A delicious new range of peanut butter spreads is now available.
Mother Earth has launched its natural peanut butter in Australia. As well as perennial favourites crunchy and smooth peanut butter, there are also innovative superfood blends, Chia Seed Natural Peanut Butter and LSA Blend Natural Peanut Butter.
Mother Earth's natural peanut butter is made with Hi-Oleic Australian peanuts* which have a higher level of a healthier mono-unsaturated fats than standard peanuts. The range also has no additives, no preservatives and no added oils or sugar. It is now on shelves at Woolworths Supermarkets around Australia.
Children's food author and television host Alice Zaslavsky says quality peanut butter like the Mother Earth range makes a delicious snack at any time and can be used in a huge array of recipes, from Asian sauces and curries to dressings for salads and vegetables.
'I love that the classic smooth and crunchy peanut butters have absolutely nothing added except a pinch of salt," she said.
"And the unique superfood blends are a taste and textural sensation as well as a great way to enjoy even more goodness with your morning toast or smoothie. Mother Earth peanut butters are a simple, natural and delicious addition to any kitchen."
Alice recommends mixing crunchy peanut butter with honey and spreading on fresh wholewheat sourdough bread for an afternoon tea treat, or spreading Mother Earth superfood peanut butter on celery stalks for a wholesome and affordable snack anytime.
"You can tell Mother Earth peanut butter is all natural because the oil from the peanuts rises to the top of the jar. It not only keeps the texture lovely and silky but it's a sure sign there're no preservatives or additives."
At just $4.99 for a 380 gram tub of Crunchy or Smooth and $5.49 for the Chia Seed and LSA superfood blends, Mother Earth peanut butter is one of the most cost-efficient, yummy and wholesome snacks there is.
For further information on Mother Earth's peanut butter range and other offerings, visit www.motherearthfoods.com.au or facebook.com/MotherEarthAustralia
Alice is the author of 'Alice's Food A-Z' and the host of Kitchen Whiz on Channel Go. A former school teacher and popular MasterChef Australia contestant, Alice is also the "Adventurer in Residence" at Melbourne's Prahran Market and founder of Food-Ed, a future online food education hub for teachers and schools. To learn more about Alice visit www.aliceinframes.com
One of my fondest camp memories is of trail mix or scroggin – a combo of nuts, seeds, chocolate, dried fruit and lollies.
It never seems like a big deal when you're making it up at home before camp, but when you're up to your third night of sleeping in a tent with a stick poking in your shoulder, and your socks are soggy, and you are smelly, it's seriously the best camp thing ever.
Adding lashings of crunchy peanut butter to the mix at the last minute will do great things for both the texture and the taste.
Recipes by Alice Zaslavsky
150 gm ready-made trail mix from the shops (or MYO with your fave nut and seed combo)
10–15 marshmallows, chopped up with scissors
50 gm chopped dried fruit (such as dates, apricots, bananas, mango)
20 gm black licorice, chopped (optional)
40 gm desiccated coconut
2 blocks of dark chocolate, crushed into small pieces
2-ish tablespoons of crunchy natural peanut butter
Put trail mix, marshmallows, dried fruit, licorice and coconut in a large heatproof bowl.
Bring half a pot of water to the boil in a saucepan (grown-up eyeballs are important for this bit), and find a metal bowl that fits into the saucepan without touching the water. This is called a double boiler. Put chocolate in the bowl.
Once the chocolate has melted, get your grown-up to help you pour it over the trail mix, stir in the peanut butter and then lay it out on baking paper to dry. Leave it to harden overnight. (Kinda like everything in your camping bag by the end of the trip.)
Break into pieces and share. (Or take to camp and hide it in your daypack – but don't forget it's there, lest it melts!)
This is a great recipe to crack out for barbecues, mid-week dinners or after-school snacks. They also taste delicious cold the next day – served in a lettuce cup, with extra peanut butter on top, because why not!
Recipe by Alice Zaslavsky
2 boneless, skinless chicken thighs (or breasts) thinly sliced lengthwise into 8-10 strips
1 tsp toasted sesame oil
1 tsp fish sauce
1 garlic clove, crushd
½ tsp chilli flakes (optional)
½ tsp salt flakes (to taste)
¼ cup smooth natural peanut butter
2 tbsp peanut oil
Skewers, soaked for at least half an hour in water
Fresh coriander leaves for garnish
In a bowl, combine sesame oil, fish sauce, garlic, half the peanut butter, peanut oil and the chili flakes (if using). Taste for seasoning. Toss the chicken strips through the mix and leave to marinate (preferably overnight).
Thread each chicken strip lengthwise onto a skewer.
Heat a cast iron griddle pan for approx. 4-5 minutes on medium heat (grown up alert!).
Working in batches, brush pan with oil, and cook chicken until opaque throughout, for roughly 2 minutes per side (the juices should run clear when cooked).
Serve with fresh coriander on top