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[title] => Heljdina kaša odlična je zamjena za meso, evo kako je pripremiti
[alias] => heljdina-kasa-odlicna-je-zamjena-za-meso-evo-kako-je-pripremiti
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[fulltext] => Budući da je doručak najvažniji obrok, potrebno je biti posebno pažljiv pri odabiru namirnica s kojima ćemo započeti dan. “Prijatelji životinja” u sklopu kampanje “Zeleni ponedjeljak”, naravno, preporučuju da doručak bude sastavljen isključivo od namirnica biljnog podrijetla.
Stoga vam danas donosimo recept Anite Euschen, koja nam objašnjava kako pripremiti heljdinu kašu.
Heljda je zapravo vrlo hranjiva namirnica, čiju vrijednost mnogi od nas zanemaruju iako je odličan izvor visokovrijednih, a lakoprobavljivih proteina.
To je čini odličnom zamjenom za meso, posebice za one koji bi željeli smanjiti razinu kolesterola u krvi te smršavjeti.
Iako bi na prvu loptu netko mogao pomisliti da je riječ o žitarici, heljda, latinskog imena Fagopyrum esculentum, spada u zeljasto povrće.
Ona ne sadrži gluten pa se od nje proizvodi i brašno idealno za sve koji su alergični na gluten. Heljdino brašno popularna je alternativa za pripremu palačinki, posebice u francuskoj kuhinji.
Prema jednoj kanadskoj studiji, objavljenoj u časopisu “Journal of Agricultural and Food Chemistry”, heljda bi mogla biti od pomoći i ljudima koji boluju od dijabetesa.
Naime, njezin je glikemijski indeks samo 54. Spominje se i njezin blagotvoran učinak kod problema s proljevom, a u makrobiotici se zbog njezinih yang kvaliteta, koje “griju”, posebice preporučuje tijekom zime.
Nije zanemarivo napomenuti ni da se ova biljka relativno lako uzgaja zbog njezine prirodne otpornosti pa uzgajivači ne moraju koristiti pesticide. To je čini dobrim izborom za one koji paze na zdravu prehranu.
Njezine aromatične cvjetove vole pčele, pa se od heljde dobiva i ukusan med s različitim ljekovitim svojstvima.
siniša jović. foto: maja sokolean
|
Prijedlog za ručak
 Sastojci:
- 250 g heljde
- pola litre vode
- smrznuto povrće (mješavina tikvica, paprika, rajčica, mahuna, luka i crnih maslina)
- paprika u prahu
- 3 žlice koncentrata rajčice
- 1 žlica senfa
- sol,
pola litre pasirane rajčice
- 1 žličica mješavine dalmatinskih začina
Priprema:
Heljdu i sve povrće kuhajte
zajedno dok se heljda gotovo
ne raspadne. Pri tome u varivo
povremeno dodajite pomalo vode.
Napomena:
Sve začine i rajčicu
dodajte pri kraju kuhanja.
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[text] => {OCMSplitter}Budući da je doručak najvažniji obrok, potrebno je biti posebno pažljiv pri odabiru namirnica s kojima ćemo započeti dan. “Prijatelji životinja” u sklopu kampanje “Zeleni ponedjeljak”, naravno, preporučuju da doručak bude sastavljen isključivo od namirnica biljnog podrijetla.
Stoga vam danas donosimo recept Anite Euschen, koja nam objašnjava kako pripremiti heljdinu kašu.
Heljda je zapravo vrlo hranjiva namirnica, čiju vrijednost mnogi od nas zanemaruju iako je odličan izvor visokovrijednih, a lakoprobavljivih proteina.
To je čini odličnom zamjenom za meso, posebice za one koji bi željeli smanjiti razinu kolesterola u krvi te smršavjeti.
Iako bi na prvu loptu netko mogao pomisliti da je riječ o žitarici, heljda, latinskog imena Fagopyrum esculentum, spada u zeljasto povrće.
Ona ne sadrži gluten pa se od nje proizvodi i brašno idealno za sve koji su alergični na gluten. Heljdino brašno popularna je alternativa za pripremu palačinki, posebice u francuskoj kuhinji.
Prema jednoj kanadskoj studiji, objavljenoj u časopisu “Journal of Agricultural and Food Chemistry”, heljda bi mogla biti od pomoći i ljudima koji boluju od dijabetesa.
Naime, njezin je glikemijski indeks samo 54. Spominje se i njezin blagotvoran učinak kod problema s proljevom, a u makrobiotici se zbog njezinih yang kvaliteta, koje “griju”, posebice preporučuje tijekom zime.
Nije zanemarivo napomenuti ni da se ova biljka relativno lako uzgaja zbog njezine prirodne otpornosti pa uzgajivači ne moraju koristiti pesticide. To je čini dobrim izborom za one koji paze na zdravu prehranu.
Njezine aromatične cvjetove vole pčele, pa se od heljde dobiva i ukusan med s različitim ljekovitim svojstvima.
siniša jović. foto: maja sokolean
|
Prijedlog za ručak
Sastojci:
- 250 g heljde
- pola litre vode
- smrznuto povrće (mješavina tikvica, paprika, rajčica, mahuna, luka i crnih maslina)
- paprika u prahu
- 3 žlice koncentrata rajčice
- 1 žlica senfa
- sol,
pola litre pasirane rajčice
- 1 žličica mješavine dalmatinskih začina
Priprema:
Heljdu i sve povrće kuhajte
zajedno dok se heljda gotovo
ne raspadne. Pri tome u varivo
povremeno dodajite pomalo vode.
Napomena:
Sve začine i rajčicu
dodajte pri kraju kuhanja.
|
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13. svibanj 2024 12:47
