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.