Recipes

Green patella

Zelene pogačice

 How many times have you burned at the nettle and now is a wide berth. Or you have a garden and relentless intensity is replacing as weeds. But the nettle because of its extremely healing properties considered as a real elixir of health.

Since excellently grows in our area, it is easy to find and accumulate in sufficient quantities. It is noteworthy that it is not advisable to read the roadside due to pollution. For consuming only used the leaves and tops of young nettles.

Include nettle leaves in the diet in the form of stews, soups, teas, pasta, strudel, … In this recipe for an extremely healthy patella nettle is a great addition. Patella can be served with soup or with some delicious and healthy coat or with kefir or yogurt.

Ingredients

100 g of fresh nettle tops

150 g of corn flour

150 g of oat flour (or ground cereal)

1 tablespoon of dried yeast

1 teaspoon salt Himalayan

1 teaspoon of birch sugar Xilitla

2 tablespoons chia seeds

150 ml of water

40 ml of olive oil

10 tablespoons of yoghurt

3 tablespoons quark

  Preparation

Pick the leaves of fresh nettle (remember to use gloves when picking!). Nettle wash under running water and cook in boiling water for 5 minutes.

Zelene pogačice1

Cooked nettle drain, cool and finely chop.

In a large bowl, combine the dry ingredients, adding the liquid ingredients, cheese and chopped nettles and knead the dough. You will get a very soft dough.

Allow the dough to stand for half an hour covered with a cloth.

Roll the dough out with spoon or wet hands first design a little more balls and then flatten into a circle. Put the circles on wax paper in a baking pan.

Each muffin brush with water and sprinkle sunflower or sesame seeds. You can also use other seeds.

Zelene pogačice2

Bake in a preheated oven at 180 ° C for about 20 minutes.

Remove from oven, cool slightly and serve!

 Zelene pogačice4

                 Consume patella with soup or a healthy spread!

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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