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Dressing anti-inflamator cu turmeric

Astazi va incant cu o reteta delicioasa de dressing raw cremos cu proprietati anti-inflamatorii si detoxifiante. Super simplu si rapid de preparat acest dressing poate fi servit cu salata preferata, sau alaturi de chipsuri raw din legume.

Daca pana acum cativa ani, dressingul continea numai grasimi nesanatoase si chimicale, in bucataria vegana fara foc descoperim o varianta de sos ce il putem numi pe drept cuvant medicament natural si supliment nutritiv. Si pe langa toate acestea, o simfonie de culoare si savoare. Cate motive sa ne bucuram de salate!! Yuuuuu…meeee…licious!!! :)

Dressing anti-inflamator cu turmeric

Dressing anti-inflamator cu turmeric

Ingrediente:

  • 1 lingurita pulbere de turmeric
  • 1/2 lingurita sare de mare/sare de Himalaya
  • 1/4 lingurita piper negru macinat
  • 1/4 pulbere de usturoi
  • 1 lingurita marar uscat/proaspat
  • 2 lingurite miere
  • 3 linguri otet de mere
  • 1/4 ceasca ulei de masline extravirgin
  • 1/2 avocado (optional)

Mod de preparare:

  1. Puneti ingredientele, cu exceptia avocado-ului intr-un shaker sau un borcan inchis ermetic si agitati pana cand sunt bine incorporate. Daca doriti ca dressingul sa fie cremos si cu un extra de nutrienti :), atunci adaugati 1/2 de avocado. In acest caz, introduceti toate ingredientele in blender si procesati pana cand obtineti textura dorita.
  2. Adaugati dressingul obtinut deasupra salatei preferate si savurati o portie delicioasa de sanatate!!
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Pofta de o viata frumoasa si sanatoasa!! :)

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One thought on “Dressing anti-inflamator cu turmeric

  1. Ioana Szederyesi

    Buna ziua
    Dr. Arjan Khalsa spune:

    Does turmeric need to be cooked?
    Yes. To get the effects for which we are recommending it for here, it should be cooked. Boil it in water for at least 7 minutes. This converts the turmeric into a form that the body can easily absorb and use (what we call ‘bioavailable’).

    People ask me all the time if they can sprinkle the uncooked spice onto food. What I know is that, cooking it is the best way for it to be used by the body. In Asian cooking, it is always cooked. They use it in curries, daals, rice, and Golden Milk (or, in India, the call it ‘Haldi Milk’)

    Reply

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