MANDLITE 'AKTIVEERIMINE'!
Võib vabalt olla, et peale minu on kõik sellest lihtsast tõest teadlikud, mulle aga tuli pähklite-mandlite leotamise soovitus täieliku üllatusena, paar nädalat tagasi. Tundusid teinekord väheke kibedad küll, aga näe leotamiseks mõistust ei jagunud:)
Ah et miks leotada? Allpool, inglsekeelses tekstis on pikem seletus, kuid lühidalt öeldult asi selles, et müügil olevad pähklid/ mandlid on uinuvas olekus. Teisisõnu: looduse poolt kaitstud tanniini ning idanemist pärssivate ensüümidega, oodates aega, mil piisav hulk niiskust pluss päikesevalgust märku annab, et aeg ärgata.
Leotamata, 'aktiveerimata' kraam on tõega hulga raskem seedida, kibedavõitu maitse lisaks. Kreeka pähklid hea näide - panevad alatihti nägu krimpsutama. Ühesõnaga, nüüd leotan hoolega. Põhjalikuma huvi korral googelda märksõnad 'why soak almonds'.
Ahjaa, seda ka veel, et mandlitest, ja kuidas nende kasvatamine planeedi veest tühjaks imeb, sellest kirjutasin mõnda aega tagasi. Noh, tunnistan, et olen siiani patune. Teinekord ikka pruugin peotäie mandleid.
Jan31/2015
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SOAKING MY ALMONDS!
I have been ignorant enough all my 50+ years NOT soaking them. Learned the trick just few weeks ago, wanted to share with you too.
/.../Almonds are an uber-healthful, filling snack, jammed packed with real protein, fiber, and omega-3 and -6 fatty acids.Top of the list is the natural antioxidant, Vitamin E, and there are also good amounts of fibre and protein as well as smaller quantities of B vitamins and minerals. They are also a fantastic source of calcium.
Soaking all tree nuts — especially almonds, since they aren’t botanically a tree nut but a seed — makes them easier to digest. Raw almonds have tannic acid and an enzyme inhibitor in their brown skin that protects the nut until the proper levels of sunlight and moisture allow it to germinate. Since the nut does not release its enzymes until those conditions have been reached, eating almonds without removing the inhibitor limits the nutrients your body can absorb. By soaking almonds, you provide the moisture that makes the almond shed its skin and release its enzymes. The process works with most nuts and seeds.
Soaking almonds also changes the texture of the nut and makes it easier to chew. As the almond absorbs water, it becomes softer and less stiff. Softer almonds are easier to digest, which increases the amount of nutrients your body can absorb from the nut. If you use almonds in recipes such as pies, cookies, or meat, soaking almonds provides a way of maintaining the integrity of your creations and tasting flavorful and divine.
To soak raw almonds, place your raw almonds in a glass or bowl and add water, covering them with 2 cups of water per 1/2 cup of almonds. Soak the almonds overnight, then drain and store them in the refrigerator using plastic bags or jars. Almonds will remain fresh for up to a week after soaking with proper storage./.../
Source: Internet.
Jan31/2015
