{"id":3957,"date":"2017-03-23T12:50:27","date_gmt":"2017-03-23T10:50:27","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=3957"},"modified":"2017-03-23T12:50:27","modified_gmt":"2017-03-23T10:50:27","slug":"kel-je-mrtvy-nech-zije-kel","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/kel-je-mrtvy-nech-zije-kel\/","title":{"rendered":"Kel je m\u0155tvy, nech \u017eije kel!"},"content":{"rendered":"

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U\u017e ste chor\u00ed zo \u0161pen\u00e1tu? M\u00e1te pln\u00e9 zuby cvikle? Ide v\u00e1m hore krkom kapusta, zeler aj zemiaky? Potrebujete po zime vyt\u00fa\u017een\u00e9 od\u013eah\u010denie, no neviete, po akej zelenine siahnu\u0165? Tak potom je to cel\u00e9 v\u00a0KELi! \u017de fuuuj a\u00a0ani n\u00e1hodou? \u017de chu\u0165 kelu je poriadny debaKEL? A\u00a0\u010do keby ste mu dali \u0161ancu? Kel si toti\u017e v\u00a0minul\u00fdch rokoch uchmatol jednu z\u00a0vrchn\u00fdch prie\u010dok medzi super potravinami, pri\u010dom vari\u0165 s\u00a0n\u00edm je peKELne \u013eahk\u00e9. <\/em><\/p>\n

\u00a0<\/strong><\/p>\n

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Dobre… mo\u017eno pod\u013ea gastro expertov by kel mal kone\u010dne uvo\u013eni\u0165 miesto pre in\u00e9, zauj\u00edmavej\u0161ie a\u00a0l\u00e1kavej\u0161ie potraviny, pod\u013ea n\u00e1s by v\u0161ak bola ve\u010dn\u00e1 \u0161koda, keby sa na tak\u00fa klasiku, akou kel ur\u010dite je, nepr\u00e1vom zab\u00fadalo. Ve\u010f trendy – tie tu v\u017edy boli a\u00a0bud\u00fa a\u00a0povedzme si na rovinu, ka\u017ed\u00fd v\u00fdstrelok sa po \u010dase aj tak e\u0161te nieko\u013ekokr\u00e1t vr\u00e1ti. Tu\u0161ili ste napr\u00edklad, \u017ee najnov\u0161ie sa medzi super potravinami objavili napr\u00edklad bobu\u013eky ovocia maqui, semia\u010dka \u010derven\u00e9ho mel\u00f3nu (dokonca i\u00a0v\u00a0slanej, \u013eahko solenej a\u00a0pe\u010denej verzii), huby \u010daga, tel\u00ed\u010dka hmyzu, \u010derven\u00e9 riasy, kurkuma \u010di kokosov\u00fd cukor? Uzn\u00e1van\u00fd britsk\u00fd magaz\u00edn BBC Good Food, prin\u00e1\u0161aj\u00faci nov\u00e9 trendy v\u00a0gastron\u00f3mii, zauj\u00edmav\u00e9 recepty i\u00a0n\u00e1pady do kuchyne, za\u0161iel dokonca e\u0161te \u010falej a\u00a0v\u00a0spolupr\u00e1ci s\u00a0viacer\u00fdmi odborn\u00edkmi zis\u0165oval, ak\u00e9 nov\u00e9 trendy s\u00fa v\u00a0gastron\u00f3mii v\u00a0roku 2017 doslova na zbl\u00e1znenie. A\u00a0pri\u0161iel na to, \u017ee medzi \u201est\u00e1nkarmi\u201c vraj nastane revol\u00facia plnenia tortillov\u00fdch placiek a\u00a0tacos, a to tradi\u010dn\u00e9 mexick\u00e9 jedlo bude pov\u00fd\u0161en\u00e9 takmer na umenie, \u017ee trendom bud\u00fa nealkoholick\u00e9 n\u00e1poje (napr\u00edklad s\u00a0kurkumou) a\u00a0za studena lisovan\u00e9 \u0161\u0165avy, \u017ee na tanieroch uvid\u00edme viac morsk\u00fdch rastl\u00edn, nakladan\u00e1 zelenina osl\u00e1vi svoj n\u00e1vrat a\u00a0viac pozornosti budeme upiera\u0165 na nulov\u00fd odpad z\u00a0potrav\u00edn \u010di inteligentn\u00e9 technol\u00f3gie, riadiace \u010dinnosti v\u00a0na\u0161ej kuchyni.<\/p>\n

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Zelenina typu \u201euniversale\u201c<\/strong><\/p>\n

Ke\u010f sa povie kel, v\u00e4\u010d\u0161ina z\u00a0n\u00e1s si pravdepodobne vybav\u00ed jed\u00e1lensk\u00fd pr\u00edvarok alebo sobot\u0148aj\u0161\u00ed obed od mamy, ktor\u00e1 dok\u00e1zala kel so zemiakmi uvari\u0165 tak, \u017ee chutil ka\u017ed\u00e9mu (a komu nechutil, ten ho musel zjes\u0165 aj tak). Pou\u017eitie je pritom nielen variabiln\u00e9 (kelov\u00e9 z\u00e1vitky, vypr\u00e1\u017ean\u00e9 kelov\u00e9 listy, \u0161al\u00e1ty z\u00a0kelu, pr\u00edvarky a\u00a0polievky, plnky do slan\u00fdch kol\u00e1\u010dov, kelov\u00e9 n\u00e1kypy, karbon\u00e1tky, placky, kel ako pr\u00edloha k\u00a0m\u00e4su), ale aj ve\u013emi zdrav\u00e9. Hovor\u00ed sa dokonca, \u017ee kel je super zdravou zeleninou, ktor\u00e1 priaznivo ovplyv\u0148uje tr\u00e1viaci trakt a\u00a0obsahuje nielen vitam\u00edn C, ale aj vitam\u00edny skupiny B, vitam\u00edn K\u00a0a\u00a0E, omega-3 mastn\u00e9 kyseliny, v\u00e1pnik, drasl\u00edk, hor\u010d\u00edk, fosfor, \u017eelezo, sel\u00e9n, vl\u00e1kninu a\u00a0kyselinu listov\u00fa. Blahodarne vpl\u00fdva na imunitu, pom\u00e1ha rie\u0161i\u0165 mnohorak\u00e9 ko\u017en\u00e9 probl\u00e9my, zni\u017euje hladinu cholesterolu a\u00a0je zeleninou, ktor\u00e1 sa pre mal\u00e9 mno\u017estvo kal\u00f3ri\u00ed odpor\u00fa\u010da pri di\u00e9tach. Navy\u0161e, lute\u00edn obsiahnut\u00fd v\u00a0keli, p\u00f4sob\u00ed ako siln\u00fd antioxidant, zlep\u0161uje zrak a\u00a0\u010dinnos\u0165 mozgu (odpor\u00fa\u010dan\u00fd pr\u00edjem 12 mg lute\u00ednu denne n\u00e1m zabezpe\u010d\u00ed najm\u00e4 kel a\u00a0\u0161pen\u00e1t, ostatn\u00e9 druhy zeleniny s\u00fa na\u0148 ove\u013ea chudobnej\u0161ie).<\/p>\n

A\u00a0ktor\u00e9 jedl\u00e1 presl\u00e1vili kel zo v\u0161etk\u00fdch najviac? Sl\u00e1vna hust\u00e1 tosk\u00e1nska polievka ribollita, do ktorej sa okrem mrkvy, zeleru, raj\u010d\u00edn, fazule a\u00a0in\u00fdch dobr\u00f4t prid\u00e1va kel \u201ecavolo nero\u201c s\u00a0tmavo zelen\u00fdmi, takmer \u010diernymi listami a\u00a0bohatou, \u013eahu\u010dko sladkastou chu\u0165ou. Tento kel je s\u00fa\u010das\u0165ou talianskych dom\u00e1cnost\u00ed u\u017e po st\u00e1ro\u010dia, ba mo\u017eno i\u00a0tis\u00edcro\u010dia a\u00a0te\u0161ia sa mu cel\u00e9 gener\u00e1cie temperamentn\u00fdch Talianov. Vo\u013eakedy sa tradi\u010dne pou\u017e\u00edval v\u00a0klasickej polievke \u201eminestrone\u201c alebo ako pr\u00edloha, ale u\u017e aj obyvatelia polostrova v\u00a0tvare \u010di\u017emy pri\u0161li na to, \u017ee t\u00e1to zelenina je \u201euniversale\u201c, preto\u017ee sa d\u00e1 dusi\u0165 na pare, mie\u0161a\u0165 na \u0161al\u00e1ty, vysm\u00e1\u017ea\u0165 alebo jednoducho hodi\u0165 do smoothies.<\/p>\n

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Ribollita<\/strong><\/p>\n

Do tejto polievky sta\u010d\u00ed prida\u0165 len zop\u00e1r surov\u00edn a kus v\u00e1\u0161ho srdca. V\u00fdsledkom je chutn\u00e1, s\u00fdta a\u00a0v\u00fddatn\u00e1 ribollita, ktor\u00e1 bola kedysi lacn\u00fdm jedlom oby\u010dajn\u00fdch a\u00a0tvrdo pracuj\u00facich \u013eud\u00ed. Najlep\u0161ie chut\u00ed prihrievan\u00e1 na \u010fal\u0161\u00ed de\u0148!<\/p>\n

Potrebujeme:<\/strong> 300 g bielej fazule namo\u010denej cez noc vo vode, 1 paradajku, 1 zemiak, 1 ve\u013ek\u00fa \u010derven\u00fa cibu\u013eu, 2 mrkvy, 2 stonky zeleru, konzervu l\u00fapan\u00fdch raj\u010d\u00edn, cca 300 g kelu (najlep\u0161ie typu cavolo nero, ak nem\u00e1te, pou\u017eite ku\u010derav\u00fd kel), bobkov\u00fd list, olej, su\u0161en\u00fa chilli papri\u010dku, 2 – 3 str\u00fa\u010diky cesnaku, so\u013e, mlet\u00e9 \u010dierne korenie, \u0161tipku mlet\u00e9ho feniklu a\u00a0kus stvrdnut\u00e9ho chleba, panensk\u00fd olivov\u00fd olej.<\/p>\n

Pr\u00edprava:<\/strong> Namo\u010den\u00fa bielu fazu\u013eu d\u00e1me vari\u0165 spolu s\u00a0bobkov\u00fdm listom, nakrojenou paradajkou a zemiakom dom\u00e4kka. Zlejeme, odstr\u00e1nime zemiak i\u00a0paradajku a\u00a0v\u00fdvar z\u00a0fazule odlo\u017e\u00edme bokom. Cibu\u013eku, mrkvu, zeler i\u00a0cesnak nakr\u00e1jame na drobno. V\u00a0hrnci ohrejeme olej, prid\u00e1me zeleninu a\u00a0ochut\u00edme chilli papri\u010dkou a\u00a0mlet\u00fdm feniklom. Dus\u00edme na miernom ohni a\u00a0pod pootvorenou pokrievkou, k\u00fdm zelenina nie je pr\u00edjemne m\u00e4kk\u00e1. Prid\u00e1me raj\u010diny z\u00a0konzervy aj so \u0161\u0165avou a\u00a0nieko\u013eko min\u00fat povar\u00edme. Po chv\u00edli prid\u00e1me do hrnca uvaren\u00fa fazu\u013eu aj s\u00a0trochou fazu\u013eov\u00e9ho v\u00fdvaru, listy kelu zbaven\u00e9 hrub\u0161\u00edch \u010dast\u00ed a\u00a0stoniek a\u00a0nakr\u00e1jan\u00e9 na men\u0161ie k\u00fasky a\u00a0op\u00e4\u0165 polievku privedieme k\u00a0varu. Tvrd\u00fd chlieb trochu zvlh\u010d\u00edme vodou a\u00a0prid\u00e1me do vriacej polievky. Pomaly nech\u00e1me bubla\u0165 na spor\u00e1ku e\u0161te asi pol hodiny, pod\u013ea potreby prilievame vodu (fazu\u013eov\u00fd v\u00fdvar). Polievku odstav\u00edme (mala by ma\u0165 hust\u00fa konzistenciu) a\u00a0pred pod\u00e1van\u00edm do nej primie\u0161ame 2 – 3 ly\u017eice panensk\u00e9ho olivov\u00e9ho oleja.<\/p>\n

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Smoothie s\u00a0kelom a ban\u00e1nom<\/strong><\/p>\n

Smoothie s\u00a0kelom nem\u00e1 chuti\u0165 ve\u013emi sladko a\u00a0vyzera\u0165 \u201ena zo\u017eratie\u201c. S\u00a0t\u00fdm sa treba jednoducho zmieri\u0165. No existuje nieko\u013eko tipov, ako si t\u00fato lah\u00f4dku mo\u017eno dochuti\u0165 tak, aby sme na \u0148u dostali chu\u0165 aj druh\u00fd raz: ak m\u00e1te mo\u017enos\u0165 zohna\u0165 baby l\u00edstky kelu, pou\u017eite tie, n\u00e1poj bude jemnej\u0161\u00ed. Pred pr\u00edpravou vlo\u017ete listy kelu na \u010das do mrazni\u010dky, jeho pikantn\u00e1 \u0161tip\u013eavo-horkast\u00e1 chu\u0165 sa zmierni. Naparovanie listov kelu pred mixovan\u00edm pom\u00e1ha zv\u00fd\u0161i\u0165 jeho str\u00e1vite\u013enos\u0165. Ak so zelen\u00fdmi smoothies iba za\u010d\u00ednate, prid\u00e1vajte mno\u017estvo kelu (a zvykajte si na jeho chu\u0165) postupne. Ak na to v\u0161ak p\u00f4jdete zhurta, pridajte ku kelu nejak\u00e9 slad\u0161ie ovocie – ban\u00e1n, jahody alebo anan\u00e1s, k\u00a0pr\u00edjemnej chuti smoothie dopom\u00f4\u017eu aj mandle, ke\u0161u alebo trocha ara\u0161idov\u00e9ho masla. Pou\u017eite fant\u00e1ziu a\u00a0kombinujte kel s\u00a0\u010du\u010doriedkami, z\u00e1zvorom, medom \u010di citr\u00f3novou \u0161\u0165avou, odvahe sa medze neklad\u00fa. Pr\u00edprava nasleduj\u00faceho smoothie je mimoriadne jednoduch\u00e1 a dod\u00e1 hne\u010f od r\u00e1na mno\u017estvo energie i\u00a0rozjasn\u00ed ple\u0165, ktor\u00e1 je po zime u\u017e trochu unaven\u00e1…<\/p>\n

Potrebujeme:<\/strong> 2 \u0161\u00e1lky nakr\u00e1jan\u00e9ho kelu, 2 zrel\u00e9 ban\u00e1ny, \u00a0jedno o\u0161\u00fapan\u00e9 a\u00a0o\u010disten\u00e9 jab\u013a\u010dko, mand\u013eov\u00e9 mlieko, zop\u00e1r kociek \u013eadu.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0mix\u00e9ri spolu v\u0161etky pr\u00edsady vymixujeme do hladkej a\u00a0kompaktnej hmoty. Mlieko prid\u00e1vame pod\u013ea toho, ak\u00e1 hustota smoothie n\u00e1m vyhovuje.<\/p>\n

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Nespravodlivo ods\u00faden\u00fd superhrdina <\/strong><\/p>\n

Kel je spolo\u010dne s\u00a0ostatnou listovou zeleninou st\u00e1le ve\u013emi podce\u0148ovan\u00fd a\u00a0vie o\u00a0tom aj nutri\u010dn\u00e1 poradky\u0148a a\u00a0milovn\u00ed\u010dka rastlinnej stravy Katka Vojtek, Slovenka, \u017eij\u00faca s\u00a0man\u017eelom a\u00a0dvomi synmi v\u00a0Holandsku. \u201eKel patr\u00ed medzi najzdrav\u0161ie potraviny sveta, s\u00a0vysokou v\u00fd\u017eivovou hodnotou a\u00a0n\u00edzkym po\u010dtom kal\u00f3ri\u00ed. Rovnako ako in\u00e1 kapustovit\u00e1 zelenina je zdrojom unik\u00e1tnych l\u00e1tok, podporuj\u00facich na\u0161e zdravie, je bohat\u00fd na vitam\u00edn K, A\u00a0aj C a\u00a0in\u00e9 \u017eivotne d\u00f4le\u017eit\u00e9 \u017eiviny, ktor\u00e9 chr\u00e1nia na\u0161e srdce a\u00a0s\u00fa prevenciou pred vznikom rakoviny i\u00a0\u010fal\u0161\u00edch zdravotn\u00fdch probl\u00e9mov.\u201c Katka Vojtek taktie\u017e vyzdvihuje jeho protiz\u00e1palov\u00e9 a\u00a0antioxida\u010dn\u00e9 \u00fa\u010dinky, pri\u010dom je zn\u00e1me, \u017ee antioxidanty p\u00f4sobia proti po\u0161kodeniu na\u0161ej DNA vo\u013en\u00fdmi radik\u00e1lmi. \u201eMoj\u00edm najob\u013e\u00fabenej\u0161\u00edm zdravotn\u00fdm benefitom kelu je, \u017ee napom\u00e1ha prirodzenej detoxik\u00e1cii organizmu na bunkovej \u00farovni. A to v\u010faka izotiokyan\u00e1tom (ITC), schopn\u00fdm bojova\u0165 proti tox\u00ednom a\u00a0vo\u013en\u00fdm radik\u00e1lom, ktor\u00e9 sa do n\u00e1\u0161ho tela dost\u00e1vaj\u00fa nielen z\u00a0ovzdu\u0161ia, ale aj zo spracovan\u00fdch potrav\u00edn, pestic\u00eddov, lie\u010div, a\u00a0tak zvy\u0161uj\u00fa toxicitu tela a\u00a0takisto \u0161ance na ochorenie.\u201c<\/p>\n

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Jeho zelen\u00e9 veli\u010denstvo kel<\/strong><\/p>\n

Kel patr\u00ed do rodiny hl\u00fabovit\u00fdch a\u00a0jeho ve\u013eav\u00e1\u017een\u00fdmi pr\u00edbuzn\u00fdmi s\u00fa kapusta, karfiol i\u00a0brokolica. V\u00a0z\u00e1hradk\u00e1ch sa vyskytuje v\u00a0nieko\u013ek\u00fdch podob\u00e1ch i\u00a0farb\u00e1ch. Jeho povrch je hladk\u00fd alebo ku\u010derav\u00fd, listy m\u00f4\u017eu by\u0165 zelen\u00e9, ale i\u00a0fialov\u00e9, m\u00f4\u017ee r\u00e1s\u0165 n\u00edzko pri zemi, alebo sa t\u00fd\u010di\u0165 do v\u00fd\u0161ky ako \u010dlovek. U\u00a0n\u00e1s je najbe\u017enej\u0161\u00edm typom kel hl\u00e1vkov\u00fd, ale dnes bude re\u010d i\u00a0o\u00a0drobnom ru\u017ei\u010dkovom a\u00a0roztopa\u0161nom ku\u010deravom keli. Komu vad\u00ed zelen\u00e1 farba kelu alebo nevyhovuje jeho pikantnej\u0161ia a\u00a0v\u00fdraznej\u0161ia chu\u0165, mal by prihliada\u0165 aspo\u0148 na jeho neuverite\u013en\u00e9 zdravotn\u00e9 benefity a\u00a0zaradi\u0165 ho do svojho jed\u00e1lni\u010dka na z\u00e1klade rozumu. A\u00a0mo\u017eno sa \u010dasom prid\u00e1 i\u00a0srdce a\u00a0t\u00fato zeleninu si jednoducho zamilujete. Na\u0161\u0165astie, prid\u00e1vanie kelu do na\u0161ich jed\u00e1lni\u010dkov je pomerne jednoduch\u00e9 (aj pre ve\u013ek\u00fdch kelov\u00fdch zarputilcov), preto\u017ee sa na to d\u00e1 \u00eds\u0165 aj nen\u00e1padne a\u00a0inven\u010dnej\u0161ie, ako ke\u010f sa na na\u0161ich stoloch objavoval iba v\u00a0podobe pr\u00edvarkov.<\/p>\n

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C\u00edcerov\u00e1 polievo\u010dka s\u00a0ru\u017ei\u010dkov\u00fdm kelom <\/strong><\/p>\n

Potrebujeme<\/strong>: 4 hrste ru\u017ei\u010dkov\u00e9ho kelu, vlo\u010dky su\u0161enej chilli papri\u010dky, 2 \u0161\u00e1lky varen\u00e9ho c\u00edceru, 1 liter zeleninov\u00e9ho v\u00fdvaru (alebo vody), 3 – 4 str\u00fa\u010diky cesnaku, k\u00fasok kvasn\u00edc, 4 ly\u017eice bielej miso pasty, \u0161tipku kurkumy, balzamikov\u00fd kr\u00e9m, so\u013e, korenie, bylinky pod\u013ea chuti.<\/p>\n

Postup:<\/strong> R\u00faru predhrejeme na teplotu 200 \u00b0C, priprav\u00edme si plech na pe\u010denie, ktor\u00fd vystelieme papierom. V\u0161etky hlavi\u010dky ru\u017ei\u010dkov\u00e9ho kelu umyjeme, o\u010dist\u00edme od vrchn\u00fdch l\u00edstkov a\u00a0prekroj\u00edme na polovice. Ulo\u017e\u00edme ich na plech plochou stranou nadol, prid\u00e1me so\u013e, korenie a\u00a0chilli pod\u013ea chuti. Pe\u010dieme asi 15 min\u00fat, k\u00fdm kel nezm\u00e4kne trochu nezhnedne. Do kuchynsk\u00e9ho mix\u00e9ra vlo\u017e\u00edme uvaren\u00fd c\u00edcer, polovi\u010dn\u00e9 mno\u017estvo v\u00fdvaru, miso pastu, prid\u00e1me cesnak, kvasnice a\u00a0kurkumu. Ochut\u00edme so\u013eou a\u00a0koren\u00edm a\u00a0vymixujeme, k\u00fdm nedosiahneme \u013eahk\u00fa text\u00faru. Ak treba, prid\u00e1vame v\u00fdvar (alebo vodu), pod\u013ea toho, ak\u00fa chceme ma\u0165 polievku hust\u00fa. Polievku prelo\u017e\u00edme z\u00a0mix\u00e9ra do hrnca, privedieme pomaly k\u00a0varu, stiahneme z\u00a0plame\u0148a a\u00a0pod\u00e1vame ihne\u010f – spolu s\u00a0ru\u017ei\u010dkov\u00fdm kelom a\u00a0p\u00e1r kvapkami balzamikov\u00e9ho kr\u00e9mu. Balzamikov\u00e9 kr\u00e9my sa vyr\u00e1baj\u00fa zmie\u0161an\u00edm balzamikov\u00e9ho octu s\u00a0hroznov\u00fdm mu\u0161tom, maj\u00fa bohat\u00fa\u00a0 konzistenciu a\u00a0v\u00fdrazn\u00fa chu\u0165. Hodia sa do z\u00e1lievok, marin\u00e1d, polievok i\u00a0om\u00e1\u010dok, v\u00fdborn\u00e9 s\u00fa k\u00a0rybe alebo grilovan\u00e9mu m\u00e4su, dokonca i\u00a0do sladk\u00fdch dezertov. N\u00e1jdete ich v\u00a0be\u017en\u00fdch obchodn\u00fdch re\u0165azcoch.<\/p>\n

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De\u0148 bez kelu…<\/strong><\/p>\n

Je ako de\u0148 bez slnka, vravia t\u00ed, \u010do u\u017e m\u00f3dnemu trendu \u201ekelom\u00e1nie\u201c prepadli a\u017e do \u0161piku kost\u00ed. Here\u010dka Gwyneth Paltrow mu pri\u0161la na chu\u0165 d\u00e1vnej\u0161ie a\u00a0odvtedy ho na svojich internetov\u00fdch str\u00e1nkach chv\u00e1li ako \u201eto najlep\u0161ie, \u010do svojmu telu m\u00f4\u017eete da\u0165\u201c. Kel je tie\u017e hlavnou zlo\u017ekou portugalskej poch\u00fa\u0165ky \u201ecalvo verde\u201c, popul\u00e1rnej polievky zo zemiakov, kelu, olivov\u00e9ho oleja, ktor\u00e1 sa zvy\u010dajne pod\u00e1va spolu s\u00a0krajcom \u010derstv\u00e9ho chleba na svadb\u00e1ch alebo narodeninov\u00fdch oslav\u00e1ch. Tu\u0161ili ste, \u017ee pre r\u00fddzej\u0161iu chu\u0165 schov\u00e1vaj\u00fa Portugal\u010dania na dno polievky chutn\u00fd k\u00fasok klob\u00e1sky chorizo? Alebo (ako sa p\u00ed\u0161e v\u00a0knihe Neobjaven\u00e9 pr\u00edbehy jedla severn\u00e9ho Portugalska), \u017ee trhovn\u00edci balia kupuj\u00facim \u010derstv\u00e9 ryby do kelov\u00fdch listov, aby sa dlh\u0161ie uchovali \u010derstv\u00e9? A\u00a0aby toho nebolo m\u00e1lo, kelom\u00e1nia tento rok vyvrchol\u00ed 4. okt\u00f3bra, kedy t\u00e1to zelenina oslavuje svoj medzin\u00e1rodn\u00fd sviatok. National kale day sa oslavuje pravidelne od roku 2012, aby sme si pripomenuli nutri\u010dn\u00e9 plusy kelu a\u00a0priu\u010dili sa \u010fal\u0161\u00edm sp\u00f4sobom, ako ho pripravova\u0165. Zakladatelia tohto sviatku, ktor\u00fd sa zrodil v\u00a0Amerike, maj\u00fa aj zop\u00e1r zdrav\u00fdch tipov, ako si kel pripravova\u0165: Ak je to mo\u017en\u00e9, kupujte organicky pestovan\u00fd kel. Varenie nepo\u0161kodzuje \u017eiviny v\u00a0keli, ak nepresiahne 10 -15 min\u00fat pri vysokej teplote alebo 35 min\u00fat pri n\u00edzkej teplote. Kel je v\u00fd\u017eivn\u00fd aj surov\u00fd, ide\u00e1lny je do letn\u00fdch \u0161al\u00e1tov, koktailov a\u00a0studen\u00fdch polievok.<\/p>\n

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Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

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Cel\u00fd \u010dl\u00e1nok si pre\u010d\u00edtajte v marcovom \u010d\u00edsle MIAU (2017)<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  U\u017e ste chor\u00ed zo \u0161pen\u00e1tu? M\u00e1te pln\u00e9 zuby cvikle? Ide v\u00e1m hore krkom kapusta, zeler aj zemiaky? Potrebujete po zime vyt\u00fa\u017een\u00e9 od\u013eah\u010denie, no neviete, po akej zelenine siahnu\u0165? Tak potom je to cel\u00e9 v\u00a0KELi! \u017de fuuuj a\u00a0ani n\u00e1hodou? \u017de chu\u0165 kelu je poriadny debaKEL? A\u00a0\u010do keby ste mu dali \u0161ancu? Kel si toti\u017e v\u00a0minul\u00fdch […]<\/p>\n","protected":false},"author":3,"featured_media":3958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50,9],"tags":[],"class_list":["post-3957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-marec-2017","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/3957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=3957"}],"version-history":[{"count":7,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/3957\/revisions"}],"predecessor-version":[{"id":3970,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/3957\/revisions\/3970"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/3958"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=3957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=3957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=3957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}