Peanut Butter Bliss Balls (vegan) / Energetski zalogaji sa kikiriki maslacem (veganski)

Since I really enjoyed my first experiment with these healthy and easy snacks, I decided to whip up some more bliss balls. IMO, these taste just like Snickers, which is pretty much a win in my book.

Also, you can easily make the oat flour yourselves. Just throw some rolled oats into a food processor and pulse to grind them down in a fine powder.

IMGP7259

IMGP7260

INGREDIENTS:

(Yields 10 bliss balls / EUR for all)

10 pitted dates (0.33 EUR)

2 tbsp peanut butter (0.27 EUR)

1 cup oat flour (0.20 EUR)

1 tsp raw cacao powder (0.13 EUR)

Pinch of salt (0.01 EUR)

IMGP7261

METHOD:

Soak the dates in warm water to soften them up, about 10-15 minutes before starting. Drain the dates and add them to a food processor together with peanut butter, oat flour, cacao powder and salt. Pulse until thick dough forms and if needed add a tiny bit of water to hold it all together.

Refrigerate the dough for 30 minutes before forming into bliss balls, to ensure easier handling. Dampen your fingers slightly with water before shaping the dough into balls. Store refrigerated in an airtight container for up to five days.

IMGP7262


Pošto mi je prvi eksperiment sa ovim zdravim snackovima skroz uspio, odlučila sam smutiti još. Ove loptice me jako podsjećaju na Snickers, što je naravno fantastična stvar.

Također, zobeno brašno možete lako napraviti sami tako da samo ubacite zobene pahuljice u multipraktik i pulsirate ih dok ne dobijete fini prah.

SASTOJCI:

(Za 10 loptica / 7,01 kn za sve)

10 odkoštenih datulja (2,50 kn)

2 žlice kikiriki maslaca (2,00 kn)

1 šalica zobenog brašna (1,50 kn)

1 žlica sirovog kakao praha (1,00 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Namočite datulje u toploj vodi 10-15 minuta prije početka da malo omekšaju. Ocijedite datulje, pa ih skupa sa kikiriki maslacem, zobenim brašnom, kakaom i soli ubacite u multipraktik. Pulsirajte dok se ne formira gusto tijesto, a po potrebi dodajte mrvicu vode da se sve lakše drži na okupu.

Tijesto stavite u hladnjak na 30 minuta kako bi vam bilo lakše formirati kuglice. Ruke malo namočite, pa prstima oblikujte kuglice od tijesta. Čuvajte u hermetički zatvorenoj posudi u hladnjaku do pet dana.

Advertisements
Peanut Butter Bliss Balls (vegan) / Energetski zalogaji sa kikiriki maslacem (veganski)

Minced Chicken, Mushroom and Veggie Stir-Fry with Peanut Sauce / Mljevena piletina, gljive i povrće iz woka u umaku od kikirikija

This is basically the same sauce from this cauliflower recipe. It was so good that I just had to have more of it. The stir-fry is greatly improvised from what we had around the fridge. I think some spring onion would be awesome here, but unfortunately we didn’t have any. Just the same, the recipe turned out delicious.

IMGP7230

INGREDIENTS:

(Yields 4 servings / 1.31 EUR per serving / 5.23 EUR for all)

For the peanut sauce:

2 tbsp soy sauce (0.27 EUR)

2 tbsp warm water (–)

1 tbsp peanut butter (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

1 tsp toasted sesame oil (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp red pepper flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

2 cups minced chicken (2.00 EUR)

2 tbsp soy sauce (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 carrots (0.20 EUR)

3 red horn peppers (1.00 EUR)

1 large onion (0.10 EUR)

IMGP7243

METHOD:

First prepare the peanut sauce by whisking all of the ingredients on low heat until peanut butter and corn starch are completely dissolved and then bring to a gentle simmer. Cook for a few minutes, while stirring constantly so the sauce thickens a bit. Keep the sauce warm while you prepare the rest.

Wash, peel and chop all the vegetables and mushrooms, while keeping the ingredients separated. Place a deep pan or a wok on high heat for a few minutes until thoroughly heated through. Add in sunflower seed oil, minced chicken, soy sauce, salt and black pepper. Stir well to incorporate and break the chicken in small chunks with a spatula. Stir-fry for a few minutes, until chicken is thoroughly cooked through. Then gradually add in chopped mushrooms, carrots, red peppers and onion in this exact order, taking the time to cook every ingredient for a few minutes before throwing in the new one. When all is done, pour in the peanut sauce on top and give a good stir. Serve immediately over a bed of cooked rice.

IMGP7242


Umak u ovom jelu je u principu isti onaj iz recepta sa karfijolom jer mi je bio tako fini da sam jednostavno morala imati još. Kombinacija za wok je uvelike improvizirana od stvari koje smo imali doma po frižideru. Mislim da bi mladi luk super pasao u ovom jelu, ali mi ga na žalost nismo imali doma. Svejedno, jako sam zadovoljna sa time kako je ovaj recept na kraju ispao.

SASTOJCI:

(Za 4 porcije / 9,76 kn po porciji / 39,05 kn za sve)

Za umak od kikirikija:

2 žlice soja sosa (2,00 kn)

2 žlice tople vode (–)

1 žlica kikiriki maslaca (1,00 kn)

1 žlica šećera (0,05 kn)

½ žličice kukuruznog škroba (0,03 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

½ žličice soli (0,01 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

2 šalice mljevene piletine (15,00 kn)

2 žlice soja sosa (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 mrkve (1,50 kn)

3 crvene paprike roge (7,50 kn)

1 veliki luk (0,75 kn)

PRIPREMA:

Prvo priredite umak od kikirikija tako da na slaboj vatri miješate sve sastojke, sve dok se maslac od kikirikija i kukuruzni škrob do kraja ne rastope. Pustite da sve lagano zavrije, te kuhajte nekoliko minuta uz stalno miješanje, tako da se umak zgusne. Držite umak na toplom dok pripremite sve ostalo.

Operite, ogulite i nasjeckajte svo povrće i gljive, no sve sastojke držite razdvojene. Stavite duboku tavu ili wok na jaku vatru i pustite par minuta da se dobro ugrije. Ubacite u wok suncokretovo ulje, meso, soja sos, sol i papar. Dobro promiješajte te piletinu usitnite špatulom. Kuhajte nekoliko minuta, dok meso ne bude skroz gotovo. Sada jedno po jedno ovim redoslijedom dodajte nasjeckane gljive, mrkve, paprike i luk, s time da pustite par minuta prije nego ubacite idući sastojak kako bi se sve dobro skuhalo. Kada je sve gotovo, zalijte umakom od kikirikija i dobro promiješajte. Poslužite odmah preko kuhane riže.

Minced Chicken, Mushroom and Veggie Stir-Fry with Peanut Sauce / Mljevena piletina, gljive i povrće iz woka u umaku od kikirikija

Olive, Basil and Sunflower Seed Spread (tapenade) / Namaz od maslina, bosiljka i suncokretovih sjemenki (tapenada)

This spread is a tapenade and pesto lovechild and I just can’t get enough of it. Since tapenade on its own is pretty intense in flavor, I like it more as a salad dressing then as a spread. But mellowed down with some sunflower seeds and infused with fresh basil, it’s just right.

This spread will keep refrigerated in an airtight container for at least a week.

IMGP7342

INGREDIENTS:

(Yields 2 jars / 1.28 EUR per jar / 2.55 EUR for all)

1 cup pitted green olives (0.80 EUR)

3 tbsp capers (0.40 EUR)

4 salted anchovy fillets (0.27 EUR)

2 small garlic cloves (0.07 EUR)

½ cup sunflower seeds (0.13 EUR)

4 tbsp olive oil (0.18 EUR)

2 tbsp lemon juice (0.27 EUR)

Large handful of fresh basil (0.40 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

IMGP7338

IMGP7339

METHOD:

Wash the olives and capers under running water and drain. Throw all of the ingredients in a food processor and grind into a chunky paste. Taste to adjust the seasoning and serve chilled. Since most of the ingredients are already really salty, I found no need for additional salt in my own version.

IMGP7344

IMGP7343


Ovaj namaz je zapravo nekakav miks između tapenade i pesta, ali meni je savršen. Pošto je tapenada sama po sebi poprilično aromatična i intenzivnog okusa, meni je draža kao dresing za salatu nego kao namaz za kruh. Ali razblažena sa suncokretovim sjemenkama i obogaćena svježim bosiljkom, baš mi je taman.

Ovaj namaz će bez problema držati u hladnjaku u hermetički zatvorenoj posudi barem tjedan dana.

SASTOJCI:

(Za 2 teglice / 9,54 kn po teglici / 19,07 kn za sve)

1 šalica odkoštenih zelenih maslina (6,00 kn)

3 žlice kapara (3,00 kn)

4 slana fileta inćuna (2,00 kn)

2 mala češnja češnjaka (0,50 kn)

½ šalice suncokretovih sjemenki (1,00 kn)

4 žlice maslinovog ulja (1,32 kn)

2 žlice limunovog soka (2,00 kn)

Veliki pregršt svježeg bosiljka (3,00 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Isperite masline i kapare u cjediljci pod mlazom tekuće vode. Sve sastojke ubacite u multipraktik i pulsirajte dok ne krupno mljevenu pastu. Kušajte i prilagodite začine, te poslužite ohlađeno. Pošto je većina sastojaka već dosta slana, ja u svoju verziju namaza nisam dodavala više soli.

Olive, Basil and Sunflower Seed Spread (tapenade) / Namaz od maslina, bosiljka i suncokretovih sjemenki (tapenada)

Black Bean Burgers (vegan) / Burgeri od crnog graha (veganski)

You guys, these are so, so delicious! And cheap! I mean, it’s just beans, bread, carrots and a bunch of spices. But they turned out so tasty! Yum!

IMGP7300

IMGP7290

IMGP7292

INGREDIENTS:

(Yields 12 burger patties / 0.21 EUR per patty / 2.46 EUR for all)

For the batter:

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp ground coriander (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

1 and ½ tsp salt (0.01 EUR)

2 large carrots (0.20 EUR)

4 cups precooked black beans (0.80 EUR)

4 tbsp ketchup (0.13 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 burger bun (0.13 EUR)

½ cup plant based milk (0.20 EUR)

½ cup breadcrumbs (0.13 EUR)

Additional:

½ cup breadcrumbs for coating (0.13 EUR)

Oil for frying or roasting (0.07 EUR)

IMGP7298

IMGP7299

METHOD:

Place the burger bun in a small bowl and cover with milk. Allow to soak while you prepare everything else. Peel and finely dice the onion and mince the garlic. Peel the carrot and grate it on a box grater. Add 3 tablespoons of oil to a small pan on a high heat and saute the onion for about five minutes until translucent. Now add in fresh garlic, garlic powder, paprika, oregano, coriander, chili, black pepper and salt and stir for a minute so the spices get fragrant. Dump in shredded carrot and cook for a few minutes until softened.

Pulse the beans with ketchup in a food processor until creamy. Transfer the beans to a bowl, together with carrot and onion mix, parsley and flax seeds. Using your hands, rip the soaked and softened burger bun to small pieces into this mix and give everything a very good stir. Gradually add in the breadcrumbs as needed, so the mix thickens up and is not too sticky. Taste and adjust seasonings, then refrigerate the batter for half an hour so all the flavors have time to combine and the mixture is easier to handle.

After 30 minutes shape the batter into burger patties and coat each patty with breadcrumbs on all sides. Fry the patties in a bit of oil on stovetop for a few minutes on each side, or lightly brush with oil, spread on a parchment lined baking sheet and bake for 20 minutes at 200°C to crisp them up. Serve warm, adorned with burger paraphernalia of your choice.

IMGP7303

IMGP7302


Dragi prijatelji, ovi burgeri su prefini! I jeftini!!! U njima su samo grah, kruh, mrkve i hrpa začina, ali ispali su baš za prste polizati. Mljac!

SASTOJCI:

(Za 12 burgera / 1,54 kn po burgeru / 18,52 kn za sve)

Za smjesu:

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

½ žličice sušenog češnjaka u prahu (0,25 kn)

1 žličica dimljene slatke paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog korijandera u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 i ½ žličica soli (0,02 kn)

2 velike mrkve (1,50 kn)

4 šalice kuhanog crnog graha (6,00 kn)

4 žlice kečapa (1,00 kn)

2 žlice svježeg nasjeckanog peršina (1,00 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 žemlja (1,00 kn)

½ šalice sojinog ili drugog biljnog mlijeka (1,50 kn)

½ šalice krušnih mrvica (1,00 kn)

Dodatno:

½ šalice krušnih mrvica za paniranje (1,00 kn)

Ulje za pečenje ili prženje (0,50 kn)

PRIPREMA:

Žemlju stavite u malu zdjelicu i zalijte s mlijekom, pa ju ostavite da se namače dok pripremite sve ostalo. Ogulite i fino nasjeckajte luk i češnjak, te ogulite i naribajte mrkve. U malu tavicu dodajte 3 žlice ulja pa na jakoj vatri kratko prodinstajte luk dok ne bude staklast. Na luk dodajte svježi i sušeni češnjak, papriku, origano, korijander, čili, papar i sol, te promiješajte i kuhajte minutu, samo da začini zamiriše. Ubacite na to ribanu mrkvu, te kratko dinstajte da omekša.

Grah skupa sa kečapom propulsirajte u multipraktiku da bude kremast. Preselite grah u zdjelu skupa sa dinstanom mrkvom, peršinom i mljevenim lanom. Rukama u to nadrobite namočenu žemlju, pa sve jako dobro promiješajte. Postepeno dodajte krušnih mrvica, koliko bude trebalo da se smjesa zgusne i ne bude jako ljepljiva. Takvu gotovu smjesu stavite u hladnjak na pola sata kako bi se arome sjedinile i kako bi smjesom bilo lakše rukovati.

Nakon 30 minuta od smjese formirajte burgere, pa svaki burger obložite krušnim mrvicama. Burgere kratko popecite sa obje strane na malo ulja u tavi, ili ih jednostavno premažite sa malo ulja te ubacite u pećnicu zagrijanu na 200°C na 20 minuta da se malo zahrskaju. Poslužite toplo, sa vama najdražim dodatcima.

Black Bean Burgers (vegan) / Burgeri od crnog graha (veganski)

Raw vegan chocolate cake / Sirova veganska torta od čokolade

This cake is da bomb! It’s super scrumptious and rich, but also pretty healthy for you. So you have a win-win situation here. It also mostly comes together in a food processor so you won’t have to wash a mountain of dishes. I made this for my birthday and it was a big hit as pretty much everyone loved it – vegans, omnivores and everyone in between.

IMGP7313

INGREDIENTS:

(Yields 1 cake / 10.52 EUR)

For the dough:

3 cups pitted dates (3.00 EUR)

2 cups sunflower seeds (0.53 EUR)

2 tbsp peanut butter (0.27 EUR)

3 tbsp raw cacao powder (0.40 EUR)

1 tsp natural stevia powder (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Good pinch of salt (0.01 EUR)

3-4 tbsp plant based milk (0.07 EUR)

1 cup unsalted cashews (2.00 EUR)

For the chocolate ganache:

200 grams good quality dark chocolate (2.67 EUR)

1 tsp coconut oil (0.07 EUR)

1 tsp natural stevia powder (0.07 EUR)

¼ cup plant based milk (0.10 EUR)

For the topping:

¼ cup crushed cashews (0.50 EUR)

2-3 rows of white chocolate (0.67 EUR)

½ tsp coconut oil (0.03 EUR)

Additional:

Coconut oil for greasing the pan (0.03 EUR)

IMGP7319

METHOD:

Before starting, soak the pitted dates in warm water for about 20 minutes so they soften up a bit, then drain. Lightly grease a baking tray with coconut oil and line it with parchment paper. In a food processor, grind the sunflower seeds into a fine powder. Add in drained dates, peanut butter, cacao powder, stevia, vanilla and salt, then pulse until a uniform dough forms. Add in milk as needed, a tablespoon at the time. Finally, throw in the cashews and pulse a few times so there is still some crunch left to the dough.

Press the dough into a prepared baking tray and even it out. Throw it in a freezer for about 15 minutes before adding ganache. To prepare the ganache, simply melt the chocolate with coconut oil, stevia and milk. Stir until silky and smooth, then pour over the cake base and quickly even out with a spatula. Sprinkle crushed cashews on top of the ganache. Melt the white chocolate with half a teaspoon of coconut oil and transfer into a freezer bag. Cut the end of the bag and drizzle the white chocolate over the cake. Return everything to a freezer for a couple of hours to firm up and set.

Let the cake sit at room temperature for about 15 minutes before cutting it into small squares. Store it in a refrigerator and serve chilled.

IMGP7320


Ova torta je totalna bomba! Apsolutno je fantastična i bogata, no ujedno je i poprilično zdrava, tako da imate idealnu situaciju. Većinu posla možete odraditi sa multipraktikom pa vas na kraju svega neće čekati planina od suđa. Ja sam ju radila za svoj rođendan i oduševila je sve po redu – vegane, svejede i sve one između.

SASTOJCI:

(Za 1 tortu / 78,71 kn)

Za tijesto:

3 šalice odkoštenih datulja (22,50 kn)

2 šalice suncokretovih sjemenki (4,00 kn)

2 žlice kikiriki maslaca (2,00 kn)

3 žlice sirovog kakao praha (3,00 kn)

1 žličica prirodne stevije u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Dobar prstohvat soli (0,01 kn)

3-4 žlice sojinog ili kojeg drugog biljnog mlijeka (0,50 kn)

1 šalica neslanih indijskih oraščića (15,00 kn)

Za čokoladnu glazuru:

200 g dobre tamne čokolade (20,00 kn)

1 žličica kokosovog ulja (0,50 kn)

1 žličica prirodne stevije u prahu (0,50 kn)

¼ šalice sojinog ili kojeg drugog biljnog mlijeka (0,75 kn)

Za ukrašavanje:

¼ šalice drobljenih neslanih indijskih oraščića (3,75 kn)

2-3 reda bijele čokolade (5,00 kn)

½ žličice kokosovog ulja (0,25 kn)

Dodatno:

Kokosovo ulje za namastiti protvan (0,25 kn)

PRIPREMA:

Dvadesetak minuta prije nego počnete namočite datulje u toploj vodi da malo omekšaju, pa ih ocijedite. Malo namastite protvan kokosovim uljem i obložite ga papirom za pečenje. U multipraktiku sameljite suncokretove sjemenke u fini prah. Dodajte ocijeđene datulje, kakao prah, steviju, vaniliju i sol, pa pulsirajte dok ne dobijete jednolično tijesto. Po potrebi nadodajte i mrvicu mlijeka, žlicu po žlicu. Na kraju ubacite indijske oraščiće i par puta sve skupa propulsirajte da ih usitnite, ali da vam tijesto i dalje ima nešto hrskavoće.

Tijesto rukama utisnite u pripremljeni kalup i poravnajte. Stavite u zamrzivač na petnaestak minuta prije nego zalijete glazurom. Glazuru pripremite tako da otopite čokoladu sa kokosovim uljem, stevijom i mlijekom. Miješajte glazuru dok ne bude svilenkasta i glatka, pa ju prelijte preko tijesta i brzo poravnajte špatulom. Po glazuri sada posipajte drobljene indijske oraščiće. Bijelu čokoladu rastopite sa pola žličice kokosovog ulja i preselite u malu vrećicu za smrzavanje. Odrežite kut vrećice i prošarajte kolač sa bijelom čokoladom. Sada tortu vratite u zamrzivač i ostavite ju na par sati da se stisne.

Petnaestak minuta prije rezanja izvadite tortu iz zamrzivača i ostavite ju na sobnoj temperaturi. Razrežite ju na male kockice, te čuvajte u hladnjaku, a poslužite ohlađenu.

Raw vegan chocolate cake / Sirova veganska torta od čokolade

Grilled Trout with Bok Choy (paleo) / Pastrva i bok choi sa žara (paleo)

My lovely co-worker brought me fresh trout from her pond, so that’s what we had for a fancy lunch a few weeks ago. I’ve been meaning to type up a recipe, but life kinda always got in the way. However, I finally did manage to get to it. I just loved how simple and tasty this dish turned out, so had to share with the internet. In this recipe I used prepackaged lemon pepper seasoning mix for the trout, but I think any combination of zesty citrus flavors would work really well, so feel free to use whatever you have on hand.

IMGP7391

IMGP7379

INGREDIENTS:

(Yields 2 servings / 3.68 EUR per serving / 7.35 EUR for all)

For the trout:

1 kilo of fresh trout (5.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of lemon-pepper seasoning (0.03 EUR)

For bok choy:

2 heads of baby bok choy (1.33 EUR)

2 tbsp ketchup (0.07 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tsp toasted sesame oil (0.27 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

Additional:

Sunflower seed oil for brushing the pan (0.01 EUR)

IMGP7382

IMGP7383

METHOD:

Clean the trout and cut it into fillets. If you’ve never filleted a fish before (I haven’t!), this is the video that I’ve watched to find out how it’s done and I had no problem making fillets on the first try. It took me maybe ten minutes and was super easy and straightforward. The only thing which is a must is a good and really sharp filleting knife.

Pat the trout fillets dry and rub them with salt and lemon-pepper seasoning on both sides. Set aside. Wash and pat dry the bok choy, cut in half and rub with ketchup, soy sauce, sesame oil and freshly ground black pepper.

Place a grilling pan on medium heat to warm up and lightly brush with sunflower seed oil. Arrange the trout fillets skin sides down on a pan and cook for about two to three minutes. Gently flip over and finish cooking on the other side for another minute. Remove the fillets from the pan and keep warm while you grill the bok choy. Arrange it on the same pan, cut sides down and grill for about 3-4 minutes. Flip over and cook for another minute or two. Serve it all immediately while still warm.

IMGP7385

IMGP7389

IMGP7386


Pred par tjedana mi je moja draga kolegica donijela svježe pastrve iz svojeg ribnjaka, tako da smo si napravili fensi ručak. Već neko vrijeme planiram napisati recept, ali uvijek mi se nekako život prepriječi na putu. No eto, ipak sam na kraju uspjela prionuti na posao. Jako mi se svidjelo kako je ovo jelo ispalo jednostavno i fino, pa sam ga morala podijeliti sa internetom. U ovom sam receptu za ribu upotrijebila gotovi limun-papar miks začina. Međutim, mislim da bi bilo kakve citrusne arome super pasale, pa vi slobodno iskoristite ono što vam je pri ruci.

SASTOJCI:

(Za 2 porcije / 27,56 kn po porciji / 55,11 kn za sve)

Za pastrvu:

1 kg svježe pastrve (40,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat limun-papar mješavine začina (0,25 kn)

Za bok choy:

2 glavice baby bok choya (10,00 kn)

2 žlice kečapa (0,50 kn)

2 žlice soja sosa (2,00 kn)

2 žličice tostiranog sezamovog ulja (2,00 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

Dodatno:

Suncokretovo ulje za namastiti tavu (0,10 kn)

PRIPREMA:

Očistite pastrvu i isfiletirajte ju. Ako nikada prije niste filetirali ribu (ja nisam!), samo da znate kako sam ja pogledala ovaj video i sve mi je bilo jasno, te sam uspjela napraviti filete iz prvog pokušaja. Sve skupa mi je trebalo možda desetak minuta i nije uopće bilo teško. Jedino bez čega nikako nećete moći je dobar i jako oštri nož za filetiranje.

Filete ribe posušite kuhinjskim ručnikom i sa obje strane natrljajte sa soli i limun-papar mješavinom. Stavite na stranu. Operite i lagano posušite kuhinjskim ručnikom bok choi, pa raspolovite po dužini. Natrljajte bok choi sa kečapom, soja sosom, sezamovim uljem i paprom.

Gril tavu stavite da se ugrije na srednjoj vatri i lagano premažite suncokretovim uljem. Filete pastrve poslažite po tavi, tako da je koža okrenuta prema dolje. Kuhajte oko dvije do tri minute, pa nježno okrenite i još minutu kuhajte i drugu stranu. Maknite sve filete i držite na toplom dok izgrilate i bok choi. Bok choi poslažite na istu tavu, sa raspolovljenom stranom okrenutom prema dolje. Pecite oko 3-4 minute, preokrenite, pa drugu stranu pecite još minutu-dvije. Sve poslužite odmah dok je toplo.

Grilled Trout with Bok Choy (paleo) / Pastrva i bok choi sa žara (paleo)

Paleo Tabbouleh (vegan) / Paleo libanonska salata tabbouleh (veganska)

I’m gonna come clean right away and admit that I’ve never tasted actual Tabbouleh in my life. However, it’s been popping up lately wherever I look on the internet, and since tomatoes and cucumbers just appeared on the markets, I took it as a sign. Also, I decided to make this paleo and use sunflower seeds instead of traditional bulgur.

IMGP7438

INGREDIENTS:

(Yields 2 servings / 0.90 EUR per serving / 1.79 EUR for all)

1 small red onion (0.10 EUR)

1 large cucumber (0.27 EUR)

3 tomatoes (0.40 EUR)

Large handful of fresh parsley (0.27 EUR)

Small handful of fresh mint (0.13 EUR)

½ cup sunflower seeds (0.13 EUR)

Juice of 1 lemon (0.27 EUR)

4 tbsp olive oil (0.18 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

IMGP7435

IMGP7437

METHOD:

Peel the onion and wash and pat dry all the veggies and herbs. Cut the cucumber lengthwise, first in halves and then in quarters, then cut out and discard all the seeds. Finely chop up everything and then toss together with sunflowers seeds, lemon juice, olive oil, salt and pepper. This salad is best when fresh, but it will keep refrigerated in an airtight container for a day or two.

IMGP7436


Da odmah priznam, pravi libanonski tabbouleh nisam nikada imala prilike probati. Međutim, zadnjih dana svako malo naletim na neki tabbouleh recept na internetu, a pošto su se na placu upravo pojavile divne rajčice i krastavci, shvatila sam to kao znak. Također, odlučila sam ga napraviti paleo, pa sam umjesto bulgura koji se tradicionalno koristi u ovoj salati odlučila upotrijebiti suncokretove sjemenke.

SASTOJCI:

(Za 2 porcije / 6,67 kn po porciji / 13,33 kn za sve)

1 mali ljubičasti luk (0,75 kn)

1 veliki krastavac (2,00 kn)

3 rajčice (3,00 kn)

Veliki pregršt svježeg peršina (2,00 kn)

Malo svježe mente (1,00 kn)

½ šalice suncokretovih sjemenki (1,00 kn)

Sok od 1 limuna (2,00 kn)

4 žlice maslinovog ulja (1,32 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Ogulite luk te operite i papirnatim ručnikom posušite svo povrće i zelenje. Krastavac po dužini raspolovite i onda raščetvorite, pa izrežite van i bacite sjemenke. Fino sve nasjeckajte i pomiješajte sa suncokretovim sjemenkama, limunovim sokom, maslinovim uljem, soli i paprom. Ova je salata najbolja kada je svježa, ali držati će u hermetički zatvorenoj posudi u hladnjaku dan ili dva.

Paleo Tabbouleh (vegan) / Paleo libanonska salata tabbouleh (veganska)