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When the foodie world went naturally nuts…

Once upon a time, peanut butter accompanied jelly in sandwiches, and rare and natural forms only found their use in the diets of the serious health enthusiasts. Fast forward to 2017, and nut butters are a staple in the western world’s food cupboard.

Their variety has grown from the traditional grounded roasted peanut to a whole conglomerate of high protein smooth and crunchy, salty or sweet spreads making their way into anything and everything edible. Toast, cake, sauce, sandwiches, chocolate, smoothies, cereal, seitan, salads, soups, ice cream and milk — you name it.

Nut butters have been there, done that and made it into millions of Instagram post.

The wrong kind of nuttiness to spread

Whilst there are zero rules to cooking and consuming nut butters, there is one element that needs to be considered — natural nuttiness vs. additive nut butters. The peanut butter that has long lived on supermarket shelves tends to feature lots of added ingredients that aren’t necessary unless you are in need of a sugar/additive influx. For example, don’t go dolloping American’s beloved Reese’s peanut butter in your health smoothie every morning because that specific blend has added monoglyceries (glycerol molecule) and one fatty acid used as an emulsifier to prevent ingredients from separating), molasses (a sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavoured and dark in colour), vegetable oil and sugar.

The right kind of nuttiness to consume

Differentially, natural nut butter blends tend to feature three ingredients that usually go along the lines of the nut, coconut oil and salt.

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.