Happy Meat-Free Monday, everyone!
How great are macadamias? They really are the sparkly superstars of the nut world, aren’t they? Rich and creamy with a subtle flavour and gorgeous texture, they effortlessly outshine all the other nuts.
This is such a simple stir-fry, perfectly adaptable in a thousand different ways depending on your favourite ingredients. It’s also the perfect way to kick off your week – choc full of vitamins, minerals and healing properties to keep you sparkling from the inside out. Dry roasted macadamias add interest and texture to an already tangy, spicy, crunchy bowl of deliciousness.
Vary the ingredients and volumes to suit your taste:
- Your favourite green vegetables (I used broccolini, snow peas, beans and asparagus – about three handfuls of greens per person)
- 1 small red chilli, chopped
- 1 small piece of ginger, minced
- Tamari sauce
- Sesame oil
- Juice of half a lime
- Brown rice
- Ground turmeric
- Fresh coriander leaves
- Spring onions, chopped
- Raw macadamia nuts
- Cook rice according to packet instructions. Add a couple of teaspoons of turmeric to the rice while it cooks.
- Heat a large wok and stir-fry green vegetables in a splash of EVOO for a few minutes.
- Add chilli, ginger, lime juice and a splash of sesame oil and tamari and stir-fry for a few more minutes.
- Remove from heat and serve stir-fry greens with turmeric rice.
- Garnish with spring onions, coriander leaves and roasted macadamias.
Dry Roasted Macadamias
- Preheat oven to 180C.
- Spread macadamias out evenly on a baking tray and roast for about ten minutes or until they begin to lightly brown. They will brown a little more after you remove them from the oven.
- Remove from oven, sprinkle with sea salt, and allow to cool.
- Chop nuts in half. Serve on top of stir-fry greens.
Fast, fresh and simple! Enjoy! xx