1 (20 ounce) can crushed pineapple 1 (21 ounce) can LUCKY LEAF ® Cherry Pie Filling 1 (18.25 ounce) package yellow cake mix (without the pudding mix) 1 (7 ounce) package shredded coconut * 1
cup chopped macadamia nuts ** 1 cup melted butter or margarine 1.
Ingredients: Salad: 2 cups shredded cabbage (I like to do combo or green and purple cabbage) 1 cup finely shredded kale 1 cup shredded zucchini 1 bunch fresh basil 1 bunch fresh cilantro 1/2
cup chopped macadamia nuts Dressing: 2TBSP lemon juice 2TBSP apple cider vinegar 2 TBSP coconut aminos or coconut garlic sauce 2 TBSP olive oil 2 cloves garlic,... Read More»
1/2
cup chopped macadamia nuts (you can sub any nut here — walnuts are great too, but macadamia nuts are unreal)
Ingredients: 1 cup all - purpose flour 1 cup quick - cooking oats 2/3 cup firmly packed brown sugar 1/4 teaspoon baking soda 1/2 cup butter or margarine, chilled 1/2
cup chopped macadamia nuts 1 tablespoon granulated sugar 1 tablespoon cornstarch 1 1/4 cups crushed pineapple chunks, drained 3/4 cup orange juice 1/2 teaspoon finely grated orange peel
Stir 1/3 cup chopped raw chocolate bar, 1/4 cup cacao nibs, 1/3 cup storebought chocolate chips, 1/4 cup chopped walnuts, OR 1/4
cup chopped macadamia nuts into the dough before shaping into cookies.)
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2 cup (1 stick) butter or margarine, softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination of milk and white chocolate chips 3/4 cup flaked sweetened coconut 3/4
cup chopped macadamia nuts
1 cup vanilla brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or millet or buckwheat flakes) 1 cup egg whites 1 cup coconut milk (from the carton) 1/4 cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4
cup chopped macadamia nuts (also added after) Directions:
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4
cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and
chopped 1 small piece galangal, peeled and
chopped (or substitute ginger) 1 whole clove 6 cashew
nuts 6 almonds 6 candlenuts (or substitute
macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute
macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and
chopped (or substitute ginger) 1 small onion,
chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2
cups thick coconut milk, recipe here
1
cup vanilla (or plain) brown rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut milk (from the carton) 1/4
cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of
chopped macadamia nuts (also added after)
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg
Macadamia Herb Cream 2
cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg
macadamia OR pine
nuts — soaked for 1 hour or more 1/2
cup purified water 1/4
cup Pinot Grigio 1 small shallot — peeled and
chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt
Coconut - Cilantro Cream Cheese 1
cup meat of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice —
chopped
1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and
chopped 3 cloves garlic, minced 1 large onion,
chopped 3
macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2
cup vegetable oil, divided 1/2
cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1
cup water
1/2
cup butter 1/2
cup firmly packed golden brown sugar 1/2
cup granulated sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1-1/2
cups peanut butter 3 tablespoons Kona coffee bean exstract 1/2 teaspoon vanilla extract 1-1/2
cups all - purpose flour 1/2
cup Macadamia nuts, coarsely
chopped (optional)
For the salad: 1/2
cup uncooked quinoa 4 - 5
cups shredded red leaf or romaine lettuce 1 mango, finely
chopped 1
cup finely
chopped pineapple (about 1/4 large pineapple) 1
cup finely
chopped jicama 1 avocado, finely
chopped 1/2
cup roasted unsalted
macadamia nuts, roughly
chopped 1/2
cup flaked coconut, toasted 2 - 3 green onions, sliced
3
cups chopped pineapple 3
cups chopped, seeded and peeled cucumber 1 1/2
cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2
cup thinly sliced green onions, (white parts only) 2 tablespoons finely
chopped macadamia nuts 2 tablespoons finely
chopped cilantro
1
cup (8 ounces) unsalted butter plus more for pan 2
cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 1
cup light brown sugar, packed 1/2
cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1
cup white chocolate chunks 1/2
cup macadamia nuts, roughly
chopped
Macadamia brittle: 3/4 cup (180 ml) water 1 1/4 cups sugar 3/4 cup unsalted macadamia nuts, coarsely chopped Butter a large baking sheet; s
Macadamia brittle: 3/4
cup (180 ml) water 1 1/4
cups sugar 3/4
cup unsalted
macadamia nuts, coarsely chopped Butter a large baking sheet; s
macadamia nuts, coarsely
chopped Butter a large baking sheet; set aside.
Stir in 1/2
cup finely
chopped toasted
macadamia nuts and 1 tablespoon lemon zest.
toppings 1/4
cup dried coconut ribbons 1/4
cup macadamia nuts chopped a few squares of dark chocolate
chopped
Just melt whatever quantity you have mini muffin
cups for, add a bit of coconut oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1
chopped macadamia nut for each «muffin
cup.»
1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2
cup cooked beans 1 TBS olive oil, plus 3 tablespoons 1
cup shelled hazelnuts,
macadamia nuts or whatever you have raw 1
cup raw almonds 3/4 tsp agave 1 TB
chopped fresh rosemary leaves 1 TB
chopped fresh thyme leaves 1 tsp coarse sea salt like Celtic Sea Salt 1/2 — 1 tsp cayenne
2 1/2 pounds orange - fleshed sweet potatoes 1/3
cup coconut milk or non-dairy milk 1 tablespoon fresh ginger, grated 1 tablespoon maple syrup, (optional) 1/2 teaspoon fine - grain sea salt 1/3
cup raw, unsweetened grated coconut 2 tablespoons olive oil or melted butter 1/3
cup toasted
macadamia nuts,
chopped
What you need: 2
cups raw
macadamia nuts 1/2
cup dates, pitted 1/4
cup dried coconut, shredded 3
cups chopped cashews, soaked for at least 1 hour 3/4
cup lemon or lime juice 3/4
cup raw honey 3/4
cup coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water
1
cup Confectioner's sugar 1
cup Peanut butter 1/2
cup chopped dates (or raisins) 1/2
cup finely
chopped nuts (such as almonds, cashews, pecans,
macadamia) Chocolate chips, enough for melting and coating
* Variations: Substitute 1
cup golden or brown raisins for the dates or add 3/4
cup toasted
chopped pecans or
macadamia nuts.
1
cup total of any combination of coarsely
chopped crystallized ginger, dried mango,
macadamia nuts or shredded coconut
Filling 2
cups meat of fresh young Thai coconut 1
cup water of fresh young Thai coconut 3/4
cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4
cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1
cup each raw
macadamia and raw cashew
nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1
cup of
chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1
cup of
chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed
cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes
Chopped macadamia nuts
2 bunches (6 ounces) of
chopped kale 1/3
cup macadamia nuts, irregularly
chopped 1 or 2 fresh chive blossoms 1/3
cup unsweetened dried coconut strips, lightly toasted
For Thanksgiving, I made my Chocolate Coconut Truffles, some coated with
chopped macadamia nuts instead of coconut, and plain dark chocolate
macadamia cups as well.
1 3/4
cups to 2
cups water 1
cup red rice 2 tablespoons oil 4 large shallots,
chopped 3 cloves garlic,
chopped 1 large red chile, seeded and
chopped 1 - inch piece ginger root,
chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large carrot, thinly sliced 8 ounces green beans, trimmed and
chopped 1/2
cup coconut milk (hs note: lite is fine) 1/4
cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime, quartered 1/2
cup julienned fresh basil 1/4
cup macadamia nuts, toasted and
chopped
10 ounces of dark chocolate (see note) 1/2
cup chopped dried apricots 1/2
cup chopped raw
macadamia nuts 1/2
cup hemp hearts 1/4
cup sprouted pepitas 1/8 teaspoon fine pink salt
Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1 head cauliflower — florets only 1/2
cup cashew or
macadamia nuts 1/2 tablespoon garam masala (a spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a spice blend that can be found at any Indian market) 1/2 tablespoon
chopped ginger 2 tablespoons lime juice 1
cup filtered water salt and pepper to taste 1
cup fresh or thawed frozen peas handful of fresh mint or cilantro —
chopped
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes
Chopped macadamia nuts
Ingredients 2
cups gluten - free rice chex cereal 1
cup Gluten - free pretzels, 1
cup Tropical fruits,
chopped dried (apricots, pineapple, and mango) 1/2
cup Banana chips, dried 1/2
cup Raw coconut flakes (found in natural food stores) 1/2
cup Nuts, finely
chopped (almonds,
macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon Oil Mixture (2Tbsp Safflower / Sunflower Oil) + 1 Tbsp Flax Seed Oil 1/4 teaspoon Sea salt
1 head Romaine lettuce,
chopped 1 head Belgian endive,
chopped 1
cup fresh mint leaves,
chopped 2 large oranges 2 ugli fruit or tangelo 1/2
cup pineapple juice 3 tablespoons fresh squeezed lemon juice 3 tablespoons sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 3 tablespoons walnut oil 1/2
cup golden raisins 1/3
cup chopped walnuts or
macadamia nuts, toasted
Click here to learn the benefits and for instructions Grain - free Granola Goodness Print Author: Laureen Wallravin Recipe type: Breakfast Ingredients 2
cups almonds
chopped 1
cup Brazil
nuts chopped 1
cup Macadamia nuts chopped 1
cup cocoa nibs 1
cup...
2/3
cup almonds (raw) 2/3
cup macadamia nuts 1
cup flaxseed 1 1/2 Tablespoons cinnamon 1/4 tsp sea salt 1/2
cup Date Paste (next recipe) 1/3
cup chopped raisins 1/4
cup chopped walnuts 1 Tablespoon honey
Next, fill a bowl with 1/4
cup of fresh pineapple juice, 1/2
cup of extra-virgin olive oil, three
cups of fresh spinach, two tablespoons of
chopped macadamia nuts and some thinly sliced radishes.
Plus whatever odds and ends of raw
nuts you have lying in the fridge / pantry (I used about 1/2
cup chopped macadamias and 1/3
cup of crushed peanuts in my last batch — the idea is to have
nuts and seeds of all shapes, sizes and pieces in the mix)