binding property, so it tends to hold baked goods together well.
Macadamia Nuts
I really try live in the present. And yet, I often regret
not including macadamia nuts in my life much
earlier. They are ridiculously delicious. They offer
a satisfying crunch that quickly turns into creamy
liquid gold, with a mildly sweet, nutty flavor. Forget
about it! As with cashews, macadamia nuts are
notably versatile. They can be soaked and blended
to mimic dairy products, but they’re equally at home
as a crust for tuna steaks or a crouton replacement
for salads. Macadamia nuts contain more fat than
most nuts and seeds, 80 percent of which is high-
quality monounsaturated fats (think: energy).
Indeed, moderate consumption of macadamia nuts
can favorably alter one’s fatty acid profile, potentially
improving cardiovascular health. A source of
calcium, magnesium, iron, zinc, potassium, fiber,
and phytochemicals, macadamia nuts also have a
particularly low carbohydrate content. Thus, they
are a great nutrient-dense snacking option for
someone pursuing a lower-carbohydrate lifestyle.
Whenever you’re purchasing nuts or seeds, keep
them tightly sealed in a cool, dark place; otherwise
they may oxidize and go rancid quickly (although
macadamia nuts never last long enough in my pantry
for that to happen). I also recommend freezing to
extend shelf life. I know that these little beauties are
on the pricier side, so I buy mine online at Thrive
Market (www.thrivemarket.com), which makes them much more affordable.
Dairy
Now for the elephant in the room—okay, maybe not
for y’all, but for me. When I wrote my first cookbook,
I stayed away from almost all dairy. I used butter and
yogurt in a few recipes, but otherwise, I came up
with dairy-free substitutions. The reasons for this
were twofold: 1) I wanted to offer creative, dairy-free
solutions to some of your favorite cheesy, creamy
dishes, and 2) I didn’t feel that the pros of dairy
consumption outweighed possible downsides. I
noted the following:
I still stand by all of the above. However, while dairy
is not for everyone, research and experience has
led me to believe that consumption of high-quality
dairy in moderation is welcome in a healthy lifestyle.
Again, this doesn’t apply to those with allergies,
sensitivities, or intolerances to all dairy, and I highly
recommend working with a medical professional to
determine if you have any of these conditions.
When I was almost through with the first book,
I created a recipe that required yogurt and another
that I wanted to garnish with some cheddar cheese,
just for looks. At the time, I barely ate any dairy at
all. The only plain, full-fat, grass-fed yogurt I could
find was a large container, so I resigned myself to
eating it slowly over a few weeks. Similarly, I couldn’t
find anything smaller than an 8-ounce block of 100
percent grass-fed cheddar cheese. And something
magical happened. As I slowly spooned and nibbled
my way through the yogurt and cheese, my digestion
began to improve and regulate in a way I hadn’t
experienced in years. I also felt less bloated after
fibrous meals, which had been an ongoing source
of frustration.
It was very clear that dairy was to be thanked
for these health improvements, specifically, the
beneficial probiotics that it contains. Our gut
health is directly linked to the health of our gut
microbiome, which is simply the compilation of
microorganisms in that particular environment.
Probiotics are considered “good” bacteria, because
when they populate our microbiome, they aid in
digestion, combat inflammation, and can even
improve responses to chemotherapy. I believe
