Coconut Hazelnut Macadamia Nut Butter

This is the best thing I've eaten in a while. I used salted macadamia nuts and sweetened coconut pieces, and I would do it again, but if you're using raw and unsweetened, you'll have to experiment a bit to find the right balance of salty and sweet. It shouldn't be too difficult. This is my first time experimenting with making nut butter out of two different kinds of nuts, and it's amazing. It seems to be a trend, because without realizing it, I bought almond milk that was both almond and cashew milk. It's good. I just hadn't realized it was both. I hadn't realized I'd wanted that in my life. 

I wish I had a cute story to tell, but today all I can really focus on is this, taking three of my favorite things and mashing them together in a food processor for what seems like forever. Seriously, making any kind of nut butters is really, really time consuming and inevitably, every time, I feel like I am doing something wrong. I'm not but that's how it feels. In case this is your first time venturing into the domain of homemade peanut butter, cashew butter, or in this case coconut hazelnut macadamia butter, I'll let you know what to expect from your food processor. 1. It'll blend well, at first. 2. It suddenly stops and everything sticks to the walls and looks nothing like nut butter. 3. You take a spatula and scrape the walls down, every 20-30 seconds. It requires some patience. 4. The nut mush comes to a complete standstill with the blade spinning around endlessly. 5. It'll start to move around again, but very slowly at first. 6. It's done when it moves like something in a food processor should. 

If you're desperate because it's not working, add in some oil, but never water. Never water, to help it mix. I know from experience, you'll just ruin the whole batch. 

Here's what you'll need:

  • 1/2 cup of hazelnuts
  • 1/2 cup of macadamia nuts (salted)
  • 1/2 cup of dried coconut (sweetened)


  • Put all of your ingredients in the food processor, and blend until smooth. Read above to know what to expect. 

Avocado Honey Hair Mask: One Thing To Do With Your Over Ripe Avocado

It's rare these days that I have an over ripe avocado. I've been surviving for the past month or so on guac. Well, maybe not solely, but at least every afternoon, but as my avocado cravings have mysteriously tapered off, I find I'm letting them get a too ripe on the counter. It's a mixed blessing because I rub my over ripe avocados on my scalp, with some raw honey, of course. 

So there are a bunch of vitamins in avocados, vitamins A, C, E, and K, but the big one that is good for hair is vitamin B6, which not only helps to regulate hormones commonly associated with hair loss but also helps synthesize the proteins needed for healthy hair. 

"Vitamin B-6 supports healthy hair growth because of its role in protein metabolism. It activates enzymes and helps drive dozens of chemical reactions involved in protein metabolism. Your hair follicles continually make new proteins -- such as keratin and melanin -- to give rise to new hair shaft tissue. By helping your body process protein, vitamin B-6 helps ensure that the cells in your hair follicles have access to the amino acids they need to make hair proteins." Sylvie Tremblay, SFGATE


Honey not only moisturizes hair, but is also good for scalp health and is a natural exfoliant. I never thought much about exfoliating my scalp before, but the pores can get clogged over time and suffocate the hair follicles. So, exfoliation is as important as moisture to keep your hair at its healthiest.

Here's what you'll need:

  • 1/2 of an avocado
  • 2 tablespoons of honey


  • Mash up both ingredients and put damp hair for an hour. 
  • If you have longer hair you can use the whole avocado, and section it off into 4 parts.
  • Rinse well and shampoo and condition as usual.

I put lemon on my hair right before doing this mask and sat in the sun, so may hair was damp from the lemon water mixture, and I put this mask on top of it. 

P.S. These photos were edited with the preset Venice Beach from the Three Rivers Collection