JSON.parse('[\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E1 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787739_cec81d25a9\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022567\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787739_cec81d25a9\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022567\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003E\\u003Cstrong\\u003ELe mandorle sono un frutto prezioso:\\u003C\\\/strong\\u003E fanno bene al cuore, danno energia, contengono sostanze nutritive come calcio, rame, zinco, magnesio, manganese, riboflavina, ferro, niacina, fosforo, tiamina, vitamina E. E fibre, un aiuto per chi vuol perdere peso.\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMandorle \\u0026copy; 1zoom.net\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E2 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787754_3c0320c260\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022566\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787754_3c0320c260\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022566\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EQuando, nel tardo inverno, inizia a fiorire, i suoi fiori sono presagio di primavera. Parliamo del Prunus dulcis, il mandorlo, antico albero tipico del Mediterraneo, un albero generoso, come il suo frutto. Importante il loro rapporto con le api mellifere, che dai fiori del mandorlo, che impollinano, ricevono importanti nutrienti.\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EFiori di mandorlo\\u0026nbsp;\\u0026copy; Wikipedia\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E3 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787769_1e8974bfd2\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022566\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787769_1e8974bfd2\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022566\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELe mandorle sono prive di glutine, ci\\u0026ograve; che le rende adatte alla dieta dei celiaci o di chi soffre di sensibilit\\u0026agrave; al glutine.\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMandorle \\u0026copy; 1zoom.net\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E4 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787745_a5d7e57e9f\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022502\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787745_a5d7e57e9f\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022502\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EL\\u0026rsquo;\\u003Ca href=\\u0022http:\\\/\\\/almonds.it\\\/\\u0022 target=\\u0022_blank\\u0022 rel=\\u0022noopener\\u0022\\u003EAlmond Board of California\\u003C\\\/a\\u003E, il consorzio della mandorla californiana, consiglia a proposito delle mandorle verdi:\\u0026nbsp; \\u0026ldquo;Tagliare il mallo della mandorla attraverso l\\u0026rsquo;apertura con un coltello da cucina e utilizzare l\\u0026rsquo;interno delSla parte fresca della drupa per insalate o da mangiare con un po\\u0026rsquo; di sale marino\\u0026rdquo;.\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMandorle verdi \\u0026copy; Shutterstock\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E5 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787748_1f71b186a0\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022566\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787748_1f71b186a0\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022566\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EBurro di mandorle, alternativa spalmabile \\u0026copy; Cooking Light\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E6 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787760_7c79082194\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022914\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787760_7c79082194\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022914\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EIl latte di mandorla, ideale al mattino con cereali o caff\\u0026egrave; o mescolato a frullati.\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003ELatte di mandorla\\u0026nbsp;\\u0026copy; Assolatte\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E7 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787778_2407e9b9e6\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022504\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787778_2407e9b9e6\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022504\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELa farina di mandorle \\u0026egrave; utilizzata come addensante per salse, per la preparazione di burro di mandorle o marzapane, come ripieno per pasticceria, esaltatore di aromi in dessert da forno, panatura per frittura.\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EFarina di mandorle\\u0026nbsp;\\u0026copy; Shutterstock\\u0026nbsp;\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E8 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787757_4fe5a6a549\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022502\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787757_4fe5a6a549\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022502\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EPasta di mandorle \\u0026copy; iStock\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E9 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787772_f05c05dde1\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022467\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787772_f05c05dde1\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022467\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EL\\u0026rsquo;olio di mandorle \\u0026egrave; usato anche in cosmesi, in particolare come idratante.\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EOlio di mandorle\\u0026nbsp;\\u0026copy; Pinterest\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E10 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787742_7a2ce52198\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787742_7a2ce52198\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022503\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELe mandorle arricchiscono mix salutari come quelli con ananas e frutti di bosco.\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMix salutare\\u0026nbsp;\\u0026copy; PxHere\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E11 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787751_1ad5819358\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022543\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787751_1ad5819358\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022543\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EPer presevarne qualit\\u0026agrave; e propriet\\u0026agrave;, le mandorle vanno conservate, cos\\u0026igrave; l\\u0026rsquo;\\u003Ca href=\\u0022http:\\\/\\\/almonds.it\\\/\\u0022 target=\\u0022_blank\\u0022 rel=\\u0022noopener\\u0022\\u003EAlmond Board of California\\u003C\\\/a\\u003E, in un luogo fresco e asciutto, evitando l\\u0026rsquo;esposizione ai forti odori e alla luce solare diretta. Andranno, inoltre, protette da insetti e parassiti e, quelle tostate, dall\\u0026rsquo;ossigeno, conservate in contenitori di stoccaggio, buste di plastica richiudibili o confezioni sottovuoto.\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMandorle\\u0026nbsp;\\u0026copy; Depositphotos\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E12 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787766_f7707c3b67\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787766_f7707c3b67\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022503\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELe mandorle dimezzate, ricorda\\u0026nbsp;l\\u0026rsquo;\\u003Ca href=\\u0022http:\\\/\\\/almonds.it\\\/\\u0022 target=\\u0022_blank\\u0022 rel=\\u0022noopener\\u0022\\u003EAlmond Board of California\\u003C\\\/a\\u003E, il consorzio della mandorla californiana, da usare tostate o aromatizzate, vanno bene come \\u003Cem\\u003Etopping\\u003C\\\/em\\u003E di insalate o piatti pronti, ingrediente di fritture, piatti a base di cereali, prodotti da forno o di pasticceria e m\\u0026uuml;esli.\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMandorle dimezzate\\u0026nbsp;\\u0026copy;\\u0026nbsp;Canola Eat Well\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E13 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787781_bb0b594349\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022755\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787781_bb0b594349\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022755\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELe mandorle a bastoncini, ricorda\\u0026nbsp;l\\u0026rsquo;\\u003Ca href=\\u0022http:\\\/\\\/almonds.it\\\/\\u0022 target=\\u0022_blank\\u0022 rel=\\u0022noopener\\u0022\\u003EAlmond Board of California\\u003C\\\/a\\u003E, il consorzio della mandorla californiana, da usare tostate o aromatizzate, vanno bene come \\u003Cem\\u003Etopping\\u003C\\\/em\\u003E di insalate o piatti pronti, ingrediente di fritture, piatti a base di cereali, prodotti da forno o di pasticceria e m\\u0026uuml;esli.\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMandorle a bastoncini \\u0026copy; Treehouse Almonds\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E14 \\\/ 14\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787763_ce86b86503\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022755\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1787763_ce86b86503\\\/preview.webp\\u0027 alt=\\u0022Mandorla frutto antico fonte di benessere\\u0022 class=\\u0027figure-img\\u0027 width=\\u0022755\\u0022 height=\\u0022755\\u0022\\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELe mandorle a scaglie, naturali o pelate, ricorda l\\u0026rsquo;\\u003Ca href=\\u0022http:\\\/\\\/almonds.it\\\/\\u0022\\u003EAlmond Board of California\\u003C\\\/a\\u003E, il consorzio della mandorla californiana, vanno bene\\u0026nbsp;come \\u003Cem\\u003Etopping\\u003C\\\/em\\u003E per insalate, in combinazione con i cereali o come guarnizione per piatti salati.\\u0026nbsp;\\u003C\\\/p\\u003E\\n\\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E\\n\\u003Cp\\u003EMandorle a scaglie\\u0026nbsp;\\u0026copy;\\u0026nbsp;YoYCart\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022]')
Le mandorle sono un frutto prezioso: fanno bene al cuore, danno energia, contengono sostanze nutritive come calcio, rame, zinco, magnesio, manganese, riboflavina, ferro, niacina, fosforo, tiamina, vitamina E. E fibre, un aiuto per chi vuol perdere peso.
Testo di Stefania Elena Carnemolla
Mandorle © 1zoom.net
Quando, nel tardo inverno, inizia a fiorire, i suoi fiori sono presagio di primavera. Parliamo del Prunus dulcis, il mandorlo, antico albero tipico del Mediterraneo, un albero generoso, come il suo frutto. Importante il loro rapporto con le api mellifere, che dai fiori del mandorlo, che impollinano, ricevono importanti nutrienti.
Testo di Stefania Elena Carnemolla
Fiori di mandorlo © Wikipedia
Le mandorle sono prive di glutine, ciò che le rende adatte alla dieta dei celiaci o di chi soffre di sensibilità al glutine.
Testo di Stefania Elena Carnemolla
Mandorle © 1zoom.net
L’Almond Board of California, il consorzio della mandorla californiana, consiglia a proposito delle mandorle verdi: “Tagliare il mallo della mandorla attraverso l’apertura con un coltello da cucina e utilizzare l’interno delSla parte fresca della drupa per insalate o da mangiare con un po’ di sale marino”.
Testo di Stefania Elena Carnemolla
Mandorle verdi © Shutterstock
Burro di mandorle, alternativa spalmabile © Cooking Light
Il latte di mandorla, ideale al mattino con cereali o caffè o mescolato a frullati.
Testo di Stefania Elena Carnemolla
Latte di mandorla © Assolatte
La farina di mandorle è utilizzata come addensante per salse, per la preparazione di burro di mandorle o marzapane, come ripieno per pasticceria, esaltatore di aromi in dessert da forno, panatura per frittura.
Testo di Stefania Elena Carnemolla
Farina di mandorle © Shutterstock
Quando, nel tardo inverno, inizia a fiorire, i suoi fiori sono presagio di primavera. Parliamo del Prunus dulcis, il mandorlo, antico albero tipico del Mediterraneo, un albero generoso, come il suo frutto. Sì, perché le mandorle fanno bene al cuore, danno energia, contengono sostanze nutritive come calcio, rame, zinco, magnesio, manganese, riboflavina, ferro, niacina, fosforo, tiamina, vitamina E. E fibre, un aiuto per chi vuol perdere peso. Le mandorle, inoltre, sono prive di glutine, ciò che le rende adatte alla dieta dei celiaci o di chi soffre di sensibilità al glutine.
Tutto in un piccolo frutto, senza dimenticare il guscio, ottimo combustibile per stufe e caldaie.
Importante il loro rapporto con le api mellifere, che dai fiori del mandorlo, che impollinano, ricevono importanti nutrienti.
La mandorla in cucina e in cosmesi
La mandorla è un frutto tipico anche della California, dove da tempo è attivo l’ Almond Board of California, il consorzio della mandorla californiana. L’Almond Board of California ricorda, ad esempio, i vari tipi di mandorla e il loro impiego: le mandorle affettate o a scaglie, naturali o pelate, da utilizzare come topping per insalate, in combinazione con i cereali o come guarnizione per piatti salati; quelle a bastoncini o dimezzate, da usare tostate o aromatizzate, come topping di insalate o piatti pronti, ingrediente di fritture, piatti a base di cereali, prodotti da forno o di pasticceria e müesli; quelle a dadini o tritate, sempre naturali o pelate, indicate per prodotti caseari o da forno, ripieni, coperture, gelati, panatura di carne e pesce.
C’è, quindi, la farina di mandorle, utilizzata come addensante per salse, per la preparazione di burro di mandorle o marzapane, come ripieno per pasticceria, esaltatore di aromi in dessert da forno, panatura per frittura. O il latte di mandorla, ideale al mattino con cereali o caffè o mescolato a frullati.
Dalle mandorle si ricavano anche una pasta e il burro, un’alternativa, ricorda l’Almond Board of California, ad altri prodotti spalmabili o per riempire cioccolatini, barrette ai cereali, dolciumi e prodotti da forno.
Senza dimenticare l’olio di mandorle che può essere usato come condimento per insalata o, come applicazione non commestibile, come cosmetico o idratante.
Infine, le mandorle verdi: “Tagliare il mallo della mandorla attraverso l’apertura con un coltello da cucina” consiglia l’Almond Board of California “e utilizzare l’interno della parte fresca della drupa per insalate o da mangiare con un po’ di sale marino”.
Conservazione delle mandorle
Per presevarne qualità e proprietà, le mandorle vanno conservate, così l’Almond Board of California, in un luogo fresco e asciutto, evitando l’esposizione ai forti odori e alla luce solare diretta. Andranno, inoltre, protette da insetti e parassiti e, quelle tostate, dall’ossigeno, conservate in contenitori di stoccaggio, buste di plastica richiudibili o confezioni sottovuoto.
Ricette con le mandorle
In cucina, le mandorle sono molto versatili. Fra le ricette l’Almond Board of California consiglia quella delle mandorle al caffè, delle mandorle con yogurth greco, delle mandorle con cioccolato fondente e arancia, delle mandorle e ciliegie, delle mandorle con ananas essiccata e cocco; delle mandorle zuccherate alla vaniglia e delle mandorle al cristallo di miele.
Mandorle come snack
Se la porzione ideale è di 23 mandorle al giorno, l’Almond Board of California consiglia come consumarle durante la giornata. A colazione, ad esempio, da mangiare intere, tritate o affettate insieme all’avena; da sgranocchiare, se si è saltata la colazione, anche in macchina e in mezzo al traffico mentre si va al lavoro; a metà mattinata, anche al lavoro, conservate in un barattolo da tenere dentro un cassetto – altro che distributore automatico! -; dopo un allenamento, per uno spuntino ricco di proteine; al posto delle patatine, da mangiare tostate, al peperoncino chipotle o al wasabi, il ravanello giapponese; come condimento di insalate; durante la pausa pomeridiana; mentre si va in giro per commissioni per calmare l’appetito; con frutta disidratata, gocce di cioccolato e scaglie di cocco.
E all’ora tarda, quando assale la fame notturna, a scelta fra mandorle al cioccolato o gelato o yogurth con mandorle in scaglie.
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Mandorle al caffè Ricetta
Mandorle con yogurt greco Ricetta
Mandorle con cioccolato fondente e arancia Ricetta
Mandorle e ciliegie Ricetta
Mandorle con ananas essiccata e cocco Ricetta
Mandorle zuccherate alla vaniglia Ricetta
Mandorle al cristallo di miele Ricetta
