Recepti za hleb iz celog sveta - NGCA - Serbia Ovaj vebsajt koristi kukije. Koristimo kukije kako bismo vam omogućili neometano i lako korišćenje. Daljom upotrebom ovog sajta, pristajete na upotrebu kukija. Kukiji Šta su to kukiji? Kukiji su mali tekstualni fajlovi koji sadrže informacije o vašim posetama nekom veb sajtu. Kukiji olakšavaju i pojednostavljuju interakciju između korisnika i veb sajta. Prvi od mnogih razloga za korišćenje kukija je njihova sposobnost da skladište informacije na posebnom sajtu (odabir jezika, broj pretraga, veličina fonta itd.). Nijedan od kukija koji se koriste na našim sajtovima ne prikuplja informacije koje bi otkrile vaše lične podatke. U cilju postizanja transparentnosti, sastavili smo listu kukija koje koristimo i njihove namene. Obavezni kukiji: Kukiji nam pomažu da prikažemo sadržaj, obrasce, kolica za kupovinu i druge važne elemente veb sajta. Google Google Analytics Google Analytics je usluga koju nudi Google i koja generiše detaljne statistike o saobraćaju na veb sajtu i meri konverzije i prodaju.
Andrew Weil's Curried Cauliflower Soup Ingredients Makes 10 cups 1/3 cup raw cashews 3/4 cup water 2 tsp extra virgin olive oil 1 medium onion, diced 1 large head cauliflower, cut into 1-inch pieces 1 14-oz can light coconut milk 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp evaporated cane sugar 1/4 tsp ground cinnamon 1/4 cup chopped fresh cilantro Salt Directions Put the cashews in a blender and blend until finely ground. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. In a large pot, heat the olive oil over low heat. Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes. Blend the soup with an immersion blender until the desired consistency is reached. Ladle into bowls and garnish with the caramelized onions and cilantro before serving.
FAQ The Paleo diet is the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, Ophthalmology, Dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. – Robb Wolf Building A Healthy Paleo Diet Lean proteins Lean proteins support strong muscles, healthy bones and optimal immune function. Fruits and Vegetables Fruits and vegetables are rich in antioxidants, vitamins, minerals and phytonutrients that have been shown to decrease the likelihood of developing a number of degenerative diseases including cancer, diabetes and neurological decline. Healthy fats from nuts, seeds, avocados, olive oil, fish oil and grass-fed meat Health Benefits of a Paleo Diet Come on!
Cheap, Sustainable, Delicious: A Colorful Carrot and Beet Entree The last few years have seen a new niche in restaurant fare: vegetables as the main event. Ten years ago, no chef in his right mind would dream of substituting a regular-old veggie for a piece of meat in an entree. And, what kind of customer would pay main-course prices for what was usually a side dish? But these days, what with all the eat mostly vegetables mantra and that whole Meatless Monday thing, there is a real demand for all things from the garden. The trick is to make these, well, garden-variety veggies hearty enough to be satisfying. Richard Landau and Kate Jacoby are two of them. More: Cheap, Sustainable, Delicious: Ratatouille Pizza Here we are in the thick of vegetable season, and I’m taking a cue from the folks at Vedge. Carrots and Beets as an Entree Serves 4 Preheat oven to 400°F. Trim beets from greens, reserving greens. Slice beet stems crosswise into 1/4-inch pieces, reserving leaves. Mince and mash garlic clove with 1/4 teaspoon salt until it is a paste.
Vegetarian and Vegan Curried Carrot Soup nutritional information Serves 4 30 minutes or fewer Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup. 2 Tbs. olive oil 1 20-oz. pkg. grated carrots (8 cups) 2 large leeks, light green and white parts thinly sliced (2 cups) ¼ tsp. plus ⅛ tsp. baking soda ½ tsp. vadouvan spice or curry powder ¼ cup roasted shelled pistachios, chopped Heat oil in large pot over medium-high heat. October 2012 p.30
EAT THIS!: Paleo Harvest Soup Well, it's that time of year again! ...Time dust off the crock pot and add some soups to the menu! Hope you enjoy this harvest soup... full of comforting fall-like ingredients. It was a delicious dinner and actually made an even better lunch the next day! Ingredients: 2 lbs. ground sausage 1 acorn squash, peeled, seeded and cubed 1 Japanese sweet potato, peeled and cubed 1 hannah sweet potato, peeled and cubed 1 yellow onion, diced 1 T olive oil 32 oz. beef broth 1 can diced fire roasted tomatoes 1 can water 2 C chopped kale 1 bay leaf pinch sea salt and black pepper to taste In a large stock pot, brown ground sausage. Good Food on a Tight Budget? Yes, It's Possible Eco-conscious. Health-conscious. Cost-conscious. Which foods hit the sweet spot of all three? If there’s one seemingly simple task that all the competing “consciousnesses” of our modern era have almost rendered an exercise in existential paralysis it’s this: shopping for groceries. Our parents and grandparents may have breezed through the aisles of the supermarket blissfully unburdened by notions of pesticide residues and carbon footprints, but today if you want to eat healthy, stick to a budget and minimize the environmental impact of your food choices, it seems you practically need a PhD — or a really good website. For anyone who’s ever found themselves flummoxed by the tangle of health/environmental/budget implications of today’s plethora of food choices (grapes vs. apples, salmon vs. shrimp, canola vs. vegetable oil, and on and on), the folks at the Environmental Working Group have come up with a godsend: Good Food on Tight Budget (geez, even the name is blessedly straightforward).
Miso Tahini Soup Recipe Last weekend we took our little shop project, QUITOKEETO, to the Remodelista Holiday Market. It took place at the Heath Ceramics factory, and it was the first time we've done anything "out in the wild" related to the shop. So exciting! Before I move on to a few shots from this weekend, I'll say a few more things about the soup. The night before the market I blocked out what our table might look like on my kitchen island (above) - books, honey, perfume, knives, chocolate, etc....And you can see how it look at the actual market (below)... This was the view from our neighborhood as people were starting to set up in the morning. - More Miso Recipes - - More Brown Rice Recipes - - More Soup Recipes - Kabocha squash is an alternative to delicata squash here. Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Serves 4. Prep time: 10 min - Cook time: 15 min
Salmon With Coconut Cream Sauce Ingredients 1 lb salmon fillet (wild caught)1/4 tsp sea salt (optional)1/4 tsp freshly ground black pepper2 tsp coconut oil1 large shallot, diced3 cloves garlic, mincedzest of one lemonjuice of one lemon1/2 cup coconut milk2 Tbs fresh basil, chopped Instructions Preheat oven to 350℉.Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.Heat a medium sauté pan over medium heat. When pan is hot, add coconut oil, garlic and shallots. Sauté until garlic and shallots soften, about 3-5 minutes.Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.Reduce heat and add basil.Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature. This recipe inspired in part or in whole from here.