juha od cikle

[recept]

[ENG]

beetroot soup

what/
120 g beetroot
30 g cashews
75 g celery root
1 garlic clove
1 tsp nutritional yeast
1 pinch Himalayan salt
1 pinch caraway seeds
5-6 black peppercorns
400 mL water

how/
Dice the beetroot and celery. Put all the ingredients into a bowl or a saucepan and pour 400 ml of boiling water over them. Let it sit covered for around 10 minutes. Blend everything in a blender until you get smooth texture. Serve the soup with toasted sunflower seeds. You don't have to but it's nice :) 

biskvit od rogača

[recept]

[ENG]

carob cake

what/
250 g white spelt flour (T630)
200 g ground carob
100 g sunflower seeds
400 g carrot
100-150 g dark muscovado sugar
270 ml water
zest of 1 orange
2/3 tsp Ceylon cinnamon
2/3 tsp bicarbonate soda
6 tbsp olive oil

how/
Put sliced carrots, sunflower seeds, muscovado sugar, oil and water into a blender and blend until smooth. Mix the rest of the ingredients - spelt flour, carob, baking soda, orange zest and cinnamon - in a bowl and pour the mixture from the blender inside. Mix it all well. Pour the batter into a baking mould and bake for around 60 minutes at 175 °C. You can check if the cake is ready by sticking a toothpick in the middle. If it comes out clean, you can take the cake out of the oven. After taking the cake out of the mould, let it cool down wrapped in a kitchen cloth to preserve the moisture and keep its soft and juicy texture.

zlevanka s makom i mrkvom

[recept]

[ENG]

poppy seed and carrot cake

what/
200 g white spelt flour (T630)
140 g whole grain spet flour
200 g carrot
500 mL soy or almond yogurt*
100 g light muscovado sugar
2/3 tsp baking soda
100 g ground poppy seeds
50 mL olive oil (or coconut oil)

*if soy yogurt is too expensive where you live to be so shamelessly thrown into cakes, you can easily make bigger quantities by adding a spoonful of store-bought soy yogurt (with active probiotic cultures) into 0.5 L of soy milk and let it ferment at the room temperature for a few days, or until it thickens.

how/
Slice the carrots and put them into a blender together with plant yogurt and oil. Blend until smooth. Mix the rest of the ingredients in a bowl, add the mixture from the blender and mix it all well. Pour the cake batter into a baking mould and put it in an oven preheated to 175 °C for around 50 minutes - until it turns light golden-brown on the outside. After you have taken the cake out of the oven and the mould, let it cool down wrapped in a kitchen cloth so that it doesn't lose moisture. Bon appetit :~)

juha od butternut tikve i batata

[recept]

[ENG]

butternut squash and sweet potato soup

what/

300 g butternut squash
150 g orange sweet potato
40 g parsley root
2 large garlic cloves
1 small onion
2 pinches himalayan salt
small pinch of nutmeg
small pinch of ground chili
25 g sunflower seeds
1 tbsp nutritional yeast
~ 500 mL water (you can use more or less, depending on how thick you prefer your soup)

how/

Peel the sweet potato, squash, onion and garlic and slice them into small pieces. Wash the parsley root and slice it. Put the sweet potato and parsley into a pot with 500 ml of water and bring to a boil. Let it simmer on low heat for 7-10 minutes. Then add the squash, onion, chili and nutmeg and let it all simmer for another 5 minutes. Remove the pot from the heat and add nutritional yeast and salt. Blend the soup in a blender or with a stick mixer until smooth.

čokoladne truffles kuglice s lješnjacima

Jedan slatki za Gastro.hr >>>> [link]

čokolada s lješnjacima i grožđicama

što/
100 g kakaovog maslaca
100 g kakaove mase
50 g kokosovog ulja
70-100 g kokosovog ili muscovado šećera
1 šaka lješnjaka
1 šaka grožđica
2 jušne žlice drobljenih kakaovih zrna (opcija)

kako/
Rastalite kakaovu masu, kakaov maslac i kokosovo ulje na pari. Ulijte smjesu u blender, dodajte kokosov šećer i dobro izblendajte (ako nemate blender, možete koristiti i štapni mikser). Izlijte smjesu u kalup i ubacite lješnjake, grožđice i kakaova zrna. Ostavite čokoladu u hladnjaku dok se ne stvrdne.

[ENG]

hazelnut and raisin chocolate

what/
100 g cacao butter
100 g cacao mass
50 g coconut oil
70-100 g coconut blossom sugar or dark muscovado
1 handful hazelnuts 
1 handful raisins
2 tbsp cacao nibs (optional)

how/
Put the cacao mass, cacao butter and coconut oil over a double boiler and let them melt. Pour the mixture into a blender, add the coconut sugar and blend until smooth (if you don't have a blender, you can use a stick mixer). Pour the mixture into a mould and add the hazelnuts, raisins and cacao nibs. Put the chocolate in the fridge to cool down and harden.

humusiranje

jesen 17

fotkao Ivan Šaravanja [svakakodabome]

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]

šareni rezanci

Sjećam se da sam prvi susret s pH-indikatorskim sposobnostima antocijana iz crvenog kupusa imala još u osnovnoj školi, na natjecanju iz kemije. Nakon tog fenomenalnog otkrića da otopina u kojoj se kuhao crveni kupus mijenja boju ovisno o pH vrijednosti, tu i tamo bih se okušala u zabavnim i relativno beskorisnim aktivnostima kao što je bojenje tkanine kupusom i umakanje u sok limuna i sodu bikarbonu (inače su mi prirodne boje za tkaninu najdraže, ali kupus se do sada pokazao kao relativno slaba boja koja se k tome i ispire). Nije mi bilo palo na pamet obojiti i hranu dok mi nedavno prijateljica nije dala ideju. Hvala ti, Iva J.!

što/
120 g rižine tjestenine
1/2 glavice crvenog kupusa
700 mL vode (što je više kupusa u odnosu na vodu, to će boja biti jača)
malo soli
1 žlica jabučnog octa, limunovog soka ili jako kiselog vodenog kefira + 50 mL vode //=kiselo//
1/8 čajne žličice sode bikarbone + 50 mL vode //=bazično//

kako/
Narežite kupus na sitno, ubacite u 700 mL vode, malo posolite i stavite kuhati. Nakon što proključa, kuhajte još 3-5 minuta na laganoj vatri, pa dodajte rižinu tjesteninu. Kuhajte oko 6 minuta, odnosno koliko je potrebno da se tjestenina skuha. Procijedite i odvojite kupus od tjestenine (ili ga ostavite ako vam se sviđa). U jednoj zdjelici pomiješajte vodu i ocat, a u drugoj vodu i sodu bikarbonu. Trećinu tjestenine ostavite takvu kakva je, trećinu stavite u zdjelicu s octom, a trećinu u zdjelicu s otopinom sode, promiješajte i ostavite dok ne promijeni boju. Uživajte u rezultatima prekrasnog i relativno beskorisnog eksperimenta:)

[ENG]

colourful noodles

I first encountered the wonderful ability of anthocyanins from red cabbage to act as a pH-indicator back in elementary school, at a chemistry competition. Since then, I had occasionally been playing with it and used it for stuff such as dyeing fabric (which was fun but relatively useless since the colour would turn out too light and would wash out). I didn't even think of dyeing food until recently, when a friend gave me this idea. Thank you, Iva J.!

what/

120 g rice pasta

1/2 red cabbage

700 mL water

a pinch of salt

1 tbsp apple cider vinegar / lemon / very acidic water kefir + 50 mL water //=acidic//

1/8 tsp bicarbonate soda + 50 mL water //=basic//

how/

Chop the cabbage into small pieces and put them into a pot. Add the water and put on the stove. After it boils, cook for 3-5 minutes and then add the rice pasta. Cook for another 6 minutes or until the pasta is cooked. Drain it and remove the cabbage pieces (or leave them if you prefer). In one bowl, mix the water and vinegar, and in another mix water and soda. Leave one third of the pasta as it is, add another third into vinegar solution and put the last third into soda solution. Mix it a bit and leave until the colour completely changes. Enjoy the results of this beautiful and relatively useless experiment :)

namaz od cikle

što/
1 mala cikla
100 g suncokretovih sjemenki
100 g integralnog sezama
sok 1 limuna
2 režnja češnjaka
1 jušna žlica domaćeg jabučnog octa ili vodenog kefira (ja sam koristila umeboshi ocat, eto da znate)
veliki prstohvat himalajske soli (ako koristite slani umeboshi ocat, onda ne treba sol)
180 mL vode


kako/
Sve sastojke izblendajte u glatku smjesu.

ideja/
Poslužite uz domaći kruh od kiselog tijesta, avokado, sezonsko povrće i posipajte crnim sezamom.

[ENG]

what/
1 small beetroot
100 g sunflower seeds
100 g unhulled sesame seeds
juice of 1 lemon
2 garlic cloves
1 tbsp naturally fermented apple cider vinegar or water kefir (I used umeboshi vinegar, just so you know)
big pinch of himalayan salt (if you are using salty umeboshi vinegar, you won't need salt)
180 mL water

how/
Blend all the ingredients into a smooth paste.

an idea/
Serve with homemade sourdough bread, avocado and seasonal veggies; sprinkle with black sesame.

mousse s čokoladom i višnjama

što/
80 g kakaove mase
120 g suhih datulja
200 mL vode
200 g višanja
70 g indijskih oraščića
20 g kakao praha

kako/
Rastalite kakaov maslac na pari. Izblendajte sve sastojke u blenderu dok ne dobijete sasvim glatku kremu. Izlijte kremu u staklenke i ostavite nekoliko sati u hladnjaku da se stisne. Zbog sitnih mjehurića zraka koji zaostaju u smjesi tijekom blendanja, ovaj desert zaista ima onu prozračnu kremasto-pjenastu teksturu kao pravi mousse.

[ENG]

chocolate and sour cherry mousse

what/
80 g cacao mass
120 g dried dates
200 mL water
200 g sour cherries
70 g cashews
20 g cacao powder

how/
Melt the cacao mass over a double boiler. Process all the ingredients in a blender until you get a very smooth cream. Pour it into jars and leave in the fridge for a couple of hours. Because of all those tiny air bubbles that form in the cream during blending, this dessert really has that fluffy, creamy and slightly foamy texture of a real mousse.

čokoladna torta s tonkom i kremom od vanilije

što/

baza_
80 g badema*
60 g ribanog kokosa
60 g suhih datulja**
150 mL vode
25 g kakaa u prahu

krema od vanilije_
50 g indijskih oraščića
6 g psyllium ljuskica
1 jušna žlica agavinog sirupa ili rižinog slada
150 mL vode
1/4 čajne žličice vanilije u prahu

čokoladna krema_
100 g kakaove mase***
120 g suhih datulja
200 mL vode
50 g indijskih oraščića
1 mala naribana sjemenka tonke****

kako/

baza_
Usitnite bademe i kokos u prah pomoću blendera ili mlinca za kavu. Izblendajte datulje i vodu u glatku pastu. Dobro izmiješajte pastu od datulja s kokosom i bademima (najbolje vilicom ili rukama) i utisnite smjesu u kalup.

krema od vanilije_
Ubacite indijske oraščiće, vodu i vaniliju u blender i dobro izblendajte da biste dobili glatku teksturu. Dodajte zaslađivač i još malo izblendajte. Zatim ubacite psyllium ljuskice u smjesu i blendajte dok se smjesa ne zgusne. Razmažite kremu po prvom sloju i stavite u hladnjak.

čokoladna krema_
Rastalite kakaovu masu na pari. Ostale sastojke dobro izblendajte u blenderu i, kada dobijete glatku smjesu koja se od blendanja malo zagrijala, dodajte unutra rastaljenu kakaovu masu. Nastavite blendati dok ne dobijete potpuno homogenu i glatku kremu, pa ju izlijte preko drugog sloja. Stavite tortu u hladnjak na nekoliko sati kako bi se obje kreme zgusnule.

*obično imam već spremnu staklenku s namočenim pa dehidriranim bademima budući da ih namakanje čini puno pristupačnijom hranom za ljudsko tijelo, a u većini recepata ih volim koristiti suhe. Možete koristiti i obične suhe bademe.
**ove količine datulja i vode vrijede baš za sušene datulje, ili za pastu od datulja. Ako koristite sveže, trebat će vam malo više datulja i malo manje vode.
***kakaova masa su zapravo samo usitnjena i zgnječena kakaova zrna, odnosno sirovina iz koje se daljnjom preradom dobiva kakaov maslac i kakao prah. Odlično se tali na vodenoj kupelji i ponaša se kao nezaslađena tamna čokolada :)
****tonka je jedan divan začin o kojem sam već pisala, a može se kupiti u nekim trgovinama sa začinima

[ENGLISH]

chocolate and tonka cake with vanilla cream

what/

base_
80 g almonds
60 g coconut
60 g dried dates
150 mL water
25 g cacao powder

vanilla cream_
50 g cashews
6 g psyllium husks
1 tbsp agave nectar or rice malt syrup
150 mL water
1/4 tsp ground vanilla

chocolate cream_
100 g cacao mass
120 g dried dates
200 mL water
50 g cashews
1 small grated tonka seed
20 g cacao powder

how/

base_
Grind the almonds and coconut as finely as you can. Blend the dates and water into a smooth paste. Add the date paste to ground almonds and coconut and mix everything well. Press the mixture into a cake mould.

vanilla cream_
Blend the cashews, vanilla and water until smooth, add the sweetener and psyllium husks and blend until the mixture thickens into a pudding-like cream. Spread the cream over the base layer and put it in the fridge.

chocolate cream_
Melt the cacao mass over a double boiler. Cacao mass are actually ground and pressed cacao beans, so it melts like chocolate because it naturally contains cacao butter. Blend all the other ingredients until smooth. If the blender heats the mixture, that's desirable because cacao mass hardens on lower temperatures. Add the melted cacao mass to the mixture and blend everything until you get a very smooth and homogeneous cream. Pour it over the vanilla layer and put the cake in the fridge for a couple o hours.

Enjoy this decadently tasting wonder. Can't believe it's raw vegan even though I just made it... So good.