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Weekly News Journal Thursday, March 7, 2013 11With 7 grams per serving, peanuts havemore energy-boosting protein than anynut. This, along with their more than30 essential vitamins and nutrients,makes peanuts a superfood.FAMILY FEATURESIt takes a lot of energy to keep up with today’s busy lifestyle. Between jugglingwork, family, friends and activities, people are often looking for something tohelp them keep going. Many are turning to nutritious, plant-based sources ofprotein, such as peanuts, to help provide long-lasting energy throughout the day.“By adding peanuts it is easy to make a protein-boosting smoothie, energy-richwaffles, better-for-you burgers, and crunchy kale chips without a lot of salt,” saysJennifer Iserloh, chef and certified health coach. “This Peanut Teriyaki Turkey Burgerhas more ingredients than you would normally expect when building your burger, butthe payoff is huge. This meal is a source of vitamins E and A, folate and plenty ofheart-healthy compounds that you get from superfoods like peanuts.”For more nutrition information and delicious ways to stay energized, visitwww.nationalpeanutboard.org.Peanut Teriyaki Turkey BurgersServes 42 cups baby spinach1 clove garlic, quartered1/2 cup reduced-fat mayonnaiseZest of 1 lemon1 tablespoon lemon juice1/2 cup unsalted, dry roasted peanuts1 8-ounce container mushrooms, such asbutton and cremini1/2 pound ground turkey breast meat2 tablespoons teriyaki sauceCooking spray4 large romaine lettuce leaves or 1 cuppacked baby spinach leaves1 ripe avocado, thinly sliced4 5-inch whole wheat pitasPlace spinach and garlic in a food processor.Process until spinach is finely chopped. Addmayonnaise, lemon zest and lemon juice; blendagain to smooth. Transfer to container and cleanfood processor bowl.Preheat oven to 400°F.Place peanuts in food processor and pulse untilthey are finely chopped. Add mushrooms andpulse again 10 to 15 times until finely chopped.Add turkey meat and teriyaki sauce, and pulseuntil just combined; mixture should be sticky andmoist. Form into four equal patties, and place onplate or waxed paper.Heat large skillet over medium high heat. Pullskillet off heat and coat with cooking spray.Add burgers and place back on heat. Cookwithout moving for 4 minutes until a golden crustforms. Spray tops of burgers with a thin layer ofcooking spray and flip. Cook four minutes morethen slide skillet with burgers into oven. Bake 20to 25 minutes until burgers are cooked throughand no longer moist in the center. Set aside.Layer one romaine lettuce leaf or 1/2 cup babyspinach leaves into each pita along with a few slicesof avocado. Spoon in two tablespoons mayonnaisemixture. Slide burger in and serve immediately. Usetoothpick to hold pita together, if needed.Peanut and Cherry“Sundae” SmoothieServes 21 cup frozen cherries1 cup reduced-fat, plain Greek yogurt1 cup fresh, prewashed baby spinachleaves, packed1 cup skim milk1/4 cup unsalted, dry roasted peanuts1/2 teaspoon vanilla extract4 ice cubesPlace all ingredients in blender and process untilsmooth. Serve immediately.Peanut Berry WafflesServes 4, makes 8 waffles1 cup whole wheat pastry flour1 cup peanut flour3 tablespoons granulated sugar1 tablespoon baking powder4 egg whites1/4 teaspoon salt2 cups skim milk1/2 cup unsalted, dry roasted peanuts, finely choppedCooking spray1 cup fresh or frozen blueberriesPreheat waffle iron according to manufacturer’s instructions.Place flours in large bowl along with sugar and bakingpowder. Mix well and set aside.Place egg whites in large bowl along with salt. Using anelectric mixer, beat egg whites on high about 1 minute untilfluffy and cling to bowl.Add milk and peanuts to bowl with flour mixture.Using wire whisk, whisk flour mixture into milk untiljust combined; there will be small lumps. Fold in 1/2 cupegg whites, using rubber spatula, until well combined.Gently fold in remaining egg whites until just combined;batter should be light and fluffy.Coat inside of waffle iron with cooking spray. Place aheaping 1/2 cup mixture onto waffle iron, spreading it outslightly with rubber spatula. Top with 2 tablespoons blue -berries and close the lid. Cook for 3 to 4 minutes, untilwaffle is cooked through but still soft to the touch. Transferto plate. Repeat with remaining batter.Cool waffles completely before storing in an air-tightcontainer on the countertop for 3 days. To freeze, transfercool waffles to large zipper lock bag and freeze for up to3 months.Crispy Peanut Kale ChipsServes 41 10-ounce bunch curly kale, stems trimmedCooking spray1/2 cup unsalted, dry roasted peanuts, finely chopped1/4 cup ground flax seed, golden or brown1/2 teaspoon low sodium jalapeño or chipotleseasoning or 1/4 teaspoon salt2 egg whitesPreheat oven to 400°F.Rinse kale under cold water. Dry well with paper towelsor dry dish towel.Coat two baking sheets with cooking spray.Place peanuts, ground flax and seasoning or salt on sheetof wax paper. Mix with your fingertips.Place egg whites in large bowl and whisk until foamywith a wire whisk, about 10 seconds. Dip edges of kaleleaves into egg then press into peanut mixture. Transferkale leaves to baking sheets; spread out so leaves aren’ttouching. Coat tops of leaves with a layer of cooking spray.Bake 10 to 12 minutes, until leaves crisp and peanuts aregolden. Cool 1 minute before serving.