Разнообразить постный стол можно, добавив в рацион тыкву. Сейчас она доступна практически круглогодично. По вкусовым качествам не уступает большинству привычных овощей. Работать с этим продуктом удобно, он долго хранится, не теряя органолептических свойств. Частенько добавляю ее в салаты, заменяя привычную морковку. Цвет похож, а вкус другой. Показываю, как делаю салат из квашеной капусты с добавлением свежей тыквы.


• Капуста квашеная – 300 г (больше половины ведерка).
• Тыква – 200 г (чуть меньше, чем капусты).
• Лук (для остроты) – 50 г.
• Консервированный горошек – 200 г.

Если следовать всем правилам Великого поста, растительное масло можно (в основном) лишь по субботам и воскресеньям. Я сделала без масла.

Сначала надеваю перчатки и отжимаю квашеную капусту, чтобы салат не плавал в рассоле.

Тыкву подготавливаю так: мою, обтираю, разрезаю пополам, удаляю семечки. Затем счищаю кожуру при помощи острого ножа. В таком виде заготовку можно хранить неделю или больше. Только надо обеспечить доступ кислорода – иногда просто открывать пакет или контейнер, в котором лежит продукт.

Кусочки подготовленной тыквы измельчаю на терке (мне нравится на крупной).

Репчатый лук режу полукольцами.

Горошек достаю из рассола.

Все смешиваю в посудине, добавляю соль (много не надо, капуста соленая, как и горошек). Постный салат готов. Без масла в нем очень мало калорий: 38 на 100 г. При добавлении двух столовых ложек масла – 60 калорий на 100 г.

Приятного аппетита!


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