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Dr.ssa Michela Barducco

Dietista, Naturopata, Counselor e Floriterapeuta

Formazione in Riflessologia Plantare

Alimentazione e trattamenti naturali

Il mio blog

Blog

LA SALVIA

Posted on October 13, 2016 at 11:40 AM
La salvia, come altre erbe aromatiche, può essere utilizzata in cucina per insaporire i cibi senza dover eccedere con i sale e con condimenti grassi e risulta anche importante per le sue qualità benefiche per la salute e il benessere.
La salvia contiene buone quantità di vitamine e sali minerali: in particolare potassio (1070 mg/100 g), vitamina A (5900 IU/100 g), calcio (1652 mg/100 g), manganese (3133 mg/100 g), vitamina K (1714 mcg/100 g), beta-carotene (3485 mcg/100 g) e fitosteroli (244 mg/100 g) ma anche ferro, magnesio, fosforo, zinco, folati e luteina.
La salvia trova molti impieghi nelle terapie naturali: è in grado di facilitare la digestione, può avere un'azione riequilibrante sul sistema nervoso, è utile per la salute delle gengive e del cavo orale; essendo ricca di flavonoidi e sostanze estrogeniche risulta un valido alleato per contrastare disturbi femminili legati al ciclo mestruale o alla menopausa, in questo caso soprattutto per contrastare le vampate e per evitare la sudorazione eccessiva.
Da una ricerca pubblicata sul British Journal of Pharmacology è emerso che la salvia e il rosmarino contengono due principi attivi dotati di un potente effetto antinfiammatorio e antidolorifico, aprendo la strada alla messa a punto di nuovi farmaci di derivazione naturale.
Oltre alla salvia comune (Salvia officinalis) esistono anche altre varietà meno conosciute: la salvia gigante, ideale nella preparazione di involtini, la salvia Tricolor, apprezzata anche come pianta ornamentale, la salvia ananas (Salvia rutilans), ideale nella preparazione di macedonie, dolci e piatti salati ai quali si vuole dare una nota esotica, la Salvia sclarea, dalla quale si ottiene un olio essenziale con proprietà antibatteriche e antinfiammatorie.
La salvia può essere utilizzata fresca o essiccata, nella preparazione del sale alle erbe (da sola o con altri aromi), per preparare l'olio aromatizzato, nella preparazione di frittate, ripieni, torte salate, nell'impasto degli gnocchi e della pasta fresca, nell'impasto del pane, per insaporire primi piatti, zuppe, secondi piatti (di carne o pesce ma anche a base di legumi) e, anche se è meno frequente, nella preparazione di dolci.

INFUSO ALLA SALVIA
Mettete in infusione 2 c di foglie di salvia essiccate in 200 ml di acqua bollente per 15'
Consumate preferibilmente al naturale o dolcificato con 1 c di miele


FRITTATA ALLA SALVIA
(per 4 porzioni)
Con la farina di ceci - Amalgamare 150 g di farina di ceci e 50 g di farina con 300 ml di acqua (per un piatto più nutriente possiamo usare metà acqua e metà latte di soia); lasciare riposare per c. 10'.
Aggiungere 1 c di bicarbonato o di polvere lievitante a base di cremortartaro e bicarbonato, 1 pizzico di sale, una bella manciata di foglie si salvia tritate grossolanamente e una macinata di pepe.
Con le uova - E' possibile preparare una frittata classica con le uova, utilizzando, sempre per 4 porzioni, 6 uova e 4 C di parmigiano grattugiato. 1 pizzico di sale , una macinata di pepe e la stessa quantità di salvia.
Cuocere in forno a 200°C con carta da forno finché prende colore e girando a metà cottura o in padella antiaderente.

Categories: Conoscere gli alimenti

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