Before I go into the details of this delicious nut butter I have great news!
Brian found he PASSED his clinical boards yesterday! I am so proud of him 🙂 We both could not believe how quick the turnaround was with the grading, but we are not complaining one bit!
Monday nights, I typically teach after work so I am at the gym until around 8:30pm and that is a LATE night for this morning girl. Considering Brian just passed his boards, I was able to find last minute subs for my two classes so Brian and I could enjoy dinner together and a relaxing evening at home to celebrate. We couldn’t have been happier!
For dinner we enjoyed this amazing dish:
Curry chicken, cauliflower rice, salad
And after dinner we watched the Bachelor: Women Tell All, had a couple of friends over, and enjoyed a couple of glasses of wine 🙂 Such a great night!
Now onto that nut butter…
I am still plugging my way through “It Starts With Food” (I am loving the book, just not having much time to read it!). I recently read about what they consider to be “good” sources of fat from nuts vs “ok” sources of fat from nuts and two of their “best choices” were macadamia nuts and cashews.
This is based on the fact that these nuts are higher in Monounsaturated Fatty Acids rather than Polyunsaturated Fatty Acids, which supports a diet to reduce inflammation within the body.
That being said, I have absolutely been loving my cashew butter, and I had never tried macadamia nut butter…so I though let’s combine the two tasty nuts and see what happens!
A drippy and tasty nut butter that completely satisfying 🙂
Macadamia Cashew Butter
- 1 cup roasted macadamia nuts
- 1 cup raw cashews
- food processor (or extremely powerful blender)
- Combine both nuts in the bowl of the food processor.
- Blend and scrape down the sides as needed until the nuts release all oils and the nut butter forms.