Doing It (for) Yourself
It was the homemade peanut butter that made me rethink my way of life.
A side benefit of my job is that I sometimes get to taste the food featured in the magazine, which is how I know that it's delicious as well as diabetes-friendly. Since this is one of our semiannual food issues, we had a lot of pictures to take, and that meant a lot of recipes to sample at the photo shoot.
Now, I've never been a big fan of peanut butter. I'll eat it, but I don't often choose to. (For the record, though, I believe crunchy to be far better than smooth.) Still, the celery the food stylist brought as an accompaniment looked good, and I hadn't had much for breakfast, so I figured I would give it a try.
I was stunned. This little spoonful of peanut butter packed an adrenaline shot of flavor, as though the true essence of peanuts had been concentrated into something more delicious than the nut alone could ever be. Take a look at the recipe and you'll see that it is extremely easy, too: Throw a bunch of nuts in a food processor, add a bit of oil and a dash of sugar and salt (if you want), and you're there.
The thought of making your own food may seem alien, or just a waste of time, particularly when it comes to readily available items like crackers or granola, which can be bought so easily. And yet the value of home cooking goes beyond the money you'll save, or even the superior taste (and lack of chemical additives) you'll enjoy. For people with diabetes, whose struggle with nutrition is often so fraught that food becomes a problem, not a pleasure, eating something that has been made by hand can be transformative. By growing your own fruits and vegetables, or taking the time to make your own foods, you can rehabilitate your relationship with what you and your family eat.
I, for one, will never eat store-bought peanut butter again.