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White Bean Dip Tools - Food processor or blender Ingredients - 1 15 oz. can of cannellini beans (white kidney beans) - 1-2 cloves of garlic, peeled fresh lemon juice - 1/4 c. olive oil (loosely packed) fresh Italian parsley (or 1 Tbsp. dried parsley) - salt and pepper, to taste Directions - Place all ingredients except salt and pepper in food processor or blender. - Pulse or blend until smooth. - Season with salt and pepper. - Serve as is or chilled with pita chips, veggies, or crackers. Enjoy! Sweet Potato and Beet Hash Ingredients - 1 large sweet potato, peeled and cut into 1/4-inch dice - 1 large fresh beet, peeled and cut into 1/4-inch dice - 1 tablespoon olive oil - Kosher salt and freshly ground pepper - 1 slice bacon, cut into small pieces - 1/2 teaspoon kosher salt - 1 small onion, diced Directions - Preheat the oven to 400 degrees F. - Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. - Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes. - Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. - Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. - Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. - Taste and adjust the seasoning, if necessary and serve immediately. Kale Slaw with Peanut Dressing Ingredients - 2 large bunches kale, about 2 pounds - 2 red bell peppers, cleaned and cut into fine strips - 1 large carrot, peeled - 3/4 cup roasted, salted peanuts, divided - 1/3 cup vegetable oil - 3 tablespoons cider vinegar - 1 tablespoon packed light-brown sugar - 1/2 teaspoon coarse salt - Pinch red pepper flakes (optional) Directions - Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. - Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. - You will have 10 to 12 cups of finely chopped kale in the end. Wash and rinse thoroughly in a salad spinner. - Toss the kale with the sliced bell peppers. - Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline. - Toss with the kale, red pepper, and 1/2 cup of the peanuts. - In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes. - Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. (The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so wonderful.) - Toss the dressing with the slaw and let it sit for at least a few minutes before serving.
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Jednostavni i ukusni Paleo recepti koji će oduševiti svakoga Foto: Men's Health PALEO dijeta jedna je od najpopularnijih na svijetu. Ovaj način prehrane temelji se na hrani koju su jeli naši preci u doba paleolitika: voću, povrću, mesu, ribi i orašastim plodovima. Isprobaj ove odlične recepte koji će oduševiti baš svakoga! Jalapeno papričica s kobasicom, slaninom i ananasom Sastojci: - 12 velikih Jalapeno papričica - 1 ananas, narezan na komadiće - 1 dimljena kobasica narezana na 12 komada - 12 kriški slanine - 12 velikih listova bosiljka - 12 velikih drvenih čačkalica, natopljeni u vodi (barem 1 sat) Upute: Zagrij tavu, pa ispeci Jalapeno papričice (dovoljno je oko 10 minuta). Stavi ih u posudu koju ćeš prekriti prozirnom folijom, te pusti da odstoje oko 5 minuta, dok im kora ne omekša. S papričica odstrani koru i sjemenke. Preporučuje se koristiti rukavice. U Jalapeno papričicu stavi ananas, kobasicu i bosiljak, a zatim ju omotaj slaninom, te učvrsti čačkalicom. Tako pripremljene papričice ispeci na tavi dok slanina ne postane hrskava. Začinjeni čips od kelja Sastojci: - 1/3 žlice kumina - 1/3 žlice paprike - 1/8 žlice cayenne papra - 1/8 žlice soli Tekst se nastavlja ispod oglasa - 2 žlice maslinovog ulja - oko 250 grama kelja Upute: Pećnicu zagrij na 135 stupnjeva. U srednje velikoj zdjeli izmiješaj sve začine i ulje, a zatim dodaj kelj. Listove kelja rasporedi na dva papira za pečenje, te peci dok listovi ne postanu lagano hrskavi (oko 10 minuta). Preokreni listove, te nastavi peći dok kelj ne postane hrskav i poprimi zlatnu boju (8 do 10 minuta). Pileća juha Sastojci: - 1 žlica biljnog ulja - 4 komada pilećih zabataka s kostima, bez kože - 1 srednje veliki luk, nasjeckan - 1 velika mrkva, oguljena i nasjeckana - 3 režnja češnjaka, oguljena i nasjeckana - 6 grančica tamjana - 6 grančica mažurana i 1 žlica nasjeckanog mažurana - 1/8 žlice crvenog papra - 1/2 šalice suhog bijelog vina - 4 šalice pilećeg temeljca - sol i papar (po ukusu) - 1 i pol šalica tjestenine za juhu po izboru - 1 šalica nasjeckanih mahuna prokuhanih u slanoj vodi - pola šalice nasjeckanih pečenih crvenih paprika - 2 žlice ekstra djevičanskog maslinovog ulja Upute: Biljno ulje zagrij na srednjoj vatri, a zatim ispeci piletinu dok ne dobije lagano smeđu boju (oko 10 minuta). Piletinu stavi na tanjur obložen papirnatim ručnicima. U lonac dodaj luk i mrkvu, te peci dok ne poprime smeđu boju (oko 5 minuta). Dodaj češnjak, tamjan, mažuran i crveni papar. Nakon 30 sekundi dodaj vino i smanji vatru. Kuhaj 5 do 7 minuta, dok većina vina ne ispari, a zatim u lonac dodaj piletinu i pileći temeljac. Pričekaj dok ne zavrije, a zatim kuhaj dok piletina ne postane mekana (60 do 90 minuta). Piletinu i sve druge sastojke izvadi iz juhe, te ih začini i rasporedi u zdjelice. Dodaj im tjesteninu, mahune, papriku, mažuran i maslinovo ulje. Znate li nešto više o temi ili želite prijaviti grešku u tekstu? Pročitajte još Učitavanje komentara