So now that we know how important the intake of healthy fats are in your well being, I wanted to talk a little more about one of the best tasting, healthiest, and more powerful keto friendly snacks around; the Macadamia Nut.
The omega-6 fatty acids can provide some nutritional benefits, but too many omega-6 fatty acids can cause and increase chronic inflammation in the body. And that is the last thing are bodies need to function properly. This is an issue because we know inflammation is at the source of most diseases, such as cancer, heart disease, diabetes and more.
Most nuts have much more omega-6s than omega-3s, but macadamia nuts are lower in omega-6s. If you’re one (like myself) who goes nuts for nuts, it’s best to stick to a nut high in omega-3 (Macadamia/Walnut) instead of omega-6 (Almond/Pecan).
Macadamia nuts are not only delicious, but are arguably the most nutrient dense keto nut on Earth! (Although Walnuts are are strong contender for that title; post coming soon) These little guys contain some of the most essential vitamins and minerals we need in our diets. Which include vitamin A/B, iron, manganese and folate, as well as protein, healthy fats and antioxidants. Macadamia nuts are packed with healthy fats that can help maintain good heart-health condition. They help reduce cholesterol levels and lower triglycerides, a type of body fat. When we lower body fat, we can then reduce the risk of coronary heart disease. Instead of reaching for a bowl of glucose fueled Cheerios, opt for the a true heart ally and grab some Macs.
According to The Antioxidants Research Lab at Tuft’s University’s Jean Mayer USDA Human Nutrition Research Center on Aging, nut consumption is inversely associated with the incidence of cardiovascular disease and cancer. Nuts are loaded with antioxidants, and that is why nuts overall are some of the optimal cancer-fighting foods you can consume. Antioxidants have this crucial task of finding free radicals in our bodies and eliminating them; this is how we help protect our bodies from disease.
Macadamias also contain palmitoleic acid. Palmitoleic acid has the ability to ramp up fat metabolism in our bodies. Who doesn’t love a lil fat burning boost! Brimming in in phosphorus, manganese and magnesium, these compounds aid in bone/teeth mineralization as well as the transportation and absorption of nutrients. This mighty nut also houses beneficial soluble and insoluble dietary fibers. Helping you feel satiated and satisfied, as well being a true aid when you’re “doing the business”.
Macadamia nuts are also high in oleic acid (which aids in brain health) and contain palmitoleic acid (which helps protect nerve cells in the brain), which a big players in healthy brain function. Further, macadamias contain omega-9 which benefits the brain in many ways. From improving mood and memory, to helping curb neurological diseases. The Macadamia is a true player in benefiting all aspects of your well being.
These little powerhouses should be a staple (nut allergy permitting) in any healthy agers diet. Aiding your quest for overall wellness of the Body, Mind, and Spirit. Macadamia Nuts are dynamic. Wonderful for the heart, fight disease as high-antioxidant foods, facilitate weight loss, aid gut health, strengthen bones, keep the brain and nervous system on point, and even reduce chronic inflammation.
Now there are times we all just want the warm cozy comfort of a fresh baked loaf. WELL we’ve got the ideal recipe for when you’re craving a keto friendly pound cake or loaf replacement. All the mouth pleasure and none of the guilt! Have your cake and eat it too…keto style.
Keto Macadamia Nut Bread
1 cup (150g) raw whole Macadamia Nuts made into butter per the instructions
1 cup (220g) Coconut butter, (nuke the jar 20 seconds to get a smooth butter and make it easy to measure)
1/2 teaspoon Himalayan Salt (3g)
4 tablespoons lemon juice (60ml)
1 rounded teaspoon baking soda (6g)
1-8 1/2″ x 4″ loaf pan
Place the Macadamia nuts into a typical large food processor and process on high to achieve a part butter, part chunky nut meal.
While still running the processor, drop one egg down the chute and wait for the sound to stabilize to a smooth sound (about 20-30 seconds). Then do the same with the second egg. Once the processor is running smoothly again add the remaining 3 eggs down the chute till you have a very smooth batter.
Turn off the processor and take a spatula and scrape the walls and bottom edges of the processor bowl to make sure that no large chunks are stuck and it is well mixed. Add the coconut butter, and sea salt. Turn it on again and let the added ingredients incorporate. When it’s well mixed (about 1/2 a minute), pour the lemon juice down the chute and then the baking soda. Mix for a few more seconds.
Place the batter in a greased standard 8 1/2″ bread pan. Bake at 350′ for 35 minutes. (Shorten the baking time when using the doughnut or mini challah pan.) When it’s cool enough to handle, remove it from the bread pan and let it completely cool on a cake rack.
And there you go! Keto bread loaded with all the health benefits mentioned above. We hope you enjoy!
Until next time,