GAPS-legal συνταγές

[amande]

αν ειναι αεροστεγως κλεισμενα οχι. Εγω αν το θυμηθω κουναω λιγο το βαζο κλειστο όπως ειναι, για πειτε όμως κι εσεις για φετος δεν εχω φτιαξει ακόμα....

α, οκ...θα τα βάλω τότε σε fido (εν τω μεταξύ είχα αλλά δεν το θυμόμουν χαχαχαχ) βαριέμαι να ανακατεύω, άσε που το ξεχνάω κιόλας

[vera]

Winter Squash Souffle

 

Serves 4

1/4 c nut butter

1 c winter squash, cooked

8 large eggs

4 T ghee

Preheat oven to 350 degrees F.

Place 1 T ghee in each of four 1.5 c (or larger) oven safe dishes (mugs work well) and place in oven to melt.

Blend nut butter and winter squash. Add eggs and mix well. Fill each dish no more than halfway with egg mixture.

Bake 30 minutes, until puffy and cooked through.

Serve immediately with honey and yogurt.

Variations

 

We like to add apples to the ghee while it is melting, then pour the batter on top. The apples bake into the souffle and thatʼs really good!

You can omit the nut butter.

If you donʼt have squash on hand, you can use applesauce instead.

 

http://theliberatedkitchenpdx.com/recipes/winter-squash-souffle/#

[vera]

Almond Bread

 

Ingredients:

 

Homemade almond flour

4 cups crispy almonds

1 cup winter squash, cooked

4 eggs

1/4 cup plus 1 Tbsp ghee or coconut oil

Directions:

 

Fill your loaf pan

Preheat oven to 300 degrees F and melt 1 Tbsp ghee in loaf pan in oven.

Finely grind almonds in food processor – you want them ground as finely as possible without turning them into butter. (This works best if you skinned them before drying them when making your crispy nuts.)

Whisk eggs, squash, and remaining ghee together.

Beat flour into the egg mixture until well blended.

Tip your loaf pan to cover the sides with the melted ghee, then press the mixture into it the pan. Fill it all the way up, since it wonʼt rise much.

Bake for 1 hour and 20 minutes or until a toothpick comes out clean.

 

http://theliberatedkitchenpdx.com/gaps/almond-bread-for-intro/

[vera]

Cranberry Lemon Scones ~ A Grain & Gluten-Free Recipe

 

http://www.riddlelove.com/2012/11/cranberry-lemon-scones-grain-gluten.html#

 

GF Cranberry Lemon Scones

Prep time: 10 minutes, bake time: 15-18 minutes, yields 6 scones

2 cups blanched almond flour

1/2 cup arrowroot powder

1/2 teaspoon baking soda

1/4 teaspoon Celtic sea salt

6 tablespoons butter or coconut oil

2 eggs

zest from 1 lemon

juice from 1/2 of the same lemon (about 1 tablespoon)

1/3 cup dried cranberries

1/3 cup white chocolate chips (optional)

raw honey to drizzle over baked scones

Preheat oven to 350Ί.

Mix together flour, powder, soda, and salt.

While the mixer is mixing, cut in butter, 1/2 tablespoon at a time, until dough is crumbly. If you're using coconut oil, you can dump the whole amount in at once and mix until crumbly.

Whisk together eggs and juice, then stir in cranberries and lemon zest. Pour into dough and mix thoroughly.

Shape dough into a disk, about 1 inch thick. Cut 6 pieces like cutting a pie. Place pieces on baking sheet and bake 15-18 minutes or until hints of brown are around the edges. Drizzle raw honey over scones just before serving.

[vera]

Apple, Raisin, and Butternut Squash Spiced Chutney

This recipe makes 1 quart- sized jar of chutney

 

 

 

Sweet, crisp, silky, and full of spice – this chutney is sure to please. This chutney tastes wonderful topped on homemade fermented yogurt. As part of my fermentation basket, I'm going to include a 1/2 pint jar of chutney, 1/2 pint jar of yogurt, and Wardeh's book, The Complete Idiot's Guide to Fermenting Foods.

 

Ingredients:

 

1/4 cup lemon juice

1/4 cup whey

1/2 cup filtered water

2 cups chopped apples

1 cup roasted butternut squash, chopped

2 tablespoons rapadura or sucanat

1/2 cup raisins

1 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. cardamom

Method:

 

1. Combine lemon juice, whey, water, apples, butternut squash, sweetener, raisins, salt, cinnamon, and cardamom in a medium-sized mixing bowl.

 

2. Transfer to a quart-sized mason jar. Pack down well and add more water if necessary to cover all ingredients. Cover tightly with lid.

 

3. Leave at room temperature for 2 to 3 days. Transfer to refrigerator. Keeps for a few weeks.

 

χωρις τη ζαχαρη φυσικα!

 

http://www.keeperofthehome.org/2012/11/this-christmas-give-the-gift-of-nutrition-through-fermentation-plus-free-printables.html

[vera]

Για τη νεραιδομαμα! ( η παπια σημερα ηταν ΚΟΛΑΣΗ!!!!)

 

 

 

Roast Duck with Orange Glaze and Pan Gravy

 

one whole duck

2 sweet onions, cut in half

butter, for rubbing on the duck

salt and pepper, to taste (buy organic spices here)

 

Orange Glaze and Pan Reduction Sauce:

3 cups orange juice

1/2 cup whole cane sugar OR 1/3 cup honey (buy whole cane sugar here, raw honey here)

1/4 cup soy sauce, preferably naturally fermented (buy raw, unpasteurized soy sauce here)

2 tablespoons reserved duck fat

2 cloves garlic, minced

1 inch piece of ginger, grated

2 tablespoons sprouted flour OR arrowroot powder (buy sprouted flour here, how to make sprouted flour, buy arrowroot powder here)

2 tablespoons dark orange liqueur (how to make orange liqueur)

2 tablespoons butter

 

Preheat the oven to 325 degrees.

Remove the giblets and neck from the cavity of the duck. Set aside. Use them to make stock or gravy.

Rinse the the duck thoroughly inside and out, then pat dry completely with a kitchen towel. Place on the roasting pan.

Stuff the duck cavity with the onions. Score the duck in a crosshatch pattern with a sharp knife. Tuck the wings under the duck so they donʼt stick out and get too brown. Skewer the cavity closed with a toothpick or bamboo pick. Tie the legs together with kitchen twine.

Rub the duck with butter, and season with salt and pepper. Place the duck in the oven to roast for 3 hours.

In the meantime make the orange glaze: In a saucepan, bring the orange juice, sugar, and soy sauce to a boil over medium high heat. Lower the heat and simmer until the sauce is reduced by half, about 20 minutes. Set aside and cover.

During the last hour of roasting, remove a few tablespoons of the reduction sauce from the pan you set aside, and in a separate bowl, use it to brush the orange glaze over the breast of the duck, repeating 2-3 times during the time.

Then raise the temperature to 375 degrees, and roast for an additional 30 minutes or until the skin is browned and crispy.

Remove from the oven place the duck onto a cutting board. Brush with a little more orange glaze. Let the duck rest for 20 minutes so the juices donʼt run out of the bird when you cut into it. Pour the juices from the roasting pan into a bowl so the fat can separate.

While the duck is resting, make the pan reduction sauce: Skim two tablespoons duck fat from the bowl of roasting juices and pour into a skillet heated to medium high heat. Saute the garlic and ginger in the duck fat until browned, about 1-2 minutes. Slowly add the remaining orange glaze, whisking constantly, scraping up any browned bits as you go. Reduce the pan sauce until it reaches the desired consistency, thick and glossy. Turn off the heat, and add the orange liqueur and butter, stirring until the butter melts completely.

Carve the duck and serve with the pan reduction sauce spooned over the slices.

 

http://ournourishingroots.com/roast-duck-with-orange-glaze/?

 

Χωρις ζαχαρες και τα τοιαυτα φυσικα!

[vera]

http://wholenaturallife.com/2012/12/03/coconut-berry-delights-a-tasty-way-to-eat-more-coconut-oil/

 

Coconut Berry Delights

 

Ingredients:

 

1 cup expeller-pressed (refined) coconut oil

 

1/2 cup mixed frozen berries, such as raspberries, blueberries, pomegranates, cherries and strawberries

 

1 teaspoon vanilla extract

 

14 drops SweetLeaf clear liquid stevia (or substitute honey to taste)

 

Method:

 

Gently melt coconut oil on the stove. While the oil is melting, briefly process the frozen fruit in a food processor so itʼs chopped up into small pieces. Add the vanilla extract and stevia.

 

Pour the melted coconut oil into your food processor and process to mix with the fruit and other ingredients. Continue mixing until all of the fruit is smoothly blended into the oil.

 

The mixture should now be a thick blended consistency. If for some reason your mixture is still frozen and not blending properly, you can remove some of the frozen bits and gently melt them on your stove. Once melted, return the mixture to your food processor and try again to mix everything together smoothly.

 

Scoop finished mixture into molds (such as these Silikomart molds, or even ice cube trays) or simply drop spoonfuls on a parchment paper-lined surface such as a cutting board. Using the mold will make your coconut berry delights prettier, but simply dropping them as spoonfuls works just as well if you donʼt have or donʼt want to use molds or ice cube trays.

 

Put molds or parchment paper-lined surface into the freezer to firm up the delights. After half an hour or so, or whenever they have become solid, remove from the molds/parchment paper and store in a container in your freezer. Enjoy whenever you feel like you need (or want!) some coconut oil.

 

Note:

 

I wouldnʼt eat more than one or two of these at once (at least starting out), as eating too much coconut oil all at once can cause intestinal upset. (Something Iʼve experienced firsthand.) How much is too much seems to vary from person to person, so I recommend experimenting gradually if you donʼt yet know your own tolerance level.

[vera]

http://wholenaturallife.com/2012/11/28/chocolate-coconut-butter-bites-eat-your-chocolate-coconut-butter-on-the-go/

 

Chocolate Coconut Butter Bites

 

Ingredients:

 

1 lb. (or 5 1/3 cups) unsweetened shredded coconut

 

1/2 cup cocoa powder

 

1 teaspoon honey

 

7 drops SweetLeaf clear liquid stevia (or substitute more honey to taste)

 

1/4 teaspoon vanilla extract

 

Method:

 

Dump shredded coconut into your food processor. Process until the shredded coconut becomes liquid. This usually takes about 10 to 15 minutes in my food processor. During this process, occasionally turn off the food processor to scrape down the sides of the bowl and reincorporate far flung pieces of coconut.

 

Add the cocoa powder, honey, stevia and vanilla. Process until all ingredients are thoroughly mixed.

 

Taste the coconut butter. If you are happy with the texture, spoon it into molds (such as these Silikomart molds. Partially filled ice cube trays would probably also work well if you donʼt have chocolate molds.). If you prefer a smoother texture, continue to process the butter until it reaches your desired consistency before spooning into molds.

 

Put molds into the freezer for thirty minutes or so to allow coconut butter to harden. After itʼs completely solidified, pop out finished bites and store in a container in your freezer. Enjoy!

 

Notes:

 

If your food processor is on the smaller side, you may want to start out processing just half of the shredded coconut. Allow the food processor to run for about 5 minutes, at which point the coconut should have reduced in volume enough that you can add in the second half without overfilling your machine.

 

I have brought these coconut butter bites through airport security several times without any issues. As long as they stay completely solid you should not have any problems. Just make sure to start out with them frozen (or at least thoroughly chilled) to minimize the chance that they will start melting before you make it through security.

[Katerinoula23]

http://wholenaturallife.com/2012/11/28/chocolate-coconut-butter-bites-eat-your-chocolate-coconut-butter-on-the-go/

 

Chocolate Coconut Butter Bites

 

Ingredients:

 

1 lb. (or 5 1/3 cups) unsweetened shredded coconut

 

1/2 cup cocoa powder

 

1 teaspoon honey

 

7 drops SweetLeaf clear liquid stevia (or substitute more honey to taste)

 

1/4 teaspoon vanilla extract

 

Method:

 

Dump shredded coconut into your food processor. Process until the shredded coconut becomes liquid. This usually takes about 10 to 15 minutes in my food processor. During this process, occasionally turn off the food processor to scrape down the sides of the bowl and reincorporate far flung pieces of coconut.

 

Add the cocoa powder, honey, stevia and vanilla. Process until all ingredients are thoroughly mixed.

 

Taste the coconut butter. If you are happy with the texture, spoon it into molds (such as these Silikomart molds. Partially filled ice cube trays would probably also work well if you donʼt have chocolate molds.). If you prefer a smoother texture, continue to process the butter until it reaches your desired consistency before spooning into molds.

 

Put molds into the freezer for thirty minutes or so to allow coconut butter to harden. After itʼs completely solidified, pop out finished bites and store in a container in your freezer. Enjoy!

 

Notes:

 

If your food processor is on the smaller side, you may want to start out processing just half of the shredded coconut. Allow the food processor to run for about 5 minutes, at which point the coconut should have reduced in volume enough that you can add in the second half without overfilling your machine.

 

I have brought these coconut butter bites through airport security several times without any issues. As long as they stay completely solid you should not have any problems. Just make sure to start out with them frozen (or at least thoroughly chilled) to minimize the chance that they will start melting before you make it through security.

 

Είχε ένα link με μέντα yum!!! που βρίσκουμε mint extract οεο?? iherb??

[Katerinoula23]

Rosie για να μην χαλάω το άλλο θέμα...

 

Στην δεύτερη εκδοχή που μου έκανες quote πόσο μέλι βάζεις περίπου?

[Rosie]

Rosie για να μην χαλάω το άλλο θέμα...

 

Στην δεύτερη εκδοχή που μου έκανες quote πόσο μέλι βάζεις περίπου?

 

Περίπου 3 κουταλιές της σούπας, δοκίμασέ το όμως πριν το βάλεις στις φόρμες.

 

Τώρα πήρα βούτυρο κακάο από το Keimling και το αποτέλεσμα είναι αρκετά καλό σε συνδιασμό με το κακάο της Dagoba (πήρα και κακάο Valrhona και ήτανε κόλαση τα σοκολατάκια αλλά και οι τρουφίτσες!).

 

Αιθέριο έλαιο από πορτοκάλι πήρα από το iherb, δυο σταγονίτσες αρκούνε σε κάθε δόση:

Now Foods, Organic Essential Oils, Orange

Έχω πάρει και το almond extract της εταιρείας αυτής αλλά δεν μας άρεσε, σκέφτομαι να πάρω και αυτό της μέντας για after-eight sensation (τα έτρωγα πάρα πολύ στην Αγγλία τα After-eight!)...

[yotasam]

Homemade Vanilla Extract

- 3 medium vanilla beans, or 1 1/2 fat ones

- 1 cup rum or vodka

Have ready a 1-cup glass jar or bottle with a tight-fitting lid; I used an empty (and clean, obviously) jar of jam. Pour boiling water into it, let rest for 10 minutes to sterilize, and pour out the water.

Using a sharp knife, slice the beans open lengthwise to expose the seeds. Tuck the beans in the jar and fill with liquor. Close the jar, shake it a few times, and place it in a cool, dark cabinet; you may have to whisper a few words of reassurance if the jar is, understandably, a little frightened.

Let the jar rest in there for 8 weeks, shaking it again once or twice a week, or whenever you remember to. The mixture will get darker and darker over time.

You can start using your extract by the end of the eighth week. Use however much you need, and when you notice that you're running a little low -- that you've used, say, 20% of the extract -- top it off with more liquor (preferably of the same type) and shake again.

And every once in a while, when you're using a fresh bean in a recipe, you can add the empty pod (rinsed off and dried if it's been steeped in milk or cream) to the jar**.

If you continue to "feed" it this way, the extract will keep forever; just remove some of the older beans if the jar becomes too crowded.

** Remember that those empty pods can also be placed in your sugar jar, olive oil bottle, or tea tin to flavor them, too.

[yotasam]

How to Make Your Own Almond Extract

By Jillian Downer, eHow Contributor

Making your own homemade extracts and oils is an easy process. A two-ingredient process, creating your own almond extract is merely a waiting game. Making homemade extracts is a great way to make homemade gifts and it will also save you loads of money. Here's an easy recipe for making your own almond extract right at home.

Difficulty:

 

Easy

Instructions

Things You'll Need

• 12 whole raw almonds (skinless)

• 16 oz. vodka

• 16 oz. dark glass bottle with tight-fitting lid

1.

o 1

Drop the almonds into the bottom of the your dark glass bottle.

o 2

Pour the vodka over the almonds and fill to the top of the bottle. Put the lid on and close tightly.

o 3

Place the vodka and almond mixture in a cool and dark place, like a pantry or garage, and let the mixture sit for 2 months.

o 4

Shake the mixture every 3 to 5 days for the entire 2 month period. Do not remove the lid.

o 5

Once the mixture has set for 2 months it is ready to be used. Continue to store it in a cool and dry place.

Tips & Warnings

• Dark bottles work best for making extracts, but if you can't find a dark bottle, you can simply use a regular clear glass bottle.

[yotasam]

Μια φίλη αντικαθιστά τη βότκα με τσικουδιά χωρίς πρόβλημα. Και εγώ με τσικουδιά θα τα κάνω (αν βρω ποτέ χρόνο). Τη θεωρώ πιο ασφαλή, μιας και είναι δική μας παραγωγή.

[soevan07]

Εφτιαξα χθες λαρδί!

Πανεύκολο!!!!

Σήμερ4 θα τηγανίσω τα αυγά μας εκεί και θα σας πω εντυπωσεις. Λέω να κάνω και σαπουνάκι οικολογικό.

 

 

 

Κορίτσια' date=' τη συνταγή που σας έβαλα για το λαρδί

που φτιάχνεται στην κατσαρόλα ξεχάστε την!

 

Τζίφος!

 

Απο 3 κιλά λίπος, έβγαλα μόνο 460 γρ λαρδί!

 

Την επόμενη θα κάνω αυτό που είπε η fairysmom:

Στη γάστρα για 3-4 ώρες.

 

 

Ξένια, τι γάστρα έχεις?

Εγώ έχω [b']αυτή[/b] απο Pyrex.

Tο καπάκι του όμως δεν κλείνει "ερμητικά"...

Θα το επηρρεάσει λες??

 

 

 

ΥΓ-1: Eαν αποφασίσεις να παραγγείλεις το ¨"οργανικό βούτυρο καριτέ"

πες το μου για να το παραγγείλουμε μαζί

και να μοιραστούμε τα έξοδα αποστολής.

ΥΓ-2:Δες με την στάχτη τι μπορούμε να κάνουμε

(απο την στάχτη φτιάχνεται και η ποτάσσα που σου έλεγα)

http://alttherapy.blogspot.gr/2012/11/blog-post_6966.html#axzz2E7tnMjlL

[vera]

Κοιτα κι απο τη γαστρα δεν βγαζεις πολυ λαρδι....ειναι σαφως λιγοτερο απο το λιπος που βαζεις.

[Katerinoula23]

Κορίτσια μιας που το έφερε η κουβέντα το λαρδί το χρησιμοποιείτε? Εγώ μια φορά έφτιαξα με επιτυχία με τις οδηγίες της Γιώτας αλλά μου μύριζε πολύ έντονα σαν γουρουνίλα και στα φαγητά έδινε μια πολύ έντονη μυρωδιά. Λ΄πος από κοτόπουλο έχετε φτιάξει? Ο χασάπης μου δίνει κάτι "κοκ'ορια" όπως τα λεει τίγκα στο λίπος και θα ήθελα να δοκιμάσω. Πώς γίνεται? Εχετε φτιάξει?

[Rosie]

Κατερίνα όταν κάνεις ζωμό κοτόπουλο/κοκόρι τον βάζεις στο ψυγείο και πάνω-πάνω μαζεύεται το λίπος. Το αφαιρείς αν θες και μαγειρεύεις μ' αυτό.

Εγώ το πίνω μαζί με το ζωμό, συνήθως μαγειρεύω με λάδι καρύδας.

 

Δέστε αυτό:

How to Make Cultured Butter

Καλό είναι να δούμε πως να φτιάξουμε το δικό μας βούτυρο μια και έχουμε ωμή κρέμα.

Αν είχα το μίξερ της Kitchen Aid θα το δοκίμαζα σήμερα κιόλας, αλλά δεν έχω μίξερ, μόνο ένα μικρό χεριού.

Να γίνεται άραγε με το hand-blender?

[miriki]

Close the jar, shake it a few times, and place it in a cool, dark cabinet; you may have to whisper a few words of reassurance if the jar is, understandably, a little frightened.

 

χαχαχα!

[yotasam]

Εγώ πάντως όταν είχα φτιάξει λαρδί από τα δικά μας γουρούνια, μια χαρά το έβαζα παντού χωρίς να μου μυρίζει. Ακόμη και στις φακές και τα χλωρά φασολάκια. Παντού μιλάμε. Και τα φαγητά μου ήτανε τέλεια.

Όταν φτιάχνεις λαρδί στη γάστρα δεν θα κλείσεις το καπάκι. Πρέπει να βλέπεις πότε θα είναι έτοιμο ώστε να μην σου καεί το λίπος μαζί με το νερό το οποίο εξατμίζεται.

[fairy's mom]

Κορίτσια, τη συνταγή που σας έβαλα για το λαρδί

που φτιάχνεται στην κατσαρόλα ξεχάστε την!

 

Τζίφος!

 

Απο 3 κιλά λίπος, έβγαλα μόνο 460 γρ λαρδί!

 

Την επόμενη θα κάνω αυτό που είπε η fairysmom:

Στη γάστρα για 3-4 ώρες.

 

 

Ξένια, τι γάστρα έχεις?

Εγώ έχω αυτή απο Pyrex.

Tο καπάκι του όμως δεν κλείνει "ερμητικά"...

Θα το επηρρεάσει λες??

 

 

 

ΥΓ-1: Eαν αποφασίσεις να παραγγείλεις το ¨"οργανικό βούτυρο καριτέ"

πες το μου για να το παραγγείλουμε μαζί

και να μοιραστούμε τα έξοδα αποστολής.

ΥΓ-2:Δες με την στάχτη τι μπορούμε να κάνουμε

(απο την στάχτη φτιάχνεται και η ποτάσσα που σου έλεγα)

http://alttherapy.blogspot.gr/2012/11/blog-post_6966.html#axzz2E7tnMjlL

Exω αυτην

http://www.cookshop.gr/ProductDetail.aspx?nodeSerial=001001001002001004&nodeId=54&productId=1194

Και από μια σακουλα λιπος εβγαλα γύρω στα 900γρ πανω κατω

 

Εμενα δεν μου μυριζει ασχημα και το βαζω κυριως στα αυγά. Το φαγητό το κανω κυρίως με λιπος από ζωμό, που περιεγραφε και η Ροζυ.

 

Δεν καταλαβα αυτό που ειπε η ΓΙωτα για το καψιμο και το νερό.

Με την γαστρα είναι σχεδόν αδύνατον να καει ένα φαι και δεν εχω δει να μαζευεται νερό. Νομιζω οτι εβγαλα σκετο λαρδί.

 

Θα σε παρω τηλ για το καριτε.

[Katerinoula23]

Κατερίνα όταν κάνεις ζωμό κοτόπουλο/κοκόρι τον βάζεις στο ψυγείο και πάνω-πάνω μαζεύεται το λίπος. Το αφαιρείς αν θες και μαγειρεύεις μ' αυτό.

Εγώ το πίνω μαζί με το ζωμό, συνήθως μαγειρεύω με λάδι καρύδας.

 

Δέστε αυτό:

How to Make Cultured Butter

Καλό είναι να δούμε πως να φτιάξουμε το δικό μας βούτυρο μια και έχουμε ωμή κρέμα.

Αν είχα το μίξερ της Kitchen Aid θα το δοκίμαζα σήμερα κιόλας, αλλά δεν έχω μίξερ, μόνο ένα μικρό χεριού.

Να γίνεται άραγε με το hand-blender?

 

Εγώ που έχω το kitchen aid το έχω κάνει αυτό. Το είχε πει και οΠαρλιάρος μια φορά αν δεν πετυχαίνει η σαντιγύ να την κάνουμε βούτυρο. Είναι έτοιμο σε ένα λεπτό..

 

Αν έχεις αυγοδάρτη στο μπλέντερ θα γίνεται

[amande]

φτιάχνει κι ο jamie τέτοιο βουτυράκι

[Katerinoula23]

Κορίτσια όταν ξαναφτιάξετε λαρδί πάρτε μερικές φωτό να ανεβάσετε να δω κι εγω.... Παντως η υφή βγήκε τέλεια λευκή και βελούδινη απλά η μυρωδιά λίγο... Καλά έχω ένα θέμα εγώ αφού μου μυρίζει το βούτυρο στα φαγητά

[Katerinoula23]

Είχα διαβάσει κάπου ότι επιτρέπεται το maple syrup grade b. Αραγε ισχύει; Μπορεί να θερμανθει;