“It,” depending, on who you are, where you are, how old you are are, and what you do, could be any number of things.
When I was growing up, “it” was (at one time or another):
- Listening to the Spice Girls, playing with Spice Girls Barbies, and chewing Spice Girls gum
- Playing Pogs
- Playing Crazy Bones
- Listening to the the Backstreet Boys
- Watching Buffy the Vampire Slayer
For the record, I was never cool enough to any of those things.
In the healthy living blog world, the cool kids are into:
- Overnight oats
- Chia seeds
- Sun butter
As much as I love reading all the lovely musings of the blogosphere, I’m still not all that cool and not always up on the trends of the moment. I have yet to try Crossfit (small town, small gym, limited options). I do enjoy overnight oats, but I still haven’t tried chia seeds. And, up until last week, the only time I had sun butter was in Shana’s amazing sun butter crunch balls that she brought to the Healthy Living Summit last year.
So, when faced with the prospect of a peanut butter-less existence after visiting the naturopath, I thought that it would be the perfect time to try sun butter. But, alas and alack, the sun butter at the grocery store contained one of my foes: sugar!
I decided to take a pass, and bought some almond butter, and then made the P-nut butter I told you about last week. But then I saw this recipe for energy bites, and I wanted to make them. I also liked the idea of having a nut-free “nut butter” (although my version isn’t because the bag I bought said it may contain peanut oil ).
All I can say is this: move over P-nut butter. There’s a new sheriff in town, and his name is Sunny.
I don’t know if purists would approve of me using pre-roasted, salted sunflower seeds for my sun butter, but when have I ever cared what the purists said?
My sun butter is fantastic! Even my mom was really into it. You don’t miss the added sugar that’s in conventional PB at all, and the added salt and roasted flavour really comes through.
The only thing I did differently from when I’ve made other nut butters is that I had to add a touch of canola oil. I found that the seeds weren’t giving off quite enough on their own, and needed the help of the oil (but I probably only used a couple of teaspoons).
Salty Sun Butter
- roasted, salted sunflower seeds
- canola oil
All you do is put the sunflower seeds in a food processor, then blend until finely ground and they are starting to clump and release their oils.
When mixture gets too thick to blend, drizzle in a little canola (or other oil of your choice) oil. Continue to blend until smooth, adding more oil as necessary.
So, if the cool kids are doing “it,” it’s not always a good idea to join them. But then again, they just might be onto something. Maybe you should try too? Who knows, you might even improve “it.”
P.S. Eating is a LOT more exciting these days now that fruit and dairy are back in my life. I still can’t get over the fact that I’m only allowed full-fat dairy. You would not believe how rich full-fat yogurt is! You also would not believe how many food products contain potato – it’s crazy. I’m turning into one of those label-reading sleuths. Tune in next week for more of the down-low on my new food life.
What food trends from the blog world (or otherwise) have inspired you? Have you tried them and/or improved them?