Wellnutrion

Half a pack of risotto rice Half a pack of cultivated mushrooms half onion 2 cloves of garlic 2~3 sprigs of fresh basil 1 glass of dry white wine 1 pack of grated Parmesan cheese 30 g butter for chicken broth 1 chicken leg 4 glasses of water 1 carrot 1 green celery 1 onion 1 clove of garlic 2~3 bay leaves Salt T ake chicken legs in a medium saucepan and add 4 cups of water to it. Add the peeled and cleaned vegetables, the peeled and halved onion and the garlic. Add bay leaf and salt and bring to a boil. Melt the butter in a large skillet. Finely chop the garlic and onion and fry them in butter. Add the rice and fry for 5 minutes, stirring constantly. Finely chop the mushrooms and add them. Add the white wine. Add and stir constantly until rice is brewed with a ladle of boiling chicken stock. When the rice is soft, take it off the stove. Finely chop the basil, add and mix.  

200 g broccoli 200 g cauliflower 2 red peppers 1 yellow pepper 150 g brussels sprouts 10 tiny carrots 1 onion 1 cup of hot water Half a glass of olive oil Juice of half a lemon Salt Cut the onion into cubes and fry in olive oil until golden brown. Cut the peppers into strips. Add broccoli, cauliflower, peppers, carrots and brussels sprouts and sauté for 2 minutes. Add salt and hot water to it and cook on low heat until soft. Remove from the stove and add the lemon juice. Serve warm or cold.  

1 pack of spaghetti 1 bunch of parsley 1 pack of cream 3 cloves of garlic 2 tablespoons of olive oil 1 onion 1 cup of cultivated mushrooms 1 cup of chestnut mushrooms Salt Boil the spaghetti in hot water for the time on the package. Add the cream to the mushroom mixture and mix. Season with salt. After cooking for 5 minutes, add the pasta. Mix well and remove from the stove. Sprinkle finely chopped parsley on top and serve.  

For the pizza base 3 cups flour pinch of salt 15 g dry yeast 1 tablespoon of olive oil 1 cup of warm water For internal food base 2 onions 50 g dried tomatoes 1 cup of fresh basil 25 g pistachios 40 g aged cheddar cheese 7 tablespoons of olive oil 2 onions 1 glass of water 1 teaspoon olive oil Salt Black pepper Put the flour, salt, dry yeast and olive oil in a bowl. Add lukewarm water. Mix with a mixer until it forms a dough. Knead for 5 minutes. Put it in a clean bowl and cover it with a damp cloth. Let stand at room temperature until doubled in size. To make the pesto, mix the basil, pistachios, thinly sliced ​​cheddar cheese and 5 tablespoons of olive oil in the mixer until it forms a soft paste. Fry the chopped onions in the remaining olive oil until they turn pink. Place the dried tomatoes in a pan. Add water and olive oil and cook until soft. Flavor with salt and black pepper. Place the pizza dough on the greased baking tray. Spread the pesto mixture, leaving 1 cm from the edges

4 tomatoes 3 tablespoons of olive oil 1 onion 1 clove of garlic 1 cup of tomato juice 4 glasses of water 80 ml cream ½ cup finely chopped basil 2 tablespoons of grated Parmesan cheese Black pepper Salt Peel and dice the tomatoes. Chop the onion. Finely chop the garlic. Fry the onion and garlic in olive oil until golden brown. Add the tomatoes and fry for another 7-8 minutes. Add tomato juice, water and half of the basil and cook for 25 minutes on low heat by closing the lid of the pot. Puree the mixture with a blender. Return the saucepan to the stove, add the cream and boil for another 5 minutes, then add the salt, pepper and the remaining basil. Divide the soup into bowls and serve hot by adding parmesan cheese and basil leaves.  

1/2 cup raw almonds 1 cup gluten-free oatmeal 1 cup of dates 1/4 teaspoon salt 3 frozen bananas 2 tablespoons of almond milk 1 1/2 teaspoons gluten-free vanilla essence 1 cup frozen blueberries 2 cups raw cashews (soaked for 30 minutes) 1/3 cup coconut oil 1/2 cup of honey 1/4 cup freshly squeezed meyer lemon 1 tablespoon of meyer lemon zest 1/2-3/4 cup chopped raw almonds (for garnish) For the base, process the almonds, oatmeal, dates, and salt until well blended. Pour into a spring-form cake tin and flatten it by pressing it with a spatula. Making the blueberry ice cream layer: Take the chopped banana, blueberry, almond milk and vanilla essence into the robot and make it to the consistency of ice cream. Pour the ice cream into the mold and smooth it over with a spatula. Leave it in the freezer for 1-2 hours. For the Meyer lemon cream, put the soaked cashews, coconut oil, honey, lemon zest and lemon juice in the processor and blend until smooth. Pour it into the mold you took out of

1 kg of fresh apricots 2 tablespoons of honey juice of ½ lemon 1 glass of water After washing the apricots thoroughly, cut them in half and separate them from the seeds. Take apricots, water, honey into your jam pot and start boiling the jam. After boiling, add the lemon juice and boil for 10 more minutes on low heat. Fill the hot jam into jars and close the lids tightly.