Wellnutrion

  Yogurt (1 Bowl) Walnut (1 Handful) Honey (1 tablespoon) Chia Seed (2 Tablespoons) Blueberries (1 portion) Strawberry (1 portion) Take the chia seeds on a plate and add yogurt to it. Let stand for half an hour for the seeds to swell. Let's add honey and fruits to the yogurt. If you want, you can also add any nuts you want.

Black pepper (0.5 Teaspoons) Salt (1 Teaspoon) Tomato paste (1 Dessert Spoon) Water (0.5 Cups of Water) Onion (1 Piece) Spinach (2 Large Bowls) Olive oil (4 Tablespoons) Let's wash the spinach thoroughly and soak it in a little vinegar water. Chop the onions small. Let's fry the onions in a little oil. Then add the tomato paste and fry it. Let's add the spinach and fry it.   STEP 5 Add salt and spices. Let's add the water and cover it and let it cook for a while. Let's serve after cooking.

Black pepper (1 Teaspoon) Salt (1 Dessert Spoon) Rice (5 Tablespoons) Water (3.5 Tea Cups) Capia Pepper (2 Pieces) Bulgur for Rice (1 Tea Cup) Green pepper (2 Pieces) Barley Noodle (1 Tea Cup) Dill (0.5 Bunch) Red pepper (1 Dessert Spoon) Tomato sauce (5 Tablespoons) Olive oil (8 Tablespoons) Let's fry the barley noodle in 3 tablespoons of olive oil until it turns color. Let's take the fried noodle in a separate bowl. Let's take 5 tablespoons of olive oil with our finely chopped onion in our pot and fry it. Add our finely chopped peppers and fry them a little, then add the tomato sauce. Let's add the washed rice and bulgur along with the roasted barley vermicelli and add the salt and hot water. After boiling, let's reduce the heat and cook until the water is absorbed. Let our cooked salad rest for 10-15 minutes, then sprinkle it with finely chopped dill and spices, mix it and put it on the serving plate.

Baking powder (1 package) Baking soda (1 Teaspoon) Salt (1 pinch) Lemon (1 Piece) Lemon juice (2 Desserts spoons) Strained Yogurt (1 Tea Cup) Honey (2 Tablespoons) Butter (5 Tablespoons) Sugared vanilla (1 package) Strawberry (1 Cup of Water) Gluten-Free Flour (3 Cups of Water) Let's mix the strawberries with lemon juice and honey in a bowl. Let's knead the butter and flour in the mixing bowl, then mix all the other ingredients and get a very runny dough. Let's add the strawberries we wet with lemon juice to the dough and mix it up and down for a couple of turns. Let's take walnut-sized pieces from the dough with a tablespoon that we wet or oil and put them on our tray. Let's cook for 15-20 minutes in the oven that we heated to 170 degrees.

1 glass of milk (200 ml) Half of 1 medium banana 1 tablespoon of yogurt (45 g) 1 tablespoon of flax-seed (7 g) 1 teaspoon of honey (10 g) 1 teaspoon of cinnamon (2 g) Half a teaspoon of ginger (2 g) Peel the skin of the banana and slice into small pieces. We take banana, flax-seed, honey, cinnamon, ginger and yogurt in blender. Finally, add 1 cup of milk cooled in the refrigerator on top of the other ingredients. Close the lid of the blender and grind all the ingredients first at low speed and then at high speed. We run the blender for a few minutes until the ingredients get a smooth consistency. When we get the consistency we want, we take the mixture into the serving glass. At this stage, you can sprinkle dried fruit particles or ground nuts such as almonds, walnuts, hazelnuts on the flaxseed smoothie for extra flavor and a pleasant appearance.

Black pepper (1 Teaspoon) Salt (1 Tablespoon) 1 Garlic Dried Mint (1 Teaspoon) Red pepper (1 Teaspoon) Dried Basil (1 Teaspoon) Broccoli (1 Kilogram) Olive oil tacos (1 Teaspoon) After washing the broccoli, cut it into small pieces. If the stems are thick, let's cut them down. Add all the spices in a bowl and mix with olive oil. Let's pour this sauce into the mixture we prepared and mix it well. Let's add the broccoli pieces that we have sauced on the baking tray or the greased glass baking dish. Let's lay the soaked oil paper on it and bake it like this for a while at 180-200 degrees. Then remove the oiled paper and wait for it to brown slightly. After 35-40 minutes, broccoli is ready to serve. You can serve it with garlic yogurt on it.  

Parsley Bunch (12 Branches) Lemon (1 Piece) Green olive (1 Bowl) Dill (1 Small Bowl) Pomegranate Sour (2 Tablespoons) Red Capia Pepper (1 Piece) extra virgin olive oil (0.5 Tea Cups) Finely chop the olives. Finely chop the capia pepper, parsley and dill. Mix lemon juice, olive oil and pomegranate syrup. We mix it with other ingredients and serve. Add salt if needed.

Let's wash the spinach in plenty of water until it goes to the sand. Then boil it for 1-2 minutes in plenty of boiling water and throw it into cold water. Let's fry the onions that we cut into cubes in the pan. Let's add the capia peppers, mushrooms and tomato paste that we cut into small pieces on the roasted onions and continue cooking. Let's throw the spinach and continue cooking for 7-8 minutes. You can take it from the stove and serve it with your desired meat, chicken, fish dishes or alone.    

Black pepper (1 Teaspoon) Salt (1 Dessert Spoon) Water (6 Cups of Water) Lemon (1 Piece) Green zucchini (2 Pieces) Cornflour (3 Tablespoons) Olive oil (0.5 Tea Cups) Let's start by adding olive oil and cornmeal to the pot and frying. When the color of the corn flour starts to change, let's add the grated zucchini. Sprinkle salt and pepper on the grated zucchini and fry until the zucchini releases their juices. When the pumpkins release their juice, add the measured water, squeeze the lemon and cook for 20-25 minutes. Let's serve hot.

Half a glass of tahini (100 g) 2 tablespoons of warm water (20 g) Juice of half a lemon 1 clove of crushed garlic 3 or 4 florets of broccoli 1 carrot diced into cubes Half a purple onion, diced Half zucchini diced 1 tablespoon of sunflower oil (10 g) 1 tablespoon of your favorite seasonings (10 g) 1 cup of boiled chickpeas (200 g) 1 tablespoon of sunflower oil (for chickpeas) (10 g)   Mix tahini, 2 tablespoons of warm water, lemon juice, crushed garlic in a deep bowl. Make sure you get a homogeneous mixture. In a different, deep bowl, add the broccoli cut into small pieces, the carrot, onion, zucchini and sunflower oil. You can adjust it according to your own taste by adding your favorite spice mixes on it. After mixing, distribute on a baking sheet. Bake for 15 minutes at 200 degrees. Add 1 tablespoon of sunflower oil to a flat pan and heat it a little. Then throw the boiled chickpeas into the pan. You can add spices that you think are compatible with it. Take the pan off the stove af

3 tablespoons of butter (30 g) 1 avocado 2 carrots 1 cup of boiled peas (200 g) 1 red pepper 1 green pepper Greens to your taste 1 lemon and half an orange 1 cup of boiled buckwheat (200 g) 1 teaspoon of Chia seeds (5 g) Salt, pepper and cumin according to your taste   Peel and thinly slice the avocado to prevent it from browning. Mix the lemon juice and salt and leave the slices in it. This will prevent rapid darkening. In a preheated pan, saute the butter, peppers and peas separately for 7-8 minutes. Finely cut the carrot. In a different medium saucepan, sauté a cup of buckwheat with a tablespoon of butter. Add hot water and salt and cook for 10 more minutes. Create your bowl by arranging the buckwheat in a large bowl first and then the vegetables neatly. You can serve on the bowl by garnishing it with chia seeds, greens or pomegranate.

After grinding the sesame and chia, let's put all the ingredients in the food processor and run the robot. It might be a little sticky dough, don't worry. Let's heat the oven to 160 degrees. Let's put the dough on a baking tray on baking paper. Let's put another baking paper on the dough so that it does not stick to our hands and spread the dough with our hands on the tray as thin as we want. Then I put it in the oven. After 15 minutes, let's take the tray out of the oven and cut it the way we want. Let's put it back in the oven and set the temperature to 140 and cook until the top is golden. Remove from the oven and serve chilled.  

2 pieces of sea bass fillet 2 teaspoons of olive oil 2-3 tablespoons of mixed seeds (sunflower seeds-pumpkin seeds-sesame-flax seeds) For the salad: 1 orange 2 small beets 50 g purslane 1 tablespoon of olive oil 1 tablespoon of balsamic vinegar Place the sea bass fillets on a baking tray lined with grease-proof paper. Brush them with olive oil and sprinkle the seeds. Bake in the oven at 200 degrees for 20 minutes. Boil the beets, peel the skin and slice them like apples. Peel the rind of the orange and separate it into slices. Clean the skin and cut into small pieces. Whisk olive oil and balsamic vinegar in a bowl. Take orange, purslane branches and beet slices in a bowl. Pour the sauce over it and mix. Take the sea bass on a serving plate. Add the beet salad and serve.

2 pieces of beef rib-eye For the mushroom saute: 225 g mushrooms 2 tablespoons of olive oil 2 cloves of garlic 4-5 shallots Half a teaspoon of lemon juice 1 tablespoon of butter 2-3 sprigs of chervil Salt Black pepper For the lemon sauce: 4 egg yolks 2-3 tablespoons of lemon juice 150 g butter 1 tablespoon grated lemon peel Salt Black pepper Saute the mushrooms, which you cleaned with a damp cloth, in olive oil. When it starts to soften slightly, add the crushed garlic and the shallots that you sliced ​​into rounds. When the onions start to turn pink, add the lemon juice and continue cooking. Add butter and finely chopped chervil. Season with salt and spices and cook for another 3-4 minutes and remove from the stove. For the lemon sauce, cook the egg yolks and lemon juice in a bain-marie. In a separate saucepan, melt the butter. Remove the foam that accumulates on it and whisk it into the eggs. Add the grated lemon peel. Season with salt and pepper and remove from the heat. Fry the bee

500 g cubed mutton 3 medium quinces 1 tablespoon of honey 2 teaspoons of granulated sugar 50 g butter 150 g dried apricots 50 g almonds (without shell) Salt Wash the cubed lamb meat and put it in a pot. Close the lid and cook on low heat. After leaving the broth, open the lid of the pot and fry it in its own oil on medium heat. Sprinkle salt on the roasted meat. Mix the honey with water and add it to the meat. Cook on low heat with the lid closed until the meat is tender. On the other hand, wash the quinces and cut them into apple slices. Melt the butter in a pan and fry the quince slices lightly. Place the fried quince slices on the meat, sprinkle with granulated sugar and continue cooking on low heat for another 15 minutes. Add the almonds and apricots before removing the meaty quince from the stove. Cook for another 5 minutes and remove from the stove. Let rest for 20 minutes and serve.

3 tomatoes 2 branches of leek 2 cloves of garlic 3 tablespoons of olive oil 2 slices of pumpkin 1 cup boiled chickpeas 1 red chili pepper 1 cup of hot water 1 tablespoon grated fresh ginger 1 cup of coconut milk 1 teaspoon salt 1 teaspoon curry For the top: 4 sprigs of spring onions 3-5 sprigs of fresh mint Chop the peeled tomatoes into cubes. Cut the leeks into half cm thick. Saute the chopped leeks and crushed garlic in olive oil for a few minutes. Add the chopped tomatoes and continue sautéing. Add diced pumpkin, boiled chickpeas, finely chopped red chili pepper and hot water and let it cook. When the vegetables are tender, add the fresh ginger and coconut milk and season with salt and spices. Cook for a few more minutes and remove from the stove. Divide the meal into serving plates and serve hot, garnished with finely chopped greens.

1 cup of baldo rice 1 teaspoon of butter 1.5 tablespoons of hazelnut oil 1 teaspoon of peas 1 teaspoon of corn 10 sprigs of dill Soak the rice in hot water until the water cools down. Then wash and drain several times. Heat the butter and hazelnut oil in the pan where you will cook the rice. Add the rice and fry it. Add 1.5 cups of hot water, peas and corn. Bring a pot to a boil and turn down the fire. Cook the rice until the water evaporates. Remove from the stove, add the chopped dill Serve after 5 minutes.

6 artichokes 5 capsicum peppers 1 handful of olives Sumac Parsley Lemon vinaigrette sauce Cut the artichokes into six, mix them with olive oil, salt and pepper, and bake at 200 degrees for 30 minutes. Roast the red peppers and peel off their skins. Clean and chop the seeds. Then, in a bowl, mix the artichokes, red peppers, and olives with the sumac and parsley. Lastly, add the sauce you made by mixing lemon juice, olive oil, salt and pepper and make it ready to serve.

3 potatoes 1 carrot 2 tablespoons of red lentils 3 tomatoes 5 cups chicken stock 1 slice of pumpkin 1 onion Mint Salt Put a tablespoon of oil in the pan. Add diced potatoes, carrots and pumpkin. Cut the onion in half and add it. Add the peeled and finely chopped tomatoes, add water and let it cook. When it starts to boil, add the washed lentils. When all the ingredients are cooked, take the pot from the stove, puree it with a hand blender, put it on the fire again and add water if necessary.

4 slices of wholemeal bread 2 eggs 2 slices of bacon 3 tablespoons of tomato paste 2 tablespoons of olive paste Crack the eggs and cook them in butter like an omelet. Toast the bread and spread tomato paste and olive paste on it and place it on the omelet. Cook the bacon in the pan where you cooked the omelet for about a minute or two. Put the other bread on the omelet. Prepare the diet plate.

2 grapefruits 2 oranges 1 lemon 2 tablespoons of apple cider vinegar 1 liter of water Grapefruits, oranges and lemon juice are squeezed, mixed with 1 liter of water, apple cider vinegar is added.

4 celery pieces 150 g of Jerusalem Artichoke 10 shallot onions 2 cloves of garlic 1 carrot ½ cup peas ½ cup of olive oil 1 glass of orange juice 2 tablespoons of lemon juice 1 lemon zest 1.5 cups of water Salt Peel the celery, cut it in half and remove the insides with a knife to obtain bowls. Put the celery bowls in water with lemon so that they do not turn black. Peel the yams and cut them into 2-3 parts. Chop the carrots into cubes. Peel the shallots and garlic; Cut the garlic into 2 halves. Put half of the olive oil in the pot. Add the onion and garlic and fry a little, then add the carrots. Make a sauce by mixing the remaining olive oil, lemon juice, orange juice and salt with 1.5 cups of water and add it to the pot. Drain the celery and add it to the pot with the Jerusalem artichokes and let them cook covered over medium heat. After cooking, add the peas into it and cook together for another 5 minutes and turn off the heat. Once cooled, fill the celery bowls with the toppings of

1 kg of spinach 1 onion 6 tablespoons of olive oil 1 rice 5 tablespoons of tomato paste 1 teaspoon of black pepper Preparation of Spinach: Spinach stems, to be discussed. First, an eye check will be done. Yellowed, damaged leaves will be removed. Spinach root that passed the eye control, 1 cm from the roots. the top will be cut with a knife. The roots will be thrown into the trash and the leaves will be transferred into a deep basin. This process will be applied to all roots. The basin will be filled with water, spinach and water will be face to face. The basin will be mixed well by hand. After waiting for a while, the spinach that we whisked from the top will be transferred to another bowl. The muddy and cloudy basin will spill and shake. It will be returned to the beginning, and this process will be repeated at least three times. It will continue until it catches clear water in the basin. Then the spinach will be cut into cubes and kept in its container. Olive oil will be put in the

For the tart base: 1/2 cup of oatmeal 1 cup of wholemeal wheat flour 1/2 cup of coconut oil 1 tablespoon of poppy seeds 3-4 tablespoons of ice water To fill: 6 eggs 1 cup goat cheese 1 cup broccoli Blend flour and oatmeal in food processor bowl. Add the coconut oil and poppy seeds and mix again. Add ice cold water before starting the food processor. Mix and refrigerate for 30 minutes. Spread it in an oiled tart mold for 10-15 minutes. cook it. Beat the eggs for the top of the tart and add the cheese by crushing it. Divide the broccoli into tiny florets, add it, and spread it all over the tart dough. 30-40 min. cook more.

1 kg of green beans 3 tomatoes 1 onion 1-1.5 tablespoons of tomato paste 1-2 cloves of garlic We wash and break the beans, first chop the onion in a pot and fry it in a little oil, then add the tomato paste, tomato and beans, fry for about 6-7 minutes and wait for it to turn yellow, then pour water over it, add salt and let it cook, 15-20 minutes later the beans If it's soft, we turn it off.  

5 puff pastry dough 3 pieces of broccoli 1 red pepper 1 tomato 1 green pepper half zucchini Onion on request 1 tablespoon tomato paste Oregano Salt Black pepper Grated Cheddar Cheese Arrange the puff pastries on a glass tray so that they stick together. Dilute the tomato paste in a bowl, add salt and pour the diluted paste over the puff pastry. Cut the vegetables into small pieces and place the ingredients on the puff pastry. Add thyme and cheddar on top and bake in a preheated oven at 180 degrees. Serve the cooked pizza hot.

It contains spirally chopped carrots, zucchini, shallots, some garlic, scallions, brussels sprouts, celery and spinach powder, olive oil, soy sauce and spices.  

2 zucchini 1 small carrot 2 onions 2 tomatoes 1 red pepper 3 cloves of garlic 5 tablespoons of olive oil 1/2 teaspoon of white pepper Salt Chop the onions for cooking and the garlic finely. Without removing the central core of the zucchini, just cut the edges all the way through and cut each long piece crosswise and obliquely. Discard the seeded parts of the tomato, chop the fleshy parts into cubes. Chop the carrots and red pepper into small cubes. Heat the olive oil in a saucepan. Add the chopped onions and start frying. After frying for 2-3 minutes, add the garlic, carrot and pepper. Cook over medium heat for 5-6 minutes. Add the tomatoes and wait for their lightness to go away. When the tomatoes soften, add the zucchini and fry for 5-6 minutes. Then turn down the heat and add 2-3 tablespoons of water and spices (salt, pepper). Cook for 3 minutes with the lid closed. You can serve it either hot or cold.

2 cups of rice 1 water glass measure of oil 5 large onions 2 tablespoons of chili paste 2 tablespoons of tomato paste 1 glass of water Salt lots of mint Black pepper chili pepper Cumin Grape leaf Boiling water Juice of half a lemon Chop the onion into small pieces. Put 1 glass of oil in the pot and add the onions on it. Fry the onions until fragrant. Add the paste and mix. Add salt and spices. Add rice and mix. Fry for 5 minutes. Add 1 glass of water to it. Cook the stuffing on low heat until it absorbs its water. Turn off the heat and wait for 10 minutes to infuse. Then wrap. Cook in a casserole. It's twice as delicious. Lots of onions and mint in it are much better. While cooking, add boiling water little by little and cook. Do not add too much water at once. Let it drain and put it again. Do this until cooked and cook on low heat. At the last stage, you can add the juice of half a lemon on it, cook for another 10 minutes and serve.

For dough: 1 teaspoon of  Active Yeast 1 tablespoon of granulated sugar 0.5 teaspoon of warm water 170 ml of warm water 3 tablespoons of olive oil 1 teaspoon salt 2.5 - 3 glasses of flour Filling: 1 onion (medium size) 0.5 teaspoon of olive oil 1 cup coarsely chopped walnuts 1 cup finely chopped parsley 1 teaspoon of salt 1 teaspoon of black pepper For the top: 2 tablespoons of water 1 tablespoon of grape molasses Mold: Rectangular cake mold (11x25 cm) Take the yeast in a bowl and add half a tea glass of warm water and granulated sugar. Stir a few times with a spoon and leave for 10-15 minutes. Take warm water, olive oil, salt and the yeast you have been waiting for in a deep bowl. Add flour little by little and mix it with a spoon. When it becomes a soft dough, add flour and continue kneading with your hands. Cover it and leave it in a warm place for 40 minutes. Transfer the dough to a lightly floured counter. Lift the dough from all four corners with your hand and fold it towards the

4 portobello mushrooms 1 glass of water 1/3 cup soy sauce 1 tablespoon of fresh rosemary 1 white onion 2 tablespoons of olive oil 1 teaspoon of balsamic vinegar 1 red bell pepper half a bunch of arugula Wash and dry the portobello mushrooms, then cut off the stems. Mix 1 glass of water, soy sauce and fresh rosemary, and put the mushroom heads in this sauce and leave in your refrigerator for 30 minutes. Chop the white onion into thick, round slices. Throw your onions in the pan that you preheated with olive oil and fry them. Caramelize by adding balsamic vinegar. After cleaning the inside of the red bell pepper, cut it into strips. Mix the mushroom mixture and red peppers you have kept in your pan, which you have heated over high heat, and cook for 10 minutes. Distribute the arugula on the bottom of your hamburger buns first. After placing your mushroom mixture, add the caramelized onions, close your burgers and it's ready!

Carrot mix: 3 grated carrots 1 teaspoon of water 1 teaspoon of Powdered Sugar 2 cups oatmeal 1 cup ground walnuts 60 g vegan chocolate chips For the top: 2 - 3 tablespoons of Powdered Sugar Take the grated carrots and water in a pan and cook, stirring occasionally, until the carrots soften. Remove from the stove and let it cool. Pre-open the oven to set it to the specified temperature and warm up. Top-bottom cooking: 170 °C Turbo cooking: 160 °C Take the cooled carrots in a deep bowl and add powdered sugar on it and mix well. Pulverize the oatmeal in a food processor and add to the carrots. Add the ground walnuts and chocolate chips and mix well with a spoon. With the help of a tablespoon, take walnut-sized pieces and arrange them on a baking tray lined with baking paper, straighten them by pressing lightly with your hand and bake. Cooking time: Approx. 25 - 30 minutes Remove from the oven and after 15 minutes dust in powdered sugar. Serve after it has cooled.

For the chickpea patties: 2 cups boiled chickpeas 1 onion (medium size) 2 cloves of garlic 1 pocket Baking Powder 1 teaspoon cumin 1 teaspoon of black pepper 1 - 2 teaspoons of salt 1.5 bunches of finely chopped parsley 3 - 3.5 tablespoons of breadcrumbs Burger buns: 2.5 cups of flour 1 pocket Instant Yeast 1 teaspoon salt 1 tablespoon of granulated sugar 1 cup of warm water 1 teaspoon olive oil For the top: 2 tablespoons of water 1 tablespoon of grape molasses 1 teaspoon sesame For the crispy potatoes: 2 potatoes (medium size) 2 cups of oil 1 teaspoon of salt For the filling: 1 tomato 4 pickled gherkins Put the boiled chickpeas in the food processor. Cut the onion into large pieces and add to it. Add the garlic, baking powder, cumin, black pepper and salt. Grind in a food processor for about 2-3 minutes until pureed. You can add 3-4 tablespoons of water if needed. Add the parsley and stir for a while. Take the mixture you have prepared in a deep bowl, add the breadcrumbs on it and mix

1.5 teaspoons  Spinach Powder 1 teaspoon Leek Powder 1 teaspoon Garlic Powder 1 tablespoon of olive oil 2 tablespoons of melted butter 2 teaspoons finely chopped parsley 1-2 teaspoons of Parmesan cheese 1/2 teaspoon paprika Black pepper Granulated sea salt 1 teaspoon of thyme 110 ml of warm milk 1 teaspoon of granulated sugar 40 g fresh yeast (2 teaspoons dry yeast or 2 teaspoons instant yeast) 500 g flour 1/2 teaspoon salt 1/2 teaspoon baking powder 180 g yogurt 1 egg Add warm milk, granulated sugar and yeast into a bowl and wait 4-5 minutes for the yeast to activate. You can tell that the yeast is activated by swelling and foaming. Add the yeast mixture, flour, yogurt, egg, and baking powder and salt to your mixing bowl. You can increase the amount of salt according to your taste. Knead the dough by hand or in the dough kneading machine until it reaches a soft consistency. If your dough is too tight and dry, you can add a few tablespoons of milk or water in a controlled manner. On th

5 leaves of arugula 3 leaves baby spinach 4 leaves of cress half red cabbage 1 radish 1 beet 1 teaspoon cold-pressed olive oil Juice of half a lemon Wash all the ingredients and chop them as you wish. You can serve it by adding lemon juice, olive oil and sumac.

1 teaspoon grated fresh turmeric 1 teaspoon of olive oil 1 onion 1 pack of peanuts 2 cups of rice 2 cups beef broth 1 teaspoon stuffing spice 1 pinch allspice 1 teaspoon cinnamon 1 teaspoon of granulated sugar 1 teaspoon of salt Fry the diced onions together with the pine nuts in olive oil. Wash and drain the rice. Add broth over the rice you bought in a pot. Add turmeric, stuffing spice, cinnamon and granulated sugar. Add salt and cook it first on medium heat and then on low heat until the eyes are tender. When the rice is soft, turn off the heat and let it brew for 10-15 minutes. Serve garnished with cashew nuts.

1 beet ½ cup chopped spinach Half a slice of pumpkin 1 onion 2 tablespoons of olive oil 1 teaspoon of milk 2 cloves of garlic 1 teaspoon turmeric Half a teaspoon of black pepper 1 teaspoon of salt 3 glasses of water Peel the skins of the beets and pumpkin and chop them coarsely. Put the water in a saucepan and boil it. Then add the beets and pumpkin, which will take a long time to cook. When the beets and pumpkin are tender, add the well-washed spinach, chopped onions and garlic and continue cooking. Add turmeric, black pepper and salt and mix. After all the vegetables are cooked, pass them through the blender. While cooking on low heat, add olive oil and milk and mix. After 2-3 minutes of cooking, your soup is ready.

3 eggs 1 teaspoon of oatmeal 1 matchbox size white cheese Salt 1 tablespoon of butter First, you need to put the oat bran in the bowl, add the egg on top and whisk it well. Then crumble the white cheese and add the salt and mix. Take the butter in a non-stick pan and melt it, pour the beaten egg mixture on top. When the bottom of the omelet is cooked, turn it over and cook the other side. The most satisfying one of our diet recipe list, oatmeal cheese omelet is ready to be served.