by Amy Chaplin in Amy's Whole Food Cooking, September 16, 2014
by Dana Angelo White in Healthy Recipes, April 26, 2013
What better way to bid farewell to summer than with a bowl of delicious ice cream? Here, rich, creamy macadamia nuts are blended with fresh blackberries to create an irresistible marriage of texture and flavor. Most dairy-free ice creams are made with an all coconut-milk base, and with good reason: The richness of full-fat coconut milk is the perfect replacement for cream. The only downside, if you can call it that, is that the ice creams all taste like coconut. A base made from macadamia nuts offers a nice change of pace, and the nuts’ buttery flavor goes perfectly with the honey and vanilla. With only five ingredients (not counting the water!), this ice cream could not be simpler to make — you don’t even need to turn on the stove. Read more
A personal favorite of mine, these deliciously chunky nuts are good for more than just munching.
Buttery flavor, big crunch, and subtle sweetness sums up these medium-sized round nuts. Although native to Australia, Hawaii has since taken over as the largest exporter in the world. With a famously hard outer shell, you’ll most often find these nuts cracked and ready to eat.
One ounce of macadamia nuts (about 10 to 12 kernels) contains 200 calories, 21 grams of fat, 2 grams of protein and 2 grams of fiber. They also offer a decent amount of thiamin, iron and copper. Macadamia nuts are rich in heart-healthy monounsaturated fats. A small study conducted by a popular macadamia manufacturer reported that subjects who ate 1.5 ounces of the nuts per day showed improvements in cholesterol (lower total cholesterol and lower LDL “bad” cholesterol ) over a 5-week period.