Kokosova antiinflamatorna kisela pavlaka (Coconut anti-inflammatory sour cream)

 Sastojci (≈ 200 ml): 200 ml punomasnog kokosovog mleka (bez dodatog šećera), 1 kašika soka od limuna, prstohvat soli.

Priprema:

1. Sve sastojke pomešaj ručno ili kratko izblendiraj.

2. Ohladi u frižideru 20-30 minuta ako želiš gušću teksturu.

Pavlaka će se blago zgusnuti i dobiti kremastu teksturu.

3. Čuvaj je u frižideru do 3–4 dana u zatvorenoj posudi.

• Pogodna za antiinflamatornu (protiv upalnu) ishranu
• Ima blagi kokos ukus
• Blago kisela,
• Kremasta,
• Posna / veganska,
• Pogodna za slana jela.

Kako je koristiti kokosovu antiinflamatornu kiselim pavlaku?

• u krem supama (bundeva, tikvica, šargarepa)
• kao dodatak uz čorbe i variva
• za slane pite

Ingredients (≈ 200 ml): 200 ml full-fat coconut milk (no added sugar), 1 tablespoon lemon juice, a pinch of salt.

Preparation:

1. Mix all ingredients by hand or blend briefly.

2. Cool in the fridge for 20-30 minutes if you want a thicker texture.

The sour cream will thicken slightly and take on a creamy texture.

3. Store in the refrigerator for up to 3–4 days in a sealed container.

• Suitable for anti-inflammatory nutrition
• It has a mild coconut taste
• Slightly sour,
• Creamy,
• Lean / vegan,
• Suitable for salty dishes.

How to use coconut anti-inflammatory sour cream?

• in cream soups (pumpkin, zucchini, carrot)
• as an addition to soups and stews
• for savory pies