As my regular readers know, when I discover a new ingredient or a new way to use a tried-and-true ingredient, I go on a [fill in the blank] kick. This time, it’s macadamia nut butter. I started out dipping 90% dark chocolate squares into it (UNbelievable!), then made salad dressings out of it, and now am making smoothies with it. I’m sure there will be more macadamia nut butter variations to come…
Seeing as macadamia nuts are so smooth and creamy, they would work with any fruit and any kind of milk (dairy, nut, grain, etc.). I just happened to have bananas and coconut milk on hand, so I went with that, but feel free to use whatever fruit and milk you have handy!
Banana-Macadamia Coconut Milk Serves 1 big breakfast-sized serving or 2 small snack-sized ones.
1 big spoonful of macadamia nut butter
1/2 cup whole coconut milk*
1/2 cup water
Pinch of ground cinnamon or ginger
2-3 organic strawberries** (optional, but they turn the smoothie a lovely pink)
Place all ingredients in a blender and blend until smooth, then serve immediately. A single strawberry perched on the edge of the glass would make a nice garnish.
* Note it makes more sense to buy whole coconut milk and then dilute it yourself: you’ll get a product that tastes much better, you’ll save money, and nutritionally speaking, you’ll get a far better product. The same logic applies to dairy milk.
** Since strawberries are one of the most heavily sprayed crops in the U.S. and since we eat their skins, it makes sense to buy the organic version.