Wellnutrion

500 g of fresh sea beans 2 onions 2 garlic 2 tomatoes 1 teaspoon of olive oil 1 teaspoon of granulated sugar 1 teaspoon of lemon juice 1 cup of hot water Salt Sort and wash the kidney beans. Chop the Onions, Crush the Garlic. Peel and dice the tomatoes. Put the sea beans in the pot. Add the onions, garlic and tomatoes. Add salt, lemon juice and granulated sugar and cook for 2-3 minutes with the lid closed. Add hot water and cook on medium heat until the black-eyed peas are soft. Serve warm or cold.  

3 eggplants 1 bell pepper 2 yellow bell peppers 1 green bell pepper 3 tomatoes 4-5 cloves of garlic 4 onions 1 cube of sugar few drops of vinegar 6 tablespoons of olive oil half a glass of water few parsley leaves Salt Black pepper Cut the eggplants in half lengthwise. Hollow them out and sprinkle with salt. Place in a greased mold and cover with aluminum foil. Bake in a preheated 190 degree oven for 20 minutes. Clean and dice the red, green and yellow peppers. Peel and chop the garlic and onions. Peel and dice the tomatoes. Finely chop the eggplant cores. Heat four tablespoons of olive oil in a pan and sauté the onion and garlic until they turn pink. Add the colored peppers and tomatoes and cook. Add salt, pepper, sugar and vinegar and remove from heat. Divide the pepper mixture among the eggplants. Add the remaining oil and water. Bake in a preheated 190 degree oven for 10 minutes. Transfer to a serving plate and garnish with chopped parsley.  

100 g goat cheese 300 g Mediterranean greens 4 tablespoons of olive oil Juice of half a lemon dry thyme coarsely ground black pepper Salt black pepper Mash the goat cheese in a bowl with a fork. Leave it in the refrigerator for 10 minutes. Take walnut-sized pieces from the cheese and shape into a cylinder. Sprinkle dried thyme and coarsely ground black pepper on a flat plate. Find all sides of the cheeses. Wash Mediterranean greens with plenty of water. After draining the water, transfer it to the serving plate. Add lemon juice, olive oil and salt to it. Serve by placing the goat cheeses covered with thyme and black pepper on the salad.  

2 cups boiled chickpeas 1 onion 300 g spinach 2 tomatoes 1 teaspoon tomato paste 1 teaspoon of chili paste 4 tablespoons of olive oil 5 glasses of water Salt Chop the onion and fry in olive oil until golden brown. Add the garlic and fry for 2 more minutes. Peel the skins of the tomatoes and cut them into cubes and add them to the onion. Add hot water and boil for 10 minutes. Chop the spinach 2 inches thick. Add to the dish with chickpeas and cook on low heat for 15 minutes. Season with salt. Serve hot.  

5 tablespoons of olive oil 1 red onion 1 carrot 4 tomato paste red peppers 4 small potatoes 6 cups chicken stock or vegetable stock 1 glass of water Milk 6 tablespoons of cream parsley leaves Salt black pepper Peel the onion skin and slice into large pieces. Cut off the stems of the peppers and clean the seeds. Chop into chunks. Clean the peel of the carrot and cut it into small pieces. Peel and chop the potatoes and add to other vegetables. Put the olive oil in a saucepan and heat it on low heat. Put all the vegetables in the pot and fry for a few minutes on medium heat. Add chicken broth and cook until vegetables are tender. Crush the vegetables and their juices with a blender until puree. Add the milk little by little and continue cooking the soup. Season with salt and pepper and remove the pot from the heat. Divide the prepared soup into bowls. Garnish with cream and parsley leaves. Serve with slices of bread with olive oil on the side.  

  1 small cauliflower Half a lemon 1 tablespoon granulated sugar For the sauce 1 cup of tahini 2 cloves of crushed garlic 1 teaspoon crushed walnuts 2 tablespoons of yogurt 1 teaspoon cumin 1 teaspoon of granulated sugar Salt to Garnish a few walnuts Squeeze the juice of the lemon. Boil the cauliflower with lemon juice and granulated sugar. When it is boiled, take it out of the pot and separate it into flowers. Whisk all the sauce ingredients together in a bowl. Pour half over the cauliflower and mix. Pour the remaining half over the salad when you're about to serve it. Serve garnished with walnuts.

Half a teaspoon of extra virgin olive oil 250 g peeled potato slices 2 pinches of red pepper 2 zucchini 2 eggplants 6 small red peppers 6 small yellow bell peppers 2 red onions 12 shallots 8-10 cloves of garlic 2 tablespoons of capers Salt black pepper Wash the peppers, eggplant and zucchini with plenty of water and drain. Cut off the stems of the red pepper paste and clean the seeds. Slice it crosswise and get pepper rings. Cut the zucchini into quarters lengthwise and cut them in half again. Peel the onions. Slice the red onion into apple slices. Take the olive oil in a large and deep pan. Add the shelled garlic and fry for 2-3 minutes. Add the potatoes, red onion slices and shallots and continue frying. Add the peppers, zucchini and eggplant. Fry the vegetables on low heat until the water they leave is absorbed. Continue cooking until the vegetables are caramelized. Season with salt and pepper. Add the capers and remove the pan from the heat. Divide the food onto serving plates. Ser

1 kg of fresh potatoes 2 sprigs of fresh basil Half a jar of baby corn For the sauce: 1 teaspoon of powdered sugar pinch of salt 1 teaspoon mustard powder 1 teaspoon of red pepper flakes 1 coffee cup of olive oil 2 tablespoons of vinegar 1 tablespoon of lemon juice * For the sauce, mix powdered sugar, paprika, salt and powdered mustard in a deep bowl. Add vinegar and lemon juice and mix. Add olive oil and mix until you get a thick sauce consistency. Season with salt. * Wash the potatoes. Scrape the skins lightly. Put it in a pot, add enough water to cover it and boil it. * Cut the boiled potatoes into quarters and transfer them to a container with a lid. Cut the baby corn into quarters and mix with the potatoes. Add the mustard sauce while the potatoes are hot and close the lid. After waiting for half an hour, divide it into serving plates. Garnish with fresh basil and serve.  

1 large fennel root (halved, very thinly sliced) 2 tablespoons of lemon juice 2 tablespoons of orange juice 1-2 pinches of salt 1-2 pinches of sumac 2-3 tablespoons of olive oil 1-2 handfuls of finely chopped parsley or a mixture of dill, coriander 1-2 handfuls of crushed almonds 1/4 pomegranate (Chopped) Mix all ingredients except almonds and pomegranates in a bowl. Let it rest in the refrigerator for 1-2 hours in order for the fennel to soften and absorb all the aroma of the other ingredients (You can serve it without resting). Before serving, garnish with crumbled almonds and pomegranate seeds. You can serve almond and pomegranate fennel salad with creamy mushroom pasta.

6 pitted dates (Approx. 110 g) 1/2 cup of oats (50 g) 1/2 cup of raw buckwheat or flour (Approximately 90 g) 1/2 cup of hazelnuts (65 g) 1 heaping tablespoon of raw cocoa powder (15-20 g) 1 heaping tablespoon of coconut oil (25 g) For the cream tart 1/2 cup soaked cashew (3/4 cup wet) 2 persimmons of paradise 2 dried dates (seedless and soft) 1/4 cup of water 2-3 tablespoons of raw cocoa To prepare the tart crust (Base); Pulse all the ingredients in the robot or rondo for 20-45 seconds until they become dough. Divide the dough into four equal parts and spread it into one-person tart molds of 5-6 cm diameter, covered with cling film. Put it in the fridge to harden the dough. Soak 1/2 cup of raw cashews in plenty of water for 5-6 hours or in boiling water for 1-2 hours (3/4 cup of softened and swollen cashews). If your dried dates are hard, soak them in boiling water and drain. Run the drained cashews and dates through the processor with water until smooth. Set aside half of the mixture,

4 eggs 1 cup sugar or 1 cup raisins Half a glass of oil half a glass of milk 2 cups buckwheat flour Half a glass of chocolate chips or 6 chopped apricots 1 tablespoon of cocoa 1 packet of baking powder 1 packet of vanilla Beat eggs and sugar in a bowl. Then add oil and milk into it. Add the buckwheat flour, cocoa, chocolate chips, vanilla and baking powder. Grease the muffin tins and pour the mixture into them. Bake in a preheated 180 degree oven.  

2 stalks of leek 2 tablespoons whole wheat or cornmeal 2 tablespoons of yogurt 1 teaspoon of salt 1 egg Spices of your choice (I used black pepper, cayenne pepper, red powdered pepper.) Black seed for topping Finely chop the leeks and sauté in 1 teaspoon of olive oil. Then blend all the ingredients. Cook in a non-stick pan.  

6 eggs 2-3 spring onions (finely chopped) 1 handful of peas (Cooked) 2-3 tablespoons of chopped fresh herb mix (Basil, parsley, mint, rosemary and thyme mix) 2 tablespoons of milk 1-2 tablespoons of extra virgin olive oil Salt Black Pepper (freshly ground) After lightly whisking the eggs, add chopped fresh herbs, peas, milk, salt and pepper. Saute the spring onions in olive oil for 1-2 minutes and add to the egg mixture. Transfer the mixture to a baking dish or pan and bake in a preheated oven at 175 degrees for 15-20 minutes. Serve hot.  

500 g cranberries 1/2 cup of brown sugar 1 glass of sugar 1 glass of orange juice 1 teaspoon grated orange 1 stick of cinnamon Clean and rinse the cranberries and put them in a bowl. In a saucepan over high heat, bring the sugar and orange juice to a boil and cook, stirring, until the sugar dissolves. Add the cranberries, orange zest and cinnamon and bring to a boil again. Lower the heat and cook for 10-12 minutes.  

3 large slices of pumpkin 1 onion 2 carrots 4 cloves of garlic 3 tablespoons of butter 2 tablespoons of flour 1 liter of vegetable stock or water 1 teaspoon of powdered ginger Half a teaspoon of turmeric powder 1 teaspoon of curry 1 teaspoon ground red pepper 2 teaspoons of salt 1 box (200 ml) cream FOR CRISPY CHICKPEAS 2 cups boiled chickpeas 3 tablespoons of sunflower oil 1 teaspoon of curry 1 teaspoon of salt Place the coarsely chopped pumpkin, onion, garlic and carrot on a baking tray lined with baking paper. Bake in a preheated 200 degree oven until soft and mash. Melt the butter in a deep saucepan and fry the flour until the smell is gone. Add the mashed vegetables to the pot and saute. Add the vegetable broth, salt and spices and cook, stirring, until it boils. Then take it from the stove and pass it through the blender until it has a smooth consistency. Put it back in the pot and put it on the stove. After adding the cream, bring it to a boil and remove it from the stove. For c

500 grams dandelion 1 onion 1 tablespoon of fresh ginger or 1 teaspoon of powdered ginger 1 tablespoon of butter 3 cloves of garlic 1 tablespoon of fresh turmeric or 1 teaspoon of powdered turmeric 5 cups chicken stock, vegetable stock or broth Half a teaspoon of ground cumin and black pepper 1 cup boiled and shredded chicken 1 teaspoon of rock salt FOR THE TOP Juice of half a lemon Saute the chopped onion and ginger with clarified butter until the water is gone. Add chopped garlic and turmeric on it and continue sauteing. Add chicken broth, salt, cumin and black pepper and mix. When it starts to boil, add chicken and coarsely chopped dandelion. Cook for 5 minutes and remove from the stove. Drizzle lemon juice over it and serve.  

1 teaspoon grated fresh ginger 4 carrots 1 red pepper paste Grated rind of 1 orange 10-12 sprigs of parsley 7-8 sprigs of mint FOR SAUCE: Juice of half a lemon Juice of 1 small orange 4 tablespoons of olive oil, salt Grate the carrot and put it on a serving plate. Add the ginger, minced pepper, grated orange peel, chopped parsley and mint. Mix all the ingredients for the dressing and drizzle over the salad. Serve after mixing all the ingredients.

350 grams all-purpose white flour 150 grams yellow hard wheat flour or durum fine semolina flour half a teaspoon of salt 5 eggs 1 tablespoon of olive oil FOR SERVICE 1 cup of homemade tomato sauce or ½ cup of grated Parmesan cheese Mix the flour with the semolina and break the eggs into it. Knead for about 10 minutes until you get a firm dough. Divide into two meringues and roll each one. Thin one meringue with the help of a rolling pin and occasionally flour the front and back. Prepare the other meringue in the same way. Sprinkle flour on the dough, cover with a kitchen towel and let it rest at room temperature for 10-15 minutes. When the dough is dry enough, put it on top of each other and make a wide and loose roll and cut it to the thickness you want. Sprinkle flour on the strips and shake them out. Boil in salted boiling water for 5-7 minutes and transfer to serving plates. Drizzle with tomato sauce or sprinkle with parmesan and serve warm.

3 tomatoes 1 yellow pepper 1 red pepper 6-7 green peppers 250 grams of white cheese 3-4 tablespoons of olive oil Salt, pepper, thyme, paprika Roast all the vegetables in the oven or on the stove. Peel them all off. Put the sliced ​​vegetables on a serving plate and sprinkle with crumbled feta cheese. Finally, drizzle with olive oil and sprinkle with salt. Add spices and serve.

800 grams of cultivated mushrooms 1 cup green lentils 3 cups of vegetable broth 1.5 tablespoons of ground flaxseed 3 tablespoons of water 1 onion 1 yellow bell pepper 4 tablespoons of olive oil 4 cloves of garlic 3 carrots Half a glass of ground walnuts. Half a glass of sunflower seeds 1 cup of breadcrumbs 1 cup of oat flour 1 tablespoon of molasses 1 tablespoon of soy sauce 3 tablespoons of tomato paste 1 tablespoon of thyme FOR SAUCE 3 tablespoons of ketchup 2 tablespoons of balsamic vinegar Wash and drain the lentils and put them in the pot. Add vegetable broth and boil. Mix flax seeds with water in a separate place. Finely chop the onion, mushroom and pepper. Heat the olive oil in a large pan and saute the onion for 2-3 minutes, add the crushed garlic and sauté for 1 minute. Add mushrooms and saute for 3 more minutes. Add the pepper and grated carrot and continue sautéing for 10 minutes. Pass 1/3 of the lentils through the food processor. Add to the vegetables in the pan along with

1.5 teaspoons grated fresh turmeric 4 baby zucchini and baby eggplants each 12-14 green beans 1 carrot 1 each red and yellow bell pepper 1 onion 3 tablespoons of olive oil 6 cups of hot water 4-5 leaves of chard 1 can (200 ml) cream, salt Clean the zucchini, eggplant, carrot, green beans and bell pepper, then cut them into thin pieces. Put the olive oil in a saucepan and fry the finely chopped onion lightly. Add the chopped vegetables and sauté for 1-2 minutes. Add water and cook until the vegetables are slightly soft. Add the chard that you cut into thin pieces and cook for another 3-4 minutes. Mix grated fresh turmeric and cream. Add a few spoonfuls of the soup's water to the mixture and let it cool. Slowly add the soup, continuing to stir. Cook for 2 minutes. Adjust the salt and serve.  

500 grams of broad beans half bunch of dill red lettuce 1 red onion 1 medium pomegranate Olive oil Pomegranate Sour Black pepper Sumac Salt The broad beans are boiled and the inside is taken. Dill and red lettuce are chopped. The pomegranate is extracted. Finely chop the red onion. All ingredients are mixed in a bowl. Serve it.

1 arugula 1 bunch basil 1 lemon 7 leaves of lettuce 1 bunch dill olive oil Salt All vegetables are cleaned. Vegetables are coarsely chopped. Vegetables are taken into a container and collected. After the vegetables are mixed, they are taken to the serving plate. For the sauce; Lemon is squeezed. Put the lemon juice, olive oil and salt in a small bowl and combine. The prepared sauce is poured over the vegetables on the serving plate.

For the dough: 2 cups flour 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon of black pepper 3 tablespoons of ground flax-seed, which has become sticky by soaking in 15 tablespoons of water For the vegan bolognese filling: (You can fill it with any other material you want) 100 g soy mince 1 carrot 1 onion 3-4 cloves of garlic 3-4 tomatoes 5-6 green peppers 2-3 capia peppers Half a bunch of parsley Olive oil 1 tablespoon tomato paste Cumin Black pepper Powdered red pepper Salt 100 g grated vegan cheese   For interior materials; Take the dry soy mince in a bowl and add hot water to it and let it rest for an average of 15 minutes. Squeeze the soy mince, which swells well in water, and set aside. Dice the onions and fry them in a pan with olive oil. Add the diced carrots to the pinking onions and mix. When the carrots start to cook, add chopped green peppers and capia peppers and continue frying. When the peppers start to cook, add the soy mince and fry for an average of 15 minutes. In the l

FOR BEET SAUCE: 2 medium boiled beets 1 clove of garlic 3 tablespoons of strained yogurt 3 tablespoons of cream cheese 3 tablespoons of crumbled curd cheese 1 teaspoon lime juice 1 pinch of salt 1 pinch of freshly ground black pepper FOR SANDWICH: 12 slices of dill and cheese bread 12 leaves of lettuce 12 slices of smoked turkey 12 slices of Feta Cheese Peel the skin of the boiled beets. Grate with the fine side of the grater. Add crushed garlic, strained yogurt, cream cheese, crumbled curd cheese, salt, black pepper and lime juice and mix well. Spread two tablespoons of beetroot sauce on 6 slices of bread. Place two lettuce leaves, two slices of feta cheese and smoked turkey. Put the other pieces of bread on them and serve.  

1/2 cup of green lentils 1/2 medium beetroot 1 bowl of cleaned purslane 2 cherry tomatoes 3 walnuts 2 tablespoons of curd cheese FOR SAUCE 1 teaspoon olive oil One teaspoon each of pomegranate syrup and lemon juice Boil green lentils and beets and cool. Tear off the purslane leaves and put them in a serving bowl. Add green lentils, diced beetroot, quartered cherry tomatoes, curd cheese and walnuts. Mix the dressing ingredients in a separate bowl and pour over the salad. Serve after blending.  

1 cucumber 1 cup boiled chickpeas 1 red onion 1 ripe avocado Arugula and cress leaves Freshly ground black pepper FOR SAUCE Half a glass of extra-virgin olive oil Juice of 1 orange Juice of half a lemon black pepper, salt For the dressing of the salad, mix the extra virgin olive oil, orange, lemon juice, black pepper and salt in a medium jar. Slice the chicken breast into thin slices. Peel the eggs and slice the eggs lengthwise into four pieces. After washing the cucumber thoroughly, slice thinly. Chop the red onion into thin, long pieces (julienne). After removing the core of the avocado, cut it into small pieces and complete the preparation process. Mix chicken, onion, cucumber, avocado pieces and chickpeas with dressing in a large salad bowl. Add the arugula and cress leaves and the egg. Sprinkle with freshly ground black pepper and serve.  

1 bunch of spinach 2 carrots half purple cabbage FOR SAUCE 1.5 tablespoons of olive oil Juice of half a lemon enough salt FOR THE TOP 1 diced pomegranate Wash and dry the spinach and chop coarsely. Take it on a serving plate and add grated carrots and finely chopped purple cabbage on it. Whisk all the ingredients for the sauce in a bowl. Drizzle over the salad and mix. Sprinkle with pomegranate and serve.

1 ball of mozzarella cheese 1 egg 100 g wheat 50 g mustard seeds 50 g sea beans 2 yellow cherry tomatoes 2 sprigs of fresh thyme 1 teaspoon vinegar rock salt Boil the sea beans, remove them in ice water to preserve their color and remove the bones. Put the mustard seeds in the pot, bring to a boil with enough water to cover them and pour this water. Put water on it again and boil it. Boil the mustard seeds and drain them after the bitterness is gone. Boil the wheat. Then strain and leave to cool. Put water in the pot. After boiling, lower the heat and add the vinegar. Slowly break the egg into this non-boiling but close to boiling water. Move it very slowly from the bottom so that the egg does not stick to the bottom. When it starts to turn white and collect itself, take it out of the water and drain the excess water. In a bowl, flavor the sea beans and wheat with olive oil and rock salt. Take the mixture on a plate and put the egg and mozzarella cheese on it. Add the halved cherry tom

100 g milk chocolate (Gluten-Free) 100 g dark chocolate (Gluten-Free) 2 eggs 60 g sugar 50 ml cream cheese 50 g strained yogurt 20 g corn starch 1 tbsp gluten-free flour For the Base: 1 pack of  biscuits 3 g cinnamon powder 40 g butter Melt the chocolates in a bain-marie. Melt the butter for the base. Mix all other ingredients (chocolate, eggs, sugar, cream, yogurt, starch and flour.) Break the biscuits and mix with the butter. Add the butter and biscuit mixture to the bottom base. Bake at 150 degrees for 40 minutes, then at 170 degrees for 45 minutes.  

300 g goat cheese 1 tablespoon chopped mint 2 eggs 1 teaspoon chopped red onion Salt Black pepper Mix goat cheese with mint. Beat eggs, red onion, salt and pepper; Pour into a medium skillet and cook for 1-2 minutes. Sprinkle the cheese mixture on half of the omelet and cover the other half with a spatula. When it reaches the consistency you like, take it off the stove.

Finely chop the dill and parsley and whisk together with the egg whites. Heat the hazelnut oil in the pan and pour the egg mixture. Fry both sides. Sprinkle with crumbled feta cheese and flaxseed before removing from the stove. Serve with sliced ​​cucumber, tomato and green tea on the side.

50 grams of black olives Half a pack of wholemeal pasta 200 grams of white cheese 5 leaves of basil 2 tomatoes 2 cucumbers half a bunch of dill 5 tablespoons of olive oil Boil the pasta and strain it. Add olive oil, chopped basil and mix. Add the feta cheese, tomatoes, cucumbers and pitted olives to the pasta and mix. Finally, add the chopped dill and transfer it to the serving plate. It can be eaten warm or cold.

1/2 celery, washed and chopped 3 sliced ​​onions 1/4 cup corn 1/2 peeled kombu seaweed 1 or 1/2 tablespoon of olive oil sea ​​salt Leave of Daphne Cook the onions in the pan with olive oil and sea salt for 10 minutes until they turn pink. Add the celery, bay leaves, seaweed and water to cover half the amount of vegetables. Cover and cook on medium heat for 20 minutes. Remove the moss and bay leaf. Mash the vegetables until they have a creamy consistency. You can add a little more water to get a lighter texture. Add the corn, mix and cook on low heat for 5 minutes. You can serve it hot or wait until it cools down.

4 tablespoons of oats 1 cup of almond milk 2 teaspoons of cinnamon 1 banana 2 teaspoons cocoa 1/2 cup almonds 2 sprigs of mint Put the oats and milk in the sauce pan and cook on low heat. Mix until it reaches the consistency of custard and then turn off the stove. Then add cinnamon, honey and cocoa into the mixture and mix. Lastly, mash the banana and add it to it. Put it in bowls and wait for it to cool. Meanwhile, roughly chop 1 handful of almonds and serve.  

400 grams of sea beans 2 lemons 1 teaspoon of olive oil 2 cloves of garlic Cook the sea beans boiling water. They have bones in them, pull them out and add plenty of lemon juice and olive oil and mix them. Add the crushed garlic on it and transfer it to a serving plate and serve it cold.

1 small bowl of broad beans 1 head of onion 2 cloves of garlic 2 zucchini 1 handful of carrots 2 tomatoes 1 small bowl of boiled corn Salt Black pepper 1 coffee cup of olive oil Use wet the broad beans. Boil it in a saucepan. Heat the olive oil in a saucepan. Add the chopped onion and crushed garlic and turn it 1-2 times. Add the diced zucchini, the carrot and mix. Cover the pot and cook on low heat for 10 minutes. Continue cooking, adding diced tomatoes, broad beans and corn, salt and pepper. After 3-4 minutes, remove the food from the fire and leave it to cool in the pot without opening the lid. Then take it to the serving plate.

90 g gluten-free penne pasta 5 dried tomatoes 3 pitted kalamata olives 1 large tomato few leaves of basil 1 clove of garlic 1 tablespoon of parmesan cheese 1 teaspoon salt 1 teaspoon of black pepper 2 tablespoons of olive oil Boil the gluten-free penne pasta for 10-12 minutes by adding a spoonful of salt and a small amount of olive oil to the boiling water. While the pasta is boiling, put finely chopped sun-dried tomatoes, seedless chopped kalamata olives and garlic in a pan and sauté in olive oil. Add the peeled and grated tomatoes into the pan, then add the basil and spices to flavor your sauce. Drain the pasta. Add it to the sauce and mix it, then transfer it to the serving plate. Add some grated Parmesan on it.

½ cup of oatmeal 1 cup milk (soy milk) Frozen cherry chocolate and brown sugar Over: Yogurt Chocolate chopped almonds Cherry In order, you can sort and decorate the materials according to your taste.

2 spoons of margarine 2 cloves of crushed garlic 6 tablespoons of cooked beans 2 tablespoons of chopped carrots 2 tablespoons of chopped tomatoes 2 tablespoons chopped pineapple 2 tablespoons of soy sauce 1 teaspoon of sugar 1 teaspoon of white pepper 225 grams of boiled fragrant rice 1 cup cashews 1 cup of coriander 1 handful of peas 1 hollowed out pineapple Put the margarine in the wok pan and fry the garlic. Add all the ingredients except the coriander in order and mix, add the rice last and cook a little more. Add the coriander, leave it to cool, fill it into the pineapple you have hollowed out and serve.