Sweet and Salty Nut Butter Sauce on Vanilla Ice Cream
Health News

Sweet and Salty Nut Butter Sauce on Vanilla Ice Cream


Great deals on Nut and Seed Flours

Great news!  If you use this link for your Nuts.com flour orders I can a little percentage that enables me to buy flours to experiment and make more great recipes!  So stock up on one of these great "Maria Approved" flours:
Almond Flour (I buy the 25 pound bag and keep extra in the freezer, only $4.29 a pound!)
Coconut Flour
Peanut Flour
Hazelnut flour
OR Pumpkin seed flour

Just Click HERE.  Thanks so much for your support! :)

Macadamia Nut Oil Facts

My favorite oil is macadamia nut oil! This oil has a high smoke point of around 425 degrees Fahrenheit. This is much higher than that of olive oil. I never fry in olive oil, I only use macadamia or coconut oil; they don't break down to products that are unhealthy for the heart. Due to its chemical structure and high amount of unsaturated fats, heating olive oil = oxidative damage. Are you leaving your bottle of olive oil right on the counter? Opening and closing it multiple times a week? Any time the olive oil is exposed to air and/or light, it oxidizes. The chlorophyll in olive oil accelerates the oxidation. Oxidation causes free radicals, which increase cancer and atherosclerosis; which are "free radical" diseases. Cancer is associated with chromosomal defects and oncogene activation. The consumption of oxidized fats and oils increase death rates from leukemia and malignant neoplasia of the breast, ovaries and rectum. Atherosclerosis increases as free radical reactions from diet-derived fats in the arterial wall increases. These compounds induce endothelial cell damage and produce changes in the arterial walls.
WORST OILS: Canola, Corn, Cottonseed, Soy, Sunflower
FOUND IN: Microwave dinners, salad dressings, chips, cookies, crackers, roasted nuts?

On the other hand, macadamia nut oil has a long shelf life. It can be stored for up to 1 to 2 years without refrigeration.

Macadamia nut oil has linoleic acid, Omega-3 essential fatty acid, Omega-6 fatty acid and also palmitoleic acid. The oleic acid in macadamia nut oil has anti-inflammatory properties that makes it effective in fighting against chronic diseases, such as heart disease. Click HERE to find it on sale.


I have many homemade Nut Butter recipes and cute treats such as homemade nut butter cup candies in my book: The Art of Eating Healthy: KIDS.



"HEALTHIFIED" NUT BUTTER SAUCE
2 cups natural creamy almond/pecan/macadamia nut/hazelnut butter
1 cup macadamia nut or hazelnut oil
1/2 cup confectioners Swerve (or erythritol and 1/4 tsp stevia glycerite)
1 tsp Celtic sea salt
OPTIONAL: 2 TBS unsweetened cocoa powder (tastes like Nutella if you use hazelnuts butter and hazelnut oil!)

Place all ingredients in a blender (I use this BlendTec which is on sale now for $100 off!). Scraping down the sides. Puree until smooth. Use for topping on "healthified" ice cream.

NUTRITIONAL COMPARISON (per serving)
Traditional Nut Sauce = 196 calories, 14g fat, 5.8g protein, 9g carbs, 1.8g fiber (7.2 effective carbs)
"Healthified" Sauce = 180 calories, 14g fat, 5.8g protein, 4.8g carbs, 1.8g fiber (3 effective carbs)

Making low sugar ice cream is tricky. If you use erythritol or ZSweet for a sweetener, it hardens to a ROCK! BUT if you use Chicory Root (AKA "Swerve" or "Just Like Sugar"), it stays nice and creamy! Another trick is to always add a pinch of salt to the mixture. SWERVE uses a Non-GMO erythritol manufacturer who employs technology that relies on the inherent ability of certain natural yeasts to convert sugar into erythritol. The resulting erythritol is then purified, dried and sieved. This process does not require any solvents, other than water. No synthetic chemical processes are required and the resulting Erythritol is identical to that which is found in nature.  It measures cup for cup like sugar and it also does not have the same "mouth-cooling" sensation compared to other brands of erythritol on the market.

"HEALTHIFIED" ICE CREAM:
5 egg yolks
1 cup Swerve (or Just Like Sugar)
1 tsp stevia glycerite 
1 cup organic heavy whipping cream or coconut milk
1 cup unsweetnened vanilla almond milk
1 tsp Celtic sea salt


In a medium saucepan place the egg yolks and natural sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight...it was hard to wait!).

Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker's directions, towards the end drop in the pecan pieces. Freeze until set. Makes 5 servings.

NUTRITIONAL COMPARISON (per 1/2 cup serving) 
Ben & Jerry's Ice Cream = 230 calories, 4g protein, 23 carbs, 0 fiber
"Healthified" Ice Cream = 137 calories, 4g protein, 1.3 carbs, 0 fiber







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