tag:blogger.com,1999:blog-2138862492622714272024-03-12T23:40:26.975-03:00Receitas SaudáveisAventuras e hábitos culinários implementando alimentação integral, orgânica e sem híbridos interespécies.
funcional, hipoalergênica e terapêutica.
ñLuiz Meirahttp://www.blogger.com/profile/10582390676565030549noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-213886249262271427.post-73239818381019153832019-06-12T06:24:00.001-03:002019-06-12T06:24:30.781-03:00Culinária simples<p dir="ltr">por Luciana Guidoux Kalil</p>
<p dir="ltr">🥘Feijão: cozinha o feijão, adiciona os temperos na panela, sem refogar antes, e deixa engrossar.</p>
<p dir="ltr">🍚Arroz: 1 xícara de arroz, 2 de água, temperos e sal direto na panela. Esquece a parte de fritar o arroz antes. O resto é  tudo igual.</p>
<p dir="ltr">Carne: assada ou grelhada, sem necessidade de nem uma gota de gordura extra. </p>
<p dir="ltr">🍆🌽Legumes ou verduras refogadas: usamos em 1-2 colheres  de agua, com os temperos, normalmente. Se a água seca, adiciona mais um pouquinho.</p>
<p dir="ltr">🍅Molhos: refoga os temperos em água, adiciona o tomate, etc, deixa ferver.</p>
<p dir="ltr">🍰 Doces: cozinha ou assa frutas maduras.</p>
<p dir="ltr">É mais fácil cozinhar, e na hora de lavar os pratos e panelas então, muito menos trabalho.</p>
<p dir="ltr">Se quiser algum prato em especial, vamos orientando.</p>
<p dir="ltr">As pessoas geralmente ficam com medo que a comida fique ruim. Eu tenho tido a experiência de cozinhar sem óleo para grupos, e não percebem a falta. A comida fica mais leve, é possível comer mais quantidade.</p>
<p dir="ltr">Maior quantidade e maior freqüência induz desintoxicação mais rápida.</p>
Luiz Meirahttp://www.blogger.com/profile/10582390676565030549noreply@blogger.com1tag:blogger.com,1999:blog-213886249262271427.post-36956435865753370222019-05-22T20:16:00.001-03:002019-05-22T20:16:30.644-03:00🌽Bolo de fubá 🌽<p dir="ltr"><br>
Por Luciana Guidoux Kalil</p>
<p dir="ltr">4 xícaras de farinha de milho orgânica <br>
4 ovos orgânicos<br>
1 xícara de leite (fiz leite de noz pecã)<br>
1/2 xícara de chá de stevia<br>
2 bananas maduras<br>
2 colheres (sopa) de vinagre de maçã orgânico <br>
1 pitada de sal<br>
1 colher (sopa) de óleo de coco<br>
1/2 colher (sopa) de bicarbonato de sódio.</p>
<p dir="ltr">Bati no liquidificador os ovos, leite, bananas, chá de stevia, óleo de  coco,  vinagre e sal.</p>
<p dir="ltr">Misturei em uma tigela com a farinha de milho. Bati bem com colher de pau. Adicionei o bicarbonato. Misturei bem. Levei ao forno quente por cerca de 40 minutos.</p>
Luiz Meirahttp://www.blogger.com/profile/10582390676565030549noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-42194872561799059922017-11-07T11:52:00.003-02:002017-11-07T11:52:45.216-02:00BOLO DE CACAU<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">1 e 1/2 xíc. de arroz integral deixado de molho e escorrido </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">3 bananas bem maduras </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">1 xic. de chá de stevia (1/4 de folhas secas em 1 xíc agua fervente, coado) </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk"> </span></span><span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">1/2 xíc. noz pecan ( ou outra semente oleosa) </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">3 col. linhaça moída </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">3 col. Cacau em pó </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">2 col. vinagre de maçã </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">1 pitada de sal </span></span><br />
<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">1/2 col. bicarbonato de sódio </span></span><br />
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<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk">Coloca no liquidificador o arroz, as bananas e o chá. Quando estiver bem moído, adiciona as nozes, o cacau e o vinagre. Por último o bicarbonato. Coloca em fôrma molhada, forno 200 graus por 30-40 min</span></span><br />
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<span class="_mh6 _wsc" id="cch_fbff3248378baa"><span class="_3oh- _58nk"> </span></span><br /><img alt="" class="img" src="https://scontent.fcnq1-1.fna.fbcdn.net/v/t34.0-12/19075411_238553399979030_543036841_n.jpg?oh=8a00bf57609f2db2cbd4f28565e07e39&oe=5A03B00A" style="height: 584px; width: 329px;" />comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-6458180483071651512017-11-07T10:33:00.000-02:002017-11-07T15:39:16.789-02:00PÃO DE GRÃOS DA ROSELE<div dir="ltr" id="docs-internal-guid-2a5b80ff-967a-58cf-447d-130ad2227beb" style="line-height: 1.2; margin-bottom: 10pt; margin-top: 0pt;">
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<span id="docs-internal-guid-2a5b80ff-967b-5b3e-64d5-9f44cf91f0b7" style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: small-caps; font-weight: 700; text-decoration: none; vertical-align: baseline;">PÃO DE GRÃOS DA ROSELE</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">-3 xícaras de grãos de molho (arroz, milho branco, cevada, aveia)</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">-3 colheres de sopa de linhaça ou chia</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">-3 colheres de sopa de sementes oleosas (gergelim, coco, nozes, castanhas, etc.)</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">-2 colheres de sopa de vinagre de maçã</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">- água suficiente para bater e formar uma massa cremosa</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">- 1 colher de chá de bicarbonato de sódio por último, antes de levar ao forno quente, em forma molhada, mínimo 200 graus, por mais ou menos 40 minutos.</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline;">Biscoito:</span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> a mesma massa do pão de grãos, esticada em uma fôrma, beem fininha, com mais sementes, SEM UNTAR, vira um biscoitinho crocante. Estará pronto quando desgrudar sozinho da fôrma. Desgruda mesmo, confie!</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline;">Panqueca/chapati: </span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">a mesma massa, na frigideira como panqueca. Quando cozinha e desgruda da frigideira, vira e deixa dourar do outro lado.</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline;">Pão fermentado:</span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> fica mais aerado se deixar a massa, sem o bicarbonato, descansando em temperatura ambiente por 8-12 horas (depende da temperatura). Ou com o fermento natural para pães (1/2-1 xícara). Adicionar o bicarbonato antes de ir para o forno.</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> </span><a href="https://scontent.fcnq1-1.fna.fbcdn.net/v/t34.0-12/23435434_305752966578161_1876640557_n.jpg?oh=50e6f8ab086468165b66a26e02f09f46&oe=5A03F929" imageanchor="1"><img alt="" border="0" class="img" src="https://scontent.fcnq1-1.fna.fbcdn.net/v/t34.0-12/23435434_305752966578161_1876640557_n.jpg?oh=50e6f8ab086468165b66a26e02f09f46&oe=5A03F929" style="height: 584px; width: 321px;" /></a></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 10pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> Na foto acima, pão de milho branco de canjica.</span></div>
<br />comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-63759818253183537072017-09-09T16:31:00.000-03:002017-09-09T16:31:26.708-03:00FERMENTO NATURAL PARA PÃo SEM TRIGO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgWBKuh_nqXG9CCckcWQXS2wQ28VR4XjGr_tJn8DvnfKhRLjHkuTsUpUgOkYt7tJrF2bC0NSxJ9fd_d8IMAmAY6Gx2hVYZw5clceBgZqFgpQGYcgyK5ENOSjJrpBb6LX6UYkfuZQ3R6U/s1600/19904487_1364620960252266_1946059328_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgWBKuh_nqXG9CCckcWQXS2wQ28VR4XjGr_tJn8DvnfKhRLjHkuTsUpUgOkYt7tJrF2bC0NSxJ9fd_d8IMAmAY6Gx2hVYZw5clceBgZqFgpQGYcgyK5ENOSjJrpBb6LX6UYkfuZQ3R6U/s320/19904487_1364620960252266_1946059328_n.jpg" width="196" /></a></div>
Sugestão: cerca de 250ml de fermento para um pão médio<br />
250 ml de fermento natural (um copo) = 10g fermento biológico seco.<br />
<br />comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-87049563183882469562017-09-09T16:24:00.001-03:002017-09-09T16:24:49.080-03:00NUTELLA EQUILIBRADA<span class="_mh6 _wsc" id="cch_f2b0b850b1e6b8a"></span><br />
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<span class="_3oh- _58nk"><span> </span></span><span class="_mh6 _wsc" id="cch_f2b0b850b1e6b8a"><span class="_3oh- _58nk"><span></span></span></span><div style="text-align: left;">
<span class="_3oh- _58nk"><span><span class="_mh6 _wsc" id="cch_f2b0b850b1e6b8a"><span class="_3oh- _58nk"><span> </span></span></span></span></span><span class="_mh6 _wsc" id="cch_f2b0b850b1e6b8a"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK9-zs1afEZMSF4Rz4XMnQrIvvO2UWIACwRZWeciywZVaPG-exJviXGT_OgULnERYSjiWfCOoG7l024ditpKiY80P0iepptVGy1NG_mzJgo0iDzI6cWvy3Nw9rUmqvDC7_7UzfQ_7mg8/s1600/20993445_1401711356543226_200255417_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1222" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK9-zs1afEZMSF4Rz4XMnQrIvvO2UWIACwRZWeciywZVaPG-exJviXGT_OgULnERYSjiWfCOoG7l024ditpKiY80P0iepptVGy1NG_mzJgo0iDzI6cWvy3Nw9rUmqvDC7_7UzfQ_7mg8/s320/20993445_1401711356543226_200255417_o.jpg" width="244" /></a></div>
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<span class="_3oh- _58nk"><span>A Nutella equilibrada, ficou demais!! <img alt="😋" class="_1ift _2560 img" src="https://static.fcnq1-1.fna.fbcdn.net/images/emoji.php/v9/z0/1/16/1f60b.png" /></span><br /><br /><span>-Mel de cacau desidratado até o ponto de melado espesso.</span><br /><span>-Cacau em pó.</span><br /><span>-Tahine</span><br /><span>-Avelã moída</span></span></div>
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<span class="_3oh- _58nk"><span> </span></span></div>
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<span class="_3oh- _58nk"><span>Quem não tem acesso a mel de cacau, experimenta com frutas secas, mel de frutas, redução de frutas...</span></span></div>
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comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-59208639332286199672017-09-07T17:26:00.003-03:002017-09-07T19:14:19.737-03:00CHAPATI DE AVEIA<i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Massinha versátil que pode ser comida como tapioca, biscoitos, massa de pizza ou como cada um inventar!</span></i><br />
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> 1 copo de aveia em flocos</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> 1 copo de água</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Sementes trituradas (gergelim, coco, chia, linhaça)-opcional</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"> Mistura uniformemente. Despeja a massa numa forma de pizza ou assadeira de vidro ou de metal. Coloca no forno numa temperatura alta até 300 graus. Depois de uns 20 minutos o fogo pode ser baixo até que o chapati se solta da forma. Não é necessário untar.</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Pode fazer na frigideira, sem óleo, tipo </span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline;">aveioca</span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">.</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Se deixar mais tempo no forno, seca e vira </span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline;">biscoito. </span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline;">Se quiser biscoitos bem quadradinhos, assa um pouco, tire do forno e corte, volte ao forno até secar.</span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline;">Pré assando, coloque um recheio de sua preferência e retorne ao forno para terminar de assar. <u>Massa de pizza.</u></span><span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline;"></span></div>
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<span style="background-color: transparent; color: black; font-family: "comic sans ms"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline;"> <span style="font-size: x-small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pizza com ricota de girassol, tomate, berinjela e manjericão.</span></span></span></div>
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comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-7767298742938191962017-09-07T14:24:00.003-03:002017-09-07T19:19:46.691-03:00TORTA DE MAÇÃ<br />
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Experimente também com outras frutas, com preferência por aquelas que sejam orgânicas ou da estação (banana, manga, abacaxi, etc.)<br />
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ESPERE ESFRIAR PARA CORTAR. <br />
<br />comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-17069779447683944722017-09-07T13:37:00.001-03:002017-09-07T19:18:34.195-03:00RICOTA DE SEMENTES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjTbo1UZitbrF4-vXxeFP_A_wX0YcHd3kPsbz2ReseVWCtp_YoHICYkvAThE8i5LzP2RO-fONFHU9j7LwLmXik493emZ6q9-zaaEP0aleDfNlfncDVQhj0Aaz-zVCVVczCr3mHL1N_2c/s1600/19105184_243404269479698_1153742506_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="998" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjTbo1UZitbrF4-vXxeFP_A_wX0YcHd3kPsbz2ReseVWCtp_YoHICYkvAThE8i5LzP2RO-fONFHU9j7LwLmXik493emZ6q9-zaaEP0aleDfNlfncDVQhj0Aaz-zVCVVczCr3mHL1N_2c/s400/19105184_243404269479698_1153742506_o.jpg" width="311" /></a></div>
<br />comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-53063961944111430912017-09-07T13:35:00.002-03:002017-09-07T19:20:47.405-03:00LASANHA DE LEGUMES COM RICOTA DE GIRASSOL<br />
Ingredientes: abobrinhas, tomate, berinjela e abóbora (exceto cabotiá) cortados ao comprido em fatias bem finas.<br />
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Ricota de girassol (ver receita ao final)<br />
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Orégano seco<br />
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Como fazer:<br />
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Coloque em camadas: abóbora, ricota, abobrinha, tomate ou molho de tomate com orégano, berinjela, ricota, abobrinha, tomate ou molho com orégano, abóbora. Polvilhe com castanhas do pará, coco fresco ou amendoas moídas e leve ao forno quente por cerca de 1 hora.<br />
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<br />comeintegralhttp://www.blogger.com/profile/07673259003723967970noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-54649816934829785592015-12-08T11:50:00.001-02:002017-09-07T21:58:19.471-03:00Falafel ou Hamburguer de grãos<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQEAFS2HfU7tT5C55H_j1K-DXnP-m4Q2BAQV1T2QlyIgM6XKoukqkT0iIVoqjMC-vPkw9tIsQUL33luCE5ZI6tPmyRmDt1R9v4UyF-69MYjkRrZ7y_wWF29BEzUxqxRjGXZW4yuuf1ZU/s1600/IMG-20151208-WA0000-732135.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQEAFS2HfU7tT5C55H_j1K-DXnP-m4Q2BAQV1T2QlyIgM6XKoukqkT0iIVoqjMC-vPkw9tIsQUL33luCE5ZI6tPmyRmDt1R9v4UyF-69MYjkRrZ7y_wWF29BEzUxqxRjGXZW4yuuf1ZU/s400/IMG-20151208-WA0000-732135.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_6225909997340071986" /></a></p><p dir="ltr"><br> Neste caso com lentilha. </p> <p dir="ltr">Depois de ter deixado o grão de molho 2 dias, <br> bater no liquidificador com tempero. Por exemplo alho, coentro e pimenta doce. </p> <p dir="ltr">Fazer bolinhas e assar em uma frigideira quente ou no forno.</p> <p dir="ltr">Acompanhamentos ideais: <br> Molho tahine (tahine agua limão e cominho) ou mostarda íntegra, <br> Salada de legumes temperada com limão.</p> <p dir="ltr"> A versão original do Falafel é com Grão de Bico</p> Luiz Meirahttp://www.blogger.com/profile/10582390676565030549noreply@blogger.com0tag:blogger.com,1999:blog-213886249262271427.post-75814742597223259312015-12-06T21:35:00.001-02:002017-09-06T08:32:54.383-03:00Chapat de Milho e Aveia<div><br></div> Esperimentei fazer chapat com milho branco de canjica depois de deixar de molho 2 dias.<div><br>Bati no liquidificador, coloquei sal e assei na tapioquera.</div><div><br>Deu certo! </div><div><p class="mobile-photo"><span style="font-family: sans-serif;">Segundo coloquei um pouco de aveia, ficou ainda melhor.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9WbvlM9p6fqIac0H1Ma4IMt0lHkyfzWVUHWiBa_zEeF6v_aomrmwWq-fbb4tGoj8xUKuB-pq0hsoB8V-WX1Ek4k_0Vwn7dQpv0o0IqmudEw17KSH6BAQUWCEBFmflX5h5g4ucBL7NAc/s1600/IMG-20151111-WA0003-734921.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9WbvlM9p6fqIac0H1Ma4IMt0lHkyfzWVUHWiBa_zEeF6v_aomrmwWq-fbb4tGoj8xUKuB-pq0hsoB8V-WX1Ek4k_0Vwn7dQpv0o0IqmudEw17KSH6BAQUWCEBFmflX5h5g4ucBL7NAc/s400/IMG-20151111-WA0003-734921.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_6225318589873565138"></a><br></p> </div>Luiz Meirahttp://www.blogger.com/profile/10582390676565030549noreply@blogger.com0