Obilovinová kuchařka od polévek po dezerty – Klíma Petr (2021)

The consumption of grain products, especially those made from wheat, is often associated with various health risks and obesity. Many people today are also dealing with some form of gluten intolerance. However, grains are far from just products made from white wheat flour, boring 'grains,' or empty carbohydrates... The third book by vegan chef Petr Klíma presents this important group of plant-based ingredients in a completely different and appealing light. Traditional and lesser-known types of grains and pseudograins play a key role here, including gluten-free options – but in their natural, minimally processed, and thus nutritious form: full of fiber, minerals, proteins, and healthy fats. There are so many types and so many possibilities for healthy and creative processing! Incorporate them into your daily diet with the help of a colorful palette of great recipes! SPELT, RED WHEAT, KAMUT, WINTER WHEAT, BARLEY, RYE, OATS, MILLET, BUCKWHEAT, CORN, RICE OF MANY TYPES, QUINOA, AMARANTH, SORGHUM • creamy and light soups, original spreads, salads, pancakes and tartares, dumplings, gnocchi or halušky, risottos, baked dishes and other diverse main courses, as well as breakfast porridge, pancakes, desserts, energy bars, and cookies • whole grains, sprouts, flakes,…