<\/p>\r\n
Rostlinn\u00e1 strava \u00a0je jedn\u00edm z nejsiln\u011bj\u0161\u00edch gastronomick\u00fdch trend\u016f posledn\u00edch let. Suroviny rostlinn\u00e9ho p\u016fvodu nejen\u017ee nahrazuj\u00ed ve vegansk\u00e9 strav\u011b \u017eivo\u010di\u0161n\u00e9 produkty, ale jsou tak\u00e9 obl\u00edben\u00e9 mezi lidmi, kte\u0159\u00ed si cen\u00ed zdrav\u00e9 stravy a hledaj\u00ed nov\u00e1, neobvykl\u00e1 kulin\u00e1\u0159sk\u00e1 \u0159e\u0161en\u00ed. Rozhodli jsme se v\u011bnovat dal\u0161\u00ed \u010dl\u00e1nek ze s\u00e9rie \u201eAlternativn\u00ed pe\u010den\u00ed\u201c origin\u00e1ln\u00edm- a v t\u00e9to sez\u00f3n\u011b velmi m\u00f3dn\u00edm – jedl\u00fdm kv\u011bt\u016fm\u00a0 a lyofilizovan\u00e9mu ovoci, kter\u00e9 je hojn\u011b vyu\u017e\u00edv\u00e1no v\u00a0cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch. \u00a0\u00a0Jedno i druh\u00e9 je \u00a0cenn\u00fdm dopl\u0148kem sladk\u00fdch \u00a0dezert\u016f stejn\u011b jako slan\u00fdch pokrm\u016f. Jsou vynikaj\u00edc\u00edm zdrojem \u017eivin, ale p\u0159edev\u0161\u00edm jsou cen\u011bny pro svou chu\u0165, v\u016fni a dekorativn\u00ed funkci. Stoj\u00ed za to je l\u00e9pe poznat, abyste mohli naplno vyu\u017e\u00edt jejich obrovsk\u00fd potenci\u00e1l.<\/p>\r\n
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Jedl\u00e9 kv\u011btiny, co byste o nich m\u011bli v\u011bd\u011bt?<\/strong><\/p>\r\n Ne v\u0161echny kv\u011btiny jsou vhodn\u00e9 ke konzumaci. N\u011bkter\u00e9 druhy jsou nejedl\u00e9, jin\u00e9 jsou p\u0159\u00edmo jedovat\u00e9. Krom\u011b toho jsou kv\u011btiny dostupn\u00e9 v kv\u011btin\u00e1\u0159stv\u00edch a supermarketech \u010dasto p\u0159ehnojen\u00e9, a proto by nem\u011bly skon\u010dit v potravin\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch. Nejbezpe\u010dn\u011bj\u0161\u00ed je z\u00edskat je z m\u00edsta, kter\u00e9 se specializuje na jedl\u00e9 rostliny. Kv\u011btiny ur\u010den\u00e9 pro gastronomii jsou obvykle k dispozici pouze ve form\u011b kv\u011btenstv\u00ed, bez stonk\u016f a list\u016f. \u010cerstv\u00e9 kv\u011btiny jsou nejen kr\u00e1snou ozdobou dezert\u016f, ale tak\u00e9 zdrojem cenn\u00fdch \u017eivin. Mezi n\u011b pat\u0159\u00ed mimo jin\u00e9 vitam\u00edny A, B, C a E, miner\u00e1ln\u00ed soli, makro a mikroelementy, \u00e9terick\u00e9 oleje, karoten, b\u00edlkoviny, cukry. V cukrovink\u00e1ch se pou\u017e\u00edvaj\u00ed \u010derstv\u00e9 i su\u0161en\u00e9 kv\u011btiny. Ty mohou b\u00fdt pou\u017eity jako celek, jako jednotliv\u00e9 okv\u011btn\u00ed l\u00edstky nebo ve form\u011b pr\u00e1\u0161ku k barven\u00ed kr\u00e9m\u016f nebo dozdoben\u00ed \u00a0pralinek. Jedl\u00e9 druhy kv\u011btin, kter\u00e9 budou dob\u0159e fungovat v cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch \u00a0jsou: chrpa modr\u00e1, \u0161\u00edpkov\u00e1 \u00a0r\u016f\u017ee nebo r\u016f\u017ee dama\u0161sk\u00e1 ,aksamitn\u00edk , slune\u010dnice, m\u011bs\u00ed\u010dek, sedmikr\u00e1ska, v\u0161echny druhy fialek a mace\u0161ek, k\u0159ehk\u00e1 a pikantn\u00ed licho\u0159e\u0159i\u0161nice, brutn\u00e1k l\u00e9ka\u0159sk\u00fd, kv\u011bty lesn\u00edch a zahradn\u00edch jahod, lipov\u00e9 kv\u011bty, kv\u011btenstv\u00ed borovice , klitorie ternatsk\u00e1, levandule, kv\u011bt fazole, kv\u011bt bazalky, fuchsie, flox, v\u0159es, jasm\u00edn, sl\u00e9z, pelargonium, karafi\u00e1ty, kv\u011bty jablon\u011b, yzop, \u0161anta ko\u010di\u010d\u00ed, jetel, \u0161e\u0159\u00edk a \u010dern\u00fd bez \u00a0(bez zelen\u00fdch \u010d\u00e1st\u00ed), m\u00e1k, medu\u0148ka, major\u00e1nka, tulip\u00e1n (m\u016f\u017ee senzibilizovat), m\u00e1ta, pampeli\u0161ka, me\u010d\u00edk, kozl\u00edk, perila, pivo\u0148ka, divizna, zavinutka a – v\u00fdjime\u010dn\u011b chutn\u00e9 – pupalkov\u00e9 kv\u011bty.<\/p>\r\n <\/p>\r\n Jak pou\u017e\u00edvat kv\u011btiny v cukr\u00e1\u0159stv\u00ed?<\/strong><\/p>\r\n <\/p>\r\n Kv\u011bty v sirupu<\/strong><\/p>\r\n \u010cerstv\u00e1, dekorativn\u00ed kv\u011btenstv\u00ed se nej\u010dast\u011bji pou\u017e\u00edvaj\u00ed jako efektn\u00ed \u00a0ozdoba cukr\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f . Dorty s \u010derstv\u00fdmi kv\u011btinami vypadaj\u00ed extr\u00e9mn\u011b sofistikovan\u011b, romanticky a lehce. Letn\u00ed svatebn\u00ed sez\u00f3na je ide\u00e1ln\u00ed dobou k jejich vyu\u017eit\u00ed. Dekorativn\u00ed \u010d\u00e1sti rostlin v\u0161ak nab\u00edzej\u00ed mnohem v\u00edce mo\u017enost\u00ed pou\u017eit\u00ed. Zaj\u00edmav\u00fdm n\u00e1padem je nap\u0159\u00edklad\u00a0 je konzervovat v cukrov\u00e9m sirupu. Sta\u010d\u00ed do vrouc\u00ed vody p\u0159idat b\u00edl\u00fd cukr nebo xylitol (100 g cukru na 100 g vody) a znovu uv\u00e9st do varu. Sirup lze je\u0161t\u011b dochutit trochou citronov\u00e9 \u0161\u0165\u00e1vy nebo rumu. Pot\u00e9 do n\u011bj mus\u00edte pono\u0159it cel\u00e1 kv\u011btenstv\u00ed nebo jednotliv\u00e9 okv\u011btn\u00ed l\u00edstky (nejl\u00e9pe pomoc\u00ed pinzety) a pak nechat usu\u0161it. Takto p\u0159ipraven\u00e9 kv\u011btiny maj\u00ed kr\u00e1sn\u00fd lesk a jsou odoln\u011bj\u0161\u00ed.<\/p>\r\n \u00a0<\/strong><\/p>\r\n Cukr a kv\u011btinov\u00fd pr\u00e1\u0161ek<\/strong><\/p>\r\n Barevn\u00fd, ochucen\u00fd pr\u00e1\u0161ek si p\u0159iprav\u00edme pouze ze su\u0161en\u00fdch kv\u011btin. Jedna \u010d\u00e1st su\u0161en\u00e9ho materi\u00e1lu, nap\u0159. modr\u00e9 kv\u011bty chrpy, r\u016f\u017eov\u00e9 okv\u011btn\u00ed l\u00edstky r\u016f\u017e\u00ed, \u017elut\u00e9 kv\u011bty slune\u010dnice nebo m\u011bs\u00ed\u010dku nebo kysel\u00e9, tmav\u011b r\u016f\u017eov\u00e9 kv\u011bty ibi\u0161ku by m\u011bla b\u00fdt namleta s jedn\u00edm d\u00edlem xylitolu nebo b\u00edl\u00e9ho cukru, nap\u0159\u00edklad v ml\u00fdnku na k\u00e1vu. T\u00edmto zp\u016fsobem z\u00edsk\u00e1me aromatick\u00fd, barevn\u00fd pr\u00e1\u0161ek.<\/p>\r\n \u010cerstv\u00e9 kv\u011btiny n\u00e1m umo\u017en\u00ed vytvo\u0159it aromatick\u00fd cukr. K tomuto \u00fa\u010delu se nejl\u00e9pe hod\u00ed r\u016f\u017eov\u00e9 kv\u011bty, kv\u011bty \u010dern\u00e9ho bezu (bez zelen\u00fdch v\u011btvi\u010dek) nebo kv\u011btenstv\u00ed borovice. P\u0159\u00edprava kv\u011btov\u00e9ho cukru nen\u00ed n\u00e1ro\u010dn\u00e1. Sta\u010d\u00ed rozet\u0159\u00edt kv\u011bty a cukr v hmo\u017ed\u00ed\u0159i (v pom\u011bru 1: 2) a v\u00fdslednou hmotu nechat 24 hodin v uzav\u0159en\u00e9 n\u00e1dob\u011b a pot\u00e9 usu\u0161it. Aromatick\u00fd cukr p\u0159\u00edjemn\u011b p\u0159ekvap\u00ed hosty restaurac\u00ed nebo kav\u00e1ren, umo\u017en\u00ed v\u00e1m tak\u00e9 p\u0159ipravit vo\u0148av\u00fd z\u00e1kusek.<\/p>\r\n <\/p>\r\n P\u0159\u00edrodn\u00ed barvivo<\/strong><\/p>\r\n Kvetouc\u00ed rostliny – nap\u0159\u00edklad klitorii ternatskou nebo sl\u00e9z , lze pou\u017e\u00edt jako p\u0159\u00edrodn\u00ed barvivo, d\u00edky kter\u00e9mu m\u016f\u017eeme zm\u011bnit barvu dortu, kr\u00e9mu nebo polevy. Su\u0161en\u00e1 kv\u011btenstv\u00ed sta\u010d\u00ed zal\u00edt hork\u00fdm rostlinn\u00fdm \u00a0n\u00e1pojem nebo vodou a louhovat asi 3 minuty a pot\u00e9 scedit. Tyto kv\u011btiny zbarv\u00ed tekutinu modrou barvou , kterou lze nav\u00edc zm\u011bnit na purpurovou nebo r\u016f\u017eovou za pomoc\u00ed citronov\u00e9 \u0161\u0165\u00e1vy nebo kyseliny citr\u00f3nov\u00e9.<\/p>\r\n <\/p>\r\n Kv\u011btov\u00fd sirup<\/strong><\/p>\r\n Chutn\u00fd sirup m\u016f\u017eete p\u0159ipravit i z \u010derstv\u00fdch nebo su\u0161en\u00fdch aromatick\u00fdch kv\u011bt\u016f. K tomuto \u00fa\u010delu se nejl\u00e9pe hod\u00ed kv\u011bty levandule, bezu, divok\u00e9 r\u016f\u017ee nebo fialky. Cukr sta\u010d\u00ed rozpustit v hork\u00e9 vod\u011b (v pom\u011bru 1: 1) a znovu uv\u00e9st do varu. Pot\u00e9 mus\u00edte p\u0159idat kv\u011btiny (minim\u00e1ln\u011b \u00bd \u00a0objemu sirupu) a va\u0159\u00edme 5-10 minut. Na konci va\u0159en\u00ed p\u0159idejte trochu citronov\u00e9 \u0161\u0165\u00e1vy, znovu p\u0159ive\u010fte k varu a sce\u010fte\u00a0 \u00a0kv\u011btiny. V\u00fdsledn\u00fd sirup je skv\u011bl\u00fdm z\u00e1kladem pro glazurov\u00e1n\u00ed dezert\u016f. M\u016f\u017eete jej tak\u00e9 pou\u017e\u00edt m\u00edsto cukru ke slazen\u00ed pudink\u016f, korpus\u016f, raw ty\u010dinek a kuli\u010dek. Sirupy je vhodn\u00e9 \u00a0pasterizovat, aby jste z\u00a0nich m\u011bli u\u017eitek po mnoho m\u011bs\u00edc\u016f.<\/p>\r\n <\/p>\r\n Lyofilizovan\u00e9 ovoce <\/strong><\/p>\r\n Lyofilizace ovoce je proces spo\u010d\u00edvaj\u00edc\u00ed ve \u00a0zmrazen\u00ed, odvodn\u011bn\u00ed \u00a0pod tlakem a n\u00e1sledn\u00e9mu su\u0161en\u00ed. Lyofilizovan\u00e9 v\u00fdrobky si d\u00edky tomu uchov\u00e1vaj\u00ed cenn\u00e9 \u017eiviny i vzhled, tvar, barvu a chu\u0165 \u010derstv\u00e9ho ovoce. Jsou k\u0159upav\u00e9, lehk\u00e9 a mnohem v\u011bt\u0161\u00ed ne\u017e su\u0161en\u00e9 (obvykle o velikosti \u010derstv\u00e9ho ovoce), p\u0159esto\u017ee neobsahuj\u00ed vodu. Uchov\u00e1vaj\u00ed si tak\u00e9 v\u0161echny sv\u00e9 cenn\u00e9 slo\u017eky – vitam\u00edny, \u017eiviny, miner\u00e1ly a antioxidanty. V receptech je m\u016f\u017eeme pou\u017e\u00edt v\u0161ude tam, kde se pod\u00e1v\u00e1 \u010derstv\u00e9 nebo su\u0161en\u00e9 ovoce. Jsou skv\u011bl\u00fdm z\u00e1kladem pro raw korpusy nebo kuli\u010dky. Dob\u0159e poslou\u017e\u00ed tak\u00e9 jako p\u0159\u00eddavek do kr\u00e9m\u016f, m\u00fcsli, granoly nebo \u017eel\u00e9. Maj\u00ed velkou dekorativn\u00ed hodnotu. M\u016f\u017eeme je pou\u017e\u00edt cel\u00e9 nebo si p\u0159ipravit pr\u00e1\u0161ek na barven\u00ed a dochucov\u00e1n\u00ed m\u00e1slov\u00fdch nebo j\u00e1hlov\u00fdch kr\u00e9m\u016f\u00a0 , dokon\u010dov\u00e1n\u00ed cheesecak\u016f \u00a0nebo \u010dokol\u00e1dov\u00fdch dezert\u016f. Mezi nejobl\u00edben\u011bj\u0161\u00ed lyofilizovan\u00e9 ovoce pat\u0159\u00ed: maliny, brusinky, jahody, \u0161vestky, ban\u00e1ny, moru\u0161e, li\u010di, pitaya, meru\u0148ky, ostru\u017einy, \u010dern\u00fd ryb\u00edz, acerola, bor\u016fvky, ar\u00f3nie. Lyofiliz\u00e1ty jsou k dispozici ve form\u011b vybran\u00e9ho ovoce, sm\u011bs\u00ed nebo pr\u00e1\u0161k\u016f. Jedna v\u011bc je jist\u00e1 – sta\u010d\u00ed si to vyzkou\u0161et jednou, abyste se stali z\u00e1visl\u00fdmi. Jejich vzhled, barva a chu\u0165 jsou velmi atraktivn\u00ed – m\u016f\u017eeme si b\u00fdt jisti, \u017ee dodaj\u00ed dezert\u016fm a pe\u010divu originalitu. Je snadn\u00e9 to zjistit vyzkou\u0161en\u00edm na\u0161eho receptu na kuli\u010dky.<\/p>\r\n <\/p>","protected":false},"excerpt":{"rendered":" Rostlinn\u00e1 strava \u00a0je jedn\u00edm z nejsiln\u011bj\u0161\u00edch gastronomick\u00fdch trend\u016f posledn\u00edch let. Suroviny rostlinn\u00e9ho p\u016fvodu nejen\u017ee nahrazuj\u00ed ve vegansk\u00e9 strav\u011b \u017eivo\u010di\u0161n\u00e9 […]<\/p>\n","protected":false},"author":5,"featured_media":12092,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12091"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12091\/revisions"}],"predecessor-version":[{"id":13287,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12091\/revisions\/13287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12092"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}