{"id":26083,"date":"2019-09-24T15:03:41","date_gmt":"2019-09-24T13:03:41","guid":{"rendered":"https:\/\/ecoblog.mcp.es\/l4r\/es\/?p=26083"},"modified":"2020-08-27T10:21:37","modified_gmt":"2020-08-27T08:21:37","slug":"janari-hondarrekin-prestatutako-menua-julio-flamesek-proposatuta","status":"publish","type":"post","link":"https:\/\/ecoblog.mcp.es\/l4r\/janari-hondarrekin-prestatutako-menua-julio-flamesek-proposatuta\/","title":{"rendered":"Janari-hondarrekin prestatutako menua, Julio Flamesek proposatuta"},"content":{"rendered":"\n<p>Barazkiak lurrunetan, plantxan edo erreak, sobera gelditu direnak eta berrerabil daitezkeenak, zopa egiteko, krema egiteko edo pasta gehituta jateko. Sandwich batean erabil daitezkeen oilasko-hondarrak. Mokadu bat jateko hummus ezin gozoagoa bihur daitezkeen txitxirioak, sobera gelditu zaizkigunak. Edo duela egun bateko edo biko ogia, oliba-olioa gehituta, tomate ondu batekin igurtzita, gatza, piperbeltza eta oreganoa gehituta, eta aluminiozko paperean bildu eta labean erreta zaporea eta testura berreskuratzen duena.&nbsp;<\/p>\n\n\n\n<p>Ideia errazak dira, eskuarki Julio Flamesek Iru\u00f1ean eta Emausko Trapuketariek Berriozarren duten ingurumen-gelan elikagaiak berriro aprobetxatzen ikasteko ematen dituen sukaldaritza-ikastaroetara joan diren askok jada dastatuko zituztenak. Flamesek eskarmentu handia du sukaldariburu moduan mundu osoko jatetxe garrantzitsuetan, baina ingurumenarekiko duen kontzientzia handiak eraman gaitu elikagaiak berriro aprobetxatzeko menu gozo bat diseinatzeko eskatzera.&nbsp;<strong>Hasteko, entsalada gozo bat prestatuko dugu:&nbsp;&nbsp;<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/2.jpg\" alt=\"\" class=\"wp-image-26084\" srcset=\"https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/2.jpg 800w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/2-200x300.jpg 200w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/2-768x1152.jpg 768w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/2-683x1024.jpg 683w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/2-600x900.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Jarraitzeko, plater nagusi moduan erabil dezakegun jaki bat egingo dugu: enpanada.<\/strong><\/p>\n\n\n\n<p>Julio Flamesek adierazten duen moduan, enpanadak edo enpanadillak, kroketak bezala, ezin hobeak dira edozein motatako janari-hondarretarako. Kasu honetan, oilasko-hondarrak erabiliko dira.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/ENSALADA-CESAR.png\" alt=\"\" class=\"wp-image-26086\" srcset=\"https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/ENSALADA-CESAR.png 800w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/ENSALADA-CESAR-200x300.png 200w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/ENSALADA-CESAR-768x1152.png 768w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/ENSALADA-CESAR-683x1024.png 683w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/ENSALADA-CESAR-600x900.png 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p><strong>Eta jaki baten eta bestearen artean, hummusa, mokadu bat jateko.&nbsp;<\/strong><\/p>\n\n\n\n<p>Krema-errezeta erraza, sobera gelditu zaizkigun txitxirioak erabiltzeko. Ia denarekin igurzteko balio du, gainera.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/6.jpg\" alt=\"\" class=\"wp-image-26087\" srcset=\"https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/6.jpg 800w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/6-200x300.jpg 200w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/6-768x1152.jpg 768w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/6-683x1024.jpg 683w, https:\/\/ecoblog.mcp.es\/l4r\/wp-content\/uploads\/2019\/09\/6-600x900.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p><strong>*Julio Flames espezialista da elikagaietan, sukaldaritzan, elikagaiak prestatzean eta hotelen industrian. Eskuarki aritzen da lankidetzan, Emausko Trapuketariek Berriozarren duten zentroan Iru\u00f1erriko Mankomunitateak antolatzen dituen tailerretan.&nbsp;<\/strong><\/p>\n\n\n\n<p>Argazkiak:&nbsp;<a href=\"https:\/\/unsplash.com\/@phaelnogueira?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText\">Raphael Nogueira<\/a>, <a href=\"https:\/\/unsplash.com\/@creatz?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText\">Damien Creatz<\/a> eta <a href=\"https:\/\/unsplash.com\/@heftiba?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText\">Toa Heftiba<\/a>.&nbsp;<a href=\"https:\/\/unsplash.com\/s\/photos\/hummus?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText\">Unsplash<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Espainiako familien %31k ez dakite nola saihestu elikagaiak alferrik galtzea, eta horrek ekartzen du Europan janari gehien botatzen duen zazpigarren herrialdea izatea. Julio Flamesekin hitz egin dugu, ingurumenarekiko kontzientzia handia duen sukaldariburu adituarekin, janaria berriro aprobetxatzeko errezetetan oinarrituta, menu ezin gozoago bat iradokitzeko eskatzeko.<\/p>\n","protected":false},"author":2,"featured_media":26082,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2897],"tags":[3363],"class_list":["post-26083","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-etxean","tag-elikagaiak-alferrik-galtzea"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/posts\/26083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/comments?post=26083"}],"version-history":[{"count":3,"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/posts\/26083\/revisions"}],"predecessor-version":[{"id":27221,"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/posts\/26083\/revisions\/27221"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/media\/26082"}],"wp:attachment":[{"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/media?parent=26083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/categories?post=26083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecoblog.mcp.es\/l4r\/wp-json\/wp\/v2\/tags?post=26083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}