Butter from Grass?

As a family, we have largely shifted away from dairy in favor of spreads, milks and "cheese" from plant sources for largely health reasons (and a few environmental).

When I was shopping at Costco the other day I noticed tubs of Kerry Gold brand butter.  I have always heard about the legendary taste of this imported butter from Ireland and was pleasantly surprised to read "from grass-fed cows" on the package.

The price is about double that of traditional butter but I thought it was worth a try.  A 17.60 ounce package was $5.99 and I opened it today to sample on a slice of homemade banana bread.  My first impression was how deep yellow the butter appeared.  Some butters and spreads in the US have colorants added to give it the missing yellow color, but here it comes naturally because the beta-carotene and other nutrients from the cows' diet shines through.

Why does grass-fed matter?

• Cows are created to eat grass, this typically happens on small family farms and in most other countries around the world.  It is the American CAFO's (Concentrated Animal Feeding Systems) that force cattle to consume corn and other grain their digestive system can't handle, causing poor health and forcing their premature aging, disease and early death.

• Dairy cows from the CAFO system produce cheap milk and meat, but to the detriment of our health.  Butter from CAFO cows (almost all of what you find on our grocery store shelves) has reduced Omega 3's (the healthy fat), has 3-5 times fewer CLA's (conjugated linoleic acid) known to have anti-cancer properties and help maintain a healthy body weight.  CAFO dairy also offers fewer antioxidants, selenium, vitamins E and A and beta carotene.

Compare this to the treatment cows get in Ireland where they munch on some of the world's greenest grass -- of which the nutrients get passed to us through the dairy products produced.  See a brief video on Kerrygold farmers below.

Butter from grass-fed cows is simply better for the animal, better for our planet and better for our health.

Sadly, there are few butter grass-fed butter options in the United States.  The few options I have found include Grass Point Farms (Wisconsin), Pastureland (Minnesota), and Organic Valley Pasture Butter.  However, Pastureland is temporarily unavailable because of distribution issues and no buyers of their organic skim milk.

There are a few imports that are more readily available -- mostly because they never altered their systems from the traditions of butter-making and have a solid distribution network for butter from animals fed on grass.

The price is a bit steep, but compared to what?  I find myself occasionally falling into this mental trap of wanting to choose food based on lowest price but knowing I should buy the better food option.

Most of us would value health, quality of life and more time (longevity of life) as being a top priority.   Yet many of us gladly fork over extra cash for the next step-up in our "stuff".   Things like cars, cell phone plans, television plans, video game systems and electronics.  Many talk of not being able to afford to eat healthy even though they know what the best choice is, myself included.  Isn't it really a matter of priorities?  We tend to skimp on spending extra on the very thing that will truly bring us more value?  It's a skewed values system.  What "stuff" would you be willing to trade for a healthier and longer life?

Health and environmental benefits considered, $5.99 starts to not look like such a bad deal after all.  Just a thought.  Enjoy your better butter.

Easy Homemade Peanut Butter

Your favorite peanuts + a high-quality blender (with a tamper) = amazing and healthy peanut butter!

We ran out of peanut butter this morning, so I took some of our favorite peanuts from Costco (I'd prefer organic peanuts, but their harder to find than a Santa in July around here -- but that's another post) and threw them in our Vitamix for a quick spin.

Once the peanuts were in, I turned the machine on high and used the tamper to keep things moving.  Within 30 seconds, I had a fresh and warm batch of peanut butter.

In a nutshell (pun, yes!), choose your favorite raw, dry roasted or oil roasted peanuts.  If your from New Mexico or Georgia, your selection should be much better with organic options.  Throw them in your blender.

I usually add about a tablespoon of peanut oil to keep things loose.  You don't have to use any oil, I just like a looser product for easier spreading.  If you decide to add oil and don't have peanut, any other low-flavor oil such as Canola will work too.

Add a touch of salt if you wish.  The peanuts I used were pre-salted and that works for me.

Then turn on your Vitamix (or other high-power blender) on high-speed blend until you get a creamy base.

At this point, you can get creative.  I tend to be a peanut butter purist and leave it alone, but in this case I added about 3 tablespoons of raw honey from a local apiary to make honey-peanut butter.  I have also added a teaspoon or two of organic molasses in the past that darkens the spread and adds a nice taste.  Others have added various spices or cocoa, but you can experiment with what you like.  Add it in and continue spinning until smooth.

When finished, spoon your peanut butter out into a storage container.  I like to use a caning jar for ours.  If you will eat it within three months, store it in your pantry.  If you need it to keep for 6 months, place it in your refrigerator.  Just keep in mind that a refrigerated product won't spread quite as easily unless brought to room temperature.

If you like a crunchy peanut butter, chop some extra peanuts up and set them off to the side.  When you are done making your peanut butter, throw in the chopped pieces and stir.

Enjoy your homemade peanut butter.  It will taste better and probably be better for you.  If you aren't convinced check out the ingredient label on your store-bought peanut butter.

Banana Ketchup

Every once in a while, I am reminded of certain comments mentioned to me in my past that I have held onto for any number of reasons. These comments return to me by "triggers" in my life.

Today, the trigger was seeing my bottle of Banana Ketchup I acquired on the island of St. Lucia when I visited several years ago with my wife. Bananas are one of the largest sources of exports (income) for the island residents.

On a tour of the stunningly beautiful island, the tour guide stopped at a banana farm and spoke about the importance of the industry to the people. I asked the question, "Are any of these bananas exported to the United States?" The response, "No. Our bananas are exported to various parts of Europe. Americans will only eat perfect bananas that have no imperfections, requiring the use of pesticides and fertilizers that we won't use."

I've discovered in my preparation of homemade foods that it just isn't going to look like a perfect store-purchased (fill in the blank) -- and why should it? After all, I made it, not a nameless faceless machine. But, the finished product will have great wholesome ingredients, often taste better, and be finished with a whole lot of love.

As often as possible, I will be looking for things a little messier, cared for (or prepared by) those who tended the earth and respected it, and with a bit more character (flaws). I will be looking for what is authentic and real.

Perfect has many hidden problems -- not to mention it's just boring.