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DOCTOR RAW – Macadamia quark with herbs 200g jar

12,00 €

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The queen of nuts, refined by hand – probiotic and unpasteurized Our macadamia curd from our own production consists of organic raw macadamias, which have been soaked for 24 hours and are therefore mucilage-free.
The unfinished curd is then fermented with probiotic cultures in a dehydrator at 42 degrees Celsius.
This makes it very easy to digest, and its high probiotic content also supports healthy intestinal function and good nutrient absorption.
In this state, a pinch of selected herbs is added to round off the taste experience.

43 in stock

Quantity Discount (%) Price
1 - 2 — 12,00 €
3 - 4 3.33 % 11,60 €
5 - 9 5 % 11,40 €
10+ 6.67 % 11,20 €
Lieferung in 2-3 Werktagen
Versandkostenfrei in DE ab 100€
SKU: 1139 Categories: , , ,

Description

Why macadamia nuts?

Macadmias originated in Australia and are considered the “queen of nuts”.
Even the Aborigines of Australia used the protein- and oil-rich nuts as a valuable source of nutrition.
It is not for nothing that this nut is so popular: 1. the low phytic acid content and the high proportion of monounsaturated fatty acids make macadamias one of the healthiest nuts from a Paleo perspective.
(Fermentation drastically reduces the phytic acid content even further!) 2. macadamia nuts are the fattiest of all tree nuts, which is one reason why they are so healthy.
They are nutritional powerhouses.
More than 75 percent of the fat that macadamia nuts contain are monounsaturated fats, which provide health benefits.
Macadamias also contain certain types of monounsaturated fatty acids (MUFAs) not found in other foods.
3. if you check the nutritional information of macadamias, you will find that they are a great low carb snack as they only contain 4 grams of carbohydrates per serving (60% of which is fiber), making the net carbohydrates only 1.6 grams per serving!

What is fermentation?

Fermentation is the conversion of organic material by microorganisms such as bacteria, fungi, etc., using their enzymes. In fermentation, this is initiated in a targeted manner, namely by adding bacteria that carry out the metabolism.

How does the quark taste?

The fermented product made from the nut is comparable to cream cheese in terms of consistency.
The taste is slightly stronger and “cheesier” than that of our cashew quark and is naturally suitable for savory dishes – for example with a slice of Keimkraft bread?
The addition of fresh herbs makes it taste wonderfully strong and full-bodied. Of course, it is a specialty and cannot be compared with commercial products – after all, you don’t find macadamia herb quark every day! To be able to judge the taste, you first have to try it…
per 100 g
1224 kcal / 297 kJ
30,4g
4.86 g 24.7 g 0.9 g
0,24 g
0,15 g
4,6 g
3,41 g
0,1 g
Ingredients: Raw macadamias, filtered water, parsley, basil, chives, sorrel, cress, dill, Himalayan salt, Lactobacillus Bulgaricus, Lactobacillus Acidophillus

Additional information

Weight 600 kg
Contents

small (100g), large (200g)
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