Vegan and Gluten free (with SIBO/Dairy free & FODMAP free variations)
This is one of my favourite recipes for a fast snack, as it really only takes a few minutes in the blender and it’s ready to go! I also love to mix it with chicken and red lentil pasta for a high protein, high fibre, healthy dinner that my kids love.
The macadamias are a great source of high quality fat, and are also rich in thiamine (B1), manganese and copper. Combine this with the anti-bacterial properties of basil, and you have that unique combination of deliciousness and health! There are also SIBO & FODMAP variations for this recipe.
Ingredients:
- 170g macadamias
- Large bunch basil
- 40g extra virgin olive oil
- 1 tbsp apple cider vinegar
- Pinch of Celtic or Himalayan salt
- Yeast flakes (a good handful) or see the Parmesan cheese option below (if you can have dairy)
- Pepper to taste
Optional A: 1 clove of raw garlic (omit this is you want it to be SIBO or FODMAP friendly)
Optional B: 40g Parmesan cheese (Omit this is you want it to be vegan, low FODMAP, SIBO or Dairy Free)
Optional C: 1 tsp of Nigella seeds (also known as black cumin). Nigella has immune boosting, blood sugar balancing and microbiome-supporting properties.
Option D: Add a handful of baby spinach for another boost of green.
Method:
Pulse all ingredients in food processor, so it is still chunky, and eat with vegetable sticks. Try sticks of capsicum, beans, celery, carrot, snap peas or even broccoli or cauliflower.
I also love to spread it thickly on chicken breasts or thighs, then sprinkle more crushed macadamias, and cooked at 175 degrees Celcius for 25-30 minutes. Delicious!