Wellnutrion

  3 tablespoons of oatmeals 1 egg 1 tablespoon of yogurt Salt Black pepper Red powdered pepper chili pepper For inside: Sliced ​​Cheddar Cheese Cherry tomato Mix oats, yogurt, eggs and spices in a bowl. If your oats are coarse-grained, you can process them. Then lay the parchment paper on the toaster and spread the mixture on it. Add the cheddar cheese and tomatoes, fold and cook again. You can serve it with lots of greens on the side.

1 cup of cleaned strawberries 3 cups almond milk (or any plant milk) 1 teaspoon of sage 1 packet of vanilla 1 teaspoon of granulated sugar Process the strawberries until they are pureed. Add the other ingredients and whisk until smooth. Pour into a rectangular bowl and put in the freezer. Stir every hour so that it freezes all over. After 8-10 hours, your ice cream is ready.

  Black Mulberry - 250 g Yogurt - 250 g Lemon Peel - 1 tablespoon Lemon Juice - 1 tablespoon Puree the black mulberry in a food processor. Take the yogurt, lemon juice, lemon zest and puree black mulberry in a bowl and mix. Divide the mixture into 2 ice cream molds and insert a wooden stick into them. You can consume the ice cream mold after keeping it in the freezer for 2 hours.

  2 eggs 1 tablespoon of chia seeds 2 tablespoons of milk 2 tablespoons of goat cheese 1 teaspoon olive oil Salt Black pepper Soak chia seeds in milk for 10 minutes to gel. Add all the ingredients into the scrambled eggs and cook in a low-fat pan.

  50 g boiled wheat For the crispy chicken: 150 g chicken breast 100 g flour 70 g milk 2 eggs 150 g crispy breadcrumbs 1 pinch of dried rosemary 1/2 teaspoon paprika black pepper, salt Honey mustard sauce: 30 g mustard 30 g honey 80 g mayonnaise Black pepper For the baked potatoes: 150 g baby potatoes 2 cloves of garlic 1 pinch of fresh thyme and rosemary Salt, pepper For the spiced corn: 50 g of corn 1 pinch of fresh basil 1 pinch of fresh mint 1 pinch of parsley 5 g chives Salt, pepper juice of 1/4 lemon Chicken breast is flavored with spices. Chickens are dipped in a flour mixture prepared with dried rosemary, paprika, black pepper and salt. Then milk and egg are mixed and the chickens are dipped again. Finally, the chickens are breaded by dipping them in crispy breadcrumbs. For the honey mustard sauce, mix all the ingredients in a bowl. For the baked potato, it is washed with the potato skins and cut into 4 parts. Bake for 20 minutes in an oven preheated to 180 degrees with all...

10 leaves of spinach 1 green apple 1 lemon 2 leaves of arugula 1 pinch of parsley 1 pinch of dill 1 pinch of mint After washing and chopping all the ingredients, we throw them into the rondo. We turn it 4 times in the rondo, add a little water and mix it again. We filter it with a strainer and make it ready to drink. If available, you can squeeze it with a juicer.

1 cup of vegetable oil 1 cup of granulated sugar 4 eggs 2 cups gluten-free flour half a teaspoon of salt 3 teaspoons gluten-free baking powder 1 cup of milk (preferably lactose-free) 2 teaspoons of lemon extract 1 teaspoon of zest For Cream: 1 glass of lemon juice 1 tablespoon of cornstarch 100 grams gluten-free butter 2 eggs 1 glass of sugar Bring the oven to 180 degrees. Flour and oil your cake tin and set aside. Add oil and sugar to the cake mix bowl. Add eggs to it and mix with mixer on medium speed for one minute. Add the gluten-free flour, baking powder, salt, lactose-free milk, lemon extract and lemon zest, beat for 3 more minutes. Pour your batter into the cake mold and bake for 30 minutes. Put all the ingredients for the cream in a bowl. Make sure your bowl is heat resistant. Put water in a pot and boil it. Place the bowl with the cream ingredients on the pot. Mix the ingredients until they form a homogeneous mixture. When your cream mixture comes to a consistency, take the bo...

  baguette bread 3 sheets of turkey ham Low-fat feta cheese Mayonnaise 1 tomato 1 pinch of parsley 1 lettuce leaf Cut the baguette according to your portion preference and open the middle. Spread the mayonnaise and line up the turkey hams first. Complete your sandwich with sliced ​​tomatoes, low-fat feta cheese, lettuce leaves and parsley leaves, respectively.

2 waltham butternut squash 1 tablespoon of oil 3 cloves of garlic pomegranate syrup Black pepper Salt for filling 1 cup of barley vermicelli 1.5 cups cold water 1 tablespoon of butter 1 tablespoon of oil Fresh parsley (finely chopped) Fresh mint (finely chopped) Salt Cut the zucchini in half and make square slits on the long sides. Drizzle a little olive oil over it and sprinkle with salt and pepper. Then place the garlic cloves in the middle and bake in a preheated oven at 352 degrees for 30 minutes in a controlled manner. Heat the butter and oil in the pan. Add the barley vermicelli and brown it slightly, then add cold water and salt and cook it on medium heat until it boils, then on low heat after boiling. After cooling, add parsley and mint and mix. When the cooked zucchini has cooled, remove the square cut parts with a spoon and mix with the vermicelli filling. Spread the filling you prepared on the zucchini and serve with a drizzle of pomegranate syrup.

  1 liter of ketogenic vegetable juice 2 bunches of purslane 1 onion (chopped) 1 zucchini (Sliced) 1 clove of garlic (finely chopped) 3 tablespoons of olive oil 1 teaspoon of balsamic vinegar Salt Black Pepper (freshly ground) For the TOP 2 tablespoons of yogurt purslane leaves Black Seeds After removing the purslane and washing it cleanly, cut the leaves and branches into large pieces separately. Set aside a few leaves of purslane to use during serving. Take the onion, zucchini and garlic in a saucepan and sauté for 4-5 minutes. Then add the vegetable broth, salt and pepper and boil until the vegetables are completely soft. When the vegetables are cooked, add the purslane branches first, and then the leaves for 2-3 minutes, and stir quickly. When the soup comes to the boiling point again, remove it from the stove immediately so that the purslane does not die. In the meantime, keep the bowl in which you will serve the soup in a bowl filled with plenty of ice water. Pulse in a food ...

  2,2 lbs of peaches 33,80 oz of drinking water 1 cup of granulated sugar First, wash the peaches with plenty of water and peel them. Then cut them in half and remove the cores. Cut the peaches into 5-6 pieces according to their size. Add peach and granulated sugar into the pressure cooker and mix. Keep mixing until you get a consistency where the sugar won't be visible. Cook the mixture for 8 minutes. Then transfer it through the blender into glass jars or bottles. Wait until the peach juice comes to room temperature. Then put it in the fridge. When you are going to serve, add half a glass of drinking water to half a glass of peach puree. You can drink after mixing. 

  1 tablespoon of olive oil 1 celery stalk 2 onions 2 leeks 1 fennel 2 cloves of garlic 2 sprigs of fresh thyme 1/2 bunch of parsley sprigs 2 teaspoons of salt 6-7 black peppercorns 135,25 oz of water After cleaning all the vegetables, cut them into large pieces. In a large saucepan, first put the olive oil and heat the oil. Take all the ingredients except the parsley stalks and celery leaves into the pot and sauté for 2-3 minutes. Add water, salt and pepper to it. After it starts to boil, cook on low heat for 40-50 minutes. Finally, add the parsley stem and celery leaves and leave to cool. After it cools, pass it through a strainer and make it ready for use.

  2 cups of milk (vegetable or animal) 8 slices of white chocolate (Unsweetened) 3 tablespoons of Erythritol 1.5 tablespoons of beef gelatin 1/2 cup orange juice (freshly squeezed) 2 tablespoons of orange zest Mix all the other ingredients except the orange juice and zest in a steel saucepan and let it boil over low heat. Take the mixture that starts to boil from the stove and add orange juice and orange zest into it and mix. Transfer to serving bowls and leave to cool. Separate the cooled and thickened milk slices from the bowls by turning them upside down and serve.

  1 bunch of mint (leaves removed 50,72 oz of water 2.5 cups of granulated sugar 1 lemon (small sliced) First, boil water and sugar together in a saucepan. Meanwhile, wash the mint leaves and separate the rotten ones. When the mixture has the consistency of sherbet, add the washed mint leaves. When the jam thickens, add the sliced ​​lemon into it. Cook for another 5 minutes on medium heat and remove from the stove.  Tip: The most important trick of mint jam is that its consistency is not too thick. Take it off the stove when it is in liquid form, as it thickens as it cools and is suitable for sugaring.

  4 packs of noodles 4 broccoli 2 chicken breasts 1 capsicum pepper 1 carrot 2 tablespoons of soy sauce 2 tablespoons of olive oil 1 cup of mushrooms (optional) 1 tablespoon of vinegar 1 teaspoon of salt First, put the noodle in the pot and add water to cover it. Boil the noodles in a pot for 6-7 minutes, drain the water and keep it aside. Meanwhile, cut the chicken breast into cubes. Put olive oil in the pan and fry the chicken in oil. After slicing the broccoli, carrots, mushrooms and peppers well, add them to the chicken and continue to fry. Then add soy sauce, a little salt and vinegar and mix. Add the boiled noodles on the chicken. Fry together for 5 minutes.  

   1 avocado 2 tablespoons of black beans (Boiled) 2 tablespoons of white quinoa (Boiled) 2 tablespoons of black rice (Boiled) 2 tablespoons of corn (Boiled) 1 small red onion (Chopped into cubes) 2 tablespoons of raw cashews 1 dragon fruit (diced) 1 quail egg (Boiled) 2 tablespoons of olive oil 1 apple slice green lemon A pinch of nutmeg After peeling the avocado, remove the seed and slice it and place it in the middle of the serving plate. Arrange the remaining materials around this circle as desired. Finally, serve with olive oil and green lemon juice to taste.

  2 scoops of vanilla ice cream 2 tablespoons of finely ground coffee First, put the finely ground coffee into the espresso machine. Add water according to the instructions given by the machine. Then put the glasses under the machine and wait for it to brew. As the coffee brews, it will drip into the glass. Add 1 scoop of vanilla ice cream to the brewed coffee. You can add a small amount of espresso to it.

  You can buy Dutch smoked eel, known as gerookte paling, at almost any haringhuis (herring stand) or vishandel (fish shop) in Amsterdam. In the past, smoked eel was the staple food of the country, but nowadays it has become a somewhat expensive dish due to the scarcity of eels. The meal is both healthy and delicious, packed with omega-3 fatty acids, vitamins, and protein. It is usually served on a bun or cracker and consumed as a snack.

3 slices of sourdough rye bread (Toasted) 3 tablespoons of labneh cheese (whipped to a creamy consistency) 6 quail eggs extra virgin olive oil fresh basil sea ​​salt pink pepper nettle seed Cook the quail eggs in a single, double or triple pan with olive oil until the edges are crispy. Spread labneh cheese on the bread and place the eggs in three different serving options. Serve with basil, olive oil, salt and spices.

  500 ml of milk 8-10 pieces of walnuts 6 strawberries 1 apple (small) 1 tablespoon of raisins 1 banana 1 kiwi 5 cubes of ice 2 tablespoons of honey 2 tablespoons of oats Cinnamon (optional) First of all, peel and dice the apples, bananas and kiwis. Cut the strawberries into 3-4 pieces. Put all the ingredients except the ice pieces into the blender and grind until it becomes puree. Fill the prepared mixture into glasses. Serve with ice and cinnamon.

   juice of 2 lemons 1 pinch of stevia leaves 1 cup (200ml) of water lots of ice. Stevia leaf is a sugar-tasting plant that does not raise blood sugar. I used stevia leaves instead of sugar in all recipes. Boil the stevia herb in 1/2 cup of water. Let it steep for 5 minutes (if you like your lemonade sweeter, you can increase the amount of stevia). Wait for it to cool. Put all the ingredients in a glass and mix.

Maple slaw is the Canadian version of coleslaw, a salad made of onions, maple syrup, and spices. It is usually served as a dessert or snack. There is a version of the salad with apple cider vinegar, celery seeds, mayonnaise, cheese, cereals and even chocolate. Maple slaw can also be used as a seasoning on various sandwiches and hamburgers.

Polbo á feira or pulpo a la gallega is a traditional Galician dish made by cooking octopus, potatoes and sweet paprika powder in copper cauldrons. It is said that cauldrons add a unique flavor to the dish and it is impossible to obtain this flavor with any other ingredient. While in the Sanabria region it is traditionally served with garlic, elsewhere, pulpo a la gallega is served on a wooden board, drizzled with olive oil and sprinkled with coarse salt. It is recommended to pair the meal with a glass of red wine.  

Gnocchi di ricotta is a traditional Italian variety of gnocchi, especially popular in Tuscany. Gnocchi is made with a combination of ricotta cheese, butter, shredded cheese, eggs, flour, nutmeg, salt, and pepper. The ingredients are mixed and made into gnocchi, then rolled in flour and scalded in boiling water. When it reaches the top, it is taken out and served with butter and grated Parmigiano-Reggiano. If there is enough time, it is recommended to leave the mixture in the refrigerator overnight before turning it into small gnocchi.  

Simple and delicious, aloo baingan is a dish made by cooking eggplant and potatoes with onions, tomatoes and various spices. Since aloo means potato and baingan means eggplant, the name of the dish indicates its main ingredients. It is basically a type of sabzi (dry curry) usually served with flat breads like roti and naan. Aloo baingan is a popular Indian lunch commonly packed in lunch boxes in North India. Aloo baingan is said to be even better if made ahead of time because the flavors deepen as the dish rests.

2 cups red lentils 1 onion 2 tablespoons of flour 1 carrot Half a tablespoon of pepper or tomato paste (optional) 1 teaspoon salt Half a teaspoon of black pepper 1 teaspoon cumin (optional) 2 liters of hot water 5 tablespoons of oil sauce (optional) 2 spoonful butter 1 teaspoon red chili powder Put the oil in the pan, fry the chopped onions until they turn slightly pink. Then add flour and continue to fry on low heat. If tomato paste is to be used, add the tomato paste, after frying, add the diced carrots and the lentils that have been thoroughly washed and drained. Add water to it, mix it and close the lid of the pot. Cook on medium heat until the soup boils, and after boiling, cook on low heat, stirring occasionally, until the lentils and carrots soften. After the soup is cooked, mash it with a hand blender. You can also filter it. Add black pepper, salt and optionally cumin and mix. Cook for another 5 minutes and remove from the stove. Put two tablespoons of butter in a small pan an...

  1 can of whole peeled tomatoes 1 medium yellow onion, peeled and cut in half 2 large cloves of garlic, peeled but left whole 2 tablespoons of extra virgin olive oil 1 teaspoon dried thyme A pinch of red pepper flakes (optional) salt to taste Optional for serving: Cooked pasta, grated Parmesan cheese or vegan Parmesan, chopped fresh basil, additional olive oil In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), the halved onion, garlic cloves, olive oil, thyme, and red pepper flakes (if using). Bring the sauce to a simmer over medium-high heat, then reduce the heat to simmer the sauce slowly and steadily for about 45 minutes, or until the oil droplets are free from the tomatoes. Stir occasionally and after about 15 minutes have passed, use a sturdy wooden spoon to smash the tomatoes against the rim of the pan. Remove the pot from the heat and discard the onion. Crush the garlic cloves to the rim of the pan with a fork, then stir the crushed garlic into ...

Piragua is a Puerto Rican dessert consisting of grated ice shaped into a pyramid and then covered with fruit-flavored syrup. It is usually sold in brightly colored cars. The name piragua means canoe in the Taino language, but no one is sure how the word relates to this colorful dessert. The flavors of the syrups used for piraguas range from lemon, grape and strawberry to the more exotic mango, pineapple and coconut.  

Invented in Taichung, Taiwan in the 1980s, bubble tea is a tea-based beverage shaken or mixed with fruit or milk. Bubbles are combined with tapioca balls, also known as pearls or boba, so the drink is often also called boba milk tea, boba tea, tapioca tea, pearl tea or bubble drink. Over the decades, a wide range of ingredients have been incorporated into the production, resulting in many varieties of bubble tea. Some recipes replace milk with cream, ice cream, or soy milk and flavor it with chocolate, coffee, ginger, caramel, rose, or lavender. Others use black tea or green jasmine tea mixed with fresh fruit such as strawberry, apple, mango, avocado, banana, coconut, pineapple, kiwi or peach. However, the most popular varieties are tapioca milk tea and tapioca green milk tea. Bubble tea is not only a drink but also an interactive game, because you never know which sip will be liquid tea and which will yield a sticky and sweet tapioca ball from the giant straw that is an integral part ...

Jamaican fish tea is a light soup or fish broth flavored with salt, pepper, and thyme, unlike other Jamaican soups that are generally hearty and thick. It includes small, inexpensive fish like herring and vegetables like bell peppers, carrots, onions, and green bananas. Some say the soup is a powerful aphrodisiac and can often be found in beach bars.  

Helmipuuro, translated as pearl porridge, is a traditional Finnish dish made with dried potato granules. When combined with boiling milk, the granules swell and turn into translucent, pearl-like spheres. Porridge is often sweetened, complemented with a variety of fruits, and traditionally consumed as a hearty breakfast.  

The name of this cheese is derived from the words galo (milk) and tyri (cheese). This 'milky' cheese is curd cheese made from milk and yogurt. It is produced in Epirus and Thessaly in central Greece and is made from sheep's or goat's milk or a mixture of the two, but the traditional Galotyri is made using only sheep's milk and some salt. Today, it is produced from the thick fat summer milk of sheep and goats traditionally raised in the region in August. Galotyri is a soft, crusty, creamy cheese with a pleasant and fresh flavor. Its aroma is slightly sour and blends well with ouzo and raki. It is not as popular as other cheeses produced in Greece and is sometimes used as a substitute for feta cheese in recipes. It has fewer calories and less salt than plain feta cheese, making it a tasty and much healthier alternative.

Wheaten bread is the name people of Northern Ireland use for brown soda bread. This bread is made without yeast and consists of whole wheat flour, plain flour, salt, bicarbonate of soda, butter, sugar, buttermilk and some oatmeal for sprinkling on the bread. It can be spread with butter and jam when removed from the oven, but wheat bread is also a good accompaniment to soups, cold cuts or smoked salmon. The bread is believed to date back to 1840, when bicarbonate of soda was first introduced to the country.

Funazushi is a type of narezushi that is readily available in Shiga Prefecture in Japan. The dish is made with a type of goldfish called nigorobuna and can only be found in Lake Biwa. The fish is stored in salt, aged for a year, then wrapped in steamed rice and fermented for up to four years. The result is a product with a strong, pungent odor similar to blue cheese; this causes some to love this variety of sushi and some to hate it.  

Kaminari-okoshi, often simply called okoshi, is a popular Japanese confectionery. The main ingredient in Okoshi is expanded rice, created by roasting rice grains until they burst. A mixture of sugar and butter or corn syrup is used to hold the rice together, and after additional ingredients are added, the mixture is shaped or pressed in trays, allowed to dry, then cut into squares. This crunchy Japanese dessert first appeared in Japan during the mid-Edo period and was primarily sold by street vendors around Buddhist temples in Asakusa, one of Tokyo's boroughs. Initially, peanuts were added to enrich the okoshi, but modern versions include other exotic and interesting flavors such as matcha green tea or caramel alongside other nuts, dried fruit, chocolate or sesame seeds. Most okoshi today are factory-made, created in an array of unusual flavors and color combinations, and sold in decorative, colorful boxes. In the Asakusa area, there are still traditional street vendors who prepare...

For the burger: one piece burger bun one tablespoon mayonnaise one slice vegan cheese For the sauce: one tablespoon mustard 2 dessert spoon mayonnaise one dessert spoon bitter sauce 2 dessert spoon ketchup 2 dessert spoon pickle juice one piece crushed garlic For the meatballs: one water glass pea one water glass mexican beans 1/2 water glass chickpeas one tablespoon oat flour one dessert spoon powdered garlic 1/2 tea spoon salt 1/4 tea spoon black pepper 1/4 tea spoon cumin To cook: 3 tablespoon liquid oil Put the meatball ingredients through the food processor and turn into a hand-shaped mortar. Form meatballs with a mold or with your hand. Add oil in a pan that can go into the oven, seal the meatballs for one minute each, and bake them in the oven at 180 degrees for 12 minutes. In the last 2 minutes of cooking, add the cheese to the meatballs. Mix the sauce ingredients in a bowl. Cut the bread in half, spread mayonnaise on it, fry it in a pan at medium temperature and set aside. Spr...

1 cup raw cashews 1/4 cup tahini 5 tablespoons of lemon juice 1/3 cup of water 2 tablespoons of coconut oil 1 tablespoon dijon mustard 1 teaspoon garlic powder 1/4 cup vegan yeast 1 tablespoon of agar agar powder 2 teaspoons of salt 1/2 carrot First, pass all the ingredients except the agar agar powder through the food processor. Add agar agar powder and 1 glass of water to a small bowl. Stir until it boils. After boiling, mix more within 1 minute and add it to the mixture you have taken from the stove and passed through the robot. Pulse again in food processor until ingredients are completely smooth. Put the mixture you prepared in a round non-stick bowl and keep it in the refrigerator until it hardens. After it hardens, remove it from the container and serve by slicing.

  2 medium eggplants 2 medium zucchini 2 medium red peppers 10 cherry tomatoes For Pesto Sauce 1 large bunch of fresh basil 50 grams of pine nuts 75 grams of parmesan cheese 2 cloves of garlic 1 cup of olive oil 1/4 teaspoon salt For Service 2 tablespoons of pomegranate syrup (optional) Cut the zucchini and aubergines, the ends of which you have removed, into large pieces without peeling them. Cut the meaty red peppers, which you cut in half and removed the seeds, into large pieces. Remove the stems of the cherry tomatoes. Thread the chopped vegetables and whole cherry tomatoes onto wooden skewers, respectively. After brushing them with olive oil with the help of an egg brush, bake them on oiled paper in the oven or on the grill until they turn brown. To prepare pesto sauce; After removing the leaves and washing the basil in plenty of water, dry it and finely chop it. Roast the pine nuts in an oil-free pan for 2-3 minutes to make it crispy and to feel its aroma more intensely. Grat...

350 g almonds, 12 cl of water, 1 teaspoon of sesame oil. Rinse the almonds under warm water. Pulse the almonds in a blender for a few minutes until they become a fine powder. While continuing to mix, add the sesame oil, then the water in two parts. The butter should become creamy. Pour into a glass jar and store in a cool place.

  1.5 cups of flour 1 glass of sugar 3 tablespoons of cocoa A little more than half a teaspoon of oil 1 cup of warm tea or warm water 1 packet of baking powder 1 packet of vanilla 1 teaspoon lemon zest 1 tablespoon of lemon juice We mix all the ingredients. Pour into greased cake mold. We bake at 180 degrees upside down.

The pink-colored yen ta fo is a Thai soup consisting of several types of noodles served in a hearty chicken or pork broth flavored with tangy, fermented red tofu. Each bowl of this flavor-packed soup is topped with a variety of seasonings including fish balls, calamari, shrimp, fried tofu, and leafy water spinach. Typically served in traditional Thai restaurants and sold at numerous street stalls, yen ta fo is popular across the country and is often enjoyed as a main course.  

1 kg sardine fish 1 onion (Medium-thick and cut into half moons) 1/4 bunch of parsley (finely chopped) 2 cloves of garlic (thinly sliced) 1 tablespoon butter (Chopped) 2 tablespoons of olive oil 1/2 cup of warm water Salt Black pepper For the citrus sauce 1 lemon rind of 1 lemon 1 orange Peel of 1 orange 1/2 teaspoon of olive oil 2 sprigs of fresh thyme black peppercorns Salt Sort and clean the sardines with their heads or, if desired, without their heads. Place the butter cubes at the bottom of the pan where you will cook the fish and add the onion slices on it. Then put the fish in the pan according to a certain alignment. Add parsley and garlic on it and season with salt and pepper. Then drizzle the olive oil evenly and add the water. For the citrus sauce , squeeze the juice of the lemons and oranges and grate the rinds. Mix the sauce with the help of a blender along with the olive oil and fresh thyme. After adding salt and pepper, let the sauce rest in the refrigerator for 30 minut...

1 grape purslane (washed and cleaned) 8 balls of cheese 4 hazelnut radishes pink rock salt coriander seeds Extra Virgin Olive Oil Roughly chop the purslane with your hands and place it on the serving plate. Add the cheese and radishes and sprinkle some rock salt. For the sauce, roast coriander seeds and add them to good quality extra virgin olive oil. Pour the prepared dressing over the salad and serve.

2 cups peeled and chopped tomatoes 2 cups peeled and chopped roasted capia pepper 1 cup peeled and chopped almond cucumber 1 teaspoon of salt Extra Virgin Olive Oil fresh peas blue poppy Sesame Pass the tomatoes, roasted peppers and cucumbers through the robot. Add salt and seasonings of your choice and leave to cool in the refrigerator. Divide into serving bowls and garnish with a good quality olive oil, fresh peas and spices.

2 cups strained yogurt 2 teaspoons of homemade strawberry jam 2 teaspoons of honey for service fresh strawberries Fresh mint Beat the strained yogurt with honey to a creamy consistency. Pour 1 spoon of strawberry jam into silicone ice cream molds to give a marble-like, wavy appearance. Divide the honey yogurt on it. Insert the sticks. Fill the mold properly by pressing the yogurt with the back of the spoon and leave it in the freezer for 2-3 hours. Serve with fresh strawberries and fresh mint. If you don't have a silicone ice cream mold, you can also use plastic or paper cups.

3 slices of German rye bread 2 tablespoons of strained yogurt 2 tablespoons of feta cheese (Chopped) 1 passion fruit 2 - 3 strawberries (cut in half) 1 small banana (Sliced) Mix the yoghurt and feta cheese to keep it textured and spread it on the breads. Divide the fruits as you wish. Serve with fresh basil and toasted cookies.