Here it is! My first ever video for Be Good Organics. Creating vids is something I’ve wanted to do for a while now, so I’m super excited to finally share this first cut with you. We had so much fun making it, so I hope you love it too!
As a bit of background (and something I don’t think I’ve shared before), I almost went to acting school after high school. Yes acting - a little removed from health and food! I loved performance as a child, and did all sorts of singing, acting, music and dance (tap, jazz, ballet, ballroom, salsa, flute, piano, sax... you name it). I was also really lucky in my last few years of school to be given some awesome lead roles in our school productions (double bonus of spending legitimate study-time at the boys college up the road). I loved it so much I very nearly enrolled in performing arts school after my final year, but the sensible voice within convinced me I'd be much better off doing a BA/BCom at Uni. I always thought I’d do some sort of performance in my spare time, but it never really eventuated. So this little vid is a bit special for me, being able to combine my love of food and health with some fun performing style work too!
I hope you like it, and if you do, please share it with your friends and family. Forward it on, leave a comment on YouTube, tag a friend, like it on Facebook, or subscribe to my new YouTube channel. All of that will help me make more of them! And thanks so much for being a part of my Be Good Organics story thus far.
Meanwhile no post would be complete without a nutritional discussion on our recipe at hand. Oh, and this recipe! A Salted Caramel Macadamia Slice that's easy, delicious, not too sweet, with a subtle hint of caramel, and quirky offset from the fresh sea salt. It channels all the flavours you want from a caramel slice, without the headachey bloated feeling afterwards. The creamy filling is just sweet enough, and perfectly balanced by the moreish biscuity base and crunchy macadamia topping. It’s one of my favourite raw sweet treats to date, so I know you’re going to love it too!
Macadamias make your heart go boom
Now those macadamias, the star of this slice. These lovely round creamy nuts are originally from Australia, and are now also a primary export of Hawaii (which is why if you’ve ever travelled there, you’ll no doubt have come home with at least one box of those rather delicious chocolate covered versions). Macadamias' key nutritional feature is that they are high in monounsaturated fats, similar to those found in olive oil but in a fully whole food un-pressed form. Not only does this mean that they’re satiating (keep you full for longer), they’ve also been shown to protect your heart from cardiovascular disease.
In particular, multiple studies have shown that replacing saturated animal fats with fats from macadamia nuts has a favorable effect on cholesterol levels, with higher HDL cholesterol (the ‘good’ cholesterol), and lower LDL and triglycerides (the ‘bad’ cholesterols), after only 30 days of making the change. This effectively emulates the diets of traditional Mediterranean communities like the Cretan Greeks and southern Italians, where nutritional intakes were reasonably high in fat, but less than 10% of that came from saturated animal sources.
Not only are these little nutty morsels cardioprotective, they’re also high in flavonoids, which act as antioxidants pairing up with free radicals which can damage our cells and lead to cancer and autoimmune disease. Plus they taste delicious!
Given macadamias are probably one of the most expensive nuts around (along with pine nuts), I’ve only used them very sparingly in this recipe, as the feature on top of the slice. The rest of the ingredients are easy peasy, and we stock many of them in our online Be Good Organics store in bulk (here) which makes them even cheaper.
I hope you give this slice a go and love it as much as I do, and that you enjoy the video! If you make it and share it on Insta, tag me in @begoodorganics and #begoodorganics so I can come say hello and check out your wares.
Til next week, stay happy and well!
PS If you liked this recipe and video, forward it to your family and friends, subscribe to my channel on YouTube, pin it on Pinterest, share it on Facebook, or post it to Instagram. If you're not already subscribed to my weekly recipe emails, make sure you do that here too!
Takes 15 minutes + overnight to set
Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart
Always use certified organic, local and fairly traded ingredients wherever possibleBase
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.