{"id":7115,"date":"2017-02-07T19:14:10","date_gmt":"2017-02-07T18:14:10","guid":{"rendered":"https:\/\/resibo.pl\/blog\/?p=7115"},"modified":"2017-02-07T19:14:10","modified_gmt":"2017-02-07T18:14:10","slug":"nori-cos-wiecej-niz-sushi","status":"publish","type":"post","link":"https:\/\/resibo.pl\/blog\/nori-cos-wiecej-niz-sushi\/","title":{"rendered":"Nori – co\u015b wi\u0119cej ni\u017c sushi"},"content":{"rendered":"
\n

Do sushi mam takie samo podej\u015bcie kulinarne, jak do go\u0142\u0105bk\u00f3w, krokiet\u00f3w czy pierog\u00f3w. To znaczy – najpierw nale\u017cy opanowa\u0107 technik\u0119 zwijania w wersji tradycyjnej, a potem rado\u015bnie komponowa\u0107 w\u0142asne warianty – co tylko wyobra\u017ania i zawarto\u015b\u0107 lod\u00f3wki nam podpowiada. Zapewne niejeden ortodoks kuchni azjatyckiej z\u0142apa\u0142by si\u0119 za g\u0142ow\u0119 widz\u0105c moje wynalazki – takie jak sushi z kaszy jaglanej. Dla mnie jednak gotowanie to przede wszystkim kreatywno\u015b\u0107 i eksperymentowanie, a eksperymenty, c\u00f3\u017c…nie zawsze musz\u0105 by\u0107 udane. Na tym g\u0142\u00f3wnie polega nauka.<\/p>\n

Efektem mojego podej\u015bcia jest zapas wodorost\u00f3w nori, kt\u00f3re rado\u015bnie wplatam w przer\u00f3\u017cne wariacje jedzeniowe. A warto bli\u017cej si\u0119 z tymi glonami zapozna\u0107, gdy\u017c<\/span><\/p>\n

\n

maj\u0105\u00a0szereg warto\u015bciowych sk\u0142adnik\u00f3w \u017cywno\u015bciowych. <\/span><\/p>\n<\/blockquote>\n

Nori to nie tyle gatunek wodorost\u00f3w co spos\u00f3b ich przygotowania – w formie sproszkowanej i wysuszonej – jako arkusze papieru, kt\u00f3re pod wp\u0142ywem wilgoci elastyczniej\u0105.<\/span><\/p>\n

Wodorosty morskie posiadaj\u0105 bardziej skoncentrowan\u0105 zawarto\u015b\u0107 minera\u0142\u00f3w i sk\u0142adnik\u00f3w od\u017cywczych, dlatego nawet niewielkie ich ilo\u015bci potrafia znacz\u0105co pokry\u0107 nasze dzienne zapotrzebowanie. S\u0105 r\u00f3wnie\u017c bogate w jod, kt\u00f3ry stymuluje prac\u0119 tarczycy. Absorbuj\u0105 metale ci\u0119\u017ckie i wspomagaj\u0105 wydalanie toksyn. <\/span><\/p>\n

\n

Szczeg\u00f3lnie zalecane s\u0105 wegetarianom jako alternatywna forma przyswajania witaminy B12. <\/span><\/p>\n<\/blockquote>\n

Z najcz\u0119\u015bciej wyst\u0119puj\u0105cych w nich mikroelement\u00f3w nale\u017cy wspomnie\u0107 cynk, wap\u0144, mied\u017a i \u017celazo, s\u0105\u00a0tak\u017ce \u015bwietnym \u017ar\u00f3d\u0142em bia\u0142ka.<\/span><\/p>\n

W kuchni, opr\u00f3cz zawijania w nie r\u00f3\u017cnego rodzaju nadzienia, mo\u017cemy \u015bmia\u0142o dodawa\u0107 je do sa\u0142atek czy zup, a nawet do jajecznicy, zamiast klasycznej zieleniny. Co prawda, ich „morski” smak jest wyczuwalny, jednak przy tworzeniu potrawy nie jest to dominuj\u0105ca nuta smakowa. Ich w\u0142a\u015bciwo\u015bci od\u017cywcze s\u0105 cenne szczeg\u00f3lnie zim\u0105, gdy mamy ograniczony dost\u0119p do \u015bwie\u017cej i bogatej w witaminy \u017cywno\u015bci.<\/span><\/p>\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Do sushi mam takie samo podej\u015bcie kulinarne, jak do go\u0142\u0105bk\u00f3w, krokiet\u00f3w czy pierog\u00f3w. To znaczy – najpierw nale\u017cy opanowa\u0107 technik\u0119 zwijania w wersji tradycyjnej, a potem rado\u015bnie komponowa\u0107 w\u0142asne warianty – co tylko wyobra\u017ania i zawarto\u015b\u0107 lod\u00f3wki nam podpowiada. Zapewne niejeden ortodoks kuchni azjatyckiej z\u0142apa\u0142by si\u0119 za g\u0142ow\u0119 widz\u0105c moje wynalazki – takie jak sushi…<\/p>\n","protected":false},"author":9,"featured_media":7116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-7115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dobrusia-o-odzywianiu"],"yoast_head":"\nNori - co\u015b wi\u0119cej ni\u017c sushi - Kosmetyki naturalne Resibo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/resibo.pl\/blog\/nori-cos-wiecej-niz-sushi\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nori - co\u015b wi\u0119cej ni\u017c sushi - Kosmetyki naturalne Resibo\" \/>\n<meta property=\"og:description\" content=\"Do sushi mam takie samo podej\u015bcie kulinarne, jak do go\u0142\u0105bk\u00f3w, krokiet\u00f3w czy pierog\u00f3w. To znaczy – najpierw nale\u017cy opanowa\u0107 technik\u0119 zwijania w wersji tradycyjnej, a potem rado\u015bnie komponowa\u0107 w\u0142asne warianty – co tylko wyobra\u017ania i zawarto\u015b\u0107 lod\u00f3wki nam podpowiada. Zapewne niejeden ortodoks kuchni azjatyckiej z\u0142apa\u0142by si\u0119 za g\u0142ow\u0119 widz\u0105c moje wynalazki – takie jak sushi...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/resibo.pl\/blog\/nori-cos-wiecej-niz-sushi\/\" \/>\n<meta property=\"og:site_name\" content=\"Kosmetyki naturalne Resibo\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/facebook.com\/resiboPL\" \/>\n<meta property=\"article:published_time\" content=\"2017-02-07T18:14:10+00:00\" \/>\n<meta name=\"author\" content=\"Dobrusia\" \/>\n<meta name=\"twitter:label1\" content=\"Napisane przez\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dobrusia\" \/>\n\t<meta name=\"twitter:label2\" content=\"Szacowany czas czytania\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuty\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/nori-cos-wiecej-niz-sushi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/nori-cos-wiecej-niz-sushi\\\/\"},\"author\":{\"name\":\"Dobrusia\",\"@id\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/#\\\/schema\\\/person\\\/d5bd2c5857cc6ce7a854cdd46726c1ab\"},\"headline\":\"Nori – co\u015b wi\u0119cej ni\u017c sushi\",\"datePublished\":\"2017-02-07T18:14:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/nori-cos-wiecej-niz-sushi\\\/\"},\"wordCount\":327,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/nori-cos-wiecej-niz-sushi\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/wp-content\\\/uploads\\\/2017\\\/02\\\/tofu-1343140_1920.jpg\",\"articleSection\":[\"O odzywianiu\"],\"inLanguage\":\"pl-PL\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/resibo.pl\\\/blog\\\/nori-cos-wiecej-niz-sushi\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/nori-cos-wiecej-niz-sushi\\\/\",\"url\":\"https:\\\/\\\/resibo.pl\\\/blog\\\/nori-cos-wiecej-niz-sushi\\\/\",\"name\":\"Nori - 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