Once the weather began cooling down a few weeks ago, I went into full-on nesting mode. I’ve been staying home even more than usual lately so that I can get things done around the house, watch movies, and engage in some non-stop baking. Roasting veggies, making casseroles, and baking cookies, cakes, and muffins–you name it and I’ve done it in the past few weeks. At this point, my poor oven seriously needs a break.
And my body needs a break, too. As much as I love eating warm baked goodies, I’ll be the first to admit that I’ve gone a bit overboard (especially since “cool” here in Dallas is still pretty warm). Unfortunately, heating foods at high temperatures kills off many of the natural health-promoting enzymes in fresh fruits, veggies, nuts, and seeds. While warming foods are actually good for us when the weather cools down (which is why we crave them), we have to be sure that not everything we eat this time of year is baked, roasted, or sautéed beyond recognition. It’s still important to incorporate fresh, uncooked fruits and veggies into our diets, preferably at every meal.
So, last night I decided to make my favorite Raw Macadamia Nut Pate to mix things up and enjoy a raw meal for a change. This pate is amazingly delicious and quite filling. Not to mention, macadamia nuts are a great source of omega-3 fatty acids, B vitamins, vitamin E, and palmitoleic acid, which helps to lower cholesterol. As if that’s not enough of a reason to eat them, they taste flippin’ awesome!! I happened to have some portobello mushrooms in my fridge, so I decided to marinate them and stuff them with the macadamia nut pate.