Wellnutrion

  250 gr. corn kernels 1 cup of haricot beans 4 glasses of water 2 tablespoons of butter Half a glass of yogurt half a glass of milk Salt We filter the water of haricot beans that have been soaked a day before. We boil the beans and corn kernels in water. Then we add salt. Take it from the stove and add the whipped yogurt and milk on it by mixing. Finally, we heat the butter in a pan and pour it over the soup.

1 large banana 3 dried figs 5 dried apricots 2 tablespoons of raisins 1 tea glass of raw hazelnuts, cashews, walnuts, almonds and pistachios 1 cup of oatmeal 2 tablespoons of peanut butter 1 tablespoon sesame Over: Walnut Mash the banana with a fork in a deep bowl. Add dried figs, dried apricots and currants, which you cut into small pieces with your hands. After mashing well with the banana, add the coarsely chopped nuts. Lastly, add oatmeal and peanut butter and sesame and mix all the ingredients. Spread one finger thick on a 25x15 cm baking tray lined with greaseproof paper. Place all the walnuts on it. Bake in a preheated 180 degree oven until golden brown. Remove from the oven, cool and slice and serve.

1 red onion 1 green tomato 1 lemon 2 cups boiled chickpeas 6 sprigs of mint 2 branches basil 99.1 g fatty feta cheese 3 tablespoons of olive oil some salt Finely chop the red onion and then put it in a small bowl. Mix olive oil, salt and lemon juice according to your taste in the bowl and let it rest on the side. Drain and wash the chickpeas and put them in a large mixing bowl. Take the bowl in which you will make the salad, add boiled chickpeas and roughly chopped white cheese. Then, finely chop 6 sprigs of fresh mint, basil and basil to add flavor and add to the bowl and mix. While mixing, be careful not to crush the chickpeas and white cheese too much. Chop the green tomato into small apple slices and place on the salad bowl. You can also pour the salad dressing you prepared on the salad.

  2 pieces of chicken breast (about 500 grams) 1 teaspoon of oatmeal 1 medium onion (You can increase it.) 1 carrot Black pepper, thyme, red pepper powder (You can choose the spices you want.) Salt You can add extra vegetables, I recommend serving it with a squeeze of lemon.

1 sandwich bread 6 slices of cheddar cheese 4 leaves of lettuce 2 cucumbers 50 grams of white cheese 1 tomato 1 tablespoon of labneh cheese Spread the labneh cheese on the sandwich bread first, then place the other ingredients in the bread one by one. Consume fresh immediately. If desired, olive oil can be drizzled between the ingredients.

1 cup of buckwheat 2 glasses of water 2 tablespoons of olive oil 2 cloves of garlic 1 slice of celery stalk 10 pitted green olives 1 tablespoon of tahini paste (optional) 2 tablespoons chopped fresh basil or fresh parsley Salt and pepper Boil the water in a saucepan. Add buckwheat and salt. Lower the heat to medium. Cook on low heat for 20 minutes until the water is absorbed. Lift the lid of the pan and cool the buckwheat. Heat 1 teaspoon of olive oil in a saucepan. Saute the onion, garlic and a pinch of salt in the pot for 3 minutes. Add the carrots and celery and continue cooking for a few more minutes. Add vegetables, olives, dried herbs and fresh herbs to the buckwheat. Mix with your hands until it forms a dough. Add salt and pepper for flavor. Form croquettes with your hands, taking small amounts. Heat the remaining oil in a saucepan and cook the croquettes for 3 minutes until golden-brown on all sides.

2 tomatoes 2 yellow peppers 2 red peppers 2 green peppers 120 g peanuts Olive oil 2 finely chopped onions 3 finely chopped garlic 500 g jasmine rice 1 finely chopped dried cayenne pepper 1 teaspoon dried thyme 1 teaspoon of dried mint Salt Freshly ground black pepper 750 ml chicken~vegetable stock mix 200 g feta cheese 20 g finely chopped fresh mint 20 g finely chopped parsley 1 tablespoon of tomato puree Set the oven to 200 degrees. Wash the tomatoes and cut the tops off in the form of lids and set aside. Empty the insides of the tomatoes, cut the peppers in the middle starting from the stem and clean them. Roast the pine nuts in a pan without oil. Saute the onion and garlic with olive oil in a saucepan and add the tomato puree and rice. Season with salt, pepper, thyme and cayenne pepper. Gently transfer 2/3 of the chicken and vegetable stock mixture to the rice and mix lightly. After cooking for 10 minutes, mix again and remove from the stove. After the rice has cooled slightly, add