Experience a jar of deliciously healthy vanilla and macadamia nut butters!!!

 Experience a jar of deliciously healthy vanilla and macadamia nut butters!!!

Our variant vanilla and macadamia nut butter is a lavish blend of ‘macadamia nuts’, vanilla beans, and organic cashews that offer a variety of health benefits along with appeasing your taste buds. As far as nutritional value is concerned, it’s a crunchy yummy snack loaded with a range of vitamins, minerals, proteins, and dietary fibres that make you feel energized and pumped up. The ingredients are rich in nutrients and mono-unsaturated (healthy) fats while very low in carbohydrates and saturated fats. The product contains no additives, palm oil, preservatives, or filters. The nutritional profile of macadamia nut butter is approximately equivalent to peanut butter. Besides unique taste and texture, here are the potential health benefits of including vanilla and macadamia nut butter in your diet:

·         It contains nutrients, fibres, monounsaturated fatty acids and essential minerals that are good for heart’s health. Macadamia nuts’ positive effect on heart’s health, such as lowering of unhealthy LDL cholesterol and increasing healthy HDL cholesterol, is backed by scientific evidence. Being rich in concentrated monounsaturated fats, the nuts reduce the risk of coronary artery diseases and heart strokes.

·          It helps in lowering blood pressure because of high quantities of potassium and low quantities of sodium.

·         The contained vitamins serve as antioxidants to boost immunity. Moreover, the presence of flavonoid helps to protect from toxins by damaging free radicals.

    The consumption accelerates metabolism, which may eventually help in weight loss. However, it’s high in calories, so avoid eating in higher quantities.

·         The presence of bio-active compounds and macro-nutrients help diabetic patients in controlling glycemic levels 

·         Safe alternative for people with peanut allergies

·         It’s a great low-carb source of energy, especially for vegans. It fits all diets.

·         They are good sources of minerals that help in improving bone health

·         Soluble and insoluble dietary fibres help in maintaining gut health and improving bowel regularity

·         It serves as a rejuvenating diet for skin and hairs; it contains some anti-ageing (and hydrating) compounds which are beneficial for skin health, and palmitoleic acid for strengthening hairs.

·         The anti-oxidants are also helpful in relieving oxidative stress.

Out of total fats that macadamia seeds contain, 75% is monounsaturated fatty acids (MUFAs). They are readily available in them. They are tree nuts that replace saturated fats with monounsaturated fats.

So, don’t wait...Just grab and enjoy this delicious snack having bountiful health benefits. 

Pearl barley and mushroom nut roast

Pearl barley and mushroom nut roast

 



 

Heaven on a plate. Don't miss out on a Sunday roast! Also great for date night, drinks party or for hosting.   

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 150g pearl barley
• 1 vegan vegetable stock cube (kallo)
• 330g mushrooms
• 2 tbsp ground flaxseeds
• 3 tbsp of olive oil
• 2tbsp BNUTZ vanilla and macadamia nut butter
• 1/2 peeled onion
• 3 garlic cloves
• 200g potatoes cut into chunks.
• 100g roasted hazelnuts
• 50g vegan parmesan
• 2 sage leaves
• 2tbsp nutritional yeast
• 100g walnuts
• 3tbsp pumpkin seeds
• 1 rosemary sprig

Method:

 

1. Cook the pearl barley with the stock cube.

Reserve 4 tbsp of the cooking stock, then drain the grains well. 

 

2. Bring a large pan of salted water to the boil, then add the parsnips, potatoes and cook until really soft. Drain well, tip back into the pan to steam, then roughly mash. Mix the ground linseeds and BNUTZ with the reserved stock water. Set aside.

 

3. Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too. Scrape into a big mixing bowl and set aside to cool.

 

4. Grease your loaf tin and set aside.

 

5.Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt and nutmeg, then mix everything together really well.

 

6. Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Keep in the fridge for up to 24 hrs before baking.

 

7. Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.

 

Serve with roast potatoes, veg, Yorkshire pud and a dollop of cranberry sauce to complete your vegan roast dinner! 

Lentil Ragu and Linguine

                                                                                      Lentil Ragu and linguine

Serves 2 Ready in 40 minutes

                        

Good For Dinner Party, Girls night in, Student friendly.

 

Ingredients:

 

1 tbsp. of butter or coconut oil

1 white onion, sliced

2 asparagus sticks (sliced) 

1 tbsp. BNUTZ cacao and hazelnut butter

1 celery stick, sliced

2 crushed garlic cloves

2 carrots, finely sliced

2 tsp of freshly chopped thyme leaves

3 tbsp. of tomato puree

400g tin of lentils

500ml of chicken or vegetable stock

1 can of chopped tomatoes

Sea salt and pepper

200g of linguine, brown rice, spelt or wholemeal

1 tbsp. of parsley

 

Method:

 

Place the coconut oil in a large pot, add the onion and sauté with a pinch of salt for 5 minutes until golden. Add the celery, garlic and carrots, asparagus and sauté for another 5 minutes. Stir in the thyme and tomato puree then add in the lentils, stock, BNUTZ and can of tomatoes. Cook on a low heat for 30 minutes, adding a little water if it gets dry. Season with salt and pepper.
While this is cooking, cook the linguine as per the instructions on the pack.
Serve together with seasoning and a sprinkle of chopped parsley.