Macadamia nuts gained popularity in the United States when the Mauna Loa Macadamia Nut Corporation introduced the blue and yellow mass marketed canisters of macadamia nuts in the 1950’s. Back then, macadamia nuts were considered expensive and therefore hidden from the kids, and often reserved for guests or special occasions.
But, over the past 60 years as consumers realized how delicious and nutritious these nuts are (high in Vitamin B1 and manganese along with magnesium, iron, potassium, Vitamin B6, healthy omega fats, and protein), production increased (primarily in Australia and South Africa) and the nuts have become more affordable (about $20 a pound). Today, macadamia nuts are considered part of a health diet and enjoy a popularity across the globe. Read more
Soul Sprout Granola Bars are nutritionally dense snacks made with a base of 12 ingredients:
- Four organic sprouted items: oat groats, buckwheat groats, millet, and almonds
- Four organic raw seeds: sunflower, pumpkin, chia, and flax
- Organic coconut syrup
- Organic cinnamon
- Organic sunflower lecithin
- Sea salt
A peanut is a peanut until you taste a Jungle Peanut which is the purest form of a peanut with the most outrageous flavor ever packed into a peanut shell.
Grown in the rainforests of the Amazon and primarily in Ecuador, Jungle Peanuts are an heirloom peanut variety that has a rich, pure, creamy flavor that actually tastes better without salt. Enjoy as is, mixed with dried fruits and other nuts for a homemade trail mix, or ground to make homemade peanut butter. Read more
Finally, a dairy-free alternative to Half and Half…..
For people contemplating eliminating dairy products from their diet, there are usually three roadblocks to success: summer ice cream cones, cheese, and creamy milk in the morning cup of coffee. The plant-based community is making strides in creating delicious alternatives to ice cream, cheese, and milk by using various nuts (almond, cashew, macadamia, coconut) and legumes (pea) instead of cow milk but finding a nut-based milk that blends well with coffee has been elusive….until now. Read more
A nut grown under makes for a milk above the rest.
Milkadamia is one of the newest and most creamy non-dairy nut milks on the market. Made of filtered water, macadamia nuts, calcium phosphate, pea protein, natural flavors, locust bean gum, sea salt, sunflower lecithin, gellan gum, and vitamins A, D, and B12, Milkadamia has all the good ingredients and none of the bad stuff. Read more
FIKA Hazelnut Spread is the ultimate sweetened hazelnut chocolate spread made with six ingredients: hazelnuts, hazelnut oil, confectionary sugar, Tahitian vanilla, cocoa powder, and salt. Unlike Nutella (made with sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin an emulsifier (soy), and vanillin: an artificial flavor), FIKA Hazelnut Spread primarily relies on hazelnuts for the rich, nutty flavor of this specialty nut butter. Read more
Dates are often thought of as nature’s candy with the Medjool variety considered one of the finest there is. Large, sweet, and creamy, the Medjool is the perfect fruit to eat as is or in a recipe for Whole Grain Date Bars: a crunchy applesauce-sweetened cinnamon oat crust covered in cooked dates and topped with more crunchy oat crumble. There is no added sugar in this recipe because the dates add enough sweetness to the bars. With their soft and chewy texture between two layers of crunchy oat crumble, the dates are the star of the show and – as with most stars – they shine brightest in their simplicity. Read more
Marzipan is often known as almond paste in the United States and is generally reserved for holidays or specialty cakes but only because Americans haven’t really discovered the wonders of this nutty, chewy treat. Traditional marzipan is made with ground almonds blended with sugar or honey but modern marzipan can also be made with pistachios or hazelnuts.
Chewy and sweet, marzipan is the perfect ingredient for a candy bar because the combination of dark chocolate covered marzipan is a contrast in flavors (nuts and rich creamy chocolate) and textures (hard and chewy). Read more
Consumers are paying more attention to what’s in their food by reading labels and forgoing products that have unrecognizable ingredients, high fructose corn syrup, preservatives, artificial flavors, and colors – leaving food manufacturers to figure out how to make food products simpler, tastier, and economical by including as few ingredients as possible. Even the Wall Street Journal – a newspaper known more for business coverage than trend spotting – recently (August 9, 2016) reported that food companies are touting simplicity in response to consumers preference to recognize what they eat (see Packaged Foods’ New Selling Point: Fewer Ingredients). Read more
All I want is a single serving container of unsweetened non-dairy milk…..
Whenever I travel, I take along alternatives to dairy milk which generally includes a quart of unsweetened almond, cashew, hemp, soy or oat milk so that I can enjoy my coffee or a bowl of muesli or granola in the morning. It’s not that I oppose eating breakfast at a hotel; I would gladly eat what most people consider the most important meal of the day in a sun-filled dining room if these breakfasts included fresh fruit, whole grains, nuts, seeds, and unsweetened non-dairy milks. I would add legumes and vegetables to that list but for most Americans, these items are an acquired taste before noon. Read more