Going NUTS for Pili nuts
I first discovered these magical nuts by chance in a health foods store in Thailand - and have been obsessed ever since!
Pili nuts are like the love child of an almond and a macadamia - creamy yet crunchy, smooth and satisfying - and are in fact one of the most nutritious nuts on the planet,
Their kernels are loaded with nutrients such as magnesium, potassium and calcium. More importantly, they are rich in omega fatty acids, phosphorus, and have high levels of protein, promoting heart health and balancing cholesterol. The kernels can be processed into nut kernel oil, which is said to be healthier than olive oil.
Being rich in protein, these nuts contain all 8 essential amino acids! Apart from protecting your body against many conditions, pili nuts are also rich in Vitamin E which is great for your skin and hair. And because of their high magnesium content, they also help you get restful sleep and avoid insomnia.
For me one of the best reasons to enjoy pili nuts is knowing that they're also a no-waste nut.
But what does this mean?
Let me explain: the pulp of the pili nut when boiled, for example, can be eaten as vegetable and tastes like like avocados in texture. While the hard, stony shells can be processed to be used as activated carbon or charcoal briquettes, making an excellent fuel.
The pili nut kernel serves as the main food source and it can be eaten raw or sugar-coated, salted or roasted. It’s also used as a cake ingredient and in ice cream!
But I’ve never heard of these mighty super nuts I hear you cry! That’s most probably because the cultivation process is extremely lengthy which makes them rare and special. Basically, farming them takes about 6 years (yikes!) yes, it takes that long before the trees bear the fruits that contain the nuts.
And because of their high oil content, they need to be kept fresh - not easy in the tropical climate of the Philippines! And in fact the Philippines is the only country that commercially exports these heavenly nuts. They are also deemed ‘the hardest nut to crack’ due to their peeling needing to be done by hand as a machine wouldn’t be able to remove the skin without smashing the nut inside!
So by know you must be desperate to know - WHERE can I get my hands on these amazing super-nuts?? Well, thankfully you can buy them from the wonderful Raw&Wild Co. who sell them in 5 flavours and in two bag sizes - all of which I can confirm are completely DELICIOUS!
You can find out all about where to buy them via the Raw&Wild website - and read more about the fabulousness of these nuts. I like to snack on them all day long - or add them to yogurts, salads, even cookies or cakes (if I manage not to eat them all before adding them to the batter!)
Pili Pad Thai
Serves 4
This delectably fragrant salad will instantly transport you to South-East Asia! Using my favourite pili nuts from Raw&Wild and the gorgeous no-nasties sesame sauce from Nojo, this wholesome pad Thai couldn’t be simpler to whip up or more DELICIOUS! 😉 It’s also gluten-free and vegan - perfect for #Veganuary!
Ingredients:
2 medium courgettes
3 large carrots
1 red pepper
1 yellow pepper
2 spring onions
1 cup of bean sprouts
½ cup crushed turmeric & ginger-spiced pili nuts
½ cup of chopped fresh coriander
Dressing:
¼ cup light tahini
¼ cup smooth almond butter
¼ cup Nojo sesame sauce
1 tbsp runny honey or agave syrup
2 tbsp lime
1 clove garlic (finely chopped)
1 tsp fresh ginger (grated)
Method:
Use a spiraliser (you could also use vegetable peeler which will make flatter ‘noodles’) to create the noodles from the carrot and courgette.
De-seed the peppers and slice them finely length-ways. Roughly chop the spring onion and finely chop the garlic.
Place the chopped vegetables in a large bowl with the spiralised carrots and courgette, then add in the crushed pili nuts and bean sprouts.
Whisk together all the ingredients for the dressing in a large bowl and then stir/toss it into the vegetables until well combined.
Sprinkle some fresh coriander on top and sprinkle some chili flakes if you like it spicy.
