Hello everyone! I am especially excited to share this recipe with you today because today is the day that I finally began posting on my YouTube channel! I made this recipe the other day, and let me tell you, it’s so addicting. I’ve been putting this stuff on everything.
For those of you who don’t know, macadamia nuts are packed with benefits. They contain iron, copper, protein, selenium, zinc, calcium, phosphorus, potassium, antioxidants, vitamin A, thiamin, riboflavin, niacin and folate. Sounds like the perfect little nut doesn’t it? Vegans should be particularly interested in consuming macadamia nuts due to their iron content, as well as their zinc and calcium content. Macadamia nuts also contain selenium, which should be of particular interest to men as selenium has been suggested to prevent prostate cancer. According to the Journal of Nutrition, macadamia nuts have been proven to lower LDL cholesterol in both men and women. LDL cholesterol is the bad cholesterol for those of you who are unfamiliar with your cholesterols.
I decided to make this recipe fun by adding a few of my favorite antioxidant containing foods to make the nut butter colorful. This is the perfect recipe to make with your kids in order to teach them about the benefits of consuming macadamia nuts, and the antioxidant containing color enhancers. To make the nut butter colorful I used Matcha powder, thawed frozen pitaya juice, and acai powder. If you wish to purchase these ingredients from Amazon, I have listed the links below. These ingredients may seem pricey, but keep in mind that a bag of each lasts about a month depending on how often you use it.
Acai Powder: Amazon link
Matcha Powder: Amazon link
Pitaya Powder (I used real frozen pitaya from Whole Foods Market, but the powder is okay too): Amazon link
Check out the YouTube Video! https://www.youtube.com/watch?v=h8Cs859tFZY
- 3 cups macadamia nuts
- 1 tsp vanilla extract
- 1 tsp matcha
- 1 tsp acai powder
- 1/2 – 1 tsp thawed frozen pitaya
- Add macadamia nuts and vanilla to a high speed blender or food processor
- Blend until smooth and creamy
- Split nut butter into three separate bowls
- Add matcha to one bowl, pitaya to another, and acai to the third bowl.
- Mix throughly until color forms.
- Serve on toast, in morning oats, over cereal, or however you choose and enjoy! (I added gogi berries and hemp seeds to mine on toast)
- You can store your macadamia nut butter in a small mason jar for up to three weeks if refrigerated, or two weeks if not refrigerated.