First of all, it must be said that Great Lent begins 7 weeks before Easter on Forgiveness Sunday. The first 40 days of Lent remind us of the 40 days that Jesus Christ spent in the desert in prayer, preparing to preach. Before Palm Sunday comes Lazarus Saturday, and then Palm Sunday itself, which announces the day of Jesus' entry into Jerusalem. the last week before Easter is called Holy Week and lasts 6 days starting from the last Monday before Easter. This is the week of the most severe fasting and the most desperate prayers, because it symbolizes last days Jesus' sojourn on earth. This same period included the most terrible suffering of Christ, as well as his death on the cross and burial. It is believed that the strictest fasting must be observed in the first week and Holy Week.
According to church canons, there are 4 degrees of fasting:
- "xerophagy"- this is the period when it is necessary to eat vegetables, bread, fruits, and both fresh and fermented options are allowed;
- "boiling without oil"- this is the period when you can consume non-prohibited foods prepared without vegetable oil;
- "permit for wine and oil"- this is the period when it is permissible to drink wine in order to strengthen strength; Also during this period you can fry permitted foods in vegetable oil;
- "fish permit"- this is the period, or rather the days, when it is allowed to eat fish and fish dishes. Contrary to popular belief, you can’t eat fish all the time during Lent. Namely: eating fish is allowed on the Annunciation (April 7) and on Palm Sunday (1 week before Easter). On the eve of Palm Sunday and on Lazarus Saturday you can eat caviar.
What can you eat during Lent?
- Cereals: buckwheat, oatmeal, rice, pearl barley, couscous, barley, corn, wheat, as well as the less familiar but very healthy cereals quinoa and bulgur;
- Mushrooms: champignons, honey mushrooms, oyster mushrooms, chanterelles, and any mushrooms can be consumed fresh, frozen or canned.
- Vegetables: potatoes, beets, carrots, onions, garlic, cabbage of any kind, asparagus, peppers, tomatoes, cucumbers and other vegetables that you can find.
- Legumes: peas, lentils, chickpeas, mung beans, different types of beans, peanuts and others, even if they are not included in this list;
- Vegetable fats: oils - olive, pumpkin, sunflower, flaxseed, nut, sesame, etc., as well as margarine;
- Pasta and other flour products: any dumplings made from durum wheat and without the addition of eggs, made from dough based on durum flour and water.
- Sweets: kozinaki, halva, dark chocolate
However, along with the permitted foods, there is a whole list of what you should abstain from during Lent.
You can't eat during Lent
- fish (except some days)
- milk
- any products and dishes that may contain them in any quantity
Alcohol is also prohibited, with the only exception being red wine, which can be drunk on holidays and weekends to recuperate. All these rules are very ancient and observing them, to put it mildly, is not at all easy. At the same time, it must be recognized that refusing to eat certain foods develops a person’s will and endurance, which in fact will be very useful even in everyday life.
Naturally, there are exceptions to all these rules that apply to patients, pregnant women, nursing mothers, children, athletes - they are not advised to fast for a long time, taking into account the characteristics of their body, health status or lifestyle.
Now you know what you can and cannot eat, and you also understand whether you need to adhere to Fasting. However, if you are fasting for the first time, it is very important to enter and exit the fast correctly. We will tell you how to do this now.
How to enter the Post
If you are fasting for the first time, you should understand that a sharp refusal of all foods at once can cause a decidedly negative reaction from the body. That is why for the first time we recommend not to give up everything at once, but to start, for example, with meat. Next time you can give up fish, and only then eggs and milk. Such gradual annual habituation, so to speak, will prepare the body and every year the Fast will become easier, and giving up another product less painful. It is also important to remember that the most difficult days of Lent are the first three. So, in the first two days, according to church canons, you must abstain from food altogether. If you decide to do this, then know that by the third day it will become easier - the body will begin to eat from its own resources. The main rule for those who decide not to eat for several days is not to eat anything salty before entering hunger. This will help retain moisture, which means it will provoke swelling. You certainly don't need this!
- In the first week, you should give preference to dishes steamed or baked in the oven. For example, you can cook potatoes, carrots, beets and even onions this way!
- When the first signs of malaise appear, and it will certainly appear somewhere on the 10th day of fasting, this will mean that the body has entered the self-cleansing phase. There is no need to be scared; in a few days everything will go back to normal.
- For breakfast during Lent, it is better to choose porridge with vegetable oil. This will have the best effect on the gastrointestinal tract and prepare the body for further food intake during the day.
- To avoid the feeling that you are hungry all the time, eat more often than usual, but in small portions, and be sure to eat something before bed so as not to fall asleep hungry.
- Do not deceive the stomach with abundant consumption of raw vegetables and fruits. This will overload your stomach, causing bloating and making it harder for your heart to pump. Moreover, due to the high acid content in many of them, hunger will only increase. Cinnamon or cloves are considered an excellent way to curb hunger - just smell them and you will feel better.
- During the Fast, drink a lot of water - it removes toxins from the body.
Don't be fooled by store advertising offers - there is no such thing as lean mayonnaise or lean milk chocolate - these are all myths. Moreover, store-bought products contain a lot of preservatives and flavor enhancers, which are generally not advisable to consume. This is the reason why we recommend cooking most dishes yourself - it is much healthier.
HozOboz is pleased to open a new section for you in which we will offer you various tasty and healthy recipes, and also expect interesting information from you. We hope that Fasting will help you cleanse yourself both spiritually and physically, as well as renew your body and soul for spring. Fast and remember: the true meaning of Fasting is not at all in dieting and giving up your favorite food, but in humility, kindness and patience towards yourself and your neighbor. Don't forget we are always there - your friend and assistant HozOboz!
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The most important component of fasting is a special nutritional system, which is designed to help a person cleanse himself physically, as well as prepare the body for spiritual renewal. At the same time, nutritionists warn that ill-considered fasting during Lent can significantly reduce the intake of essential vitamins and minerals into the body, as well as have a detrimental effect on metabolism. Such problems can only be avoided with the help of a well-balanced lean diet...
Nutrition during fasting involves avoiding consumption of all types of meat products, poultry, milk and its derivatives, fish, eggs and animal fat. At the same time, the Orthodox Church distinguishes special days strict fasting and times when Christians are allowed to eat certain foods. For example, on the day of the Annunciation Holy Mother of God and Palm Sunday Lenten menu complemented by fish and seafood.
Scientists say that daily requirement An adult's protein content is approximately 90 grams. During fasting, the intake of protein food into the body decreases sharply. Compensate for the deficiency of animal proteins with soy and other legumes, sunflower seeds, mushrooms, and nuts, which are very similar in their amino acid composition to meat products. In addition, the lack of protein food is easier to bear for those who get good sleep and spend a lot of time outdoors.
On days when seafood is allowed, include shrimp or squid in your diet. They are distinguished by high nutritional value and are perfectly absorbed by the body.
During fasting, watch the calorie content of your meals. It is important that the food consumed provides the body with required amount energy. Supplement boiled and raw vegetables with cereals, which contain a large amount of healthy carbohydrates. Sugar is an important source of energy during fasting, but you should not overuse sweets.
Do not start fasting without prior preparation: a sudden change in your usual diet can have a detrimental effect on your health. Prepare your body for a new diet in advance (at least 2 weeks before fasting). You also shouldn’t quickly return to quick meals after church bans are lifted. Introduce animal products into the menu gradually and in small portions.
To benefit from fasting during Lent, enter proper nutrition into a habit: avoid fried and smoked foods, limit the consumption of alcohol, sweets and salt, try to eat in small portions, etc. Only if these conditions are met, dietary restrictions will be effective, and fasting will not become a difficult test for the body.
Recipes for Lenten dishes during Lent 2013
Lenten table- not only is it considered beneficial to health, lean foods: vegetables, grains are the most sophisticated culinary products, often requiring special art of preparation and giving the most amazing results...
IN Lent meat, eggs, dairy products, animal fats are excluded from the diet. Fish is allowed on the Annunciation and Palm Sunday. Fish caviar is acceptable on Lazarus Saturday...
Salads
Preparing salads during strict fasting can greatly diversify the table. During Lent, of course, fresh vegetables are less available than during summer fasts, but you can widely use preparations: frozen, dried, pickled vegetables and fruits, tofu, add cooked rice or other cereals.
To dress salads, sunflower oil, soy mayonnaise, sauces are used, or ingredients that are juicy enough are selected so that the salad is tasty without additional ingredients.
Salad of various vegetables
100 g kohlrabi, 50 g canned green peas, 2 carrots, 2 fresh apples, cucumbers, 50 g lettuce or green onions, 50 g plums or prunes, 1 tomato or fresh sweet pepper, 1 teaspoon sugar, 200 g . soy mayonnaise, pepper, salt to taste, dill.
Peeled boiled young kohlrabi, cut carrots into thin slices. Rinse the prunes, add hot water to swell, remove the seeds and cut into slices. Also chop the pitted plums.
Tomatoes cut into 5-6 parts, fresh Bell pepper, removing the stalk along with the grains, cut into strips. Peel the apples, remove the seeds and cut them in the same way as vegetables. Cut the washed lettuce leaves into 2-3 parts, and chop the cucumbers into slices.
Mix chopped vegetables and fruits, add canned green peas, lightly salt and pepper and season with mayonnaise when serving. You can add sugar (preferably powdered sugar) and lemon juice to the salad. Vegetable salad can be prepared from other vegetables available.
The vinaigrette
Peel boiled potatoes and beets, cut into small cubes or thin slices. Pickled cucumbers and onion cut into cubes. Sort through the sauerkraut and cut into large pieces.
If the sauerkraut tastes very sour, rinse it with cold water or even soak it for some time, squeeze it out, and chop it. Finely chop the onion. Then mix all the vegetables, add salt and season with vegetable oil. Potatoes can be partially or completely replaced with boiled beans.
Lenten seaweed salad
Dried seaweed is soaked, boiled, washed thoroughly. Separately, chopped onions are fried, mixed with prepared cabbage, seasoned with soy sauce, ajinomoto, and other spices to taste.
Korean salads
Many Korean salads have lean components and therefore are quite suitable for a Lenten meal. You can buy them ready-made or prepare them yourself. To prepare salads, you need a special grater (only an experienced hand can cut it as thinly as necessary).
Here are a few classic options: 1) carrots (shredded thinly), 2) carrots and green radishes (the second one is smaller, chop both products), 3) cabbage (cut into 2x2 cm squares, add either chopped carrots or beets, but very little of the latter, only for color). Prepared vegetables are salted, mixed, crushed, allowed to stand until juice is obtained, the juice is drained or squeezed out.
Heat odorless sunflower oil in a frying pan. At this time, season the vegetables with vinegar, red pepper, ajinomoto, and coriander. Finely chop the garlic and place it in a heap on the vegetables, pour the heated oil directly onto the garlic, and mix everything. Let stand and cool.
Salad of cabbage, carrots, apples and sweet peppers
The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.
300 g cabbage, 2 apples, 1 carrot, 100 g sweet pepper, 4 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon sugar, herbs.
Beet caviar
Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.
1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.
Radish salad with butter
Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onions sautéed in vegetable oil to the grated radish.
Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, greens.
Vitamin salad
Finely chop the fresh cabbage and grate the carrots on a coarse grater. Mix everything and add salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with ground black pepper and herbs. You can add fresh cucumbers and green onions.
300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.
Salad “Summer”
Place the tomatoes in a colander, pour boiling water over them, and then immediately pour cold water over them. Remove the skin. Cut the peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into slices too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour over vegetable oil.
2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, 3 tablespoons vegetable oil, salt, sugar, 1 tablespoon lemon juice.
Tomatoes stuffed with vegetable mixture
Wash the tomatoes, cut off the top with a sharp knife, and remove the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Place all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this minced meat. Sprinkle dill on top.
5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tablespoons vegetable oil, 1/3 teaspoon salt, dill.
Rice salad
Boil rice in salted water. Chop the vegetables, mix with cooled rice, salt and pepper, add sugar and vinegar to taste.
100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.
Leek
Finely chop the green part of the leek into rings (you need four stems), fry in margarine with garlic and thyme. Add the white part of the stems. Pour the whole thing half and half with white wine and vegetable broth before putting the container in the oven, cover with food paper, put in the oven and keep for 30 minutes.
4 leeks, 2 cloves garlic, bunch fresh thyme, 115 g butter (vegetable margarine can be used), 2 glasses of chardonnay, 285 ml vegetable broth, sea salt and black pepper.
Crumbled buckwheat with mushrooms and onions
3 glasses of water, 1.5 glasses of buckwheat, 2 onions, some dry porcini mushrooms. Pour water over the kernel, cover with chopped mushrooms and put on high heat, closing with a lid.
When it boils, reduce the heat by half and continue cooking for 10 minutes until thickened, then reduce the heat again to low and cook for about 5-7 minutes. until the water has completely evaporated. Remove from heat and wrap warm for 15 minutes. At the same time, fry finely chopped onion and add salt. Add the fried onions to the porridge and stir evenly.
Mushroom pilaf
For pilaf, thick-walled dishes are preferred, they heat up evenly and release heat slowly. The ratio of the main components: rice\carrots\mushrooms (frozen, fresh or soaked dry) is equal, i.e. for half a kilo of rice there are exactly the same amount of carrots and mushrooms.
You can partially or completely replace mushrooms with soy meat, but you should remember that soy meat itself does not have the same taste as mushrooms, and when using it, the dish should be seasoned with flavorings and spices.
Heat the cauldron and the oil in it (do not skimp on oil for pilaf: its taste improves significantly), fry the mushrooms and carrots, add salt and spices, cover the top, without stirring, with a layer of washed rice and carefully pour in water (1.5 volumes of rice), so that the rice turns out covered with water with a margin of more than a couple of centimeters. Close the lid tightly, trying not to open the lid further unnecessarily.
When we hear that the contents of the cauldron are boiling, reduce the heat to a minimum, at this time we will prepare the garlic: we will need several small cloves. They are placed directly into the cap of rice (the rice has already swollen and absorbed all the water above it) whole and lightly pressed down, immersing it in the rice, after which the cauldron is turned off, but the pilaf continues to cook due to the residual heat.
After ten to fifteen minutes you can mix everything and serve. Homemade pickled cucumbers or tomatoes or sauerkraut are a good addition to pilaf.
Sweet barley porridge with poppy seeds
Wash the barley and start cooking in large quantities water over moderate heat, skimming off foam. When the cereal begins to secrete mucus, excess water drain and cook until the cereal is soft and thick, stirring.
Prepare poppy seeds (less than half a glass of poppy seeds per glass of cereal): pour boiling water over it, let it steam, after 5 minutes. Drain the water, rinse the poppy seeds, add boiling water again, and immediately drain it as soon as droplets of fat begin to appear on the surface of the water. Then grind the steamed poppy seeds, adding a little boiling water.
Mix prepared poppy seeds with thickened, softened barley porridge, adding honey, heat over low heat for 5-7 minutes, stirring continuously, remove from heat, add jam.
Millet porridge with pumpkin
Boil small pieces of pumpkin in water for 10-15 minutes. Wash the millet thoroughly and add it there, lightly salt and sweeten. Stirring, cook until thickened (min. 15-20). You can set it to “ready” for a short time in the oven. The proportions between pumpkin and millet are chosen according to taste, the amount of water is taken depending on the previous components, and with more pumpkin less water is required.
FIRST MEAL
Adaptation to fasting soup-kharcho
Pour half a glass of rice into two to three liters of boiling water. Fry 3-4 onions, add them to the water with rice, Bay leaf, allspice (crush the peas). After 5 minutes, add half a glass of crushed walnuts.
After another short time, add half a glass of tomato paste (more classic version: tkemali plums, which are not found here, or half a glass of pomegranate juice): dried herbs (basil, parsley), red pepper, a little cinnamon, suneli hops (a key seasoning for the taste of the soup).
After another 5 minutes, you can turn it off completely, adding fresh herbs and chopped garlic, and let it brew. In an even more adapted version to the Russian environment, potatoes can be placed in boiling water before rice.
Rassolnik
Soak a small amount of pearl barley for several hours (no more than half a glass for a standard three-liter pot of soup). Boil it lightly. Place potatoes cut into cubes into boiling water with barley. Separately, fry the onion and add carrots to the rice and potatoes.
Later, when the potatoes are ready, add chopped pickles and season with brine (it’s good to stew these cucumbers in the brine a little before). At the end of cooking, add chopped garlic, bay leaf, dried or fresh herbs. Can be served with soy mayonnaise, if available.
Korean soup
For this soup you need to have a special soy seasoning: chai. It has a very thick consistency, dark brown, specific taste and smell. The Japanese have an analogue called “Mizo”.
For a lean version of this soup, three or four onions are fried with the addition of two or three tablespoons of chai; you can also add steamed soy meat here. After this, water is added (up to three liters), after boiling the potatoes and a little later the “profile” vegetable.
It could be fresh korean cabbage or dried, or chopped zucchini, or a couple of green radishes. The soup is cooked until the vegetables are ready. The tai should give the saltiness and spiciness, but if it seems insufficient, you can add more salt and red pepper. Serve with unleavened rice, cooked in a thick-walled bowl, ratio of rice to water: two to three, gradually reduce heat.
Lentil soup
Soak the lentils for a couple of hours, set to cook, peel and cut the potatoes, carrots and onions fried in oil. Successful additions and spices to this soup: coriander, thyme, garlic, herbs. Pairs well with soy meat (fry with onions and carrots), tomatoes, olives (their brine is added directly to the soup) and soy mayonnaise when serving.
Vegetable soup
Fry chopped onion, parsley and celery in vegetable oil, add water, add chopped carrots, rutabaga and shredded cabbage and cook over low heat for 20-30 minutes. About halfway through cooking, add crushed garlic and seasonings; add applesauce or grated apple at the very end. When serving, sprinkle the soup with chopped herbs.
2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of rutabaga, 1 cup of finely shredded cabbage (150 g), clove of garlic, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.
Pea soup with pearl barley
Soak the peas overnight in cold water and, adding washed pearl barley, cook in the same water. Cut the carrots, onions and parsley into small cubes, fry in oil and combine with the peas when they are half cooked. Salt and sprinkle with herbs.
1 liter of water, 1 cup of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onions, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.
Lenten pea soup
In the evening, pour cold water over the peas and leave to swell and prepare the noodles.
For noodles, mix half a glass of flour well with three tablespoons of vegetable oil, add a spoon cold water, salt, leave the dough for an hour to swell. Cut the thinly rolled out and dried dough into strips and dry in the oven.
Cook the swollen peas without draining until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.
Peas – 50 g, potatoes – 100 g, onions – 20 g, water – 300 g, oil for frying onions – 10 g, parsley, salt and pepper to taste.
Russian Lenten soup
Weld pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In the summer, you can add fresh tomatoes, cut into slices, which are added at the same time as the potatoes.
When serving, sprinkle with parsley or dill.
Potatoes, cabbage – 100 g each, onions – 20 g, carrots – 20 g, pearl barley – 20 g, dill, salt to taste.
Borscht with mushrooms
Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are grated or cut into cubes. Potatoes, cut into oblong pieces, are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and the whole thing is boiled for 10 minutes. Greens are added to the soup before serving. If tomato puree is added, it is stewed together with mushrooms.
200 g fresh or 30 g dried porcini mushrooms, 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tablespoons of herbs, 1 tablespoon of tomato puree, vinegar.
SECOND COURSES
Peppers, eggplants, stuffed zucchini
Peel peppers, eggplants, young zucchini from stalks and seeds (cut off the peel from zucchini) and stuff with minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal parts, and 1/10 of the total volume of parsley and celery.
All vegetables used for minced meat must first be fried in vegetable oil. Also fry stuffed eggplants, peppers and zucchini. Then place in a deep metal bowl, pour in 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.
Tikhvin porridge
Wash the peas, boil in water without adding salt, and when the water has boiled down by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onions, fried in oil, and add.
1/2 cup peas, 1.5 liters of water, 1 cup buckwheat, 2 onions, 4 cm. spoons of vegetable oil.
Simple stew
Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as the crust has formed, place the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, cover with a lid and place in the oven for 1 minute. The finished stew is eaten with cucumbers (fresh or salted) and sauerkraut.
1 kg of potatoes, 1/2 cup of vegetable oil, 1 tablespoon of dill, I cm. a spoonful of parsley, 1 onion, 1/2 cup water, salt.
Braised cabbage
Finely chop the onion, put it in a frying pan with vegetable oil and fry until golden brown. Then add finely shredded cabbage and fry until half cooked. In 10 min. until finished, add salt, tomato paste, ground red or black pepper, sweet peas and bay leaf. Close the pan with a lid. Before serving, sprinkle with herbs on the table.
2 medium onions, 1 small head of cabbage, 1/2 cup vegetable oil, salt, pepper, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.
Potatoes in garlic sauce
Wash the peeled potatoes and dry with a towel. Cut each potato in half. Heat more than half of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then cook garlic Sause. To do this, grind the garlic with salt, add 2 tablespoons sunflower oil and stir. Pour garlic sauce over fried potatoes.
10 small potatoes, half a glass of sunflower oil, 6 lobes of chenok, 2 teaspoons of salt.
Friable rice-oat porridge
Rinse the rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and keep for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onions fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.
1.5 cups rice, 0.75 cups oats, 0.7 liters of water, 2 teaspoons salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.
Tochonka
Soak the poppy seeds for 10 hours, drain the water, squeeze and grind in a mortar.
Soak the beans for 10 hours, boil for 2 hours and grind the boiled beans into puree, to which hot add mashed poppy seeds, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.
5 potatoes, 0.5 cups beans, 2 tablespoons poppy seeds, 1-2 onions, 2 teaspoons sugar, 1 tablespoon parsley, 0.5 tablespoons ground black pepper.
Potato cutlets with prunes
Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it sit for about twenty minutes so that the flour swells, during which time prepare the prunes - peel them from the pits and pour boiling water over them. Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.
Potato fritters
Grate some of the potatoes, boil some, drain the water, add salt and add finely chopped onion and fried in vegetable oil. Mix the entire potato mixture, add flour and soda and bake pancakes from the resulting dough in vegetable oil.
750 g grated raw potatoes, 500 g boiled potatoes (mashed), 3 tablespoons flour, 0.5 teaspoon soda.
Rice with vegetables
Heat oil in a frying pan, fry onions, carrots, and bell peppers. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring until cooked, the rice should absorb all the liquid. Then add green peas, parsley and dill.
2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 liters of water, 5 tablespoons of green peas.
KVASS, COMPOTES
Dried fruit compote
Wash the fruits, and then separate the apples and pears, as they take longer to cook.
Rinse the sorted fruits 3-4 times and place in boiling water. Cook pears and apples for 35-40 minutes, other fruits - 15-20 minutes. Add sugar at the end.
200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.
Rhubarb compote
Rinse the rhubarb stems in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put them in a bowl, cover with cold water and leave in it for 15 minutes. Boil sugar syrup. Remove the prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.
200 g rhubarb (stalks), 150 g sugar, 4 glasses of water, 8 g lemon zest.
Lingonberry compote with apples
Wash winter apples, cut into slices, and remove the core. Then immerse the fruits in sugar syrup made from a decoction of apple peels and cores. Bring the syrup to a boil and add lingonberries to it.
150 g lingonberries, 150 g apples, 150 g granulated sugar, 600 g water.
MUSHROOMS
Mushroom vinaigrette
Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumber are cut into cubes and mixed. The oil is seasoned with vinegar and seasonings and poured over the salad. Sprinkle with herbs on top.
150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickled cucumber, 3 tablespoons vegetable oil, 2 cm. spoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.
Mushroom caviar
Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms soak, boil and let the water drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onions, lightly fried in vegetable oil. The mixture is seasoned and finely chopped green onions are sprinkled on top.
400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tablespoons vegetable oil, salt, pepper, vinegar or lemon juice, green onions.
Stewed mushrooms
Heat the oil, add thinly sliced mushrooms and chopped onions. Broth is added to the boiled mushrooms; fresh mushrooms are stewed in their own juice for 15-20 minutes. Towards the end of the stewing, add salt and herbs. Boiled potatoes and raw vegetable salad are served as a side dish.
500 g of fresh or 300 g of boiled (salted) mushrooms, 2 tablespoons of vegetable oil, 1 onion, salt, 1/2 cup of mushroom broth, parsley and dill.
PIES
Lenten pie dough
Knead the dough from half a kilogram of flour, two glasses of water and 25-30 g of yeast.
When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands.
Then put the dough in the same pan where you prepared the dough and let it rise again.
After this, the dough is ready for further work.
Apple charlotte with black bread
Apples (preferably sour varieties, such as Antonov) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almonds (I took hazelnuts because there were no almonds) -20 g, dry white wine – 20 g, mashed black bread – 1 glass (I took 2 glasses, it seemed to me that a glass was not enough), vegetable oil – 20 g, zest of 0.5 lemon, orange peels– 20 g. Peel the apples, cut into slices, remove the grains, put 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, white wine.
Buckwheat porridge shangi
Roll out flatbreads of lean dough and place in the middle of each buckwheat porridge cooked with onions and mushrooms, fold the edges of the flatbread.
Place the finished shangi on a greased pan and bake them in the oven.
The same shangi can be prepared stuffed with fried onions, potatoes, crushed garlic and fried onions.
Buckwheat pancakes
Pour three glasses of boiling water over three glasses of buckwheat flour in the evening, stir well and leave for an hour. If you don’t have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.
When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.
In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the consistency of sour cream, put it in a warm place and bake in a frying pan when the dough rises again.
These pancakes are especially good with onion toppings.
Pancakes with seasonings (with mushrooms, onions)
Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and place it in a warm place.
When the dough is ready, pour in another glass of warm water, two tablespoons of vegetable oil, salt, sugar, the rest of the flour and mix everything thoroughly.
Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green onions or onions, cut into rings. Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.
Pea pancakes
Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g pea puree. Form pancakes from the resulting dough, roll in flour and bake in a frying pan in vegetable oil.
Pies with pea filling
Boil the peas until tender, mash, add onion fried in vegetable oil, pepper and salt to taste.
Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into flat cakes 1 mm thick. Add the filling. Bake in the oven for 20-25 minutes.
Unleavened dough products
What are the characteristics of unleavened dough prepared during Lent? We cannot put an egg in it to strengthen it. Because of this, our actions depend to a greater extent on the “character” of the flour, on the strength of its gluten.
If the flour is good, and you tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don’t forget to salt - adding salt also strengthens the dough a little), you will get an excellent dough for dumplings.
But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, and there is no masculine strength to help. Then you can pour more water (1:2.5), but be prepared for the dough to “float” during the cooking process, dumplings or other products will be slippery and fall apart. Treat this with prayer and patience and eat with humility (it is always useful).
In the future, when using the same flour, you can “overcome” the weakness of its character by changing the cooking method: steam it (it will be something like manti), or fry it in oil (like chebureki).
Both of these methods require a softer dough. Interesting dough variations are obtained by replacing water with brine or another liquid. There are methods that use hot water, which produces a dough with a special taste, with a slight sweetness, and this dough requires more water.
The dough can be used directly for noodles, dumplings, for a side dish or as a component for soup, or as a shell for filling: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.
We prepare ordinary unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. Serve on the table, where various fillings are prepared: bean paste, fresh vegetable salad, vegetable stew, and maybe jam, fruit salad. We put the filling directly on the flatbread and eat it right away along with the “plate”.
Galushki
Roll out the unleavened dough, kneaded with water, into a 1 cm thick cake, cut into strips 2-3 cm wide, pinching off small pieces from each strip, and throw into salted boiling water (or vegetable or mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with fried onions. Dumplings boiled in broth are eaten with liquid.
Dumplings with mushrooms
Soak and boil 150 g of dried mushrooms, finely chop, add 2 onions fried in oil, 2 tablespoons of crumbs from stale bread, pepper, salt, a little mushroom broth, knead everything and simmer lightly. The dough is the usual one for dumplings. Roll out thinly, make small dumplings and cook. Serve doused with oil.
Lenten manti with pumpkin
To prepare manti, you need special utensils: a double boiler or a saucepan with a removable upper part into which racks with manti are inserted (cascan, manti cooker). Dough: half a liter for 1 kg of flour hot water, salt, knead well, let sit.
Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Place a heaping tablespoon of minced meat in the middle.
The dough is pinched on top: with a bag or figured. The grates are lubricated with vegetable oil. Place the manti on them (do not crowd them, otherwise they will stick together), insert them into a pan where water is already boiling and steam for 45 minutes.
Serve with sauce: dilute soy sauce (classic, Korean, brown) with water, add just a little vinegar, red pepper (a noticeable amount), chopped garlic.
Dumplings with cherries
Make a dough from flour and water, not very stiff, roll it out into a thin crust. Peel the cherries and sprinkle with sugar. Digest the juice that drains with sugar. Make small dumplings, boil, drain in a colander, pour juice on a plate. Serve cold.
Dumplings with apples
For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, prepare dumplings from a not very thin dough and boil them. When serving, sprinkle the dumplings with sugar or honey.
Dessert
I would like to start talking about desserts with the simplest, something that does not need cooking: fresh fruits or washed and steamed dried ones (dried apricots, raisins, figs, dates, prunes), nuts of various types, halva, kazenaki, marshmallows, various jams consistencies.
Lenten ones include many candies and jelly candies, marshmallows (technologically they can be lean). Among the desserts prepared, we note jelly, jelly, and fruit salads. The latter are either prepared from predominant juicy fruits or seasoned with syrup prepared from canned fruits or prepared independently. We will consider baked goods and flour desserts separately.
Apple dessert
Mix chopped baked apples with boiled rice and add ginger and curry. Baked apples can also be served without rice with powdered sugar and cinnamon.
Cereal dessert with dried fruits
Cook a regular compote of dried apricots, raisins or other dried fruits without seeds. When the fruit is ready, add semolina (or other small grains) in a thin stream with stirring, evenly, in a small amount.
Citrus jelly
4 oranges, lemon, 100 g sugar, 15 g agar-agar, half a glass of water. Dissolve agar-agar and sugar in warm water, add the zest of half an orange, the juice of oranges and lemon, mix, strain, pour into molds and into the refrigerator. When serving, the molds are lowered briefly under water so that the jelly can easily separate.
Fruit salad
Boil the pasta until tender, drain in a colander and rinse with cold water, season with vegetables. oil and stir. Cut the grapes in half and remove the seeds. Cut bananas into slices.
Peel the apple from the core and cut into thin slices. Add tangerines or oranges in slices or half-slices. Sprinkle the fruits with cinnamon sugar and lemon juice. Finely chop the figs and dates, chop the nuts.
Place the canned fruit in a colander, mix with the pasta and other ingredients and add a little canned fruit syrup. Mix everything, sprinkle coconut flakes and/or chocolate chips.
Pumpkin aspic
Stew the peeled pumpkin in the oven until transparent with a small amount of water. In a flat bowl, on the bottom half a finger thick, pour layers of raisins, peeled walnuts(slightly chopped), dried apricots (also cut into 3-4 parts).
Cover it all with a pumpkin on top. Do not discard the remaining pumpkin juice from cooking, but use it instead of water to make jelly (see instructions on gelatin bags). Pour the prepared warm jelly over the workpiece, then put it in the refrigerator and serve cold.
Lent is approaching, which helps to cleanse the body and soul of a person. During it, believers eat only lean foods. Before you start fasting, consider the following tips.
What not to eat during fasting
The main condition that fasting people must observe is to give up meat products (pork, chicken, beef, fish, lamb). You should also not include the following components in your diet:
Candies;
Dairy cheeses, butter, fermented milk and, strictly speaking, milk).
So, what should your diet be like and what lean foods are best to use in your diet during Lent?
Grocery list
As you know, you cannot consume products of animal origin during Lent, but you can only find them on the shelves of supermarkets and markets. a large assortment such goods. Before you go shopping, take with you a list of lean foods:
Cereals (oatmeal, buckwheat, rice, bulgur, pearl barley, corn, wheat, barley);
Vegetables (beets, spinach, potatoes, asparagus, carrots, peppers, cabbage, garlic, onions);
Mushrooms (porcini, champignons, honey mushrooms, oyster mushrooms, chanterelles) can be consumed in any form - fresh, dried, or frozen.
Legumes (peas, asparagus and green beans, lentils, mung beans, chickpeas);
Vegetable fats: olive, flaxseed, sunflower, pumpkin);
Pickles (cucumbers, apples, cabbage, tomatoes);
Greens (basil, dill, mint, leeks, parsley) are used dried and fresh or as a spice;
Dried fruits (raisins, candied fruits, dried apricots, figs, prunes);
Nuts (cashews, walnuts, hazelnuts, hazelnuts);
You can use any fruit, even exotic ones;
Sweets (jams, kozinaki, preserves, halva, honey);
Black and green olives;
From durum wheat;
Malt and bran bread;
Drinks (green tea, fruit drink, cocoa, compote, juices, jelly);
Soy products (milk, cottage cheese, mayonnaise, sour cream).
These are the types of lean foods you can eat. The list is quite wide. We advise you to adhere to it during fasting.
Soy meatless products
Stores also sell prepared meat and dairy products made from soy. They are enriched with vitamins, Omega-3 acids, microelements, and isoflavones. These lean foods have many advantages:
1. They do not need to be stored in the refrigerator.
2. They cook quickly.
3. Soy can be considered a complete source of protein.
4. Reduce the risk of breast tumors and cardiovascular diseases.
5. Regulate cholesterol in the blood.
6. Improve brain activity.
But doctors still advise caution when using these products. After all, most soybeans are grown using transgenic technologies. When choosing soy products, consider whether these simulants are really necessary.
Example of a Lenten menu
Before you start cooking, purchase provisions. As mentioned above, lean products for fasting can be bought in supermarkets and markets. So, here are a couple of menu options that exclude components that are prohibited in Lent.
For breakfast: wheat porridge cooked exclusively in water. Add finely chopped pumpkin to it. The drink is green tea.
Lunch: vegetarian borscht, light salad of fresh cabbage with finely grated carrots.
Afternoon snack: cook potato rolls with mushrooms in the oven. The drink is apple compote.
Dinner: stew turnips with carrots. As a dessert - cranberries, which are mixed with honey.
Here's another option.
Breakfast: potato pancakes, radish salad. The drink is green tea.
Lunch: broccoli soup, salad of celery root, apples, rutabaga.
Afternoon snack: vegetable stew. The drink is apple-cranberry mousse.
Dinner: stewed cabbage rolls with rice and carrots. Drink - tea with jam. Dessert - candied fruits.
Now you are convinced that it can be varied and, most importantly, useful. All dishes are balanced and include a sufficient amount of vitamins, proteins, and microelements.
Benefits and contraindications
For some people, dietary restrictions are extremely contraindicated. The following categories of persons are exempt from office:
Anyone who has recently undergone a complex operation or serious illness;
Aged people;
Pregnant women, nursing mothers;
Patients with diabetes;
People suffering from high blood pressure, kidney failure, serious illnesses gastrointestinal tract, stomach ulcers, gastritis;
People who are engaged in heavy physical labor.
As for the rest, doctors welcome their desire to fast. After all, at least once a week you need to have a fasting day.
Fasting is also beneficial for the functioning of the gastrointestinal tract. When consumed lean food Harmful toxins and waste are removed from the body. The intestinal microflora is restored. Cholesterol and sugar levels are reduced, and excess fluid is removed. During fasting, many people lose weight. Many people dream about this. After all excess weight puts a strain on the musculoskeletal and cardiovascular systems. The Lenten menu is rich in fruits and vegetables, which saturate the body with vitamins.
Mistakes of fasting people
Under no circumstances should you eat once or twice a day. The body ceases to receive sufficient energy sources. In this regard, the functioning of the immune system may deteriorate and hormonal levels may be disrupted. Be sure to include not only carbohydrate foods in your diet, but also protein foods. Otherwise, it will lead to the accumulation of fatty tissue. Excessive consumption of raw fruits and vegetables, nuts can cause colic, bloating and even exacerbation of intestinal disease. Be sure to include the first dish in your Lenten menu every day.
The main thing in fasting is not limiting yourself in food, but completely cleansing the soul. And you shouldn’t go to extremes and make your menu only from water and bread.
Doctors do not advise entering into a multi-week fast without preparation. This can lead to nervous breakdowns and health problems. All this arises due to the feeling of hunger. It's best to prepare yourself throughout the year. Have a deload once a week. Meals should be frequent and small. Eat five times a day. Avoid fried foods. Steam, boil, stew and bake.
After reading the article, we hope you understand that lean foods are nutritious, healthy and appetizing, and not at all tasteless.
Is it possible to eat mushrooms during Lent? Certainly! And even necessary. After all, mushrooms belong to the plant group of foods. They are rich in protein, which we especially need when giving up meat. More details about beneficial properties mushrooms, as well as why and what mushrooms you should eat during fasting - read on.
Mushrooms during fasting: benefits for the body
The benefit of mushrooms for the body primarily lies in the fact that they contain protein (about 4 grams per 100 grams of product). That is, by giving up fish and meat, which are the main sources of the protein we need, we can partially compensate for losses with the help of mushrooms. Dried mushrooms are especially valuable from this point of view - they consist of 70% protein. Mushrooms also contain carbohydrates (about 3 grams) and fat (a little more than 1 gram). By the way, mushrooms contain many beneficial fatty acids, which have a beneficial effect on the entire body.
Depending on the type, mushrooms contain a sufficient amount of vitamins. They contain such important elements as vitamin A, D, E and B vitamins. By the way, there is even more riboflavin and other B vitamins in porcini mushrooms than in vegetables. That is, with the help of mushrooms you can strengthen the nervous and cardiovascular systems, immunity, maintain healthy hair and nails, as well as elastic and radiant skin. However, keep in mind that vitamins are destroyed during heat treatment. Boiled, stewed, fried or baked mushrooms will not replenish the supply of vitamins. In this regard, you should give preference to pickled or pickled mushrooms. Thus, the fermentation method preserves up to 80% of vitamins, while pickling preserves only 10-20% vitamin complex mushrooms
Another benefit of mushrooms is that they contain minerals. Mushrooms contain calcium, potassium, zinc, phosphorus, manganese, sulfur and other trace elements. They strengthen bones and teeth, have a beneficial effect on heart function, support vascular health, significantly reducing the level of bad cholesterol in the blood. In addition, the minerals contained in mushrooms are involved in the production of hormones and the process of hematopoiesis. They improve metabolic processes and strengthen the immune system.
Mushrooms for fasting: warnings
The benefits of mushrooms are undeniable. However, this product carries potential health hazards. Firstly, it is advisable not to buy mushrooms (fresh, dried or canned) at spontaneous markets, since the chances of getting poisoned are very high. Besides poisonous mushrooms, the threat is posed by stale, wormy mushrooms. Secondly, even if everything is fine with mushrooms, you shouldn’t get carried away with them: you don’t need to eat mushrooms three times a day. The fact is that processing these products is not the easiest task for our body. Mushrooms contain elements that are practically not processed by the digestive system. Excessive consumption of mushrooms can lead to intestinal disorders, and in the future provoke diseases of the gastrointestinal tract.
Photos used depositphotos
All types of meat; eggs; dairy products; *fish; sweets containing eggs and dairy products; alcohol, except a small amount of wine on weekends
It is recommended to refrain from eating during the day. From the second to the fifth day of fasting, believers switch to xerophagy: cold food is allowed, not passed heat treatment, and lean bread. Further, from the second to the sixth week, dry eating is observed every Monday, Wednesday and Friday. During Holy Week, dry eating is observed on Monday, Wednesday and Saturday, with wine allowed on the last day. Hot food without oil: This diet must be followed every Tuesday and Thursday. Hot food with butter and wine: Allowed on weekends.
When approaching the question of food during Lent, it is necessary to take into account that such a change in diet, in principle, is not suitable for everyone. There is no need to fast for people with chronic diseases, those engaged in heavy physical labor, or children. Basic rules for those who fast: you don’t need to starve and completely limit yourself, just remember what and when you should eat.
Vadim Krylov, endocrinologist:
During fasting, animal fat is generally abandoned, but there are also days of relaxation when the intake of fish products is allowed. For some reason, at this moment everyone rushes to fry fish, which causes a blow to the intestines: the body has forgotten what fat is, and it is given such a load. It is better to steam or stew fish without adding oil. Vegetable salads should be seasoned with olive oil.
Men and women: who gets what and how much?
Non-trivial products
For those who like to drink coffee with milk, coconut, soy, almond, oat, and rice milk come to the rescue. These cow's milk substitutes may also be included in the formulation vegetable soups and pasta sauces. Soy milk is considered an adequate replacement for cow's milk - both in terms of the content of essential amino acids, and even in terms of the content of calcium and vitamins. In addition, in stores you can find fermented milk drinks and soy curd (tofu) made from soy milk.
Andrey Mosov, doctor:
Soybean sausages contain the same ingredients that are found in regular sausage: phosphates, flavor enhancers. Therefore, they can only be recommended to those who really like this product in itself. For the rest, it is better to choose “soy meat” (textured soy protein) in its natural form. In addition, “lean” sausage also contains other, more harmful ingredients, such as hydrogenated fats. In any case, you should carefully study the composition of the selected product.
Food basket for 48 days of Lent
Rye bread (rye-wheat) - 9 loaves (700 g each)
- wheat bread - 16 loaves (380 g each)
- whole grain bread and crispbreads - 2.5 packs (200 g each)
- dryers, bagels - 2 packages (350 g each)
- breadcrumbs - 1 package (250 g)
- flour - 1 package (1 kg)
- potato starch - 1 package
- pasta— 2.5 packs (450 g each)
Peas, beans, lentils - 1 package each (400 g)
- rice - 1 packet (800 g)
- buckwheat— 1 package (800 g)
- oat groats(cereals) – 1 packet (500 g)
- millet, corn, pearl barley, barley, semolina - 1 package each (350 g)
- muesli, cereal flakes and breakfast cereals - 2 packages (300 g each)
- Soy protein (isolate, textured) and products made from it - 5 packages (250 g each)
