Dear Flock,
Surely by now you’ve read Ginny Messina and JL Fields’ thoughts on fitting in peanut butter with your vegan advocacy. A Well-Fed World’s PB&J Campaign has long been advocating the power of peanuts, and Ginny’s thoughts on the matter only drive the point home.
Ginny has agreed to share with you, our darling flock, a few more of her thoughts on the matter. It is, after all, National Peanut Month, and what better way to celebrate than to combine the sweetness of everyone’s favorite nut – I mean LEGUME! – with the sharpness of horseradish. For me, #PRIVATE# with Passover coming up – a holiday I strongly associate with horseradish – the timing could not be more perfect.
xo jasmin
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The Vegan R.D. On Peanut Butter and Horseradish
Ginny Messina (“The Vegan R.D.”)
Peanut butter and horseradish sounds a little odd until you realize that ground peanuts are used in savory and spicy recipes – often with lots of hot peppers – throughout the world. Horseradish is a member of the Brassica family of veggies, and it contains high amounts of the same cancer-fighting phytochemicals – called glucosinolates – that are found in broccoli and cabbage. As little as a teaspoon can provide you with beneficial amounts of these healthful chemicals. When it’s paired with peanut butter, which is rich in the anticancer chemical resveratrol, the result is an appetizer or snack with a powerful health punch.
This is something my mom and dad – who were not especially adventurous eaters and definitely not vegan – served at parties. Traditionally, Ritz crackers are used, but any cracker will do. Smallish crackers that allow you to pop the whole thing into your mouth are best. Spread the crackers with peanut butter and then drop a little dollop of horseradish on top. That’s it. My parents served these with martinis, but I’ll leave that up to you.