snacky creamy raw nutty yumness
I am a nut butter freak. No apologies. Raw and organic, please and thank you. Especially since last summer, probably longer, in which I’ve been on a serious kick – a macadamia kick. And with spring very much in the air the subtle sweet buoyancy of these gems is oh so on point. This stuff is like magic for spreading on slices of fruit or as a crucial layer to my overnight chia oats (stay tuned). It’s also like magic for your bod – richly dense in high quality mono-unsaturated fatty acids (the good guys), which I could write a whole novel on but I’ll spare you. Basically just trust me. Also present in a big way in avocados (why I still exist), olive oils, and many other nuts and seeds, they work to lower blood pressure and improve your overall cholesterol profile, aka increasing HDL and lowering LDL cholesterol, in effect decreasing risk for cardiovascular disease among other things.
The other vital aspect is the raw component. Eating nuts such as these, which have a higher percentage of said fats in their raw form is important in order to minimize oxidation. Such fats are more unstable and are thus denatured easier, or oxidized. Denaturation happens when said oils are heated. This is a problem because these oils are therefore oxidizing to the body (as opposed to antioxidants), or in other words are inflammatory. Promote inflammation. No thanks. Not that roasted macadamia or other nuts are all ‘bad’ per se, but could be consumed with even greater moderation.
Either way I suggest staying within the quantities written below (unless you’re feeding many a mouth) as too much of anything is no good no matter how good it is. And this stuff is fucking good.
Also, PSA – ‘bad’ and ‘good’ titles, as long as we’re talking about plant-based, whole, minimally processed foods, can just stop existing altogether.
RAW MACADAMIA NUT BUTTER
1 c raw macadamia nuts
¼ c raw cashew meal (ground raw cashews) *
/ GRIND raw macadamia nuts in a food processor until coarse
/ ADD cashew meal
/ PROCESS until creamy and slightly textured
/ STORE in an airtight jar in the fridge for maximum shelf life (shouldn’t have a problem with this stuff hanging around too long)
THAT’S IT. You’re welcome.
*The cashews help the consistency of the nut butter. You could do straight macadamias but they are extra oily so it wouldn’t get as smooth and also can separate easier. The cashew flavor is very balancing as well.
PLEASE do yourself the favor and stuff some dates with this gooey goodness. Dates with their pits hold their shape better (pre-pitted tend to get mushy), so go for these. Just slice down the middle and remove the pit. Scoop some of that creamy nutty goodness in there and sprinkle some cinnamon on top for good measure, also for added health benefit. Yeah, cinnamon. It very well may work to lower insulin resistance resulting in more stable blood sugar levels, helping prevent that spike and crash that tends to happen when a little extra sweetness comes on. Though of course the sugars are entirely in their natural form, dates are quite sweet on their own. The nuts also help balance the energy intake here as fats are digested slower thus you will feel more satiated. Pretty much the perfect snack for anytime you need a little boost to last. Just have one, or three. One before and one after my daily yoga practice this morning was all I needed to extend the blissfullness throughout the rest of my day.
>> Of course you could just buy the stuff (credit Artisana for my original inspiration), but it is very expensive (try about $16 for an 8 oz jar) and why not just make it yourself? Also good luck finding it anywhere anymore.
Trouble finding raw nuts in your local grocery store? I highly recommend Nuts.com. They are a family owned company AND last time they sent me a complimentary bag of raw organic cacao nibs. Good work guys. Holler.