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Raw food Macadamia ricotta for low carb fans


Ingredients for 2 servings

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For the spread

  • 150 g Macadamia nuts – soaking in plenty of water overnight

Liquid ingredients and spices

  • 140 ml of water
  • 2 teaspoons almond paste
  • 2 teaspoons olive oil
  • 1 teaspoon noble yeast flakes
  • 1 teaspoon organic lemon juice and ¼ teaspoon rubbed off
  • ½ tsp xylitol
  • 1 pinch of nutmeg
  • crystal salt
  • black pepper


Preparation time approx. 15 minutes

Drain the macadamia nuts on a sieve the next day and collect the water (can be used for flower-growing). Rinse the nuts briefly and puree with 140 ml of fresh water in a powerful blender to a granular mass.

Then cover with foil and leave overnight in the kitchen. During this time, the macadamia mass is fermenting. The slightly acidic odor produced on the following day is due to the fermentation process!

Add all remaining ingredients to the macadamia mixture, mix thoroughly and season with salt and pepper.

The ricotta lasts about 5 days in the fridge.

Tip: You can also taste the ricotta with herbs or other spices and enjoy it on bread, in a sandwich or with warm dishes. There are no limits to your creativity here.

Nutrition facts per serving

  • Calories: 591 kcal
  • Carbohydrates: 1 g
  • Protein: 6 g
  • Fat: 63 g

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