Wellnutrion

8 zucchini flowers 3 tablespoons of salty curd cheese 7-8 leaves of basil Mineral water Flour rock salt Mix the curd cheese with the basil. Add black pepper. Fill the zucchini flowers with this mixture. Add mineral water, flour and rock salt and mix. Dip the flowers in this mixture and fry them in hot oil. Serve hot.  

1 cup chickpeas (soaked overnight) 2-3 handfuls of parsley or any fresh herb 1/2 medium onion 1 tablespoon chickpea flour or any flour 1/2 teaspoon of bicarbonate of soda 1 teaspoon cumin and any seasonings of your choice Thoroughly mash all the ingredients in the food processor until you get a soft, paste-like dough. Freeze for 30 minutes for easy shaping. When the dough is firm, make tiny circles about 2 cm in diameter. Bake in a preheated 190-200 degree oven, greased with olive oil on all sides, and bake for 25-30 minutes on a baking paper lined tray. You can fry it if you wish.  

15-20 leaves of chard 8 tablespoons of cornmeal 4 tablespoons of wheat flour 1 egg 1 glass of water Milk 1 tablespoon of tomato paste 1 onion 1/2 teaspoon of oil Salt, pepper, cayenne pepper, mint After washing and draining the chard leaves, soften them by throwing them into boiling water. For the interior material; Mix corn flour, wheat flour, milk, egg, spices and 1-2 tablespoons of water to get a hard consistency. Cut the chard leaves into vine-leaf-sized pieces. Share the inner material you prepared on the edge of each piece. Wrap it like a leaf and place it in the pot. For the sauce; Heat the oil and fry the onion, which you cut into dice, together with the tomato paste, until the smell of the tomato paste is gone. Sprinkle the onion sauce you prepared on the wraps. Pour the hot water in a way that it covers the wraps slightly but does not pass. Sprinkle your salt. Cover the wraps with a heat-resistant flat plate so that they do not fall apart while they are cooking. After boiling

250 g goat cheese 2 tablespoons white cream 1 tablespoon of soft butter Dill Mash the cheeses in a bowl. Put all the ingredients in stretch foil and wrap in thin rolls. Then wrap it in aluminum foil. Chill in the freezer for 15 minutes. Wrap it well with dill and leave it at the bottom of the refrigerator for 1 hour again. Slice thinly. Serve on crusty bread.  

1 cup of quinoa 1 bunch of curly lettuce 2.5 tablespoons of extra virgin olive oil juice of 1.5 lemons 4 spring onions (finely chopped) 1/2 cup finely chopped parsley 1/2 cup finely chopped mint 1/2 cup coriander 120 g goat cheese 2 avocados (halved) Dukkah spice mix for service Roasted Pumpkin Seeds baby spinach leaves For the tahini lemon sauce 70 ml extra virgin olive oil 2 tablespoons of tahini juice of 1/2 lemon 1 clove of garlic Take the quinoa in a saucepan. Add enough water and a little salt to cover it and boil for 10-12 minutes. Strain the water and let it cool. Wash the curly lettuce, drain the water well and dry it. Chop it coarsely and put it in a bowl. Add fresh onions, finely chopped greens, boiled quinoa, spices and mix. Drizzle with olive oil and lemon juice. Add thinly sliced carrot slices and pieces of cheese. Finally, place the peeled and lemon-dried half avocados on top. For the tahini sauce; Mix all the ingredients in a bowl and pour over the salad and serve.

2 bunches of fresh sea beans (Cleaned) 1 onion 1 teaspoon of chili paste 2 sticks of cinnamon 1 clove of garlic 4 tablespoons of olive oil 1 cup tomatoes (preferably canned) 1 cup boiled chickpeas Fry the finely chopped onion with a few tablespoons of olive oil until caramelized. Add the chili paste, cinnamon sticks and finely chopped garlic. Fry for a few more minutes. Add the previously boiled chickpeas. After frying a little more, add the tomatoes. Mix and add 1 tea glass of hot water and cook on high heat for 5 minutes. Boil the sea beans in salted boiling water and clean the inner branches. Then add it to the chickpeas cooked in the pot. Add salt and cook on high heat for 5 more minutes, then reduce the fire. Cover the pot and cook until soft. Before taking the pot off the stove, pour half a coffee cup of olive oil. Close the lid of the pot, cook for 1 more minute and remove from the stove.

  1 package of frozen spinach 3 egg whites 150 g grated mozzarella or colot cheese Salt, pepper 1 clove of garlic (finely chopped) 2 tablespoons of olive oil 2 shallot onions 1 capia pepper (finely chopped) 1 carrot 4-5 sprigs of parsley (finely chopped) 1 cup of boiled green lentils (Boil until soft) Salt, pepper 1 whole egg for service Garlic Yogurt After thoroughly draining the frozen spinach and chopping it, put it in a large bowl. Add the egg whites, grated cheese, salt, pepper and mix well with a spoon. Spread the mixture you have obtained on a medium-sized rectangular baking tray lined with greaseproof paper. Spread it evenly and in a thin layer on all sides by smoothing it with a spatula. Bake in a preheated 190 degree oven for 15-20 minutes. Heat the olive oil in a separate pan and fry the finely chopped onion and garlic. Add capsicum. Keep frying. Add the grated carrot, salt, pepper. Fry the carrot until soft. Lastly, add the parsley and the green lentils you boiled and drain

1 cup of rice for pilaf (Soaked in lukewarm water) 1 cup of green lentils (Boiled to a crisp consistency) 1 coffee cup of olive oil 1 cup garnish (Canned) 3 carrots (Grated) Half a bunch of parsley, dill, mint (finely chopped) 1 teaspoon chopped pickled gherkins 1 cup of canned corn 2 sprigs of green onions (finely chopped) Salt, pepper, paprika After soaking the rice in warm water for 15 minutes, wash it under running water and drain it. Heat half the olive oil in a saucepan and fry the rice for 5 minutes. Add 1.5 glasses of hot water, the green lentils you have boiled in a fresh consistency, salt and pepper and bring to a boil for a few moments. Cover the pot and turn down the heat. Cook until the water is absorbed. When the rice is cooked, take it off the stove and let it cool. Fry the grated carrot in the remaining oil until soft. Place the roasted carrot on the bottom of the round mold by pressing it lightly. When the rice has cooled, add all the ingredients except the carrots. Mi

1 slice of pumpkin (halved) 3 tablespoons of olive oil Salt Black pepper 2-3 sprigs of fresh thyme inside the moon core lettuce or any green you want (washed, dried) for the sauce 1 teaspoon mayonnaise Juice of half a lemon 1 tablespoon of olive oil 1 teaspoon of honey Salt Preheat the oven at 200 degrees. Add the cleaned pumpkin, thyme and salt, pepper and olive oil to a baking dish lined with greaseproof paper and mix. Bake in a preheated 200 degree oven. Take the thyme out. Mix the sauce ingredients well in a bowl. Take the pumpkins in a serving bowl. Add finely chopped greens and sunflower seeds on it and serve after blending.  

2 slices of pomelo (chopped randomly) 1 avocado (Sliced) 1 bowl of mixed microgreens Small piece of cottage cheese (Crumbled) Crispy onion (Preferably fresh red onion) Olive oil Vinegar Salt Mix all the ingredients and sprinkle with olive oil, vinegar and salt. Transfer to a serving plate and serve.  

1 cup of whole wheat flour (Heaping) 0,11 lbs butter (Soft) 1 teaspoon of water half a teaspoon of salt for inside 1,1 lbs spinach (washed and drained) 1 red onion (Chopped) 2-3 tablespoons of olive oil 3,38 oz cream 0,22 lbs of cottage cheese 0,22 lbs curd cheese 1 teaspoon paprika 1 capia pepper (diced) 1 egg Cut the peeled onion into dice and fry it in olive oil until soft. Add the washed and drained spinach leaves and capia pepper and turn it for a few minutes. After adding salt, chili pepper, cream and sweetening, remove from the stove. For the dough; Mix the flour and salt. Add the butter and start kneading. Add water little by little and knead until you get a medium soft dough. Roll out the dough to fit into mini tart molds with the help of a rolling pin on the counter sprinkled with whole wheat flour. Spread the dough you prepared into mini tart molds to cover the edges. Make holes on it by pressing lightly with the help of a fork, so that it does not rise during pre-cooking. B

1 cup of wholemeal rice 2 tablespoons of olive oil 2 cups of hot vegetable stock 10 chestnut mushrooms (diced) Half tablespoon of butter 1 small sprig of rosemary Salt Soak the whole wheat rice in hot water with 1 teaspoon of salt and lemon juice for half an hour. Fry the mushrooms in butter for a few minutes. Fry the rice in olive oil, stirring constantly. Add the vegetable broth, the mushrooms you have previously fried in butter for 3-4 minutes, salt and a whole sprig of rosemary. On medium heat, boil for 1-2 minutes. Then turn down the heat and close the lid of the pot. Cook the rice until the water evaporates. Let it rest for 10 minutes and serve the wholemeal rice pilaf.  

2 medium zucchini (diced) 2 heaping tablespoons of flour 1 tablespoon of butter 1 tablespoon of olive oil 4 cups of hot water 3 cups of milk 3-4 sprigs of dill (finely chopped) 1 teaspoon of salt 1 teaspoon of black pepper 1 teaspoon of dried mint For the top 1 tablespoon of butter 1 tablespoon of ground red pepper After taking the butter and oil in a deep pan, add the flour and fry until it turns pink and smells. Slowly add the milk, stirring rapidly with a whisk, and be careful not to clump together. Then add the hot water and stir until it boils. When it starts to boil, add the zucchini and cook until the zucchini softens. When the zucchini softens, remove the soup from the heat and smooth it by pulling it with the help of a hand blender. Add the spices and dill and mix. While serving, add the ground red pepper that you have fried in butter on top and serve.  

2 eggs 1 tablespoon of butter 1 teaspoon of red pepper flakes 1 teaspoon dried thyme Salt 2-3 slices of cheddar cheese After hard-boiling the eggs, peel them and cut them in half. Melt the butter in the pan and place the eggs you cut in such a way that the inside of the eggs coincide with the butter. Sprinkle salt and seasonings on top. Cook on low heat for 3-4 minutes. Sprinkle with grated cheddar cheese last. Serve on toasted bread. 

1,1 lbs flour 0,44 lbs butter (Soft) 1 egg half a teaspoon of salt 1,69 oz of water for the sauce 6,76 oz cream 2 eggs Salt, pepper for interior material 0,44 lbs cottage cheese (diced) 1,1 lbs spinach (roughly chopped) Take all the ingredients for the dough into the kneading bowl. Knead until you get a smooth dough. Take the dough on a floured counter and roll it out with the help of a rolling pin. Divide into greased medium tart tins. Spread the dough by pressing it with your hand so that it covers the edges. Leave the molds in the refrigerator for half an hour. For the sauce, whisk the cream, eggs, salt and pepper in a bowl. Mix the diced cheese with the coarsely chopped spinach. Divide into the quiche dough. Pour the sauce last. Bake in a preheated 358 degree oven for 25 minutes.

10  plums 10 green almonds 1 bunch arugula 1 small bunch of lamb's ears 5-6 cherry tomatoes 1 cucumber Salt 1 tablespoon of lemon juice 3 tablespoons of extra virgin olive oil 1 teaspoon of honey 4-5 fresh strawberries 2 teaspoons of chia seeds Wash the green plums, fresh strawberries and green almonds, then thinly slice them. After washing and draining the greens, finely chop. For the dressing, mix the lemon juice, extra virgin olive oil, honey and salt in a small jar and shake it. Blend the greens and thinly sliced ​​fruits in a bowl. Sweeten the sauce you prepared by mixing it with the salad ingredients. Sprinkle chia seeds last.

500 g fresh strawberries (Chopped) 1 purple onion (finely chopped) 1 tablespoon of olive oil 2 village peppers 1 capsicum pepper 2 cloves of garlic 2 tablespoons chopped fresh mint 1 tablespoon chopped fresh coriander 1 teaspoon of honey Salt, pepper Place the peppers and garlic on the parchment paper. Roast in the grill section of the oven at 200 degrees (You can also roast it in a pan or in a toaster). Finely chop the roasted garlic and peppers. Transfer all the chopped ingredients to a large bowl and mix. Finally, add olive oil, salt, pepper and honey to taste. Serve with tortilla chips, which you have fried in the oven without waiting, in the form of triangles.  

1 pack of pasta 1 large onion 500 g zucchini half a teaspoon of salt 2 cloves of garlic (finely chopped) 1/2 teaspoon of olive oil 4-5 sprigs of chopped dill For the green sauce: 1 jar for sauce 2 bunches of fresh basil 1 bunch sorrel 1 teaspoon of extra virgin olive oil 3 cloves of garlic 1 pack of peanuts 5 walnut kernels 2 tablespoons grated aged cheddar cheese (Or powdered Parmesan) Wash the zucchini, cut into cubes without scraping the skin. Peel and dice the onions in the same way. Rub the onions thoroughly in the palm of your hand with salt, squeeze out the excess water so that the bitter juice comes out. Transfer the onions and zucchini to the pot and mix, sprinkle with the garlic and pour the olive oil. Cook for 20 minutes on very low heat. Remove from the stove and let it cool. Boil the pasta in boiling water with 1 teaspoon of salt and 1 tablespoon of oil for 10 minutes. When the pasta is cooked, drain the water. Add the zucchini, mix and sprinkle with chopped dill. You can

5 large zucchini 3 tablespoons of pesto sauce 1 teaspoon of olive oil 1 pack of peanuts sea ​​salt 1 sprig of fresh mint for the sauce 3 tomatoes 3 cloves of garlic 2 tablespoons of olive oil 1 teaspoon red chili powder Salt Roast the pine nuts in a pan without oil until they change color. Slice the zucchini lengthwise, with the peel, as thin as half a finger. Spread pesto sauce thinned with olive oil on both sides, sprinkle with salt. Fry the zucchini without melting them on the grill. Place the grilled zucchini slices in layers in a hollow rectangular bowl. When placing the zucchini, place the pine nuts in the interlayers. Arrange the zucchini so that they are 4-5 inches high. Lastly, place a large sprig of fresh mint as you see in the photo. Put the zucchini in the refrigerator and leave for 2-3 hours. Meanwhile, prepare the sauce; For this, melt the olive oil in the pan and cook the diced tomatoes and finely chopped garlic until it turns into a sauce. Add salt and ground pepper a f

2 medium eggplants (peeled and sliced ​​0.5-1 cm thick) 1/2 cup of flour 2 eggs 1 teaspoon of breadcrumbs 1/2 teaspoon of breadcrumbs 1/2 cup very finely grated hard cheese (Parmesan or aged cheddar) 1 teaspoon sweet pepper Preheat the oven at 220 degrees with fan. Spread the eggplants on a paper towel, sprinkle them with salt, leave for 10 minutes. With the effect of salt, eggplants release the bitter water inside and preserve their color. Dry the aubergines, whose juices come out, well. Put the flour in one bowl, crack the eggs in another bowl. Mix all the remaining ingredients and prepare the pancake batter. Dip the eggplants in the flour, then the egg, then the breadcrumbs. Spread baking paper on the oven grate, apply a little oil on it with the help of a brush. Arrange the eggplants. In order for them to get a better color, you can spray enough oil to create a thin layer on them with the help of a spray if you have them at hand. Bake for 20-25 minutes, until color is taken. If you

2 cups raw hazelnuts 1 teaspoon liquid applesauce (you can also use palm juice, palm sugar, agave syrup, maple syrup) 2 tablespoons of coconut cream 2 tablespoons of coconut milk 160 g of melted dark chocolate 1 tablespoon of vanilla 2 soup spoons of cocoa half a teaspoon of salt First, set the oven to 200 degrees and wait for it to warm up. Take the hazelnuts on a tray and roast them in the heated oven for 5 minutes. Leave the hazelnuts at room temperature to cool. When the first temperatures pass, take it into a kitchen towel and rub it with your hands. This will separate the shells. Put the hazelnuts in the food processor. Add sugar from apples to it and grind until you get a smooth creamy consistency. Then add the remaining ingredients and continue the pulverization process until you get a homogeneous mixture.  

1 teaspoon of hazelnuts 1 teaspoon of walnuts Half a cup of coconut 1 egg white 1 tablespoon of maple syrup For the top Half a cup of chocolate chips Process the hazelnuts and walnuts in a food processor until they reach the consistency of flour and place in a large mixing bowl. Add coconut, egg white and maple syrup and knead. Cut walnut-sized pieces from the dough and place them on a baking tray lined with grease-proof paper. Bake in a preheated 180 degree oven for 8-10 minutes. Take it out of the oven and let it cool. Melt the chocolate chips in a bain-marie and dip one edge of your cookies into the melted chocolate. Serve after the chocolate is frozen.  

500 ml milk (cow's milk / oat milk / almond milk etc.) 4 tablespoons of oatmeal 1 handful of mixed nuts (Hazelnut, pistachio, walnut, almond, etc.) 1 teaspoon of raisins 1/2 teaspoon ground cinnamon Fresh red berries (raspberry, blackcurrant, etc.) Take half of the oatmeal with cinnamon and 250 ml of milk in a sauce pan, cook for a while and make porridge. Take the rest of the oatmeal and nuts in a pan and fry them a little. Take the porridge, roasted oats and nuts on a serving plate and add the remaining milk. Serve with raisins and fresh red berries.  

500 g green beans (bones removed) 1/2 teaspoon of extra virgin olive oil 1 capia pepper (diced) 1 large white onion (finely chopped) 2 cloves of garlic (finely chopped) 3-4 tomatoes (finely chopped) Salt 4-5 leaves of fresh basil 1-2 sprigs of parsley 1 teaspoon grated lemon peel In a wide-bottomed saucepan, heat half the oil and fry the onion until soft. Add the capia pepper along with the chopped garlic. Fry for 1-2 minutes. Add the tomatoes and let it boil. When the sauce starts to boil, reduce the heat. Meanwhile, separate the sauce into another bowl. Fry the green beans with the remaining olive oil in the same pan for 3-4 minutes. Then line up very neatly inside the pot. Spread the sauce evenly over the beans. Pour hot water to cover it. First, boil it for a few minutes on high heat, then close the lid of the pot and turn the fire down. Cook on low heat for half an hour. When you take the green beans with plenty of tomatoes from the stove, throw chopped greens on it, sprinkle with

1 cup cracked wheat 2 hot peppers 1 liter yogurt 2 cups strained yogurt Salt For the top extra virgin olive oil 1-2 teaspoons of sumac Mix the strained yogurt and water in a bowl. Cut the hot peppers in half lengthwise and toss them in this mixture. Keep in the refrigerator for a day. The next day, transfer the split wheat to the pot. Add enough water to cover it and boil it until the wheat is soft. Then strain the water. Combine the wheat with the spicy water you have kept in the refrigerator. Serve the hot pepper yogurt soup with olive oil and sprinkle with sumac.

2 large ripe tomatoes 2 large ripe peaches 20 strawberries 1 clove of garlic 1 teaspoon grated ginger 1 roasted capia pepper 2 sprigs of fresh mint Cold water Peel the skin of the tomatoes and remove the seeds. Peel the peaches and remove the seeds. Wash and drain the strawberries. Transfer the tomatoes and berries to the food processor. Add the garlic, ginger and capia pepper cut into large pieces. Puree it. Adjust the consistency by adding cold water little by little in a controlled manner. Add salt and pepper last to taste. Garnish the summer fruit soup with fresh mint leaves and serve.  

420 g durum wheat flour 80 g fine semolina (Semolina) 2 eggs 2 egg yolks 120 g Spinach Puree (Blanched and Blended) 1 teaspoon of salt Take the flour in a deep bowl. Add fine semolina and mix. Make a well in the middle and break the eggs.  Add salt and spinach puree and knead well until you get a hard and smooth dough. Divide the dough into 2 equal portions and roll them out thinly on a floured surface. Lightly flour the dough you rolled out, fold it 3 fingers thick and cut it as thin as you want. Open and extend the cut rolls.  

1 cup of coconut milk 2 glasses of drinking water 2 avocados (must be ripe and soft) 10 leaves of spinach 1 medium cucumber juice of 1 lemon 2 sprigs of fresh mint Salt Freshly ground black pepper For the cold avocado soup sliced ​​avocado black cumin boiled quinoa Take the avocados that you peeled and removed the seeds from in the food processor. Add the washed and drained spinach leaves, fresh mint leaves, the cucumber you cut into slices and lemon juice. In a separate bowl, mix coconut milk and drinking water in a bowl. Adjust the consistency by adding the watery mixture to the mixture in the food processor little by little. Add salt and pepper at the end and taste. If you wish, garnish with very thinly sliced ​​avocado, black cumin and boiled quinoa and serve.  

500 g spinach 300 g chickpeas 30 g coriander seeds 1 onion (small diced) 1 clove of garlic 200 ml cream Salt, pepper First of all, boil the chickpeas that you soaked the night before until they are soft. Sweat the onions in a saucepan. Add the coriander seeds, garlic and spinach and fry for another 5 minutes. Add chickpeas, 400 ml of water and cream, cook for 5 minutes. Blend into soup in a food processor. Add salt and pepper and make it ready to serve.

4 celery, sliced ​​into rounds (Soak in flour and lemon water to prevent browning) 2 quince (Sliced) 1 carrot (quartered) 1 sprig of celery stalk and leaves (finely chopped) 1 medium onion (finely diced) 1 teaspoon of olive oil 1 tablespoon of granulated sugar Salt, pepper Preheat the oven at 170 degrees. Saute the onions with olive oil, add the quince, celery and carrots. After sautéing for another 5 minutes, season with salt, sugar and pepper, mix and remove from the heat. Cut a parchment paper 30 cm long. Place the celery and the sauteed mixtures in it, respectively. Add olive oil and some water, seal in a bundle. After wrapping them all in the same way, bake in the oven for 30 minutes. After cooking, keep it aside to cool. You can serve the quince celery oven recipe on paper with rice with vegetables and potato salad, which goes well with it. 

1 onion (Chopped into dice) 1 jalapeno pepper (finely chopped) juice of 1 lemon half a teaspoon of salt 4 large tomatoes (Diced) 4 capia peppers (diced) 2 green bell peppers (Diced) 2-3 hot chili peppers (diced) 1 yellow California pepper (Diced) 1/2 bunch fresh coriander (finely chopped) 1 cup of walnut kernels (very finely ground) extra virgin olive oil For service Chips from tortilla bread First, mix the chopped onion, lemon juice, jalapeno pepper and salt well in a deep salad bowl. Add the chopped tomatoes and cilantro and leave for 10 minutes. Add all the remaining ingredients, mix and prepare to serve with tortilla chips.    

3 red capia peppers 3 green peppers 3 green peppers 3-4 tablespoons of olive oil 200 ml cream Salt   First, clean and wash the seeds of the peppers and chop them in half a finger thickness. Heat the olive oil in a pan, add the peppers and start frying, stirring occasionally. When the peppers are tender and browned, add the salt and cream. Cook until the cream thickens and remove from the heat. You can serve creamy roasted peppers with fajita.  

  450 g wheat flour 100 g fine semolina (Semolina) 2 eggs 2 egg yolks 120 g beetroot puree (Baked and blended) 1 teaspoon of salt Take the flour in a deep bowl. Add fine semolina and mix. Make a well in the middle and break the eggs. Add salt and beet puree and knead well until you get a hard and smooth dough. Divide the dough into 2 equal portions and roll them out thinly on a floured surface. Lightly flour the dough, fold it 3 fingers thick and cut it as thin as you want. Open and extend the cut rolls.

300 g instant pasta 400 g chestnut mushrooms (finely cut) 2 tablespoons of cream cheese 1/2 cup of cream 1 tablespoon of olive oil Parsley, salt, pepper for service Chopped parsley and thinly sliced avocado slices Take the pasta water to the stove, ready pasta is boiled in 8 minutes on average. During this time, prepare the sauce; for this, heat the saucepan, put the mushrooms. Roast on high heat, remove from the stove and discard the salt. When the pasta is boiled, return the saucepan to the stove, add the cream and cream cheese, transfer the pasta with tongs and mix. Put the parsley last, take it off the stove and serve with avocado slices.  

1-2 tablespoons of butter 1 tablespoon of oil 1 large onion (diced) 2-3 cloves of garlic 4 medium celery (peeled and cut into small pieces or shredded in a processor, 1-2 cm) 4 stalks celery (Sliced, 1-2 cm) 3 glasses of water 1.5 green apples (cut into 4 and cores removed) 1 teaspoon salt A few pinches of black pepper Heat the butter and oil in a saucepan. Add the onions and fry until they turn pink. Add the garlic and celery and fry for another 3-4 minutes. Add the water and turn down the heat when it boils. A slight bubbling of the water is sufficient. Bake the celery for about 25-30 minutes, until the fork sticks easily. Here, the cooking time may be longer depending on the size of the celery. If it takes longer to cook, you can add a small amount of water. When the celery is soft, add the apple, salt and pepper and cook for another 15 minutes. Once both the apples and celery are soft, blend them in a blender until smooth. Check the salt and pepper at this stage and add butter for

1 can of coconut milk 70 g (equal to 1 small square pack) dark chocolate, I chose 85% cocoa for less sugar 35 cooked and peeled chestnuts 1 glass of water 4 large soft dates Bring half of the coconut milk to a boil in a small saucepan or coffee pot, turn off the heat. Add the chocolate, which you cut into small pieces, into it and mix so that it melts well and mixes into the milk. Blend the remaining coconut milk, chocolate mix, chestnuts, water and dates in a blender until smooth. Divide into bowls and refrigerate for at least 4-5 hours. This dessert is intense. On top of anchovy rice, in the consistency of a healthy chocolate that melts in the mouth, along with tea and coffee to sweeten the mouth without filling the stomach; small but effective. For this reason, I prepare it in small bowls, with 3-4 full tablespoons per person.