Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

We’re having a case of really moody weather over here and as a result everyone seems to be down with a cold. This soup is loaded with ginger and will help clear out those clogged sinuses. Plus, it’s also yummy and super simple to make.

imgp5551

INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.18 EUR for all)

2 large sweet potatoes (1.33 EUR)

3 large carrots (0.20 EUR)

1 thumb-sized piece of ginger (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

6 cloves of garlic (0.20 EUR)

6 cups water (–)

2 tbsp chopped parsley (0.13 EUR)

imgp5553

METHOD:

Preheat oven to 200°C. Peel and chop up sweet potatoes, carrots and ginger, then toss together in a baking tray with salt, pepper and coconut oil. Quarter the onion with its skin intact and arrange among diced veggies together with unpeeled garlic. Bake everything for 45 minutes, until veggies start to get slightly charred.

Allow veggies to cool a bit before squeezing garlic cloves out of its skins and discarding onion peels. Add all the vegetables to a food processor with 6 cups of water and pulse until smooth. Bring the soup to a boil and serve hot, sprinkled with chopped parsley.

imgp5555


Pošto je vrijeme u zadnje vrijeme stvarno čudljivo, svi su navukli nekakve prehlade. Ova je juhica dobro napucana sa đumbirom, pa će vam za čas pročistiti zaštopane sinuse. Osim toga je i jako fina i super jednostavna za napraviti.

SASTOJCI:

(Za 6 porcija / 2,73 kn po porciji / 16,36 kn za sve)

2 velika batata (10,00 kn)

3 velike mrkve (1,50 kn)

1 komad đumbira veličine palca (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

6 šalica vode (–)

2 žlice sjeckanog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ogulite i narežite batat, mrkvu i đumbir, pa u protvanu pomiješajte sa solju, paprom i kokosovim uljem. Raščetvorite luk skupa sa ljuskom i zajedno sa neoguljenim češnjakom rasporedite među narezanim povrćem. Pecite sve skupa oko 45 minuta, dok se povrće lagano ne karamelizira.

Pustite da se povrće mrvicu ohladi prije nego češnjak istisnete iz ljuski i bacite ljuske od luka. Sve propulsirate u multipraktiku skupa sa 6 šalica vode dok ne dobijete glatku masu. Stavite juhicu da prokuha i poslužite vruću, posipanu sjeckanim peršinom.

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

I’m gonna just throw this out in the open. This dish is very fugly looking. Don’t cook it if you’re trying to impress on a first date. On the other hand, it’s also so comforting and tasty. So maybe reserve it for that date night when you stop feeling uncomfortable parading your ugliest, but coziest, sweatpants in front of your significant other. Or, you know, just keep a batch around for those weeknights when you’re too zonked to even consider cooking. Trust me – you’ll thank yourself on any Wednesday evening for having sense enough to whip this up on a lazy Sunday.

imgp5538

INGREDIENTS:

(Yields 6 servings / 0.63 EUR per serving / 3.78 EUR for all)

2 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

Small chunk of bacon (0.67 EUR)

500 grams of portobello mushrooms (2.00 EUR)

3 garlic cloves (0.10 EUR)

1 large tomato (0.27 EUR)

½ cup millet (0.40 EUR)

½ cup pearl barley (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 bay leaf (0.01 EUR)

2 ½ cups water (–)

2 tbsp finely chopped fresh parsley (0.13 EUR)

imgp5543

METHOD:

Finely dice all of the vegetables and bacon. Halve and slice the mushrooms. Place a large skillet on high heat to warm up. Add oil, then saute onion for a few minutes until softened. Add in bacon and cook to crisp up. Gradually add in sliced mushrooms to cook them down. It probably looks like you have an enormous amount overflowing your skillet, but those will cook down in just minutes.

When mushrooms have cooked down, add in garlic, tomato, millet, barley, salt, pepper, bay leaf and water. Stir to combine, bring to a boil, immediately reduce heat to low and cook with a lid cracked open for 25-30 minutes, until barley is cooked through. Fluff up with a fork and serve sprinkled with fresh parsley.

This dish reheats and freezes great, so do yourself a big favor and stock up.

imgp5544


Biti ću iskrena sa vama: ovo jelo izgleda užasno grdo. Nemojte ga kuhati da nekog impresionirate na prvom spoju. S druge strane, jako je fino. Pa ga možda spremite za večeri kada vam prestane biti neugodno pred boljom polovicom defilirati u vašoj najružnijoj i najudobnijoj trenirci. Ili jednostavno imajte zalihu za dane u tjednu kada ste prekrepani da i pomislite na kuhanje. Vjerujte mi – reći ćete si jedno veliko hvala u srijedu navečer što ste bili dovoljno mudri da si ovo skuhate u lijenu nedjelju.

SASTOJCI:

(Za 6 porcija / 4,73 kn po porciji / 28,36 kn za sve)

2 žlice suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

Mali komadić špeka (5,00 kn)

500 g šampinjona (15,00 kn)

3 češnja češnjaka (0,75 kn)

1 velika rajčiuca (2,00 kn)

½ šalice prosa (3,00 kn)

½ šalice ječmene kaše (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 lovorov list (0,20 kn)

2 ½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Fino nasjeckajte svo povrće i špek. Raspolovite i narežite gljive na listiće. Stavite veliku tavu na jaku vatru i pustite da se ugrije. Dodajte u tavu ulje pa kratko popržite luk da omekša. Ubacite špek i dinstajte ga dok se ne zahrska. Postepeno dodajte i kuhajte gljive da iz njih izađe većina tekućine. Možda će vam se učiniti da imate enormnu količinu gljiva u tavi, ali će se one brzo iskuhati i smanjiti u volumenu.

Kada su gljive gotove, dodajte češnjak, rajčicu, proso, ječam, sol, papar, lovorov list i vodu. Dobro promiješajte, pustite da zavrije pa smanjite vatru na skroz lagano. Kuhajte sa odškrinutim poklopcem 25-30 minuta, dok se ječam skroz ne skuha. Vilicom raštrkajte i poslužite posipano svježim peršinom.

Ovo se jelo super podgrijava i smrzava, pa si napravite veliku uslugu i nakuhajte veću zalihu.

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

For all you folks on a low histamine diet, deserts are probably only a distant memory. Well, here come the cookies that actually taste quite good and are super easy to make. I used a silicone mini muffin tray to keep the cookies in place and ensure an easier clean-up, but you can definitely just dump them on a parchment lined baking tray.

imgp5451

INGREDIENTS:

(Yields 11 small cookies / 0.12 EUR per cookie / 1.35 EUR for all)

1 large apple, peeled and grated (0.20 EUR)

3 tbsp coconut oil, melted (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp honey (0.27 EUR)

3/4 cup buckwheat flour (0.40 EUR)

2 tbsp shredded coconut (0.07 EUR)

imgp5452

imgp5454

METHOD:

Preheat oven to 180°C. In a bowl, mix together grated apple, coconut oil, salt and honey. Add in buckwheat flour and stir until uniform. If the mixture appears too thick, feel free to add in a tablespoon of water. Divide the cookie dough between muffin cups, or space out on a parchment lined baking sheet and sprinkle with shredded coconut. Bake for 15-20 minutes, until slightly golden on top.

I can’t tell you how long the cookies will last, because we ate them all right away. 😀

imgp5458

imgp5457

imgp5460


Za sve vas koji ste na niskohistaminskoj dijeti, deserti su vjerojatno samo stvar daleke prošlosti. E pa imam za vas recept za keksiće koji su fini i super jednostavni za napraviti. Ja sam upotrijebila silikonski kalup za mini mafine kako bi keksići ostali na mjestu i čišćenje bilo brzo, ali naravno da ih možete peći na protvanu obloženom masnim papirom.

SASTOJCI:

(Za 11 malih keksića / 0,91 kn po keksu / 10,01 kn za sve)

1 velika jabuka, oguljena i naribana (1,50 kn)

3 žlice rastopljenog kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice meda (2,00 kn)

3/4 šalice heljdinog brašna (3,00 kn)

2 žlice ribanog kokosa (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. U zdjeli pomiješajte ribanu jabuku, kokosovo ulje, sol i med. Dodajte heljdino brašno i miješajte da sve bude jednolično. Ako vam se smjesa čini pregustom, slobodno dodajte žlicu vode. Podijelite smjesu za kekse među posudicama za mafine, ili ju raširite po protvanu obloženom papirom za pečenje, a keksiće posipajte ribanim kokosom. Pecite 15-20 minuta, dok keksići ne budu zlatno-žuti.

Rado bi vam rekla koliko dugo keksići mogu stajati, ali problem je u tome što smo sve odmah slistili. 😀

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

I feel like green beans are a totally underestimated vegetable. Which is sad, because I really like them a lot. The following recipe works great served either warm or cold. I usually serve the green beans warm as a side dish, but cold as a salad. For me both are equally tasty and satisfying.

IMGP5170

INGREDIENTS:

(Yields 4 servings / 0.30 EUR per serving / 1.21 EUR for all)

2 tbsp olive oil (0.09 EUR)

500 g of frozen green beans (1.00 EUR)

3 cloves of garlic, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

IMGP5174

METHOD:

Preheat a deep skillet or a pot on high heat. Add in oil, green beans, minced garlic, salt and pepper and stir vigorously. Cook covered for 10-15 minutes, while stirring occasionally. Adjust the cooking time by how well done you prefer your green beans. The recipe would also work great with fresh green beans, but I would briefly blanch those before cooking with garlic and spices.

IMGP5173


Čini mi se kao da  su mahune totalno podcijenjeno povrće. Što je malo tužno, jer ih ja stvarno jako volim. Ovaj recept funkcionira jednako dobro topao ili hladan. Ja obično mahune poslužim tople kao prilog, a hladne kao salatu. Oboje mi je jednako fino.

SASTOJCI:

(Za 4 porcije / 2,24 kn po porciji / 8,97 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte duboku tavu ili lonac na visokoj temperaturi. Dodajte ulje, mahune, sjeckani češnjak, sol i papar pa dobro promiješajte. Kuhajte poklopljeno 10-15 minuta uz povremeno miješanje. Vrijeme kuhanja prilagodite tome kakvu teksturu mahuna volite. Ovaj bi recept jednako dobro funkcionirao i sa svježim mahunama, samo bi ih ja kratko blanširalal prije nego što bi ih stavila kuhati sa češnjakom i začinima.

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

We’ve been having some really hot and humid weather so all I feel like eating are salads and watermelons. Without further ado, here’s a super simple recipe for a crunchy and refreshing salad.

IMGP5162

INGREDIENTS:

(Yields 1 serving / 0.67 EUR)

3 large carrots (0.20 EUR)

1 tbsp coconut strips (0.07 EUR)

1 tbsp chopped parsley (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

Juice from 1 lime (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Wash, peel and grate carrot on a box grater. Mix with coconut, parsley, olive oil, lime juice, salt and pepper and serve chilled. I happened to have fresh coconut which I’ve cut into thin strips, but I’m sure this would work just as well with dried coconut.

IMGP5163


Pošto je vrijeme zadnjih dana vruće i sparno, jedine stvari koje mi se jedu su salate i lubenica. Bez daljnjeg pametovanja, evo vam jedan turbo jednostavni recept za hrskavu i osvježavajuću salatu.

SASTOJCI:

(Za 1 porciju / 4,89 kn)

3 velike mrkve (1,50 kn)

1 žlica kokosovih trakica (0,50 kn)

1 žlica nasjeckanog peršina (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

Sok od 1 limete (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite, ogulite i naribajte mrkvu na ribežu. Pomiješajte sa kokosom, peršinom, maslinovim uljem, sokom od limete, soli i paprom, pa poslužite ohlađeno. Ja sam igrom slučaja imala svježi kokos koji sam narezala na tanke trakice, ali sigurno bi ovdje funkcionirao i sušeni kokos.

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

Peanut Butter Banana Oat Squares / Zobene kocke sa bananom i kikiriki maslacem

You’re in dire need of a portable, budget friendly and healthy breakfast idea? Look no further, friends, for these will change your life.

Take out a few minutes out of your weekend to prepare breakfast for the upcoming week and start your day right. Double or even quadruple this recipe to take things even further and have breakfast sorted out for almost the entire month, because these freeze great. Really, you can have no more excuses for skipping breakfast in the morning.

IMGP4926

INGREDIENTS:

(Yields 4 squares / 0.28 EUR per square / 1.11 EUR for all)

1 tbsp butter or coconut oil for vegan version + more for greasing the baking dish (0.07 EUR)

1 tbsp honey (0.13 EUR)

2 tbsp peanut butter (0.27 EUR)

½ cup warm water (–)

1 banana (0.20 EUR)

Pinch of salt (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp ground flax seed (0.13 EUR)

1 ½ cup rolled oats (0.27 EUR)

IMGP4929

METHOD:

Preheat oven to 200°C. Lightly grease a small baking dish with butter or coconut oil and set aside. Add butter (or coconut oil, if using), honey, peanut butter and water to a small sauce pan and heat up while stirring occasionally until everything is melted and combined. You can also do this in a microwave. Mash up the banana using a fork or a potato masher, stir in salt and vanilla, then add in flax seed, oats and butter mixture and stir until combined.

IMGP4932

Transfer the batter into prepared baking dish, even out the top with the back of a spoon and bake for 30 minutes, until firmed up and crispy. Allow the oatmeal to cool off in the baking dish for about 5 minutes, before slicing into squares and carefully transferring on a rack to cool off completely and thus firm up a bit. Once completely cool, wrap each individual square in parchment paper or cling foil and refrigerate in airtight container for up to a week, for a quick grab in the morning. To freeze, just add individually wrapped squares to a zip-lock bag and thaw as needed.

IMGP4934

IMGP4948


Tražite ideju za prenosivi, jeftin i zdravi doručak? Ne tražite dalje, jer ovo će vam promijeniti život.

Odvojite par minuta za vrijeme vikenda kako bi ste pripremili doručak za nadolazeći tjedan i tako započeli svoj dan na pravi način. Udvostručite ili čak učetverostručite ovaj recept, pa ćete imati riješen doručak za skoro cijeli mjesec, jer se ove kocke super zamrzavaju. Stvarno, više ne možete imati izgovor zašto ste ujutro preskočili doručak.

SASTOJCI

(Za 4 kocke / 2,05 kn po kocki / 8,21 kn za sve)

1 žlica maslaca ili kokosovog ulja za vegansku verziju + malo za namastiti posudu (0,50 kn)

1 žlica meda (1,00 kn)

2 žlice kikiriki maslaca (2,00 kn)

½ šalice tople vode (–)

1 banana (1,50 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice mljevenih sjemenki lana (1,00 kn)

1 ½ šalica zobenih pahuljica (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite mali protvan za pečenje i stavite na stranu. U malom lončiću zagrijte skupa maslac (ili kokosovo ulje, ako ga koristite), med, kikiriki maslac i vodu i povremeno miješajte dok se sve ne rastopi. To također možete napraviti i u mikrovalnoj. Zgnječite bananu viljuškom ili gnječilicom za krumpir, dodajte u nju sol i ekstrakt vanilije, pa na kraju umiješajte lan, zobene pahuljice i mješavinu maslaca.

Smjesu izlijte u pripremljeni protvan, poravnajte stražnjom stranom žlice i pecite 30 minuta, dok se ne stisne i ne dobije hrskavu koricu. Pustite da se sve ohladi 5 minuta u protvanu, prije nego što ćete narezati na kocke i pažljivo ih premjestiti na rešetku da se ohlade do kraja i tako stisnu. Kada su kocke skroz hladne, zamojtajte svaku pojedinačno u papir za pečenje ili prozirnu foliju. Čuvajte u hladnjaku u hermetički zatvorenoj posudi do tjedan dana. Ako ćete kocke smrznuti, samo dobro umotajte pojedinačno zamotane kocke u plastičnu vrećicu i odmrznite po potrebi.

Peanut Butter Banana Oat Squares / Zobene kocke sa bananom i kikiriki maslacem

Corn Flour Scones (vegan, gluten-free, low histamine) / Pogačice od kukuruznog brašna (veganske, bezglutenske, nisko histaminske)

You want warm scones for that special weekend breakfast? No problem! These you can literally whip up in five minutes, bake and then enjoy piping hot, straight out of the oven. You need just four things to make them – corn flour, boiling water, salt and a bit of fat. I’ve used coconut oil, but feel free to substitute with any cooking oil or even butter.

INGREDIENTS:

(Yields 9 small scones / 0.05 EUR per scone / 0.41 EUR for all)

2 cups corn flour (0.20 EUR)

½ tsp salt (0.01 EUR)

1 tbsp coconut oil (0.20 EUR)

1 ¼ cup boiling water (–)

IMGP4783

METHOD:

Preheat oven to 250°C. Place a silicone mat on a baking sheet and set aside. Alternatively, line baking sheet with aluminum foil and lightly grease. In a bowl whisk together flour and salt. Make a small well, place inside tablespoon of coconut oil and then pour in boiling water which will melt the coconut oil. Using a fork, give all a quick and vigorous stir.

IMGP4786

At this point the water should have cooled off enough to handle, so you can finish off making the dough with your hands. It should be pretty soft, but not sticky. Divide the dough into scones and spread on prepared baking sheet. I used a huge ass ice cream scoop for this and then pressed the balls flat with my hand.

Bake for 25 minutes, until golden and crispy. Enjoy hot, straight out of the oven, for maximum yum.


Jedu vam se vruće pogačice za taj posebni vikend doručak? Nema problema! Ove možete smutiti u doslovce pet minuta, ispeći i onda navaliti na njih dok su vruće, ravno iz pećnice. Trebaju vam samo četiri stvari da ih napravite – kukuruzno brašno, kipuća voda, sol i malo masnoće. Ja sam upotrijebila kokosovo ulje, ali slobodno ga zamijenite bilo kojim drugim uljem za kuhanje ili čak maslacem.

SASTOJCI:

(Za 9 malih pogačica / 0,33 kn po pogačici / 3,01 kn za sve)

2 šalice kukuruznog brašna (1,50 kn)

½ žličice soli (0,01 kn)

1 žlica kokosovog ulja (1,50 kn)

1 ¼ šalice kipuće vode (–)

PRIPREMA:

Zagrijte pećnicu na 250°C. Stavite silikonski podložak na pleh za pečenje ili obložite pleh aluminijskom folijom i mrvicu namastite. U zdjeli pomiješajte brašno i sol. Napravite malo udubljenje u koje ćete staviti žlicu kokosovog ulja pa preko svega prelijte kipuću vodu. Viljuškom sve brzo i snažno pomiješajte.

Sada se voda već dovoljno ohladila, pa rukama dovršite tijesto. Ono bi trebalo biti dosta mekano, ali se ne bi smjelo lijepiti. Podijelite tijesto u pogačice i raširite po pripremljenom protvanu. Ja sam tijeso grabila ogromnom žlicom za sladoled i onda rukom lagano spljoštila loptice.

Pecite 25 minuta, dok pogačice ne budu zlatne i hruskave. Za maksimalnu sreću navalite na njih dok su vruće, odma iz pećnice.

Corn Flour Scones (vegan, gluten-free, low histamine) / Pogačice od kukuruznog brašna (veganske, bezglutenske, nisko histaminske)