Wellnutrion

½ cup of almond oil 1/3 cup honey ¼ cup raw cocoa powder 1 teaspoon vanilla 1 cup ground gluten-free oats 1/4 cup chia seeds pinch of salt Put the sauce pot on the stove, turn the bottom on a low heat. Add almond oil and honey in it. Keep mixing until well mixed and thin. Add cocoa powder and vanilla and continue mixing. All ingredients need to be well combined. Combine oats, chia seeds and salt in a large bowl. Mix the ingredients well. Add the chocolate mixture to this mixture and mix well. When the whole mixture has cooled enough, knead by aerating with your hands. When it gets the full consistency, take small pieces and form them into balls. Put the balls in the refrigerator and wait until they harden.

                                 6 large egg yolks ¼ cup lemon juice 2 tablespoons of dijon mustard 1.5 cups olive oil ½ teaspoon of cayenne pepper ½ teaspoon sea salt 1/8 tablespoon of black pepper Put 2.5 centimeters of water in a pan and boil it by putting it on high heat, the boiling should continue after the fire is turned down. Now put another saucepan in this pan and add the egg yolk, lemon juice and mustard, then start mixing. Add olive oil slowly while stirring constantly, it should take 90 seconds in total. Cook the sauce and keep stirring until it reaches 60 degrees. Now add the cayenne pepper, salt, pepper and mix for 3 minutes until it gets a thick consistency. Adjust the stove to keep it stable at 60 degrees. If necessary, remove the container from the pan of boiling water. You can add other spices if you wish. Note: If you are not sensitive to dairy products, you can also use unsalted but...

1.5 cups apple juice 1 orange zest 1-2 tablespoons of honey 1-2 sticks of cinnamon 1/2 stick vanilla 4 cloves 1 star anise 5 cardamom 4 pears Peel the pears leaving the stems. Put apple juice, orange zest, honey, cinnamon stick, cloves, star anise, cardamom and longitudinally split vanilla stick in a saucepan and heat slightly, add the pears when the honey melts. Cook on low heat for 15 minutes with the lid closed until the pears are not very soft. You can leave the pears whole or open them like a fan by making oblique cuts. Reduce the remaining apple juice by half, condense it, pour it over the pears after cooling and serve.

2 eggs 1 carrot 4-5 slices of feta cheese 3 tablespoons of olive oil 2 cups flour 1 packet of baking powder 2 tablespoons of yogurt 1 pinch chopped fresh dill, chopped parsley, chopped mint Paprika, salt, pepper Grate your carrot. Put the flour, egg, feta cheese, chopped parsley, chopped dill, chopped mint, yoghurt, baking powder, red pepper flakes, olive oil, grated carrot, black pepper and salt into a deep bowl and mix well. Divide the kneaded mixture into silicone muffin molds. Bake in a preheated oven at 180 degrees for 20-25 minutes until the muffins are golden brown.

  2 thin slices of whole wheat bread 2 tablespoons of unsweetened peanut butter 100 g frozen strawberries 2 tablespoons of chia seeds 2 tablespoons of honey 2 tablespoons of water Take the strawberries with the water into the cooking pot Cook, stirring, until the strawberries release their juices and completely lose their shape, then add the chia seeds and continue cooking, stirring. Add the honey and mix it before taking it from the stove for the last time and cool it in a bowl. Spread peanut butter on toasted bread and then drizzle with strawberry jam.

1.5 cups of whole wheat flour 1/4 cup cornmeal 1/4 cup oat flour 1 tablespoon of baking powder 1 tablespoon of sea salt 1 glass of freshly squeezed orange juice 1 glass of mineral water 1 tablespoon grated orange peel 1 tablespoon of safflower oil 1/2 cup chopped and finely toasted walnuts Maple syrup or rice syrup In a large bowl, mix the flour, cornmeal, oatmeal, baking powder, and salt. Add orange juice, peel, and water. Keep mixing until the lumps are gone. (It is more fluid than the pancake batter you know because the cornmeal absorbs the liquid as it cooks.) Let it sit for 5 minutes. Meanwhile, heat your pan on high for 10 seconds and add a few drops of water to the pan. If the water is evaporating, your pan is ready. Add the oil and heat for another 10 seconds. Pour the desired size pieces of the mixture into the pan with the help of a spoon. Turn it with the help of a spatula and cook it until it turns golden-brown.

2 zucchini 1 onion 1 clove of garlic 1 teaspoon turmeric 5-6 sprigs of parsley 2 tomatoes 1 tablespoon of olive oil 2 tablespoons  quinoa Fry all the ingredients for 5 minutes, then add enough water to cover them. After cooking, pass it through the blender. Salt and pepper team served