În faza acută a colitei ulcerative, această supă mi-a căzut întotdeauna bine. Are pentru mine un efect calmant dar este și sățioasă.
Rețeta, inspirată de o supă din Orientul Mijlociu, este simplificată și adaptată pentru a fi cu FODMAP scăzut și conforma AIP dar rămâne delicioasă. Copiii mei iubesc supa asta, deci trebuie sa fie bună.
Este una din rețetele mele favorite. Îmi place coloritul, aroma dar mai ales îmi face pur și simplu plăcere să o pregătesc.
Pregătire
(10 minute)
- 1.pune carnea în bol.
- 2.taie mărunt mărarul și azvârle-l peste carne.
- 3.curăță morcovul și răzălește-l mărunt peste carne.
- 4.adaugă 1/3 cupă de făină de cassava și 1/3 cupă tapioca (sau păsat de porumb respectiv faină)
- 5.presară 2 lingurițe de sare peste carne.
- 6.amestecă bine cu mâinile.
- 7.fă biluțe de carne de 5-6cm2-2.4in diametru (udă mâinile ca sa fie mai ușor).
- 8.pune 1l34fl.oz de apă la fiert.
| 00:00 | |
- pune oala pe foc mediu
- adaugă 1 lingură ulei de cocos (sau ce ulei preferi)
|
| 00:02 | |
- adaugă perișoarele cu grijă, așa încât să fie cât de multe care ajung în contact cu uleiul.
|
| 00:06 | |
- întoarce perișoarele cu grijă să nu se spargă (folosește o lingură cu care să le ridici de dedesubt)
- presară 1 linguriță praf de curcuma
|
| 00:08 | |
- rade puțină coajă de limetă peste carne
|
| 00:10 | |
- adaugă apa fierbinte și o linguriță de sare
- stoarce zeama de la 1/2 de limetă în supă
- acoperă cu capacul
|
| 00:24 | |
- adaugă frunzele și scufundă-le pe toate în supă
- stinge focul
- pune capacul
- gata! las-o să se hodinească puțin (5 minute) înainte de servire
|
Poftă bună!
Nu aștepta prea mult cu servirea pentru că spanacul îsi va pierde culoarea verde aprins.
Pune câte cinci perisoare în fiecare bol, adaugă câteva frunze de spanac și apoi adaugă 1-2 polinice de zeama. Începe cu copiii, pentru ca sa se domolească fierbințeala înainte de servire dar spune-le oricum ca arde!
Poftă bună!
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