SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
stdClass Object ( [id] => 283317 [title] => Iskušajte recept: raw-food tortille sa šampinjonima i umakom od avokada [alias] => iskusajte-recept-raw-food-tortille-sa-sampinjonima-i-umakom-od-avokada [catid] => 270 [published] => 1 [introtext] => [fulltext] => Podržite akciju Zeleni ponedjeljak i danas za iskušajte recept za malo drugačije tortilje. Otkrila nam ga je Tina Uglješić, čiji blog Zelenarium oduševljava poklonike zdrave prehrane.

SASTOJCI:

ZA TORTILJE:
3 šalice mrkve (ili 2 šalice pulpe od mrkve)
1 šaka sušenih rajčica
100 g zlatnog lana
4 žlice konopljina praha
2 šalice vode
1 žlica umaka tamari
50 g indijskih oraščića (prethodno namočenih)

ZA NADJEV:
rikola
5 smeđih šampinjona (portabella)
1-2 žlice shoyu ili tamari umaka
1 žlica maslinova ulja

ZA PRELJEV:
1 avokado
1 mladi luk
2-3 divlje šparoge
1 žličica soka od limuna
1 žlica maslinova ulja
sol (prema ukusu)

PRIPREMA:

TORTILJE: Isjeckajte mrkvu na kockice. Umjesto svježe mrkve možete koristiti i pulpu koja vam je preostala od hladno cijeđenog soka. U tom slučaju bit će dovoljne dvije šalice pulpe. Od dvije šalice vode, jednu iskoristite za namakanje sušenih rajčica. Neka voda bude topla. Namačite 10-ak minuta. Ubacite sve sastojke u blender (uključujući i sušene rajčice i vodu u kojoj su se namakale) i blendajte dok ne dobijete gustu smjesu. Ako će biti potrebno, možete dodati još malo vode. Na ladice dehidratora položite papir, pa rasporedite smjesu za tortilje. Gore navedene količine bit će dovoljne za 3-4 ladice dehidratora. Dehidrirajte 4 sata na 42 Celzijeva stupnja, a zatim okrenite tortilje pa dehidrirajte još dva sata. Ovisno o jačini dehidratora, moguće je da ćete morati produljiti vrijeme dehidriranja. Bitno je da se tortilje ne presuše budući da ih ipak želimo moći omotati oko namirnica. Tortilje koje nećete odmah iskoristiti za nadijevanje možete na nekoliko dana odložiti u hladnjak (u posudi ili umotane u papir).

NADJEV: Isjeckajte gljive na kockice, prelijte umakom i maslinovim uljem i dobro promiješajte. Poslažite na ladicu dehidratora i dehidrirajte 15-20 minuta na 42 Celzijeva stupnja kako bi gljive pustile aromu. U međuvremenu nasjeckajte rikolu.

PRELJEV: Avokado zgnječite vilicom, dodajte sitno nasjeckani mladi luk (i bijeli i zeleni dio), jako sitno nasjeckane šparoge, limunov sok, maslinovo ulje i sol te dobro izmiješajte. Odložite na stranu.

POSTUPAK: Položite tortilje na radnu površinu. Premažite preljevom od avokada, poslažite šampinjone, pa rikolu te zamotajte.

s. jović

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/autor/2024-05-12-04-29-49-32 [profile] => Joomla\CMS\Object\CMSObject Object ( [_errors:protected] => Array ( ) [gender] => ) [avatar] => /components/com_ocm/images/placeholder/user.png ) [numOfComments] => 0 [mainImage] => https://static.slobodnadalmacija.hr/Archive/images/2015/08/17/Panorama/Tortilje_1.jpg [galleryCount] => 1 [hasImage] => 1 [mainImageAuthor] => [mainImageDesc] => [popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/Archive/images/2015/08/17/Panorama/Tortilje_1.jpg [title] => ) ) [bgPosition] => [text] => {OCMSplitter}Podržite akciju Zeleni ponedjeljak i danas za iskušajte recept za malo drugačije tortilje. Otkrila nam ga je Tina Uglješić, čiji blog Zelenarium oduševljava poklonike zdrave prehrane.

SASTOJCI:

ZA TORTILJE:
3 šalice mrkve (ili 2 šalice pulpe od mrkve)
1 šaka sušenih rajčica
100 g zlatnog lana
4 žlice konopljina praha
2 šalice vode
1 žlica umaka tamari
50 g indijskih oraščića (prethodno namočenih)

ZA NADJEV:
rikola
5 smeđih šampinjona (portabella)
1-2 žlice shoyu ili tamari umaka
1 žlica maslinova ulja

ZA PRELJEV:
1 avokado
1 mladi luk
2-3 divlje šparoge
1 žličica soka od limuna
1 žlica maslinova ulja
sol (prema ukusu)

PRIPREMA:

TORTILJE: Isjeckajte mrkvu na kockice. Umjesto svježe mrkve možete koristiti i pulpu koja vam je preostala od hladno cijeđenog soka. U tom slučaju bit će dovoljne dvije šalice pulpe. Od dvije šalice vode, jednu iskoristite za namakanje sušenih rajčica. Neka voda bude topla. Namačite 10-ak minuta. Ubacite sve sastojke u blender (uključujući i sušene rajčice i vodu u kojoj su se namakale) i blendajte dok ne dobijete gustu smjesu. Ako će biti potrebno, možete dodati još malo vode. Na ladice dehidratora položite papir, pa rasporedite smjesu za tortilje. Gore navedene količine bit će dovoljne za 3-4 ladice dehidratora. Dehidrirajte 4 sata na 42 Celzijeva stupnja, a zatim okrenite tortilje pa dehidrirajte još dva sata. Ovisno o jačini dehidratora, moguće je da ćete morati produljiti vrijeme dehidriranja. Bitno je da se tortilje ne presuše budući da ih ipak želimo moći omotati oko namirnica. Tortilje koje nećete odmah iskoristiti za nadijevanje možete na nekoliko dana odložiti u hladnjak (u posudi ili umotane u papir).

NADJEV: Isjeckajte gljive na kockice, prelijte umakom i maslinovim uljem i dobro promiješajte. Poslažite na ladicu dehidratora i dehidrirajte 15-20 minuta na 42 Celzijeva stupnja kako bi gljive pustile aromu. U međuvremenu nasjeckajte rikolu.

PRELJEV: Avokado zgnječite vilicom, dodajte sitno nasjeckani mladi luk (i bijeli i zeleni dio), jako sitno nasjeckane šparoge, limunov sok, maslinovo ulje i sol te dobro izmiješajte. Odložite na stranu.

POSTUPAK: Položite tortilje na radnu površinu. Premažite preljevom od avokada, poslažite šampinjone, pa rikolu te zamotajte.

s. jović

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Iskušajte recept: raw-food tortille sa šampinjonima i umakom od avokada

Piše PSD.
17. kolovoza 2015. - 15:04
PREMIUM
Podržite akciju Zeleni ponedjeljak i danas za iskušajte recept za malo drugačije tortilje. Otkrila nam ga je Tina Uglješić, čiji blog Zelenarium oduševljava poklonike zdrave prehrane.

SASTOJCI:

ZA TORTILJE:
3 šalice mrkve (ili 2 šalice pulpe od mrkve)
1 šaka sušenih rajčica
100 g zlatnog lana
4 žlice konopljina praha
2 šalice vode
1 žlica umaka tamari
50 g indijskih oraščića (prethodno namočenih)

ZA NADJEV:
rikola
5 smeđih šampinjona (portabella)
1-2 žlice shoyu ili tamari umaka
1 žlica maslinova ulja

ZA PRELJEV:
1 avokado
1 mladi luk
2-3 divlje šparoge
1 žličica soka od limuna
1 žlica maslinova ulja
sol (prema ukusu)

PRIPREMA:

TORTILJE: Isjeckajte mrkvu na kockice. Umjesto svježe mrkve možete koristiti i pulpu koja vam je preostala od hladno cijeđenog soka. U tom slučaju bit će dov...
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12. svibanj 2024 06:29