{"id":14540,"date":"2022-01-30T11:00:48","date_gmt":"2022-01-30T10:00:48","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=14540"},"modified":"2022-02-18T15:21:51","modified_gmt":"2022-02-18T14:21:51","slug":"stravovaci-trendy-v-roce-2022","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/stravovaci-trendy-v-roce-2022\/","title":{"rendered":"Stravovac\u00ed trendy v roce 2022"},"content":{"rendered":"\n

Kdyby se dal hlavn\u00ed gastronomick\u00fd trend roku 2022 shrnout do jedn\u00e9 v\u011bty, zn\u011bla by asi n\u011bjak takto: \u201eBudeme v\u00edc p\u0159em\u00fd\u0161let o tom, co nakupujeme, co va\u0159\u00edme a co j\u00edme.\u201c<\/strong><\/p>\n\n\n\n

Kl\u00ed\u010dov\u00e1 slova, kter\u00e1 budou ovliv\u0148ovat na\u0161e leto\u0161n\u00ed stravov\u00e1n\u00ed, jsou: #N\u00e1vratKeKvalit\u011b<\/strong> #Rostlinn\u00e9Alternativy<\/strong> #Umami<\/strong> #Reduktari\u00e1nstv\u00ed<\/strong> #Fermentace<\/strong> a (a\u0165 chceme, nebo nechceme) #Inflace<\/strong><\/p>\n\n\n\n

Poj\u010fme si je rozebrat jedno po druh\u00e9m.<\/p>\n\n\n\n

1) N\u00e1vrat ke kvalit\u011b<\/h3>\n\n\n\n

Tohle je trend u\u017e n\u011bjak\u00fdch deset dvan\u00e1ct let. \u010c\u00edm d\u00e1l v\u00edc lid\u00ed se d\u00edky popularizaci a p\u0159\u00edb\u011bh\u016fm j\u00eddla v\u00edc a v\u00edc zaj\u00edm\u00e1 o p\u016fvod toho, z \u010deho budou \u010derpat svou \u017eivotn\u00ed energii. BIO, eko a f\u00e9r p\u0159est\u00e1vaj\u00ed b\u00fdt hanliv\u00e9 n\u00e1lepky. Lid\u00e9 toti\u017e pochopili, \u017ee j\u00eddlo bez t\u011bchto n\u00e1lepek \u010dasto poch\u00e1z\u00ed z eticky problematick\u00e9 a dlouhodob\u011b neudr\u017eiteln\u00e9 intenzivn\u00ed zem\u011bd\u011blsk\u00e9 produkce. A \u017ee j\u00eddlo s n\u00e1lepkou BIO je kvalitn\u00ed a opravdov\u00e9 j\u00eddlo, jak\u00e9 tu bylo p\u0159ed p\u0159\u00edchodem masov\u00e9 industrializace zem\u011bd\u011blstv\u00ed.<\/p>\n\n\n\n

<\/p>\n\n\n\n

2) Rostlinn\u00e9 alternativy a Reduktari\u00e1nstv\u00ed<\/h3>\n\n\n\n

V souvislosti s udr\u017eitelnost\u00ed budeme \u010d\u00edm d\u00e1l v\u00edc \u0159e\u0161it rostlinn\u00e9 zdroje b\u00edlkovin. Omezit maso jako hlavn\u00ed zdroj \u017eivo\u010di\u0161n\u00fdch protein\u016f se ukazuje b\u00fdt etick\u00e9, ohledupln\u00e9 a environment\u00e1ln\u00ed rozhodnut\u00ed, kter\u00e9 vol\u00ed st\u00e1le v\u00edc lid\u00ed z euroamerick\u00e9 kulturn\u00ed oblasti (nebo chcete-li z rozvinut\u00fdch z\u00e1padn\u00edch zem\u00ed). Jde o energetickou a emisn\u00ed n\u00e1ro\u010dnost produkce masa a jej\u00ed dopady na glob\u00e1ln\u00ed klima. Tak\u00e9 jde o norm\u00e1ln\u00ed lidsk\u00fd soucit se zv\u00ed\u0159aty. Nemus\u00edme se p\u0159es noc st\u00e1t vegany, ale nemus\u00edme si ani d\u00e1vat maso p\u011btkr\u00e1t denn\u011b. V neposledn\u00ed \u0159ad\u011b je toti\u017e k tr\u00e1ven\u00ed masa pot\u0159eba spousta energie. A co vy\u017eaduje energii, to spolehliv\u011b unav\u00ed. Proto se dnes objevuje \u010d\u00edm d\u00e1l v\u00edc vegeburger\u016f, ale taky se norm\u00e1ln\u011b za\u0159azuj\u00ed lu\u0161t\u011bniny do j\u00eddeln\u00ed\u010dk\u016f. Koneckonc\u016f rok 2022 je ve znamen\u00ed oslav 200. v\u00fdro\u010d\u00ed narozen\u00ed Johanna Gregora Mendela, augustini\u00e1na a v\u011bdce, kter\u00fd proslul sv\u00fdmi experimenty s\u2026 ano, hrachem!<\/p>\n\n\n\n

<\/p>\n\n\n\n

3) Kde? P\u0159ece Umami!<\/h3>\n\n\n\n

P\u00e1t\u00e1 chu\u0165 se nej\u010dast\u011bji p\u0159ekl\u00e1d\u00e1 jako lahodn\u00e1, ale jde prost\u011b o masovou chu\u0165. A kde naj\u00edt masovou chu\u0165 bez masa? Kdy\u017e se rozhodnete usilovat o umami bez masa, m\u00e1te docela na v\u00fdb\u011br. Dod\u00e1 v\u00e1m ji nap\u0159\u00edklad s\u00f3jov\u00e1 om\u00e1\u010dka<\/a>, su\u0161en\u00e1 raj\u010data<\/a>, houby, olivy<\/a>, miso pol\u00e9vka nebo obecn\u011b fermentovan\u00e9 potraviny. A to n\u00e1s p\u0159iv\u00e1d\u00ed k dal\u0161\u00edmu kl\u00ed\u010dov\u00e9mu trendu leto\u0161n\u00edho roku.<\/p>\n\n\n\n

<\/p>\n\n\n\n

4) Fermentace<\/h3>\n\n\n\n

Fermentace je nutri\u010dn\u00ed i chu\u0165ov\u00fd upgrade. Spousta lid\u00ed si vyr\u00e1b\u00ed doma kimchi, kva\u0161en\u00e9 zel\u00ed, dokonce i miso pastu, s pomoc\u00ed vakuova\u010dky nebo kvasn\u00e9 z\u00e1tky fermentuje zeleninu\u2026 Je to zdrav\u00e9. Je to chu\u0165ov\u00fd experiment. A je to z\u00e1bava. Pokud nechcete doma fermentovat sami, tak si kimchi<\/a>, kysan\u00e9 zel\u00ed<\/a> a dal\u0161\u00ed fermentovan\u00e9 potraviny si m\u016f\u017eete koupit u n\u00e1s.<\/p>\n\n\n\n

<\/p>\n\n\n\n

5) Inflace<\/h3>\n\n\n\n

O\u010dek\u00e1v\u00e1 se, \u017ee s rostouc\u00ed inflac\u00ed bude zdra\u017eovat v\u0161echno. A to ovlivn\u00ed i obsah na\u0161ich tal\u00ed\u0159\u016f. Nen\u00ed pot\u0159eba br\u00e1t to z pesimistick\u00e9ho konce \u2013 zkusme se na to pod\u00edvat pozitivn\u011b.<\/strong> Tak t\u0159eba p\u0159ijdou do m\u00f3dy d\u0159\u00edve p\u0159ehl\u00ed\u017een\u00e9 levn\u011bj\u0161\u00ed potraviny. M\u00edsto avok\u00e1da si na chleba nama\u017eeme pomaz\u00e1nku z fazol\u00ed<\/a> (nebo z hrachu, na po\u010dest opata Mendela). M\u00edsto lososa si d\u00e1me pstruha nebo kapra (a tro\u0161ku si vyhrajeme s p\u0159\u00edpravou \u2013 i z kapra se d\u00e1 vytvo\u0159it lahodn\u00e9 j\u00eddlo). A tak d\u00e1le, a tak podobn\u011b. Budeme zkr\u00e1tka o j\u00eddle muset v\u00edce p\u0159em\u00fd\u0161let, \u010d\u00edm\u017e se vrac\u00edme k \u00favodu tohoto \u010dl\u00e1nku.<\/p>\n\n\n\n

Inspiraci v\u00e1m budeme p\u0159in\u00e1\u0161et i na t\u011bchto str\u00e1nk\u00e1ch. Doporu\u010dujeme taky mrknout na Instagram na hashtag #skromnejidlo<\/a>.<\/p>\n\n\n\n

P\u0159ejeme \u0161\u0165astn\u00fd a chutn\u00fd rok 2022!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Kdyby se dal hlavn\u00ed gastronomick\u00fd trend roku 2022 shrnout do jedn\u00e9 v\u011bty, zn\u011bla by asi n\u011bjak takto: \u201eBudeme v\u00edc p\u0159em\u00fd\u0161let o tom, co nakupujeme, co va\u0159\u00edme a co j\u00edme.\u201c Kl\u00ed\u010dov\u00e1 slova, kter\u00e1 budou ovliv\u0148ovat na\u0161e leto\u0161n\u00ed stravov\u00e1n\u00ed, jsou: #N\u00e1vratKeKvalit\u011b #Rostlinn\u00e9Alternativy #Umami #Reduktari\u00e1nstv\u00ed #Fermentace a (a\u0165 chceme, nebo nechceme) #Inflace Poj\u010fme si je rozebrat jedno po […]<\/p>\n","protected":false},"author":28,"featured_media":14542,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/14540"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=14540"}],"version-history":[{"count":7,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/14540\/revisions"}],"predecessor-version":[{"id":14585,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/14540\/revisions\/14585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/14542"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=14540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=14540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=14540"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=14540"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=14540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}