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Sunday, March 13, 2016

Saveti za pripremu sokova (Tips for preparing juices)

Saveti za pripremu cedjenih i kasastih sokova:

  • ne pravite vise sokova nego sto mozete popiti u jednom danu, zato sto voce i povrce pocinje gubiti nutritivnu vrednost nakon sto se oljuste.
  • odstranite kostice iz jabuka, breskvi, kajsija, sljiva i ostalog voca.
  • ako voce i povrce nije organsko ili domace proizvedeno, treba ga oljustiti zbog stetnih materija koje se nalaze u kori. Izuzetak je narandza koja u kori ima etericna ulja koja nisu svarljiva. 
  • koristite bobicasto voce (maline, kupine, borovnice, jagode) jer sadrze mnogo antioksidansa, koji usporavaju proces starenja tela.
  • da napravite dobar sok, pre stavljanja u sokovnik, voce i povrce podelite na 4 ili vise delova. 
  • kod kelja mozete izvaditi jezgro, radi lepseg ukusa, ali mozete i ostaviti zbog korisnih stvari koje daje organizmu.

Tips for preparation squeezed juices and smoothies:

  • do not make more juice than you can drink in a day, because fruits and vegetables begin to lose nutritional value after the peel.
  • remove pits from apples, peaches, apricots, plums and other fruits.
  • if fruits and vegetables are not organic or home-produced, you should peel them due to harmful substances that are in peel. The exception is orange, because orange has essential oils that are not digestible.
  • use berry fruits (raspberries, blackberries, blueberries, strawberries) because they contain a lot of antioxidants, which slow down the aging process of the body.
  • to make good juice, before putting in the juicer, cut fruits and vegetables on 4 or more parts.
  • you can remove the core from kale, in order to make taste more beautiful, but you can leave for useful things that gives to organism.

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