Okay I’ll admit it- this is my favorite nut pate in the world! I am pretty obsessed with it, so that when I make it I polish I like to gobble it up. I make it for my clients, and wrap it up from them in collard wraps. I’ve also made it on E!, and served it on a bed of baby spinach leaves. The combo of ingredients is super yummy.
Macadamia nuts are an awesome beauty and health nut (pun intended!) to work into your diet. I consider them a far more beautifying choice than than cashews, which can contain liver-clogging aflatoxin molds (like peanuts). Macadamia nuts contain palmitoleic acid, which helps keep skin cells healthy and beautiful. This special fatty acid may also help boost your metabolism and helps you burn fat more efficiently, while curbing your appetite.
Macadamia nuts contain essential omega-3 fatty acids and are high in monounsaturated fat, which is a “good” fat, simlar to the kind found in olive oil. But I always recommend getting your fat in a whole food source, such as from nuts or avocados that come in a complete nutritional package with fiber intact, rather than relying on oils, which are processed and aren’t whole foods anymore.
Macadamia nuts are also high in vitamin A and antioxidant vitamin E, iron, and some B vitamins. In fact, one cup of macadamia nuts supply over 100% of the recommended allowance of vitamin B1, or thiamin, requirement. Thiamin is necessary for a healthy nervous system and converting carbohydrates into energy.
So check out this recipe and experience the macadamia mash love for yourself!
Yields: About 1 cup
- 1 cup of raw, unsalted macadamia nuts
- 2 Tbs. fresh lemon juice
- ½ cup sundried tomato, chopped
- ¼ tsp. Celtic or Himalayan sea salt
- 2 Tbs. finely chopped parsley (any variety)
- Black pepper to taste
- Place the macadamia nuts in the food processor with the lemon juice, and blend well. Next add the chopped sundried tomato and sea salt, and blend again. The mixture will be moist and “crumbly” but not wet at all.
- Spoon the mixture into a bowl, and mix the chopped parsley throughout the whole mixture.
- Enjoy by scooping on top of a green salad. Or wrap in collard greens with sprouts. Right before serving I like to add some fresh cracked black pepper to the top, which seems to give it an extra bit of spark.
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Really good recipe. However, I would just like the end result to look like the picture. Even the YouTube video does’t look at all like the picture. It’s deceiving when the end result doesn’t look like the picture, as good as it may be. Please make sure to include accurate photos in your next recipes.
The macadamia nut pate is excellent HOWEVER, you should NOT add salt! The salt from the sundried tomatoes is more than enough. Otherwise, LOVE IT!!!
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I just made this and its so yummy. It doesnt look nothing like the pic. so hopefully I made it right. Followed directions. Am I the only one?
I made this for my family gathering and it was gobbled up! Easy to make and yummy.
Kimberly,
Do you know anything that might help nutritionaly for a young girl dianosed with something called “Sickly Vomitting Syndrome”? She can’t stop vomitting and is losing weight.
So yummy! Followed recipe exactly . . I am enjoying it in a collard wrap right now.
Absolutely awesome on top of arugula … thanks!
How many portions does this recipe create? What is the appropriate serving size?
I would like to know that as well!
I found this youtube video, but it does not say the amount of servings either.
http://www.youtube.com/watch?v=xmazC6PyIX0
Found the answer on a previous post! 1/2 cup is the serving size.
Dawn on February 3, 2010 at 9:10 pm said:
Hi Kimberly,
I was wondering how many servings the Beauty-Nut pate makes? I made it and it seems like a lot for one sitting, but delicious!
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kimberlysnyder on February 4, 2010 at 4:50 pm said:
Hmm. Well it keeps in the fridge for a few days. Serving size for a woman is probably about 1/2 cup, with lots of veggies and green salad.
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Thanks! Super helpful.
I tried Collard Greens raw and my throat was really itchy! Not sure why but that’s just me.
Hi Kimberly! This looks delicious. Do you need to soak the macadamia nuts beforehand, as you generally recommend with nuts?
Did anyone find out the answer to soaking?
Could you use cashews, almonds, pistachios or another kind of nut and get a similar result?
Kimberly……….I would love “Printer Friendly” versions of your recipes……….it would be SO HELPFUL. Thanks.
Can’t wait for your recipe book, love your blog!
Looks very yummi! Just have to try this when I have reached civilization again (on saturday)! For now I am in the northern of Sweden and the nearest supermarket is far away
Thank you for sharing! And beautiful inspiration <3
Awesome raw pate! LOVE it. Thanks for the recipe.
I will definitly try this recipe, it looks good. I love sundried tomatoes.
But I was just wondering if you soak the macadamia nut first, and if so, how long?
thank you very much
helene
Super excited to try this. Wanting something a bit more substantial now that we are into fall that’s easy to make. I take it you don’t need to soak the sundried tomatoes since you didn’t mention it.
Hi, I am so excited to try this recipe! For this recipe, are you supposed to use the jarred sundried tomatoes packed in olive oil?