Wellnutrion

4 kg raw milk 1 tablespoon of salt Half a glass of yogurt Half a glass of rennet Put the milk in a deep pot and boil it over low heat to pasteurize it. Take another pot and fill it halfway with water. After removing the boiling milk pot from the stove, place it in the pot filled with water. Wait for it to cool. When the milk in the pot becomes warm, add the yogurt. After adding rennet to it, mix it. Cover the mixture and let it ferment for 1-2 hours. Return the pot of fermented milk to the stove and mix it with a wire whisk until the cheese forms small lumps. When the cheese grains reach an elastic structure, collect them from the edge of the pot and put the collected cheese into the strainer. Squeeze the cheese in the strainer with a wooden spoon and place it on a clean cheesecloth. Strain the excess water by gently squeezing the cheesecloth and cover the cheeses. Leave it like this for 1 night. The next day, grind the molded cheeses in a food processor and crush them into small piece

6 artichokes (cleaned with leaves and cut into quarters) 4 lamb shanks 1 white onion 1 tablespoon flour 1 egg yolk Black pepper Olive oil Wash the shanks in cold water and cook them in a pressure cooker by covering them with enough water. Put the chopped onion into the pot and soften it a little in olive oil. Place the drained artichoke bowls and boiled shank meat on top. Add three glasses of broth and close the lid. Cook for about 30 minutes until the artichokes are soft. Put the egg yolk and flour in a bowl. Prepare your marinade by continuing to whisk while adding the cooking water. Add the seasoning to the pot and turn off the stove when it reaches a light consistency. Divide the artichokes, place each shank on separate plates, and serve by adding black pepper.

250 gr. chickpeas (boiled) 1 teaspoon of red pepper powder 2 tablespoons of olive oil Half a tea glass of garlic powder Half a teaspoon of salt First, boil the chickpeas over medium heat. After draining the boiled chickpeas, place them in the middle of two paper towels and slide them slightly left and right. In this way, the shells will come off easily. Add all the remaining ingredients except chickpeas to a bowl and mix. Add the chickpeas separated from their shells to the bowl and mix with the sauce. Grease the baking tray with butter. Then place the sauced chickpeas into the tray. Bake chickpeas in the oven at 200 degrees for about 20 minutes. Then you can store it in glass jars.  

1 cup buckwheat  2 cups hot water 2-3 tomatoes 1 onion 2 cloves of garlic Olive oil Salt, pepper and other desired spices To prepare an odorless buckwheat pilaf, wash the buckwheat well 10 times in plenty of water. Soak the thoroughly washed buckwheat in hot water for 30 minutes to cook it more easily. After draining the water, wash it a few more times. Take olive oil in the pot. Fry the onions and garlic over medium heat. Then add the peeled and chopped tomatoes into the pot. After this mixture is thoroughly roasted, wait for half an hour and add the strained buckwheat into the pot. And add spices and salt. After adding the buckwheat to the pot, roast it for a few minutes. Then pour 2 cups of hot, not boiling water over the buckwheat. Close the lid of the pot. Cook over medium heat until the water boils, and when it boils, cook over low heat until the buckwheat absorbs its water.

White cabbage (quarter of a whole) 3 carrots (grated) 1 onion (cut into thin long pieces) apple cider vinegar 1 lemon 1 teaspoon salt 2 tablespoons mustard 3 tablespoons of yogurt White cabbage, grated carrots and onion are placed in a bowl and mixed with apple cider vinegar and lemon until softened. When it softens, add salt, mustard and yogurt. It is fed until they are all well mixed together.

  2 cloves of garlic (crushed) 1/2 kg cherry tomatoes 2 tablespoons capers or olives 2 ripe avocados 1 or 2 ciabattas, nails or bread of your choice 1 small red onion 2 tablespoons of vinegar 4 tablespoons good quality olive oil A handful of fresh basil Salt First, cut the pita or bread you will use in the recipe into small slices. Place the sliced bread on the baking tray. Cut the avocados in half and remove the seeds. Put it in a salad bowl. Chop the cherry tomatoes into small pieces. Meanwhile, smash the avocados with the help of a spoon. Add the chopped tomatoes onto the avocados. Throw the sliced bread into the oven and bake for 3 minutes, opening only the top part. Chop the onions finely. Add the sliced onions, basil leaves and capers into the salad bowl. For the sauce, add crushed garlic, vinegar, olive oil and salt to a bowl. After adding the toasted bread to the salad, add the sauce and mix all the ingredients.

1.5 cups of oat flour (I put the oatmeal in a food processor) 1 egg 1 teaspoon of thyme 1 teaspoon salt 1 teaspoon of black pepper 1 tablespoon olive oil For the sauce: 1 tablespoon olive oil 1 tablespoon tomato + pepper paste 1 onion (puréed) 1 teaspoon salt 1 teaspoon of thyme 1 teaspoon of black pepper Topping ingredients: ( you can add as you wish) Grated cheddar cheese Sausage Sweetcorn Black olive Courgette Green pepper (I cut the bell pepper into rings) Grated mozzarella Knead all the ingredients for the base. If the dough separates, you can add water depending on its consistency (it should be a little hard). Put the dough on the baking tray and shape it by hand. Bake in a preheated 180 degree oven for 15 minutes. Mix all the ingredients for the sauce and cook over medium heat. Take the oatmeal base out of the oven, spread the sauce on it and arrange the ingredients one by one. Finally, sprinkle grated mozzarella cheese and bake in a preheated oven at 200 degrees until the chees

2 glasses of water 2 pinches of dried cherry stem tea First, add 2 glasses of water into a coffee pot. Add dried cherry stems and boil for about 8-10 minutes. After straining the boiling tea, keep it aside to cool.

1 liter of broth 100 g beef 100 g chickpeas 90 g green lentils 40 g bulgur 40 g butter 40 g sunflower oil Half a tablespoon of flour 1 teaspoon of pepper paste half onion half tomato 1 bell pepper Salt Soak chickpeas and lentils overnight. Boil it in separate containers and wait. In a pot, boil the broth with half the butter and strain. In another pot, add sunflower oil and remaining butter and heat. Add finely chopped beef and fry until it turns pink. Add finely chopped pepper and onion, boiled lentils, flour, pepper paste and finely chopped tomatoes and sauté. Add the boiling broth while stirring. Add salt and previously boiled chickpeas and bulgur. Boil for 7-8 minutes and serve hot.

1 kg cocktail tomatoes 1/3 cup olive oil 6 cloves of garlic (chopped) 1 tablespoon Italian seasoning 1 tablespoon of sugar 1 pinch of salt Black pepper 2 tablespoons fresh basil (coarsely chopped) Wash and drain the cocktail tomatoes and dry each one with a paper towel. Cut the tomatoes in half and transfer them to a large bowl. Add olive oil, garlic, Italian seasoning, granulated sugar, salt, black pepper and thyme and gently mix well. Arrange the tomatoes in a single row on a baking tray lined with baking paper and bake slowly in a preheated oven at 160 degrees for 1 hour. Remove from the oven and serve hot.

6 kippers 1 glass of vinegar 3 tablespoons of olive oil 5 sprigs of dill 15 black olives Place the kippers in a non-stick pan and cook over high heat until they darken in color. Clean the burnt shells and remove the bones. Cut it into small pieces and place it in a deep bowl. Put the vinegar in the coffee pot and boil it until it thickens. Pour it over the fish. Cover the container and let it sit for 30-35 minutes and strain. Place the kippers on a serving plate and drizzle olive oil on them. Decorate with chopped dill and olives and serve.

1 sea bream 1 teaspoon salt 1 teaspoon black pepper 1 bunch of sea beans 5 tablespoons of olive oil 3 cloves of garlic 1 lemon Remove the scales and internal organs of the sea bream. Boil the water. Add salt, vinegar and sea bream to the water and turn off the stove. Let it cool. By waiting in hot water, the fish will cook without releasing its own juices. Boil the sea beans in plenty of boiling, unsalted water over high heat until the green fleshy parts are easily separated from the stems. Do not cover while boiling. Rinse it in cold water and scrape off the green flesh. Discard the shrub stem parts. Place the sea beans in a bowl, pour 2-3 tablespoons of olive oil, crushed garlic and lemon juice on them and mix. Place the cooled sea bream on a flat surface. Cut off its head, tail and thorny parts of its back with a sharp knife. Lift the upper fleshy part with a knife and remove the bones. Place the sea bream on serving plates and place the sea bream pieces on top. Drizzle with salt, p

500 g large mushrooms 4 tomatoes 3 green peppers 100 g grated cheddar cheese 3 tablespoons of olive oil Salt fresh mint leaves Tear off the bottom parts of the mushrooms, wash them and drain them. Peel the tomatoes and cut them into dice. Clean the green peppers and chop them into small pieces. Mix the olive oil, salt, tomatoes and pepper in a bowl, fill the empty parts of the mushrooms and place them on the baking tray. Bake in a preheated 180 degree oven for 10 minutes. Remove the tray from the oven and sprinkle grated cheddar cheese over the mushrooms. Put it back in the oven and cook for another 5 minutes. Remove the mushrooms from the oven and place them on a serving plate. Decorate with fresh mint leaves and serve hot.

1 large beet (about 300-400 g) 1 tablespoon of vinegar 1 tablespoon olive oil 1 glass of strained yogurt 2 tablespoons labneh cheese (optional) 1 glass of buttermilk Salt, freshly ground black pepper After washing the beet thoroughly, boil it with its skin until it becomes soft. Then peel it, chop it into cubes and transfer it to the food processor. Add vinegar, olive oil, salt and pepper and puree. In a separate bowl, mix strained yoghurt, labneh and buttermilk thoroughly. Continue mixing after adding the beetroot puree. When it gains a homogeneous appearance, cool it in the refrigerator and serve.  

1 glass of strained yoghurt 1 liter buttermilk 1 cup kefir (optional) Salt 1 teaspoon dried mint 1 tea glass of boiled kidney beans Half a tea glass of boiled cracked corn Half a tea glass of boiled wheat 1 tea glass of boiled chickpeas Half a tea glass of olive oil Half a bunch of mint (finely chopped) 3-4 sprigs of dill (finely chopped) 3-4 leaves of basil (finely chopped) Mix the strained yogurt, buttermilk, kefir, salt and dried mint thoroughly in a large bowl. After adding the boiled grains, add the chopped greens and continue mixing. Finally, add olive oil and mix gently. Serve after cooling in the refrigerator.

2 cups wheat flour 1 cup whole wheat flour 1 tea glass of olive oil 1 tea glass of water 1 teaspoon of granulated sugar 2 teaspoons baking powder 1 teaspoon salt Moreover 2 glasses of water 2 tablespoons of molasses 1 glass of sunflower seeds Sift the flour and put it into the kneading bowl. Add salt, sugar and baking powder and mix. Finally add the olive oil and water. Knead until you get a smooth dough. Mix molasses and water in a bowl. Place the sunflower seeds on a separate flat plate. Tear off large walnut-sized pieces from the dough. Roll each piece into a 8-10 cm long cylinder. First dip the dough in molasses water, then dip it in sunflower seeds. Place them on a baking tray lined with baking paper, spaced apart. Bake in a preheated oven at 180 degrees for 15 minutes.

 750 g green beans (black-eyed peas) 1/4 cup unsalted butter 1 onion (finely chopped) 8 mushrooms (coarsely chopped) 1/3 cup flour 1 cup whipped cream 1/2 cup unsalted chicken broth 1/2 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon soy sauce 225 g fresh cheddar cheese (Grated) 1 cup caramelized onion Add salt to the boiled water in a large pot and boil the beans for 7-8 minutes until they remain slightly firm. Drain the boiled beans and rinse them with cold water and set them aside. Melt the butter in a large pot over medium heat. After adding chopped onion and mushrooms, sauté for 5-7 minutes, stirring occasionally. Sprinkle the flour over the mixture and fry together. Then add the cream while stirring. Then add the chicken broth, mix and cook for about 6-7 more minutes to thicken and remove from the heat. Add half of the grated cheddar cheese, salt, black pepper and soy sauce and mix again. Then add boiled green beans, continue mixing and transfer them to a pre-oiled baking tray

1 kg boneless chicken thigh (coarsely chopped) 2 tablespoons cornstarch 1 green bell pepper (finely chopped) 500 g green beans 3 roasted red peppers 5 cloves of garlic (Chopped) 1 teaspoon ginger (Optional) 2-3 tablespoons of olive oil 1/4 teaspoon garlic powder (Do not add too much as it has a strong taste) 1 teaspoon of ground red pepper 1.5 teaspoons sesame oil 1/2 cup red pepper sauce In a large bowl, add a tablespoon of olive oil, granulated garlic, 1/2 teaspoon of salt, granulated red pepper and black pepper to the chopped chicken and mix well. Then add the corn starch. Make sure all chicken pieces are coated with cornstarch. Heat the olive oil in a large pan and add the chicken pieces you prepared and saute over medium heat. Add chopped green, red peppers and garlic and continue sautéing. Then add the garlic and cook until the smell of the garlic disappears. Meanwhile, boil the green beans for about 7-8 minutes so that they remain slightly firm and drain them. Add the boiled gre

4-6 tomatoes 200 g cheese 2 spring onions 1 fresh garlic 1 green pepper 1 tea glass of ground walnuts 1 tablespoon red pepper flakes Half a tea glass of olive oil Wash the tomatoes and remove their core. Wash and clean the spring onion and garlic, then chop them finely. After washing the pepper and removing its seeds, chop it finely. Crumble the tulum cheese in a deep bowl and mix it with the onion, garlic, green pepper, walnuts and chili peppers. Add olive oil and mix. Share the cheese mixture you prepared among the tomatoes and serve.

300 g pumpkin 3 tablespoons of rice 1 onion 1 tea glass of olive oil Juice of half a lemon 1 glass of water 3 sprigs of dill Salt Chop the pumpkin into large cubes. Chop the onion and fry it in olive oil. Add the zucchinis and fry for another 5 minutes. Add salt, lemon juice and water. Cook over medium heat until it boils. When it starts to boil, add the rice and cook over low heat for 20 minutes. Add finely chopped dill and serve warm.

2 sugar cubes 4 corn First, separate the corn from its leaves. Then rinse with plenty of water. Place the corn in the pressure cooker. Add water to cover the corn. Place the corn leaves you have separated between the corn. If you want the corn to be soft, add 2 sugar cubes to the pot. Close the lid of the pressure cooker and leave it to boil. Cook boiling corn for 1 hour.

2 carrots 1 green zucchini 5 sprigs of asparagus 1 cup boiled chickpeas For sauce: 2 cloves of garlic juice of 1 lemon 1/2 tea glass of olive oil Salt dried mint Oregano Steam asparagus, carrots and zucchini separately. After cutting into equal lengths, place them on a serving plate. Add boiled chickpeas on top. Mix crushed garlic, olive oil, lemon juice and spices in a bowl and pour over the salad. Mix well and serve.

2 bunches of purslane 1 medium sized zucchini 1 cup boiled chickpeas 1 cup boiled corn For the sauce: 2 tablespoons balsamic vinegar 1 crushed garlic 1 coffee cup of olive oil juice of half a lemon Salt 1/2 coffee cup water Put the sauce ingredients in a small jar, close the lid, shake and keep it in the refrigerator. Cut the zucchini into small pieces, 1 finger thick. Mix it with olive oil and spices, put it between wax paper, bake it in the toaster and let it cool. Combine pre-boiled chickpeas and corn with the purslane you have cleaned. After adding the zucchinis, shake the sauce and pour it over the salad.

5 cups hot water 1 medium sized cauliflower 1 tablespoon flour For bechamel sauce: 1 tablespoon flour 1 tablespoon butter 1.5 cups of cold milk 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon black pepper For the top: A small bunch of dill 100 grams grated cheddar cheese Cut the roots of the cauliflower and separate them into florets. After washing the separated cauliflower with plenty of water, drain it. Put boiling water in a deep pot. Add flour and cauliflower into the water and cook for 10 minutes. For bechamel sauce; Melt the butter in a small pan. Add the flour and fry for 2-3 minutes. Slowly add cold milk into the mixture and whisk to prevent lumps. Add salt, nutmeg and black pepper and mix until the béchamel sauce thickens. Strain the boiled cauliflower with a colander and place it in a heat-resistant baking dish or tray. After spreading the cauliflower into the bowl, drizzle the béchamel sauce over it. Sprinkle cheddar cheese over the sauce. Set the oven to 180 degrees and

4 pieces of lettuce 1 bunch purslane 8-10 fresh apricots 4-6 dried apricots 4 fillet tuna 1/4 baguette bread 1-2 tablespoons apricot kernels + peeled raw almonds For sauce 3-4 tablespoons of extra virgin olive oil 1 tablespoon pomegranate syrup 1 tablespoon lemon juice 1/2 soft unpeeled apricots 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Wash lettuce and purslane, dry them and place them in a large salad bowl. Cut the fresh apricots in half, remove the seeds and leave them in a bowl filled with hot water for 1-3 minutes. For the croutons, slice the baguette bread thinly and toast it in a hot oven for about 10 minutes. Peel the skins of the apricots that you have soaked in hot water. Slice it as desired along with all the other apricots and add it to the salad bowl. Take all the ingredients required for the sauce in a bowl and whisk until you get a homogeneous appearance. Finally, put the apricot kernels, almonds, tuna fillet and croutons into the bowl and serve with the

1 tablespoon olive oil 1 celery stalk 2 onions 2 leeks 1 piece of fennel 2 cloves of garlic 2 sprigs of fresh thyme 1/2 bunch parsley stalks 2 teaspoons of salt 6-7 black peppercorns 4 liters of water After cleaning all the vegetables, cut them into large pieces. First put olive oil in a large pot and heat the oil. Add all the ingredients, except parsley stalks and celery leaves, to the pot and saute for 2-3 minutes. Add water, salt and pepper. After it starts to boil, cook on low heat for 40-50 minutes. Finally, add the parsley stalk and celery leaves and let it cool. After it has cooled, strain it through a strainer and make it ready for use.  

180 g almond flour 110 g grated Mozzarella cheese 2 teaspoons gluten-free baking powder 8 egg whites 1 teaspoon of salt 2 tablespoons of olive oil 1 tablespoon coconut oil For the top 1 teaspoon sesame 1/2 teaspoon black cumin 1 teaspoon sunflower seeds 1 teaspoon pumpkin seeds 20 g grated Mozzarella cheese Mix almond flour, cheese, baking powder and salt in a bowl. Reserve some of the cheese for later use. In another bowl, beat the egg whites with a mixer until fluffy. After adding the coconut oil, slowly add the almond flour mixture you made with the help of a spatula. Pour the mixture into any greased cake mold and add black cumin, sunflower seeds, pumpkin seeds and sesame seeds. Finally, add the mozzarella cheese you reserved and bake in the oven preheated to 170 degrees for 30 minutes. Once it is browned, remove it from the oven and let it cool. After it cools down, slice it and serve.

60 vine leaves lamb bone 1 onion 500 ml ketogenic vegetable broth 2 tablespoons of olive oil For stuffing 600 g mixed beef-lamb meat 1 onion 2 cloves of garlic 100 g chia seeds 1 tomato 2 spring onions (Only the white part) 1 tablespoon olive oil 1 teaspoon dried mint 1 teaspoon sumac 1 teaspoon of salt Freshly ground black pepper For the sauce 2 tomatoes (cored) 2 spring onions 1 teaspoon dried mint 1 tablespoon olive oil 1 tablespoon butter For the top 200 g strained yogurt Leave the leaves to soak in warm water for 30-40 minutes, depending on its hardness. For the stuffing, cut the onions into thin slices and the spring onions into thin slices. Grate the garlic and cut the peeled tomatoes into cubes. Add these ingredients, chia seeds, olive oil and spices to the minced meat in a deep mixing bowl and knead it. After reserving a few pieces of leaves for later use, wrap them in the size you want. Place the onion cut into slices and the lamb bone on the bottom of a large pot and cover i

1 small onion 1 handful of okra 1 small new potato 1 tomato Olive oil Lemon juice Clean the okra and put it in lemon water. Finely chop the onion, cook it in a little olive oil, grate the tomato and add it. Chop the potato into cubes. Put all the vegetables in the pot, add a little lemon juice and some hot water if necessary and let them cook. If your baby doesn't have teeth yet, puree it.

5-6 leaves of lettuce 6-7 cherry tomatoes 1 cucumber 1 red onion 2 leaves of mint 1 radish 2 broccoli (flowers) Walnut 8-10 black olives 2 tablespoons of olive oil 1 tablespoon of vinegar juice of 1 lemon Salt First, rinse the lettuce leaves with plenty of water and keep them aside after squeezing the water. Meanwhile, chop the cucumber, radish, onion and broccoli into small pieces. Crush the walnuts with your hands. Remove the pits from the olives. After washing the tomatoes, cut them into 4-5 pieces. Finely chop the mint leaves. First place the lettuce in the salad bowl. Place chopped onion, lettuce, radish, mint and broccoli on top. Add olive oil, salt, vinegar and lemon juice to the salad and mix with a fork. Finally, add crumbled walnuts, olives and tomatoes and serve.

1 teaspoon ginger (grated) 1 lemon 1 cucumber 1 lime 700 ml water 2-3 mint leaves First, peel the cucumber and cut it into thin slices. Then slice the lemon, lime and ginger in the same way. Put 2 liters of water in a bottle and add mint leaves. Put the sliced ingredients in water and let them rest in the refrigerator overnight. You can consume the ginger juice you prepared during the day.

1 bowl of light yoghurt 2 red peppers 1 clove of garlic 2 tablespoons boiled chickpeas A pinch of parsley some black cumin Olive oil First, roast the peppers on the stove or in the oven. After peeling them, they are chopped finely. Garlic is crushed and mixed with yoghurt. Add pepper and mix. Finally, boiled chickpeas and finely chopped parsley are added. It is decorated with black cumin and drizzled with olive oil.

  350-400 g mushrooms (an average small package) 1 tablespoon olive oil 2 tablespoons balsamic vinegar 2 tablespoons soy sauce 2 cloves of garlic A pinch of thyme (fresh is better if available) Little salt (maybe none if soy sauce is salty) black pepper, curry To decorate: Finely chopped parsley We mix the mushrooms and all other ingredients and marinate them for 30 minutes. (Except parsley). We put it in a non-stick pan and sauté it over medium heat until the mushrooms release their water. Meanwhile, the mushrooms are becoming slightly caramelized. When it becomes dark, we turn off the gold. I actually prefer to cook this pan in the oven at 175 °C. By mixing it occasionally on baking paper or in a baking dish, it will have a wonderful taste on our table.

8 tablespoons oatmeal 2 cups of milk 2 tablespoons of raisins 1 teaspoon of cinnamon All ingredients are placed in the pot and cooked over medium heat until thickened. The materials needed to decorate it are up to you, you can use any product you want.

2 pears 200 gr. arugula 100 gr. blue cheese 50 gr. walnut Salt Olive oil pomegranate syrup Pomegranate Chop the pears into cubes. Chop the arugula. Also chop the blue cheese into cubes. Chop the walnuts. Mix all ingredients. Pour salt, oil and pomegranate syrup on it and mix again. For garnish, add some pomegranate on top.