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.

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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)

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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.

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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.

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

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

I have a confession to make. I am a hoarder when it comes to our freezer. I often stash food in there like I am preparing for the apocalypse and usually won’t stop until the freezer is bursting at its seams. Luckily, we only have a small, three drawer freezer. But my ambitions definitely exceed its size. As it happens, the freezer needs periodical defrosting, so when that time arrives, I work my way through the frozen stash. Only to build a new one right after. And so the circle of life continues.

During the last defrosting venture I found a bag of sliced porcini, which my dad foraged in the forest sometime last autumn. I instantly envisaged a giant plate of gnocchi filled with creamy mushroom sauce.

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INGREDIENTS:

(Yields 4 generous servings / 1.58 EUR / 6.31 EUR for all)

For the sauce:

3 tbsp sunflower seed oil (0.04 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

250 grams porcini mushrooms (free – they were foraged!)

500 grams Portobello mushrooms (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 cups sour cream (1.07 EUR)

½ cup warm water (–)

1 cup shredded cheese (0.67 EUR)

For gnocchi:

Water (–)

Good pinch of salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 kilo gnocchi (2.00 EUR)

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METHOD:

Peel and finely dice the onions. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Place a big pot on high heat and saute the onions on oil for about five minutes until translucent. Add in butter, mushrooms, salt and pepper, stir and cook until the mushrooms are cooked down a bit, for about 10 minutes. Turn the heat down and stir in sour cream, water and shredded cheese. Cook briefly while stirring constantly for just a few minutes, until the cheese is melted and the sauce is smooth and creamy.

At the same time while you’re making the sauce, place another pot of water on high heat for the gnocchi. Add in salt, oil and gnocchi when the water reaches a rolling boil and cook the gnocchi according to package instructions. Once done, drain and serve hot with the mushroom sauce.

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Moram vam priznati da sam poprilični hoarder kada je u pitanju hrana u zamrzivaču. Često ga natrpam kao da se spremam za apokalipsu i ne stajem dok nam zamrzivač ne puca po šavovima. Srećom, imamo samo onaj mali sa tri ladice. No moje ambicije definitivno premašuju njegov kapacitet, a kao što to već biva, s vremena na vrijeme ga se treba i odlediti. Kada dođe do toga, trudim se iskoristiti i pojesti akumulirane zalihe. Samo da bi odmah napravila nove te se tako krug života nastavlja.

U zadnjoj akciji odleđivanja nabasala sam na vrećicu vrganja koje je moj tata prošle jeseni nabrao u šumi. Odmah sam imala viziju ogromnog tanjura njoka u umaku od gljiva.

SASTOJCI:

(Za 4 izdašne porcije / 11,79 kn po porciji / 47,17 kn za sve)

Za umak:

3 žlice suncokretovog ulja (0,30 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

250 g vrganja (besplatni – nabrali smo ih sami!)

500 g šampinjona (15,00 kn)

½ žličice soli (0,01 kn)

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

2 šalice kiselog vrhnja (8,00 kn)

½ šalice tople vode (–)

1 šalica ribanog sira (5,00 kn)

Za njoke:

Voda (–)

Dobar prstohvat soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 kg njoka (15,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive obrišite vlažnim kuhinjskim ručnikom i narežite na tanke listiće. Stavite veliki lonac na jaku vatru i na ulju prodinstajte luk oko pet minuta dok ne bude staklast. Dodajte maslac, gljive, sol i papar, promiješajte, te kuhajte desetak minuta da se volumen gljiva smanji. Smanjite vatru i umiješajte kiselo vrhnje, vodu i ribani sir. Kuhajte uz stalno miješanje koju minutu dok se sir ne rastopi, a umak ne bude gladak i kremast.

Istovremeno dok pripremate umak, stavite još jedan lonac vode na jaku vatru za njoke. Čim voda zakipi dodajte sol, ulje i njoke, pa ih kuhajte prema uputama na pakiranju. Kada su njoki gotovi, ocijedite ih i poslužite vruće sa umakom od gljiva.

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

Vegan ”Meat” Sauce / Veganski ”mesni” umak

This sauce is super tasty and very easy and convenient to make. Therefore, ideal for lazy people like me. 😀 It also fooled a bunch of omnivores into thinking they were having something meaty, so it might be a great option for someone who is transitioning into vegan lifestyle.

Everything in this sauce is finely diced, but don’t be fooled. I used a food processor to do all the work for me. Just keep all of the ingredients separated once you process them, as you’re going to keep adding them to the sauce gradually.

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INGREDIENTS:

(Yields 6 servings / 0.91 EUR per serving / 5.44 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

2 tbsp vegan butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

1 tsp salt (0.01 EUR)

4 carrots (0.40 EUR)

½ cup white wine (0.67 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups tomato puree (0.53 EUR)

½ cup water (–)

2 cups frozen peas (0.80 EUR)

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METHOD:

Wash, peel and run all veggies and mushrooms in a food processor to shred.Keep all of the ingredients separated. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in vegan butter, then gradually add in the mushrooms and briefly cook until their bulk reduces. Add fresh garlic, garlic powder, bay leaf, Hungarian and smoked paprika, basil,black pepper and salt.Stir and cook for about a minute so the spices release their aromas, then stir in the carrots. Let those cook to slightly caramelize before pouring in white wine. Cook for about five minutes until the alcohol evaporates. Add parsley, pour in tomato puree and water, then bring to a boil.

Once boiling, reduce heat to low and simmer with a lid cracked open for 30 minutes. Stir occasionally and if needed, add in a splash more of water. After 30 minutes add in frozen peas and cook for additional 5-10 minutes until peas are done. This sauce freezes and reheats great and will go awesome with pasta, rice, gnocchi or mashed potatoes.

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Ovaj je umak jako ukusan, a veoma jednostavan za skuhati. Stoga je idealan za lijene ljude kao što sam ja. 😀 Također je i uspješno zavarao nekoliko svejeda da misle da jedu nešto mesno, pa bi bio dobra opcija i za nekoga tko prelazi na vegansku hranu.

Sve u umaku je fino nasjeckalo, ali nedajte se zavarati. Za sav posao zaslužan je moj multipraktik. Samo držite sve sastojke razdvojene nakon što ih usnitnite, jer ćete ih u umak dodavati postepeno.

SASTOJCI:

(Za 6 porcija / 6,78 kn po porciji / 40,66 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

2 žlice veganskog maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 žličica soli (0,01 kn)

4 mrkve (3,00 kn)

½ šalice bijelog vina (5,00 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

½ šalice vode (–)

2 šalice smrznutog graška (6,00 kn)

PRIPREMA:

Operite, ogulite, te usnitnite svo povrće i gljive u multipraktiku. Sve sastojke držite odvojenima. Stavite ulje u veliki lunac, pa na jakoj vatri par minuta dinstajte luk dok ne postane staklast. Dodajte maslac, pa postepeno dodajte gljive i kratko ih prokuhajte da im se smanji volumen. Sada ubacite svježi češnjak i onaj u prahu, kao i lovor, slatku i dimljenu papriku, bosiljak, papar i sol. Promiješajte i kuhajte minutu da začini otpuste svoje arome, pa umiješajte mrkvu. Pustite da se sve blago karamelizira prije nego podlijete vinom. Kuhajte oko pet minuta da alkohol ispari, a onda dodajte peršin, pasiranu rajčicu i vodu te pustite da zavrije.

Kada sve zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem oko 30 minuta. Povremeno promiješajte, a po potrebi dodajte mrvicu vode. Nakon 30 minuta dodajte smrznuti grašak, te kuhajte još 5-10 minuta dok grašak ne bude gotov. Ovaj se umak super podgrijava i smrzava, a odlično paše uz tjesteninu, rižu, njoke ili pire krumpir.

Vegan ”Meat” Sauce / Veganski ”mesni” umak

Olive and caper paste (Tapenade) / Pasta od maslina i kapara (tapenada)

Honestly, this recipe is super simple and might seem like a waste of olives. But I’ve been really enjoying it as a salad dressing lately, so I’ve decided to share it with you guys. Also, the olives add a ton of healthy fats to the salad situations and make a bag of humble greens combined with some cooked grains into a luxurious lunch.

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INGREDIENTS:

(Yields about ½ cup / 1.12 EUR)

½ cup pitted green olives (0.40 EUR)

2 tbsp capers (0.27 EUR)

2 salted anchovy fillets (0.13 EUR)

1 garlic clove (0.03 EUR)

3 tbsp olive oil (0.13 EUR)

1 tbsp lemon juice (0.13 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

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METHOD:

Throw all of the ingredients in a food processor and blitz until a thick, slightly chunky paste forms. Taste and adjust seasoning.Since olives, capers and anchovies are all salty, I find that there is no need for additional salt here, but all taste buds are different.

Use for smearing on toasted bread, for dipping veggies or crackers, as a pizza topping, or as a salad dressing, which is my personal favorite.

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Iskreno, ovaj je recept jako jednostavan i možda vam se čini kao gubitak maslina. Ali ja ga jako često koristim u zadnje vrijeme kao dresing za salatu, pa sam ga odlučila podijeliti i sa vama. Osim toga, masline salati dodaju hrpu zdravih masnoća, a skromnu vrećicu zelenjave u kombinaciji sa kuhanim žitaricama transformiraju u luksuzni ručak.

SASTOJCI:

(Za oko ½ šalice / 8,49kn)

½ šalice iskoštenih zelenih maslina (3,00 kn)

2 žlice kapara (2,00 kn)

2 slana fileta inćuna (1,00 kn)

1 češanj češnjaka (0,25 kn)

3 žlice maslinovog ulja (0,99 kn)

1 žlica limunovog soka (1,00 kn)

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

PRIPREMA:

Ubacite sve sastojke u multipraktik i pulsirajte dok ne dobijete gustu pastu sa nešto komadića. Kušajte i prilagodite začine. Pošto su masline, kapare i inćuni svi slani, meni tu ne treba dodatne soli, ali svako je nepce drugačije.

Tapenadu koristite kao namaz za tostirani kruh, sos za umakanje povrća ili krekera, kao nadjev za pizzu, ili kao dresing za salatu, a što je meni najdraža opcija.

Olive and caper paste (Tapenade) / Pasta od maslina i kapara (tapenada)

Creamy Mushroom Sauce / Kremasti umak od gljiva

I’m not gonna lie to you, this mushroom sauce isn’t something you should be eating while dieting. It’s super rich and tasty, but has enough fat in it to clog up any artery. However, for special occasions it’s an absolute must. Also, a few tablespoons will go a long way, so don’t be appalled by the amounts of butter and crème fraîche.

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INGREDIENTS:

(Yields 4 servings / 0.97 EUR per serving / 3.87 EUR for all)

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 tbsp butter (0.53 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 cup crème fraîche (0.80 EUR)

1 tbsp chopped fresh chives (0.27 EUR)

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METHOD:

Peel and finely dice the onion. Wash and thinly slice the mushrooms. Sauté diced onion on olive oil on high heat for about 10 minutes, until slightly caramelized. Throw in sliced mushrooms and butter, season with salt and pepper, and give a good stir. Cook the mushrooms for 15-20 minutes, until all of the water evaporates and mushrooms start browning and slightly crisping up. Reduce the heat to low and add in crème fraîche. Stir well to incorporate and add in a splash of water if necessary. Cook briefly, just to heat through, but don’t allow it to start boiling because the fats will start separating. Serve immediately over meat, potatoes or rice, sprinkled with fresh chives.

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Neću vam lagati – ovaj umak nije nešto što bi ste trebali jesti dok ste na dijeti. Jako je bogat i ukusan, ali ima dovoljno masnoća da začepi bilo koju arteriju. Međutim, za neku specijalnu priliku je apsolutno obavezan. Osim toga, par žlica će biti i više nego dovoljno, pa se nemojte frapirati količinom maslaca i milerama.

SASTOJCI:

(Za 4 porcije / 7,25 kn po porciji / 29,00 kn za sve)

3 žlice maslinovog ulja (0.99 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

4 žlice maslaca (4,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 šalica milerama (6,00 kn)

1 žlica svježeg nasjeckanog vlasca (2,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Operite i narežite gljive na tanke listiće. Na jakoj vatri desetak minuta dinstajte luk na maslinovom ulju, dok se lagano ne karamelizira. Ubacite gljive i maslac, začinite solju i paprom, te dobro promiješajte. Kuhajte gljive 15-20 minuta, dok sva voda ne ispari, a gljive se lagano ne zahrskaju. Skroz smanjite vatru i dodajte mileram. Dobro promiješajte da se sve sjedini, a po potrebi razrijedite sa mrvicom vode. Kratko kuhajte, samo da se umak ugrije, ali pazite da ne zavrije jer će se masnoće početi razdvajati. Odmah poslužite preko mesa, krumpira ili riže, posipano sa svježim vlascem.

Creamy Mushroom Sauce / Kremasti umak od gljiva

Basil and Cashew Pesto / Pesto od bosiljka i indijskih oraščića

Happy New Year everybody! I wish all the best to you in 2017 and that this year brings you abundance of health, happiness and prosperity. I’m starting off with another simple pesto recipe so we can ease into real life again now that all the obligatory partying and eating are behind us. Don’t get me wrong, I love the holiday season, but at this point I’m ready for some structure in my life again.

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INGREDIENTS:

(Yields 2 cups / 1.13 EUR per cup / 2.26 EUR for all)

Big handful of fresh basil (0.00 EUR / We grew it ourselves for free!)

1/3 cup of cashews (1.00 EUR)

1/3 cup olive oil (0.47 EUR)

1/3 cup grated hard cheese (0.67 EUR)

3 cloves of garlic (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Blitz all of the ingredients in a food processor to desired consistency. Taste and adjust seasoning. Your pesto is ready to serve over pasta, salads, roasted veggies and meats. It freezes great and refrigerates for up to a week.

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Sretna Nova Godina svima! Želim vam sve naj naj u 2017. i da vam ova godina donese obilje zdravlja, sreće i uspjeha. Započeti ću stvari sa još jednim jednostavnim receptom za pesto da se laganini vratimo u normalan život sada kada su svo to obligatorno tulumarenje i jedenje iza nas. Nemojte me krivo shvatiti, stvarno volim vrijeme blagdana, ali sam u ovom trenutku već spremna i za malo strukture u životu.

SASTOJCI:

(Za 2 šalice / 8,41 kn po šalici / 16,81 kn za sve)

Veliki pregršt svježeg bosiljka (0,00 kn / Mi smo sami svoj uzgojili besplatno!)

1/3 šalice indijskih oraščića (7,50 kn)

1/3 šalice maslinovog ulja (3,50 kn)

1/3 šalice fino naribanog tvrdog sira (5,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Sve sastojke ispulsirajte u multipraktiku do željene konzistencije. Kušajte i prilagodite začine. Vaš je pesto spreman za posluživanje preko tjestenine, salata, pečenog povrća ili mesa. Super se smrzava, a u hladnjaku može držati do tjedan dana.

Basil and Cashew Pesto / Pesto od bosiljka i indijskih oraščića

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)

Dear friends, I wish you all a bit belated very merry Christmas and that you thoroughly enjoy the rest of the holidays and festivities. I’m still recuperating a bit from the cleaning and cooking frenzy. As much as I try to keep everything low-key, it’s still difficult to resist the general tendency of going over the top. With the overflow of foodstuff, I haven’t cooked anything substantial since Christmas Eve.

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I’m sure I’m not the only one still gnawing on leftovers, so here’s a super quick and easy pesto recipe to brighten things up and dollop over your pasta, salads, roasted veggies or pretty much anything else you can think of. We had three really big indoor basil plants that were ripe and ready for harvest so pesto seemed like the best choice. If you’re going to do a bigger batch of pesto, and there really isn’t any reason why you shouldn’t, freeze whatever you have leftover for later.

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INGREDIENTS:

(Yields 1 cup / 0.52 EUR)

Big handful of fresh basil (0.00 EUR / We grew it ourselves for free!)

2 tbsp pumpkin seeds (0.13 EUR)

3 cloves garlic (0.10 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Add all ingredients to a food processor and pulse to desired consistency. Taste to adjust seasoning. Voila, your pesto is ready!

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Dragi prijatelji, svima vam sa malim zakašnjenjem želim jako sretan Božić i da puno guštate u ostatku blagdana i slavlja. Ja još uvijek dolazim k sebi od manije čišćenja i kuhanja. Koliko god se trudila da sve bude niskog intenziteta, i dalje mi je teško skroz se oduprijeti općoj tendenciji pretjerivanja. Sa svom tom količinom hrane, nisam skuhala ništa konkretno još od Badnjaka.

Sigurna sam da nisam jedina koja još žvače ostatke, tako da evo vam samo jedan brzinski i lagani recep za pesto sa kojim ćete podignuti i osvježiti tjesteninu, salate, pečeno povrće i bilo što drugo što vam padne na pamet. Mi smo doma u teglicama imali tri ogromna bosiljka koja su već neko vrijeme čekala da ih pobrstimo, pa se pesto činio kao najbolji izbor. Ako ćete raditi veću količinu pesta, a nema razloga da to ne napravite, sav višak možete slobodno smrznuti za kasnije.

SASTOJCI:

(Za 1 šalicu / 3,81 kn)

Veliki pregršt svježeg bosiljka (0,00 kn / Mi smo sami svoj uzgojili besplatno!)

2 žlice bučinih sjemenki (1,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Stavite sve sastojke u multipraktik i pulsirajte do željene gustoće. Kušajte i prilagodite začine. To je to, vaš je pesto spreman!

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)