And my wife and I are eating an omelette like this for breakfast: - 4 eggs - 1/2 cup mushrooms, sliced - 1/4 cup bell pepper (preferably mix of green and red), chopped - 2 tablespoons onion, chopped - 1
tablespoon macadamia oil - 1 cup spinach, loosely chopped - 1 clove garlic, minced - 1 teaspoon red pepper flakes - 1/4 teaspoon salt - 1/4 teaspoon pepper Can't go wrong with that.
Not exact matches
Cheese Base 1 cup nuts — cashews, almonds, or
macadamia 2
tablespoons olive
oil 3
tablespoon freshly squeezed lemon juice 3 - 4
tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt
Yogurt Cream 1 cup
macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw honey zest of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8
tablespoons Bio-k acidophilus 1 cup coconut
oil 2
tablespoons sunflower lecithin (optional)-- really good for you
Icing 1 cup
macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2
tablespoons each light agave syrup 2
tablespoons raw honey 3/4 cup coconut
oil
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 almonds 1/2 cup
macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2
tablespoons warm water, if needed + coconut
oil for greasing
Place a rack in the center of the oven and preheat to 350 degrees F. Toss raw
macadamia nuts in 1
tablespoon olive
oil and salt and pepper and roast for 12 to 14 minutes, until golden brown and fragrant.
Lemon Plum Salad Poppy seed dressing 3
tablespoons raw sesame tahini 1
tablespoon raw honey 1
tablespoon poppy seeds, or more to taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4
tablespoons fresh coconut water or purified water sea salt to taste 1
tablespoon macadamia nut
oil (optional)
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
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
3 cups rolled oats 1 cup sliced almonds 1 cup pecans 1 cup hazelnuts 1/2 cup raw shelled pumpkin seeds 1/4 cup plus 2
tablespoons dark brown sugar 1/4 cup maple syrup 1/4 cup
macadamia nut or walnut
oil 3/4 teaspoon salt
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
Biscotti 1 1/2 cups almond flour 1 teaspoon baking powder pinch of salt 1/4 cup
macadamia nuts 1/4 cup dried coconut 1/4 cup maple syrup 2
tablespoons coconut
oil solid
Assorted nuts — any blend of peanuts, cashews, walnuts, pine nuts, hazelnuts,
Macadamia nuts, pecans or whole almonds (1 pound) Sea salt (1
tablespoon + 2 teaspoons) Fresh rosemary (A few sprigs) Cayenne (1/2 teaspoon) Organic cane sugar, sucanat or coconut sugar (2 teaspoon) Butter, grass - fed, or coconut
oil (1 - 2
tablespoons)
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
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
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
1
tablespoon olive
oil 1
tablespoon brown rice or apple cider vinegar 2
tablespoons cashew
macadamia nut butter (preferably homemade from crispy nuts) 1
tablespoon lemon juice 1 teaspoon raw honey
Watch, I'll do it on one sentences this time: blend 1 whole egg, 1
tablespoon lemon juice, salt and pepper while slowly adding 1 cup of olive
oil,
macadamia nut
oil, or avocado
oil (you'll see the mayo thicken as you add
oil).
To make mayo, simply blend 1 whole egg, 1
tablespoon lemon juice, salt and pepper while slowly adding 1 cup of olive
oil,
macadamia nut
oil, or avocado
oil (you'll see it thicken as you add
oil).
Place the
macadamia nuts in a food processor with the coconut
oil, 2
tablespoons water and the lemon juice and blitz until 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
oz / 2 cups) raw
macadamia nuts, soaked in water overnight, drained 2
tablespoons coconut
oil Juice of 1 lemon 1 teaspoon salt 1 teaspoon savoury yeast flakes
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
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.