Centrifugati salva pasto: alcune ricette light

centrifugati

Come vi avevamo già illustrato qualche tempo fa, i centrifugati sono un ottima alternativa al pranzo, soprattutto d’estate, quando a causa del caldo, la voglia di cucinare non è molta; inoltre sono utilissimi per depurarsi ed assumere molti liquidi necessari a non perdere la giusta idratazione.

I centrifugati, inoltre, forniscono anche molti nutrienti, a seconda degli ingredienti usati per prepararli, in questo caso verdura e frutta. Visto che ci avviciniamo ai giorni più caldi dell’anno, vi presentiamo alcune ricette gustose per preparare dei buonissimi centrifugati, ricchi di nutrienti e di gusto: ovviamente light.

Centrifugato tonico

Ingredienti
Due zucchine piccole, una carota, tre fette di cetriolo, un gambo di sedano, un quarto di mela golden, un pezzetto di zenzero, sale e pepe.
Preparazione
Lavate le verdure e sbucciate la mela , mettete tutto nella centrifuga e azionatela fino ad ottenere il succo; condite il centrifugato con zenzero tritato, sale e pepe.

Orange cocktail

Ingredienti
Un bicchiere di succo di carota, un quarto di bicchiere di succo d’arancia, la buccia grattugiata di mezza arancia, 6 foglie di menta, sale e pepe nero.
Preparazione
Mescolate i succhi in una caraffa, unite 4 foglioline di menta, la buccia d’arancia, sale e pepe; mettere in frigorifero per un’ora e gustate con cubetti di ghiaccio.

Bevanda arcobaleno

Ingredienti
Un gambo di sedano, 3 foglie di lattuga, una zucchina, un cetriolo piccolo, 3 carote, un quarto di mela verde, un ciuffetto di prezzemolo, una fetta di limone, sale e pepe.
Preparazione
Lavate le verdure e sbucciate la mela, lavate e tritate il prezzemolo; centrifugate il sedano con la lattuga, la zucchina, il cetriolo e mettete il succo in un bicchiere di vetro alto e stretto. Centrifugate le carote con la mela, appoggiate sul succo verde con una fettina di limone e versarvi sopra il succo arancione; guarnite con il prezzemolo tritato e gustate freddo.

Succo della buonanotte

Ingredienti
3 carote, 2 gambi di sedano, 5 foglie di lattuga, un quarto di finocchio, una manciata di foglie di crescione, un ciuffo di prezzemolo, qualche foglia di basilico, sale e pepe.
Preparazione
Tritata il basilico, lavate il resto delle verdure, mettetele nella centrifuga. Condite il centrifugato con sale e pepe, e guarnite con il prezzemolo.

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