This ain’t that candied-up crap they sell that pretends to be good for you but is, in fact, full of processed sugar. Our version is a mega-high protein, high-flavour snack that packs a nutritional whollop that I could even argue to be a meal on it’s own. The meat is definitely Paleo (though you’ll need to either make your own or source a low-sugar, no-nitrate version in your neighbourhood); the macadamia’s contain thiamine, and selenium which goes straight to your reproductive organs…yay for that (read more here and appreciate the irony- http://www.livestrong.com/article/4700-need-health-benefits-macadamia-nuts/); the berries are fantastic sources of antioxidants…and they taste great. All in all, it’s a savoury, sweet, slightly salty party in your mouth.
This isn’t a brand new idea. Native American Indians used to make a high-energy travel food called ‘pemmican’. It’s kinda like bashed-up jerky with foraged fruit (such as blueberries, cherries, currants) thrown into it. If you want to take a stab at making pemmican, check out Mark Sisson’s attempt at it: http://www.marksdailyapple.com/how-to-make-pemmican/.
Our ‘version’ is easier and gets the job done. Be sure to let us know if this works for you and any ‘tweeks’ you make to the recipe.
Note: This also makes an excellent holiday gift for a fellow Crossfitter!
1 C Macadamia nuts, raw unsalted
Approx. 4 oz/ 100 g Biltong or Jerky, low-sugar and no-nitrate
1/2 C Dried berries, no sugar added (ex. blueberries, cherries, cranberries, raisins, currants)
1 tsp Macadamia oil
Salt & Pepper to taste
OPTIONAL Pinch of chilli powder
MIX oil, salt and pepper, and spices in a small bowl.
ADD nuts and coat with spice mixture.
ADD nuts to hot pan and gently fry for 1-3 minutes, shaking pan to cook nuts evenly.
REMOVE nuts from heat, add back to oily bowl and allow to cool.
USING clean garden secateurs, cut biltong/jerky into small, 1 cm wide pieces.
ADD cut meat and berries to the nuts. Shake bowl and mix.
Makes approximately 2 Cups of mix. Place in a airtight container; it should keep for a few days in a cool spot, or in fridge for over a week.