Festive Coconut Bliss Balls (raw, paleo) / Energetske kuglice sa kokosom u blagdanskim aromama (sirove, paleo)

With Christmas time and holidays slowly approaching, I’ve been thinking about festive seasonal recipes so I get my things organized and ready ahead of time. This desert / healthy snack is super easy and quick to make, but the combination of cloves and cinnamon gives the Christmas-y vibe, so I’m definitely keeping this in my arsenal.

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INGREDIENTS:

(Yields 12-15 bliss balls / 1.10 EUR)

1 cup pitted dates (0.67 EUR)

1 cup desiccated coconut (0.33 EUR)

½ cup water (–)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground cloves (0.03 EUR)

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METHOD:

Add all of the ingredients to a food processor and pulse until a crumbly dough forms. If the dough feels too wet and too sticky, add a bit more coconut. Using your hands shape the dough into balls. Store the bliss balls in your fridge in an airtight container for up to a week. Hide from all family members who lack self-control, as these are super tasty and addictive.

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Pošto se božićno i blagdansko vrijeme polako približavaju, razmišljam o prigodnim receptima kako bih unaprijed imala sve pripremljeno i posloženo. Ovaj desert / zdravi snack je jako jednostavan i brz, ali kombinacija cimeta i klinčića baš daje onu pravu božićnu vibru. Stoga ovo definitivno ostaje u mojem arsenalu.

SASTOJCI:

(Za 12-15 kuglica / 8,25 kn)

1 šalica odkoštenih datulja (5,00 kn)

1 šalica kokosovog brašna (2,50 kn)

½ šalice vode (–)

1 žličica cimeta u prahu (0,50 kn)

½ žličice klinčića u prahu (0,25 kn)

PRIPREMA:

Ubacite sve sastojke u multipraktik i pulsirajte dok ne dobijete grudičasto tijesto. Ako vam se čini da je tijesto previše mokro i ljepljivo, ubacite još malo kokosa. Rukama tijesto formirajte u kuglice. Kuglice čuvajte u hladnjaku u hermetički zatvorenoj posudi, gdje će držati do tjedan dana. Obavezno sakrijte od svih članova domaćinstva kojima fali samokontrole, pošto ove kuglice izazivaju ovisnost.

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Festive Coconut Bliss Balls (raw, paleo) / Energetske kuglice sa kokosom u blagdanskim aromama (sirove, paleo)

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

If you’re in a mood for a fancy sandwich, this is a great idea how you can treat yourself. You can even be super nice and treat your friends and your family too. These sandwiches are the bomb and everyone should make them. I mean, if they are into meat and dairy, that is.

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INGREDIENTS:

(Yields 2 servings / 1.85 EUR per serving / 3.69 EUR for all)

For the beef:

150 grams of beef rump (1.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the caramelized onions:

2 onions (0.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Good pinch of brown sugar (0.01 EUR)

For the spinach:

Large handful of baby spinach (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For sandwich assembly:

2 large, thick slices of toasted bread (0.27 EUR)

2 tsp mustard (0.08 EUR)

100 grams of Brie cheese (1.00 EUR)

Drizzle of Sriracha sauce (0.07 EUR)

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METHOD:

First prepare and season the meat, so it has a bit of a time to sit while you assemble the rest. Thinly slice the beef rump, making sure you are cutting against the grain. Toss the meat strips with oil, salt and pepper and set aside to rest while you make everything else.

Thinly slice the onions and add them to a non-stick skillet with a tablespoon of oil on a medium heat. Sprinkle with a pinch of salt, then cook for about ten minutes, until the onions are softened and caramelized. When the onions are already soft and nicely browned, sprinkle them with a bit of brown sugar and cook for another minute or two for that extra punch. Remove from the skillet and keep warm.

Add the spinach and minced garlic to the same skillet and season with salt and pepper. Give a good stir and cook for a minute or two, just until the spinach wilts down. Remove from the skillet and also keep warm.

If needed, wipe the skillet down with a paper towel before adding in sliced beef rump.Cook for 3-4 minutes, until thoroughly cooked on all sides.

Once you have everything prepared, assemble your sandwiches. Thinly spread some mustard on toasted bread, then top with Brie, spinach, beef and onions. Finally, drizzle a bit of Sriracha (or any other hot sauce of your choosing) over everything and dig in. To completely round the meal, serve the sandwiches with a big leafy salad.

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Ako ste raspoloženi za fensi sendviče, ovo je baš prava poslastica s kojom se možete počastiti. A možete počastiti i prijatelje i obitelj. Ovi sendviči su totalna bomba i mislim da ih apsolutno svi trebaju isprobati. Naravno, ako jedu meso i mliječne proizvode.

SASTOJCI:

(Za 2 porcije / 13,72 kn po porciji / 27,43 kn za sve)

Za meso:

150 g junećeg buta (9,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

Za karamelizirani luk:

2 velika luka (1,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat smeđeg šećera (0,05 kn)

Za špinat:

Veliki pregršt baby špinata (5,00 kn)

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

Dobar prstohvat soli (0,01 kn)

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

Za sendviče:

2 velike, debele šnite tostiranog kruha (2,00 kn)

2 žličice senfa (0,60 kn)

100 g Brie sira (7,50 kn)

Malo Sriracha umaka (0,50 kn)

PRIPREMA:

Prvo pripremite i začinite meso, tako da ima vremena odmoriti dok spremate sve ostalo. Tanko narežite but na trakice, pazeći da režete poprečno od vlakana. Pomiješajte meso sa uljem, solju i paprom i stavite na stranu.

Tanko narežite luk i sa žlicom ulja bacite na neprijanjajuću tavu na umjerenoj vatri. Začinite luk sa solju te kuhajte desetak minuta, dok ne omekša i ne karamelizira se. Kada luk već dobije smećkastu boju, posipajte sa malo smeđeg šećera i kuhajte još koju minutu-dvije, za završni štih. Maknite iz tave i držite na toplom.

U istu tavu ubacite špinat sa češnjakom, solju i paprom. Dobro promiješajte i kuhajte samo minutu-dvije, koliko je potrebno da špinat povene. Maknite iz tave i također držite na toplom.

Po potrebi, tavu prebrišite kuhinjskim ručnikom prije nego u nju stavite meso. Kuhajte 3-4 minute, dok ne bude gotovo sa svih strana.

Kada su vam svi sastojci spremni, složite sendviče. Tostirani kruh tanko premažite senfom. Stavite brie, špinat, junetinu i luk. Za kraj sve pokapajte Srirachom ili kojim drugim ljutim umakom po vašem izboru i navalite. Da zaokružite obrok, sendviče poslužite sa velikom zelenom salatom.

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

Homemade Salty Crackers (vegan) / Slani krekeri (veganski)

I’m one of those people who can be quite ambivalent to sweets. But when it comes to salty snacks, put a bowl of chips in front of me and see them disappear faster than you can properly pronounce Eyjafjallajökull.

Therefore, these homemade salty crackers are my crack. They’re super easy to make and can keep in an airtight container at room temperature for a couple of weeks. That is, if you by any chance forget about them and don’t polish off the whole tray immediately. Also, they’re on a healthier side of spectrum than your regular store-bought chips, crackers and related products, so you can feel less guilty about you snacking frenzy. Just saying!

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INGREDIENTS:

(Yields about 50 crackers / 0.50 EUR)

1 cup all-purpose flour (0.07 EUR)

1 cup finely ground sunflower seeds (0.13 EUR)

2 tbsp ground flax seeds (0.07 EUR)

1 tbsp sesame seeds (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp cumin (0.07 EUR)

¼ tsp freshly ground black pepper (0.02 EUR)

Pinch of baking powder (0.01 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

4-5 tbsp water (–)

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METHOD:

Preheat the oven to 170°C. In a bowl, mix together flour, ground sunflower seeds, flax seeds, sesame seeds, salt, cumin, pepper and baking powder. Add in the oil and about three tablespoons of water. Mix everything well until a shaggy dough forms and as needed, add the remaining water bit by bit until the dough holds together. Using your hands shape the dough into a flat disk and place it between two sheets of parchment paper. Roll the dough out into a thin sheet, remove the top parchment and cut into rectangles. If desired, you can sprinkle the crackers with a bit more salt, which isn’t necessary, but is highly suggested.

I’ve made these a few times so I can confirm that the crackers won’t expand, so there is no need to space them out. Simply carefully transfer the whole sheet of parchment with cut crackers on a large flat baking tray and bake for 20-25 minutes. My first attempt of making these (as seen on pictures) involved shaping the dough into a log, refrigerating, cutting into thin coins and then rolling out into even thinner disks, which not only proved to be super laborious, but completely unnecessary.

Once the crackers are done and golden brown, remove them from the oven and allow them to cool completely on a baking tray before storing in an airtight container at room temperature. Just don’t put them in the fridge because they’ll end up soggy.

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Ja sam jedna od onih osoba koja može biti skroz ambivalentna prema slatkišima, ali zato stavite ispred mene zdjelu čipsa i samo gledajte kako ju počistim prije nego uspijete ispravno izgovoriti Eyjafjallajökull.

Naravno, ovi su krekeri moj crack. Jako ih je lako za napraviti, a u hermetički zatvorenoj posudi na sobnoj temperaturi mogu držati tjednima. Pod uvjetom da slučajno na njih zaboravite i ne sljuštite odmah cijeli protvan. Također, ipak su na zdravijoj strani spektra od tipičnih kupovnih čipseva, krekera i srodnih proizvoda, pa se možete osjećati manje krivima jer ste se zanijeli sa grickanjem. Samo kažem.

SASTOJCI:

(Za 50-tak krekera / 3,66 kn)

1 šalica glatkog brašna (0,50 kn)

1 šalica fino mljevenih suncokretovih sjemenki (1,00 kn)

2 žlice mljevenog lana (0,50 kn)

1 žlica sezama (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica kima u zrnu (0,50 kn)

¼ žličice svježe mljevenog crnog papra (0,15 kn)

Prstohvat praška za pecivo (0,10 kn)

4 žlice suncokretovog ulja (0,40 kn)

4-5 žlica vode (–)

PRIPREMA:

Zagrijte pećnicu na 170°C. U zdjeli pomiješajte brašno, mljeveni suncokret, lan, sezam, sol, kim, papar i prašak za pecivo. Dodajte ulje i oko tri žlice vode, pa dobro sve promiješajte dok se ne oformi labavo tijesto. Po potrebi malo po malo dodajte ostatak vode dok se tijesto ne drži skupa. Rukama formirajte tijesto u disk i stavite ga između dva lista papira za pečenje. Razvaljajte u tanku plahtu, maknite gornji papir i izrežite tijesto u kvadratiće. Ako želite, posipajte krekere sa još mrvicom soli. Ovo nije nužno, ali je apsolutno preporučljivo.

Ja sam ove krekere radila već nekoliko puta i mogu vam reći kako se oni neće uopće raširiti dok se peku, tako da ih nema potrebe razmicati. Jednostavno pažljivo preselite list papira sa narezanim krekerima na ravni veliki protvan i pecite 20-25 minuta. Prvu turu krekera koju sam ikada napravila (a koja je i tu na slikama) radila sam tako da sam prvo tijesto formirala u kladu, onda ohladila, pa narezala na tanke novčiće, pa na kraju još tanje razvaljala u diskove. To se sve pokazalo ne samo užasno dugotrajnim, već i apsolutno nepotrebnim.

Kada su krekeri pečeni i zlatno-smeđi, izvadite ih iz pećnice i ostavite da se skroz ohlade na protvanu. Onda ih preselite u hermetički zatvorenu posudu i čuvajte na sobnoj temperaturi. Nemojte ih ni slučajno stavljati u hladnjak jer će se razgnjecati.

Homemade Salty Crackers (vegan) / Slani krekeri (veganski)

Quick and Easy Hummus with Homemade Tahini (vegan) / Brzi i jednostavni humus sa domaćim tahinijem (veganski)

This hummus is so delicious and super easy to make. It also came out costing next to nothing because I used homemade tahini, instead of buying the expansive pre-packaged stuff. And let me tell you right away, making homemade tahini is the easiest thing in the world. However, you will need a good coffee grinder or a powerful food processor with coffee grinder blades. I also added some peanut butter into the finished hummus for additional yumminess, but you’re welcome to replace it with more tahini if you’re one of those hummus purists or just don’t care for peanut butter.

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INGREDIENTS:

(Yields 2 jars / 0.60 EUR per jar / 1.20 EUR for all)

For tahini:

¼ cup toasted hulled sesame seeds (0.13 EUR)

1-2 tsp sunflower seed oil (0.01 EUR)

For the hummus:

1 can of cooked chickpeas (0.67 EUR)

¼ cup of aquafaba – reserved chickpea water (–)

1 garlic clove (0.03 EUR)

2 tbsp homemade tahini (price already calculated above)

1 tbsp peanut butter (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

1 tbsp lemon juice (0.07 EUR)

½ tsp smoked paprika (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

First make the tahini in a coffee grinder by pulsing sesame seeds with sunflower seed oil until creamy and smooth. This might take a minute or two, depending on your processor, and you’ll probably have to scrape the sides a couple of times. Add in a bit more oil if needed.

Drain the chickpeas, but reserve aquafaba (which is a fancy name for the chickpea water) for later. Add all of the hummus ingredients to a food processor and pulse until smooth. If needed, add in a bit more of the reserved water, a tablespoon at a time, until the hummus reaches a desired consistency. Serve chilled with a nice crusty bread or pita for dipping. Or with a bunch of sliced veggies.

The hummus will keep refrigerated in an airtight container for at least a week.

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Ovaj humus je jako ukusan, a totalno jednostavan za pripremiti. Osim toga, cijena mu je super niska iz razloga što sam ja napravila svoj tahini, umjesto da stavim kupovni. I odmah da znate, napraviti domaći tahini je najlakša stvar na svijetu. Međutim, trebati će vam za to ili dobar mlinac za kavu, ili jaki multipraktik koji ima nastavak sa oštricama kao u mlincu za kavu. Ja sam u humus također ubacila i malo kikiriki maslaca jer ga obožavam. Međutim, vi ga slobodno zamijenite sa još tahinija ako ste purist kada je u pitanju priprema humusa ili jednostavno ne volite kikiriki maslac.

SASTOJCI:

(Za 2 teglice / 4,51 kn po teglici / 9,02 kn za sve)

Za tahini:

¼ šalice oljuštenog tostiranog sezama (1,00 kn)

1-2 žličice suncokretovog ulja (0,10 kn)

Za humus:

1 konzerva kuhanog slanutka (5,00 kn)

¼ šalice aquafabe – tekućine koja ostane od slanutka (–)

1 češanj češnjaka (0,25 kn)

2 žlice domaćeg tahinija (cijena uračunata gore)

1 žlica kikiriki maslaca (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žlica limunovog soka (0,50 kn)

½ žličice dimljene paprike (0,25 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Prvo pripremite tahini tako da u mlincu za kavu propulsirate sezam sa suncokretovim uljem dok ne dobijete glatku kremu. To bi moglo potrajati i koju minutu, ovisno o tome koliko vam je jak mlinac, odnosno multipraktik. Također, vjerojatno ćete s vremena na vrijeme morati špatulom postrugati stranice, a po potrebi dodajte još i mrvicu ulja.

Ocijedite slanutak, ali sačuvajte svu tekućinu (aquafabu) za kasnije. Sve sastojke za humus dodajte u multipraktik i pulsirajte dok ne bude kremasto. Ako treba dodajte još malo sačuvane tekućine, žlicu po žlicu, dok humus ne bude željene konzistencije. Poslužite ohlađeno sa nekim finim hrskavim kruhom ili pita kruhom, ili pak sa narezanim komadima svježeg povrća.

Humus će u hermetički zatvorenoj posudi u hladnjaku držati barem tjedan dana.

Quick and Easy Hummus with Homemade Tahini (vegan) / Brzi i jednostavni humus sa domaćim tahinijem (veganski)

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.

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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)

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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.

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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.

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

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.

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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)

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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.

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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)

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.

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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)

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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.

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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)