krem juha od butternut tikve i celera

{za 2-3 osobe}

što/
1 mala butternut tikva (oko 350 g)
50 g korijena celera
2 velika režnja češnjaka
2 prstohvata himalajske soli
prstohvat origana
prstohvat bosiljka
prstohvat mljevene chili paprike
25 g suncokretovih sjemenki
šaka lišća celera
1 jušna žlica suhog delikatesnog kvasca
1 jušna žlica maslinovog ulja (opcija)
400 mL vode

kako/
Ogulite butternut tikvu i maknite sjemenke (ako imate vrt, sačuvajte ih za proljeće). Narežite ju na male komade i stavite u lonac s 400 mL vode. Dodajte narezani korijen celera, češnjak i začine. Stavite na štednjak i, nakon što zavrije, kuhajte 5-7 minuta na laganoj vatri. Maknite s vatre i dodajte lišće celera, sol, suncokretove sjemenke, suhi delikatesni kvasac i maslinovo ulje. Ostavite poklopljeno još 5-10 minuta, pa ulijte juhu u blender i izblendajte do glatke teksture.

[ENG]

butternut squash and celery soup

{for 2-3 persons}

what/
1 small butternut squash (~350 g)
50 g celery root
2 large garlic cloves
2 pinches Himalayan salt
1 pinch dried oregano
1 pinch dried basil
1 pinch ground chili pepper
25 g sunflower seeds
a handful of celery leaves
1 tbsp nutritional yeast
1 tbsp cold pressed olive oil (optional)
400 mL water

how/
Peel the butternut squash and remove the seeds (keep them for the spring if you have a garden). Cut the squash in small pieces and put it in a pot with 400 mL of water. Add sliced celery, garlic and spices. Put the pot on a stove and bring to a boil. Cook the soup for 5-7 minutes on a low heat. Remove the pot from the heat and add diced celery leaves, salt, sunflower seeds, nutritional yeast and olive oil. Let it sit covered for 5-10 minutes, then pour the soup in a blender and blend until smooth.

chia desert 2

što/

[1]
100 mL kokosovog mlijeka*
100 mL sojinog jogurta
1 čajna žličica sipruline
sok 1/2 limuna
1-2 jušne žlice rižinog slada ili agavinog sirupa
4 jušne žlice chia sjemenki


[2]
100 mL kokoovog mlijeka
100 mL sojinog jogurta
2 male šake borovnica
1 jušna žlica rižinog slada ili agavinog sirupa
4 jušne žlice chia sjemenki

[3]
100 mL kokosovog mlijeka
100 mL sojinog jogurta
2 male šake jagoda
1 jušna žlica limunovog soka
1 jušna žlica rižinog slada ili agavinog sirupa
4 jušne žlice chia sjemenki

kako/
Za svaki sloj posebno izblendajte sve sastojke osim chia sjemenki. Njih dodajte u gotovu smjesu, dobro promiješajte i ostavite da odstoje pola sata uz povremeno miješanje kako bi ravnomjerno nabubrile. Izlijte sva tri sloja u staklenke i stavite deserte u hladnjak na sat vremena da se dodatno stisnu.

[ENGLISH]

chia desserts

what/

[1]
100 mL full fat coconut milk
100 mL soy yogurt
1 tsp spirulina powder
juice of 1/2 lemon
1-2 tbsp rice malt syrup or agave nectar
4 tbsp chia seeds

[2]
100 mL full fat coconut milk
100 mL soy yogurt
2 small handfuls of blueberries
1 tbsp rice malt syrup or agave nectar
4 tbsp chia seeds

[3]
100 mL full fat coconut milk
100 mL soy yogurt
2 small handfuls of strawberries
1 tbsp lemon juice
1 tbsp rice malt syrup or agave nectar
4 tbsp chia seeds

how/

Blend all the ingredients except chia seeds (separately for each layer). Add the chia seeds into the smooth mixture, mix well and let them sit for around 30 minutes to absorb water. You can stir occasionally to speed up the process. Pour the layers into glass jars and leave the desserts in a fridge for an hour to cool down and thicken some more.

(skoro)jesen 17

malo iz vrta
/from our garden

namaz od lješnjaka

Oni koji prate ovaj blog od samih početaka, vjerojatno se sjećaju da se u početku ovdje pisalo isključivo o sirovoj hrani, obrađenoj na takav način da se u njoj sačuva što više mikronutrijenata i da oni postanu što dostupniji i iskoristiviji ljudskom tijelu. I danas pazim na te stvari, ali mislim da je sasvim u redu ponekad staviti praktičnost ili dobar okus u prvi plan, dok god se radi o cjelovitim namirnicama (biljnog porijekla). Zato ću danas napisati jednostavan recept za nevjerojatno ukusan namaz od pečenih lješnjaka koji možete jesti na žlicu, uz voće ili povrće, uz zobenu kašu, na kruhu, ili ga staviti u slastice. Jedan sastojak, tisuću radosti.

što/
lješnjaci.
Ja obično koristim oko 400-500 g jer mi taman popuni blender do pola. Što su lješnjaci kvalitetniji, odnosno svježiji, slađi i općenito ukusniji sami po sebi, to će ukusniji biti i namaz.

kako/
Rasporedite lješnjake na pleh za pečenje i stavite u hladnu pećnicu. Upalite pećnicu na 150 °C i ostavite oko 25 minuta, odnosno dok lješnjaci ne zamirišu. Nemojte čekati da posmeđe - cilj je da samo malo puste ulje kako bi ih bilo puno lakše izblendati. Nakon što ste izvadili lješnjake iz pećnice, pričekajte 10-15 minuta da se malo ohlade (da budu topli) i prebacite ih u blender. Blendajte dok ne dobijete sasvim glatku i pomalo tekuću smjesu. I...uživajte!

što ako/
Ako nemate dovoljno jaki blender, možete isto napraviti u nešto jačem multipraktiku, samo što će malo dulje trebati da dobijete glatku pastu. Postoji i opcija s mlincem za kavu, ali vjerojatno ćete ga uništiti nakon nekoliko tura (probala prije par godina, uništila, bilo je fino barem).

[ENGLISH]

Those of you who have been following this blog since the beginning probably remember that it all started with raw food recipes with special care given to food processing that doesn't destroy micronutrients and makes them as bioavailable as possible. I do still practice that, of course, but I also think that there is nothing wrong with occasionally putting good taste or simplicity first, as long as we use whole-foods ingredients (sourced from plants). That is why I'm writing a recipe for an amazingly tasty oven-toasted hazelnut butter that you can eat just like that, put it in a porridge, dip some fruits or vegetables in it or use it to make some sweets. One ingredient, thousand joys.

what/
hazelnuts.
I normally use around 400-500 g because that amount fills half of my blender. Try to get quality hazelnuts that are naturally tasty and sweet, as they will make the best tasting hazelnut butter.

how/
Spread the hazelnuts on a baking tray and put them in a cold oven. Turn it on 150 °C and leave for around 25 minutes, until you start to feel the smell of toasted hazelnuts. They shouldn't turn brown, they should just let some oil out because that way they are much easier to process in a blender. Take the hazelnuts out of the oven and let them cool down for 10-15 minutes (they should be warm). Put them into a blender and blend on high speed until you get a really smooth paste. And...enjoy!

what if/
If you don't have a high-speed blender, you can use a good food processor, but it will take a bit longer to get that smooth and easily spreadable consistency. A cheap coffee grinder is also an option, but you will most probably break it after a few rounds (done that a couple of years ago, it turned out yummy at least).

desert od chije i čokolade s breskvama i crnim ribizom

chia dessert with avocado, cacao mass and cashew pudding and chia seeds soaked with soy yogurt, rice milk, black currants from our garden and the best late summer vineyard peaches

layer1: avocado, cashews, cacao mass, coconut oil, lemon juice, agave nectar

layer2: chia seeds, black currants, soy yogurt, rice milk, agave nectar

layer3: chia seeds, peaches, soy yogurt, rice milk, lemon juice, agave nectar

 

čokoladna torta s borovnicama

[varijacije na temu]

[variations]