Pasta with Savoy.//Pasta od kelja.

Pasta with Savoy

 
Collards, or as used herein called Savoy is extremely healthy foods, which should be introduced regularly in our diet. Why is Savoy so healthy? First of all, contains phytonutrients, the molecules that make wonderful things. One of them called sulforofan enters the liver and enhances the natural detoxification. Another, called kaempferol considered as a youth because it affects the good genes that promote longevity. If we add the carotenoids that are at Harvard University linked to the general sense of optimism, and glucosinolate who made a fight with cancer, it is clear that the kale excellent natural remedy. Health brain state of the brain depends on selecting the right fats in the diet, because the brain itself 60 percent fat. One of the more fat that is needed for most people is omega-3, which is represented in cash. Vegetable Omega-3 ALA (alpha-linolenic acid) is associated with several health benefits such as reduced risk of depression and diabetes. I diabetes and obesity disrupt the functioning of the brain, and kale is a great help. Foods rich in sugar makes blood vessels and brain cells in the brain leads to the inflammatory process. Fibres from kale provide a feeling of satiety and promote the fight digestion. In addition kale has a low-carb diet, but does not encourage a sudden jump in blood sugar. The brain depends on important vitamins and minerals in order to function well. And, kale has everything you need. Raw kale has only 33 calories, but they offer a huge dose of vitamin C (134 percent of the RDA), pro-vitamin A (206 percent RDA) and vitamin C (684 percent RDA). In addition to aid in blood clotting, vitamin K is a powerful antioxidant that keeps fat. In this way the stored fat cells and brain. Vitamin K is needed and in building bones. And, kale is a good source of calcium and also essential for bones and teeth. The absorption of calcium from kale was better than that of the human body can not have milk. Green leafy vegetables, cabbage has a lot of protein. There is also iron, folate and vitamin B6 – necessary for the function of serotonin and dopamine.
Ingredients: 450 g pasta of your choice, 3 tablespoons pine nuts, olive 65 m,6 cloves finely chopped garlic, ½ teaspoon salt, or to taste, 1/4 teaspoon hot pepper beaten, (not) 1 full teaspoon pepper, or by taste, 1 bunch kale, about 300 g, 100 g parmesan cheese, 2 tablespoons balsamic vinegar (not necessarily)
Preparation:  In a saucepan pour the water and the najačoj temperature let it boil. Before you add the pasta, add salt and then add the paste, let it boil again, and when it boils again, reduce the heat and cook as directed . I used traps made of quinoa and rice.Use that you love and .Cooking while pasta is not “al dente” and drain the water in which the cook add in more work.
Pine istostirati Dry fry, make sure that you do not it does not burn out.To leave them with.In large and deep frying pan pour the olive oil and heat it and when it is well heated pour finely chopped garlic and remove the pan from the stove-top and fry the onions in the hot oil but not that turns yellow, it will then be gorak,Add half a teaspoon of whipped hot pepper, salt to taste and pepper and fry all together or do not return the pan to the stove.

The drained pasta pour the olive oil with the “spice” and stir everything together.
In the same pan, do not attempt to remove, put the cabbage, which have previously been washed, cleaned of fat handles and cut into noodles and “fry” only a little wilted.
So introduced kale add the pasta, add the Parmesan cheese and toasted pine nuts and, if desired, add the balsamic vinegar (I use white) and all this stir and serve as a side dish or vegetarian lunch.

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Serbian Recipe.

Pasta sa lisnatim keljom

 
Lisnati kelj, ili kako se ovde zove  je izuzetno zdrava namirnica, koju bi trebali da uvedemo redovno u našoj ishrani. Zbog čega je kelj tako zdrav?Pre svega sadrži fitonutrijente, molekule koje čine čudesne stvari. Jedna od njih pod imenom sulforofan* ulazi u jetra i poboljšava prirodnu detoksikaciju. Jedna druga, pod imenom kampferol smatra se izvorom mladosti jer utječe dobro na gene koji potiču dugovečnost. Ako tome pridodamo i karotenoide koje su na Sveučilištu Harvard povezali s opštim osećajem optimizma, glukozinolat koji se odlično bori s rakom, jasno je da je kelj odličan prirodni lek. Zdravlje mozga zdravstveno stanje mozga zavisi od izbora pravih masti u ishrani, jer je i sam mozak 60 odsto masno tkivo. Jedna od važnijih masnoća koja je potrebna većini ljudi je omega-3, koja je zastupljena i u kelju. Biljna omega-3 ALA (alfa-linolenska kiselina) je povezana s nizom zdravstvenih koristi poput smanjenja rizika od depresije i dijabetesa. I dijabetes i debljina remete rad mozga, a kelj je odlična pomoć. Hrana bogata šećerom postaruje krvne sudove i moždane ćelije, a u mozgu dolazi i do upalnih procesa. Vlakna iz kelja daju osećaj sitosti i promovišu boju probavu. Osim toga kelj ima malo ugljenih hidrata, pa ne podstiče nagli skok šećera u krvi. Mozak zavisi od važnih vitamina i minerala kako bi funkcionisao dobro. A, kelj ima sve potrebno. Sirovi kelj ima samo 33 kalorije, ali zato nudi ogromnu dozu vitamina C (134 posto RDA), pro-vitamina A (206 posto RDA) i vitamina K (684 posto RDA). Osim kao pomoć u zgrušavanju krvi, vitamin K je snažan antioksidans koji čuva masnoće. Na taj način čuvaju se i masne ćelije mozga. Vitamin K je potreban i kod izgradnje kostiju. A, kelj je dobar izvor i kalcijuma, takođe bitnog za kosti i zube. Apsorpcija kalcijuma iz kelja se pokazala boljom i od one koju ljudski organizam može da ima iz mleka. Za zeleno lisnato povrće, kelj ima i dosta proteina. Tu je i gvožđe, folati i vitamin B6 – potrebni za funkciju serotonina i dopamina.
Sastojci: 450 g paste po izboru,3 pune kašike pinjola,65 m maslinovog ulja 6 čena sitno iseckanog belog luka,pola kašičice soli,ili po ukusu,1/4 kašičica tučene ljute paprike, ( ne mora )1 puna kašičica bibera, ili po ukusu,1 veza lisnatog kelja, oko 300 g,100 g parmezana,2 kašike balsamico sirćeta ( ne mora )
Priprema: U šerpu sipati vodu i na najačoj temnperaturi pustiti da provri. Pre nego što ćete dodati pastu, posoliti i tek onda dodati pastu, pustiti da ponovo provri i kad provri ponovo, smanjiti temperaturu i kuvati po uputstvu proizvođača.Ja sam koristila pasti pravljenu od kinoe i pirinča.Vi koristite koju vi volite i koristite.Kuvati dok pasta ne bude “al dente” i ocediti od vode u kojoj se kuvala.Sipati u veću zdelu.
Pinjole istostirati na suvom tiganju, pazite da vam ne izgore.Ostaviti ih sa strane.U veliki i dublji tiganj sipati maslinovo ulje i zagrejati ga i kad je dobro zagrejano sipati sitno iseckani beli luk i skloniti tiganj sa ringle i pržiti luk u tom vrelom ulju, ali ne sme da porumeni, jer će onda biti gorak.Dodati pola kašičice tučene ljute paprike, soli po ukusu i biber i pržiti sve zajedno ali ne vraćati tiganj na ringlu.

U oceđenu pastu sipati maslinovo ulje sa “začinima” i promešati sve zajedno.
U isti tiganj, nemojte ga brisati, staviti kelj, koji ste prethodno oprali, očistili od debelih drški i isekli na rezance i “pržiti” samo da malo uvene.
Tako uveli kelj dodati u pastu, dodati parmezan i tostirane pinjole i po želji dodati balsamico sirće ( ja koristim belo ) i sve to izmešati i poslužiti kao prilog ili vege ručak.

By:cooking-Zorica.P.
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