Have you had a chance to try this?
Also have a look on thier website for a HUGE list of recipes. 

Peanut butter has long been one of North America’s favorite comfort foods, but the recent, massive product recall scare and the growing number of people with tree nut allergies have boosted culinary experimentation with ‘alternative’ seed spreads that are pleasing health-minded consumers. One of the popular new healthy alternatives to peanut butter is Hemp Seed Butter. While peanut butter has often been touted as a nutritious spread, nutrition experts and consumers are recognizing that Hemp Seed Butter with its 2000 mg of Omega-3 and 11g of protein per serving (2 Tbsp) blows peanut butter away.

Even though more than 181 million people in the U.S. use nut butters on their toast or in their sandwiches, according to a 2006 report from market research firm Packaged Facts, adventurous foodies are finding that the new wave of gourmet seed butters that are replacing peanut butter spreads in refrigerators across North America are an ideal way to add natural texture, flavor, color and nutrition benefits to recipes.  Below is a delicious recipe by Kristen Suzanne of Kristen’s Raw courtesy of hemp foods leader Manitoba Harvest Hemp Foods & Oils (www.manitobaharvest.com), which exemplifies this fun culinary trend. 

Cinnamon Delight Hemp Spread

1/2 cup Manitoba Harvest Hemp Seed Butter

2 teaspoons raw agave nectar

1/2 teaspoon cinnamon

pinch nutmeg

pinch sea salt

Stir all of the ingredients together in a bowl.

Hemp Seed – Nature’s Most Balanced Source of Omega-3 and Omega-6 Essential Fats

Manitoba Harvest Hemp Seed Butter contains more heart-healthy omega 3 & 6 essential fats than any other seed or nut butter.  It is also one of nature’s richest sources of complete protein.  In his book, Fats that Heal, Fats that Kill, nutrition expert Dr. Udo Erasmus states: “Hemp seed butter puts peanut butter to shame in nutritional value.”  In addition to the important nutrients found in all-natural Manitoba Harvest Hemp Seed Butter, what it doesn’t contain also makes nutrition experts happy:  no Trans Fats, no hydrogenated oils, no cholesterol, no added sugar, no gluten, no preservatives, and no artificial colors or flavors. Hemp seed butter has an attractive emerald green color, due to its rich content of chlorophyll, a powerful antioxidant.  It’s an added bonus that Manitoba Harvest Hemp Seed Butter is an eco-friendly product made from non-GMO hemp seed that is grown without the use of pesticides or herbicides.

Hemp seed butter can substitute for other nut or seed butters in just about any recipe, for more recipe ideas, visit www.manitobaharvest.com/recipes.  In addition to being a healthy and tasty ingredient blended into smoothies and sauces, or combined with herbs and spices to create delicious pates and dips, Manitoba Harvest Hemp Seed Butter is also ideal as a spread for sandwiches, breads, bagels, crackers and croissants.  

According to a study published in the December 2003 edition of the Journal of Allergy and Clinical Immunology, the incidence of peanut allergy in children doubled between 1997 and 2002 to 600,000.  Because hemp is not known to be an allergen, Manitoba Harvest Hemp Seed Butter is perfect for jelly and butter sandwiches in children’s school lunches, especially since many schools are warning parents not to provide foods like peanut butter that might affect other kids with sensitivities.  Approximately 2.2 million U.S. school-age children have food allergies and 1 out of 17 children under the age of 3 has a food allergy, according to the advocacy group Food Allergy and Anaphylaxis Network (FAAN).  Manitoba Harvest customers do not have to worry about allergen cross-contamination during production of their seed butter because Manitoba Harvest makes their Hemp Seed Butter in their own dedicated allergen-free facility.

Like other nut and seed butters, hemp seed butter should be refrigerated after opening and then consumed before the expiration date.  All Manitoba Harvest products are packaged in light-impermeable packages and flushed with an inert gas to prevent oxidation.  The SRP for a 10-ounce jar of Manitoba Harvest Hemp Seed Butter is $9.99 and it is widely available at stores in the U.S. and Canada and at www.manitobaharvest.com.  Please feel free to pass on the promo code Spr09HSBPR to receive 20% off an unlimited qty of 10oz Hemp Seed Butters at their webstore. This code will expire June 21, 2009.

Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the largest vertically integrated hemp food manufacturer in the world.  Manitoba Harvest produces cold-pressed Hemp Oil, Shelled Hemp Seed, Hemp Seed Butter and a line of Hemp Protein Powders at their new, certified organic state-of-the-art facility.  They also produce Hemp Bliss® – the award-winning and first-ever line of organic non-dairy hempmilks.  In addition to their own popular brand of hemp foods, Manitoba Harvest supplies many other leading consumer brands with nutraceutical and functional hemp food ingredients.

via Hemp Seed Butter Offers Fresh Nutty Flavor, Nutrition & Relief from Allergen Concerns :: News :: Natural and Nutritional Products Industry Center.

A man who suffered from a peanut allergy collapsed and died from severe anaphylactic shock less than an hour after receiving treatment for his allergy from an alternative medicine practitioner.

 

Dublin Coroner’s Court yesterday heard that Thomas Schatten (43), of Marina Village, Malahide, Co Dublin, collapsed and died in the living room of his home on the evening of May 18, 2005.

He had earlier been treated for the peanut allergy by kinesiologist Dr Brett Stevens, who told the inquest that Mr Schatten ate a small bit of peanut during his appointment, to which he had no reaction.

The allergy elimination technique used by Dr Stevens, who is also a chiropractor, is called NAET and involves “muscle testing”. The inquest heard that Mr Schatten, an editor and writer, had received the treatment on four previous occasions for his peanut allergy and suffered no ill effects.

Following the treatment, Mr Schatten, who had experienced two anaphylactic reactions in the past, went to the bathroom and Dr Stevens, upon hearing coughing coming from the toilet, asked Mr Schatten if he was all right. Mr Schatten, who suffered from asthma, said he had a bit of a cough and that his chest was tight and indicated he wanted to go home to get his medication for asthma.

Reaction

He left the clinic at 5.20pm. Dr Stevens told the court he didn’t think Mr Schatten was having an anaphylactic reaction. He said he was aware that he had suffered a reaction to peanuts when he was young and avoided them prior to beginning the treatment.

About 15 minutes later, Dr Stevens rang Mr Schatten to make sure he was all right. Mr Schatten could only say the words “breathing” and “ambulance”.

After arranging for an ambulance to be called, Dr Stevens made his way to Mr Schatten’s apartment. He found him lying on the ground with laboured breathing. He suffered a cardiac arrest on the way to Beaumont Hospital and was pronounced dead at 6.55pm. A post mortem found he had died of an acute hypersensitivity reaction or anaphylactic reaction to peanut.

Supervision

Professor of histopathology at the Royal College of Surgeons and at Beaumont Hospital, Mary Leader, told the inquest that in (allopathic) medicine such desensitisation would not be carried out without strict supervision in a hospital where drugs, IV access, oxygen and a doctor were immediately available and she said no person should be tested for nut allergy without these. “If a patient has an acute anaphylactic reaction like this they are immediately treated with drugs to stop the reaction,” she said.

She said the coughing and tightening of chest Mr Schatten experienced are symptoms associated with an allergic response. The court heard there was an approximate 35-minute time lapse between the ambulance being called and arriving, due to a shortage of ambulances.

There were no suspicious circumstances, Garda Shay McGrath said.

He said he believed the death was accidental and Dr Stevens was attempting to alleviate the allergy using the methods he used. A file went to the DPP in relation to the death.

Coroner Brian Farrell recorded a verdict of death by misadventure and called for the re-evaluation of the NAET allergy elimination technique in relation to peanut allergies.

“Nut allergy is a particular situation. All the clinicians I spoke to said assessment of nut allergy needs to be dealt with guardedly,” he said. “This is the second inquest in the coroner’s court in the last three months where a person has died of peanut allergy. It emphasises the seriousness of peanut allergy.”

via Man died an hour after being treated for peanut allergy – Courts, National News – Independent.ie.

For Jews, the Passover Seder, with its special dietary laws, rituals and foods, is one of the most important meals of the year. When the Anivum family of Hartford gathers next week to celebrate, charoset, a mixture of apples and nuts, matzo and other traditional dishes, will be on the menu, but with modifications to make them safe for 14-year-old David Anivum, who suffers from anaphylactic egg, nut, peanut and fish allergies.

“My Seder doesn’t look all that different from anyone else’s,” says Leslie Anivum. “I’ve just learned to adapt the ingredients.”

She uses apricot butter or applesauce as a substitute for eggs in desserts and cookies, leaves nuts out of the charoset, uses regular rather than egg matzo and skips fish dishes altogether.

“It’s amazing the things you learn,” says Avinum. “You have to be vigilant and aware, but that doesn’t mean that you don’t celebrate with the foods you love.”

Nechama Cohen, founder and CEO of the Jewish Diabetes Association, says the Anivum family has discovered a successful key to holiday eating when family members have food allegories or dietary restrictions: Adapting favorite recipes rather than radically changing the menu is the best route to a satisfying experience for everyone.

“When we sit down to a holiday meal, it’s not just about food, it’s about memories, traditions and feelings,” says Cohen, author of “EnLitened Kosher Cooking: More Than 250 Good Carb, Healthy-Fat, Sugar-Free Recipes From the Simple to the Elegant.”

“It’s a once-a-year occasion. Everyone wants to be part of the celebration. And it’s not as hard as people think to adapt favorite recipes.”

Passover meals can be easier for those who follow a wheat-free diet and more challenging for those with diabetes or who have egg or nut allergies.

“Passover foods have the least amount of wheat and gluten, but they tend to rely heavily on eggs and nuts,” says Cohen, whose granddaughter suffers from a gluten allergy.

Recipes in Cohen’s cookbook, including a chapter devoted to Passover foods, are all low- or reduced-carb, low- or reduced-fat and most are sugar-free. More than 125 recipes throughout the book are gluten-free and suitable for Passover.

“For Passover recipes for people with diabetes, we use more egg whites and cut down on yolks. We cut down on fats. We use sugar substitutes that are kosher for Passover,” says Cohen. “For those with celiac disease or wheat sensitivity, it’s easier to find special matzo and other products that are gluten-free.”

“More and more people are looking for gluten-free products and more and more companies are responding with a wider variety of products,” agrees Mike Hanson, a manager at the Crown Supermarket in West Hartford.

The Crown, for example, stocks Manischewitz’s and Streit’s spelt matzo, along with Dr. Praeger’s potato pancakes, flat breads and pizzas; assorted Lieber’s cake mixes, Gefen pasta, and Shabtai macaroons. All are gluten-free and kosher for Passover.

At Lakewoodmatzoh.com, customers can order gluten-free oat or spelt flour matzo. Glutenfreeoatmatzos.com offers gluten-free oat matzo made in the United Kingdom and sold through distributors in the United States.

Kidswithfoodallergies.org, features “Happy Passover,” a printable brochure to help children with food allergies and their families celebrate Passover.

The April edition of “Living Without” magazine, available at Whole Foods and Border’s stores, includes an article, “Sensitive to Passover,” with Passover baking tips and a selection of gluten-free, dairy-free, egg-free or nut-free recipes, including a recipe for “Mock Matzo” made with potato starch, almond meal or brown rice flour and flaxseed meal.

via Adapting Passover Recipes For Food Allergies — Courant.com.

Manufacturers now have a ‘same taste’ one to one substitute they can use to replace both peanuts and peanut butter in virtually any kind of product. Never before has there been a product that tastes, smells, and looks just like peanut butter—until now, from Hilton Soy Foods.

There is a twofold crisis now occurring in millions of homes, schools and factories across the country. Due to the growing prevalence of kids with severe allergic reactions to peanuts, schools are now banning our kids from bringing any peanut or peanut butter products to school. In addition, everyone now has tremendous food safety quality concerns and negative perceptions resulting from the recent peanut salmonella problems. Hilton’s innovative peanut butter-like, Omega3 SoyButter can now solve both crises.

After four years of development, Hilton Soy Foods has created a safe and healthy solution for manufacturers who want to help keep kids and schools safe and free of peanut allergies.  In addition, with Hilton’s Omega3 SoyButter and the various granulations of Toasted Soy Ingredients available, manufacturers can now make a variety of innovative products with a p-nutty taste that everyone can feel safe in enjoying.

Hilton SoyButter is all natural with no fillers or artificial anything that really does look, smell, and taste like real peanut butter. Kids and adults alike love the taste and can’t believe it’s not peanut butter!

The SoyButter is made from gently roasted non-gmo soy sustainably grown and produced in Ontario,Canada by the Mahon family. Scott Mahon, president of the company, and one of three brothers working in the family-owned business states, “My family and I are very excited and proud to be able to produce a product that fills such a critical need in the food industry. We have taken extra special care to grow, process, and dry roast our soy safely and just right with our proprietary toasting technology to bring out the p-nutty flavor that makes our Toasted Soy Ingredients and SoyButter taste great.”

Hilton Omega3 SoyButter is produced in a stainless steel closed-loop system that assures food safety and quality, and prevents all microbiological contamination.

Hilton Soy Foods claims soybeans are naturally safer than peanuts since they are grown above ground and harvested dry, vs peanuts that grow under ground, are harvested moist, and therefore more susceptible to microbiological contamination and aflatoxin mold.

Hilton SoyButter is already used by a number of food manufacturers and is sold in over 85 food service distributors and thousands of retail supermarkets.  

via Hilton Soy Foods Announces SoyButter – Peanut Butter Alternative :: News :: Natural and Nutritional Products Industry Center.

Hilton Omega3 SoyButter actually has a nutritional advantage since soy is considered to be a complete protein compared to peanuts. In addition, soy contains a naturally balanced blend of healthy Omega 3(over 4000 mg/100gm), 6 and 9 essential oils.

Hilton Soy Foods, with 20 years experience in producing organic and natural food ingredients, is a leading soy manufacturer of “field to table” p-nutty tasting Non-GMO Toasted Soy Ingredients including Whole, Halves, Pieces, Flours and SoyButter ingredients manufactured in a 100% nut free facility. Their products are used in many applications, including nut-free, nutty taste profiles, lower cost nut substitutes, soy protein health claims ,etc.