http___www.aish.com_f_r_Cooking-with-Kale.html.xml
http___foodisher.blogspot.com_2017_10_7-recepata-za-ciscenje-organizma-i.html_1.xml
1.1 1.2 1.3 1.4 1.5 1.6 2.1 3.1 4.1 4.2 4.3 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 13.2 13.3 13.4 14.1 14.2 14.3 14.4 14.5 15.1 16.1 17.1 18.1 19.1 20.1 21.1 21.2 21.3 21.4 21.5 21.6 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 38.2 38.3 38.4 38.5 38.6 38.7 38.8 38.9 38.10 38.11 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 47.2 47.3 47.4 47.5 47.6 48.1 49.1 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 62.2 63.1 63.2 64.1 65.1 65.2 66.1 66.2 67.1 67.2 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 80.2 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 89.2 89.3 90.1 90.2 90.3 91.1 92.1 92.2 92.3 92.4
Kale is all the rage and a huge food trend. From kale chips to kale salads, it is showing up in convenience stores as a snack and on menus at the finest restaurants. It has tremendous health benefits as a green leafy vegetable with lots of vitamins and great taste too. I’ve umped on board and have been testing and tasting kale recipes for weeks. I like to use the big green leaves in salads (remove the stem and core) and the smaller kale leaves in soups and sautéed like spinach. Here are a few recipes that I am making over and over again. Kale Pesto Makes 1 cup I like to us this on small red potatoes and roast them for about 45 minutes in a preheated 400 degree oven. Also, drizzle it oven roasted asparagus or green beans. It makes for a beautiful presentation if you layer quinoa, roasted asparagus and then drizzle it with the kale pesto. - 1 bunch Tuscan kale - 1/2 cup almonds - 2 small garlic cloves - 1/4 teaspoon crushed red pepper flakes - 1 teaspoon kosher salt - 1/2 cup extra virgin olive oil - 1/4 cup freshly grated Parmesan cheese (OMIT if making pareve) - 2 tablespoons water Remove the ribs and stems from the kale leaves. Rinse and then add the leaves to a pot with 1/4 cup of water over medium heat. Cover and simmer until kale is tender but can still hold its shape, about 4 minutes. Drain excess water from the kale leaves, and add to the bowl of a food processor. Combine the kale, almonds, garlic, red pepper flakes and salt in the bowl of a food processor and pulse until almonds are finely ground. Start by slowly drizzling in the olive oil, and process until smooth. Transfer the pesto to a bowl, and fold in the grated Parmesan cheese. If consistency is too thick, loosen with a tablespoon or two of water. Season with salt and pepper and set aside. Kale Chips Serves 4 - 1 bunch kale, rinsed and dried well (about 10 ounces) - Nonstick cooking spray - 1/2 teaspoon kosher salt Any seasonings you like, crushed red pepper, onion powder, seasoning salt, parmesan cheese, minced garlic, etc. Preheat the oven to 350 degrees F. Remove and discard the thick stems of the kale and tear the leaves into large pieces. Spread the leaves in a single layer on 2 large cookie sheets. Spray the leaves with nonstick cooking spray to coat lightly. Sprinkle with salt and any seasoning of your choice. Bake just until the kale chips are crisp but not browned, 12 to 15 minutes. Cool on cookie sheets on wire racks. Lentil, Kosher Sausage, and Kale Soup Serves 6 - 2 tablespoons olive oil - 1 pound kosher Italian sausage, or kielbasa, chopped or sliced - 4 cloves garlic, finely chopped - 2 fresh bay leaves - 2 stems fresh rosemary - 1 carrot, finely chopped - 2 medium onions, chopped - 1 potato, peeled and cut into small dice - 2 tablespoons tomato paste - 1 bunch kale, stemmed and chopped - Pinch nutmeg - 1/2 cup dry wine (red or white) - 6 cups chicken stock - 1 1/4 cups brown lentils Heat the olive oil in a soup pot over medium-high heat. Add the sausage and cook, with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid). Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves. Ladle the soup into bowls Kale in Ginger-Sesame Vinaigrette Serves 4 - 3 tablespoons soy sauce - 2 tablespoons white vinegar - 1 teaspoon grated peeled fresh ginger - 1 small garlic clove, minced - 1 teaspoon sesame seeds - 2 pounds Tuscan kale, stems discarded and leaves choppedKosher salt Fill a large bowl with ice water. In a medium bowl, stir together the soy sauce, vinegar, ginger, garlic and sesame seeds. In a large pot of salted boiling water, blanch the kale until tender, about 3 minutes. Drain and cool the kale in the ice bath. Drain well and squeeze dry. Add the kale to the vinaigrette, toss to coat and season with salt. Quinoa, Kale, and Avocado Salad Serves 4 - 1 cup uncooked quinoa - 2 cups water - Pinch of kosher or sea salt - 1/4 cup extra-virgin olive oil - 2 tablespoons balsamic vinegar - Zest from 1 medium lemon - 1 tablespoon fresh lemon juice - 1 teaspoon Dijon mustard - 1/4 teaspoon kosher or sea salt - Fresh cracked black pepper, to taste - 3 cups chopped kale - 1 large avocado, seeded, peeled and diced Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan. Gently simmer, covered, for 15 minutes. Remove from heat. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool. In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside. In a large bowl, toss together the cooked quinoa, kale and avocado. Toss with the dressing, and serve at room temperature or chilled. Kale Caesar Salad Serves 8 - 5 cups shredded baby kale - 3 radishes, thinly sliced - 1 fennel bulb, thinly sliced - 1/4 cup extra-virgin olive oil - Juice and zest of 1 lemon - Kosher salt dressing: - Kosher salt - 1 clove garlic, peeled and minced - 1 teaspoon Worcestshire sauce - 1 egg yolk (coddle the egg if contamination is a problem with your eggs, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. To coddle the egg: place raw egg in boiling water for 30 seconds) - 2 tablespoons olive oil topping: - 1 teaspoon olive oil - 1/2 cup toasted breadcrumbs - 1 teaspoon lemon zest - 1 teaspon lemon juice - 1/4 cup chopped fresh parsley - Pinch kosher salt For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside. For the dressing: Whisk together a pinch of kosher salt, garlic, worcestshire, egg yolk, and olive oil. Set aside. Add a pinch of salt to a large wooden salad bowl.. Add the kale mixture to the dressing and toss to coat. For the topping: In a sauté pan, heat oil over medium heat. Add the breadcrumbs. Lemon zest, lemon juice, and parsley, and salt. Then sprinkle on top of the salad.
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 51.1 51.2 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 64.1 65.1 66.1 67.1 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 90.1 91.1 92.1 92.2 93.1 94.1 94.2 95.1 96.1 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 106.1 107.1 108.1 109.1 109.2 110.1 111.1 112.1 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 121.1 122.1 123.1 124.1 125.1 126.1 127.1 128.1 128.2 129.1 130.1 131.1 132.1 133.1 134.1 135.1 136.1 137.1 138.1 139.1 140.1 141.1 142.1 143.1 144.1 145.1 146.1 147.1 148.1 149.1 150.1 151.1 152.1 153.1 154.1
Mislite li da je detoks hrana uglavnom monotona i neukusna? Ovi recepti će vas uvjeriti u suprotno. Zdravi obroci, osim što učinkovito čiste organizam i obiluju nutrijentima, doista mogu biti neodoljivi, mirisni i ukusni. Na vašem jelovniku trebalo bi se naći što više: svježeg voća lisnatog povrća raznobojnih sezonskih salata sjemenki svježe mljevenih začina zdravih masnoća, poput maslinova ili kokosova ulja Birajte svježe, sezonsko i organsko! Ova detoks jela, većinom salate, pripremaju se od svježih organskih namirnica, sirovih ili kratko kuhanih i pirjanih. Na popisu sastojaka nalazi se kraljica proljeća - šparoga, koja izvrsno čisti jetru i cijeli organizam, usporava proces starenja, ima protuupalna svojstva te štiti od raka i srčanih bolesti. Među detoks namirnicama važno mjesto zauzima i crna riža, koja čuva zdravlje jetre i obiluje antioksidansima. Za one osjetljive na gluten tu je i tef, bezglutenska žitarica koja pruža obilje energije i čuva kosti, te kvinoja, koja je bogata vlaknima i proteinima. Od ostalih sastojaka nezaobilazno je bobičasto voće, koje ima protuupalna svojstva, zatim limun, koji ispire toksine iz tijela, kupus, koji čisti jetru i potiče probavu, te med, koji sadrži obilje nutrijenata, a jelima daje zdravu slatkoću. Točku na i ovim jelima daju začini poput himalajske soli, češnjaka, svježe mljevenog papra, đumbira i korijandra. Isprobajte ove recepte i po želji im dodajte neki svoj omiljeni detoks sastojak, poput kurkume ili lanenih sjemenki. Salata s krumpirom, rikulom i malinama Sastojci za 6 porcija: 4 velika krumpira 1 šalica svježih malina 4 šalice rikule i baby špinata ½ šalice mladog graška (opcionalno, ako mu je sezona) ½ velikog crvenog luka, natanko narezanog 1 jušna žlica kokosova ulja ½ čajne žlice meda 1 jušna žlica fino nasjeckane svježe kadulje 1 jušna žlica sezamovih sjemenki ¼ čajne žlice himalajske soli ¼ čajne žlice crnog papra Priprema: U lagano posoljenoj vodi kuhajte krumpire oko 20 minuta. Isplahnite ih pod vodom pa narežite i stavite u veliku zdjelu za salatu. Dodajte ostale sastojke pa lagano izmiješajte kako bi se okusi sljubili. Kvinoja s medom i kikirikijem Sastojci za 4 porcije: 1,5 šalica nekuhane kvinoje 1 jušna žlica meda 1/3 šalice svježeg korijandra, fino nasjeckanog 1/3 šalice neslanog kikirikija sok od 1 naranče 2 čajne žlice svježe naribane korice naranče iz ekološkog uzgoja 2 luka kozjaka, natanko narezana ¼ čajne žlice himalajske soli ¼ čajne žlice svježe mljevenog papra Priprema: Skuhajte kvinoju prema uputama na pakiranju pa je prebacite u veliku zdjelu. Dodajte med pa polako izmiješajte. Stavite sa strane pa ostavite pokriveno 10-ak minuta. Dodajte ostale sastojke pa prebacite u veliku zdjelu. Poslužite toplo. Salata od tikvice, tefa i korijandra Sastojci za 4 porcije: 1 srednja žuta tikvica, narezana na kockice 2 šalice kuhanog tefa (bezglutenska žitarica) 1 šalica baby špinata, kuhanog na pari 2 luka kozjaka, natanko narezana ½ crvenog luka, natanko narezanog 3 jušne žlice svježe iscijeđenog soka od limuna 1 čajna žlica balzamičnog octa 1 jušna žlica naribane limunove korice 2 jušne žlice ekstra djevičanskog maslinovog ulja 2 čajne žlice chia sjemenki 1 velika glava zelene salate ½ čajne žlice himalajske soli ¼ čajne žlice svježe mljevenog crnog papra 1 jušna žlica nasjeckanog svježeg korijandra Priprema: U velikoj zdjeli pomiješajte tikvice, tef, špinat, luk kozjak i crveni luk. Za dresing u manjoj zdjeli izmiješajte sok od limuna, balzamični ocat, koricu limuna, maslinovo ulje, chia sjemenke te morsku sol i papar. Dobivenim preljevom prelijte salatu u velikoj zdjeli pa sve izmiješajte. Na tanjurima poslužite listove zelene salate, dodajte mješavinu s tefom te poslužite sa svježim korijandrom. Veganska rapsodija s đumbirom Sastojci za 4 porcije: 70 dag kelja pupčara (prokulica) 4 šalice špinata i radiča ½ šalice rikule ¾ šalice rižinog mlijeka ½ šalice pirea od bundeve 1 čajna žlica bijelog balzamičnog octa 2 čajne žlice svježe mljevenih lanenih sjemenki 1 zreli avokado, oguljen i narezan 1 jušna žlica mace u prahu malo svježe iscijeđenog soka od limuna 1 čajna žlica meda malo curryja u prahu malo svježeg đumbira 1 prstohvat cimeta ¼ čajne žlice himalajske soli Priprema: Kratko blanširajte kelj pupčar 10-ak minuta. Zatim ga prebacite u veliku zdjelu za salatu. Dodajte špinat, radič i rikulu. Ostale sastojke stavite u blender pa izmiksajte. Dobivenim preljevom prelijte salatu pa izmiješajte. Poslužite ohlađeno. Crna riža sa šparogama Sastojci za 4 porcije: 1,5 šalica nekuhane crne riže svježe maline ½ kg svježih šparoga 1 jušna žlica naribane limunove korice 2 luka kozjaka, fino nasjeckana 2 jušne žlice naribanog kokosa ½ čajne žlice himalajske soli ¼ čajne žlice svježe mljevenog papra 2 jušne žlice ekstra djevičanskog kokosovog ulja Priprema: Skuhajte crnu rižu prema uputama na pakiranju. Isplahnite maline i stavite ih na stranu. Šparogama odstranite zadebljali dio pa ih kuhajte na pari oko 8 minuta ili ih kratko blanširajte. Ostavite ih da se malo ohlade. U veliku zdjelu stavite kuhanu rižu, šparoge, limunovu koricu, luk kozjak, kokos, morsku sol i papar pa sve izmiješajte. Dodajte svježe maline, poškropite kokosovim uljem pa poslužite. Shiitake gljive s mrkvom i rižom Sastojci za 8 porcija: 3 jušne žlice ekstra djevičanskog maslinovog ulja 2 češnja češnjaka, nasitno nasjeckanog 2 šalice klobuka shiitake gljiva, nasjeckanih 2 velike mrkve, narezane 1 šalota (vrsta luka), nasitno nasjeckana 2 stabljike celera, nasjeckanog ¼ čajne žlice himalajske soli ½ čajne žlice svježe mljevenog papra 3 šalice integralne riže, prethodno skuhane 2 jušne žlice balzamičnog octa 2 luka kozjaka, nasitno nasjeckana Priprema: U veliku tavu stavite maslinovo ulje pa na njemu kratko propirjajte češnjak. Dodajte gljive pa ostavite da se lagano pirja oko 1 minutu. Dodajte mrkvu, šalotu, celer, papar i sol. Propirjajte povrće oko 5-7 minuta, dok ne omekša. Dodajte kuhanu rižu i balzamični ocat pa promiješajte. Prebacite mješavinu s rižom u pekač, pokrijte folijom pa zapecite u pećnici prethodno zagrijanoj na 180 stupnjeva. Zatim izvadite iz pećnice i poslužite. Salata od crvenog kupusa, radiča i bosiljka Sastojci za 4 porcije: 4 šalice baby špinata ¼ šalice rikule ½ manje glave kineskog kupusa, naribanog ½ manje glave crvenog kupusa, naribanog 2 velike mrkve, naribane 5 glavica radiča, naribanog 1 šalica listova svježeg bosiljka ¼ šalice svježeg peršina, nasitno nasjeckanog malo naribane limunove korice ¼ šalice pistacija Sastojci za dresing: 3 jušne žlice maslinova ulja 1/3 šalice šalote, narezane 2/3 šalice jabučnog octa 1 čajna žlica chia sjemenki ¼ šalice čistog javorovog sirupa 2 jušne žlice svježe iscijeđenog soka od limuna Priprema: Sve sastojke za salatu stavite u veliku zdjelu. Sastojke za dresing ubacite u veliku tavu pa ih propirjajte na vatri oko 15 minuta. Potom dresingom prelijte salatu i poslužite.-alternativa-za-vas.com