Macadamia Nut Milk

Macadamia nut milk is an unusual nut milk but it is incredibly tasty. This is an easy to make recipe and macadamias provide some great health benefits. Here are just some of the benefits you will gain by including macadamia nuts into your diet:

  • Macadamias are a very good source of phytosterols such as ß-sitosterol. However, the nuts carry no cholesterol.
  • Macadamias are gluten free and therefore safe for people with celiac disease.
  • The nuts are rich source of mono-unsaturated fatty (MUF) like oleic acid (18:1) and palmitoleic acids (16:1). They are known to lower total as well as LDL (bad) cholesterol and increase HDL (good) cholesterol levels in the blood.
  • Macadamias are an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc. 100 g nuts provide 3.6 µg of selenium. Selenium is a cardio-protective micro-mineral and an important anti-oxidant cofactor for glutathione peroxidase enzyme.
  • Macadamias are also rich in many important B-complex vitamins that are vital for metabolic functions. 100 g of nuts provide 15% of niacin, 21% of pyridoxine (vitamin B-6), 100% of thiamin, and 12% of riboflavin.
  • They contain small amounts of vitamin-A, and vitamin E. Both these fat-soluble vitamins possess potent anti-oxidant activities, which serve to protect cell membranes and DNA damage from harmful oxygen-free radicals.

Ingredients:

  • 150g raw macadamia nuts, soaked over night or 2 tablespoons of homemade macadamia nut butter
  • 2-3 organic medjool dates
  • pinch of Himalayan pink salt or Celtic sea salt
  • ½ teaspoon vanilla extract (optional)
  • 4 cups of clean water

Conventional Method:

  1. If using soaked macadamia nuts, strain macadamia nuts, rinse well with cool water.
  2. Place all ingredients into a blender, including the water and blitz for about 5 minutes until the milk is thick, creamy and smooth.
  3. Place a nut milk bag over a bowl and pour the macadamia nut milk into the nut milk bag – you may use a cheesecloth, a clean chux cloth or clean tea towel if you don’t have nut milk bag.
  4. Carefully squeeze out all of the milk – you will have macadamia meal left over, if you like you may dry it out in the oven or dehydrator and now add macadamia meal into muffins, pancakes etc.
  5. Milk is now ready to be consumed or pour into a glass bottle and keep in the fridge (up to 3 days).

Thermomix Method:

  1. If using soaked macadamia nuts, strain macadamia nuts and rinse with cool water.
  2. Place the nuts or nut butter, dates, vanilla* and salt into a powerful blender and grind down, 10-20 seconds, speed 9.
  3. With blades running and MC in place, gradually pour water onto the lid. This helps to emulsify the nut milk and helps to prevent separation when in fridge. This usually takes me all up, around a minute, then I continue to blitz for another minute.
  4. Place a nut milk bag over a bowl and pour the macadamia nut milk into the nut milk bag – you may use a cheesecloth, a clean chux cloth or clean tea towel if you don’t have nut milk bag.
  5. Carefully squeeze out all of the milk – you will have macadamia meal left over, if you like you may dry it out in the oven or dehydrator and now add macadamia meal into muffins, pancakes etc.
  6. Milk is now ready to be consumed or pour into a glass bottle and keep in the fridge (up to 3 days).

This recipe makes 750ml of macadamia nut milk.

Recipe by : Julie Mironowicz | Diabetic Health Clinic Nutritionist | See this recipe on Julie’s Blog www.radishandpear.com