2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Maybe everyone knows about the benefits of nuts (or at least heard), but many people are afraid of their high calorie content. Yes, nuts are very nutritious, but you should not be afraid to consume them: the composition of these products includes valuable polyunsaturated acids, indispensable for the proper functioning of the brain.
In addition, nuts contribute to the elimination of bad cholesterol from the body, maintaining the cardiovascular system and to get the most out of these products, they must be properly processed before use.
Each type of nut has special properties and in today's selection of recipes have an ingredient is porridge - a nut rich in iron, which has antiseptic properties and also maintains the health of tooth enamel. And we found interesting ways to use it in cooking.
Cashew yogurt
Due to its creamy texture, cashews - perhaps the most tender of all types of nuts - are used as a base for a light but nutritious vegan yogurt. An ideal alternative to the usual dish with fermented milk for those suffering from celiac disease or for those who have simply decided to give up dairy products. The most important thing in this recipe is the pre-soaking of the nuts and after mixing all the ingredients. But the result is worth it: add all kinds of fruit and the delicious, healthy and satisfying green breakfast is ready!
Ingredients:
1 cup raw porridge nuts
1 cup filtered water
3/4 teaspoon or 2 probiotic capsules (sold in any pharmacy)
1/2 teaspoon agar-agar (optional, if you want a thicker consistency of yogurt, if you do not avoid animal products, you can use plain gelatin)
Recipe:
Soak the cashews in filtered water for 2 hours. To do this, place the cashews in a deep plate and add. After a few hours, pour out the water and rinse the nuts.
Transfer the cashews to a blender, add 1 cup of water, add probiotics; for a thicker consistency add agar-agar or gelatin. If the probiotics are in capsules, then they should be opened and poured into the blender. Beat for 1 minute.
Pour the resulting mixture into a jar, close the lid and leave in an oven preheated to 40 ° C or in another warm place for 12-16 hours. If the yogurt has become thicker and has also acquired its characteristic acidity, then you can transfer it to the refrigerator. If not, leave the yogurt for a few more hours in a warm place until you get the desired result.
Cashew yogurt with strawberries
This cashew yogurt it can be done by simply mixing it in a blender with your favorite fresh or frozen fruits. You can add strawberries and maple syrup to your version of nut yogurt, which gives the dish both a slight acidity and a pleasant sweetness. We recommend that you only monitor the quality of the syrup and check its composition: there should be no added sugar and artificial chemical additives.
Ingredients:
2 cups (280 g) raw porridge
1/2 cup (100 ml) filtered water
2 probiotic capsules
1 1/2 cups (200 g) strawberries, fresh or frozen
1 tbsp. Organic maple syrup (or more if needed)
1 / 2–1 lemon juice
vanilla pod seeds
Additives:
bee pollen
fresh fruit
unsweetened coconut flakes
hemp seed
pomegranate seeds
granola of your choice
any other product of your choice
Recipe:
Soak the cashews in filtered water for 8 hours, then rinse the nuts well.
Mix the cashews with filtered water in a blender and beat on high speed until you get a smooth creamy mixture.
Transfer to a sterilized glass bowl or jar, open the probiotic capsules and pour the powder into the mixture. Stir with a wooden or plastic spoon.
Cover with a clean cloth or cheesecloth and place in a warm, dark place for about 12 hours or overnight. The mixture should acquire a sour taste similar to traditional yogurt.
Transfer the yogurt to a blender again, add the strawberries, syrup, lemon juice and vanilla seeds and beat until smooth.
Add more liquid sweetener or lemon juice to taste.
Cool cashew yogurt refrigerate for at least 30 minutes (the longer the better) and serve with your favorite garnish.
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