Recipes

Colorful spring salad

Šarena proljetna salata
You do not have to go to the market or in a shopping mall in order to obtain the ingredients for the salad. The simplest, cheapest and healthiest option is wild plants from nature. Spring offers us a great diversity of wild plants, nutritionally very rich and really is a great pity not to take advantage of these benefits.

So, get out into nature (in the meadow and into the woods) and, far from roads, pick dandelion, yarrow, daisies and violets and prepare a salad in which you enjoy the taste, odor and eye.

In addition, will stay in nature and will thereby contribute to your Health.

 Ingredients:

leaves young dandelion

leaves young yarrow

leaves young daisies

chives or green onions

flowers and violet leaves

1 can (280 g) sweet corn grain

 For the dressing:

3 tablespoons pumpkin seed oil

juice of one lemon

½ teaspoon Himalayan salt

6 tablespoons of water

       Preparation

  1. Sweet Corn drain and rinse under running water.
  2. Dandelion leaves, yarrow, daisies and violets and chives Wash and pat dry.
  3. All, except the flowers of violets, cut and put in a larger container. Add the corn kernel.
  4. In a separate vessel, combine pumpkin oil, lemon juice, salt and water. The amount and proportions of ingredients determine to taste.
  5. All pour the sauce and stir.
  6. Just before serving the salad garnish with flowers of violets.

    Šarena proljetna salata-gotova

           Enjoy the taste, smell and eye in a healthy spring salad!

Your Zdrava.iva

 

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zdrava.iva
Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari. Od 17.6.2017. stekla je zvanje Nutricionistica.

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