Who doesn’t love a good PB&J?! It’s the perfect snack, quick lunch and stoner food (not that I would know). And unless of course you’re allergic or something and cannot eat this, in that case, I’m very, very sorry.
These aren’t for the kids, they’re for the adults. I’m saying that for two reasons: one, there are green things in these—aka fresh mint shreds—and I don’t know about you, but some of the kids we know won’t eat this just because of that. Two, we’re grilling them and using Jem Raw Organic, Cinnamon Red Maca Almond Butter because it’s fantastically sophisticated and makes this an R-rated sandwich for sure. If you haven’t tried Jem, just wait until you do. It’s a bit more expensive than any other nut spread; however, it is by far the most orgasmic stone ground spread we’ve ever tasted. It’s produced out of Bend, Oregon.
This post is the sixth and final post of Season One’s Wicked Healthy Takeover, working in collaboration with Whole Foods Market. Here we take parts of things we’ve made in all the previous episodes and recreate them into hip, exciting, new grubs. That being said, it’s difficult to write recipes for leftovers because unless you’ve prepared the items originally it tends to be a lot of work. Which is exactly what we don’t want to do here —> a lot of work.
Use this as a guide, an inspiration to try new things with your leftovers. We’ve found almost anything fits between two pieces of bread, can be grilled or put in a taco or into a noodle dish. All of these are part of the Wicked Healthy food groups and all of them are heavy on the plant pushing.
2 T plant-based butter, room temp
4 pieces of whole-grain bread. We used Dave’s Killer Bread
1/4 C peanut butter, smooth like soft jazz
1/4 C Marion berry jam or your favorite, preferably homemade
2 T Jem, Cinnamon Red Maca, fancy almond drizzle (Best nut butters on the planet)
3-4 stalks (6-8 leaves) fresh mint: some for shredding in the sandwich, some for garnish
On one side of each slice of bread, spread a small amount of butter on the side that will be the outside crust of the sandwich.
To assemble the sandwiches, spread peanut butter on one slice. Spread fresh berry jam on the other slice, drizzle a little Jem Cinnamon Red mach onto each, add some shredded mint leaves and close ’em up by keeping the filling in the middle. Honestly it’s hard for me to write this recipe without laughing a little cause I’m writing this recipe.
Heat up a cast iron or skillet to medium heat. Add a small dollop of butter to the pan. When melted and beginning to bubble, place the sandwich, butter side down (each outside bread part should be lathered with butter). Let sit for 1 minute and press down lightly with a spatula. After about a minute flip and repeat on the other side. Repeat as often as needed until golden brown toasty results.
Remove from heat, let sit a minute before slicing. Best if served slightly warm. Garnish with fresh mint and berries.
Grilled Organic Peanut Butter, Strawberry Rhubarb Jam with Mint and Salt – yum!
Clyde Burley: director, producer, camera dude, organizer
Andy Pickard: Editor
Jason De La Rosa: Editor
Derek Sarno: Wicked Healthy, Free style plant pusher
Chad Sarno: Wicked Healthy Chef, Rouxbe VP Plant Pushing Culinary
Zelda: Ninja Squirrel Queen Mascot
Brother Chad was busy teaching a ROUXBE class during the filming of these Wicked vids.
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