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Macadamias: The Mighty Nut

Nuts deliver a power punch of great nutrition.  But one nut stands out as a super-nut:  the mighty Macadamia.

by Mila McManus, MD

There are many nuts from which to choose and opting for a wide variety, eaten rotationally, can deliver a power punch of great nutrition.  One nut stands out as a super-nut:  the mighty Macadamia. Here’s why:

  • Macadamia nuts have the highest percentage of heart healthy monounsaturated fats compared to other nuts.  They have even more than avocados!
  • Macadamia oil is higher in monounsaturated fats that olive oil and makes an excellent choice for salads and Mediterranean cuisine.
  • Macadamias have the lowest carbohydrate content; 33% less than almonds and 50% less than cashews.
  • Macadamias boast one of the best Omega 6 to 3 ratios, about eight times better than pistachios.
  • Macadamias contain the lowest linoleic acid content of any nut.  This makes them anti-inflammatory.
  • Macadamias are more easily digested because they contain the lowest levels of lectins, phytic acid, and oxalates, especially when compared to almonds and cashews.
  • Macadamias are the only nut with the rare omega 7s linked to reduced inflammation.  Omega 7s also support natural collagen production and metabolic health.

If you are looking for a high quality and highly regarded source of macadamias, check out House of Macadamias. They partner directly with African farmers. Other brands come from Hawaii where macadamias are also grown.  Avoid sugar and chocolate coated nuts and aim for raw or dry roasted.  Toss them in a salad or eat them for a perfect and filling snack.  Life is short.  Work on your health now.

Enjoy the mighty Macadamia!  Eat well. Be well.

References:

https://podcasts.apple.com/us/podcast/the-doctors-farmacy-with-mark-hyman-m-d/id1382804627?i=1000658070745

By |2024-07-26T08:04:45-05:00August 7th, 2024|Articles, General|

Grainless Granola

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(A delightful gift for the holidays when put in a Mason Jar with a grainless-granola-finalbow on top)

  • ½ cup raw pecans
  • ½ cup raw walnuts
  • ½ cup raw hazelnuts
  • ½ cup raw almonds
  • ¼ cup raw or roasted pumpkin seeds
  • ⅛ cup chia seeds
  • ⅛ cup hemp seeds
  • ½ cup flaked or shredded unsweetened coconut

Place each nut in a food processor one at a time, pulsing just 3-4 times until pieces are “granola size”. Pulse until coarse but not a powder.  Place all the contents into a gallon size freezer bag or tall Mason jar and toss in the chia seed and coconut.  Increase flavor by toasting the coconut first if desired. (Spread coconut flakes on a cookie sheet and place in the middle of the oven, set to broil and keep your eyes on it until toasty brown. Don’t step away because coconut will burn very fast. Cool it before adding to the granola mix) Seal the bag, or place the lid on the container, shake it up and store in the refrigerator or freezer. (These ingredients really don’t get hard or “freeze” but it is a good place to put it to save refrigerator space and keep your “granola” fresh.   Makes just over 3 cups.

Serving Suggestions:

  • Put 1/3 cup in a small bowl and pour unsweetened almond, cashew, flax or coconut milk on top for a breakfast cereal. Top with fresh berries if desired.
  • Mix with ½ cup peanut or almond butter and 1 stick of melted butter and press into a baking dish for no bake nutrition bars.  Or roll into balls and coat with additional coconut flakes.
  • Sprinkle over the top of baked or mashed sweet potato or acorn squash
  • Stir into Unsweetened, organic applesauce for the kiddos.
  • Rotate nuts and add variety using cashews, brazil nuts, pine nuts and peanuts.
  • Spice the mix up with cinnamon, allspice or flaxseeds or add ¼ cup 60% or higher dark chocolate chips or 2 tablespoons of dried cranberries for a sweeter treat.
By |2016-11-10T17:24:32-05:00November 10th, 2016|General, Recipes|