tag:blogger.com,1999:blog-60037579528643245382024-02-21T13:50:42.112+02:00cristina testeazacristina testeaza tot soiul de reteteAnonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6003757952864324538.post-14970572491403747042015-06-06T22:56:00.001+03:002015-06-06T22:56:21.760+03:00Sos de caramel vegan fara zaharPentru fanii caramelului (unde ma includ si pe mine), am gasit o reteta de sos de caramel fara zahar si vegan pe deasupra. Reteta am luat-o fix de <a href="http://www.southerninlaw.com/2014/02/healthy-vegan-sugar-free-caramel-sauce-recipe.html" target="_blank">aici</a>.<br />
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<b>Ingrediente:</b><br />
<ul>
<li>o ceasca de lapte de cocos</li>
<li>3 linguri de sirop de artar</li>
<li>o lingurita de vanilie</li>
<li>un varf de sare </li>
</ul>
<b>Preparare:</b><br />
Se toarna toate ingredientele intr-o tigaie antiaderenta care se pune pe foc (la foc mediu) pana cand caramelul incepe sa fiarba.<br />
Amestecati si fierbeti caramelul pana cand se inchide la culoare si incepe sa se ingroase (nu trebuie sa fie foarte gros deoarece se mai ingroasa dupa ce se raceste).<br />
Dupa ce a fiert, opriti focul si asteptati sa se raceasca.<br />
Se poate folosi imediat ca topping pentru inghetate si prajituri sau se poate pastra la frigider timp de o saptamana. Enjoy! <br />
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<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com1tag:blogger.com,1999:blog-6003757952864324538.post-33778523954295212582015-03-12T21:42:00.001+02:002015-03-12T21:58:53.192+02:00Biscuiti din doua ingredienteAm intalnit intr-o zi la cresa un copilas care manca cu pofta dintr-o caserola niste fursecuri de casa. Mama lui a zis ca sunt biscuiti extrem de simplu de facut. Am retinut cele doua ingrediente, dar nu si cantitatile (era prea mult de retinut). Din fericire am gasit reteta si pe alte bloguri, cum ar fi <a href="http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/" target="_blank">aici</a>.<br />
I-am facut si eu pentru Andi si deocamdata i-am gustat doar noi. Sper sa-i mai ramana si lui pe cand se trezeste. <br />
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<b>Ingrediente:</b><br />
<ul>
<li>doua banane</li>
<li>o cana de fulgi de ovaz </li>
</ul>
<b>Mod de preparare: </b><br />
Se amesteca cele doua ingrediente cu furculita (daca doarme copilul sau daca nu avem robot) sau cu robotul, daca avem chef sa-l spalam dupa :). Amestecul se pune cu lingura intr-o tava cu hartie de copt, unsa in prealabil cu putin ulei ca sa fie mai usor de desprins. Pe urma se coc biscuitii la cuptorul preincalzit timp de 15 minute.<br />
<br />
Pornind de la reteta de baza, se pot adauga dupa preferinte nuci pisate, seminte, stafide, scortisoara, etc. Eu am pus stafide.<br />
<br />
Noua ne plac. Abia astept sa vad ce zice si juratul ala mic :)Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com2tag:blogger.com,1999:blog-6003757952864324538.post-77367719278241156722014-09-05T14:51:00.000+03:002014-09-05T14:59:23.979+03:00Broscute cu alune si ciocolata (raw-vegan)<div class="separator" style="clear: both; text-align: center;">
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<a href="http://kblog.lunchboxbunch.com/2013/03/vegan-chocolate-peanut-butter-bunnies.html" target="_blank">Reteta</a> am preluat-o aproape in totalitate de pe blogul lui Kathy Patalsky, cea care a scris "365 Vegan Smoothies" (o carte draga mie care mi-a aratat ca smoothie-urile si shake-urile sunt de cel putin 365 feluri). Am gasit reteta mai demult si am "bookmark-at-o" salivand la pozele de pe blog, insa din lipsa de faina de cocos am facut-o abia acum. Kathy a facut iepurasi de Pasti, dar pentru ca nu stapanesc la fel de bine arta modelarii, am facut mingiute simple pe care le-am denumit broscute. Asta pentru ca seamana la forma cu broscutele de la cofetarie.<br />
Odata ce am facut rost de ingrediente, broscutele sunt foarte usor de facut. Nu e nevoie de cuptor sau de robot. Si nici de foarte mult timp.<br />
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<br />
Acestea sunt ingredientele pentru aproximativ 20 bucati. Nu trebuie folosite cantitati exacte, pentru ca vor iesi bune si comestibile oricare ar fi ponderea ingredientelor.<br />
<br />
<b>Umplutura</b> <b>de alune</b>: <br />
<ul>
<li>200 g unt de arahide (un borcanel)</li>
<li>200 g faina de cocos (eu am luat de la Biona, insa se poate face in casa din fulgi de cocos uscati in cuptor si apoi rasniti)</li>
<li>2 linguri de ulei de cocos </li>
<li>4 linguri sirop de artar (se poate inlocui cu miere sau sirop de agave)</li>
</ul>
<b>Glazura</b> <b>de ciocolata</b>:<br />
Glazura de ciocolata se poate face in doua feluri.<br />
<ul>
<li>fie amestecam: 200 g unt de cacao topit+o lingura ulei de cocos+o lingura cacao+o lingura indulcitor)</li>
<li>fie topim 2 tablete de ciocolata neagra</li>
</ul>
Eu am facut initial prima varianta de glazura, dar neavand suficient unt de cacao incat sa imbrac toate broscutele, am ajuns sa folosesc o combinatie intre cele doua. A iesit foarte buna.<br />
<br />
<b>Cum se fac?</b><br />
Amestecam untul de arahide, faina de cocos, indulcitorul si uleiul de cocos topit. De data asta am lasat robotul (si pe Andi) sa se odihneasca si am folosit spatula de silicon si un bol pentru a amesteca ingredientele :). Am bagat compozitia la congelator pentru 5 minute pentru a putea fi modelata mai usor. Apoi am modelat mingiute de marimea unor bomboane Raffaello si le-am lasat din nou la congelator pana cand am pregatit glazura de ciocolata. Dupa ce le-am scos, am turnat imediat peste ele glazura (bomboanele fiind reci, glazura se intareste aproape instant).<br />
<br />
Pot fi consumate imediat.<br />
Se pastreaza la frigider si se consuma imediat ce sunt scoase de la rece, daca nu vrem sa ne umplem degetele de ciocolata.<br />
<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-37839657291052506122014-08-23T19:12:00.001+03:002014-08-23T19:12:31.002+03:00gazpacho - supa crema de rosii (raw)De ce iubim rosiile?<br />
Pentru ca sunt surse bogate de vitamine (A, C, K, B-uri si potasiu), magneziu si fosfor. Au un numar mic de calorii si un continut scazut de grasimi si sodiu, fiind indicate in orice dieta. Pe deasupra contin antioxidanti precum betacaroten si licopen.<br />
<br />
Primisem o plasa mare de rosii de la <a href="http://asatromania.ro/" target="_blank">ASAT</a> si mi s-a sugerat sa fac gazpacho. Aveam in plan clasica supa de rosii cu orez sau crutoane, dar ideea de supa raw a fost si mai buna. Pentru ca e rapida, gustoasa si nu lasam bunatate de vitamine sa se risipeasca prin fierbere.<br />
Traiasca blenderul!<br />
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<b>Ingrediente</b>:<br />
<ul>
<li>1 kg rosii gustoase si netratate chimic (cum am avut eu)</li>
<li>o ceapa rosie</li>
<li>1 ardei gras</li>
<li>1 castravete </li>
<li>3 catei de usturoi</li>
<li>o lingura de ulei de masline </li>
<li>sare, piper</li>
<li>chili (optional)</li>
<li>ierburi dupa gust (patrunjel, telina, etc)</li>
</ul>
<br />
Se spala, se taie si se curata legumele, apoi se mixeaza impreuna cu celelalte ingrediente pana obtinem o supa-crema. Se adauga condimentele dupa gust.<br />
Se serveste rece, iar unii chiar recomanda sa fie servita cu cuburi de gheata. Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-13949958479447638182014-07-21T17:54:00.001+03:002014-07-21T17:55:56.238+03:00Supa de visineSupa de visine e o mancare ungureasca, pe care mama o face in fiecare vara in sezonul visinelor. Nu stiu inca daca s-o incadrez la deserturi sau la fel principal si pentru mine oricum nu conteaza in ce ordine servesc felurile de mancare. Cert e ca vorbim de o supa cremoasa, dulce-acrisoara, care se poate servi rece in zilele toride de vara.<br />
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<b>Ingredientele pe care le-am folosit</b>:<br />
<ul>
<li>1/2 kg visine</li>
<li>1/3 cana zahar brun (sau alt indulcitor potrivit pentru fierbere, nu miere)</li>
<li>o lingurita de <a href="http://www.rapunzel.ro/lianti-bio/produs-bio-faina-din-samburi-de-roscove-rapunzel" target="_blank">faina de samburi de roscove</a> (pe post de agent de ingrosare)</li>
<li>o cana lapte de migdale sau smantana vegetala (de soia/orez/ovaz)</li>
<li>1/2 lingurita sare</li>
<li>3-4 cuisoare intregi</li>
<li>vanilie</li>
<li>1/2 pahar vin (optional, eu n-am avut ca l-as fi baut direct)</li>
</ul>
<b>Preparare</b>:<br />
Se pun visinele la fiert in aproximativ 3-4 litri apa (dupa preferinte se pot scoate samburii in prealabil, dar eu le-am lasat intregi). Se adauga zaharul, sarea, cuisoarele si vanilia, iar dupa ce au fiert, se adauga agentul de ingrosare (in cazul meu laptele de migdale amestecat cu faina de roscove) si vinul (daca-l avem). Se mai lasa la fiert pana se ingroasa (gluma), dar nu prea mult sa nu va crape si voua visinele (de ciuda) cum mi-au crapat mie.<br />
<br />
Mama foloseste smantana si faina obisnuite (in loc de lapte de migdale si faina de samburi de roscove) pe post de agent de ingrosare. In principiu se poate folosi orice faina si orice smantana (vegetala sau nu) si va iesi la fel de buna.<br />
<br />
Se serveste rece sau calda (daca nu mai aveti rabdare pana se raceste).<br />
Pofta mare!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-15981927060406248812014-07-17T15:42:00.000+03:002014-07-21T17:05:05.063+03:00Chiftelute de dovlecei cu telemea de capraNu sunt mare fan dovlecei, din cauza gustului lor fad, dar pentru ca in ultima vreme il primim saptamanal in cosul de legume, am cautat cateva retete in care sa-i fac vedeta principala. Cunostintele mele gastronomice se limitau la dovlecel scazut sau pané, dar google-ul mi-a aratat ca sunt o multime de retete care se pot face cu dovlecei. M-am oprit la chiftelutele cu dovlecei si le-am facut cu telemea de capra si marar. Gustul puternic de telemea de capra si aroma mararului echilibreaza la fix gustul dovlecelului.<br />
Trebuie sa recunosc ca asta-i a doua mea tentativa de a face chiftelute de dovlecei. Prima a esuat din cauza ca au lasat atat de multa apa, incat compozitia de chiftele a ramas la stadiul de tocanita. Buna si ea de altfel, dar nu mai buna decat chiftelutele.<br />
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<br />
<b>Ingrediente:</b><br />
<ul>
<li>1 dovlecel mare sau 2 dovlecei mai mici</li>
<li>2 morcovi</li>
<li>o ceapa (+ o ceapa verde daca este)</li>
<li>2 catei de usturoi </li>
<li>100 g telemea de capra (sau telemea de vaca, daca nu va place gustul)</li>
<li>2 oua</li>
<li>o legatura de marar</li>
<li>sare si piper dupa gust</li>
</ul>
<b>Mod de preparare</b>:<br />
Dovlecelul se taie in jumatate, se curata de samburi scobindu-i interiorul cu o lingura si se da pe razatoarea mare. Apoi se sareaza si se lasa 10-15 minute deoparte, cat lasa apa. Se scurge bine de apa si se amesteca impreuna cu morcovul, ceapa, usturoiul si telemeaua razalite. Se adauga oul, ceapa verde si mararul tocate marunt si condimentele dupa gust. Ca sa-mi usurez munca, le-am maruntit pe toate impreuna in robotul cu lama S, mai putin dovlecelul, pe care l-am adaugat la sfarsit.<br />
<br />
<b>Coacere</b>: <br />
<span style="font-size: small;"><span style="font-family: inherit;">Reteta de chiftelute de la care am pornit zicea ca trebuie date prin faina si ou si prajite in ulei, dar ca sa evit prajelile, le-am pus in tava de briose si le-am copt la cuptor 25 minute la 180<span style="line-height: 115%;">°. </span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: 11pt; line-height: 115%;"><span style="font-size: small;">Au iesit perfect rotunde, gustoase si merg pe post de finger food sau aperitiv pentru ca sunt bune si reci. Mai bine zis au fost, ca tocmai am mancat-o pe ultima.</span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: 11pt; line-height: 115%;"><span style="font-size: small;"><b>Varianta de post (later edit)</b>:</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: 11pt; line-height: 115%;"><span style="font-size: small;">Pentru a face chiftelute de post, se scoate telemeaua si se inlocuiesc ouale cu 2 cartofi fierti razaliti sau zdrobiti cu furculita.</span></span></span><br />
<br />
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</xml><![endif]-->Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com1tag:blogger.com,1999:blog-6003757952864324538.post-16301779248309735332014-07-15T15:43:00.000+03:002014-07-15T16:07:14.687+03:00Desert rapid si usor cu afine si crema de vanilieAm gasit afine frumoase in piata si am facut un desert usor, de vara, ca sa le consumam si altfel decat in smoothies. Desertul a fost apreciat de sotul din dotare, asa ca la sugestia lui de a publica reteta, iata-ma facand asta.<br />
<br />
<b>Timp de preparare</b>: 15 minute <br />
Daca sta dupa aceea la frigider vreo 2 ore, e si mai bun!<br />
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<b>Ingrediente pentru 4 portii</b>:<br />
<ul>
<li>o caserola de afine (aproximativ 400 g)</li>
<li>o cutie de tofu silken (300 g). Eu am pus de la Clearspring. Daca nu sunteti fani tofu, trebuie sa-i dati macar astuia o sansa. Sau daca nu si nu, pentru cine consuma lactate, se poate inlocui cu cottage, ricotta sau mascarpone.</li>
<li>100 ml lapte de soia (sau de migdale)</li>
<li>6 biscuiti digestivi</li>
<li>o mana de nuci</li>
<li>6 linguri de indulcitor la alegere (miere sau zahar brun)</li>
<li>o lingurita de zeama de lamaie</li>
<li>vanilie</li>
<li>putina coaja de lamaie razuita sau (cum am folosit eu) condimente pentru prajituri si deserturi de la Kamis (mixul contine coaja de lamaie, cardamon, scortisoara, menta piperata, cuisoare si curcuma)</li>
</ul>
<b>Mod de preparare</b>:<br />
<br />
Pentru blat, am facut un crumble din biscuiti digestivi macinati si nuci caramelizate. Am macinat putin nucile (atat cat sa mai ramana bucati), le-am tras la tigaie si am presarat deasupra 2 linguri de zahar brun cat mai erau inca fierbinti. Apoi le-am amestecat cu biscutii macinati fin. Am pus crumble-ul pe fundul paharelor si l-am presat cu o lingura.<br />
<br />
Crema de vanilie am facut-o amestecand in blender tofu, laptele de soia, 4 linguri de miere, zeama de lamaie, vanilia si condimentele. Jumatate din crema, am amestecat-o cu 200 g afine, apoi am turnat in pahare crema de afine si apoi crema de vanilie. La sfarsit am ornat cu afinele ramase, care s-au cam scufundat in crema de vanilie, dar nu m-am suparat nici asa.<br />
<br />
A fost bun servit imediat, dar a fost si mai bun dupa ce a stat o vreme la frigider.<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com3tag:blogger.com,1999:blog-6003757952864324538.post-5591752659187644872013-12-08T22:14:00.000+02:002013-12-08T22:14:05.093+02:00Supa crema de mazare cu avocado si mentaO supa-crema verde, cremoasa si de post..<br />
Retata originala, pe care am descoperit-o acum ceva vreme, era pentru o supa raw. Dar eu am preferat sa fierb mazarea si sa-i mai adaug cateva ingrediente. O parte din ingrediente le-am lasat crude, deci putem s-o includem la categoria semi-raw.<br />
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<br />
<b> Ingrediente:</b><br />
<ul>
<li>0,5 kg mazare</li>
<li>zarzavat de supa (ceapa, usturoi, morcov, patrunjel, telina)</li>
<li>1 avocado</li>
<li>menta (o caserola)</li>
<li>sare, piper</li>
</ul>
<br />
<b>Mod de preparare:</b><br />
Se fierbe zarzavatul impreuna cu mazarea, sarea si piperul in 4 L de apa (eu le-am fiert 40 min in oala sub presiune). Dupa ce sunt fierte, se scoate jumatate din cantitatea de mazare si se pune deoparte. Mixam ingredientele fierte pentru a obtine o supa-crema impreuna cu avocado curatat si cu frunzele de menta. In supa-crema obtinuta se adauga sare dupa gust si boabele de mazare ramase. <br />
<br />
E o supa care se poate servi impreuna cu smantana vegetala si merge servita si rece.<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-59308260643411896232013-11-14T21:02:00.000+02:002013-11-14T21:02:08.894+02:00Bombonele raw cu hrisca si cocosAzi am fost nevoita sa fac bombonelele cu cocos pe care mi-am propus de ieri sa le fac. Spun ca am fost nevoita pentru ca lasasem hisca la inmuiat cu o zi inainte si era musai sa fac ceva cu ea.<br />
Am facut asadar niste bomboanele simple, gustoase si sanatoase, cu ajutorul sculei mele de baza din bucatarie - Philips. E a doua oara cand le fac si au iesit la fel de bune.<br />
Reteta nu-mi apartine, dar nu mai stiu de unde am luat-o. <br />
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<b>Ingrediente pentru 20-25 bomboane:</b><br />
<ul>
<li>1/2 cana hrisca inmuiata cateva ore sau peste noapte (se foloseste hrisca verde, cruda)</li>
<li>1/2 cana nuci (orice nuci sunt bune, eu am folosit ca de obicei caju, migdale si alune de padure)</li>
<li>o cana de fulgi de cocos</li>
<li>o cana curmale fara samburi</li>
<li>vanilie</li>
<li>scortisoara</li>
</ul>
<br />
Se lasa deoparte o jumatate din cantitatea de fulgi de cocos, iar restul ingredientelor se macina in robotul cu lama "S" pana obtinem o pasta lipicioasa. Din ea formam cu mana bilute pe care le trecem prin fulgii de cocos care ne-au ramas.<br />
<br />
Ta-naaa!<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-91289665316548616232013-10-10T21:10:00.000+03:002013-10-10T22:11:06.779+03:00Placinta cu dovleacSi-a venit toamna, cu ale ei bunatati.<br />
Cu mere, pere si gutui. Cu struguri, must, nuci, castane, catina si cate si mai cate. Si cu dovleci durdulii care coloreaza tarabele din piete in culorile toamnei.<br />
Dovleacul e un aliment cu putine calorii, dar cu continut ridicat de betacaroten si de potasiu. Cand eram mica, obisnuiam sa mananc dovleacul doar la cuptor. Mai nou am descoperit supa crema de dovleac si delicioasele deserturile cu dovleac. Dintre ele, preferatul nostru e placinta cu dovleac preluata de pe blogul <a href="http://www.laurasava.ro/2009/11/24/placinta-de-dovleac-de-post/">Laurei Sava</a>.<br />
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<br />
<b><br /></b>
<b>Pentru placinta avem nevoie de:</b><br />
<ul>
<li>un sfert de dovleac mare sau o jumatate de dovleac mai micut</li>
<li>300 ml lapte de cocos (o conserva)</li>
<li>300 g faina de orez</li>
<li>150 g zahar de nuca de cocos sau alt indulcitor natural (daca dovleacul e suficient de dulce, puteti folosi chiar mai putin)</li>
<li>fulgi de cocos pentru ornat</li>
<li>vanilie, scortisoara</li>
</ul>
<b>Mod de preparare:</b><br />
Din experienta, dovleacul se curata mult mai usor de coaja dupa ce e gatit. Se spala bine coaja, se taie bucati si se coace la aburi timp de 20 minute.<br />
Dupa cele 20 minute, se curata de coaja si se amesteca in robotul cu lama S impreuna cu restul ingredientelor. Se toarna compozitia intr-o tava tapetata cu hartie de copt si se coace la cuptor la foc potrivit aproximativ 45 minute. Se presara fulgii de cocos deasupra si se mai lasa 5 minute la cuptor, dupa care e gata!<br />
Se feliaza si se serveste dupa ce s-a racit alaturi de un pahar de must.<br />
<br />
Pofta buna si o toamna plina de vitamine!<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-2241757456252152592013-06-20T20:53:00.001+03:002013-06-20T20:53:24.673+03:00Ciocolata de casa... fara unt, zahar sau lapte praf<br />
<br />
Vesti bune pentru amatorii de ciocolata de casa! Am gasit pe blogul <a href="http://www.eva.ro/blog-sanatate/retete/gateste-fara-foc-cum-sa-faci-ciocolata-de-casa-fara-unt-si-lapte-praf/">Ioanei Marosan</a> o reteta de ciocolata de casa cu ingrediente simple, sanatoase si la indemana si, impinsa de pofta si de curiozitate, am incercat-o (nu stiu daca v-am mai zis, dar mie imi place de Ioana ca pune numa' retete faine).<br />
M-am temut ca urmand reteta intocmai, n-o sa-mi iasa prea multa ciocolata, asa ca am triplat cantitatile. Si bine am facut.<br />
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<br />
Asadar, se cumpara sau se cauta prin camara/frigider urmatoarele:<br />
<ul>
<li>o cana de fulgi de ovaz</li>
<li>o cana de fulgi de cocos</li>
<li>1 avocado copt la fix</li>
<li>6 linguri cacao</li>
<li>6 linguri miere </li>
<li>6 linguri unt de cocos/ unt de cacao sau combinat</li>
<li>1 lingurita de praf de scortisoara</li>
<li>putina esenta de rom (sau daca aveti si preferati, esenta de menta sau portocale) </li>
</ul>
<br />
Se pun toate cele enumerate mai sus in robotul de bucatarie si se fac pasta. Intr-o caserola tapetata cu folie alimentara se toarna ciocolata si se niveleaza. Se presara deasupra fulgii de cocos, dupa care se da la frigider pana a doua zi (ca sa se intareasca). Cand se serveste, se scoate din caserola si se taie in bucati.<br />
Se mai pot adauga deasupra fulgi de cocos sau fructe de sezon.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-40344870410725185232013-06-01T15:51:00.002+03:002013-06-01T15:51:35.409+03:00Raw Vegan Oreo(biscuitul preferat al laptelui de migdale)<br />
<br />
Aseara am facut biscuiti Oreo in varianta raw vegana dupa reteta de <a href="http://www.food.com/recipe/raw-vegan-oreo-cookies-428698">aici</a> si azi dimineata i-am servit la micul dejun impreuna cu un pahar de lapte de migdale. Si pentru ca au fost deliciosi, o sa va zic cum am procedat.<br />
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<br />
<b>Pentru biscuiti:</b><br />
<ul>
<li>o cana de nuci/alune macinate (eu am folosit amestec de caju, migdale si alune de padure)</li>
<li>1/2 cana fulgi de cocos </li>
<li>5-6 curmale fara samburi</li>
<li>4 linguri de cacao sau carob (eu am folosit 50/50) </li>
<li>2 linguri sirop de agave</li>
<li>praf de vanilie</li>
</ul>
Am amestecat toate ingredientele in robotul de bucatarie cu lama S, pana a rezultat un aluat sfaramicios si putin lipicios. L-am intins pe o plansa de bucatarie pana a ajuns la grosimea de aproximativ 0.5 cm si am decupat cerculete cu ajutorul unui paharel de shot (daca aveti forma de decupat e si mai bine, ca nu o sa va chinuiti sa-i scoateti din paharel, cum am patit eu). I-am pus in aparatul de deshidratat pentru 4.5 ore. Scula asta de deshidratat a mea nu are termostat, asa ca in mod similar se pot usca si la cuptor pana devin crocanti.<br />
<br /><b>Pentru crema:</b><br />
<ul>
<li>5 lingurite unt de cocos</li>
<li>1 lingurita tahini (light)</li>
<li>1 linguita zeama de lamaie</li>
<li>2 lingurite sirop de agave</li>
<li>praf de vanilie</li>
</ul>
Se amesteca toate ingredientele pana se omogenizeaza.<br />
Cand sunt gata biscuitii, se ung cu crema si se lipesc doi cate doi, apoi se lasa la rece 10-15 minute ca sa se intareasca crema.<br />
Am dat ingredientele pentru mai putina crema decat in reteta originala deoarece am vazut in comentarii ca unroa le-a ramas crema si ar fi pacat.<br />
<br />
De mancat, se mananca in felul urmator: intai ii rasucesti, apoi lingi crema, ii bagi in lapte si ii mananci!<b> </b><br />
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La Multi Ani tuturor copiilor si celor care se mai simt din cand in cand copii!<b> </b>:)<b><br /></b><br />
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<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com3tag:blogger.com,1999:blog-6003757952864324538.post-66966845100731663842013-05-20T22:46:00.001+03:002014-07-21T17:05:31.211+03:00Sufleu de paste cu broccoli si tofu<div style="text-align: left;">
(Sau cum sa convingi un barbat sa manance broccoli si sa-i placa)</div>
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Pornind de la zicala de mai jos, am cumparat in weekend o capatana de broccoli cu care nu-mi facusem inca planuri...<br />
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<br />
... pana la provocarea <a href="http://pofticioasa.ro/pofticioasa-testeaza/experiment-deliciosoia/">pofticioasei</a> de azi. Asa ca, avand in plan o reteta de paste cu tofu, broccoli si sos, cand am ajuns acasa, am scos broccoli din frigider, l-am spalat si l-am macelarit pana l-am facut buchetele mici. Mai precis m-am folosit de urmatoarele<br />
<br />
<b>Ingrediente:</b><br />
<ul>
<li>o capatana mica de broccoli</li>
<li>250 g paste integrale</li>
<li>o cutie tofu (am folosit tofu <a href="http://www.ineditfood.ro/">Inedit</a> cu ardei)</li>
<li>1/2 cana seminte de floarea soarelui</li>
<li>1/2 ardei gras sau Kapia (optional pt culoare)</li>
<li>3-4 catei de usturoi</li>
<li>2 felii paine integrala sau 2 crackersi</li>
<li>1 lingura ulei de masline </li>
<li>zeama de la 1/2 lamaie</li>
<li>sare </li>
<li>piper</li>
<li>fulgi de drojdie (optional) </li>
</ul>
<b>Mod de preparare:</b><br />
Pastele se fierb conform instructiunilor si se lasa la scurs. <br />
Buchetelele de broccoli se gatesc la aburi timp de 10 minute sau 5 minute la tigaie (fara ulei).<br />
Ardeiul se taie bucati mici.<br />
Jumatate din pachetul de tofu se da pe razatoarea mare si se aseaza impreuna cu pastele, buchetelele de broccoli si ardeiul intr-un vas termorezistent. <br />
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<b>Sos:</b><br />
Semintele de floarea soarelui se lasa la inmuiat 30 min (sau cat ne permite timpul) si se blenduiesc impreuna cu usturoiul, tofu ramas, sarea, piperul, fulgii de drojdie si o cana de apa, pana obtinem un sos alb de consistenta unei smantani. Sosul asftel obtinut se toarna peste paste.<br />
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<b>Topping</b><br />
Pe post de topping crocant, am folosit pesmet obtinut din 2 crackersi integrali rasniti si amestecati cu o lingura de ulei de masline (in loc de crackersi, se pot folosi 2 felii de paine integrala prajita si apoi macinata). Pesmetul obtinut se presara peste pastele cu sos si se da la cuptor. Dupa 30 min sunt gata si se pot servi cu succes alaturi de un pahar de vin alb rece.<br />
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S-aveti pofta!<br />
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<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-18520638770873532652013-05-19T22:09:00.000+03:002013-05-19T22:26:25.517+03:00Tort cu unt de arahide, banane si ciocolataPentru ca o zi speciala merita o prajitura speciala, azi am facut un tort alunos-ciocolatos. De cand am renuntat la untul clasic, am devenit prietena buna cu untul de cacao, untul de cocos si cu untul de arahide. Asa am descoperit si cuplul de succes: banana & peanut butter. Si pentru ca se potrivesc atat de bine, le-am combinat intr-un tort caruia i-am adaugat un strat de ciocolata pentru un plus de culoare si gust. <br />
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<b>Ingrediente pentru blat:</b><br />
<ul>
<li>1/2 cana faina de migdale (sau migdale rasnite)</li>
<li>1/2 cana faina integrala</li>
<li>4 linguri de ulei de samburi de struguri</li>
<li>3 linguri de indulcitor rezistent la coacere (am folosit xylitol+stevia)</li>
<li>1 varf de praf de copt sau bicarbonat de sodiu</li>
<li>1 varf de praf de vanilie</li>
<li>1 varf de sare</li>
<li>putina coaja de portocale/lamaie rasa</li>
</ul>
<br />
<b>Ingrediente pentru crema:</b><br />
<ul>
<li>o cana si jumatate de nuci caju inmuiate cel putin 1 h</li>
<li>un borcan de unt de arahide</li>
<li>1/2 cana miere</li>
<li>3 banane</li>
<li>5 cani apa</li>
<li>50 g unt de cacao</li>
<li>3 linguri cacao</li>
<li>3 lingurite <a href="http://www.rapunzel.ro/lianti-bio/produs-bio-praf-agar-agar-rapunzel">agar-agar </a></li>
</ul>
<br />
<b>Mod de preparare:</b><br />
Se amesteca bine toate ingredientele pentru blat si se lasa aluatul la frigider timp de o ora. Dupa ce a stat la rece, se intinde pe fundul unei tavi cu pereti detasabili (eu am folosit o forma cu diametrul de 26 cm). Se coace la cuptor timp de 15-20 minute sau pana cand devine usor aramiu.<br />
Pentru crema, se macina in robot nucile caju impreuna cu 2 cani apa pana devin pasta. 3/4 din pasta se pune deoparte. La compozitia ramasa, se adauga untul de arahide, o banana si putina miere. Intr-un ibric se fierbe o cana de apa impreuna cu o lingurita de agar-agar (2 minute). Aceasta apa se toarna peste crema cu unt de arahide si se amesteca.<br />
Peste blat se aseaza cele doua banane ramase taiate felii si deasupra se toarna crema cu unt de arahide.<br />
Pentru crema de ciocolata, se ia pasta de caju ramasa si se amesteca impreuna cu mierea ramasa, o cana de apa, untul de cacao topit si cele 3 linguri de cacao. La fel ca pentru prima crema, se fierb 2 lingurite de agar-agar impreuna cu o cana de apa, care apoi se adauga la crema de ciocolata. Se toarna in forma stratul de ciocolata si se da la rece. In 15 minute e gata, dar daca sta cel putin o ora la frigider e si mai bun.<br />
<br />
Tortul e destul de consistent, dar nu-i la fel de greu precum torturile raw facute exclusiv din nuci. E mai lejer datorita faptului ca are o crema mai fina si diluata, care e inchegata apoi cu agar-agar. Am folosit pudra agar-agar de la Rapunzel si pot sa spun ca e mai buna decat fulgii de agar-agar, care se dizolva ceva mai greu. Praful de agar-agar e un liant natural si o alternativa sanatoasa la gelatina de origine animala.<br />
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Pofta mare!<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-70076913018508434892013-04-24T22:15:00.000+03:002013-05-19T22:15:59.816+03:00Ciuperci cu crema de tofu si verdeturiIn cautarea unui substitut pentu ciupercile cu branza de burduf, am ajuns la reteta de mai jos. Spre deosebire de branza de burduf, umplutura asta e mai fina, mai cremoasa si nu e piscacioasa ca branza de burduf. Drept urmare am compensat cu bucati de verdeturi piscacioase (ceapa verde, usturoi verde si leurda). La noi se gasesc doua tipuri de tofu autohton din soia nemodificata genetic: de la inedit si de la fito-fit. Personal il prefer pe cel de la fito-fit fiindca nu e in saramura si parca e mai bun la gust. Se gaseste in Cora la raionul cu produse de post.<br />
Si acum reteta.<br />
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<b>Ingrediente:</b><br />
<ul>
<li>500 g ciuperci</li>
<li>1/2 pachet tofu</li>
<li>1/4 cana de nuci/seminte inmuiate in prealabil (am folosit caju+seminte de floarea soarelui)</li>
<li>o ceapa galbena mica</li>
<li>1 catel de usturoi</li>
<li>2 linguri ulei presat la rece </li>
<li>verdeturi: ceapa verde, usturoi verde, leurda, patrunjel, coriandru, etc</li>
<li>sare, piper</li>
</ul>
Ciupercile se trec prin jet de apa si se lasa la scurs. Coditele de ciuperci se rup si se pot folosi la crema de tofu dupa ce sunt gatite la aburi/tigaie timp de 5 minute.<br />
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<b>Crema de tofu:</b><br />
Pentru crema de tofu am amestecat in robot coditele de ciuperci, tofu, nucile si semintele, ceapa, usturoiul, uleiul si condimentele, pana s-au facut pasta (daca pasta e prea consistenta, se poate adauga putina apa sau lapte vegetal). Am adaugat verdeturile maruntite si le-am amestecat cu o lingura.<br />
<br />
Am umplut ciupercile cu crema de tofu si le-am lasat la cuptor pret de 15 minute, dupa care le-am savurat bineinteles cu o salata bogata si cu un pahar de vin alb.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com1tag:blogger.com,1999:blog-6003757952864324538.post-85387371846096527402013-04-19T13:55:00.001+03:002013-05-19T22:16:14.264+03:00Un aperitiv simplu ca buna ziua: GuacamoleSunt cateva lucruri pe care Adi le face mai bine ca mine, cum ar fi: reinstalatul de windows, parcarea laterala pe partea stanga, datul cu placa si pasta de guacamole. Astazi n-o sa va povestesc despre primele trei, ci despre (probabail banalul) guacamole pe care l-am facut aseara.<br />
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Dat fiind faptul ca am primit legumele de la ASAT, am facut o salata mare-mare cu ele. Si pentru ca si avocado era "perfect copt" am zis ca-l facem guacamole. Si l-am facut:</div>
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<b>Ingrediente:</b></div>
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</div>
<ul>
<li>un avocado</li>
<li>o ceapa mica</li>
<li>un ardei iute (asta fiind cam iute, am pus doar jumatate)</li>
<li>un ardei kapia</li>
<li>4-5 rosii cherry</li>
<li>zeama de la o jumatate de lamaie</li>
<li>2 linguri ulei de masline</li>
<li>coriandru proaspat (optional)</li>
<li>1 catel de usturoi (optional)</li>
<li>sare, piper</li>
</ul>
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<b>In mai putin de 5 minute se fac urmatoarele:</b></div>
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Toate ingredientele cu exceptia ardeiului kapia si a rosiilor se amesteca in robot. Exista si varianta maruntirii si pasarii lor cu furculita pentru cine nu are robot de bucatarie. La sfarsit se adauga ardeiul si rosiile taiate bucatele. </div>
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L-am servit (cu pofta) pe crackersi de secara, alaturi de salata de cruditati.</div>
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Chiar daca are inconvenientul ca de cele mai multe ori il gasim necopt si trebuie sa asteptam pana se coace, avocado merita toate laudele deoarece reprezinta o sursa excelenta de grasimi bune, proteine, vitaminele A, E, C, K, complexul B, calciu, magneziu si fier. Recent s-a descoperit ca ar avea rol anticancerigen si de mentinere a colesterolului la valori normale.</div>
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Iar mie imi place ca poate fi combinat atat in deserturi, cat si ca fel principal.</div>
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Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-23203162705767880462013-04-07T18:18:00.000+03:002013-05-19T22:16:26.223+03:00Just another cheeseless cheesecakeAzi am facut (si savurat) cheescake-ul de pe blogul <a href="http://oliviasteer.ro/cheesecake-cu-mac-si-stafide/">Oliviei Steer</a>, despre care Adi a zis ca e al doilea preferat, dupa cel cu branza :).<br />
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<b>Respectand intru' totu' reteta a folosit:</b><br />
<ul>
<li>1 cana si jumatate de caju (inmuiat in prealabil)</li>
<li>1 cana de migdale </li>
<li>1 cana de suc de portocale (sau doua portocale stoarse)</li>
<li>2 linguri de miere</li>
<li>1 lingura de ulei de cocos</li>
<li>1 lingura de agar-agar (asta e un gelifiant natural din alge)</li>
<li>1 pumn de stafide</li>
<li>1 lingura de mac</li>
<li>praf sau esenta de vanilie</li>
<li>coaja de portocala razuita</li>
</ul>
<b>Blat:</b><br />
Pentru blat am rasnit migdalele si le-am amestecat cu o lingura de miere si cu uleiul de cocos. Apoi l-am asezat si presat pe fundul unei tavi cu pereti detasabili.<br />
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<b>Crema:</b><br />
Am macinat si amestecat nucile caju, sucul de portocale, o lingura de miere, vanilia si coaja de portocala. Am adaugat stafidele si o jumatate de cana de apa in care am fiert 2 minute fulgii de agar-agar. Am turnat crema peste blat si am presarat macul deasupra ei. "Cheesecake-ul" asta se da la frigider si se poate consuma dupa minim 15 minute de stat la rece. Are o textura fina, cremoasa si o aroma placuta de portocale.<br />
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S-aveti o saptamana frumoasa! :)<br />
<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com0tag:blogger.com,1999:blog-6003757952864324538.post-31402536889080612632013-04-04T23:46:00.004+03:002013-05-19T22:16:43.353+03:00Salam de biscuiti fara zaharSi pentru ca mi s-a facut pofta de ceva dulce, ieri am testat (cu ajutorul lui Adi) salamul de biscuiti al Ruxandrei de pe <a href="http://gourmandelle.com/biscuit-salami-no-bake-sugar-free-vegan/">gourmandelle</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cWMEvRD8dFPNqApwysjfJ8Ayn1KLdNbuY1ebINrLl0ej2TGnwFAdub_5walLdqyBlsc-68AJ9EObWE8GHu7JLWkbFGbAKwslojs7_pc9gnE_TJliQ39cLw40b6xdeESJQT0gmso_7D0/s1600/DSC_4434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cWMEvRD8dFPNqApwysjfJ8Ayn1KLdNbuY1ebINrLl0ej2TGnwFAdub_5walLdqyBlsc-68AJ9EObWE8GHu7JLWkbFGbAKwslojs7_pc9gnE_TJliQ39cLw40b6xdeESJQT0gmso_7D0/s1600/DSC_4434.JPG" height="318" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9ElJ5JjJDmvsIAd6S-X5-Z2VzIFjjiEaD6mkpAi-mfzQJHyJMbzarwv1Y8sS9-b9d-5pRvyiUW5SbpQwAsML5o87F9zjBqE3SZhx3UF4aKetl4FbTGCzViyfIr6NJZY0RokREYdbqA0/s1600/DSC_4432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9ElJ5JjJDmvsIAd6S-X5-Z2VzIFjjiEaD6mkpAi-mfzQJHyJMbzarwv1Y8sS9-b9d-5pRvyiUW5SbpQwAsML5o87F9zjBqE3SZhx3UF4aKetl4FbTGCzViyfIr6NJZY0RokREYdbqA0/s1600/DSC_4432.JPG" height="314" width="320" /></a></div>
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<b>Am luat:</b><br />
<ul>
<li>150 g biscuiti (aveam un pachet de Gullon cu faina integrala si fara zahar)</li>
<li>1/2 cana prune uscate</li>
<li>1/2 cana curmale</li>
<li>1/2 cana nuci (iar am folosit amestec)</li>
<li>2 linguri de cacao sau pudra de roscove (carob)</li>
<li>3 linguri unt de cocos</li>
<li>1/3 cana lapte de migdale (pe care l-am preparat pe loc si caruia i-am lasat si pulpa)</li>
<li>esenta de rom</li>
<li>cocos (asta l-am pus de la mine) </li>
</ul>
<b>Manopera:</b><br />
Eu am facut biscuitii harcea-parcea dupa instructiunile Ruxandrei (adica i-am pus intr-o punga rezistenta de plastic si am inceput sa dau in ei fara mila). Biscuitii erau oricum destul de sfaramiciosi. Adi a macinat partial nucile din 3-4 pulsatii ale robotului. Tot cu robotul am facut o pasta din restul ingredientelor, pe care am amestecat-o cu biscuitii si nucile. Compozitia rezultata (inestetica si putin lipicioasa) am presarat-o cu fulgi de cocos si am rulat-o in folie de plastic. Am lasat-o la frigi pana a doua zi, cand am dat navala peste ea. Si ne-a placut. <br />
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<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com5tag:blogger.com,1999:blog-6003757952864324538.post-81711108171954039682013-03-26T11:26:00.000+02:002014-07-21T17:06:27.988+03:00Paine fara faina si fara drojdie<div class="separator" style="clear: both; text-align: justify;">
Am mai incercat de cateva ori sa fac paine de casa, dar fiindca ma incapatanam sa nu folosesc deloc faina alba in compozitie, mi-au iesit de fiecare data niste pietroaie numai bune de spart nuci de cocos. M-am hotarat sa renunt la ingredientele rafinate (aici intra faina alba), dar nu gasisem nicio reteta de paine la cuptor care sa nu o contina. Pana cand am ajuns la painea asta, care pe langa faptul ca n-are faina, n-are nici drojdie (care am inteles ca se lipeste de intestine). E foarte consistenta si in acelasi timp ajuta la digestie prin prezenta taratelor de psyllium si a semintelor de in. </div>
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Reteta am luat-o de <a href="http://www.eva.ro/blog-sanatate/retete/gateste-vegan-cea-mai-buna-paine-fara-faina-si-fara-drojdie-pe-care-am-mancat-o/">aici</a>, dar a fost preluata la randul ei de pe un alt site dragut, care se numeste <a href="http://mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/">My New Roots</a>. Varianta revizuita si adaugita (de mine) o gasiti mai jos. Si e atat de simpla, incat chiar si un barbat ar putea s-o faca!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXdTrvzH3BmLJgIFnc2SuGcjtgnQs14PRYZ32I3YrkzcnFxIlqDk29qMikFsV7I97ISD07Fu-t_cnD8DC2QrGH0m53J8qw-Y_1nIiEedmPI3GxuqXoyMQfbUTHDT9De7OtXYQkNXSovY/s1600/DSC_4040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXdTrvzH3BmLJgIFnc2SuGcjtgnQs14PRYZ32I3YrkzcnFxIlqDk29qMikFsV7I97ISD07Fu-t_cnD8DC2QrGH0m53J8qw-Y_1nIiEedmPI3GxuqXoyMQfbUTHDT9De7OtXYQkNXSovY/s1600/DSC_4040.JPG" height="320" width="319" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNRV_8SSEF88VnuL8GN1f2RK1o0JyZymWzpuh2n1acuTQgQIbyolT10PPB_0mvunc7MuKNw1T6cH87dHOQa1fhAPUkGakn0vQh4KpkxP4gaoFJn_96uTeeP6moMwROTHSQIVxBRSFkzY/s1600/DSC_4041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNRV_8SSEF88VnuL8GN1f2RK1o0JyZymWzpuh2n1acuTQgQIbyolT10PPB_0mvunc7MuKNw1T6cH87dHOQa1fhAPUkGakn0vQh4KpkxP4gaoFJn_96uTeeP6moMwROTHSQIVxBRSFkzY/s1600/DSC_4041.JPG" height="320" width="319" /></a></div>
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<b>Ne trebuie:</b></div>
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</div>
<ul>
<li>o cana si jumatate de fulgi de ovaz</li>
<li>1 cana cu seminte de floarea soarelui (a doua oara am pus si de dovleac)</li>
<li>1/2 cana seminte de in (eu am folosit in brun si in auriu)</li>
<li>1/2 cana cu nuci (aveam migdale, caju, alune de padure)</li>
<li>4 linguri cu tarate de psyllium</li>
<li>2 linguri cu seminte de chia</li>
<li>1 lingurita cu sare de mare</li>
<li>1 lingurita cu miere (optional)</li>
<li>3 linguri cu ulei presat la rece (floarea soarelui, dovleac, masline, cocos, etc)</li>
<li>o cana si jumatate de apa calduta</li>
</ul>
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<b>Preparare:</b> </div>
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Se maruntesc toate ingredientele uscate in robotul de bucatarie (in reteta originala am vazut ca nu erau maruntite, asa ca va trebui sa testez candva si varianta asta). Se adauga uleiul, mierea si apa calduta si se amesteca pana la omogenizare. Compozitia rezultata se toarna intr-o forma de cozonac tapetata cu hartie de copt si se lasa 2 ore sau peste noapte (cica sa se odihneasca). Se coace la cuptorul preincalzit (nu stiu cate grade ca am cuptor pe gaz, dar undeva pe treapta medie) timp de 30 minute. Dupa astea 30 minute, se scoate din forma si se coace pe cealalta parte, direct pe grilajul cuptorului, inca 30-40 minute (timp in care va degaja un miros demential).</div>
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Se feliaza abia dupa ce s-a racit si se pastreaza la frigider.</div>
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Merge foarte bine atat in combinatiile sarate cat si in cele dulci. Eu am mancat-o cu pate vegetal, cu salata, cu magiun de prune sau cu miere. </div>
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Morala: nu trebuie sa renunti la paine ca sa mananci sanatos.</div>
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<br />Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com3tag:blogger.com,1999:blog-6003757952864324538.post-28895325500916652502013-03-25T17:26:00.003+02:002013-03-25T19:05:17.936+02:00AboutCristina testeaza programe, retete si (cateodata) rabdarea celor din jur :).<br />
Blogul asta e despre retetele pe care Cristina le testeaza pentru ca i se par interesante si sanatoase. Neaparat sanatoase. Iar in cazul in care ii ies bune, le si publica.<br />
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S-aveti pofta!Anonymoushttp://www.blogger.com/profile/03232118182297214278noreply@blogger.com1