{"id":7461,"date":"2017-10-10T09:00:04","date_gmt":"2017-10-10T07:00:04","guid":{"rendered":"https:\/\/resibo.pl\/blog\/?p=7461"},"modified":"2017-10-10T09:00:04","modified_gmt":"2017-10-10T07:00:04","slug":"portulaka-taka-egzotyczna","status":"publish","type":"post","link":"https:\/\/resibo.pl\/blog\/portulaka-taka-egzotyczna\/","title":{"rendered":"Portulaka – nie taka egzotyczna\u00a0"},"content":{"rendered":"
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Jeszcze sto lat temu symbolem kulinarnego luksusu by\u0142y rafinowane produkty takie jak m\u0105ka czy cukier. Bogactwo na sto\u0142ach wyra\u017ca\u0142o si\u0119 poprzez potrawy mi\u0119sne. W tym samym czasie wiejska biedota korzysta\u0142a z dzikich ro\u015blin, dar\u00f3w lasu, warzyw sianych na poplon czy pospolitych chwast\u00f3w, aby uzupe\u0142ni\u0107 niedobory pokarmowe i uchroni\u0107 si\u0119 przed g\u0142odem. Moja babcia jako przysmak swojego dzieci\u0144stwa podaje sma\u017con\u0105 lebiod\u0119 z ziemniakami.<\/div>\n
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Dzi\u015b uznano by to pewnie za bardzo hipstersk\u0105 potraw\u0119, bowiem w kulinarnych modach dokona\u0142 si\u0119 zwrot o 180 stopni. Produkty wysoce przetworzone znajdziemy na najni\u017cszych p\u00f3\u0142kach. Tanie produkty wzbogacane s\u0105 ogromnymi ilo\u015bciami cukru, kt\u00f3ry niegdy\u015b uwa\u017cany by\u0142 za towar luksusowy. Jednocze\u015bnie w restauracjach mo\u017cemy skosztowa\u0107 zupy z brukwi, pasternak, puree z topinamburu i pieczon\u0105 skorzoner\u0119, zwan\u0105 niegdy\u015b bardziej swojsko w\u0119\u017cymordem.<\/div>\n
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Lubi\u0119 wynajdywa\u0107 takie pere\u0142ki. Zapomniane warzywa, kt\u00f3re s\u0105 r\u00f3wnie swojskie co egzotyczne. Tak te\u017c pozna\u0142am si\u0119 bli\u017cej z portulak\u0105 warzywn\u0105 – niepozornym chwastem, kt\u00f3ry ma du\u017co wi\u0119cej dobrego do zaoferowania ni\u017c m\u00f3g\u0142by sugerowa\u0107 jego lichy wygl\u0105d. Wygl\u0105dem przypomina roszponk\u0119, chocia\u017c li\u015bcie s\u0105 od niej bardziej mi\u0119siste. W smaku najbli\u017cej jej do szczawiu, chocia\u017c kwasowo\u015b\u0107 ta jest du\u017co subtelniejsza. Doskonale komponuje si\u0119 z og\u00f3rkami, jako dodatek do sa\u0142atek, past warzywnych czy twaro\u017cku. Li\u015bcie mo\u017cna przygotowywa\u0107 jak szpinak, grube \u0142odygi jak szparagi, a kwiatki przyrz\u0105dza\u0107 podobnie jak kapary.<\/div>\n
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Dzia\u0142anie zdrowotne portulaki to g\u0142\u00f3wnie u\u0142atwienie proces\u00f3w trawiennych – polecana jest przy zgadze.\u00a0Ma du\u017c\u0105 zawarto\u015b\u0107 kwas\u00f3w omega 3, witaminy A i C, wap\u0144 i magnez. Jak przysta\u0142o na chwast, jest ma\u0142o wymagaj\u0105ca w uprawie i z powodzeniem mo\u017ce zast\u0105pi\u0107 inne zielone listki w kuchennych wariacjach.<\/div>\n<\/div>\n

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

Jeszcze sto lat temu symbolem kulinarnego luksusu by\u0142y rafinowane produkty takie jak m\u0105ka czy cukier. Bogactwo na sto\u0142ach wyra\u017ca\u0142o si\u0119 poprzez potrawy mi\u0119sne. W tym samym czasie wiejska biedota korzysta\u0142a z dzikich ro\u015blin, dar\u00f3w lasu, warzyw sianych na poplon czy pospolitych chwast\u00f3w, aby uzupe\u0142ni\u0107 niedobory pokarmowe i uchroni\u0107 si\u0119 przed g\u0142odem. Moja babcia jako przysmak…<\/p>\n","protected":false},"author":9,"featured_media":7462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-7461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dobrusia-o-odzywianiu"],"yoast_head":"\nPortulaka - nie taka egzotyczna\u00a0 - 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\/portulaka-taka-egzotyczna\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Portulaka - nie taka egzotyczna\u00a0 - Kosmetyki naturalne Resibo\" \/>\n<meta property=\"og:description\" content=\"Jeszcze sto lat temu symbolem kulinarnego luksusu by\u0142y rafinowane produkty takie jak m\u0105ka czy cukier. Bogactwo na sto\u0142ach wyra\u017ca\u0142o si\u0119 poprzez potrawy mi\u0119sne. W tym samym czasie wiejska biedota korzysta\u0142a z dzikich ro\u015blin, dar\u00f3w lasu, warzyw sianych na poplon czy pospolitych chwast\u00f3w, aby uzupe\u0142ni\u0107 niedobory pokarmowe i uchroni\u0107 si\u0119 przed g\u0142odem. 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