Wellnutrion

For the base: 1 cup of oats 1 cup of walnut, almond, hazelnut mix 8 dates (soaked and softened) 2 small carrots 1 tablespoon of peanut butter 1 tablespoon of coconut oil 1 teaspoon cinnamon For the cream: 1 cup of raw cashews (soaked in water for 5-6 hours) 1 banana 1 tablespoon of peanut butter 1 teaspoon vanilla 1 teaspoon of coconut oil 1 teaspoon lemon juice 1 tablespoon maple syrup (or other sweetener) Soak dates and cashews separately in water. First, grind the oats and nuts into flour in the rondo. Also pass the carrots through the rondo. Puree in the rondo by taking very little of the water the dates are in and mix all the base ingredients. Press and spread evenly at the bottom of a mold of about 15 cm. Slice a whole banana on top as an inter-layer. Strain the cashews that have been soaked in water for the cream. In the food processor, blend together with the other cream ingredients until you get a smooth consistency. Spread the cream well on the base and leave it in the freeze

1 cup roasted hazelnuts 1 ripe avocado 1.5 tablespoons of cocoa 3-4 tablespoons of molasses ½ cup of vegetable milk or water Blend the hazelnuts in a blender until they have a creamy consistency. But don't forget to stop occasionally. If you wish, you can add milk for easy consistency. Add the other ingredients and continue to run the blender until the mixture is smooth. You can increase or decrease the amount of molasses by tasting it in between. Slice the banana, raspberry or any fruit you want at the bottom of the serving bowl and pour the avocado cream on it. After resting in the refrigerator for about 1 hour, serve.  

15 bell peppers 2 cups legumes Half cup of rice 1 large onion Half a bunch of parsley half a bunch of dill Salt Black pepper Cumin Powdered red pepper Turmeric Lots of dried mint Olive oil 2 tablespoons of tomato paste Soak or boil the legumes overnight. Finely chop the onions and fry them in olive oil in a pan. Add rice, legumes and spices according to your taste. Add enough water to cover it and cook the stuffing halfway through. Lastly, add the finely chopped greens and turn off the heat. Fill the peppers with the stuffing and place them in the pot. Lightly fry the tomato paste and olive oil in a pan. Add salt and about 2 glasses of water and drizzle over the stuffing. The water should come almost halfway through the stuffing. Cook first on high, then on low heat. Drizzle a little more olive oil on it just before it's cooked.  

2 large eggplants 1 cup boiled black lentils (or other legumes) Greens Garlic Onion capia pepper Tomatoes Olive oil Lemon pomegranate syrup Salt Roast the eggplants on the stove or in the oven. Cut it in half lengthwise and mash the inside with olive oil and salt. Prepare a salad with the remaining ingredients, add plenty of eggplant and serve.  

2 pears Half a glass of almond flour Half cup of oatmeal 2 tablespoons of coconut oil 2 tablespoons coconut sugar (any other sweetener can also be used) 1 handful of hazelnuts 1 teaspoon cinnamon half nutmeg grated 1 teaspoon vanilla Finely chop the pears, remove the seeds and cook them in a pan with a little sugar, cinnamon and nutmeg. Pass the hazelnuts through the blender without crumbling too much, leaving them large. Chop with a knife if you wish. Then mix the remaining ingredients. Try to get a dough with a consistency like sand that will come together slightly when you take it with two fingers and press it. If you think it's too dispersed, add 1-2 tablespoons of cold water. Gently press the dough and spread it over the baked pears in pieces. Bake in the oven heated to 352 degrees for 25-30 minutes, until the top of the dough is slightly golden.

2 large frozen bananas 2 tablespoons of cocoa powder 2 teaspoons ground coffee, espresso powder, or chilled espresso 2 tablespoons of vegetable milk 1 teaspoon vanilla extract for service Raw cocoa chunks, cocoa nibi One banana (optional) 1 teaspoon tahini, peanut or almond butter Blend all the ingredients on the highest setting of the food processor until they have a smooth and creamy consistency. Adjust the taste as you wish by adding cocoa powder or coffee powder for a more intense chocolate or coffee flavor.  

2 medium beets 1 onion 2 cloves of garlic Salt Black pepper 4 tablespoons of olive oil Beets are thoroughly washed, cleared of their soil. If it has leaves, it is washed on the leaves. Olive oil is put in the pot, chopped onion and garlic are roasted. The beets are cut into cubes, the leaves are finely chopped and put into the pot. Spices and water are added and left to cook. It can be served with yogurt.  

500 g nettle Corn flour (to be added according to desired consistency) Salt 3 tablespoons of butter 3 cloves of garlic Nettle is carefully removed by wearing gloves on the hands. It can be used on non-hard leaves. Finely chopped nettle is boiled in boiling water. When boiled, the nettles are taken aside and 1 glass of boiling water is reserved. The remaining water is not used as it will give a bitter taste. Stinging nettles are taken into a pot, and a glass of boiling water is added to 1 glass of hot water. Put the corn flour until it has a consistency and mix it on the one hand. When it reaches the desired consistency, the bottom is closed. In a separate saucepan, melt the butter, add crushed garlic into it. It is poured over the soup.  

1 bunch Arugula 1 bunch of cress 100 g Parmesan cheese 100 gr Pomegranate 100 gr Walnuts 50 gr Poppy 2 oranges 1 piece of Lemon Salt Olive oil 100 gr Yogurt All materials are washed and blended. In a separate bowl, mix yoghurt, poppy olive oil and salt. If you wish, you can also add the accumulated water on the yogurt. This will enrich the salad in terms of both probiotics and flavor. Add peeled orange slices and Parmesan cheese on top. Poppy will facilitate digestion together with yoghurt. You can make your salad even more delicious by adding chopped walnuts and poppy to the top.  

4 ripe avocados 1 peeled pomegranate 100 g walnut kernels Dill Fresh mint Parsley Salt Olive oil Lemon Garlic Avocados are cut into cubes. It puts lemon so that it does not turn brown. Dill, fresh mint, parsley are finely chopped. The pomegranate is extracted. Walnuts are finely chopped. All ingredients are blended. Olive oil and salt are added and mixed with massage movements, taking care not to crush the avocados.  

100 g blueberries 1 small banana 1 cup of coconut milk 2 tablespoons of chia seeds 1 teaspoon of Public Powder 1 teaspoon of organic ground cinnamon For the top: Banana, chia, granola, organic caramel coconut chips, peach chips, organic cane sugar coated cocoa chips, blueberries Add the ingredients in the order top and pass them through the blender. In this way, the consistency becomes thicker, but if you wish, you can keep it in the refrigerator and consume it when it reaches a thicker consistency. Then take the pudding into a bowl and decorate it as you wish.  

3 beets A garlic 50 g vinegar 2 quinces Dill Mint Olive oil 50 g walnut kernels Lemon After washing the beets well, slice them the way you want. Boil the beets by adding the sliced ​​beets, garlic, vinegar and water to a saucepan. Then drain the beets and put them in a salad bowl. Grate the quinces and add them to the beets. After adding the remaining ingredients to the salad bowl, mix until the ingredients are identical. You can serve the salad you have prepared alongside the main courses.  

Probiotic yogurt yeast Pasteurized Milk/ raw milk (Approx. 2 liters) Poppy First, put the milk in a saucepan and bring it to a boil. After the milk boils, it is cooled to 40 degrees at room temperature. Yeast is added to the milk that has come to the appropriate temperature and mixed. Then, optionally, poppy seeds are added and mixed. The pot is covered with thick covers such as quilts and blankets and left to rest for 8 hours to ferment. Fermentation time may be longer in winter. After the fermentation process, probiotic yogurt can be consumed with pleasure.

1/2 kg of herb mix 1 large onion (chopped) Olive oil Salt for service 2 cloves of garlic (Crushed) Strained Yogurt Butter or olive oil Hot or sweet red pepper flakes Put the cleaned herbs into the boiling water, gently move them back and forth with the tongs so that they are completely submerged in the water and check after 3-4 minutes. If it is boiled, sieve the herbs and throw them into ice water and drain without waiting. Take the onion in a pan and soften it by turning it over low heat with olive oil. Add the herbs to the softened onions and fry them together for another 4-5 minutes, then transfer them to the serving plate. Take the strained yogurt in a bowl, add 1-2 spoons of hot water and whisk together with the garlic. In a small pan, heat the paprika with the oil. Pour the garlic yoghurt first, and then the red pepper flakes fried in oil, on the herb you have taken on the serving plate and serve without waiting.

1/2 cup rice (Boiled) 5 cloves of garlic (finely chopped) 1/2 cup chickpeas (soaked and boiled the night before) 300 g beetroot stems (Or 1 bunch of chard stems) 4 glasses of water (warm) 1 tablespoon of tomato paste 1 tablespoon of chili paste 1 teaspoon of sugar 1 tablespoon of hazelnut oil 2 tablespoons of mint 2 tablespoons of grape vinegar Salt, pepper Allspice Cook the rice by steaming or boiling it in water. After cleaning the bicep stems, the first knuckle of your finger, about 2 cm. cut into size and cook in a boiling steamer until it turns phosphorescent. Put the tomato and pepper paste in a bowl. After adding the sugar and vinegar, add all the spices except the mint. Mix all the ingredients in a saucepan and add warm water and bring to a boil. Lastly, add the mint and garlic and remove from the fire. Serve hot.  

6 square puff pastry dough 1 large broccoli (cut into florets) 2 carrots (Chopped into rings) 1/4 cup peanuts (chopped) 4 cloves of garlic (finely chopped) 3 tablespoons of olive oil 3 tablespoons of balsamic vinegar For the topping 1 teaspoon of cream 1/4 cup goat cheese (Grated) 1/4 cup sun-dried tomatoes (finely chopped) 1/2 teaspoon of salt 1/2 teaspoon pepper Take all the ingredients in a large bowl, mix well and leave in the refrigerator for 30 minutes. Open the puff pastry slightly and place it in a rectangular tart tin. Transfer the broccoli florets you sauced into the base of the puff pastry tart. Drizzle the cream on top and sprinkle with goat cheese, sun-dried tomatoes, salt and pepper. Bake in a preheated 180 degree oven for about 30 minutes until golden brown.  

1 medium onion chopped 3 cloves of garlic minced 1 teaspoon turmeric 1 teaspoon curry powder (optional) 1/2 cup boiled peas salt/pepper 1 cup of quinoa 2 tablespoons of olive oil 2 glasses of water Saute the onion and garlic in olive oil over medium heat for 3 minutes. Add turmeric and curry and mix. Add water, salt and pepper and bring to boiling point. Rinse the quinoa first with cold water, then put it in boiling water, mix and let it cook. Cook for 10 minutes, then add the peas and mix, cook for another 5 minutes and make sure that all the water has been absorbed. Serve hot.  

2 cups sprouted beluga lentils 2 red peppers (finely chopped) 2 green peppers (finely chopped) 1 purple onion (small chopped) Fresh Onion (Finely Chopped) Parsley (finely chopped) 3 tablespoons of capers Olive oil Salt Lemon Sprouting of Beluga lentils; After soaking the beluga lentils in water (water with kefir or whey) for 5-6 hours, take it into a strainer and cover it with a thin cotton cloth. Every 8 hours, rinse it with water, drain the water well and cover it again. In this way, black lentils will sprout on the second day. Take the sprouted black lentils on a salad plate. Add onions, capers and greens on it, then add olive oil, lemon juice and salt to taste. Serve on the plate of your choice.  

1/2 kg baby potatoes (Boiled) 1/2 helxine (Chopped) 3 tablespoons of olive oil 1 teaspoon of salt 1/2 teaspoon of black pepper 1 red onion (sliced ​​into rings) Parsley Red chili pepper Fry the boiled potatoes in a wok over medium heat with olive oil, salt and pepper for 5-10 minutes. Add the tangle and mix it with the potatoes. Cook for another 5 minutes, stirring constantly. Make a base with parsley on the serving plate and place the hot potatoes. Serve warm with red onion and bell peppers.  

1 medium sized celery 1 carrot 2 potatoes 1 onion 1 orange juice 1 teaspoon flour 4 tablespoons of olive oil 1 teaspoon of sugar Juice of half a lemon 1 teaspoon of salt Olive oil is poured into the pot and the chopped onion is started to be roasted. Wash potatoes, celery and carrots. The skins are peeled and cut into cubes. Squeeze the orange and lemon juices, add flour and dissolve the flour. The remaining vegetables are thrown into the onion and sugar is added. All the ingredients are mixed and mixed together. Fruit juices are added. Water is added so that it does not completely cover the vegetables in the pot. It is cooked with the lid closed. While serving, you can finely chop the celery leaves and put them on it.  

  4 handfuls of Mediterranean greens 1 pinch baby arugula ½ orange 50 gr roquefort 50 g walnuts 2 tablespoons of olive oil 2 teaspoons of lemon juice Salt Black pepper Oranges are peeled, separated from their skins, and sliced ​​without a membrane. Salad and arugula are sorted, washed and dried. Greens are placed in salad bowls. Roquefort and walnut crumble. Olive oil, lemon juice, salt and pepper are shaken well in a bowl. Orange slices, roquefort and walnuts are added to the salad. Served with sauce.

2 cups of rice 2.5 glasses of water 1 glass of fresh orange juice 2 tablespoons of coarsely grated orange tea cup of raisins 40 g butter Salt Soak the rice in salted hot water for 30 minutes. Drain and rinse several times. Wash and drain the raisins. Melt the butter in the saucepan. Add the rice and fry it. Add orange juice, water, grapes and salt and close the lid of the pot. Cook on low heat until the rice is wilted. Add the orange peel and mix. Remove from the stove and cover with a paper towel. Let rest for 10 minutes and distribute on serving plates. Serve hot.  

1 package of farfelle 2 carrots 2 zucchini 1 eggplant 1 yellow bell pepper 1 red bell pepper 4 spring onions 3 tomatoes 2-3 sprigs of parsley few basil leaves 2 cloves of garlic 4 tablespoons of olive oil Salt Black pepper Clean and dice the carrots, zucchini, eggplant and peppers. Take the eggplant on a plate, sprinkle salt on it, let it sit for 10 minutes and rinse it off. Clean and chop the parsley. Clean and chop the spring onions. Finely dice the tomatoes. Peel and crush the garlic. Take the olive oil in the pan and fry the onion and carrot. Add the zucchini, peppers and eggplant and sauté for another 10 minutes. Remove the pan from the heat and sprinkle with salt and pepper. Boil the pasta in plenty of salted water, drain it and put it in a deep bowl. Add sauteed vegetables, tomatoes and garlic and mix. Garnish with parsley and basil leaves and serve warm or cold.  

1 kg of carrots 1 onion 1 teaspoon of olive oil 1 teaspoon of rice 1 teaspoon of granulated sugar 1 cup of hot water Salt Clean the peels of the carrots and cut them obliquely. Chop the onion into cubes. Heat the olive oil in the pan. Fry the onions and carrots for 5 minutes. Add salt, rice, sugar and hot water and close the lid of the pot. Cook until the rice is soft and the water has evaporated. When it's warm, take the serving plate. Sprinkle chopped dill on top and serve.  

250 g haricot beans 5 eggplants For frying: Liquid oil 150 g cubed beef 3 onions 3 tomatoes 1 red chili pepper 1 green pepper 3 cloves of garlic 2 tablespoons of margarine 1 cup of hot water Salt Red powdered pepper Soak the beans overnight. The next day, change the water, boil it in a slightly fresh consistency and strain it. Peel and dice the eggplants. Soak in salted water for 15 minutes, wash and drain. Heat the oil in the pan and fry the eggplants lightly. Place on paper towel to absorb excess oil. Peel the onions and chop finely. Peel and dice the tomatoes. Clean the peppers and cut them into small strips. Peel and crush the garlic. Melt the margarine in the pan and sauté the onions and garlic. Add the meat and fry. When the broth releases and absorbs, add the tomatoes and peppers. When the sauce starts to thicken, add the dried beans and eggplants. Add hot water and sprinkle with salt and paprika. Cook until the beans are soft. Serve hot.  

500 g white cabbage 250 g broccoli 1 cup of milk cream 8 glasses of water Salt Clean the cabbage and cut it into thin strips. Clean the broccoli and separate the florets. Put the cabbage and broccoli in a saucepan and add 8 glasses of water. Sprinkle with salt and boil until the vegetables are soft. Strain and separate 1 ladle and mash the rest into a puree.  Take the puree you have prepared and bring it to a boil. Whisk the cream separately and add it to the soup. Mix and remove from fire. Divide into bowls and garnish with broccoli and cabbage. Serve hot.  

4 large carrots 2 potatoes 1 onion 1 clove of garlic 6 glasses of water 1 teaspoon of curry 15 g margarine 1 teaspoon coarsely ground hazelnuts 2 tablespoons of grated cheddar cheese Salt Peel and dice the carrots and potatoes. Peel and chop the onion and garlic. Put the carrot, potato, garlic and onion in the pot and add the water. Cover the pot and cook until the vegetables are tender. Puree with a blender. Add margarine, curry and salt and cook for another 3-4 minutes. Divide into soup bowls and sprinkle with cheddar cheese and nuts. Serve hot.  

1 bunch of andiv (Italian lettuce) 1 bunch of green lollo rosso  1 bunch of red lollo rosso 1 red onion 100 g smoked turkey 1 cucumber 50 g half walnut kernels 2 tablespoons of olive oil 1 tablespoon of lemon juice 100 g labneh cheese 1 tablespoon grated cheddar cheese 1 teaspoon paprika  Salt Clean and wash all greens and chop coarsely. Peel the red onion and cut it into rings. Peel the cucumber and slice thinly. Chop the smoked turkey into square slices. Place the prepared greens and ingredients on the serving plates according to the color changes. Sprinkle the smoked turkey slices over the coarsely chopped salads. Mix labneh cheese, grated cheddar cheese, lemon juice, salt and red pepper flakes in a separate bowl until it reaches the consistency of liquid cream. Gradually add the olive oil to the cream and whisk. Pour the cheese sauce you prepared over the salads and mix them lightly. Arrange half walnuts and cucumber slices randomly. Let stand for 5 minutes and serve.  

5 tablespoons of olive oil 1 bell pepper 1 yellow bell pepper 2 eggplants 1 zucchini 1 clove of garlic 6 black olives 3 sprigs of basil 3 sprigs of parsley 3 tablespoons of breadcrumbs Salt Wash and dry the bell peppers. Roast for 20-25 minutes in a preheated 200 degree oven. Peel the skins by holding them under cold water and cut them in half vertically. Remove the seeds and white parts. Peel the eggplants and zucchini and cut them into small cubes. Chop the garlic. Remove the pits from the olives and finely chop them. Clean and finely chop the parsley and basil. Heat 3 tablespoons of riviera olive oil in a pan and brown the garlic. Add the zucchini and sauté for 4-5 minutes. Add the eggplants and fry for another 5 minutes. Add breadcrumbs and mix. Add the olives and cook for another 10 minutes. Add parsley, basil and salt, mix, remove from heat. Fill the peppers you have prepared with the vegetable mixture. Grease the baking mold with 2 tablespoons of olive oil and place the stuffed

1 teaspoon of Riviera olive oil 6 large green peppers 6 tomato paste red peppers 1 cup of bulgur 2 tomatoes 2 onions 2 spring onions 1 teaspoon of granulated sugar 1 teaspoon of currants 1 teaspoon of peanuts 2 teaspoons of hot water Salt Black pepper Mint Allspice Cut the stems of the Charleston and tomato paste peppers in the form of caps and remove the seeds. Peel and dice the tomatoes. Clean and finely chop the dried and fresh onions. Heat the olive oil in a saucepan and sauté the onions and spring onions. Wash and drain the bulgur and add it to the onions being roasted. Add the tomatoes, pine nuts and currants. Sprinkle with salt, pepper, granulated sugar, mint and allspice and fry for a few more minutes. Fill the peppers with the bulgur filling you prepared and cover with the lids you cut. Place the stuffing in the pan, slightly overlapping. Pour hot water over it and cook on medium heat with the lid closed. Serve cold or warm.  

3 sausages 8 pickled gherkins 5 potatoes 3 cucumbers 1 core of lettuce 3 cloves of garlic 200 grams of salami 3 tablespoons of mayonnaise 4 tablespoons of strained yogurt 200 g cheddar cheese Salt It is one of the first to come to mind among salad recipes with plenty of ingredients. Boil the sausages. Boil the potatoes and peel them. In a large bowl, chop all the ingredients except the cheddar cheese and mix them. Add mayonnaise, yogurt and diced cheddar cheese and salt. Mix well and serve.  

225 gr Bread Mix 140 ml of water 1 tablespoon of olive oil half a teaspoon of salt Half a teaspoon of granulated sugar Half a teaspoon of dry yeast For the top 2 tablespoons of tomato puree 2 tablespoons of olive oil 150 g mozzarella cheese (or string cheese) 6~7 cherry tomatoes 1 tablespoon diced yellow bell pepper 1 tablespoon sliced ​​black olives 1 pinch of salt Pour the water and olive oil into the baking chamber of the bread machine. Add the flour to cover the liquid mixture completely. Add salt to one corner of the bowl and sugar to the opposite corner. Make a well in the middle of the flour and add the yeast. Place the hopper inside the machine. Select the dough program and start the machine. At the end of the program, take the dough to the floured counter and roll it out by thinning it with a rolling pin. Finely chop the mozzarella cheese. Cut the tomatoes into 4 slices. Take the tomato puree, a pinch of salt and olive oil in a bowl and mix. Pour the sauce on the dough and spr