Santa Cruz Organic Creamy Dark Roasted Peanut Butter Description
- Creamy Dark Roasted Peanut Butter
- Non-GMO Project Verified
- 180 Calories Per 2 tbsp
- Gluten Free
- USDA Organic
- Kosher
Made simply with just roasted Spanish peanuts and a dash of salt, Santa Cruz Organic Dark Roasted Creamy Peanut Butter offers rich, full-bodied flavor with no hydrogenated oils, no added sugar, and no artificial ingredients. This creamy peanut butter has no trans fats and is certified USDA organic.
Directions
Oil separation is natural. Just stir and refrigerate.
Free Of
GMOs, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (32 g)
Servings per Container: About 14
| Amount Per Serving | % Daily Value |
|
| Calories | 180 | |
|
| Total Fat | 16 g | 20% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 55 mg | 2% |
|
| Total Carbohydrate | 5 g | 2% |
|
| Fiber | 3 g | 10% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 8 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 29 mg | 2% |
|
| Iron | 1 mg | 8% |
|
| Potassium | 225 mg | 4% |
|
| Vitamin E | 3 mg | 20% |
|
| Niacin | 5 mg | 30% |
|
Other Ingredients: Organic roasted peanuts, Contains 1% or less of salt.
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Reviews
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Spicy Peanut Soup With Sweet Potato & Kale
While comforting and nutritious, this spicy peanut soup is also seductively fragrant and bursting with exciting flavor. The broth of coconut milk, peanut, shallot and chili pepper brings bites of chopped kale, mushrooms and sweet potato into exotic territory. Incorporating gochujang, a savory, sweet and spicy fermented chili condiment popular in Korean cooking, it has just the right balance of creaminess and kick.
Spicy Peanut Soup With Sweet Potato & Kale
- 2 Tbsp. olive oil
- 1 large shallot (diced)
- 3 cloves garlic
- 3 stalks green onions (chopped)
- 1 serrano chili pepper (minced)
- 1 Tbsp. gochujang paste
- 1 can (14 oz.) full fat coconut milk
- 1/3 cup creamy peanut butter
- 4 cups chicken stock (or vegetable stock if vegan)
- 2 Tbsp. soy sauce
- Pinch salt
- Pinch pepper
- 1 sweet potato (peeled and cubed)
- 1 cup kale (roughly chopped)
- 5-6 mushrooms (chopped)
- Juice of 1 lime
- Heat large Dutch oven or pot over medium heat. Add olive oil.
- Add shallots, garlic, serrano chili pepper and green onion. Sauté 2-3 minutes.
- Incorporate gochujang paste and mix well for 2 minutes.
- Mix in coconut milk, peanut butter, stock, soy sauce, pinch of salt and pepper. Stir well and bring to boil.
- Reduce heat to simmer, add sweet potatoes and cook 10 minutes or until potatoes are tender.
- Add kale, mushrooms and lime juice. Cook 5 minutes. Taste and adjust seasoning, if needed.
- Serve warm with fresh green onions and squeeze of lime.
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