Germinate & enrich your Food! (like marzipan, nut paste, chickpeas & co)

~ AWAKE YOUR FOOD TO LIFE AGAIN ~

Sprouted food has a big impact on our health and adds many nutrients to our meals!


GERMINATED NUT PASTES
and “Marzipan”


FIRST

  • cover ~250 g of organic nuts / seed with water, soak for 1-2 h
  • YOU CAN USE: almonds, hazelnuts, cashews, brazil nuts, pecans, pinenuts, hempseeds, pumpkin & sunflower seeds,…
  • THE FLAVOR are still preserved by soaking them 1-2 h, but if you do it longer like 6-8 h (which would be better), the nuts loses part of the original taste and aroma

WHY SOAKING?
The phytic acid comes out partially, the oilseed becomes more alkaline and digestible, the nutritional value also increases. Because the phytic acid is an enzyme blocker, which binds minerals itself, and our body can’t split and digest the food perfectly because of the acid.

DRIYING / ROASTING

  • if you want have raw nuts/seeds, you can dry them in the oven at 40 ° C or in the dehydrator, or dry them by the air.
    The good point: You keep the enzyms alive, but on the other hand, the taste and aroma is not very strong
  • roast them at 100-150 ° C for 20-30 min if you want a strong typical hazelnut flavor

BLENDING

  • dry the oilseed in a good blender to flour, then go ahead and mix it to a thick, compact mass
    -> here you get the “MARZIPAN” consistence, add just some datesirup into it if you want to keep it like this (e.g. for a raw cake dough)
  • after ~10 min, further oil leaves the flour and the mixture becomes creamier

TIP
If you want to go fast, you can leave out the germinating and just blend the oilseeds.
But I recommend it to anyone who has a little time 🙂

YOU CAN MAKE FANTASTIC NOUGAT & DESSERTS OUT OF IT

OR EVEN PESTOS FOR THE SALTY VARIANT…


MAKING SPROUTED FOOD
out of quinoa, chickpeas, fenugreek, spelt or similar

img_4991.jpg

  • soak them first in a lot water (cover them well)
  • store them in a dark place, not too hot (until 20°C or fridge)
  • when they are soaked with all the water, let them stay wet but not too wet
  • rinse them through a fine sieve 1-2x per day
  • mostly after 2,3 days you can eat them
    (the more you let them sprout, the more bitter they taste)

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