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.

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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.

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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)

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 (–)

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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.

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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)

Buckwheat Bread (vegan, paleo, gluten-free, low histamine) / Kruh od heljdinog brašna (veganski, paleao, bezglutenski, nisko histaminski)

If you have special dietary needs, this might be just the thing for you. Contrary to what its name might suggest, buckwheat is unrelated to wheat. In fact, it’s not even a grain and one of its closest relatives is rhubarb.

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INGREDIENTS:

(Yields 1 small loaf / 1.52 EUR)

2 cups buckwheat flour (1.20 EUR)

3 tbsp ground flax seeds (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp salt (0.01 EUR)

1 tbsp coconut oil, melted (0.20 EUR)

1 cup warm water (–)

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METHOD:

Preheat oven to 200°C. Line baking sheet with parchment paper and set aside. In a bowl, whisk together flour, flax seeds, baking powder and salt. Make a small well in dry mixture and pour in melted coconut oil and water. Mix using a spoon until shabby dough forms and then dump everything on clean counter and give the dough a short kneading. As necessary, work more water or flour into the dough. You want it to be pliable and not stick to your fingers.

Form the dough into a ball and place on prepared baking sheet. Using a sharp knife, make a cross incision in the dough. Bake for about 40 minutes, until deep golden brown. The bread should give a hollow sound when you tap it. Allow the bread to cool completely before cutting into it.

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Ako imate specijalne prehrambene potrebe, ovo je možda prava stvar za vas. Suprotno onome što engleska inačica imena govori, heljda nema nikakve veze sa pšenicom. Štoviše, heljda uopće nije žitarica, a jedan od najbližih rođaka joj je rabarbara.

SASTOJCI:

(Za 1 malu štrucu / 11,31 kn)

2 šalice heljdinog brašna (9,00 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice soli (0,01 kn)

1 žlica kokosovog ulja, rastopljenog (1,50 kn)

1 šalica tople vode (–)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan za pečenje masnim papirom, pa stavite na stranu. U zdjeli pomiješajte brašno, lan, prašak za pecivo i sol. Napravite malu udubinu u smjesi pa unutra ulijte rastopljeno kokosovo ulje i toplu vodu. Miješajte žlicom dok se ne krene formirati labavo tijesto, a onda sve iskrenite na čistu radnu plohu i kratko promijesite. Po potrebi, u tijesto dodajte još malo vode ili brašna. Tijesto ne smije biti pretvrdo i ne smije vam se lijepiti za ruke.

Formirajte tijesto u kuglu i stavite na pripremljeni protvan. Oštrim nožem zarežite križ na tijestu. Pecite oko 40 minuta, dok kruh ne dobije duboku zlatno-smeđu boju. Znati ćete da je kruh gotov kad bude zvučao šuplje kada po njemu kucnete. Pustite da se kruh do kraja ohladi prije nego što ga zarežete.

Buckwheat Bread (vegan, paleo, gluten-free, low histamine) / Kruh od heljdinog brašna (veganski, paleao, bezglutenski, nisko histaminski)

Buckwheat Flour Apple Banana Bread (vegan, gluten free, processed sugar free, low histamine) / Kruh od banana i heljdinog brašna sa jabukama (veganski, bezglutenski, bez procesiranog šećera i niskohistaminski)

If you are on a histamine low diet, then you know all too well the scarcity of safe foods. If you want to take things further and in addition eat vegan and gluten free, well, then you can basically rotate a handful of ingredients. My boyfriend is currently on such diet. We jokingly call what he eats Gulag 1 and Gulag 2 Menus. We invented a new dish last week which he happily proclaimed to be Gulag Premium Menu. But today’s bread we named Royal Gulag Menu.

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INGREDIENTS:

(Yields 1 small loaf / 3.02 EUR per loaf)

3 small overripe bananas (0.53 EUR)

1 cup applesauce (0.40 EUR)

4 tbsp coconut oil + more for greasing the pan (0.67 EUR)

2 tbsp ground flax seed (0.07 EUR)

2 cups whole grain buckwheat flour (1.20 EUR)

1 tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

1 medium sized apple (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Grease bread pan with coconut oil, line with parchment paper and set aside. In a bowl, mash bananas. Whisk in applesauce and coconut oil. Add in flax seed, buckwheat flour, baking powder and salt and stir until uniform. Transfer into the prepared bread ban and even out using a spatula. Core and thinly slice the apple and arrange on top of the bread dough.

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Bake for 30 minutes, until a skewer inserted inside comes out clean. Once done, allow to cool in a pan for 10 minutes, before transferring on a rack to cool completely. Serve with milk of choice and drizzled with more apple sauce, if desired.

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Ako ste na histaminskoj dijeti, onda znate dobro kako je malo sigurnih namirnica. Ako želite odvesti stvari korak dalje i uz to jesti veganski i bezglutenski, pa, onda u principu možete rotirati pregršt sastojaka. Moj dečko je trenutno na takvoj dijeti. U šali ono što jedemo zovemo Gulag 1 i Gulag 2 Meni. Prošli smo tjedan izmislili novo jelo koje je sav sretan proglasio Gulag Premijum Menijem. Ali današnji smo kruh nazvali Kraljevski Gulag Meni.

SASTOJCI:

(Za 1 malu štrucu / 22,61 kn po štruci)

3 male prezrele banane (4,00 kn)

1 šalica pirea od jabuke (3,00 kn)

4 žlice kokosovog ulja + malo za namastiti kalup (5,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

2 šalice integralnog heljdinog brašna (9,00 kn)

1 žličica praška za pecivo (0,10 kn)

Prstohvat soli (0,01 kn)

1 srednja jabuka (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh sa kokosovim uljem, obložite papirom za pečenje i stavite na stranu. U zdjeli zgnječite banane gnječilicom za krumpir. Umiješajte pire od jabuke i kokosovo ulje. Ubacite unutra lan, heljdino brašno, prašak za pecivo i sol pa sve miješajte dok ne postane jednolično. Prebacite u kalup za pečenje i poravnajte špatulom. Očistite jabuku od sjemenki i tanko narežite pa poslažite po tijestu.

Pecite 30 minuta, dok čačkalica umetnuta u kruh ne izađe čista. Kada je kruh gotov, pustite ga da se 10 minuta hladi u kalupu, prije nego što ćete ga izvaditi i na rešetki ohladiti do kraja. Poslužite kruh sa mlijekom po izboru i po želji pokapanog sa još pirea od jabuke.

Buckwheat Flour Apple Banana Bread (vegan, gluten free, processed sugar free, low histamine) / Kruh od banana i heljdinog brašna sa jabukama (veganski, bezglutenski, bez procesiranog šećera i niskohistaminski)