September 4th is National Macadamia Nut Day, so today’s tip is to add some to your meals.
Believed to have originated in Australia, the nuts grow on a genus of evergreen trees. They were named after named after John Macadam, a botanist who first described the genus.
While macadamia nuts contain even more heart-healthy monounsaturated fats than the nuts included on the FDA’s recommended list of heart-healthy nuts, they did not make the list because of their caloric density. (The FDA recommends that an ounce of nuts a day can be part of a heart-healthy diet.)
A one-ounce serving of dry roasted macadamia nuts, about 10 nuts, has 200 calories.* But that doesn’t mean that you can’t include them in your meals—just don’t eat them by the bowl full.
According to a 2008 study in the Journal of Nutrition, a diet rich in macadamia nuts may lower LDL cholesterol and total cholesterol (it’s the monounsaturated “good” fats lower blood pressure and cholesterol).
(Dog owners note: Like chocolate, macadamias are toxic to canines.)
Some of our favorite uses:
Use it as you would peanut butter—as a spread, in ice cream, in baking, in sauces. We like it as a sauce with this easy fish recipe.
Ingredients For 6 Servings
1. COOK THE FISH. Lightly rub fish fillets with oil and sprinkle with salt. Sauté or steam, as you prefer (you can also fry them). Move to a warm serving platter.
2. MAKE THE SAUCE. Melt the butter in a large skillet. Add the macadamia butter and cook over low heat for 1 minute.
3. PLATE & SERVE. Plate the fish, pour the macadamia butter sauce over the fillets. Garnish the fillets with chopped parsley and chopped macadamia nuts. Serve with a lemon wedge, your favorite green vegetable, steamed, and brown rice, quinoa or other whole grain.
Find more of our favorite nuts and nut butters.
Comments are closed.