Spring salad with sprouts and leurda

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

As usual I have to thank my source of inspiration in raw and very healthy food Ligia Pop ... she inspired me in this recipe that was totally to my taste ....


I made it with ingredients I had at home ... otherwise I followed the steps in the recipe ....

  • 1 carrot
  • 1/2 celery
  • 1 red pepper
  • 1 bundle of leurda
  • mung bean sprouts,
  • broccoli sprouts,
  • alfalfa sprouts
  • 1/2 green salad
  • 100 ml of olive oil
  • sea ​​salt to taste
  • juice from a lemon
  • 2 cloves of garlic

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Spring salad with germs and leurda:

I chopped the roots together with the pepper in the food processor. I cut the leurda into small pieces, I also added the lemon juice, and I then mixed it with the pre-prepared germs. I also put the chopped salad.

Ligia's sauce also contains yeast flakes that I didn't have (next time I will definitely find them) .. I prepared it from lemon, salt and oil and I mixed it in the same blender in which I chopped the roots for a color superb. Then I chopped the garlic and mixed everything with the delicious sauce. Wow how good and healthy! I decorated with slices of beets and cucumbers ... Ligia, you are as tall as ever!

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

Share this:


Spring dumplings with leurda

Spring is coming! This time there is no turning back, in winter he has to gather his skins and leave the hat, because the axes have blossomed, the ladybugs are warming in the sun and through the meadows appeared leurda, & # 8222the bear's garlic & # 8221 (allium ursinum), so beneficial to our health. I wrote about the benefits of leurda last year, in the recipe Pesto de leurda.

Today I come before you with a new and delicious recipe with leurda and I take the opportunity to share an idea that crossed my mind while I was filling my sack with fresh and green leaves: I have heard so many times that we, Romanians, we would not, in fact, have a national gastronomy, as the few dishes from the traditional culinary repertoire are themselves taken from the neighbors, and I wondered, while picking leurda, grown spontaneously in a forest in Romania, what could be more Romanian than a dish prepared with local ingredients? Probably leurda also grows in other forests around the world, but if nature has given it to us, the Romans, as it has given us many other wonderful gifts & # 8211 mushrooms, berries, game, tomatoes and other tasty vegetables, naturally fed animals & # 8211 what do we lack to capitalize on them in modern dishes, with taste and personality, worthy of the gastronomy of the 3rd millennium? I think only true desire and maybe inspiration.

So, let's get back to our dumplings. Some will say that it resembles & # 8222gnocchi & # 8221, nor can it not be similar, because in Italian the word & # 8222gnocco & # 8221 means nothing more than & # 8230 galusca. :) So, because it is very difficult to determine if the Italians made & # 8222gnocchi & # 8221 before the English & # 8222dumplings & # 8221, the Germans & # 8222knödels & # 8221 or the Romanians & # 8222galuste & # 8221, I proudly present a plate with green dumplings, spring, which I consider as Romanian as possible and which is both tasty and seasonal.

Preparation time: 00:30 hours
Cooking time: 00:05 hours
Total Time: 00:35 hours
Number of servings: 6 servings
Degree of difficulty: average

Ingredient Galuste Cu Leurda:

  • 250-300 grams of leurda leaves
  • 400 grams of white, floury potatoes
  • 150-200 grams of flour (preferably durum wheat)
  • 1 or
  • salt and pepper
  • in addition: flour for the work surface, favorite sauce and grated Parmesan cheese for serving

Preparing Dumplings with Leurda:

This dish begins in a most pleasant way, with a walk in the woods, on a sunny spring day. And when you notice the tender leurda moving through the layer of dead leaves, even the greedy ladybug on them, do not prepare, pick them! They are wonderful in this recipe, but you can also eat them raw, in a salad with a strong garlic taste.

In any deciduous forest in Romania you will discover this season meadows in which leurda lies like a raw green carpet.

Harvest without fear, leurda is not on the verge of extinction, its bulbs grow and multiply in the fatty soil of the forest and next year the garlic leaves will appear again.

1. Once the leurda is brought home (from the market or from the forest, depending on how lucky you are), it is chosen, washed well and dried. Boil a pot with 3-4 liters of salt water and separately prepare a bowl of very cold water, preferably with a few ice cubes. When the water boils, add the leurda and boil for no more than 30 seconds. Remove immediately with a whisk and dip in the bowl with very cold water.

2. Choose potatoes as even as possible (to cook at the same time), wash and boil with the peel until soft (about 30 minutes). Allow the potatoes to cool, then peel and crush.

3. Drain the leurda and press it well, so that it is as juicy as possible, then finely chop it with a knife.

4. Put all the ingredients in a bowl and knead until smooth. The amount of flour is adjusted according to its ability to absorb more or less liquid, it would be ideal to use durum wheat flour but it also works with regular flour.

Note: the egg can be removed from the composition, in which case the amount of flour will be reduced by 80-100 grams.

5. The dough obtained must not be sticky, nor sticky. Turn the dough over on the floured work surface, break pieces that are shaped into cylinders about 2 cm thick, then cut the pieces that, according to preference, can be pressed or not by the teeth of a fork. I pressed them, so that they wouldn't be gnocchi more like our dumplings: P.

6. While the dumplings are being shaped, bring a pot of salted water to a boil. Put the dumplings all at once in boiling water and mix several times. Wait until the water boils again and the dumplings rise to the surface. From that moment on, I keep them on the fire for another minute, then drain them.

7. The dumplings can be served with different sauces, I mixed them with 1 tablespoon of leurda pesto (which, in fact, this year was half leurda, half basil) and a few slices of parmesan. I decorated the plate in 20 seconds from a few axes picked from the same glade and 2 slices of radish. (Acorns are edible flowers, but should be picked from forests and other surfaces as uncontaminated as possible by chemicals).

I hope I have given you a little inspiration with this & # 8222spring painting & # 8221 :). You could also find inspiration on bonduelle.ro, in the recipe Snails with Lentils. Good appetite!

The benefits of leurda consumption

Leurda (Allium ursinum), also known as wild garlic, wild garlic or bear garlic, is a perennial plant that grows in areas with moist soil and rich in humus. The leaves are intense green and have a glossy appearance, and the flowers are white, small and grouped in small bundles on stems.

The leaves of the plant are rich in various minerals and vitamins beneficial to the body, such as vitamins A and C, calcium, iron, copper, sodium and phosphorus. Among the properties of leurde are expectorant, healing, bactericidal, detoxifying, hypotensive and deworming.

If you want to fully enjoy all this, it is advisable to harvest and eat leurda before the flowering that takes place in May. It should also be mentioned that it is necessary for a cure with leurda to last at least three weeks, in order to have a real effect.

Oriental spring salad with boiled eggs and green onions

Oriental spring salad, recipe with boiled eggs and green onions, potato salad recipe with plenty of fresh vegetables and greens. Potato salad or boiled egg salad, written recipe and step by step video. It can be fasting or sweet.

Salads are easy to prepare, they are generally cheap, colorful, tasty and filling. They are served at the beginning of the meal, as an entree, or as a light and delicious dinner or dinner. Some salads are served with other dishes of type 2.

Here are my salad recipes. I invite you to browse them, you will surely find some delicious suggestions & # 128578

Early spring salad!

2 bundles of leurda 4 mushrooms chapighnion 4 pickled or pickled cucumbers 3-4 boiled eggs a handful of pomegranate seeds 2-3 tablespoons olive oil juice from half a lemon salt black pepper.

Method of preparation

Boil eggs, wash leurda and mushrooms.

Cut the mushrooms into slices, chop the leurda finely, and slice the cucumbers into rounds.

We mix all the vegetables in a bowl.

It's time to take care of the dressing!

I chose a very simple one, made of extra virgin olive oil, lemon juice, salt and freshly ground black pepper.

Mix the ingredients with a whisk until smooth.

Pour the dressing over the vegetables and mix.

Arrange the salad on a serving platter.

Boiled eggs, which have already cooled, clean them and cut them into four. I had some beautiful homemade eggs, so I allowed myself to boil them soft and they came out perfect!

Arrange the eggs over the salad and decorate with a few slices of mushroom.

And sprinkle the pomegranate seeds.

For those who fast, you can replace eggs with slices of boiled potatoes.

We served "Early Spring Salad" with Scented crust knife and peasant bread.

Spring salads

With these spring salads your meals will be healthier! Prepare spring salads for your family or children full of vitamins that will give you extra energy!

Food type -

  • Aperitifs (247)
  • Drinks (60)
  • Soups (61)
  • Desserts (362)
  • Dishes (678)
  • Seals (75)
  • Brickwork (12)
  • Salads (195)
    • Salads raw (38)
    • Summer salads (54)
    • Fasting salads (29)
    • Tuna salads (16)
    • Fruit salads (22)
    • Salads with fish (22)
    • Chicken salad (28)
    • Vegetable salad (64)
    • Potato salad (21)
    • Salads with mushrooms (5)
    • Salads with rice (4)
    • Celery salads (6)
    • Eggplant salads (7)
    • Corn salads (13)
    • Meat salads (19)
    • Caviar salads (3)
    • Winter salads (8)
    • Spring salads (27)
    • Salad appetizers (18)
    • Dietary salads (30)
    • Christmas salads (6)
    • New Year's Eve salads (6)
    • Mayonnaise salads (8)
    • Cold salads (84)
    • Light salads (90)
    • Greek salads (8)
    • Turkish salads (5)
    • Italian salads (11)
    • Quick salads (90)
    • Vegetarian salad (35)
    • Autumn salads (3)
    • Salads (10)
    • Beef salads (5)

    Method of preparation +

    After season +

    The main ingredient +

    Preparation time +

    By origin +

    • Romanesti (113)
    • Italian (168)
    • Greek (19)
    • American (39)
    • Bulgaria (2)
    • French (26)
    • Chinese (19)
    • Indian (22)
    • Turkish (17)
    • Mexican (12)
    • Spanish (8)
    • Hungarian (2)

    After the occasion +

    After meal time +

    Other features +

    I have a big problem. I was left with a lot of boiled Easter eggs. So, out of the desire to consume them quickly, not to spoil.

    This salad variant contains ingredients that your body will love (such as cabbage, spinach, carrots, turmeric, avocado.

    Beets and peaches are full of vitamins that will give your body more energy, especially if you combine them.

    Fish is known to be one of the good foods for our brains. Use salmon and some quality vegetables.

    All the ingredients in this avocado salad will help you focus better and gain more energy.

    Leurda is one of the most valuable spring greens. Thus, it has antibacterial and antiviral properties, being.

    As we know, the liver is the main organ responsible for detoxifying the body. Being & icircnsă so & acirct to be requested (food.

    The gorgonzola strawberry salad is wonderful and really delicious, especially when you choose to serve something light and.

    Broccoli quinoa salad is vegetarian, but has a wonderful mix of minerals and vitamins. For me, it's the ideal dinner.

    The salad with peaches, prosciutto and mozzarella brings together the most interesting tastes and manages to wonderfully interpret the cuisine.

    Strawberry salad with avocado is one of my favorites because I'm on the run, I want something vegetarian, but with Omega 3 fats.

    Lorraine salad

    Abetina sent a wonderful recipe to our Contest: Salad of leurda. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro, or one of the 10 shopping vouchers worth 100 lei each, offered by Nichiduta.ro.

    Spring has come and nature offers us a variety of healthy vegetables that we can enjoy!
    Today I prepared leurda salad, an easy and very healthy recipe.
    3 links for leurda,
    4 hard boiled eggs,
    4 tablespoons mayonnaise,
    or limes,
    salt to taste

    Method of preparation
    Peel a squash, grate it and squeeze the juice. Boil hard-boiled eggs, clean them and cut them into slices, then mix leurda with mayonnaise, cut eggs, salt to taste, cut half lime slices and garnish the salad and squeeze the juice from the other half over the salad.

    Brio & # 537e cu br & acircnz & # 259 feta & # 537i leurd & # 259

    Time: 22 minutes

    Ingredients for 12 brio & # 537e: 375 g f & # 259in & # 259 care cre & # 537te solo & # 259, 200 g leurd & # 259 chopped & # 259 m & # 259runt, 200 g br & acircnz & # 259 feta, 2 peppers cop & # 539i m & # 259run & # 539i & # 539i, 3 tablespoons of grated parmesan, 330 ml milk, 90 ml melted butter, 1 egg

    Preparation: & Icircnc & # 259lze & # 537te oven at 200 degrees Celsius. Grease 12 forms of brio & # 537e with a little oil. In a bowl, mix the flour, leurda, feta cheese, Parmesan cheese and chopped peppers. Then add the milk, butter and egg over the dough. Put the dough in the 12 forms of brioche and bake for 20-22 minutes. Take the brioches out of the oven and serve them hot or cold.

    Fasting menu for 7 days & # 8211 spring edition

    Easter fasting is more than a period of abstinence, it is a period of regeneration, detoxification, energy recalibration. This year, Easter falls at the beginning of May, we have almost two months of spring in which vegetables, fruits and fresh herbs will appear one by one on the stalls in the market. March brings with it the explosion of green & # 8211 spinach, nettles, stevia, lard and fresh leurda. In April, radishes, onions and green garlic, asparagus, artichokes, lettuce appear, and the first fresh fruits & # 8211 strawberries and cherries begin to appear, towards the end of the month. Easter fasting is easy to keep, and comes almost naturally, because there is so much diversity on the market stalls that without realizing it you will eat more fresh fruits, vegetables and plants.

    As I say every time, keeping a vegan diet even for a short time, does not mean focusing on some classic fasting foods (beans, cabbage, potatoes and soybeans), but involves a well-planned schedule. , which provides your body with all the nutrients it needs.

    Here are a few simple rules to fulfill Lent with a detoxified organism, nourished with good quality nutrients and full of energy:

    & # 8211 plan your day by day menu & # 8211 about planning you can learn many interesting things from Ina

    & # 8211 go to the supermarket once a week and do your main shopping for the ingredients you use in many dishes & # 8211 rice, quinoa, buckwheat, oil, tofu, avocado, couscous, soy milk or almonds if not you are ready to prepare it at home

    & # 8211 go to the market at least 2 times a week to buy fresh ingredients & # 8211 spinach, nettles, leurda, strawberries, basil, parsley & # 8211 you will definitely find a new seedling almost every week to motivate to continue the vegan diet. In order to benefit from their maximum nutrients, spring greens must be consumed as soon as possible after they have been harvested.

    & # 8211 vary the ingredients so you don't get bored of the same dishes and so you don't get demotivated

    & # 8211 Consume plants rich in protein so as not to unbalance the body

    & # 8211 Do not look at fasting as an obligation, but as a good that you do yourself & # 8211 nutrients, energy, physical and mental balance

    & # 8211 drink at least 2 liters of water a day

    & # 8211 helps the body to regenerate & # 8211 drink fresh nettle tea for vitaminization, make a clay cure for a mineral intake, drink borscht for vitamin B12 and for a & # 8220 recovery & # 8221 digestion, consume green tea for antioxidants

    & # 8211 Eat as much raw food, fruits, vegetables and greens as you can

    I have prepared an idea of ​​a fasting menu for days for a week, in which we have included dishes that are easy to prepare, tasty, varied and full of nutrients. Spring greens for vitamins and minerals, and superfoods such as quinoa, buckwheat, seaweed powder & # 8211 for protein intake stand out. I propose the following options:

    Breakfast - Green smoothie (fresh spinach, kiwi, honey, apples) in which you can add chlorella powder and spirulina

    Breakfast - Smoothie with soy milk or almond milk, with fresh strawberries and bananas

    Evening - Spring soup from fresh herbs (spinach, nettles, watercress, leurda)

    Breakfast - Homemade granola with soy / almond milk

    Breakfast - Peanut butter rubbed with well-ripened bananas on toasted rye bread


    Dinner - Spring detox salad with leurda, butter, loboda and spinach

    Dinner - Strawberry salad with tofu (excluding gorgonzola cheese)

    Breakfast - Vegan tofu ricotta (tofu, olive oil, fresh herbs, blended), with radishes and cucumbers, on rye bread

Previous Article

Cake with apple roses

Next Article

Portobello and shiitake mushroom stuffing recipe