Before jumping into the yumminess of these, let’s talk about the benefits of Macadamia nuts for your health. So, what is so good about Macadamias?

Studies have shown that including low GI (glycaemic index) nuts like macadamias in a healthy kilojoule-controlled eating plan, combined with regular moderate exercise, can help with weight loss by curbing your appetite.

 Good Fats

Nuts contain good unsaturated fats and don’t increase blood glucose and insulin levels that cause hunger. The macadamia is one of very few plants to include Omega 7, a monounsaturated fatty acid. These healthy oils, combined with fibre and small amounts of plant sterols, help maintain good cholesterol levels, healthy blood vessels and optimal blood supply throughout the whole body, including the brain. They also contain Omega 3 – an essential fatty acid with a wide range of health benefits, including lowering your risk of cancer, osteoporosis, arthritis, and migraine headaches.

 High in Antioxidants

Macadamias have the Heart Foundation’s (Australia) coveted Tick of Approval. Antioxidants are part of your body’s natural defence system, and they work by de-activating potentially harmful substances, called free radicals, that damage cells and are thought to contribute to the development of chronic disease.

 Digestive Health

Macadamia nuts are also an easy solution to boosting your digestive health and keeping you regular. Macadamias contain about 2g of fibre per 30g serve, which is like a slice of wholemeal bread.

 Vitamins and Minerals

Macadamias like other plant foods contain a wide range of vitamins, minerals, and antioxidants. Just a handful (30g) of raw, unsalted macadamias (15 whole or 30 halves) provides you with:

•       8% of your daily thiamine (vitamin B1), an important vitamin for releasing the energy from food, and necessary for normal functioning of the heart and nervous system.
•       31% of your daily manganese, a trace element important for antioxidant defences, bone health and normal metabolism.
•       9% of your daily magnesium for electrolyte balance, nerve and muscle function and bone strength.
•       4.5% of your daily iron for healthy blood and energy levels
•       12% of your daily niacin for a healthy nervous system, releasing energy from food and good skin structure and function
•       12% of your daily copper for antioxidant protection, immune system function and healthy- looking skin and hair.
•       1.4 grams carbohydrates and 1.9 grams of dietary fibre

Macadamias are packed with essential nutrients, enjoy these beauties, knowing that every handful is doing you good!

Recipe

 Let’s jump to the recipe, it was posted on my Instagram a few weeks ago and everyone loved it! 

These would hands down have to be the easiest, simplest, and convenient after dinner treat or dinner party addition! They have the perfect balance of sweet and salty alongside their beautiful monounsaturated fat. 

Ingredients

Punnet of Organic Fresh Raspberry

Block of Dark Chocolate (Lilly used super blackout @altereco_foods )

Organic Macadamia Nuts

Pinch Salt

Methods

1. Rinse / pat dry raspberries.
2. Insert maco nut into raspberry and sit aside.
3. Melt the block of chocolate and start dropping / tossing the raspberries in.
4. Place all onto some baking paper on a tray or plate and sprinkle with salt.
5. Slide them into the fridge and it’s good as gold.

Enjoy making these fun and delicious bites!

Lilly 😀

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Next time you’re cutting up a pumpkin, save the seeds and give them a good wash. These roast up nice and crunchy and are a great source of zinc and protein. Add some chickpeas to make it go further – another wonderful source of zinc and protein.

You can add whatever flavours you like – I like a mix of spices, but you could also do a salt and vinegar blend, a simple dried herb mix or a bit of soy sauce.

Roast Pumpkin seeds with Crispy Chickpeas

Ingredients

• Reserved seeds from a pumpkin, washed.
• 1 x 400g can chickpeas
• 1 tbsp olive oil
• 1 tsp spices (I don’t measure them, but give a few shakes of whatever I feel like on the day. My favourite combination is garlic powder, onion powder, smoked paprika and cumin).
• ½ tsp salt, or to taste

Method

1. Preheat the oven to 200C
2. Drain and rinse the chickpeas
3. Add the pumpkin seeds to a small bowl with the rinsed chickpeas.
4. Drizzle over the olive oil and add the spices to your taste. Add a good pinch of salt if desired, and stir through
5. Spread the chickpeas and seeds onto a tray lined with baking paper and transfer to the oven
6. You may need to stir the chickpeas and seeds once depending on your oven
7. When they are crispy and golden, approx. 20-30 minutes, take them out of the oven and allow to cool slightly.
8. They are delicious warm but can be kept in an airtight jar for a couple of days.

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Cooking your own popcorn is much simpler than you may think, and with this foolproof method you won’t be left with any burnt or unpoppped kernels.

This seasoning is very tasty and feels naughty (and depending on how much butter you add it can be) but is free from a lot of the artificial flavourings that packaged chips and popcorns can have in them.

~Serves 4-6~

Ingredients

• 3 tsp coconut oil
• 1/3 cup popcorn kernels
•  50g butter
•  1-2 tsp salt
• 1 tsp smoked paprika
•  1 tsp cumin
• 1 tsp coriander
• ½ tsp chilli powder (optional)
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tbsp nutritional yeast flakes

Method

Heat the oil in a large saucepan on medium high heat until it is all melted.

You can check the oil is hot enough by throwing in a couple of kernels, covering the pan and waiting for them to pop.

When they do, add the rest of the kernels and shake the pan so they are in an even layer. Put the lid on and take the pan off the heat for 30 seconds.

After the 30 seconds, place the pan back onto the heat. Once you hear some vigorous popping, give the pan a bit of a shake to help the kernels pop evenly.

Once the popping slows down to several seconds between the pops, take the pan off the heat and pour the popcorn into a large bowl.
Now place the pan back on the heat and add the butter. Let it start to melt then add the spices and salt. As soon as the butter starts to brown, take it off the heat and pour over the popcorn as evenly as you can. Sprinkle the nutritional yeast over the popcorn, then stir it all through so that it is evenly coated. You might like more or less salt to taste, or more or less butter.

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Ok, this smoothie is seriously yum!  Who doesn’t love peanut butter?  I think peanut butter is an under-used ingredient in a lot of smoothie recipes, so this time I made it the focus. Smoothies are quick, tasty and easy to make, plus you can make them as healthy (or unhealthy) as you’d like.

(I didn’t have any bananas at home, but you could definitely add one to thicken this baby up, oh and feel free to add some greens to this as well!)

Ingredients

• 1 generous dessert spoon of peanut butter (as natural as you can find, my favourite is Pic’s Really Good)
• 1 tsp Maca powder (This is a superfood, great for energy and reproductive health.  It’s taste varies between brands, and while I don’t mind it, it’s not for everyone.  Fortunately it’s disguised perfectly by peanut butter.  You can usually find Maca at health food shops, or online e.g. at Loving Earth.)
• 1/2 – 2/3 cup milk of your choice (e.g. almond, rice or oat)
• 1 date, deseeded and finely chopped
• 1 tsp cocoa powder
• 1 tbsp yoghurt
• 4-6 ice cubes

What next?

Add all ingredients to your blender, blitz until the ice and dates are broken down, pour into glass and enjoy!!

The post Peanut Butter Chocolate Smoothie appeared first on Alison Mitchell Naturopath.

Quinoa fritters with green goddess sauce

This recipe is by Bill Granger, published in Delicious Magazine and also available on Taste.com here.  This is such as delicious and healthy recipe I had to reblog it.

Consider making more than you need because these disappear quickly!

~Makes 12 ~

Ingredients

• 1 cup (200g) quinoa
• 2 eggs, plus 1 extra egg yolk
• 2 tbs roughly chopped flat-leaf parsley
• 2 tbs roughly chopped mint
• 2 spring onions, finely chopped
• 1/3 cup (65g) feta, crumbled
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• Finely grated zest of 1 lemon
• 1/3 cup (50g) plain flour
• 2 tbs sunflower oil

Green goddess sauce

• 1/3 cup (75g) whole-egg mayonnaise
• 1/4 cup (70g) thick Greek-style yoghurt
• Handful flat-leaf parsley leaves,  finely chopped
• Handful mint leaves, finely chopped
• 1/2 small bunch chives, finely chopped
• 2 spring onions, finely chopped
• Juice of 1/2 lime, plus wedges to serve

Method

1.  For the green goddess sauce, pulse all the ingredients together in a blender or food processor to combine. Season to taste, then chill until required.

2.  Place the quinoa and 11/2 cups (375ml) water in a small saucepan over high heat, then cover and bring to the boil. Reduce the heat to medium-low and simmer for 12 minutes or until the water has been absorbed and the quinoa is tender. Cool.

3.  Beat the eggs and extra yolk together, then stir into the cooled quinoa with the herbs, spring onion, feta, garlic, cumin, lemon zest and flour. Season, then form into 12 patties. Chill for 1 hour to firm up.

4.  Heat the oil in a large frypan over medium-high heat. In batches, cook the patties for 3-4 minutes each side until golden and crisp. Keep warm while you cook the remaining patties.

5.  Season fritters with sea salt flakes and serve warm with the green goddess sauce and lime wedges.

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