Lenten menu at home. Lenten table

Of course, the main goal of fasting is the spiritual growth of a person, the correction of sins, the purification of the soul from passions. No wonder there is such a saying - fasting is not in the belly, but in the spirit. Therefore, before talking about the “food” component of fasting, I will cite one wonderful saying of St. Basil the Great: “Do not limit the benefits of fasting to one abstinence in food, because true fasting is the elimination from evil deeds ... Forgive your neighbor an insult, forgive him his debts. You do not eat meat, but you offend your brother... True fasting is the removal of evil, the abstinence of the tongue, the suppression of anger in oneself, the excommunication of lusts, slander, lies and perjury. Refraining from this is true fasting.”

Thus, fasting should not be considered as a diet for weight loss. This article will talk about how to rationally compose your menu so that you do not violate the rules of food abstinence in fasting, and do not harm your health.

Speaking about proper nutrition in fasting, it is worth noting that each person has his own measure of abstinence in food. Someone is healthy, and someone has chronic diseases that require a therapeutic diet. Someone studies, someone performs hard physical labor. For pregnant and lactating mothers, fasting is also usually relaxed. The measure of abstinence in food during fasting is best discussed with your confessor.

Now Great Lent is underway, which implies the exclusion of meat, fish, poultry, dairy products, and eggs. There are days of dry eating, days of eating food without oil. In less strict multi-day fasts - Christmas and St. Peter's fast, fish and fish caviar are blessed on some days.

Among fasting people, there is a controversial attitude towards the use of soy products and seafood (bloodless marine reptiles) in fasting, as well as eating foods such as lean mayonnaise, lean sweets and cakes, etc. Again, if there are doubts and questions, all controversial points are better decide with your confessor. If eating squid and soy cheese is a delicacy and temptation for you, of course you should refuse such food. However, one should not condemn one's neighbor in the use of such products - perhaps a person has the blessing of a confessor for eating certain products.

Basic principles of proper nutrition in fasting

1. During fasting, most of the diet of a fasting person is carbohydrate food, and very little protein is consumed. Meanwhile, protein is essential for human health, it is the "building material" of our body. Animal protein is excluded during fasting, but vegetable protein is allowed. Sources of vegetable protein - nuts, seeds, legumes, mushrooms, cereals, bread, soy products. Marine reptiles - shrimp, squid, mussels, etc., are also very rich in protein.
2. If a person leads an active lifestyle, foods that are a good source of energy and give a feeling of satiety for a long time are mandatory - these are pasta, potatoes and cereals. But keep in mind that instant porridge is "fast" carbs! Such porridge quickly saturates, but also “burns out” quickly, and after a couple of hours you can feel hungry. Choose hercules with a cooking time of 15-20 minutes. If there is no time for cooking in the morning, you can fill the oatmeal with cold water in the evening, and in the morning just warm up the porridge.
3. It is useful to season salads with olive oil, for your serving - 1 tablespoon of oil.
4. Useful moderate consumption of dried fruits in the post - dried apricots, prunes, dates, and nuts. They can be added to morning porridge, take with you for a snack. Dried fruits and nuts have a high calorie content, so they quickly saturate.
5. Use honey instead of sugar - you can add it to morning porridge, tea, use honey as a natural sweetener in baking. Bitter chocolate, marmalade and dried fruits in moderation are preferable to sweet lean flour products that can be found on store shelves. These foods tend to be high in fat, and their consumption can lead to weight gain.
6. A very important principle of proper nutrition in fasting is the daily use of fresh and / or thermally processed vegetables and fruits. Vegetables and fruits are great for a snack - for example, if it is a vegetable salad (you can diversify it by adding mushrooms, legumes, squid, nuts, crackers if you wish), seasoned with olive oil and 1 fruit.
7. It is important not to starve and try to plan your meals so that there are no long breaks between meals. In this case, the digestive system quickly and better adapts to a plant-based diet and the risk of such "troubles" as gastritis, constipation and indigestion will decrease. For those people who observe the monastic rule, eating no more than 2 times a day, observing the days of complete refusal of food, it is better to prepare in advance. Even before fasting, you should gradually reduce the frequency of meals so that the body can more easily adapt to the new regimen.
8. If you have excess body weight, it is important to follow the following rules so that you do not gain weight during fasting.

• First of all, it is necessary to reduce the amount of carbohydrate food in the evening meal as much as possible. Since carbohydrates provide a lot of energy, and in the evening after school or work, energy is usually not spent, it will be stored in the form of fat "in reserve". Therefore, in the evening it is better to give up pasta, potatoes, rice, cereals, flour products, bread and sweets. For dinner, you can eat a variety of vegetable dishes and legume dishes. These can be vegetable and bean salads, vegetable casseroles and cutlets, stews, vegetable caviar, baked and stewed vegetables, grilled vegetables, vegetable and bean soups (without potatoes, cereals and pasta). Dinner is recommended no later than 3-4 hours before bedtime! If you consider it obligatory for yourself to have a snack after dinner (for example, if dinner took place 5-6 hours before bedtime), then have a snack no later than 2 hours before bedtime.
• If the use of marine reptiles and soy products is acceptable for you, you can also include them in your menu in the evening.
• On days when fish is allowed, an excellent dinner option would be fish + any vegetables (except potatoes).
• In the evening with tea (not sweet), you can eat a few nuts. Sweets for dinner should be excluded.
• Eating potatoes is acceptable for lunch or breakfast, but not every day. Rice and pasta are preferred over potatoes. Cereals are best consumed for breakfast, fruits and dried fruits - before 7 pm. Diversify your diet with frequent consumption of vegetables, both raw and thermally processed.
• Pay attention to the moderate consumption of vegetable oil - the most high-calorie product known!
• The use of a variety of soups is welcome, both for lunch and dinner (for dinner, vegetable / bean soups without cereals, pasta and potatoes).
• Further, in the examples of the Lenten menu, you will see the mark (dietary breakfast/lunch/dinner), this means that this dietary option is suitable for overweight people. On days of dry eating, there is no such mark, since the diet of such days is dietary in itself.

RECIPES for LENTEN BREAKFAST / LUNCH / DINNER on dry days

Oatmeal and fruit smoothies: Fill the hercules with cold water overnight. In the morning, add 1-2 teaspoons of honey and diced fresh fruits - banana, kiwi, orange. Blend with a blender, adding water as needed. You can use other fruits and any berries to make smoothies. If desired, you can add dried fruits, nuts.

Fruit and nut salad: 1 apple, 1 banana, 1 orange cut into pieces, mix, season with lemon juice, cinnamon and 1 tsp. honey. If desired, add any dried fruits and nuts. If desired, any fruits and berries can be added to such a salad.

Oatmeal muesli with soy milk: pour muesli with soy milk, wait 10 minutes until the flakes swell.

Carrot and apple salad: grate apple and carrot, mix, season with lemon juice, 1 tsp. honey, garnish with nuts if desired.

Strawberry-Pear-Carrot Salad: Grate 2 carrots on a coarse grater, add strawberries and pear cut into large cubes (peel the pear and remove the core), add 1 tsp. honey and 1 tsp. lemon juice. Mix.

Vegetable salad: chop the tomato, cucumber, radish, corn, leek, lettuce, dill, parsley, sesame, mix. In such a salad, you can add grated celery root, young zucchini, crackers. Fill with lemon juice.

Salad "hearty": mix canned beans, corn, green peas and diced tomato. You can add crackers, avocado and garlic if desired.

Cabbage and Pea Salad: chop white cabbage, mash with salt with your hands, add diced fresh cucumber and green peas, sprinkle with lemon juice, mix.

Salad with wheat: chop lettuce leaves, add wheat germ, diced avocados, corn, pine nuts, olives. You can add crackers. Mix.

Avocado Salad 1: cut the avocado into cubes, mix with chopped lettuce, croutons and sprinkle with lemon juice.

Avocado salad 2: cut the avocado into cubes, mix with chopped fresh cucumber, dill and corn, sprinkle with lemon juice.

Carrot and Pumpkin Salad: grate carrots and pumpkin, season with 1 tsp of granulated sugar or 1 tsp. honey. Sprinkle with lemon juice.

Sandwiches with avocado and tomato: Grease black bread with crushed garlic, put sliced ​​​​avocado on top, and sliced ​​\u200b\u200btomato on top of the avocado.

Sandwiches with avocado pate: Mash the avocado with a fork, add a little lemon juice, dried basil, a pinch of salt and paprika. Mix until smooth and spread on bread. Top with sesame seeds or toasted pine nuts.

Examples of lenten breakfast on dry days:

— Any salad/smoothie from the list of dishes + tea/coffee/cocoa with dried fruits/nuts.

— Oatmeal muesli with soy milk + tea/coffee/cocoa with dried fruits/nuts.

- Corn flakes with soy milk + tea / coffee / cocoa with dried fruits / nuts.

- Vegetable salad from the list + fruit salad / smoothie from the list + tea with lemon.

- 2 avocado sandwiches + tea with dried fruits / nuts.

- Vegetable salad from the list + fresh fruit 1-2 pieces + tea with honey and lemon.

Examples of fasting meals on dry days:

- Any salad / smoothie from the list of dishes + 1-2 avocado sandwiches + tea with honey and dried fruits / nuts.

- Any salad / smoothie from the list of dishes + 1-2 slices of bread + 1-2 fruits.

Examples of fasting dinner on dry days:

- Vegetable or bean salad from the list of dishes + 1-2 avocado sandwiches + tea with lemon and nuts.

- Vegetable or bean salad from the list of dishes + bread + tea with lemon and nuts.

- Vegetable or bean salad from the list + bread + fresh fruit 1 pc + tea with lemon.

RECIPES for LENTEN BREAKFAST / LUNCH / DINNER on oil-free days

Oatmeal, boiled in water with 1 tsp. honey, a handful of fresh berries / fruits or dried fruits (prunes, dried apricots, raisins, dates) or nuts.

Baked apples with oatmeal, berries and nuts: Take out the middle of the apples, put oatmeal in the middle, 1 tsp. honey, berries and nuts. Put in a mold, bake in the oven at 200g. 15 minutes.

Millet porridge on the water with pumpkin and / or prunes: Rinse the millet, pre-soak the prunes in warm water. Cut pumpkin pulp into cubes. Put everything together in boiling water, cook until viscous. At the end of cooking, salt the porridge to taste. Before serving, add 1 tsp. honey and garnish with nuts if desired.

Borsch lean thick: Pour water into a large saucepan, add spices: bay leaf 2-3 pcs, cloves 4-5 pcs, allspice 2-3 pcs, black pepper 1-2 pcs. and 1-2 medium-sized peeled potatoes, boil over medium heat. Pour 2-3 ladles of water into a separate small saucepan, add the onion chopped into small cubes and grated carrot, cook over medium heat. Grate 1 large beetroot, sprinkle it with 1-2 tsp. lemon or 1 tsp vinegar, mix and put in a small saucepan 10 minutes after the carrot, without stirring. Beets should be slightly covered with water. Remove spices and boiled potatoes from a large saucepan. Mash the potatoes in a separate container with a pestle and return to the pan. Separately, cut 3-5 tubers of raw potatoes into cubes, put in a large saucepan. When the beets turn opaque, put the contents of the saucepan into a large saucepan. Cabbage can be taken both sauerkraut and fresh. Rinse sauerkraut lightly with water, put in a saucepan. Shred raw cabbage, put in a saucepan. Add 2-3 tablespoons of tomato paste, mix thoroughly. Salt the borscht to taste and cook until tender. 5 minutes before readiness, add chopped parsley and dill.

Mushroom soup with potatoes: Soak dry mushrooms in hot water. Pour water into a saucepan, add spices: bay leaf 2-3 pcs, allspice 2-3 pcs, cook with spices for 5-10 minutes, remove the spices. Cut 4-5 potato tubers into cubes, put in a saucepan, salt the soup. Cut the onion and carrot into cubes, put in a pan with 2 tbsp. water, simmer for 5-10 minutes. Grind mushrooms as desired, put in a pan with onions and carrots, simmer for another 10 minutes. Put the contents of the pan into a saucepan with soup, mix, cook until tender. 5 minutes before readiness, add chopped parsley and dill.

Bean soup with potatoes: Soak the beans overnight in cold water with 1 tsp. baking soda. In the morning, drain the water, rinse the beans, put them in a pot of water and cook until almost cooked. When the beans become almost soft, cut 4-5 potato tubers into cubes, put in a saucepan, salt the soup. Dice the onion, grate the carrots, put in a pan with 2 tbsp. water, simmer for 5-10 minutes and put in a pot with soup. Salt the soup, add spices to taste and cook until tender. 5 minutes before readiness, add chopped parsley and dill.

Vegetable stew: Mushrooms cut into large pieces, fry in a pan with a non-stick coating. Vegetables (you can take a frozen mixture of vegetables, you can use any of your own, diced, if desired) put in a pan with mushrooms, salt, add spices, 1 tbsp. tomato paste and some water. Simmer under a lid over low heat until tender.

Mashed potatoes with mushrooms: Boil potatoes and puree with a small amount of potato broth. Mushrooms chop, salt, stew in a pan. Serve the dish sprinkled with chopped dill.

Potatoes with pumpkin and mushrooms in the sleeve: Cut potatoes, pumpkin, fresh mushrooms randomly, salt and add spices / herbs to taste, mix. Put the mass in the sleeve. Pierce the sleeve in several places with a toothpick (so as not to burst during cooking). Bake in the oven at 180g for 40-50 minutes. Serve sprinkled with fresh herbs.

Examples of a lean breakfast on oil-free days:(dietary breakfast).

- Oatmeal porridge on the water + green salad + tea with lemon / coffee.

— Baked apples with oatmeal, berries and nuts + vegetable salad + tea / coffee.

— Millet porridge on water with pumpkin and/or prunes + green salad + tea/coffee.

Examples of fasting meals on oil-free days:(diet lunch).

– Lean borscht + 1 slice of bread + vegetable salad + tea with lemon + nuts + tangerine.

— Mushroom soup with potatoes + sandwich with avocado pate + tea with lemon and nuts + apple.

- Bean soup with potatoes + 1 slice of bread + green salad + tea with dried fruits.

Examples of a fast dinner on oil-free days:

— Rice with vegetable stew + vegetable / bean salad + compote.

— Mashed potatoes with mushrooms + vegetable salad + tea with lemon and nuts.

— Potatoes with pumpkin and mushrooms in the sleeve + bean salad + tea with lemon and nuts.

— Vegetable stew + bean salad + tea with lemon and nuts. (diet dinner).

RECIPES for LENTEN BREAKFAST / LUNCH / DINNER on oil days

Apple fritters: Sift flour 1.5 cups, mix with 0.5 tsp. baking powder, 4 tbsp sugar, a pinch of salt, vegetable oil 2-3 tbsp. whisk or mixer until smooth, adding water to the consistency of thick sour cream. Peel and core 1 large apple, grate on a fine grater and add to the dough, mix. Heat the pan, grease with vegetable oil and bake pancakes over medium heat on both sides. You can serve with honey, fresh berries and fruits, jam.

Lean yeast pancakes. Put a dough of 1 tbsp. flour, 1/2 cup water, 1 tbsp. granulated sugar and a bag of dry yeast (1-2 teaspoons, depending on the final amount of dough). Put the dough in a warm place (you can put a bowl of dough in a bowl of hot water and cover with a dry towel) for half an hour. Opara should fit well. Next, add 2-3 cups of sifted flour, a pinch of salt, 1 tbsp to the dough. granulated sugar, 3-4 tbsp. vegetable oil and a glass of water. Beat the mixture with a mixer, adding water to the consistency of liquid sour cream or fermented baked milk. Put the finished dough in a warm place for 20 minutes, covered with a dry towel. When the dough rises, check it. If it becomes too thick, add some water and mix thoroughly. Heat the pans well, and periodically lubricating them with vegetable oil, bake pancakes. Serve with honey, fresh berries, fruits, jam.

Granola: 1.5 cups of hercules, a handful of hazelnuts, almonds, pumpkin and sunflower seeds, coconut flakes, diced dried fruits (optional) mix thoroughly with 2 tbsp. honey, 2-3 tbsp. r oil. Put parchment paper on a baking sheet, spread the mixture and bake at 160g for 40 minutes. Stir every 5 minutes. The mixture should take on a nice golden brown color. Don't overdry! Cool, add coconut and raisins, mix. Can be stored in the refrigerator for several days. Serve with soy milk.

Pea soup: Soak peas overnight with 1 tsp. baking soda. Drain the water in the morning. Boil the peas in new water until half cooked. Cut the potatoes into cubes, fry the carrots and onions in vegetable oil. Roast and potatoes lay out the soup. Salt and add spices to taste. Cook until ready. Serve with crackers.

Lenten soup - kharcho with mushrooms: Soak dry mushrooms in boiling water for half an hour. Fry onions and carrots in a pan. When the onion turns golden, add mushrooms and a little water. Simmer covered for 10 minutes. Put the contents of the pan into boiling water and add rice, cook for 10 minutes. Salt the soup to taste, add 2 tbsp. tomato paste and chopped dill with parsley. Cook for another 5-7 minutes, bringing to a boil.

Baked eggplant with tomato: cut the eggplant into rings, pour salted water for 1 hour (to remove the bitterness). Cut the tomatoes into slices. Squeeze the eggplant from excess water, lightly fry in a pan with vegetable oil. Grease a baking sheet with vegetable oil, put eggplant mugs, tomato mugs on top, a drop of lean mayonnaise on top (can be replaced with mushroom caviar). Bake in the oven at 200gr. 15 minutes.

Pots with vegetables and mushrooms: Cut the eggplant into cubes, soak in salted water for half an hour to remove the bitterness. Cut the tomato and onion into cubes. Cut mushrooms into large slices. Fry the onion in a pan, when the onion is browned, add the mushrooms, fry for 5-7 minutes, add the eggplants with tomatoes and fry lightly. Carrot cut into circles. Drain water from canned beans. We put all the ingredients in pots and pour salted water so that the water slightly covers the vegetables. We send the pots to the oven and cook at a temperature of 200 degrees for about 1 hour.

Lachanorizo: Fry onions and grated carrots in vegetable oil. Chop 300-500 grams of white cabbage, put it on carrots and onions and fry over high heat until caramelized, stirring constantly. Add 2-3 tbsp. tomato paste and spices. Salt to taste, stir and reduce heat.
Add ½ cup rice and 1 cup water to cabbage. Rice can be added more or less as desired. Simmer covered until the rice is done.

Examples of Lenten Breakfast on Butter Days:

— Apple fritters + green salad + tea with lemon.

– Lenten yeast pancakes + green salad + tea with lemon.

- Granola + green salad + coffee with soy milk. (dietary breakfast).

Examples of Lenten Meals on Butter Days:(diet lunch).

- Pea soup + green salad with butter + tea with lemon + apple.

– Lenten kharcho soup + raw vegetables + sandwich with vegetable caviar + tea with lemon.

- Lean thick borsch + green / bean salad + tea with 2-3 pieces of marmalade.

— Lachanorizo ​​+ sandwich with vegetable caviar + fruit salad + tea with lemon.

Examples of Lenten Dinner on Butter Days:

— Spaghetti with vegetable stew + bean salad + tea with lemon.

- Boiled potatoes with 1 tsp. fragrant oil + baked eggplant with tomato + vegetable salad + compote.

— Lachanorizo ​​+ vegetable salad + tea with lemon and nuts.

- Pots with vegetables and mushrooms + bean salad + tea with lemon and nuts. (diet dinner).

RECIPES for LENTEN LUNCH/ DINNER on days with fish

Potato soup with red fish: Pour water into the pan, put the potatoes, cut into cubes. In a pan with 1 tbsp. oil will fry grated carrots and diced onions. After 10 minutes of cooking the potatoes, add the frying and pieces of red fish to the soup. Add spices and salt to taste, chopped dill and parsley. Cook for another 10-15 minutes.

Potato soup with squid meatballs: Meatballs: Cook potato soup. When the soup is almost ready, we make meatballs with a teaspoon: we take squid puree in a spoon, form a ball the size of a walnut on a spoon. Gently lower the spoon with minced meat into the soup, hold for a few seconds to “grab” and turn the spoon over, our meatball will not fall apart. This is how we make all the meatballs. Bring the soup to a boil and the soup is ready!

Salad with rice and fish: Boil rice, cool, add pieces of boiled pink salmon (or canned food), green peas, green onions, dill, vegetable oil, salt to taste and mix.

Squid cutlets: These meatballs can be frozen ahead of time. We take squid carcasses. If with skin, remove it with a stocking, remove the insides. Using an immersion blender, or a meat grinder, we make mashed squid from squid. Salt, pepper to taste, add 2-5 tbsp. breadcrumbs (crackers are only needed so that you can form cutlets from the squid mass), chopped dill, mix. We form cutlets, roll them in breadcrumbs. Freeze for future use, or fry in a pan.

Fish cakes: pass the pulp of any fish through a meat grinder (or take ready-made minced fish), add 2-3 tbsp. Breadcrumbs, salt and pepper to taste. In a frying pan, fry the onion, diced and carrots, grated. Mix with minced meat. Form cutlets.

Tuna and Tomato Salad: Cut the tomatoes into cubes, add pieces of tuna (canned food), chopped lettuce leaves, dill and green onions. Drizzle with olive oil, stir.

Examples of Lenten Meals on Fish Days.(diet lunch)

- Potato soup with red fish + bean salad + 1 slice of bread + compote.

- Potato soup with squid meatballs + green salad + 1 slice of bread + tea with lemon.

— Boiled rice + baked fish + green salad + tea with lemon and nuts.

— Vegetable soup + salad with rice and fish + 1 slice of bread + compote .

Examples of Lenten Dinner on Fish Days.

— Buckwheat porridge + baked fish + raw vegetables + tea with lemon.

- Fish cakes + boiled rice + vegetable salad + tea with lemon.

— Tuna and tomato salad + lachanorizo ​​+ tea with lemon and nuts.

— Vegetable stew + fish cakes + slice of soy cheese + tea with lemon (diet dinner).

— Squid cutlets + vegetable stew + vegetable salad + tea with lemon. (diet dinner).

— Grilled vegetables + red fish steak baked in the oven + tea with lemon and nuts. (diet dinner).

Adhering to proper nutrition in fasting, it is important to know something else. Exclusion from the diet of certain foods can lead to a deficiency of important vitamins and minerals. For example, if you refuse milk and sour-milk products, the intake of calcium into the body, from which our bones are “built”, is significantly reduced. And if you refuse meat food, there may be a deficiency of iron, which is necessary for blood formation and oxygen "nutrition" of the body. Therefore, to compensate for this deficiency, you can supplement your diet with nutritional supplements and multivitamin complexes, the intake of which must be discussed with your doctor.

Do not forget that the end of the post should not be "sharp". Our body needs time to adapt to "heavy" food and rebuild metabolic processes. At the end of the fast, you need to include fast food in your menu as carefully as possible - first introduce dairy products and eggs, after a while - fish and meat. And it is very important not to overeat.

I wish the readers good health!

Endocrinologist Akmaeva G.A.

A deeply religious person does not think about food at all during fasting, and many even do not eat anything at all for several days. At the same time, they do not experience hunger. However, there are not so many such people. Most still consider fasting not only as a spiritual cleansing, but also as a healthy cleansing diet. No matter how different one's attitude to fasting is, no one dares to deny its benefits. In this article, we want to tell you about how to eat right during fasting.

Menu in the post for every day recipes

First of all, everyone needs to understand what your menu during Lent should also be varied. You need to eat more vegetables, fruits, grains and nuts. Black bread, of course, also needs to be eaten, especially since it contains such substances that the body needs as the B vitamin group. You can provide your body with vitamins A and C by eating sauerkraut, onions and garlic. Buckwheat and spinach are rich in iron and, of course, while fasting, a person should actively consume these foods.

Many people during fasting experience discomfort from the lack of meat and sweets in their diet. Meanwhile, the Church allows you to eat honey at this time, so longing for sweets can be successfully overcome. As for dark bitter chocolate, in its composition it is a lean product. However, the Church does not recommend using it during fasting, as it is a delicacy, and not everyday food.

The situation with athletes is much more difficult during fasting. If during this period they do not reduce physical activity on the muscles, then the body begins to experience a colossal lack of animal proteins. The result of this shortage looks like a loss in the volume of the athlete's muscle mass and the loss of former endurance. Doctors recommend that such people take soy proteins and free amino acids during fasting. These drugs are obtained artificially from plant foods, most often from sprouted grains of wheat. Along with this, in the food of athletes, it is necessary to increase the amount of vitamins and especially group B (chromium, vanadium, lipoic acid).

A very important point in the post is that for those people who decide to fast for the first time, a sharp refusal to eat meat can adversely affect their health. The sharp, plentiful consumption of meat after the end of the fast will also negatively affect the body. For such people unprepared for fasting, there is a threat of problems with the functioning of the gastrointestinal tract. An excellent preventive way against such a threat is to refuse to eat meat on Wednesdays and Fridays. When the body of an unprepared person will normally perceive the absence of meat on these two days of the week, you can begin to fast in full, as the Christian Church teaches.

How to leave a post

In church terminology, this process is called breaking the fast. Its essence is not that immediately on the first day after the end of the fast, start overeating fast food. On the contrary, breaking the fast involves eating only a little meat and dairy products at this time. At what it is necessary to do this not in a chaotic mode, but in a certain order. The fact is that during fasting the body has lost the habit of breaking down heavy food and you need to give it the opportunity to re-acquire these abilities. Therefore, the amount of fats and proteins in food when leaving the fast should be minimal. If you do not adhere to this recommendation, then the consequences for the gastrointestinal tract can be very serious.

Lenten Recipes

And so, you already imagine what your menu during Lent. Now we want to introduce you to some recipes for preparing delicious lean dishes, eating which you will not experience hunger.

Lenten Olivier salad

During fasting, you can cook a delicious Olivier salad without meat and sausage. Instead, you need to use boiled potatoes, green peas, boiled fish, pickles and greens. You can fill the lean Olivier salad with soy moyonnaise.

Potato zrazy with mushrooms

Zrazy from potatoes and mushrooms are very tasty and satisfying. To do this, boil unpeeled potatoes, mash them into a puree, salt and mix with flour. Form small balls from the resulting dough, inside which place the mushroom filling. Such zrazy should be fried on all sides in vegetable oil.

To prepare the filling, you need to soak dry mushrooms, leaving them in water for two hours. Then boil them in the same fragrant water and drain it. After that, boiled mushrooms should be cut into small pieces and fried in a pan, adding onions to them. The same filling for this dish can be made from salted or fresh mushrooms. Potato zrazy with mushrooms can be eaten as an addition to lean first courses or as a separate dish.

In order to make dough for zrazy, you will need ten potatoes, four tablespoons of flour and a little salt to taste.

To prepare the filling, you need to take 70 grams of dried mushrooms, two onions, two tablespoons of vegetable oil and a little ground pepper and salt.

Baked apples

Wash the apples well and carefully cut the core with a knife. Pour any jam into the resulting space. Then take a frying pan and pour some water on the bottom. Lay the apples on the bottom of the pan and bake over low heat in the oven. Such a dish during fasting is an excellent dessert. Usually, for one medium-sized apple, you need to take two teaspoons of jam.

Sweet pastry pies

First you need to dilute the yeast in dark water. Then knead the dough, add yeast, a little vegetable oil and a teaspoon of salt to it. Knead the dough well again and add powdered sugar, lemon zest, cinnamon and vanilla to it. When the dough has risen, it needs to be rolled out in the form of a thick pancake and bend the edges. In the middle, you can put a sweet filling and decorate the surface with strips of dough. If you grease the surface with a honey solution, then the cake will turn out both more beautiful and more fragrant. Then the cake needs to be given time to rise a little more and only then proceed directly to baking.

To prepare the dough, you will need two cups of flour, two tablespoons of vegetable oil, half a cup of granulated sugar, one teaspoon of salt and ten grams of yeast. Spices are added to taste.

Mushroom cutlets

To prepare this dish, you need dried porcini mushrooms. They need to be boiled and then finely chopped. Rice with parsley is cooked separately and then mixed with boiled mushrooms. From this mass you need to mold cutlets, sprinkle them with flour or coat with batter. Mushroom cutlets are fried in vegetable oil, and it is better to serve them with green peas. For one hundred grams of dried mushrooms, you need to take one glass of rice, and add spices to taste.

In the end, I want to say about the main thing. Do not forget that fasting is primarily intended for the spiritual purification of a person. Try to be as polite and friendly as possible with the people around you during this time.

What dishes to cook for households in fasting for every day? Oil Week is over, which means that the time has come for Great Lent - the strictest and longest in the whole year.

How to compose your diet so as not to violate its requirements? What can you eat at this time, and what should you refuse? Look for answers in our article.

Basic principles of nutrition during Lent

Lent in 2018 lasts from February 19 to April 7. The essence of fasting nutrition is not just limiting a certain category of products.

The true meaning is in pacifying the spirit by pacifying the body. That is, you restrict yourself in food to test your willpower, strength of mind.

Pregnant and lactating, children, people suffering from serious illnesses or after operations, the regime is not observed.

Too strong dietary restrictions, overly zealous observance of all the rules is fraught with serious negative consequences, so keep a balance and do not go beyond reasonable limits.

The upcoming post is considered the most stringent of the year.

1. In the first week (from Monday to Friday) only cold dishes without vegetable oil are allowed.
2. In general, the strictest days of fasting, in addition to the first week, are Mondays, Wednesdays and Fridays from the second to the sixth week.
3. The only thermally processed product that you can eat these days is.
4. But it must be lean - without milk or butter (even vegetable).
5. On Tuesdays and Thursdays, hot food without vegetable oil and animal products is allowed.
6. On Saturdays and Sundays, the diet can be expanded by dishes with vegetable oil.
7. But this does not mean that you need to eat monotonously and very meagerly. Spring is coming, and we all want vitamins, herbs, fresh vegetables. Therefore, greens should also be included in the diet. Moreover, raw vegetables are allowed even on dry days.
8. Pay attention to cereals that you have not used before. Usually in our diet we use at best two or three types of cereals. But their range is much wider. In addition to the usual buckwheat, rice and oatmeal, it is worth trying , barley, corn grits, barley, millet, , lentils, wild rice.
9. Be sure to use legumes and vegetables (cabbage, potatoes, , carrots, pumpkin, celery, bell peppers), mushrooms, fruits and nuts, seaweed, pasta (which does not contain eggs), meatless sauces and drinks, dried fruits and .

With our recipes, the post will be satisfying

Great Lent Cuisine - 5+ First Courses

Lentil Chowder

You will need:

1. 2.5 liters of water
2. 0.5 kg lentils
3. 2 heads of onion
4. 1 large carrot
5. Salt and pepper to taste
6. Bay leaf
7. 2-3 garlic cloves

Lentil Chowder

Step by step preparation:

1. Wash vegetables, cut and cook with lentils and bay leaves for three hours.
2. Salt, pepper to taste.
3. Add finely chopped garlic before the end of cooking.
4. If the soup is too thick, you can add a little water to taste.

Chowder

You will need:

1. 5 medium size raps
2. Parsnip root
3. parsley root
4. 1 bulb
5. Sweet peppercorns to taste
6. Cloves to taste
7. Bay leaf
8. head of garlic
9. A bunch of any greens

repeka

Step by step preparation:

1. Put chopped turnips, parsley and parsnips into a pot of boiling water and cook until tender.
2. At the end of cooking, add the head of garlic crushed in a mortar, bay leaf, salt and spices.

Lenten cabbage soup with mushrooms

You will need:

1. 0.5 kg sauerkraut
2. 30 g dry porcini mushrooms
3. 2 onion
4. 3 potatoes
5. 1 carrot
6. 1 parsley root
7. 1 turnip
8. 3 bay leaves
9. head of garlic
10. Salt and allspice to taste

Lenten cabbage soup with mushrooms

Step by step preparation:

1. Cook mushrooms in three liters of broth.
2. Add chopped potatoes and finely chopped onions.
3. Send carrots, turnips and parsley there.
4. Squeeze sauerkraut from excess liquid and also add to the pan.
5. At the end of cooking, add crushed garlic, bay leaf, salt and allspice.

Oatmeal soup without oil

You will need:

1. 2 liters of water
2. 2 potatoes
3. 1 carrot
4. 1 bulb
5. 0.5 cup oatmeal
6. Dried herbs to taste
7. Salt to taste

oatmeal soup

Step by step preparation:

1. Dip chopped potatoes in boiling water, after a few minutes add finely chopped onions, carrots and dried herbs.
2. Salt, add oatmeal and cook for another 5-10 minutes.

Millet kulesh

You will need:

1. 8 potatoes
2. ¾ cup millet groats
3. 2 onions
4. 2 tbsp. l. vegetable oil
5. Dried greens
6. Salt to taste

Millet kulesh

Step by step preparation:

1. Place sliced ​​potatoes in boiling water.
2. Bring to a boil, add millet and cook until tender.
3. 10 minutes before the end of cooking, add seasoning with onion fried in vegetable oil.
4. Sprinkle with dried herbs before serving.

Main dishes for the lenten menu

The main dishes in fasting for every day are easy to cook in. So, I often cook pea puree, and potatoes with zucchini.

Potatoes with zucchini in a slow cooker

You will need:

1. 4 potatoes
2. 1 zucchini
3. 1 onion (preferably sweet varieties)
4. 2 garlic cloves
5. A couple of tablespoons of olive oil
6. Salt, pepper - to taste
7. Fresh herbs for serving

Potatoes with zucchini in a slow cooker

Step by step preparation:

1. Peel the prepared potatoes and cut into cubes. Cut the zucchini into half rings or cubes.
2. Chop the onion and fry in a slow cooker in olive oil. Send vegetables and spices, salt there.
3. Set to the "Extinguishing" or "Simmering" mode (depending on your model) for 40-50 minutes.

You will need:

1. 0.5 kg champignons
2. 1 cup rice
3. 1 carrot
4. 1 bulb
5. 2 glasses of water
6. Vegetable oil for frying
7. Salt and spices to taste

Step by step preparation:

1. Finely chop the onion, grate the carrots and fry in a multicooker bowl in vegetable oil.
2. Throw in the sliced ​​mushrooms as well. Fry everything together for a few minutes, then salt, add spices and cover the mixture with rice.
3. Gently fill with water so that the vegetable and rice layers do not mix. Cook in the “Pilaf” mode, then the technique will do everything itself.
4. Serve the finished dish, garnished with chopped herbs.

Oatmeal cutlets

You will need:

1. Half a glass of boiling water
2. 1 cup oatmeal
3. 3-4 champignons
4. 1 potato
5. 1 bulb
6. 2 garlic cloves
7. Salt, spices to taste
8. frying oil

Oatmeal cutlets

Step by step preparation:

1. Pour oatmeal with boiling water in a saucepan and leave, covered with a lid, to soak. It will be enough for 20-30 minutes.
2. Wash the peeled potatoes well and grate. Grate the onion the same way.
3. Cut the mushrooms into cubes, chop the greens and pass the garlic through a garlic press (you can rub it on a fine grater).
4. Mix all ingredients, salt and pepper. The finished mass should be moderately liquid - so that you can pick it up with a spoon.
5. Heat the oil in a frying pan and fry them by spooning them into the hot oil.
6. Fry over medium heat until a nice golden brown crust forms.
7. After turning over to the second side, fry over medium heat for a minute, then cover the pan with a lid and fry the cutlets for another 3-5 minutes over low heat.
8. Cutlets can be served with mashed potatoes, boiled peas or fresh vegetables.

Dishes in fasting for every day - salads and sauces

Dishes without vegetable oil that can be cooked are first of all.

Dressing for them can be lemon juice, a mixture of vinegar and sugar, guacamole, tomato sauce.

You will need:

1. 2 avocados
2. 1 garlic clove
3. Salt and black pepper to taste
4. 2 tsp lime or lemon juice

Step by step preparation:

1. To prepare the guacamole sauce, blend the pulp, garlic clove, salt, black pepper, and lime or lemon juice in a blender.
2. If desired, you can add other spices to the mixture, any pepper or herbs that you like.

Tomato sauce

You will need:

1. 3 art. l. tomato paste
2. 3 garlic cloves
3. Adjika to taste
4. Half a bunch of finely chopped herbs
5. Salt to taste

Tomato sauce

Step by step cooking

1. To prepare lean tomato sauce, mix tomato paste, finely chopped garlic, adjika, salt and finely chopped greens.

spicy ginger sauce

You will need:

1. 60 ml rice vinegar
2. 1 garlic clove
3. 1 small shallot
4. 2 tbsp. l. grated fresh ginger
5. 2 tbsp. l. soy sauce

ginger sauce

Step by step preparation:

1. Grind all ingredients to a puree state and add to dishes to taste.

mustard sauce

You will need:

1. 100 grams mustard powder
2. 4 tbsp. l. natural vinegar
3. 0.5 tsp salt
4. 2 tbsp powdered sugar
5. Cinnamon to taste
6. Cloves to taste
7. Nutmeg to taste

Step by step preparation:

1. The first step is to prepare a mustard powder paste.
2. To do this, brew it with a small amount of boiling water and stir quickly to make a thick paste.
3. When there are no dry lumps of powder left, we slowly begin to add more boiling water.
4. In total, we will need about two glasses of water. We leave the filled mustard to soak for a day.
5. Then we drain off the excess water. This must be done carefully so as not to “disturb” the mustard thick that has settled at the bottom of the container.
6. Add all other components to the resulting paste, leave for another 3-4 hours and after that you can use it.
7. Store the sauce in a tightly closed jar.

You will need:

1. Flesh of one apple
2. Half a can of canned pineapple
3. 0.5 cup orange juice

Step by step preparation:

1. For fruit or vegetable salads, an unusual apple-pineapple sauce is perfect.
2. To prepare it, mix the pulp of one apple, a cup of pineapple pulp and half a glass of orange juice in a blender.

Raw Beetroot Appetizer

You will need:

1. 3 medium beets
2. 1 bulb
3. 3 garlic cloves
4. 1 tsp
5. 0.5 tsp ground red pepper
6. 0.5 st. l. natural vinegar
7. 0.5 st. l. Sahara
8. 2 tbsp. l. vegetable oil

Raw Beetroot Appetizer

Step by step preparation:

1. To make up for the lack of vitamins, I often cook beets. Try the beetroot salad with spices.
2. Wash and clean raw beets. Grate, salt and set aside. Mix sugar and vinegar in a bowl, then combine with grated beets. Leave to marinate for 2 hours.
3. After the beets have marinated, drain the resulting juice.
4. Fry the onion in vegetable oil until it turns dark golden, and remove from the pan.
5. In the future, we only need the remaining fragrant oil without onions.
6. Sprinkle red pepper, ground cilantro seeds and minced garlic over the beets. Top everything with hot oil.
7. Mix well and the salad is ready. In the same way, you can make this appetizer with carrots or cabbage, or you can try to make a platter by mixing several types of vegetables at once.

Delicate bean paste

You will need:

1. 200 grams of mushrooms
2. 100 grams dry beans
3. Dill to taste
4. 1 bulb
5. 1 medium sized carrot
6. 1 st. a spoonful of olive oil
7. Salt to taste
8. Nutmeg, black pepper, dried basil - to taste

Step by step preparation:

1. Boil the beans and let it drain. Fry the onion in half rings in oil, add grated carrots, washed and chopped mushrooms there.
2. Fry everything together for a few minutes, then cover the pan with a lid and simmer a little more over low heat.
3. Combine the boiled beans, vegetable mixture, salt and spices and beat the pate well with a blender (you can pass it through a meat grinder with a fine mesh twice).
4. Tamp the pate tightly into the mold and leave for several hours to cool completely and the components to “make friends”.

Dishes in fasting for every day - sweet recipes

So that at the end of the fast all your thoughts are not reduced to food, periodically prepare sweets.

For example, according to one of the recipes below.

Flax seed crackers

You will need:

1. 150 grams of flour
2. 60 ml cold water
3. 2 tbsp. l. vegetable oil
4. 3 art. l. flax seed
5. 1 tsp salt
6. 0.5 tsp baking powder
7. 2 tbsp. l. Sahara

Flax seed crackers

Step by step preparation:

1. Mix all dry ingredients, mix oil and water separately, pour into flour mixture and knead well.
2. The finished dough should be thick, like dumplings. Put the dough in a bag for 15-20 minutes, then roll it into a thin layer 3-4 mm thick.
3. The dough is rolled out very thinly and cut into diamonds or squares with a knife.
4. It is better to do this immediately on baking paper so that you can immediately put it on the bake without transferring it from the table to a baking sheet.
5. Bake in the oven at 200⁰С (preheat the oven in advance). Check the readiness of the cookies by appearance - the crackers should be browned.
6. In addition, you can add any nuts or seeds that you like to cookies.

Sea buckthorn marmalade

You will need:

1. 250 grams of sea buckthorn puree
2. 5 grams of agar agar
3. 100 grams of water
4. 100 g sugar

Sea buckthorn marmalade

Step by step preparation:

1. Soak agar-agar in water in a saucepan or saucepan with a thick bottom, leave to soak. Meanwhile, in another saucepan, boil the mixture of berry puree and sugar.
2. Combine both liquids in a saucepan and bring everything together to a boil.
3. Boil for 2-3 minutes over low heat, stirring constantly. The mass in the saucepan will be quite viscous.
4. Pour the finished marmalade into molds and leave to harden in a cool place.

You will need:

1. 200 ml soy milk (can be nut or rice)
2. 350 ml coconut milk
3. 80 grams cocoa powder
4. 200 grams dried dates
5. 2 tsp starch
6. A pinch of salt

diet ice cream

Step by step preparation:

1. Remove the pits from the dates, pour the pulp with coconut milk, salt and boil.
2. Add cocoa and beat the mixture in a blender until smooth. If desired, the mixture can be strained through a sieve, then the ice cream will be smoother, but this is not necessary.
3. Put the mixture back to heat on a small fire.
4. Mix the starch and cold soy milk, add to the mixture that is already heated on the fire and boil everything together.
5. Refrigerate and freeze. If you have an ice cream maker - this is where your worries end, just freeze the mixture in it according to the instructions for your unit.
6. If you work in manual mode, like me, you will need to put the cold mixture in the freezer and beat it with a fork every half hour.
7. In total, you will have to mix 9-10 times (that is, the first 4 hours of freezing).

In addition, you can eat any jams and, fruit drinks and fruit purees.

Videos about dishes in a post for every day will be useful for novice cooks, because with their help you can see the preparation of dishes step by step.

Every year more and more people think about the need to fast. Unfortunately, not everyone immediately manages to change their taste habits. For those who fast for the first time, it can be difficult to resist and at least in some way not violate food prohibitions. Sometimes such violations occur due to a fairly common misconception that nothing interesting can be prepared from lean foods available at home. But do not rush and put forbidden foods on the fasting table. Perhaps you just don’t know that there are a huge number of delicious and healthy recipes for lean dishes, many of which were used by our grandmothers and great-grandmothers.

Food in Lent: what to cook?

Start learning recipes for lean dishes, make your own cookbook. From the collected recipes, you can even develop a menu for each day of Lent in 2019. By the way, these same recipes will come in handy for you in Petrov, Assumption and Christmas posts. They are less strict and lengthy, but this is no reason not to comply with them at all.

In order for fasting food to be not only tasty, but also healthy, do not forget to diversify your diet. Soups, cereals, salads, vegetable side dishes and even pastries and desserts - all these dishes must be on your menu. To make it easier for you to decide what to cook for fasting, check out our selection of interesting and tasty recipes for fasting dishes.

Breakfast Recipes

What kind of lean dish can replace the usual scrambled eggs for many? There are a lot of options: vegetable pancakes, fruit smoothies, sandwiches and even pancakes.

1) Zucchini pancakes

1. Grate half of the zucchini.
2. Cut green apple into strips.
3. Pour 4 tablespoons of buckwheat or corn flour into a bowl and pour a small amount of water.
4. In a separate container, dilute soda with hot water (½ teaspoon of soda in half a glass of water).
5. Pour the resulting soda solution into the flour. Add grated zucchini, grated apple, salt. The mixture should be liquid, like sour cream.
6. Bake pancakes in a preheated pan with vegetable oil until golden brown.

3) Banana smoothie

5) Lean pancakes with stuffing

1. Pour a glass of water into a bowl, add half a teaspoon of soda, salt and 2 tablespoons of vegetable oil.
2. Gradually add a glass of flour, constantly stirring the mixture. The dough should be liquid.
3. Bake pancakes in a pan until browned.
4. For the filling, crush boiled potatoes, add a spoonful of sunflower oil, finely chopped bell pepper and fresh herbs.
5. Wrap the filling in pancakes.

Recipes for dinner

Traditionally, during lunch, it is customary to serve first courses. Below are simple recipes for lean soups for every day.

1) Vegetable cream soup

2) Georgian vegetable borscht

1. Soak beans in water for a long time.
2. Start cooking by boiling the beans. It will take about 30-50 minutes, you need to check the readiness.
3. Add 3 diced potatoes to the beans.
4. Cook a fry of 1 onion and grated carrots in a preheated pan until the onion turns golden, then add the beets, also grated.
5. Add spices hops-suneli, dry cilantro, tomato paste. After boiling, simmer covered for 5 minutes.
6. Add the roast to the contents of the pan and immediately throw in a small amount of chopped cabbage, cook for 20 minutes.
7. Salt the borsch, season with herbs, pepper, add a few whole peas of allspice and cook for a few more minutes so that all the ingredients absorb the smell of spices.

Dinner Recipes

When thinking about what to cook for fasting for dinner, keep in mind that all dishes should be easily digestible. In addition, as a rule, it is during a leisurely evening meal that a desire arises to taste something unusual. This means that the recipes for lean dishes for dinner should not only be healthy, but also especially tasty.

1) Red vegetable caviar

2) Lean cutlets

• Chop 400 grams of cabbage.
• Boil it until tender, about 20 minutes and add a couple of tablespoons of semolina. Cook for 10 more minutes, stirring. Salt.
• After the cabbage has cooled, grind it using a blender.
• Prepare cutlets from the resulting mass, roll in breadcrumbs and fry.

3) Lean pilaf

1. Rinse 2 cups of rice and soak in water for an hour.
2. Chop vegetables: 3 onions and carrots. Carrots are cut into thin strips, onions - into half rings.
3. In a cauldron, fry the onion until golden brown and add the carrots. Cover and stir occasionally until the carrots are soft.
4. Pour 3 cups of boiling water into the cauldron. Salt the mixture and season with spices, best of all with cumin.
5. Put rice in the cauldron so that all the frying remains at the bottom. Cook over high heat, gradually reducing the heat to a minimum for 13 minutes, then over low heat for another 20-30 minutes until the rice is ready.
6. Remove the pilaf from the stove and leave covered for 20 minutes.
7. Add greens to the finished dish. Serve with a salad of fresh tomatoes and cucumbers with onions.

Lenten desserts

Even in the lenten menu there is a place for recipes for sweet dishes. Just remember that fasting desserts should be natural, light and not too sweet.

1) Pineapple mint sorbet

1. Cut the banana into circles, put in a bowl and leave in the freezer for a couple of hours.
2. In a blender, mix a frozen banana, 300 grams of pineapple, a tablespoon of honey, mint leaves and 3 tablespoons of water.
3. Put in molds and put the sorbet in the freezer for another couple of hours.

2) Strawberry ice cream

1. Grind 100 grams of frozen strawberries, a banana and a tablespoon of sugar with a blender.
2. Put the ice cream in molds and put in the freezer for a couple of hours.

3) Fruit salad

Even such a small number of recipes for lenten dishes clearly demonstrates that fasting food can be varied, healthy and very tasty. The only rule that must be observed is that in fasting your food should be moderate and not "weight" your thoughts and body.

Bon appetit!

The fast day menu should be varied. It should contain both fats, and proteins, and carbohydrates. During the fast, you can try vegetable oils that you have not paid attention to before - high-quality olive, sesame, peanut and many others. Meat protein is replaced by legumes, and during fasting you can try a wide variety of types - from the usual beans and peas to the less popular, but no less healthy mung beans and chickpeas. If you do not adhere to a strict fast, add fish and seafood to the fast day menu - a storehouse of Omega-3, phosphorus and other trace elements. The abundance of fresh fruits and vegetables saturates with vitamins and enriches with fiber, which is so useful for digestion.

Our site offers you several options for lenten recipes for breakfasts, lunches and dinners, combining which you can create a tasty and healthy menu throughout the post. And try not to get carried away with store-bought canned food - let your body rest from preservatives and dyes.

Salads

Ingredients:
½ onion
300 g fresh champignons,
2 tomatoes
1 sweet pepper
1 bunch herbs (dill or parsley)
1 tbsp olive or vegetable oil.

Cooking:
Cut the onion into half rings, the tomatoes into slices, and the pepper into strips. Rinse and chop greens. Cut the mushrooms into slices, blanch in boiling water for 2-3 minutes, put on a sieve and let the water drain. Then fry them in a dry frying pan until the liquid has completely evaporated, salt, add a little vegetable oil and simmer for 5-7 minutes. Cool down. Mix all chopped vegetables in a salad bowl, season with olive or sunflower oil and serve.

Ingredients:
4 large potatoes,
2 pickles,
1 onion
50 g champignons,
vegetable oil, black pepper, salt.

Cooking:
Peel the potatoes boiled in their skins, cool and chop coarsely, add a little cucumber pickle and leave for 10 minutes. Cut the washed and peeled champignons into quarters and place in a preheated pan. Cut the peeled onion into half rings, add to the mushrooms and fry over low heat. Dice the cucumbers and add to the potatoes along with the onions and mushrooms. Drizzle with oil, stir and serve.

Lean cereals can also be a good breakfast. It is not in vain that nutritionists recommend starting the day with slow carbohydrates. Lenten breakfast cereals can be prepared ahead of time, in the evening, by evaporating them in a barely warm oven, wrapping them in a blanket, or setting a timer on a slow cooker in the morning.

Ingredients:
1.5 stack. buckwheat,
3 stack. water,
2 bulbs
200-300 g fresh or canned mushrooms,
salt, pepper, spices - to taste.

Cooking:
Rinse the cereal, drain the water well and put in a saucepan. Pour boiling water over, immediately cover with a lid and wrap with a blanket or put in a warm oven. Leave overnight. In the morning, fry the mushrooms with chopped onions in vegetable oil, mix with buckwheat, salt and pepper to taste. Porridge can be sprinkled with herbs before serving.

Ingredients:
1.5 stack. pearl barley,
3 bulbs
250-300 g champignons,
salt, herbs, vegetable oil - to taste.

Cooking:
Rinse the mushrooms, chop coarsely and fry in a dry frying pan until the liquid evaporates. Add vegetable oil and diced onion and fry until tender. Rinse pearl barley thoroughly, and the last 2-3 times in hot water, drain the water and mix with mushrooms and onions. Arrange in portioned pots, fill with water so that it covers the cereal by 1.5-2 cm, and place in an oven heated to 230-240ºС. Simmer the porridge for an hour, then wrap it in a blanket and leave it until the morning. Sprinkle with herbs when serving.

Ingredients:
1 stack millet,
2 carrots
500 ml of water
salt.

Cooking:
Rinse millet groats in hot water. Boil water, pour cereal into it and set to boil. In the meantime, grate the carrots on a coarse grater, add to the porridge, salt to taste and cook, reducing the heat, until tender, about 20-25 minutes.

First meal

Ingredients:
300 g dried red beans
150 g onions,
100 g peeled walnuts,
2 cloves of garlic
1 st. l. wine vinegar,
salt, pepper, parsley and dill.

Cooking:
Sort the beans, wash and cook in 1 liter of boiling water until completely softened. Mash beans, add chopped walnuts, onion, garlic, black pepper, mix and cook over medium heat for another 5-10 minutes. Add chopped herbs, oil and vinegar, keep on high heat for another 5 minutes and serve.

Ingredients:
4 medium potatoes,
2 carrots
1 large onion
4 garlic cloves,
½ stack rice,
½ stack walnuts,
½ stack tomato paste,
suneli hops, ground hot red pepper, salt, parsley root, bay leaf, basil, allspice, herbs, cinnamon.

Cooking:
Cool the boiled potatoes in their skins, peel and cut into cubes. Wash and chop the greens. Finely chop the onion, carrot and two cloves of garlic and fry with vegetable oil and tomato paste until half cooked. Add carrots, chopped nuts, cinnamon and other spices (to taste). Saute the mixture for another 5 minutes. Add 2 liters of boiling water, add rice and cook until cooked. Add chopped potatoes, herbs and garlic to the soup, leave to brew for at least half an hour.

Potato soup

Ingredients:
2.5 liters of water,
4 potatoes
200 g cabbage
1 garlic clove
parsley or dill,
5 st. l. vegetable oil,
salt pepper.
For frying:
1 medium beetroot
1 carrot
1 medium onion
1 bell pepper
4 tomatoes (or 3 tbsp. tomato paste).

Cooking:
Peeled potatoes, peppers and carrots cut into cubes. Rinse the cabbage, onions, beets and greens and chop finely into strips, rinse the tomatoes and grate on a coarse grater, removing the skin. For frying, fry the beets in a heated pan with sunflower oil, then add the onion and fry for a couple more minutes. Then add carrots, bell peppers, tomato mass or tomato paste, mix and cook for another 5 minutes. Pour in a glass of hot water, cover and simmer over medium heat for about 10 minutes. Place the chopped potatoes and cabbage in a saucepan, cover with boiling water and cook for 10 minutes. After that, add the roast to the soup, mix, season with salt, pepper, herbs and chopped garlic clove. Turn off the heat and leave to brew for 10-15 minutes, then serve.

Ingredients:
150 g fresh champignons,
8 medium potatoes
1 large onion
1 carrot
dill or parsley,
freshly ground pepper,
vegetable oil.

Cooking:
Washed and peeled mushrooms cut into small slices, peeled onions and finely chopped, and grate the peeled carrots on a coarse grater. Fry the onion and carrots in one pan, and the mushrooms in the other, until tender. Boil the potatoes in salted water, leaving the broth in place after cooking. Mash the potatoes in mashed potatoes, adding a little broth, bringing it to the consistency of liquid sour cream. Add fried onions, carrots and mushrooms, salt and pepper to the soup. Serve to the table, sprinkled with chopped herbs.

Ingredients:
1 stack peas,
1 carrot
1 onion
1/8 root celery
½ parsley root
dill greens,
2 tbsp. l. vegetable oil,
1.5 liters of water,
salt, ground coriander.

Cooking:
Soak the peas in cold water overnight (or at least 3 hours). Clean the roots and cut into strips. Then change the water, add the chopped roots and cook until tender (about 1.5 hours). Peeled onion, cut into small cubes, and carrots, grated on a coarse grater, fry in a pan until golden brown and add to the soup before full readiness. Remove from heat, puree with a blender and return to heat. Bring to a boil, add salt if needed, and remove from heat. Serve on the table, flavored with dill, ground coriander and, if desired, crackers.

Main dishes

Ingredients:
1 stack buckwheat,
3 potatoes
2 stack water,
vegetable oil,
spices.

Cooking:
Rinse the buckwheat, cover with water and bring to a boil, then salt and cook over low heat until tender. We rub the washed and peeled potatoes on a coarse grater, squeezing out excess juice. Mix porridge with grated potatoes, add spices to taste and a pinch of salt. Knead the resulting mass with a pusher or hands. Form cutlets and fry over medium heat in a small amount of vegetable oil for 3-4 minutes on each side.

Ingredients:
1 kg potatoes
300 g champignons,
200 g fresh broccoli,
10 olives
2 tomatoes
1 medium onion
olive oil,
salt, turmeric, Provence herbs.

Cooking:
Boil the peeled potatoes in salted water with the addition of turmeric (for color). While adding the decoction with turmeric, mash the potatoes until mashed. Cut the washed and peeled champignons into thin slices and fry in olive oil. When frying, add a pinch of salt and dried Provence herbs. Place 1/3 of the mashed potatoes in a baking dish, top with the sautéed mushrooms. Cut the onion into thin rings and put on top of the mushrooms, then another part of the puree. Chop the tomatoes and olives and arrange on top of the potatoes. Then put the remaining mashed potatoes, broccoli and bake until golden brown for 20 minutes.

Ingredients:
10 sweet bell peppers
300 g champignons,
3 tomatoes
2 bulbs
2 carrots
½ stack rice,
vegetable oil,
greenery,
salt pepper.

Cooking:
Rinse and clean the peppers, remove the tops. Finely chop the washed and peeled onions and mushrooms, and grate the carrots on a coarse grater. Rinse rice thoroughly and boil in unsalted water. Preheat the pan and bring the onion, carrots and mushrooms to readiness. Cool the prepared mixture and add rice and finely chopped greens. Stir. Prepare the sauce: chop the peeled tomatoes with a blender and fry, stirring, in vegetable oil, adding 1 cup of hot water and salt. Stuff the peppers with prepared minced vegetables and place them vertically in a saucepan. Pour stuffed peppers with ready-made tomato sauce and simmer over low heat under a lid until fully cooked.

Ingredients:
400 g flounder fillet,
100 g cornmeal,
1 red hot pepper,
3 garlic cloves,
1 lemon
2 tbsp. l. soy sauce,
2 small ginger roots,
4 tbsp. l. peanut butter (can be substituted with vegetable oil)
1 bunch of mint
several stalks of green onions.

Cooking:
Rinse the fish fillet under cold water, pat it dry with paper towels and cut into thin strips. In a bowl, mix the fish with the cornmeal. Finely chop the peeled garlic, red pepper, mint and green onion. Melt in a hot skillet 2 tbsp. l. peanut butter and fry the fish fillets in it until crispy. Put the finished fish on the dish, leaving the pan on the fire. Melt the remaining butter and fry the chopped vegetables in it for 4 minutes. After cooking, pour the fish with the resulting sauce and serve. Crumbled rice is perfect as a side dish.

Ingredients:
200 g lightly salted fish (salmon, trout or pink salmon),
2-3 fresh cucumbers
1 sweet red pepper
1 sweet yellow pepper
1 lemon
greenery.

Cooking:
Cut peppers and cucumbers into strips. Cut the salted fish fillet into thin slices, put chopped vegetables on them and roll into a roll. Put on a dish. Cut the lemon into thin slices and decorate the rolls. Sprinkle with chopped herbs. These rolls go well with crispy fried potatoes.

Instead of tea and coffee, cook delicious and healthy dried fruit compotes. That is, you don’t need to cook anything, just rinse the dried fruits thoroughly under warm water and dry them on a towel, then pour hot boiled water over them and wrap them up overnight. You will get a rich infusion that retains all the beneficial substances of dried fruits much better. You can compose mixtures for compote to your liking, since a lot of different dried fruits are now sold on the markets - from the usual dried apples, pears, dried apricots and prunes to exotic papaya and pineapples.

You can also make compotes from frozen berries and fruits. Boil water with sugar or fructose (it's more expensive, but healthier!), add a few cups of lemon or lime to it, and omit the frozen berries or fruits, or a mixture of both. Bring to a boil and remove from heat. And if you dilute a couple of tablespoons of potato or corn starch, add it to an almost ready compote and let it boil, you will get a hearty and healthy jelly.

Lenten menu is simple and very tasty. Delicious post and bon appetit!

Larisa Shuftaykina