Miska Green Queen<\/strong><\/p>\n <\/p>\n
Potrebujeme:<\/strong> 200 g zelenej \u0161pargle, 1 avok\u00e1do, 250 g brokolice, \u00bd \u0161al\u00e1tovej uhorky, 200 g zelen\u00e9ho hr\u00e1\u0161ku, 150 g \u0161pen\u00e1tov\u00fdch listov, 200 g hnedej ry\u017ee, 200 g uvarenej fazule (\u010diernej alebo \u010dervenej), so\u013e, mlet\u00e9 \u010dierne korenie. Navrch budeme potrebova\u0165 na z\u00e1lievku 2 PL pasty tahini, 2 PL jabl\u010dn\u00e9ho octu, 2 PL olivov\u00e9ho oleja, 1PL \u010dierneho sezamu, 1PL opra\u017een\u00fdch tekvicov\u00fdch semia\u010dok a so\u013e.<\/p>\nPr\u00edprava:<\/strong>\u00a0 Ry\u017eu uvarte pod\u013ea n\u00e1vodu na obale. Do parn\u00e9ho hrnca naukladajte o\u010disten\u00fa \u0161parg\u013eu (kon\u010deky iba jemne o\u0161\u00fapte), brokolicu rozobrat\u00fa na ru\u017ei\u010dky a\u00a0desa\u0165 min\u00fa\u0165 nechajte m\u00e4kn\u00fa\u0165 v\u00a0pare. Na posledn\u00fdch 5 min\u00fat pridajte aj vyl\u00fapan\u00fd mlad\u00fd hr\u00e1\u0161ok. Uhorky nakr\u00e1jajte kr\u00e1ja\u010dom alebo no\u017e\u00edkom na tenu\u010dk\u00e9 pr\u00fa\u017eky, avok\u00e1do rozpo\u013ete pozd\u013a\u017ene, vyberte k\u00f4stku a\u00a0polovi\u010dky o\u0161\u00fapte a\u00a0potom nakr\u00e1jajte na \u00fah\u013eadn\u00e9 pl\u00e1tky. Uvaren\u00fa fazu\u013eu dochu\u0165te so\u013eou a\u00a0koren\u00edm. Zmie\u0161ajte v\u0161etky pr\u00edsady na z\u00e1lievku, ak je pr\u00edli\u0161 hust\u00e1, zrie\u010fte ju ly\u017ei\u010dkou vody a\u00a0pripravte si aj semienka na posypanie. Do misky naukladajte v\u0161etku zeleninu aj ry\u017eu \u010do naj\u00fah\u013eadnej\u0161ie, nepremie\u0161avajte ju. Za\u010dnite t\u00fdm, \u017ee doprostred nav\u0155\u0161ite ry\u017eu, pokra\u010dujte \u0161pen\u00e1tom, \u0161parg\u013eou, brokolicou a\u00a0fazu\u013eou, pl\u00e1tkami uhorky sto\u010den\u00fdmi do ruli\u010diek a\u00a0napokon v\u0161etko dopl\u0148te e\u0161te pl\u00e1tkami avok\u00e1da a mlad\u00fdm hr\u00e1\u0161kom. Pred pod\u00e1van\u00edm prelejte zeleninu tro\u0161kou z\u00e1lievky a\u00a0posypte semia\u010dkami sezamu a\u00a0tekvice.<\/p>\n <\/p>\n
Ako ich vysklada\u0165<\/strong><\/p>\nAk ste u\u017e po\u010duli o\u00a0Budhov\u00fdch misk\u00e1ch, iste viete, \u017ee s\u00fa zdrav\u00e9, kr\u00e1sne a\u00a0ve\u013emi trendov\u00e9. Menej u\u017e \u010dlovek, ktor\u00fd ich nikdy neok\u00fasil, tu\u0161\u00ed, \u010do sa v\u00a0nich v\u00a0skuto\u010dnosti ukr\u00fdva. Jedni vravia, \u017ee pravidl\u00e1 pri ich pr\u00edprave v\u00f4bec nemusia by\u0165 pravideln\u00e9 a\u00a0\u017ee sta\u010d\u00ed nauklada\u0165 v\u0161etko surov\u00e9 (pr\u00edpadne grilovan\u00e9), zdrav\u00e9 a\u00a0farebn\u00e9 ved\u013ea seba a\u00a0\u010d\u00edmsi chutn\u00fdm pokvapka\u0165. \u017de jedlo m\u00f4\u017ee by\u0165 veg\u00e1nske, vegetari\u00e1nske, ba\u00a0dokonca mnoh\u00ed privieraj\u00fa oko a\u00a0pridaj\u00fa aj k\u00fasok m\u00e4sa. Ak v\u0161ak chcete \u00eds\u0165 do h\u013abky a\u00a0skuto\u010dne ovl\u00e1dnu\u0165 umenie pr\u00edpravy Budhov\u00fdch misiek, mali by ste vedie\u0165, \u017ee s\u00fa tu aj ortodoxn\u00ed \u201emi\u0161ti\u010dk\u00e1ri\u201c, ktor\u00ed maj\u00fa pomer pr\u00edsad, a\u00a0teda aj nutrientov presne vypo\u010d\u00edtan\u00fd. \u017de ako? Miska by vraj mala obsahova\u0165 prote\u00edny, obilniny, zeleninu, om\u00e1\u010dku alebo z\u00e1lievku a\u00a0nie\u010do extra navrch: orie\u0161ky, semienka, kl\u00ed\u010dky… Ak to e\u0161te viac rozmen\u00edme na drobn\u00e9, tak v\u00a0ide\u00e1lnom pr\u00edpade by mala va\u0161a miska obsahova\u0165 10 % zelen\u00fdch \u0161al\u00e1tov, 20 % zeleniny, 10 % ovocia (aby to bolo viac fun), 20 % tvoria prote\u00edny, 15 % zdrav\u00e9 tuky, 20 % sacharidy a\u00a05% nie\u010doho mal\u00e9ho extra chutn\u00e9ho navrch.<\/p>\n
\u00a0<\/strong><\/p>\n <\/p>\n
Miska s\u00a0ry\u017eov\u00fdmi gu\u013ekami a\u00a0edamame<\/strong><\/p>\n <\/p>\n
Potrebujeme:<\/strong> 200 g ry\u017ee na sushi, 100 g rukoly, 200 g edamame (zelen\u00e9 s\u00f3jov\u00e9 b\u00f4by v\u00a0strukoch), 1 men\u0161\u00ed bakla\u017e\u00e1n, 1 ru\u017ei\u010dku brokolice, 1 \u010derven\u00fa kapustu, hrs\u0165 baby \u0161pen\u00e1tu, kl\u00ed\u010dky r\u00f4znych druhov, mak, \u010dierny sezam, konopn\u00e9 semienka, so\u013e, korenie, olivov\u00fd olej, sladk\u00fa s\u00f3jov\u00fa om\u00e1\u010dku, ly\u017eicu medu.<\/p>\nPr\u00edprava:<\/strong> Sushi ry\u017eu uvar\u00edme v\u00a0ry\u017eovare alebo v\u00a0hrnci tak, \u017ee ju najsk\u00f4r nieko\u013ekokr\u00e1t prepl\u00e1chneme a\u00a0potom ju zalejeme vodou, aby siahala cca 1 cm nad ry\u017eu. Privedieme k\u00a0varu, stiahneme plame\u0148 a po\u010das varenia ry\u017eu viackr\u00e1t premie\u0161ame. Hotov\u00e1 je vtedy, ke\u010f sa odpar\u00ed v\u0161etka voda. Medzit\u00fdm bakla\u017e\u00e1n umyjeme a\u00a0nakr\u00e1jame na \u00fah\u013eadn\u00e9 kocky, ktor\u00e9 nech\u00e1me 10 min\u00fat odpo\u010d\u00edva\u0165 v\u00a0n\u00e1leve z\u00a0olivov\u00e9ho oleja, sladkej s\u00f3jovej om\u00e1\u010dky a\u00a0ly\u017eice medu (v pomere 2:2:1). Bakla\u017e\u00e1n potom prudko osma\u017e\u00edme na troche oleja dozlata a\u00a0po stiahnut\u00ed panvice z\u00a0plame\u0148a ho tro\u0161ku dochut\u00edme so\u013eou a\u00a0koren\u00edm. Ke\u010f je ry\u017ea uvaren\u00e1, nech\u00e1me ju chv\u00ed\u013eu odpo\u010din\u00fa\u0165 a\u00a0potom ju e\u0161te tepl\u00fa navlh\u010den\u00fdmi rukami formujeme do guli\u010diek. Tie oba\u013eujeme v\u00a0maku, sezame, konopn\u00fdch semienkach a\u00a0kl\u00ed\u010dkoch. Ke\u010f m\u00e1me v\u0161etky pr\u00edsady do misky pripraven\u00e9, postupne ich uklad\u00e1me. Za\u010dneme \u010dervenou kapustou nakr\u00e1janou na pr\u00fa\u017eky, pokra\u010dujeme \u0161pen\u00e1tom, rukolou, brokolicou (m\u00f4\u017eete pou\u017ei\u0165 surov\u00fa, alebo jemne podusen\u00fa v\u00a0pare), a\u017e nakoniec prid\u00e1me edamame, ry\u017eov\u00e9 gu\u013eky, bakla\u017e\u00e1n a zvy\u0161ok kl\u00ed\u010dkov. Ako dressing m\u00f4\u017eete pou\u017ei\u0165 z\u00e1lievku z\u00a0predch\u00e1dzaj\u00faceho receptu.<\/p>\n <\/p>\n
<\/p>\n
![\"\"](\"https:\/\/www.miaumagazin.sk\/home\/wp-content\/uploads\/2018\/04\/menu2-225x300.jpg\")
<\/a><\/p>\nMiska s\u00a0cviklov\u00fdm falafelom a\u00a0hummusom<\/strong><\/p>\n <\/p>\n
Potrebujeme:<\/strong> 4 men\u0161ie cvikly, 1 \u010derven\u00fa cibu\u013eu, sladk\u00fd zemiak, 2 str\u00fa\u010diky cesnaku, 2 konzervy c\u00edceru, 1 avok\u00e1do, \u0161al\u00e1tov\u00e9 listy, \u0161\u00e1lku uvarenej quinoa, petr\u017elenov\u00fa v\u0148a\u0165, mlet\u00fa rascu, sladk\u00fa \u00faden\u00fa papriku, vetvi\u010dku koriandra, semia\u010dka \u010dernu\u0161ky siatej (\u010dierna rasca), \u010dierne korenie, so\u013e, 3\/4 \u0161\u00e1lky c\u00edcerovej m\u00faky (k\u00fapite v\u00a0bio obchode), hummus (dom\u00e1ci alebo u\u017e hotov\u00fd), olivov\u00fd olej, sezamov\u00e9 semia\u010dka, ob\u013e\u00faben\u00e9 kl\u00ed\u010dky.<\/p>\nPostup:<\/strong> R\u00faru predhrejeme na 200 \u00b0C. Cviklu o\u0161\u00fapeme, nakr\u00e1jame na men\u0161ie kocky, sladk\u00fd zemiak o\u010dist\u00edme a\u00a0takisto nakr\u00e1jame na men\u0161ie k\u00fasky. Osol\u00edme, okoren\u00edme, zeleninu pokvapk\u00e1me olejom a\u00a0vlo\u017e\u00edme do tr\u00faby na 30 min\u00fat, ob\u010das premie\u0161ame. Po ope\u010den\u00ed nech\u00e1me zemiak a\u00a0cviklu tro\u0161ku vychladn\u00fa\u0165 a\u00a0potom ich vlo\u017e\u00edme spolu s\u00a0cesnakom a\u00a0\u010dervenou cibu\u013eou do procesora (v\u00fdkonnej\u0161ieho mix\u00e9ra). Prid\u00e1me aj petr\u017elenov\u00fa v\u0148a\u0165, koriander a\u00a0c\u00edcer a\u00a0mixujeme, k\u00fdm nevznikne kompaktn\u00e1 pasta. V\u00a0miske ju premie\u0161avame s\u00a0c\u00edcerovou m\u00fakou (prid\u00e1vame postupne tak, aby zmes nebola pr\u00edli\u0161 mokr\u00e1) a\u00a0koreninami – rascou, paprikou, \u010dernu\u0161kou, koren\u00edm a\u00a0so\u013eou pod\u013ea chuti. Zmes by sa nemala drobi\u0165 a\u00a0ke\u010f je kompaktn\u00e1, pripravujeme z\u00a0nej v\u00a0ruk\u00e1ch gu\u013e\u00f4\u010dky, ktor\u00e9 uklad\u00e1me na plech vylo\u017een\u00fd papierom na pe\u010denie. Pe\u010dieme 30 min\u00fat pri teplote 180 \u00b0C. Do misky naserv\u00edrujeme uvaren\u00fa bielu quinou, hummus, \u0161al\u00e1tov\u00e9 listy a\u00a0nakoniec cviklov\u00e9 gu\u013eky a\u00a0pl\u00e1tky avok\u00e1da. Pokvapk\u00e1me olejom a\u00a0dozdob\u00edme sezamom a\u00a0kl\u00ed\u010dkami.<\/p>\n <\/p>\n
<\/p>\n
<\/p>\n
Gabina Weissov\u00e1<\/p>\n
foto Gabina Weissov\u00e1<\/p>\n
<\/p>\n
Cel\u00fd \u010dl\u00e1nok si pre\u010d\u00edtate v apr\u00edlovom \u010d\u00edsle MIAU (2018)<\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Starod\u00e1vna legenda hovor\u00ed, \u017ee kdeko\u013evek Budha pr\u00e1ve \u017eil, prebral sa r\u00e1no zo sp\u00e1nku, vzal do r\u00fak misku a\u00a0pre\u0161iel sa pomal\u00fdm krokom kr\u00ed\u017eom-kr\u00e1\u017eom dedinou. Dedin\u010dania mu do misky s\u00a0pokorou d\u00e1vali \u010dosi zo svojho jedla, tu l\u00edsto\u010dky \u0161al\u00e1tu, tam chutn\u00fd c\u00edcer, vo\u013eakto prihodil bylinky, niekto kop\u010dek ry\u017ee, in\u00fd zasa kus ovocia, a\u017e mal n\u00e1dobku pln\u00fa a\u017e […]<\/p>\n","protected":false},"author":3,"featured_media":5424,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63,9],"tags":[],"class_list":["post-5419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-april-2018","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5419","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=5419"}],"version-history":[{"count":11,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5419\/revisions"}],"predecessor-version":[{"id":5434,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5419\/revisions\/5434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/5424"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=5419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=5419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=5419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/www.miaumagazin.sk\/home\/wp-content\/uploads\/2018\/04\/menu1.jpg\")
<\/a><\/p>\n