Jessica Turner This is not a warning! In spite of related allergies, nuts are more popular than ever. Their nutritional benefits are vast and the worldwide demand for alternatives to foodstuffs such as dairy continues to blossom.
The tree nut industry in Australia is growing exponentially. Exports are soaring while sales on home turf boom. We harvest a hefty variety, too: from almonds to macadamias, pistachios and hazelnuts.
“Information about the importance of a healthy diet, along with mainstream celebrities and social media groups means more people are subscribing to new lifestyles and diets. Think paleo, vegan, organic, raw, Dukin and Atkins,” says Jane Barnett, senior trend analyst from Mintel.
Not only do nuts fit the specs of these diets, they host a broad range of essential nutrients.
Health professionals applaud them for being cardio-protective, anti-inflammatory, anti-carciogenic and antioxidant. Plus, the latest scientific research suggests that they may help to improve insulin sensitivity.
Milk ‘Em For Everything!
“In the last 10 years, the Australian almond industry has grown from 10,000 tonnes to 78,000 tonnes in 2013, as Paleo and vegan consumers alike shun dairy and soy in favour of nut and seed milks,” says Jane.
“Almond milk has experienced growth of 93 percent and oat milk has risen 38 percent. New `milks’, including coconut and blends of different nuts and seeds, are also increasing in popularity.”
Adding almond milk to cafe coffee can add up dollar wise. It is also nut-oriously expensive to buy at the whole foods market, or supermarket. Thankfully, it’s super easy to DIY.
- Almond Milk – Soak 1 cup of raw almonds in a bowl of water in the fridge. Drain after two days, then rinse them under cool water. Combine with 2 cups of water in the blender, pulsing a few times to break the nuts then continuously on high speed for two minutes. Line a strainer with cheesecloth and pour mixture in. Squeeze cloth over bowl to extract the liquid.
- Coconut Milk – Pour 4 cups of filtered water into a medium heated saucepan, until it begins to simmer. Remove from heat and place in blender with 150g of shredded coconut. Pulse on high until the mix becomes thick and creamy. Line a strainer with cheesecloth and pour mixture in. Squeeze cloth over bowl to extract the liquid.
Can’t Believe It’s Nut Butter!
“Making your own nut butter is relatively simple and very affordable. All you need is a powerful food processor and a few simple ingredients,” says celebrity chef Luke Hines, in Eat Clean.
Some butters that use some of the most commonly harvested nut types in Australia:
- Macadamia Butter – Creamy and super-spreadable. Simply pour nuts into the food processor and whizz until smooth.
- Pistachio Butter – A delicate taste that might intrigue foodies. Bake nuts in the oven at 180 degrees C for 10-15, then blend them up!
- Hazelnut Butter – Bake nuts in the oven at 180 degrees C for 10-15 minutes, then process them for about 4-5 minutes. Blend in coconut or cinnamon for a splash of extra sweetness.
