Wellnutrion

1 cup of quinoa 2 sweet potatoes 2 big apples Juice of 1 whole lemon 2 tablespoons of coconut water 2 tablespoons of melted coconut oil 2 teaspoons of cinnamon 1 cup finely chopped peanuts 1 teaspoon dried cranberries For sauce: 1 pinch of fresh thyme 1 pinch of pink Himalayan salt 1 pinch of black pepper 1 tablespoon of olive oil Cook the quinoa in 2 glasses of water on low heat until the water is absorbed. Finely dice the sweet potatoes and apples. Put the potatoes, Stuffed Sweet Potatoes with Quinoa, olive oil, salt and pepper into a deep bowl and mix well. Preheat the oven to 150 degrees and place the sauced potatoes in the baking dish, bake in the hot oven for 20 minutes. Take the apples, coconut oil, coconut water, lemon juice, cinnamon in a deep saucepan and mix several times over low heat. Then pour the drained quinoa and the potatoes you took out of the oven into the pot, mix them a little on the stove. Then take the serving plate and garnish with pistachios, cranberries and t...

1 teaspoon of almond milk 2 tablespoons of chia seeds 1 teaspoon vanilla 1 teaspoon cinnamon half a banana For the top: 1 tablespoon of goji berries 1 tablespoon chopped raw almonds Put the banana in a bowl and mash it with a fork. Mix the chia seeds, vanilla, cinnamon and almond milk well with the banana. Keep the mixture in the refrigerator for an average of 1 hour and garnish with chopped almonds and goji berries before eating.

  4 tablespoons of olive oil ​2×250 gr. skinless salmon fillet 1 teaspoon Dijon mustard juice of 1/2 lemon ​2 teaspoons of capers 1 finely chopped avocado ​cherry tomatoes 1 ball mozzarella cheese, randomly divided A handful of basil leaves 50 gr. chopped walnuts Let's cook the salmon, which we covered with aluminum foil, in the oven at 200 degrees. When the salmon is cooked, take it out of the oven and transfer the salmon to the serving plate without waiting any longer. Mix the Dijon mustard, lemon juice, capers and remaining olive oil well in a bowl. This will be your unique sauce. Divide the avocado, tomato and mozzarella cheese on two plates. Place salmon pieces on top and sprinkle with basil leaves and walnuts. Just before you start eating, drizzle the unique salad dressing on it.

Half of a large cauliflower (separate into florets) extra virgin olive oil 1 lemon zest 1.5 teaspoons of cumin seeds 1 teaspoon of finely chopped fresh parsley 2 tablespoons of dried cranberry 1 teaspoon sea salt Preheat the oven at 200 degrees. Put olive oil, lemon zest and cumin seeds in a deep bowl and mix well. Put the cauliflower, which you cut into flowers, and mix the cauliflower without crushing it, allowing it to absorb the sauce well. Arrange in a single row in the baking dish, let the cauliflower bake in the oven until golden brown. After removing the cauliflower from the oven, sprinkle the parsley, cranberry and salt on it. Serve hot.

  1 stick of cinnamon 6 cloves 6 strawberries 4 tablespoons of unsalted butter 5 large sour green apples (quarter the apples and remove the trash) 5 glasses of water 1 cup of seedless raisins 1 tablespoon of freshly squeezed lemon juice 3-4 tablespoons of honey Half a medium bowl of strained homemade yogurt Crush cinnamon and cloves with a spice grinder, grind, set aside. Melt the butter in a covered pan or saucepan and add the apples. Cook in butter on the lowest heat until the apples are soft and the juice comes out. When the fire is turned off, mash the apple slices thoroughly, add the juice, raisins and spices and cook on low heat again. When all the ingredients are blended and get a nice consistency, turn off the fire. Finally, add lemon juice and honey and serve. You can serve it with a scoop of yogurt or any garnish you want.

2 ripe bananas (270 g) 4 slices of mango (180 g) 1 cup of blueberries (150 g) 1 or 1/2 cup oats if the cup is large (240 g) 3 tablespoons of peanut butter coconut oil to grease the pan 2 glasses of water a pinch of salt Peel the banana, then place the banana, mango, oats, nut butter, water, and salt in a food processor and blend the mixture for one minute until it's nice and smooth. Next, transfer the mixture to a bowl and add the blueberries. Let the mixture rest for a few minutes before you start cooking so that the oats can absorb some liquid. While the mixture is resting, heat the nonstick frying pan and grease it with a little coconut oil. Then, with the help of a spoon, pour it into the pan. Cook until it starts to brown, then flip it over.  

120 g brown rice puffs Almond oil 3 tablespoons 2 tablespoons of coconut oil Honey 2 tablespoons 2 teaspoons vanilla powder pinch of salt Preheat the oven at 180 C. Place the puffed rice in a large bowl and set aside. Then put the remaining ingredients in the pot and gently heat until they reach their liquid form. Pour the mixture over the brown rice puffs and stir. Then put all the ingredients on the baking tray and cook for about ten minutes until the puffed rice is crispy.

  100 g oatmeal 1 tablespoon of honey 150 ml of oat milk (you can also use other plant-based milks: almond milk, coconut milk) Mix all ingredients in a bowl. Then make two jars, store in an airtight container. Keep the prepared containers in the refrigerator overnight. For breakfast in the morning, add any fruit of your choice and consume with pleasure.

  3 tablespoons of extra virgin olive oil 2 large onions, chopped 1 teaspoon freshly ground pepper 10 large organic carrots 6 cups chicken stock or roasted vegetable stock 1 cup of freshly squeezed orange juice 1 fresh ginger root, peeled and grated sea ​​salt Heat a large saucepan over medium heat and add oil. When hot, add onions, reduce heat to low and cover. Cook for 20 minutes, then add the peppers. Then add the carrot and its juice and bring to a boil. Reduce heat and add ginger. Cover and cook until carrots are tender, about 25 minutes. Transfer the mixture to the blender, add the water and blend for about 2 minutes until smooth. Add salt for taste.

1 cup black rice or brown basmati rice 1 teaspoon of sea salt, 2 glasses of water 4 green onions, 1 mango, peeled, pulled and cut. 1 avocado, halved, pulled, peeled and diced 1 or 2 bunches of beets, trimmed and chopped 1 lime zest 2-1/2 tablespoons of freshly squeezed lime juice 1/4 cup extra virgin olive oil 1/2 teaspoon freshly grated black pepper 3/4 cup chopped fresh cucumber Put the rice in a saucepan with 1 teaspoon of salt and water. Bring to a boil over high heat, reduce heat to low, cover and cook until rice is tender, about 45 minutes. Remove the pan from the heat without removing the lid and let the rice sit for another 5 minutes. You will have about 3 cups of rice. Sprinkle rice on the baking sheet to prevent precipitation and allow it to cool to room temperature. Put the chilled rice in the large bowl. Add green onions, mango, avocado, and radish. Then mix with lemon zest, lime juice, oil, 3/4 teaspoon salt, pepper. Using a spatula, gently fold the ingredients together to...

1 medium cauliflower quarter lemon 1 bowl of homemade yogurt 1-2 tablespoons of mayonnaise 2-3 cloves of garlic 1 pinch of salt For the sauce: Half a teaspoon of olive oil 1 teaspoon paprika 1 pinch of dill Separate the cauliflower so that the florets are not spoiled, wash, put in a large saucepan. Add enough water to cover it and throw a quarter of a lemon into the water. Boil the cauliflower in this way, take it off the stove before it gets too soft and drain it. While the cauliflower is cooling, grate the garlic with the fine side of the grater and add it to the yogurt. Add mayonnaise and salt to this mixture and mix well. After taking it to the salad plate, mix the olive oil and chili pepper in a tea glass and add it to the salad. Garnish your salad with dill.

1/2 cooked chicken breast 1/2 cup onion 1/2 stalk celery 2 boiled eggs 2 teaspoons of parsley 1 teaspoon marjoram 1 teaspoon of pineapple 1/2 cup walnuts 1/2 teaspoon of salt 1/2 cup light mayonnaise Blend the chicken breast in a food processor or blender. Finely chop the next seven ingredients and combine with the chicken, salt and mayonnaise.

2 cups dried white beans, 6 glasses of water 1 medium onion, chopped 6 cloves of garlic 1 bay leaf Salt 1/4 cup olive oil 1 tablespoon chopped fresh rosemary, for garnish Rinse the beans well and place them on the stove in a large pot with the water, onion, garlic, and bay leaf. Let stand on very low heat for about 8 hours or until beans are tender. Then put all the ingredients in the blender.  

4 tablespoons of chia seeds 250 ml almond milk 1 teaspoon nectar/syrup 2 tablespoons of coconut yogurt Place the chia seeds, nectar syrup and yogurt in a jar and then pour the milk into it. Then mix it all up. Store the jar in the refrigerator overnight (or 6-8 hours), during which time the liquid will be absorbed and the pudding will form a jelly-like consistency. Chia seeds will also swell at this stage.

100 g oats 50 grams peanuts 1 teaspoon baking powder a pinch of sea salt 1 ripe banana peeled and mashed 150 ml coconut milk or almond milk Blueberry 200 g For service: 2 bananas, peeled and cut into thin slices A little coconut oil A few walnuts First start heating the oven at 120°C. We will use the oven so that the pancakes we cook in the pan do not get cold. First, mash the oats. You can use blender for this. Then take the oats in a bowl and add baking soda and salt. Mix the mashed banana with the milk of your choice (you can also make them in the blender if you prefer). Add the banana mixture to the oatmeal and mix. Heat a nonstick skillet over medium heat, then add the banana slices and cook the bananas until golden brown and caramelized on both sides. Bring the pan to medium heat and add some coconut oil. Add a tablespoon of oil for each pancake. Once the sides are cooked through and the bubbles have risen to the top, sprinkle over a handful of blueberries and flip the pancake ov...

1 frozen banana 1/2 cup i.e. 200 ml brown rice milk (I like brown rice milk as it is naturally sweet, but you can use any other plant-based milk as well) 1-2 tablespoons of peanut butter 1 large handful of spinach (50g) 1 tablespoon of hemp protein Start by peeling and slicing the banana and freeze it for about two hours or overnight. After the banana is frozen, put the banana and other ingredients in a blender and mix until all are homogeneous.  

1 cup of quinoa water 2 cups 1 tablespoon fresh basil, chopped 1 tablespoon fresh thyme, chopped 1/2 onion, finely chopped juice of 1 lemon 1/2 teaspoon unrefined sea salt 1 red pepper, chopped 1/2 cucumber, chopped 1 tablespoon of extra virgin olive oil Cook quinoa according to package directions and let cool. Combine basil, thyme, onion and lemon juice in a bowl. Add salt to the lemon-onion mixture and let it sit for 5-10 minutes. When the quinoa has cooled, add the paprika, cucumber, and lemon-onion mixture. Then combine them all and serve.

For salad 1 large cucumber, chopped 3 medium tomatoes, chopped 1 large red pepper, chopped 1/2 small onion, sliced A handful of fresh mint, chopped Desired amount of feta cheese, cut or crushed (optional) For the Greek sauce: juice of 2 lemons 1 glass of extra virgin olive oil 1 teaspoon dried basil 1 small handful of fresh thyme 1/2 teaspoon of black pepper 1/2 teaspoon unrefined sea salt Combine salad ingredients in a large bowl In a jar, shake or mix all sauce ingredients. Pour over the vegetables and let sit for at least 30 minutes to allow the flavors to meld. Then it will be ready to eat.

  4 tablespoons of miso 2 large shallots roughly chopped 1 teaspoon red chili powder 1 tablespoon of brown sugar juice of 2 lemons 1/4 cup ponzu sauce 1 teaspoon sesame oil 1 cup grape juice or canola oil 1 tablespoon Four skinless salmon Kosher salt and fresh black pepper 1/4 cup seedless sesame seeds 1/4 cup raisins, washed and well dried 2 Cherry tomatoes, halved In a blender, combine miso, shallot, togarashi, sugar, lemon juice, ponzu, and sesame oil and blend on high speed until smooth. While the blender is still running, slowly pour in the grape juice or canola oil and mix. Add salt and pepper. Transfer half to a cup measuring cup and set aside. (Store the rest in a weatherproof container for later use and it will last a week.) Then season the salmon with salt and pepper. Put the sesame seeds on a large plate and place the salmon on it. Take a tablespoon of the water you have set aside and put it in the pan for sautéing. When the oil is hot, the salmon will cook in 8 to 10 mi...

12 pieces of sweet corn 1 small box of thinly sliced ​​chocolate chips 1 medium onion, chopped 2 cloves of garlic 2 glasses of water Pepper and salt to taste Cilantro and sour cream, optional Soak the corn under water for a while to moisten it. Then roast for 1 hour in a 165°C oven. Then cool the corn on a rack and remove it from the cobs. Use a sharp knife to separate the corn from the grains. Put the corn kernels in 2 glasses of water. Then bring it to a boil in a saucepan over medium heat. After the corn boils, add onions, garlic, salt, pepper. Stir for 10 to 15 minutes until the onions turn pink. Garnish with rice and carrots, optionally with sour cream.

2 medium baked potatoes 14 cherry tomatoes 1 tablespoon of apple cider vinegar Salt and pepper 2 cloves of garlic ½ teaspoon Mexican chili powder 1 teaspoon brown miso paste olive oil 200 g black beans 5 g coriander FOR CREAM 200 g cashew 1 teaspoon of tahini 125 ml of water Salt and pepper juice of 1 lemon 2 avocados juice of ½ lime 10 g coriander Salt and pepper ½ red pepper Soak the cashews overnight. Preheat the oven to 200 degrees. Wash the potatoes, pierce the skin several times with a fork and bake in the oven for 60-70 minutes until cooked. While the potatoes are cooking, peel and cut the finely chopped garlic and cherry tomatoes in half and ensure that the olive oil does not boil in a bowl. Add the beans, Mexican peppers, apple cider vinegar, miso, and salt and pepper and cook over a gentle heat for 10 minutes. Then add the coriander, then remove from the stove. To make the cream, take the cashews out of the water and mix all the ingredients together, slowly adding them to the...

  400 grams of dates, 50 g pumpkin seeds 50 g sunflower seeds 100 g oats 4 teaspoons vanilla powder 4 teaspoons of tahini pinch of salt Sesame 60 g Start by opening the dates, then remove the seeds. Then blend it with pumpkin seeds, sunflower seeds, oats, vanilla powder, tahini and salt. Mix until everything is mixed and forms a nice sticky dough. Make 20 equal-sized balls of the mixture and cover each with sesame seeds. Then rest in the refrigerator for an hour. You can store the energy balls in an airtight container or in the refrigerator.

500 g celery (peeled) 6-8 large celery stalks (including leaves) 5 dried lime leaves 1 teaspoon dried lemongrass 400 ml (1 cup) water 400 ml (1 cup) coconut milk 1 teaspoon sea salt Dried lemongrass needs to be softened before cooking. If you have time, leave it to rest in a small amount of water (overnight/a few hours or as long). Wash and peel the celery. With a sharp knife you will need to cut off all the cut root parts and remove the bark. Cut up the remaining white root and place in a medium baking dish. Roughly chop the celery stalks, including all the leaves, and then soak them in water, coconut milk, salt and add them to the pot with the lemongrass. Turn on the stove and start boiling. Put the lime leaves in the tea infuser ball and drop it into your pot. The reason to do this with an infuser ball is because you need to remove the lime leaves before mixing. They are used for flavor, not food. When your soup starts to boil, lower the temperature and simmer gently for 25 minutes....

1 small red cabbage Half a glass of sweet rice wine half a teaspoon of sea salt Half a teaspoon of Chinese five spice powder 2 tablespoons of extra virgin olive oil 1 cup of finely chopped scallions (stems and roots together) 1 cup of sliced ​​almonds 1 avocado (peeled and chopped) To chop the cabbage, we first divide it in two and remove the root part in the middle. Divide each half into four and finely slice at a 90-degree angle. Pour chopped cabbage, sweet rice wine, sea salt, Chinese five-spice powder into a large glass bowl and let it sit at room temperature for 15 minutes. Thanks to this, cabbage; It absorbs wine, salt and spices well. If you are going to serve the salad frozen, you need to keep this mixture in the refrigerator for two hours. Then add the olive oil, almonds and spring onions. We can taste and add a little more salt or wine if needed. Finally, when we add the avocados, our salad is ready. We should consume it within a few hours so that the salad and the ingredient...

100 g coconut flour 100 g oat flour 60 g coconut oil maple syrup 60 ml 1 teaspoon vanilla powder pinch of salt For the caramel: 400 gr. date palm 100 ml of water Almond oil 2 tablespoons pinch of salt For the chocolate layer: 150 g cocoa butter 35 g cocoa powder 8 tablespoons of maple syrup pinch of salt  To make the base, melt the coconut oil over low heat, then mix together the coconut flour, oat flour, maple syrup, and salt until the dough is shaped. Put on a baking sheet with non-greasy paper and lay the dough on it. Place the tray in the freezer while making the caramel. It is enough to mix almond oil, water and salt in a blender until the caramel forms a smooth paste. Spread this mixture over the top of the oat base and put it back in the freezer for at least an hour to fully set. Make chocolate by melting all the ingredients with gentle heat, stirring constantly. When ready, you can take the tray out of the freezer and cut into 16 equal bars. Submerge each glass in the choco...

  250 g red onion 500 g mixed color tomatoes 1 fresh red pepper 75 ml vinegar 140 g brown sugar Thinly slice the onions and put the roughly chopped tomatoes and the sliced ​​peppers in a saucepan. Then put the sugar and other ingredients in the pot. Mix and cook on the stove top to let the ingredients taste and blend. Then boil for 30 to 40 minutes. Then pour it into a sterilized jar and let it cool. It can be stored in the refrigerator for a maximum of 4 weeks.

1 tablespoon of hummus 3 tablespoons of strained yogurt 1 whole wheat flour thin bread apple 3 slices of smoked turkey arugula, parsley First of all, we mix the hummus and strained yogurt in a bowl and spread it evenly on the thin bread Slice the apple thinly and arrange it on the hummus yogurt. According to our taste, we add a few arugula or a pinch of parsley on it. Finally, after we put our smoked turkey on it, we wrap the thin bread in the form of wraps. Then we eat our thin bread, which we cut into two parts, with pleasure.  

1 freshly sliced ​​artichoke 2 tablespoons of olive oil 1 cup thinly sliced ​​mushrooms 1 thinly sliced ​​red onion 2 tablespoons of powdered Parmesan cheese 3-4 basil leaves 1 thin bread made of whole wheat flour 2-3 cherry tomatoes Saute the finely chopped onions and mushrooms in a pan with olive oil until soft. We cut our sliced ​​artichokes into cubes. We open our thin bread made of whole wheat flour on the counter and arrange our artichokes on it. Then we spread the sauteed mushrooms and onions evenly on top. Then we sprinkle our Parmesan cheese on it. While serving our pizza, we decorate it with cherry tomatoes and basil leaves.  

400 g large grain oats 70 g sunflower kernels Cinnamon 4 teaspoons 40 g cracked almonds 60 g roasted coconut chips 1 teaspoon vanilla powder 90 g coconut oil 100 g raisins 50 g pumpkin seeds 160 ml maple syrup Orange juice Preheat the oven to 140 C. Then heat on low until the coconut oil and maple syrup melt. Remove the pan from the heat and add the orange juice, cinnamon and vanilla. Mix the rest of the ingredients (except the roasted coconut chips and raisins) in a large mixing bowl and pour over the melted coconut oil and maple syrup. Spread the mixture flat on a baking sheet and stir every 5 minutes until golden brown (this takes about 45 minutes), then bake. Remove the tray from the oven and let it cool. Once the granola has reached room temperature, add the toasted coconut chips and raisins and stir.  

200 g dates, Zest of 1 orange Juice of 1 fresh orange 1 tablespoon of coconut oil 3 tablespoons of raw cocoa pinch of salt Blend all ingredients except dates and in a blender until completely smooth. Take a teaspoon of the mixture in your hand and close it around the palm. Then dip the ball in cocoa powder. Repeat until you've used all the mixture, then let it sit in the fridge for a while so the balls don't fall apart. While rolling the balls, you can rub some coconut oil on your hands to keep the truffle mixture from sticking too much.  

4 tablespoons of oatmeal 1 tablespoon each of raw almonds, hazelnuts and pistachios soaked in water overnight 2 tablespoons of pomegranate seeds 4 tablespoons of almond milk or milk 2-3 tablespoons of yogurt 1 tablespoon of raw sunflower seeds 1 tablespoon of raisins Oatmeal is placed on the bottom layer of the jar. Almonds, hazelnuts, pistachios and pomegranates are thrown on it. Add milk and yogurt to it. Raw sunflower seeds and raisins are sprinkled on top.

4 carrots 2 bowls of green lentils 2 teaspoons fennel seeds 2 teaspoons of cumin seeds 70 g of watercress 2 red onions 20g coriander olive oil 50 g pine nuts FOR SAUCE: 150 g cashews juice of 1 lemon Salt and pepper 5 tablespoons of water Preheat the oven at 180 C. Peel the carrots and slice as desired, not too thin. Peel the onions and roughly cut them into six. Place the onions and carrots on a baking tray with all the ingredients (except lentils) fennel seeds, cumin seeds, olive oil and plenty of salt and pepper, then bake in the oven for 30 minutes. Heat the pan and fry the pine nuts for a few minutes until they start to dry and start to brown, then let them cool. For the sauce, blend all the ingredients in a high-speed blender until smooth. Then boil the lentils in a saucepan. After boiling, rinse and put in a pan on low heat. Then add the ingredients you cooked in the oven to the pot. When all the ingredients look cooked, remove from the heat and spread the pine nuts and cashews ...

4-5 slices of pumpkin 2 large packets of dark chocolate 1 pack of cream 1 teaspoon ground cinnamon 1 teaspoon coconut sugar or brown sugar Cocoa coconut The pumpkin is peeled, sliced ​​in medium size and lightly boiled with a small amount of water. The boiled pumpkin is crushed in a deep bowl with a hand blender. Completely pureed pumpkin is placed in the serving bowl. The dark chocolates are cut into pieces and placed in a small, deep saucepan, 1 packet of cream is poured on it, cooked over low heat and melted slowly. When the chocolate sauce, which is mixed from time to time, takes the consistency of pudding, cinnamon powder is added and mixed. Coconut sugar is sprinkled on the pumpkin in the serving bowl and the prepared chocolate sauce is poured. Parfait with zucchini, which is kept in the refrigerator for 1-2 hours, is ready to be served.

5-6 pieces of boneless chicken thigh 1 medium yellow bell pepper 1 medium green bell pepper 1 medium yellow bell pepper 1 pinch of dill 1 tablespoon of pine nuts 1 teaspoon of reduced salt soy sauce Half a teaspoon of balsamic vinegar 1.5 teaspoons of extra virgin olive oil 2-2.5 tablespoons of brown sugar Spice mixture obtained from half a teaspoon of cinnamon, ginger, cloves, cumin, curry Chicken pieces are boiled and finely chopped and poured into a deep salad bowl. Yellow, red and green bell peppers are washed, diced and poured into the chicken. The ingredients are mixed thoroughly. Half of the finely chopped dill and pine nuts are added to the mixture. To prepare the dressing for the salad, soy sauce, olive oil, balsamic vinegar, brown sugar are poured into a bowl, the spice mixture is added and mixed thoroughly until the sugar dissolves completely. Then the sauce is poured over the salad and mixed until the sauce reaches all the ingredients. The prepared salad is covered with cli...

1 thin bread made of whole wheat flour 1 tablespoon of peanut butter with tahini added 1 banana Peanut butter and tahini mixture is spread all over the thin bread. Bananas are sliced ​​medium thin. It is placed on the peanut butter and rolled into a thin bread roll. Then the prepared wrap is sliced ​​into portions. Note 1: Peanut butter is a natural source of vegetable oil and is very nutritious, especially for school-aged children. Processed foods and foods prepared with peanut butter instead of sugar are very beneficial.

Wrapping, one of the foundations of traditional Turkish cuisine, consists of a filling tightly surrounded by leaves or leafy vegetables. There are many variations of this dish, but the mix typically combines ingredients such as ground beef, rice or bulgur, various herbs, spices, paprika, ground sumac or tomato sauce, while the wrap is usually a variety of leafy vegetables such as vine, cabbage leaves or chard. The first examples of dolma date back to the Minoan palace complex Knossos on the island of Crete. The modern version was not perfected until the 15th century, although the Persians and Greeks had eaten dishes consisting of stuffed grape leaves. When the Turks captured Istanbul in the 15th century, they adapted the newly found recipes and included stuffing in their cuisine. The mystery dish was originally only consumed in the palace; later on, it became a common food consumed by people at all levels of society. The dish spread as far as the Balkans, North Africa, the Middle East ...

Kongguksu is a Korean summer classic that combines noodles with cold soy milk water. Traditionally, broth is made from scratch by cooking and pureeing soybeans, with the occasional addition of sesame or different nuts. The meal is usually prepared with somyeon noodles and finished with the addition of different toppings such as thinly sliced ​​cucumbers or tomatoes. Ice cubes can be added occasionally to cool the soup.  

Beets are the main ingredient in this colorful Greek dish, which comes in two different versions. While the cooked beets are either covered in a yogurt-based dressing or simply flavored with vinegar, the entire dish can be made into a creamy, thick mash or as a regular salad with chopped beets. Pantzarosalata is traditionally served whole, halved or garnished with crushed walnuts, and is most often consumed as an appetizer.

This cod-based dish is often associated with Lisbon. It consists of salted cod cooked with chickpeas and typically also includes sliced ​​onions, hard-boiled eggs, potatoes, olive oil, parsley, paprika and vinegar. Although it is usually served cold, it can also be cooked in the oven and consumed hot. The name meia-desfeita, roughly translated as "unfinished", allegedly stems from times of famine, when tradition ordered only half of the food.

Conch ceviche is a Bahamian twist on the classic ceviche made with conch (shellfish) meat as the main ingredient. It usually consists of crustacean meat, tomatoes, red onions, bonnet peppers for heat and chopped mango for a little touch of sweetness. This ceviche variety is typically garnished with freshly squeezed sour orange and lime juice. The dish should be served immediately after mixing and flavoring with salt and pepper.

1/4 red cabbage, shredded, 1 medium radish, grated 2 red or yellow bell peppers, chopped 1/2 bunch fresh parsley, finely chopped 1 red onion, chopped, Juice of 2 lemons, 1 head of lettuce or curly, washed and separated individually 1 tablespoon of avocado oil, 650 g mackerel or salmon, 2 teaspoons of cumin, 2 teaspoons of garlic powder For Avocado Sauce; 1/4 cup of water soaked raw cashew, 1/3 cup of lemon juice, 2 cloves of garlic, 1/4 teaspoon of salt, 1 pepper, optional 2 ripe avocados, water to mix Take out your cutting board to get started. For this vegetable fish wrap recipe, you will first prepare the vegetables. In this step, you can either chop the vegetables or grate them. Chop and prepare the red cabbage, pepper, parsley and red onion. A colorful wrap? This recipe has every color! If you want a little more fiber and vitamin C, don't forget to add the radish. Take the chopped vegetables in a deep bowl and pour the juice of 2 lemons on it. Finally, wash the lettuce or curl...

400 grams of chickpeas 1 small clove of garlic 1 tablespoon of tahini 1 lemon extra virgin olive oil After boiling the chickpeas, drain the water and put it in a blender. Peel and add the garlic, then add the tahini, lemon juice and 1 tablespoon oil. Blend it with a pinch of sea salt. Then open the lid and transfer to the plate. You can use a spatula to scrape the bowl down the sides. If desired, lemon juice or sea salt can be added. Serve sliced ​​vegetables such as carrots, cucumbers, radishes or peppers.  

  250 ml of water, 1/2 teaspoon of sea salt, 1/2 red onion, chopped, 1 cup of chopped broccoli, 1 cup of chopped mushrooms, 1/2 red pepper, chopped, 7 eggs, 1 tablespoon of chopped fresh basil, 1/4 teaspoon of red pepper flakes Begin by heating an ovenproof metal saucepan over medium heat. Boil water and sea salt. Add the vegetables and boil the vegetables for 8-10 minutes and then lower the pot. Meanwhile, combine the eggs, basil and red pepper powder and whisk the eggs. Basil adds a ton of flavor to this delicious omelet. But if you don't have basil on hand, thyme works too. And while it's optional, I also love the texture that the paprika adds. After whisking the eggs, drain the vegetables and return them to the pot. Then add the egg mixture. Close the lid of the pan and cook on the stove on low heat for 10-15 minutes. Then transfer the pot to the oven to let the omelet cook. Do not take your eyes off the egg at this step. It will take between 3 and 7 minutes for the omelet ...