TRS Red Peanuts are sustainable versatile legumes. It requires much less water and it takes 5 gallons an ounce as compared to 80 gallons per ounce of almonds. Its skin is high in fibre and it also contains resveratrol which is the same antioxidant present in red wide. Aside from these, there are pieces of evidence that suggest red peanuts help prevent heart diseases as there is a kind of peanut that provides minerals and vitamins that specifically aid in one’s heart health. Additionally, red peanuts are undeniably inexpensive as compared to other kinds of peanuts. Researchers even found that peanuts are cheaper which allows lower-income consumers to receive the heart health benefits of other more expensive nuts. It should be noted, however, that before consumption, raw peanuts should first be washed if not cooked. Ways of eating red peanuts: Roasting. Roasting is one of the many ways of consuming peanuts deliciously and healthily. It is a tasty snack that one can devour in. A little amount of salt to taste goes a long way, too! Here’s a sample and simple recipe for roasting raw peanuts: Preheat your oven to 350 degrees. Place your peanuts one layer deep in a shallow baking pan. Roast for about 15-20 minutes, removing from the oven just before they’re done, as peanuts continue to cook as they cool. Season to taste as desired and enjoy. Healthy Peanut Butter. Place the freshly roasted peanuts in a food processor and add a little sweetness, preferably raw honey as it tastes great. Additionally, add salt to add more flavour. Grind them up until they’re smooth or chunky, depending on what consistency you want. This then turns into peanut butter! It does not taste like those you buy in the grocery stores because it does not have sugars or preservatives but it tastes just as good, if not better. Peanut Hummus. As peanuts are versatile, this legume can be used to make delicious homemade peanut hummus. Here is a sample and simple recipe for peanut hummus: Ingredients 1 can (19 ounces) of rinsed and drained chickpeas (garbanzo beans) 1 peeled and chopped garlic clove 2 tbsp. tablespoons smooth peanut butter (preferably unsweetened) 2 tbsp. extra virgin olive oil, plus extra for drizzling 2 tbsp. juice from 1 lemon Kosher salt and freshly ground black pepper ¼ cup of chopped peanuts (optional, for serving) Pinch of smoked, hot paprika (optional, for serving) Place the chickpeas, garlic, peanut butter, and lemon juice in a food processor and process until smooth. Slowly drizzle in olive oil with the processor running. If necessary, add water by the tablespoon in between pulses until the desired texture is reached. Season to taste with salt and pepper. Transfer the hummus to a serving bowl and sprinkle the chopped peanuts and then the paprika on top, if preferred. Drizzle with additional olive oil. Serve with warm flatbread and vegetables.