![\"Akara\"](\"https:\/\/bio4you.eu\/blog\/wp-content\/uploads\/2014\/06\/Akara-300x284.jpeg\")
<\/a><\/p>\n250g silmube<\/p>\n
1\/2 sibulat<\/p>\n
1 k\u00fc\u00fcslauguk\u00fc\u00fcs<\/p>\n
paarisentimeetrine jupp ingverit<\/p>\n
pool t\u0161illikauna<\/p>\n
soola-pipart<\/p>\n
Vett leotamiseks ja kvaliteetset \u00f5li frit\u00fc\u00fcrimiseks\/ praadimiseks.<\/p>\n
Loputa oad korralikult l\u00e4bi ja seej\u00e4rel kata ohtra veega, sest oad paisuvad p\u00e4ris korralikult ning lase 24 tundi t\u00f5mmata, vahepeal vajadusel vett lisades. Kurna oad s\u00f5elal ja loputa veelkord. Soovi korral v\u00f5id eemaldada ubadelt ka kileja kesta. Kuumuta pannil pisut \u00f5li ja keskmisel tulel segades ka peeneks hakitud sibul-k\u00fc\u00fcslauk-t\u0161illi-ingver, kuni segu on pehmenenud. T\u00f6\u00f6tle oad ja sibulasegu k\u00f6\u00f6gikombainis v\u00f5i kasuta saumikserit. Maitsesta soola-pipraga, sega ja vormi segust ca 3 cm l\u00e4bim\u00f5\u00f5duga pallid. V\u00e4ga edukalt saab selleks kasutada j\u00e4\u00e4tisekulpi.<\/p>\n
Frit\u00fc\u00fcri oapalle eelnevalt kuumutatud \u00f5lis ca 5 minutit v\u00f5i kuni need on kuldpruunid. V\u00f5id kasutada ka v\u00e4hem \u00f5li, kuid siis \u00e4ra unusta palle keerata, et need ikka \u00fchtlaselt pruunistuksed.<\/p>\n
Aseta akara’d majapidamispaberile n\u00f5rguma. Serveeri soojalt v\u00f5i toatemperatuuril.<\/p>\n
Kastmeks v\u00f5id proovida midagi juba tuttavat v\u00f5i traditsioonilist akara kastet.<\/p>\n
Selle tarbeks purusta 2 tomatit, sibul, natuke rohelist pipart ja peterselli saumikseriga v\u00f5i k\u00f6\u00f6gikombainis. Lisa natuke oliivi\u00f5li ja maitsesta soola-pipraga.<\/p>\n
Kasta pallid kastme sisse ja naudi!<\/p>\n
<\/p>\n
\u00d6kosertifikaadiga silmoad leiad Bio4you \u00f6kopoodidest!<\/p>\n
<\/p>\n
Kasutatud materjalid:<\/p>\n
http:\/\/www.fitday.com\/fitness-articles\/nutrition\/healthy-eating\/the-nutrition-of-black-eyed-peas.html#b<\/p>\n
http:\/\/noadkahvlid.blogspot.com\/2014\/03\/akara-aafrika-tanavatoit.html<\/p>\n
http:\/\/www.foodnetwork.com\/recipes\/akara-recipe.html<\/p>\n","protected":false},"excerpt":{"rendered":"
Seisime hiljuti kambakesi meie oariiuli ees ja m\u00f5tlesime, kas keegi teab meist midagi nendest uutest ilusatest silmaga ubadest. Olgem ausad – ei teadnud. J\u00e4rgnes v\u00e4ike uurimust\u00f6\u00f6 ja jagame oma hiljutisi avastusi ka Teiega. Tegemist on tegelikult \u00e4\u00e4retult kasuliku toiduainega. Silmoa ladinakeelne nimetus on Vigna Unguiculata. Silmuba on inglisekeelsena tuntud kui black-eyed pea (mustpea hernes) ja t\u00f5epoolest – silmuba on liblik\u00f5ieline, mida erinevates keeltes nimetatakse nii herneks kui ka oaks. Silmoa kultuurne kasvatamine sai alguse t\u00f5en\u00e4oliselt L\u00e4\u00e4ne-Aafrikas, kuid t\u00e4naseks on see laialt levinud ka Aasias, Ameerikas ja Vahemere \u00e4\u00e4res. Nagu ubadega ikka on ka silmuba hea valguallikas, sisaldab ohtralt mineraale ja vitamiine, pea t\u00e4ielikult puudub rasv ja kolesterool. Soolata keedetud silmubade energeetiline ja toitaineline v\u00e4\u00e4rtus 100g kohta: Kalorsus 484 kJ (116 kcal) S\u00fcsivesikud 20.76 g Suhkrud 3.3 g Kiudained 6.5 g Rasvad 0.53 g Valgud 7.73 g Vitamiinid Tiamiin (B1) (18%) 0.202 mg Riboflaviin (B2) (5%) 0.055 mg Niatsiin (B3) (3%) 0.495 mg Pantoteenhape (B5) (8%) 0.411 mg Vitamiin B6 (8%) 0.1 mg Folaat (B9) (52%) 208 \u03bcg Vitamiin E (2%) 0.28 mg Vitamiin K (2%) 1.7 \u03bcg Mineraalid Kaalium (6%) 278 mg Fosfor (22%) 156 mg Kaltsium (2%) 24 mg Raud (19%) 2.51 mg Magneesium (15%) 53 mg Mangaan (23%) …<\/p>\n","protected":false},"author":1,"featured_media":170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1,5],"tags":[6],"class_list":["post-167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogi","category-puhas-toit","tag-tervis"],"jetpack_featured_media_url":"https:\/\/bio4you.eu\/blog\/wp-content\/uploads\/2014\/06\/Silmoad-960x640.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pg2WR9-2H","_links":{"self":[{"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/posts\/167"}],"collection":[{"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/comments?post=167"}],"version-history":[{"count":1,"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/posts\/167\/revisions"}],"predecessor-version":[{"id":172,"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/posts\/167\/revisions\/172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/media\/170"}],"wp:attachment":[{"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/media?parent=167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/categories?post=167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bio4you.eu\/blog\/wp-json\/wp\/v2\/tags?post=167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Silmoad2\"](\"https:\/\/bio4you.eu\/blog\/wp-content\/uploads\/2014\/06\/Silmoad21.jpg\")
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