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Mung (citaj zlatni) grah - Porijeklo Mung graha je Kina. Nekad ...

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Sirova hrana Zdrava i ukusna, sirova hrana je popularna i među hollywoodskim zvijezdama

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Nepročitano 16-10-12, 10:43   #21
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Mung (citaj zlatni) grah -

Porijeklo Mung graha je Kina. Nekad davno uzgajan rucno, bez upotrebe pesticida i bilo kakvog alata. Poslije branja ostavlja se na zemlji da se susi sto je cest uzrok da je grah veoma prasnjiv. Zato ga je potrebno oprati dobro prije nego ga pocnete namakati za klijanje… cisteci grah od prasine zamisljajte da ste upravo dohvatili rukom malo Kineskog prasnjavog puta :)...





Priprema

Vrijeme pripreme:12 min
  1. 1 Nacin:
  2. 2 casa graha i 2-3 case vode (70 F).
  3. 3 Natapati ih 8 – 12 sati.
  4. 4 Ako imate problem sa natapanjem, pokusajte vodu malo zagrijati ali ne vise od 90 F.
  5. 5 Poslije namakanja dobro isperite sjeme i dobro ga ocijedite od vode. Ostaviti na sobnoj temperaturi gdje nema mnogo svjetla.
  6. 6 Koliko dugo ga uzgajati:
  7. 7 Ukoliko zelimo male slatke izdanke ispirati i cijediti svakih 8 do 12 sati, 2 – 3 dana.
  8. 8 Ako zelite velike klice ispirati svakih 8 – 12 sati nekih 4 do 5 dana.
  9. 9 Mung Bean ima dug i debeo korijen, ali malo teze ih odgojiti kuci…
  10. 10 Kad ispiramo klice, truditi se da ih ne pomjeramo. Ukoliko imate tus na sudoperu to je najbolji nacin za ispiranje. Mlaz mora biti njezan.
  11. 11 Cuvati klijaliste u tamnom gdje nema puno cirkulacije zraka.
  12. 12 Treci dan, kad su sjemenke nasle svoje mjesto u klijalistu, namakati ih nekih 10 tak minuta u hladnoj vodi. Dorbo ih isprati nakon ovog namakanja.
  13. 13 Mozete izostaviti zadnje ispiranje, dopustajuci klicama da rastu 24 sata bez vode. Ispustice vise toplote i narasti u ovom periodu mnogo brze. Ali ako proizvedu previse toplote pocece da se kuhaju :)...
  14. 14 Treba ih ocijediti temeljito poslije zadnjeg ispiranja, to ce im produziti zivotni vijek u frizideru.
  15. 15 Cuvajte ih u zatvorenom kutijici ili kesi.




Klice su niskokalorične i pune vitamina, minerala i enzima

Klice predstavljaju prave vitaminsko-mineralne bombe koje potiču obnovu organizma. Zbog toga ih je dobro na kraju zime i u proljeće uključiti u jelovnik, a kako s klicama možeš napraviti hranjivu slasticu atraktivnog izgleda, otkriva ti Makronovina učiteljica kuhanja Tončika Cukrov
Proklijale sjemenke različitih biljaka sadrže u sebi snagu iscjeljenja kao ni jedan drugi izvor u prirodi. Procesom klijanja oslobađa se ogromna količina energije, uvećava se postotak hranjivih tvari, posebice vitamina i minerala, bjelančevine se razlažu na enzime pa su tako u potpunosti iskoristive, a ugljikohidrati postaju energetski nositelji cjelokupnog procesa.

Saznaj zbog čega je važno jesti takozvane dobre ugljikohidrate i kako oni pomažu u mršavljenju!

Otkrij obnavljajuću snagu prirode

Klice, s obzirom na vrstu, imaju specifično ljekovito djelovanje, međutim njihova vrijednost je u tome što su one općenito niskokalorične namirnice koje djeluju regenerativno na metabolizam organizma, odnosno potiču njegovu obnovu. Svakako nauči sam kod kuće klijati klice i uvrsti ih u svoj jelovnik. Ugodno će te iznenaditi kada izrastu, a tvome će organizmu pružiti snagu i zadovoljstvo.
Slatkiš s ružičastom vilinom kosom

Sastojci:
˝ šalice tostiranih zobenih pahuljica
˝ šalice klica amaranta (klijanje u klijalištu 3 dana)
2 žlice rižinog slada
1 jabuka, oguljena i naribana
Ľ žličice korice limuna
1 šalica sojinog šlaga
Priprema:
Isklijaj amarant: Namači ga 8 sati. Isperi sjeme 2 puta dnevno. Ubrzo će izrasti klice čiji izdanci duljim klijanjem postaju ružičastiji. Kratko tostiraj zobene pahuljice na suhoj tavi. Naribaj jabuku. Pomiješaj zobene pahuljice, jabuku, klice amaranta, koricu limuna i slad. Pusti da se sve prožme pola sata. Bogato garniraj sojinim šlagom.




Klice dodajte juhama, nadjevima, jelima od mljevenog mesa, pirjanim jelima gdje djelomično zamjenjuju luk i gljive, prženim jelima, omletima, jelima od pancete, špeka ili slanine, pri pripremi jela od povrća, salata i mliječnih proizvoda. Od njih možemo raditi i namaze i obogaćivati sendviče. Alfa-alfa je posebno po mjeri salata i napitaka, sitne klice najpogodnije su za dodavanje juhi, a pšenične klice možemo umijesiti u tijesto za kruh i pecivo ili palačinke.
I kod nas omiljena azijska kuhinja nezamisliva je bez klica pripremljenih brzim prženjem u voku.


TRAŽIM LJUDE, ŠTO VIŠE LJUDI,
KOJI IMAJU NEOGRANIČENU SPOSOBNOST UVJERENJA
DA NE POSTOJI NEŠTO ŠTO JE NEMOGUĆE UČINITI
(H. FORD).
pridruži nam se u bblj



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Nepročitano 18-10-12, 13:28   #22
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Sad si mi rasvijetlila pir! Pa, pir je rastao svuda u mom naselju prije 20tak godina. I sada ga ima, ali puno manje. Presadicu ga na vikendicu i cuvati sjemena.


…a o zmajevom biseru ni rijeci!



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Nepročitano 18-12-12, 23:22   #23
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Odlicna tema, hvala
Klice u ishrani koristim i svima ih od srca preporucujem

Evo da i ja dam mali doprinos: ko zeli nesto dodatno da procita, ovo su dve knjige koje sam pronasla o tome:
- Drakir Z. Tirom "Klicama zivota do zdravlja"
- Mirjana Gracan "Izdanci -ziva hrana, Alternativna kuharica"

Rado bih posadila narandzu, avokado, ma svasta nesto.. Cesto imam poriv da umesto da seme (koje ne pojedem) bacim - pustim da isklija i omogucim da se biljka razvije iz njega.. Imam lepu suncanu terasu, ali me brine koliko li prostora zauzimaju i koliki li im je koren (ne zelim da se sirote biljke guse u premalenim saksijama) i ne znam kuda bi sa njima preko zime.. pa ostajem na gajenju klasicnih saksijskih biljaka..
Ali odusevljena sam tvojim entuzijazmom i ljubavlju - bravo, Alison!

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Nepročitano 29-12-12, 17:10   #24
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nije ni meni avokado uspio na onu foru sa čačkalicama, al nema veze... nego, koje su klice dobre za ubacit u rižoto? sa gljivama


Jesus is coming - Look busy!



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Nepročitano 04-01-13, 16:00   #25
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stavila sam klijati slanutak, počeo je lagano puštati klice, zna li netko kako ga je najbolje iskorititi? možda ga zblendati sa sirom u namaz? radim svoj sir sama od kefira pa me zanima što od klica bi najbolje išlo u sir?


Jesus is coming - Look busy!



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Nepročitano 06-01-13, 12:24   #26
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Citat:
Originally Posted by Zlo Pogledaj Post
stavila sam klijati slanutak, počeo je lagano puštati klice, zna li netko kako ga je najbolje iskorititi? možda ga zblendati sa sirom u namaz? radim svoj sir sama od kefira pa me zanima što od klica bi najbolje išlo u sir?
Napravi raw hummus
Staviš malo limunovog soka, kap masl. ulja, maaalo soli (himalajske), začina po želji, malo vode (onoliko koliko ti treba da dođe kremasto, ali ne prerijetko).. i voila'
Savršeno sa sirovim krekerima, povrćem narezanim na štapiće..

Ja sam neki dan isklijala zelenu leću, ajmeee kako je finaaaaaaa
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Nepročitano 02-03-13, 21:34   #27
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Meni je slatki krompir uspeo na metodu sa čačkalicama(jedan sam isekao na 3 dela ),đumbir sam stavio u plastičnu kesu u kojoj je bilo vlažno ,dobio sadnice i rasadio(za sada u plastične čaše kasnije u jutene vreće umesto kalja ) ,datule (palme) semenke sam također razmnožio na 'foru sa kesom '


"They must find it difficult, those who have taken authority as truth, rather than truth as authority."
Gerald Massey



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Nepročitano 03-03-13, 07:56   #28
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Iz mog iskustva (uglavnom sa datulama ) ,dok sam sadio seme direktno u zemlju -uspeh je bio oko 50 % ,kada sam počeo seme stavljati u vlažne plastične zatvorene vrećice ,ako je seme u redu uspeh bi trebao biti 100% Normalno nakon isklijavanja se pažljivo posadi u supstrat
Možete pokušati i sa vlažnim papirom za brisanje ruku u plastičnoj kesi(i to je možda dobar izbor za sitnije semenke ) ,za krupnije semenke to je nepotrebno i nosi rizik truljenja određenih semenki (overkill) ,dakle dovoljna je plastična vrećica koja se iznutra poprska vodom ,doda seme , hermetički zatvori i zaboravi dok ne isklija ...

Primer (Camellia Sinensis-tj zeleni čajevac klijanje u plastičnoj kesi )


Ps. semenke kao one u datule koje su posebno tvrde je poželjno natapati barem 48 h i očistiti od bilo kakvih ostataka poželjno četkicom za zube da ne bi došlo do pljesni ,također ako želite saditi đumbir ,kurkumu,ili slak koje ste kupili u nekom od trgovačkih centara /trgovina natopite ih preko noći (ne dulje) zbog toga što trgovine često PRSKAJU RIZOME SREDSTVOM PROTIV KLIJANJA -nakon 24 sata to bi trebalo biti isprano .


"They must find it difficult, those who have taken authority as truth, rather than truth as authority."
Gerald Massey



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Nepročitano 09-03-13, 19:47   #29
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Poštio sam i ja u fazi eksprimenta sa klijanjem đumbira mogu vam reći da moža postoji možda i bolji način za isklijavanje (barem meni se pokazao kao bolji )
1.Odabrati sveži đumbir u trgovini koji ima jasno izražena 'oka' tj pupove (inače neće proklijati već će se usmrditi ubrzo )
2.kao što sam rekao natapati u vodi preko noći đumbir da se speru kemikalije protiv klijanja
3.pažljivo odvojiti 'ogranke' rizoma sa pupovima nožem
4(deo koji sam promenio i pokazao mi se uspešnim sledi ) staviti vlažnu gazu na dno kutije od sladoleda i zatvoriti ,u vlažnim uslovima će rizomi početi klijati (ukoliko rizom nije previše star naravno )
Napominjem trik s kesom se može također primeniti ....možda će netko baš na taj način biti uspešniji od mene


"They must find it difficult, those who have taken authority as truth, rather than truth as authority."
Gerald Massey



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Nepročitano 14-03-13, 18:30   #30
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Meni rastu moje prve klice. Baš me zanima kakav će okus biti u salati ili sokiću....

Iznenadio sam se kako ih je jednostavno uzgojiti.
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