{"id":29676,"date":"2018-05-19T13:29:22","date_gmt":"2018-05-19T11:29:22","guid":{"rendered":"http:\/\/www.fiftyandmemagazine.be\/fr\/?p=29676"},"modified":"2018-05-17T11:21:15","modified_gmt":"2018-05-17T09:21:15","slug":"petit-epeautre-germe-carpaccio-de-tomates-et-pesto-aux-herbes-estivales","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/petit-epeautre-germe-carpaccio-de-tomates-et-pesto-aux-herbes-estivales","title":{"rendered":"Recette : carpaccio de tomates et pesto aux herbes"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p>&nbsp;<\/p>\n<h2>La recette sant\u00e9 de Val\u00e9rie Mostert<\/h2>\n<p><em>\u00ab\u00a0Ce plat est complet car il b\u00e9n\u00e9ficie de tous les bienfaits prot\u00e9in\u00e9s des graines germ\u00e9es de petit-\u00e9peautre et des pignons de pin, en plus des glucides du petit-\u00e9peautre, des vitamines des tomates et des bons acides gras de la sauce crue. Les v\u00e9g\u00e9tariens et les flexitariens peuvent rajouter s\u2019ils le souhaitent des quenelles de fromage de ch\u00e8vre ou de labneh de brebis.\u00a0\u00bb<\/em> commente la cheffe.<em>\u00a0<\/em><\/p>\n<h3>Ingr\u00e9dients\u00a0pour 4 personnes<\/h3>\n<p><strong>Pour le petit-\u00e9peautre germ\u00e9<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">125g de petit-\u00e9peautre en grains<em>\u00a0<\/em><\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Pour le pesto<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 poign\u00e9e d\u2019herbes au choix\u00a0: romarin, sauge, estragon, basilic, persil, thym, origan, ciboulette, sarriette, petite pimprenelle, hysope, agastache\u2026<\/li>\n<li>10 noix de cajou<\/li>\n<li>1 filet de jus de citron<\/li>\n<li>5cl d\u2019huile d\u2019olive<\/li>\n<li>Sel et poivre<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Pour les tomates<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>5 grosses tomates au choix\u00a0: rouges, vertes, jaunes, orange ou noires<\/li>\n<li>1 pinc\u00e9e de fleur de sel<\/li>\n<li>Une dizaine de fleurs comestibles (mauve, g\u00e9ranium, violette\u2026) et des pignons de pin<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\">Pr\u00e9paration<\/h3>\n<p style=\"text-align: justify;\"><strong>Pour le petit-\u00e9peautre<\/strong>\u00a0: 2 jours avant, faites tremper le petit-\u00e9peautre dans un grand bol d\u2019eau pure pendant 12h. Videz l\u2019eau, rincez les grains et placez dans un germoir (ou un bocal en verre muni d\u2019une \u00e9tamine et d\u2019un \u00e9lastique). T\u00eate en bas, laissez germer les graines pendant 2 jours en prenant soin de bien les rincer matin et soir, ainsi que le bocal. Une fois germ\u00e9s, les grains se conservent 3 jours dans un bocal herm\u00e9tique au frigo et peuvent se consommer crus.<\/p>\n<p style=\"text-align: justify;\"><strong>Pour le pesto,<\/strong> mixez les ingr\u00e9dients puis m\u00e9langez aux c\u00e9r\u00e9ales germ\u00e9es crues et bien rinc\u00e9es.<\/p>\n<p style=\"text-align: justify;\"><strong>Finition:<\/strong> Dressez le carpaccio de tomates sur vos assiettes en longueur, en alternant les couleurs, salez avec un peu de fleur de sel puis d\u00e9posez le petit-\u00e9peautre et terminez avec quelques fleurs comestibles, un m\u00e9lange d\u2019aromates et des pignons de pin.<\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.fiftyandmemagazine.be\/fr\/gourmandise\/29649-veggie-vegan-bio\u2026o-kesako-2-print.html\" target=\"_blank\" rel=\"noopener noreferrer\">Envie d&rsquo;en savoir plus sur Val\u00e9rie Mostert<\/a>\u00a0?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Un bouquet de fra\u00eecheur sign\u00e9 Val\u00e9rie Mostert !  <\/p>\n","protected":false},"author":9,"featured_media":29677,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[1039,275],"class_list":["post-29676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie","tag-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette : carpaccio de tomates et pesto aux herbes - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"description\" content=\"Val\u00e9rie Mostert nous a pr\u00e9par\u00e9 une recette sant\u00e9 id\u00e9ale pour f\u00eater le retour du soleil et des bonnes tomates juteuses... 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