Additional Information

Wild Jungle Peanut Balls

Tasty sweet treats that have a variety of variations and possibilities.

• 1 cup honey
• 1 cup Wild Jungle Peanuts
• ¼ cup Mary's Sauté Oil (optional) (This makes it easier to blend, but the balls are a little stickier)
• 1 cup quick oats
• 1 cup whey protein powder (any flavor) or plant protein powder (I tried one that contained pea, brown rice and artichoke powder for a complete protein and it worked great!)
• 1 cup raw cacao powder or freeze dried fruit powder, acai berry, goji berry or any fruit powder or fruit combination powder.
• ¼ to 1 cup coconut milk powder (as needed)

Directions:

• Place the honey and Wild Jungle Peanuts in your blender and place on low speed or pulse. This works well with a VitaMix or BlendTec. Be careful with a lower powered blender. The mixture will be thick. If needed, add more honey.
• Add the quick oats and the powders saving the coconut milk powder for last.
• At the end you will need to work the coconut milk powder in by hand until you have a dough-like consistency which will be made into balls.
• Make balls and roll in extra coconut milk powder so they are not sticky.
• These balls are delicious, chewy, rich, satisfying and very easy to make.
• If you make just plain peanut-whey-honey balls you may want to do as I did in the photo on the right and drop a little melted chocolate chips on the very top for that chocolate-peanut taste that children (and adults) love, especially if you have a chocolate lover in your family.

African Jungle Peanut Stew

This stew has a very unique blend of flavors and textures that everyone loves. The uncommon blend of peanuts and tomatoes is quite delicious. Using a vegetarian version with rice and peanuts (a grain and a legume) should make a more complete protein. Both the vegetarian and the chicken version are a dish everyone should try.

• 3-4 pounds of chicken (If you are a vegetarian use 2 cups of rice instead)
• 4 cups of water (This will become the 3 ½ cups of broth below)
• 2 medium onions
• 2 sweet bell peppers, any color
• 8 cloves of garlic
• 3 Tablespoons Mary's Sauté Oil
• 3 cups peanuts (use as 2 cups and 1 cup)
• 2 - 28 oz. cans of crushed tomatoes with juice
• 3 ½ cups chicken broth (or vegetable broth if vegetarian)
• 1 teaspoon salt

Directions:

• Cook the 3-4 pounds of chicken in 4 cups of water until done. Cut chicken into bite size pieces and reserve broth for later. If making the vegetarian version, cook 2 cups of rice (your choice) in same 4 cups of water.
• Stir fry onions, bell peppers and garlic in 2 Tablespoons of Mary's Sauté Oil.
• Chop 3 cups of Wild Jungle peanuts.
• Add the cut cooked chicken to a large pot. Add tomatoes, broth, and sautéed vegetables. Bring up heat to a simmer.
• Roast Wild jungle peanuts in the oven at 350 for 15-20 mins. Mix with 1 Tablespoon of Mary's Sauté oil, sprinkle with salt to desired taste.
• Add Wild Jungle Peanuts to stew when hot and serve.

Spicy Cilantro Peanut Slaw

This salad was a big hit at the office. It is very colorful and has the distinct taste of cabbage and cilantro and just the right zing.

• ½ head cabbage (finely chopped)
• 1 bunch cilantro (finely chopped)
• 1 bunch green onions (thinly sliced)
• 1 cup Wild Jungle Peanuts (chopped)
• 1 red sweet bell pepper (diced)
• 1 yellow sweet bell pepper (diced)
• 1 cup carrots (sliced like match sticks)
• 4 Tablespoons Coconut Vinegar
• 2 Tablespoons Honey
• 4 Tablespoons Mary's Sauté Oil
• 1 Tablespoon Lime Juice (lemon juice will work as well)
• ½ to 1 teaspoon Sriracha hot chili sauce (easily found in the Asian section of the grocery store)

Directions:

• Add all chopped and sliced vegetables along with chopped wild jungle peanuts to a large bowl.
• Blend in blender, vinegar, honey, oil, lime or lemon juice and hot sauce.
• Pour dressing over veggie/peanut mix and toss well.

Wild Jungle Peanut Oatmeal

This makes very creamy oatmeal that goes well with fresh or dried fruit.

• 1 cup peanuts
• 2 ½ cups water
• 3-6 Tablespoons honey (depends on how sweet you like your cereal)
• 1 teaspoon cinnamon
• ¼ teaspoon salt (any kind of natural salt)
• 1 cup old fashioned rolled oats

Directions:

• Place peanuts, water, honey, cinnamon and salt into a blender and blend on high speed until you have a delicious sweet peanut milk.
• Pour this peanut milk over rolled oats in a pan and heat until oats are cooked.
• Garnish with fresh or dried fruit and enjoy.

Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing

This is a beautiful salad. The vibrant colors of the red cabbage, the green of the sugar snap peas and the yellow and orange of the carrots is striking. The cilantro dressing is a brilliant color as well. This salad I could eat as a meal!

• 1 head red cabbage (thinly sliced and chopped)
• 2 cups sugar snap peas (cut diagonally into small pieces)
• 1 cup carrots (thinly sliced)
• 1 red or yellow pepper (diced)
• 3 pounds chicken (cooked and diced)
• 1 Tablespoon salt (any natural salt)
• 1 Tablespoon ginger puree, finely minced ginger or ginger paste
• 1 Tablespoon garlic puree, finely minced garlic or garlic paste
• ½ cup peanuts (chopped)
• The juice of 2-3 lemons (fresh)
• 1 bunch cilantro (chopped)
• 6 Tablespoons broth (from cooking the chicken above) or very hot water
• 6 Tablespoons Mary's Sauté oil
• 4 Tablespoons honey
• 4 Tablespoons coconut vinegar

Directions:

• Cut all veggies. Cook chicken. Add to large bowl.
• In a blender add salt, ginger, garlic, peanuts, lemon juice, cilantro, broth, oil, honey and vinegar. Blend on high speed. Dressing will be bright green and beautiful.
• Pour over veggie/chicken mixture and toss, serve and enjoy.