Hibiscus, lemon and mint iced tea (Ledeni caj od hibiskusa, limuna i nane)

Refreshing homemade iced tea made of hibiscus, lemon and mint, enriched with mild aromas of cinnamon and ginger. It is ideal for hot days as a natural refreshment without added sugar.

Tags: vegetarian recipe, vegan, energy drink.

Preparation time: 25 minutes.

Cooling time: 3 h.

Total preparation time: 3 hours 25 minutes.

Ingredients:

• 1 liter of water
• 2 tablespoons of dry hibiscus
• 1 sprig of mint
• Juice of one lemon
• A few lemon wedges
• ½ cinnamon stick or ¼ teaspoon ground cinnamon
• 2–3 thin slices of fresh ginger (about 5–10 g) or ¼ teaspoon of ground ginger

Preparation:

1. Heat 1 liter of water in a saucepan until it boils, then remove it from the stove.

2. Add dry hibiscus and, if desired, cinnamon or a few rings of fresh ginger.

Baked potatoes and zucchini in the oven (Peceni krompir i tikvice u rerni)

Baked potatoes and zucchini from the oven are a simple, tasty and light side dish. Crunchy potatoes and juicy zucchini seasoned with olive oil, lemon, garlic and fresh parsley go well with fish or lean meat and fit into the anti-cellulite menu. Tags: vegetarian recipe, vegan, fit recipe, for weight loss, fasting recipe, anti-cellulite menu.

Preparation time: 25 minutes. Baking time: 30–35 minutes. Cooling time: 5-10 minutes. Total time: 1 hour – 1 hour 10 minutes. Ingredients (for 3 servings): 450 g of potatoes, 600 g of zucchini, 30 ml of olive oil, 3 teaspoons of lemon juice, 1 ½ teaspoon of garlic powder, 3 tablespoons of fresh parsley leaves (finely chopped), a 3 x pinch of salt, 3 x pinch of pepper. Preparation: 1. Heat the oven to 200 °C (392 °F). 2. Wash, peel and cut the potatoes into cubes or thin slices. Wash the zucchini and cut into rings or semicircles.

Balzamiko preliv vinegret (Balsamic dressing vinaigrette)

Sastojci (za oko 2-3 osobe): 2 kašike balzamiko sirćeta, 3 kašike maslinovog ulja (ekstra devičansko), 1 kašičica senfa ili veganskog senfa (po želji, za emulgiranje), prstohvat mlevenog crnog bibera, prstohvat morske soli (ili izostavi ako paziš na unos soli),  ½ kašičice meda ili javorovog sirupa ili agava sirupa za vegan za blagu slatkoću (opciono).

Priprema:

1. U manjoj činiji pomešaj balzamiko sirće, senf i med.

2. Postepeno dodaj maslinovo ulje, mešajući viljuškom ili mutilicom da se dobije homogeni sos.

Krem supa od bundeve sa kurkumom (Creamy pumpkin soup with turmeric)

Anti-inflamatorna - protiv upalna krem supa od bundeve i kurkume.

Sastojci: 600 g bundeve, 1 manji crni luk (ili beli deo praziluka za lakše varenje), 1 čen belog luka (opciono), 1 kašika maslinovog ulja, 1 kašičica kurkume u prahu, prstohvat crnog bibera, ½ kašičice mlevenog đumbira, 700–800 ml povrtnog bujona (bez aditiva) ili vode, prstohvat soli, 100 ml kokosovog mleka ili biljne pavlake* (bez dodatog šećera).

Priprema:

1. Crni i beli luk oljustiti i sitno iseckati. Bundevu oljustiti i iseci na kockice.

2. Na maslinovom ulju dinstaj crni luk na tihoj vatri (2) dok ne omekša (bez prženja).

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.

Neutralna biljna pavlaka bez dodatog secera (Neutral plant cream without added sugar)

Zamena za mlečnu pavlaku za kuvanje.

Sastojci (≈ 250 ml): 80 g sirovog indijskog oraha, 200 ml vode, 1 kašika soka od limuna, ¼ kašičice soli.

Priprema:

1. Indijski orah potopi u toplu vodu minimum 3 sata ili preko noci.

2. Ocedi, stavi u blender sa 200 ml sveže vode.