{"id":126813,"date":"2026-06-19T09:07:43","date_gmt":"2026-06-19T07:07:43","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=126813"},"modified":"2026-06-19T09:19:11","modified_gmt":"2026-06-19T07:19:11","slug":"trio-rapid-de-salses-amb-xips","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2026\/06\/19\/trio-rapid-de-salses-amb-xips\/","title":{"rendered":"Trio r\u00e0pid de salses amb xips"},"content":{"rendered":"<p>De vegades el temps entre menjars es fa massa llarg. En aquests dies d\u2019horaris impossibles o menjars lleugers, un aperitiu r\u00e0pid ens pot ajudar a arribar amb menys gana.<\/p>\n<p><!--more--><\/p>\n<figure id=\"attachment_125962\" aria-describedby=\"caption-attachment-125962\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-125962 size-full\" style=\"width: 100%; height: auto; display: block; border-radius: 28px; box-shadow: 0 18px 42px rgba(0,0,0,0.12); overflow: hidden;\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2026\/06\/PAG.12_SECCIO_LA_RECEPTA_HORITZONTAL_Trio-rapido-de-salsas-con-chips-Sol-Natural-4.jpg\" alt=\"salsas\" width=\"1000\" height=\"667\" \/><figcaption id=\"caption-attachment-125962\" class=\"wp-caption-text\">\u00a9Iv\u00e1n Iglesias<\/figcaption><\/figure>\n<p>La bona not\u00edcia \u00e9s que no cal complicar-se gaire. Gaudir d\u2019alguna cosa bona per picar, i que a m\u00e9s sigui saludable, necessita molt menys temps del que pensem. Les salses i cremes s\u00f3n perfectes per a aquesta situaci\u00f3, ja que es poden preparar amb antelaci\u00f3 o fins i tot fer-les al moment i gaudir-ne acabades de fer.<\/p>\n<p>Es poden prendre amb bastons de verdura, per\u00f2 si busques un toc diferent i cruixent, els <a href=\"https:\/\/solnatural.bio\/productos-bio\/APERITIVOS\/?\" target=\"_blank\" rel=\"noopener\"><strong>xips de moniato i de remolatxa de Sol Natural<\/strong> <\/a>s\u00f3n un <em>snack<\/em> sabor\u00f3s i original.<\/p>\n<div style=\"max-width: 760px; margin: 34px auto 42px; font-family: Verdana, Geneva, sans-serif; color: #2f2f2f; line-height: 1.72;\">\n<div style=\"display: flex; flex-direction: column; gap: 30px; align-items: stretch; margin: 0 auto 42px; width: 100%;\">\n<div style=\"background: #ffffff; border: 1px solid #eadfce; border-radius: 28px; box-shadow: 0 14px 34px rgba(0,0,0,0.075); overflow: hidden; width: 100%;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-125962 aligncenter\" style=\"width: 100%; height: auto; display: block; margin: 0; border-radius: 0;\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2026\/06\/PAG.12_SECCIO_LA_RECEPTA_VERTICAL_Trio-rapido-de-salsas-con-chips-Sol-Natural-6.jpg\" alt=\"Guasacaca\" width=\"1000\" height=\"1500\" \/><\/p>\n<div style=\"padding: 22px 22px 26px;\">\n<p style=\"margin: 0 0 4px; text-align: center; font-size: 12px; line-height: 1.4; color: #777;\">\u00a9Iv\u00e1n Iglesias<\/p>\n<h2 style=\"margin: 14px 0 14px; text-align: center; font-family: Georgia, 'Times New Roman', serif; font-size: 27px; line-height: 1.15; color: #26332d;\"><strong><span style=\"font-size: 18pt;\">Guasacaca<\/span><\/strong><\/h2>\n<div style=\"text-align: center; margin: 0 0 18px;\"><span style=\"display: inline-block; background: rgb(224 212 152); color: #ffffff; padding: 9px 15px; border-radius: 999px; font-size: 12px; font-weight: bold; letter-spacing: 0.03em;\">TEMPS: 20&#8242; PREPARACI\u00d3<\/span><\/div>\n<div style=\"background: linear-gradient(135deg, #fff8f1 0%, #fffdf8 100%); border: 1px solid #f1e2cf; border-radius: 20px; padding: 20px 20px 18px; margin: 0 0 20px;\">\n<h3 style=\"margin: 0 0 14px; font-family: Georgia, 'Times New Roman', serif; font-size: 20px; line-height: 1.25; color: #26332d;\"><span style=\"font-family: Verdana, Geneva, sans-serif; color: #000000;\">Ingredients<\/span><\/h3>\n<ul style=\"margin: 0; padding-left: 20px; font-size: 14px; line-height: 1.65;\">\n<li><span style=\"color: #000000;\">1 alvocat madur.<\/span><\/li>\n<li><span style=\"color: #000000;\">50 gr. de pebrot verd.<\/span><\/li>\n<li><span style=\"color: #000000;\">1 cullerada de vinagre.<\/span><\/li>\n<li><span style=\"color: #000000;\">1 gra d\u2019all.<\/span><\/li>\n<li><span style=\"color: #000000;\">2 cullerades d\u2019oli d\u2019oliva verge extra.<\/span><\/li>\n<li><span style=\"color: #000000;\">2 cullerades de coriandre fresc picat.<\/span><\/li>\n<li><span style=\"color: #000000;\">Sal al gust.<\/span><\/li>\n<li><span style=\"color: #000000;\">Xips de moniato i remolatxa <strong>Sol Natural<\/strong>.<\/span><\/li>\n<\/ul>\n<\/div>\n<h3 style=\"margin: 0 0 12px; font-family: Georgia, 'Times New Roman', serif; font-size: 20px; line-height: 1.25; color: #26332d;\"><span style=\"font-family: Verdana, Geneva, sans-serif; color: #000000;\">Elaboraci\u00f3<\/span><\/h3>\n<ol style=\"margin: 0; padding-left: 20px; font-size: 14px; line-height: 1.65;\">\n<li>Peleu l\u2019all i retireu la tija i les llavors del pebrot.<\/li>\n<li>Picar a trossos petits i triturar juntament amb la resta d\u2019ingredients excepte l\u2019alvocat.<\/li>\n<li>Quan estigui ben integrat afegir l\u2019alvocat i processar de nou perqu\u00e8 la salsa es torni cremosa i suau.<\/li>\n<li>Corregir de sal si calgu\u00e9s.<\/li>\n<li>Servir amb els xips de moniato i de remolatxa de <strong>Sol Natural<\/strong>.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div style=\"background: #ffffff; border: 1px solid #eadfce; border-radius: 28px; box-shadow: 0 14px 34px rgba(0,0,0,0.075); overflow: hidden; width: 100%;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-125962 aligncenter\" style=\"width: 100%; height: auto; display: block; margin: 0; border-radius: 0;\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2026\/06\/PAG.12_SECCIO_LA_RECEPTA_VERTICAL_Trio-rapido-de-salsas-con-chips-Sol-Natural-7.jpg\" alt=\"Muhammara\" width=\"1000\" height=\"1500\" \/><\/p>\n<div style=\"padding: 22px 22px 26px;\">\n<p style=\"margin: 0 0 4px; text-align: center; font-size: 12px; line-height: 1.4; color: #777;\">\u00a9Iv\u00e1n Iglesias<\/p>\n<h2 style=\"margin: 14px 0 14px; text-align: center; font-family: Georgia, 'Times New Roman', serif; font-size: 27px; line-height: 1.15; color: #26332d;\"><span style=\"font-size: 18pt;\"><strong>Muhammara<\/strong><\/span><\/h2>\n<div style=\"text-align: center; margin: 0 0 18px;\"><span style=\"display: inline-block; background: rgb(224 212 152); color: #ffffff; padding: 9px 15px; border-radius: 999px; font-size: 12px; font-weight: bold; letter-spacing: 0.03em;\">TEMPS: 20&#8242; PREPARACI\u00d3<\/span><\/div>\n<div style=\"background: linear-gradient(135deg, #fff8f1 0%, #fffdf8 100%); border: 1px solid #f1e2cf; border-radius: 20px; padding: 20px 20px 18px; margin: 0 0 20px;\">\n<h3 style=\"margin: 0 0 14px; font-family: Georgia, 'Times New Roman', serif; font-size: 20px; line-height: 1.25; color: #26332d;\"><span style=\"font-family: Verdana, Geneva, sans-serif; color: #000000;\">Ingredients<\/span><\/h3>\n<ul style=\"margin: 0; padding-left: 20px; font-size: 14px; line-height: 1.65;\">\n<li><span style=\"color: #000000;\">180 gr. de pebrots rostits escorreguts.<\/span><\/li>\n<li><span style=\"color: #000000;\">40 gr. de nous pelades.<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00bd gra d\u2019all.<\/span><\/li>\n<li><span style=\"color: #000000;\">1 cullerada d\u00b4oli d\u00b4oliva verge extra.<\/span><\/li>\n<li><span style=\"color: #000000;\">2 cullerades (20 gr.) de pa ratllat.<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00bd culleradeta de com\u00ed molt.<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00bc culleradeta de pebre negre molt.<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00bc culleradeta de canyella.<\/span><\/li>\n<li><span style=\"color: #000000;\">Sal al gust.<\/span><\/li>\n<li><span style=\"color: #000000;\">1 culleradeta de vinagre de poma.<\/span><\/li>\n<li><span style=\"color: #000000;\">Xips de moniato i remolatxa <strong>Sol Natural<\/strong>.<\/span><\/li>\n<\/ul>\n<\/div>\n<h3 style=\"margin: 0 0 12px; font-family: Georgia, 'Times New Roman', serif; font-size: 20px; line-height: 1.25; color: #26332d;\"><span style=\"font-family: Verdana, Geneva, sans-serif; color: #000000;\">Elaboraci\u00f3<\/span><\/h3>\n<ol style=\"margin: 0; padding-left: 20px; font-size: 14px; line-height: 1.65;\">\n<li><span style=\"color: #000000;\">Tritureu tots els ingredients junts amb l<\/span>a batedora excepte el pa ratllat fins a obtenir una crema homog\u00e8nia, per\u00f2 sense que desapareguin les nous per complet.<\/li>\n<li>Aleshores incorporar el pa ratllat, barrejar perqu\u00e8 s\u2019integri i deixar reposar. El pa ratllat absorbir\u00e0 part de la humitat i la salsa guanyar\u00e0 consist\u00e8ncia.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div style=\"background: #ffffff; border: 1px solid #eadfce; border-radius: 28px; box-shadow: 0 14px 34px rgba(0,0,0,0.075); overflow: hidden; width: 100%;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-125962 aligncenter\" style=\"width: 100%; height: auto; display: block; margin: 0; border-radius: 0;\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2026\/06\/PAG.12_SECCIO_LA_RECEPTA_VERTICAL_Trio-rapido-de-salsas-con-chips-Sol-Natural-3.jpg\" alt=\"Crema de yogur\" width=\"1000\" height=\"1500\" \/><\/p>\n<div style=\"padding: 22px 22px 26px;\">\n<p style=\"margin: 0 0 4px; text-align: center; font-size: 12px; line-height: 1.4; color: #777;\">\u00a9Iv\u00e1n Iglesias<\/p>\n<h2 style=\"margin: 14px 0 14px; text-align: center; font-family: Georgia, 'Times New Roman', serif; font-size: 27px; line-height: 1.15; color: #26332d;\"><span style=\"font-size: 18pt;\"><strong>Crema de iogurt amb llima i coriandre<\/strong><\/span><\/h2>\n<div style=\"text-align: center; margin: 0 0 18px;\"><span style=\"display: inline-block; background: rgb(224 212 152); color: #ffffff; padding: 9px 15px; border-radius: 999px; font-size: 12px; font-weight: bold; letter-spacing: 0.03em;\">TEMPS: 20&#8242; PREPARACI\u00d3<\/span><\/div>\n<div style=\"background: linear-gradient(135deg, #fff8f1 0%, #fffdf8 100%); border: 1px solid #f1e2cf; border-radius: 20px; padding: 20px 20px 18px; margin: 0 0 20px;\">\n<h3 style=\"margin: 0 0 14px; font-family: Georgia, 'Times New Roman', serif; font-size: 20px; line-height: 1.25; color: #26332d;\"><span style=\"font-family: Verdana, Geneva, sans-serif; color: #000000;\">Ingredients<\/span><\/h3>\n<ul style=\"margin: 0; padding-left: 20px; font-size: 14px; line-height: 1.65;\">\n<li><span style=\"color: #000000;\">200 gr. de iogurt natural sense endolcir.<\/span><\/li>\n<li><span style=\"color: #000000;\">Suc i ratlladura de pell de \u00bd llima.<\/span><\/li>\n<li><span style=\"color: #000000;\">1 cullerada de coriandre fresc picat.<\/span><\/li>\n<li><span style=\"color: #000000;\">Sal al gust.<\/span><\/li>\n<li><span style=\"color: #000000;\">Un pessic de pebre negre molt.<\/span><\/li>\n<li><span style=\"color: #000000;\">1 cullerada d\u00b4oli d\u00b4oliva verge extra.<\/span><\/li>\n<li><span style=\"color: #000000;\">Xips de moniato i remolatxa <strong>Sol Natural<\/strong>.<\/span><\/li>\n<\/ul>\n<\/div>\n<h3 style=\"margin: 0 0 12px; font-family: Georgia, 'Times New Roman', serif; font-size: 20px; line-height: 1.25; color: #26332d;\"><span style=\"font-family: Verdana, Geneva, sans-serif; color: #000000;\">Elaboraci\u00f3<\/span><\/h3>\n<ol style=\"margin: 0; padding-left: 20px; font-size: 14px; line-height: 1.65;\">\n<li><span style=\"color: #000000;\">En un bol barregeu el iogurt amb el suc de llima, la ratlladura de la pell, el coriandre picat molt fi, l\u2019oli<\/span> d\u2019oliva, el pebre i sal al gust. No es tracta de batre la crema sin\u00f3 nom\u00e9s barrejar per mantenir la consist\u00e8ncia.<\/li>\n<li>Serviu la crema freda.<\/li>\n<li>Si vols aconseguir una crema m\u00e9s densa i untuosa, col\u00b7locar pr\u00e8viament el iogurt en un colador sobre una gasa i deixar reposar durant una hora. Aix\u00ed el s\u00e8rum escorrer\u00e0 i el iogurt quedar\u00e0 m\u00e9s dens.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div style=\"max-width: 1040px; margin: 34px auto 42px; font-family: Verdana, Geneva, sans-serif; color: #2f2f2f; line-height: 1.72;\">\n<p style=\"text-align: center;\"><strong>RECOMENAT PER<\/strong><br \/>\n<strong><a href=\"http:\/\/www.solnatural.bio\/\" target=\"_blank\" rel=\"noopener noreferrer\">Sol Natural<\/a><\/strong><strong><a href=\"http:\/\/www.solnatural.bio\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"td-animation-stack-type0-2 aligncenter wp-image-48172\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2021\/06\/Sol-Natural_Patrocinador.jpg\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2021\/06\/Sol-Natural_Patrocinador.jpg 700w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2021\/06\/Sol-Natural_Patrocinador-696x385.jpg 696w\" alt=\"\" width=\"280\" height=\"154\" \/><\/a><\/strong><\/p>\n<p><strong>Autor:<\/strong> Iv\u00e1n Iglesias, Xef i Professor de Cuina Vegana.<\/p>\n<p><a href=\"https:\/\/www.bioecoactual.com\/ca\/subscripcio\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Subscriu-te<\/strong><\/a><strong> a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n<p><strong><em>Bio Eco Actual<\/em><\/strong>, <em>el teu mensual 100% ecol\u00f2gic<\/em><strong><br \/>\n<\/strong><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2026\/05\/BioEcoActual_Juny_2026.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><strong> Llegir Bio Eco Actual Juny 2026<\/strong><\/a><\/p>\n<p><iframe style=\"border: none; width: 100%; height: 520px;\" src=\"\/\/e.issuu.com\/embed.html?d=bioecoactual_juny_2026&amp;hideIssuuLogo=true&amp;showOtherPublicationsAsSuggestions=true&amp;u=bioecoactual\" allowfullscreen=\"allowfullscreen\"> <\/iframe><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>De vegades el temps entre menjars es fa massa llarg. En aquests dies d&rsquo;horaris impossibles o menjars lleugers, un aperitiu r&agrave;pid ens pot ajudar a arribar amb menys gana.<\/p>\n","protected":false},"author":592,"featured_media":126801,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7161],"tags":[],"class_list":["post-126813","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Trio r\u00e0pid de salses amb xips - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"En dies d\u2019horaris impossibles, un aperitiu r\u00e0pid com una salsa et pot ajudar a arribar amb menys gana als \u00e0pats.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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