\u201eM\u00e2ncarea s\u0103n\u0103toas\u0103\u201d era asociat\u0103 odinioar\u0103 cu diete, salate simple \u0219i triste\u021be. Dar ast\u0103zi, \u00een Rom\u00e2nia, reg\u00e2ndim acest concept: m\u00e2ncarea s\u0103n\u0103toas\u0103 nu \u00eenseamn\u0103 renun\u021bare, ci \u00eentoarcerea la r\u0103d\u0103cinile noastre. La ceea ce m\u00e2ncau bunicile noastre – f\u0103r\u0103 chimicale, f\u0103r\u0103 grab\u0103, cu respect pentru corpurile \u0219i natura noastr\u0103.
\nLua\u021bi, de exemplu, bor\u0219ul f\u0103r\u0103 carne. \u00cen timpul Postului Mare, acesta era g\u0103tit cu fasole, ciuperci \u0219i varz\u0103 murat\u0103 – \u0219i era la fel de s\u0103\u021bios ca versiunea cu carne. Ast\u0103zi, restaurantele vegane din Cluj \u0219i Bucure\u0219ti ofer\u0103 exact astfel de re\u021bete – dar le numesc \u201epe baz\u0103 de plante\u201d.
\nRedescoperim hri\u0219ca, quinoa \u0219i lintea – nu ca \u201esuperalimente importate\u201d, ci ca culturi str\u0103vechi care cre\u0219teau \u00een gr\u0103dinile noastre \u00eenainte de comunism. \u00cen Oltenia, \u00eenc\u0103 se cultiv\u0103 linte \u0219i se face o sup\u0103 groas\u0103 cu ceap\u0103 \u0219i m\u0103rar.
\nM\u00e2nc\u0103rurile fermentate de cas\u0103 sunt o alt\u0103 tendin\u021b\u0103 pe care am avut-o \u00eentotdeauna. Cvas de sfecl\u0103 ro\u0219ie, chefir de lapte de capr\u0103, varz\u0103 murat\u0103 – toate acestea sus\u021bin microflora intestinal\u0103 mai bine dec\u00e2t orice supliment. \u0218i \u0219tiam asta cu mult \u00eenainte de Instagram.<\/p>\n
<\/p>\n
Se deschid cafenele \u00een Bucure\u0219ti \u0219i Timi\u0219oara, unde totul este organic, local \u0219i sezonier. Dar cel mai interesant lucru este c\u0103 se inspir\u0103 din buc\u0103t\u0103ria satului: sup\u0103 de quinoa, pl\u0103cinte cu p\u0103p\u0103die, sosuri f\u0103cute din ierburi s\u0103lbatice.<\/p>\n
\u00cenv\u0103\u021b\u0103m s\u0103 citim etichetele. \u00cen loc de iaurturi cu 15% zah\u0103r, avem p\u00e2ine cu maia f\u0103cut\u0103 \u00een cas\u0103. \u00cen loc de c\u00e2rna\u021bi de soia, avem carne afumat\u0103 de la un vecin care cre\u0219te porci crescu\u021bi \u00een libertate. Nu este o mod\u0103 – este bun sim\u021b.<\/p>\n
\u0218i revenim \u0219i la slow food. Pr\u00e2nzul nu este o gustare \u00een fa\u021ba calculatorului; este un ritual. La mas\u0103 – f\u0103r\u0103 telefon, cu familia, cu p\u00e2ine adev\u0103rat\u0103 \u0219i legume proasp\u0103t recoltate. Acest lucru hr\u0103ne\u0219te nu numai corpul, ci \u0219i sufletul.<\/p>\n
Interesant este c\u0103 tinerii conduc acest proces. Nu m\u0103n\u00e2nc\u0103 doar \u201emai s\u0103n\u0103tos\u201d – ei se \u00eentreab\u0103: De unde provine aceast\u0103 m\u00e2ncare? Cum a fost cultivat\u0103? Cine a f\u0103cut-o? Aceasta este o nou\u0103 etic\u0103 a consumatorului.<\/p>\n
\u0218i cel mai important, nu sacrific\u0103m gustul. Pentru noi, m\u00e2ncatul s\u0103n\u0103tos nu este plictisitor. Este m\u0103m\u0103lig\u0103 cu dovleac, salat\u0103 de p\u0103p\u0103die cu ou, compot de m\u0103ce\u0219e. Este gustul copil\u0103riei, dar cu aten\u021bia unui adult.<\/p>\n
M\u00e2ncatul s\u0103n\u0103tos, \u00een stil rom\u00e2nesc, este un echilibru. \u00centre tradi\u021bie \u0219i \u0219tiin\u021b\u0103, \u00eentre pl\u0103cere \u0219i grij\u0103. \u0218i at\u00e2ta timp c\u00e2t ne amintim c\u0103 m\u00e2ncarea este medicament, nu doar calorii, r\u0103m\u00e2nem \u00een armonie cu noi \u00een\u0219ine \u0219i cu natura.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u201eM\u00e2ncarea s\u0103n\u0103toas\u0103\u201d era asociat\u0103 odinioar\u0103 cu diete, salate simple \u0219i triste\u021be. Dar ast\u0103zi, \u00een Rom\u00e2nia, reg\u00e2ndim acest concept: m\u00e2ncarea s\u0103n\u0103toas\u0103 nu \u00eenseamn\u0103 renun\u021bare, ci \u00eentoarcerea la r\u0103d\u0103cinile noastre. La ceea…<\/p>\n","protected":false},"author":2,"featured_media":103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mancare"],"_links":{"self":[{"href":"https:\/\/ammesvetri.com\/index.php?rest_route=\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ammesvetri.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ammesvetri.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ammesvetri.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ammesvetri.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=102"}],"version-history":[{"count":1,"href":"https:\/\/ammesvetri.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":104,"href":"https:\/\/ammesvetri.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions\/104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ammesvetri.com\/index.php?rest_route=\/wp\/v2\/media\/103"}],"wp:attachment":[{"href":"https:\/\/ammesvetri.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ammesvetri.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ammesvetri.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}