salt and vita-
min C (¼ tsp. per
pint) as you go. For
spreadability, espe-
cially for children,
grind an equal
volume of cold butter along with the peanuts. This improves
spreadability and digestibility of the hard nut particles. This will
probably be the most heavenly peanut butter your mouth has ever
experienced.
Sweetening and Flavoring........................................................
Brown Sugar. Although I am prejudiced against all sugar
from a health standpoint, my testing revealed no benzene, propyl
alcohol, wood alcohol. However it does contain sorghum mold
and must be treated with vitamin C to detoxify it. Add ¼ tsp. to a
1 pound package; knead until well mixed.
Maple syrup. Add vitamin C to newly opened bottle, ¼ tsp.
to retard mold. Keep refrigerated and use promptly.
Flavoring. Use maple, vanilla (both natural and artificial),
and any pure spice. They are free of molds and solvents.
Honeys. Get at least 4 flavors for variety: linden blossom,
orange blossom, plain clover and local or wild flower honey.
Fig. 87 Light colored, roasted peanuts
in the shell had no aflatoxin.