Bucataria fara foc

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07.10.2012 14:05

Bucataria fara foc

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corectSearch
al fructelor Curios, dar adevarat, oamenii nu stiu cand si cum sa mananc
e fructele.
SearchFructul
History: este mancarea ceamai pretioasa, dadatoare de viata, de energ
ie, dinSearching...
cate exista. Fructul este cel mai important aliment pecare l putem consum
Result 00 of 00
a, dar trebuie
stim
00 results forsa
result
for exact cand si cum trebuie sa-l consumam. Stramosii nostri
au fost fructivori. Ei au consumat fructe zeci de mii de ani. Pentru organism, f
ructelep. sunt mult maiimportante decat proteinele. Substantele cu care proteinele
ne otravesc corpul nu se gasesc n fructe. Secunosc numeroase cazuri de otravirec

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sunt descompuse n combustibil (= energie) numai cand rezervele de carbohidrati su

nt total epuizate.Grasimile din corp nu vin numai de la consumul lor direct. Can
d se consuma n exces carbohidrati,acestia sunt transformari n corp n grasime si dep
usi. Depozitele de grasime pot fi privite ca o banca decarbohidrati de unde fac
restituiri sau depuneri, atunci cand este necesar.3. Sanatatea corpului nostru d
epinde foarte mult si de fibrele celulozice pe care le consumam(fructe, legume,
zarzavaturi).Printre multe altele ele previn constipatia, hemoroizii, s.a.Carnea
nu contine fibre celulozice si de aceea daca o consumam trebuie sa fie nsotita d
e salate decruditari de sezon, fara alte garnituri de amidonoase sau paine. Dar
noi nu o recomandam.Oamenii pot trai fara carne, dar unii o consuma n cantitati c
onsiderabile, din doua motive:1. din obicei sau traditie si2. pentru ca s-au obi
snuit cu ea si le place.Pentru digestia carnii este necesara o cantitate enorma
de energie, ceea ce face mai dificila sarcinascaderii n greutate, epuiznd totodata
Search organismul si mbolnavindu-l.RETETE FARA FOCNaturisti, e bine sa stiti..
prematur
Search History:
. Zaharul
alb, carnea, sarea si faina alba trebuie eliminate din alimentatia oame
Searching...
nilor. Result Nutritionistii
specializati n alimentatia naturista, pe drept cuvant spun:
00 of 00
00 results for result
for canu stim sa ne nutrim".Adica mancam hrana moarta care este e
e mbolnavim,
pentru
gala cup. hrana fiarta.Rupandu-ne de natura ne mbolnavim de boli foarte grave, incu
rabile.

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ita pulbere de alge.

Ceapa se taie marunt sau se da prin razatoarea de sticla, se taie si verdeturil
e. Ambele produse seamesteca cu untul frecat spuma, n care se adauga pulberile.Se
decoreaza cu verdeturi si jumatati de masline negre.5. Pasta de unt cu aroma de
usturoiSe prepara ca la reteta prcedenta, folosind aceleasi ingrediente, adauga
nd la urma 3-4 bulbi (catei) deusturoi bine pisati.6. Pasta de unt cu aroma de h
rean Se prepara pasta ca la reteta 16 iar o data cu pulberile se adauga o lingur
a plina cu hrean ras fin. 7. Pasta de telina cu mere
Ingrediente: 250 g telina, 250 g mere rosii, 150 g unt, cremogen, 1 legatura mag
hiran cu menta, 1/2lingurita pulbere de alge.
Telina spalata bine, curatata (coaja se pune la suc vezi reteta 234),se da pe r
azatoarea de sticla.Merele se dau pe razatoare cu tot cu coaja.Se amesteca cu ve
rdeturile taiate fin, pulberile si untul frecat spuma. In cazul ca iese o compoz
ite moalese poate adauga putin cremogen (vezi reteta 83) sau tarata de grau. Se
decoreaza dupafantezia gospodinei, cu produsele care le are la ndemana.8. Pasta d
e unt cu brmza si praz
Ingrediente: 1 fir de praz mai mare, 100 g unt, 100 g branza de vaci, 1 legatu
ra marar cu tarhon, 1 gogosar n otet, 1/2 lingurita pulbere de plante aromatice s
i condimetare, 1/2 lingurita pulbere de alge.
7
Prazul se taie cat se poate de marunt odata cu verdeturile, se amesteca cu branz
a si cu untul frecatspuma. Se orneaza cu gogosari si verdeturi.9. Pasta de unt c
u branza si pastarnac
Ingrediente:
350 g pastarnac, 1 ceapa mare de apa, 125 g unt, 125 g branza de v
Search
aci, 1 lingura
busuioccu rozmarin, 1/2 lingurita pulbere de plante aromatice si
Search History:
Searching... 1/2 lingurita pulbere de alge, 1lingurita seminte de mac sau chimi
condimentare,
00 of 00
on. Result
00 results for result for
Branza, bine maruntita, trecuta prin sita se amesteca cu untul frecat spuma, ve
p.
rdeturile
si ceapataiate marunt si cu pastarnacul dat prin razatoarea de sticla.
Se aseaza pe farfurie, se taseaza frumos sise presara cu seminte de mac. 10. Pa

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a, se sterg, se dau perazatoare (cu tot cu coaja), se amesteca cu ceapa si verde

turile taiate marunt, branza maruntita,pulberile, untul frecat si tarata cat cup
rinde ca sa se obtina o pasta mai consistenta. Se aseaza pe ofarfurie, se taseaz
a, iar deasupra se presara petale de trandafir taiate fideluta si cateva frunzul
ite desalvie taiate marunt.13. Pasta de unt cu branza si andiveSe prepara ntocmai
ca la reteta precedenta, numai ca 300 g andive bine maruntite nlocuiesccartofii.
n loc de andive se pot pune gulioare sau varza maruntita la mixer, iar daca este
, prea moalecompozitia; se poate adauga putina tarata sau cremogen (vezi reteta
83).B. SALATE14. Salata de varza murata cu tarata
Ingrediente: 1 varza murata, 2 morcovi, 1 ceapa mare de apa, tarata, 4-5 linguri
de ulei, 1/2 lingurita pulbere de plante aromatice si condimentare, 1/2 linguri
ta de alge, 1 gogosar, 1lingura de verdeturi.
Varza se strecoara bine de zeama (moare) n maini (nici ntr-un caz nu se tine n apa
). Se taiefideluta, se amesteca cu morcovul ras, ceapa taiata marunt, pulberile
si uleiul iar tarata cat cuprinde(cam 3-4 linguri). Se aseaza: n salatiera si se
decoreaza cu felioare de gogosari si verdeturi de sezon.15. Salata de varza mura
ta cu nuciSe prepara ntocmai ca la reteta precedenta, numai ca tarata este nlocuit
a cu nuci macinate sautaiate cu cutitul, n rest se folosesc aceleasi ingrediente.
16. Salata de varza dulce cu smantana
Ingrediente: 1/2 varza alba dulce, 250 g smantana, 1 galbenus, 1 lingura cremoge
n (vezi reteta 83), 1ceapa de apa, 1 legatura deverdeturi, 1/2 lingurita pulbere
de plante aromatice si condimentare, 1/2 lingurita pulbere de alge, 1 feliede s
fecla rosie.
Varza se taie fideluta, se freaca n maini (fara a se stoarce) ca sa-si mai piard
a din rigiditate, seamesteca cu cremogenul, smantana, galbenusul, ceapa si verde
turile taiate marunt. Se aseaza nsalatiera si se decoreaza cu sfecla rosie (care
a fost data prin razatoarea de sticla), se aseaza pe margini n forma, de movilite
, iar printre ele verdeturi de sezon. Se mai poate decora (in lipsa sfeclei) cu
felioarede gogosari rosii sau cu jumatati de masline negre desarate.17. Salata d
e varza cu pasta de rosu
9
Se prepara ntocmai ca la reteta precedenta, folosind aceleasi ingrediente si acel
asi procestehnologic, numai ca se adauga 60 g; pasta de rosii (vezi reteta 75) s
i 2-3 linguri de cremogen sau nlipsa acestuia tarata de grau.18. Salata de varza
cu ciuperci
Ingrediente: 1/2 varza alba dulce, 300 g ciuperci de cultura, 200 ml suc de cati
na (vezi reteta 76), 4-5linguri ulei, 1ceapa mare de apa, 1 lingura pasta de ros
Search
ii (vezi,
reteta 75), 1 lingura de verdeturi, 1/2lingurita pulbere de plante aro
History:
maticeSearch
si condimentare,
1/2 lingurita pulbere de alge; cateva petale rosii detra
Searching...
ndafiri.Result 00 of 00
result for se freaca putin n maini (fara a se stoarce) ca sa-si mai
Varza 00
seresults
taieforfideluta;
piardap.din rigiditate,apoi se amesteca cu ciupercile taiate felii (care au fost
alese numai mici si mijlocii, bine spalate, taiatefelii,stropite din belsug cu s

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re, 1/2 lingurita pulbere de alge, 5 flori rosii denalba de gradina.

Telina se prepara ca la reteta precedenta, apoi se amesteca cu smantana, verdetu
ri si ceapa taiatamarunt, cu pulberile, tarata cat cuprinde. Se aseaza n salatier
a, iar deasupra se presara petale denalba taiate fideluta si cateva verdeturi de
sezon taiate marunt.21. Salata de telina cu sos de maioneza de post
10
Se prepara ca la reteta precedenta, folosind aceleasi ingrediente si acelasi pro
cedeu de prelucrare,numai ca n loc de smantana se pune 250 g sos maioneza de post
(vezi reteta 24)22. Salata de sfecla rosie cu hrean
Ingrediente: 400 g sfecla rosie, 2 linguri de hrean ras, 1 lingura suc de catina
sau lamaie,3-4 linguri ulei, 1 ceapa de apa sau un fir de praz, 2 linguri de ta
rata, l/2 lingurita pulbere de plante aromatice si condimetare, 1/2 lingurita pu
lbere de alge, cateva petale de flori de nalba albe sau petale de trandafir, 1le
gatura marar cu patrunjel.
Sfecla rosie bine spalata se curata (coaja se pune la suc vezi reteta 234), se d
a pe razatoarea desticla (ca si hreanul), se amesteca cu acesta, ceapa taiata ma
runt, sucul de catina (vezi reteta 76),pulberile, tarata si uleiul. Se aseaza n s
alatiera, iar deasupra se presara verdeturile taiate marunt sipetalele taiate fi
deluta.23 . Salata de radacinoase cu sos de maioneza
Ingrediente: 1 morcov, 1 patrunjel, 1 pastarnac, 1 telina, 1/2 ridiche, 1 ceapa
mare de apa, 1 felie de sfecla rosie, 2 legaturi de verdeturi, 300 g maioneza cu
galbenus (vezi reteta 27), tarata, 1/2 lingurita pulbere de plante aromatice si
condimentare, 1/2 lingura pulbere de alge.
Radacinoasele, bine spalate, curatate (cojile, se pun la suc vezi reteta 234), s
e dau pe razatoare, seamesteca cu ceapa taiata marunt, odata cu verdeata, tarata
, pulberile, apoi maioneza. Se aseaza nsalatiere, iar de jur mprejur se pune ca or
nament sfecla rosie, care a fost data pe razatoarea de sticla.C. SOSURI24. Sos m
aioneza de post
Ingrediente: 5 linguri de cremogen (vezi reteta 83), 1 pahar suc de tarata (vez
i reteta 165) sau suc demorcovi; 250 ml, ulei, 1 lingura suc de catina, 1 legatu
ra verdeturi. 1/2 lingurita pulbere de seminte de gogosari (vezi reteta 84), 1/2
lingurita de pulbere de alge; 1/2 lingurita de plante aromatice si condimetare,
1 lingura mustar.
Cremogenul se inmoaie cu sucul, de tarata, se adauga mustarul, pulberile, sucul
de catina si apoi,uleiul picatura cu picatura ca la maioneza obisnuita. Deasupr
a se presara verdeturile taiate marunt. Sefoloseste la diferite preparate de leg
ume si zarzavaturi crude.25. Sos maioneza de post cu pasta de rosiiSe prepara nto
cmai ca la reteta precedenta folosind aceleasi ingrediente, numai ca la urma sea
dauga n maioneza 3 linguri pasta de rosii cruda (vezi reteta 75).
11
26. Sos maioneza de post cu pasta de catinaSe prepara maioneza exact ca la nr. 2
4 numai ca la urma se adauga n sos 3 linguri pasta de caline.27. Sos maioneza cu
galbenusuri
Ingrediente: 2 galbenusuri crude, 275 ml ulei, 1 lingura pasta de catina (vezi
reteta 77), 1 linguramustar, 1/2 lingurita pulbere de plante aromatice si condim
entare, 1/2 lingurita pulbere de alge, 1 linguraverdeturi. (Pentru buna reusita
a maionezei, ouale si uleiul nu trebuie sa fie prea reci ).
Se pun galbenusurile ntr-un castron cu pasta de catina si se freaca cu o lingura
de lemn
pana seobtine un amestec desavarsit. Se adauga, mustarul, apoi uleiul p
Search
icaturaSearch
cu picatura
amestecand mereu.Cand maioneza incepe sa se ngroase, se poate
History:
Searching...
adauga
cate o lingura de ulei odata, dar nu mai mult. Seadauga pulberile, iar d
Result 00 of 00
easupra
verdeturile
00 results
for result forfin taiate.Se foloseste la diferite preparate de legume si z
arzavaturi crude.28. Sos de mustar cu busuioc si ceapa
p.
Ingrediente:
2 linguri de mustar, 1 galbenus crud, 2 linguri frunze de busuioc v
erde, 1 lingura sucde catina, 1/2 lingurita miere, 1 ceapa mare de apa, 200 ml u

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Bucataria fara foc

http://ro.scribd.com/doc/66433855/Bucataria-fara-foc

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