Sirova hrana
Sve vise je poklonika ovoga nacina ishrane. U svetu , a Srbija ne zaostaje za trendovima. Puno njih je krenulo ovim putem . Zdravim .
Ako ste nekada probali neki pravi recept (ja sam imao srece da probam) videcete da to nije kao sa ostalim stvarima – dijetama ili kako ih vec zovete (obicno je tako) da se lisavate mnogih stvari , da jedete stvari koje ne volite , koje nisu bas ukusne itd
Sirova hrana ima jednu stvar sjajnu, da jedete sirovu hranu , da osetite pravi ukus hrane, i da mozete da izaberete od mnostva hrane i da jedete onu koju volite. Da pravite kombinacije koje su jako jako ukusne (kada sam video prvi put par stvari nije mi tako izgledalo) ali jeste – UKUSNO.
\Dacu Vam na kraju jedan recept da probate i sve ce Vam biti jasno.
Ova prica ima veze sa dva mesta. Jedno je New York (svi znate gde je i sta je ) a drugo je Čortanovci- ako ne znate gde je 60 km od Beograda. U pricu se umesala i jedna Sarma (da dobro ste procitali SARMA).
Kakve veze moze imati Sarma i Sirova ishrana? New York i Čortanovci.
Velike .
Jedan od najpoznatijih restorana sirove hrane u New York-u se zove Pure food and wine – klikni ovde da posetis sajt (Cista hrana i vino).
I zamislite ironije . Vlasnik i osnivac restorana i veliki poklonik sirove hrane je ova dama sa ovim imenom
Sarma Melngailis.
A Vi ako budete jeli po receptima od sarme , mozda i izgledate ko Sarma jednoga dana.
E pa da je ova Sarma nekim slucajem krenula u ovaj posao u Srbiji , ne bi slavno prosla. Jer ko bi otisao da jede sirovu hranu u kafanu ciji se vlasnik zove SARMA.
Srecom ona je to uradila u New York gde ti njujorcani nemaju pojma sta je Sarma.
E gde su sada ovde Čortanovci.
Ako se Vi interesujete za sirovu hranu (a ne bi bilo lose) onda treba da znate da postoji jedan blog (ima ih dosta vec) radionica koja Vas uci osnove o sirovoj hrani.
Olivera Rosic (ima srecu da se ne zove Sarma) organizuje ove radionice i ljudi dolaze radoznali , a odu presrecni. nasi prijatelji koji su bili vec par puta , i imaju samo pohvale za ovu radionicu.
Pa evo sve detalje imate ovde pa put pod noge.
http://sirovahrana.blog.rs/
I tako ste saznali kako Čortanovci, New York i Sarma imaju puno zajednickoga.
Obecao sam Vam recept . Evo ga (morate ga sami prevesti sorry).
Da vidite kako Sarma kuva , a ne kuva sarme.
Zucchini and Green Zebra Tomato Lasagna
Pignoli Ricotta
2 cups raw pignoli (pine) nuts, soaked for 1 hour or more
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons filtered water
Tomato Sauce
2 cups sun-dried tomatoes, soaked for 2 hours or more
1 small to medium tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice|
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon agave nectar
2 teaspoons sea salt
Pinch of hot pepper flakes
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup pistachios
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
Pinch of freshly ground black pepper
Assembly
3 medium zucchini, ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme
Pinch of sea salt
Pinch of freshly ground black pepper
3 medium green zebra tomatoes (or other heirloom variety), cut in half and then sliced
Whole basil leaves for garnish
Methods/steps
Pignoli Ricotta
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Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until throughly combined.
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Gradually add the water and process until the texture becomes fluffy, like ricotta
Tomato Sauce
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Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can.
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Add the drained tomatoes to a high-speed blender with he remaining ingredients and blend until smooth.
Basil-Pistachio Pesto
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Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.
Assembly
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1 Cut the zucchini crosswise in half, or into 3-inch lengths. Using a mandolin or vegetable peeler, cut the zucchini lengthwise into very thin slices, In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper.
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Line the bottom of a 9 by 13-inch baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about 1/3 of the tomato sauce over it and top with small dollops of “ricotta” and pesto, using about 1/3 of the tomato sauce over it and top with a small dollops of “ricotta” and pesto, using about 1/3 of each. Layer on about 1/3 of the tomato slices. Add another layer of zucchini slices and repeat twice more with the tomato sauce, “ricotta,” pesto, and tomato slices. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves.
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Alternatively, to make individual servings, place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of “ricotta” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves. Any leftover lasagna, whether made in a tray or individually, will taste great if kept in the refrigerator for at least a day or more, but it won’t look as good (which doesn’t matter if you’re standing by yourself and eating it directly from the refrigerator, as we’ve been known to do at home).
Additional Tips
The first real raw food dish that we ever prepared was a rougher version of this. It has since become the best-selling dish on our restaurant menu and is a perfect introduction for anyone trying raw foods for the first time. The flavors and textures are all familiar, and the vibrant nature of the dish always leaves a strong impression. Many variations on this are possible. Feel free to add marinated wild mushrooms or substitute summer squash for zucchini. As in so many other dishes, the quality, seasonality and freshness of the ingredients are the most important elements.”