Slišal sem za prednosti kostne juhe. Ali obstaja vegetarijanska možnost s podobnimi lastnostmi?
DA. Kostna juha dobiva pozornost za svojo želatino, aminokislinski živali stranski produkt, za katerega se verjame, da pomaga pri gradnji kosti in skupnega kolagena. In čeprav za želatino ni veganskega nadomestila, lahko naredite podobno mineralno bogato juho na rastlini. Zakaj juha? Telo ga zlahka absorbira, kar omogoča pripravljeno asimilacijo hranil, ki ščitijo kosti, zobe, tkiva in organe.
Preberite več Zakaj bi morali poskusiti vegetarijansko ali vegansko prehrano
Kako narediti vegansko juho kosti
To make your vegan version, freeze your vegetable scraps—for example, mushroom stems for the antioxidant mineral selenium, parsley stems for blood-producing iron and bone-supporting vitamin K, potato skins for the mineral potassium, carrot shavings for vitamin A—in a resealable bag or jar. When you accumulate a quart of leftovers, place them in a slow cooker and cover with two quarts of water; add ½ tablespoon sea salt and a 2-inch piece of kombu (edible seaweed) for potassium, calcium, and essential folate and iodine. Heat on high until liquid boils, then reduce to low until vegetables are very soft, 2–3 hours. Stir and strain through a colander, reserving and refrigerating the liquid, and discarding the rest. Heat and sip one cup of broth daily like you would hot tea, or enjoy it after a strenuous yoga class or other exercise.
—Christian Taylor, Ryt
Lastnik Balance Yoga in Nutrition, Denver
Preberite več Raziščite vegetarijanske korenine joge
