Happy National Peanut Butter Lover's Day! Just to be clear, "National Peanut Butter Day" is Jan 24th every year, but TODAY, March 1, 2021, is "National Peanut Butter Lovers Day." Cereal mogul, John Harvey Kellog (of Kellog's Rice Crispies, Raisin Bran, etc...), invented a version of peanut butter in 1895. But peanut butter, as we know it today, made its debut at the St. Louis World's Fair in 1904. According to the National Peanut Board, "There is evidence that ancient South American Inca Indians were actually the first to grind peanuts to make peanut butter."
The Peanut Institute calculates Americans consumed an average of 7.5 lbs of peanuts per capita in 2017-2018!
Everyone has a special and very specific way to make their PB&J sandwiches. I personally am a "Peanut butter on both sides of the bread with a little jelly in the middle," kind of gal. How do you "do" your PB&J? Jelly on one side, PB on the other? Sliced diagonally or down the middle? Do you leave the crust on?
Alas, PB&J is not your only option. There are a lot of perfectly yummy (and good for you) peanut butter recipes for grown-ups. I love the following recipe for Purple Apple Slaw with Peanut Butter Dressing that I found on allrecipes.com. Let us know what you think.
Purple Apple Slaw with Peanut Butter Dressing
Nutrition Facts Per Serving: 282 calories; protein 5.3g; carbohydrates 23.1g; fat 20.6g; sodium 535.5mg
Prep: 25 mins Additional: 20 mins Total: 45 mins
Servings: 6 Yield: 6 servings
Ingredients
6 tablespoons rice wine vinegar
6 tablespoons olive oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
½ head red cabbage, finely shredded
2 Braeburn or Fuji apples - peeled, cored, and finely diced
¼ cup finely minced white onion
Directions
Step 1Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
Step 2Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving. (But it also delicious warmed up in an iron skillet ;-)