{"id":1457,"date":"2018-03-05T13:58:47","date_gmt":"2018-03-05T12:58:47","guid":{"rendered":"https:\/\/www.reduca.cz\/blog\/?p=1457"},"modified":"2018-10-10T15:46:21","modified_gmt":"2018-10-10T13:46:21","slug":"sezonne-a-lokalne-brezen","status":"publish","type":"post","link":"https:\/\/www.reduca.cz\/blog\/sezonne-a-lokalne-brezen\/","title":{"rendered":"Sez\u00f3nn\u011b a lok\u00e1ln\u011b – B\u0158EZEN"},"content":{"rendered":"

Zima pomalu kon\u010d\u00ed a jaro klepe na dve\u0159e, z\u00e1soby zeleniny se ten\u010d\u00ed a do nov\u00e9 \u00farody daleko. Proto jsem se vydala na cestu za lok\u00e1ln\u00edmi lu\u0161t\u011bninami a obilovinami<\/strong>, a hledala, co se s nimi d\u00e1 vykouzlit.<\/p>\n

Obiloviny<\/h2>\n

Z obilovin krom\u011b klasick\u00e9 p\u0161enice, \u0161paldy, \u017eita, je\u010dmenu <\/strong>a ovsi<\/strong> tak\u00e9 kuku\u0159ici<\/strong>,\u00a0pohanku<\/strong> a j\u00e1hly<\/strong> (proso). Obiloviny, a\u0165 u\u017e v surov\u00e9 nebo zpracovan\u00e9 podob\u011b ve form\u011b mouk \u010di vlo\u010dek jsou u n\u00e1s dost\u00e1n\u00ed v lok\u00e1ln\u00ed bezobalov\u00e9 variant\u011b pom\u011brn\u011b snadno.<\/p>\n

\"\"<\/p>\n

Ka\u0161e<\/h3>\n

O ka\u0161\u00edch u\u017e jsem mluvila v lednu<\/a>, r\u00e1di je sn\u00edd\u00e1me. Jsou v\u00fd\u017eivn\u00e9 a dob\u0159e zasyt\u00ed. Ka\u0161e m\u016f\u017eete p\u0159ipravovat jak tepelnou \u00fapravou, tedy uva\u0159en\u00edm obilovin, tak v raw verzi<\/strong> jejich dlouhodob\u00fdm namo\u010den\u00edm. V zim\u011b nen\u00ed moc na v\u00fdb\u011br z \u010derstv\u00e9ho ovoce, a proto nej\u010dast\u011bji vol\u00edme kombinaci jablek (pokud je\u0161t\u011b m\u00e1te) se sko\u0159ic\u00ed. Do ka\u0161\u00ed jsou ale v\u00fdborn\u00e9 o\u0159echy<\/strong>, sem\u00ednka<\/strong> nebo ovoce su\u0161en\u00e9<\/strong>.<\/p>\n

Studen\u00e9 ka\u0161e:<\/p>\n