Wellnutrion

50 g butter 1 medium onion 1 medium size tomato 1 glass of bulgur (rice) 1.5 cups of hot water 1 zucchini 5-6 zucchini flowers Salt, dried mint 1 teaspoon of granulated sugar Clean the core and green stems of the zucchini flowers. Finely chop the remaining parts. Finely chop the zucchini along with its skin. Melt half of the butter in a rice cooker and fry the chopped onion. Add the zucchini and fry for a few more minutes. Add the diced tomatoes and fry for another 1-2 minutes. Add the bulgur, salt, sugar and zucchini flowers. Bring to a boil over high heat for a few minutes. Then close the lid of the pot and turn down the heat. Cook the rice until the water evaporates. When the rice is cooked, take it off the stove. Add the dried mint you burned in the remaining butter in a separate pan. Mix it quickly and close the lid of the pot. Serve after 5 minutes.

150 g quinoa 100 ml of water 1 teaspoon of baking powder 1 tablespoon of olive oil 2-3 tablespoons of tomato sauce mozzarella cheese 7-8 leaves of spinach Salt Oregano Take the quinoa in a saucepan, add enough warm water to cover it. Cook for a few minutes until the quinoa absorbs the juice and swells. Take it off the stove and transfer it to the blender jar after it has cooled. Add the baking soda, olive oil, salt and pepper and whiz until smooth. Lay greaseproof paper on the bottom of a 23 cm diameter springform cake mold and press the mixture you prepared into the mold and flatten it with the back of a spoon. Bake in a preheated 220 degree oven for about 25 minutes. Remove the cooked pizza base, spread the pizza sauce on it and sprinkle with thyme. Place the round cut mozzarella cheese and spinach leaves. Bake for a few more minutes until the cheese melts. Remove from the oven and serve by slicing without waiting.  

1 coffee cup of chia seeds 1 cucumber 2 medium size tomatoes 1/2 bunch of parsley 1 green pepper 1 capsicum pepper for the sauce 1 tablespoon of extra virgin olive oil juice of 1 lemon 1 teaspoon of salt 1 teaspoon ground red pepper 1 teaspoon of mint Chop the cucumber, tomato, green pepper and capia pepper into cubes. Add chia seeds and mix. In a separate bowl, prepare the dressing for the salad with olive oil, lemon juice, salt, red ground pepper and mint. Pour over the salad and serve.  

8-10 pieces of asparagus 1 small onion 1 tablespoon of vinegar 1 teaspoon flour Olive oil Salt Chop the onion and fry it in a deep pan with olive oil. Then add the asparagus by cutting it randomly. After adding the asparagus, continue frying for another 5 minutes. Add hot water so that it does not rise above the ingredients and cook for 3-4 minutes. Mix flour, some salt and vinegar in a separate bowl and add it to the cooked food. Finally, cook for another 5 minutes and remove from the stove.  

2 eggs 1 cup of flour 1/2 cup of spinach puree 1/2 cup of nettle juice Salt for service Pre-boiled stinging nettle Small amount of goat cheese Basil in a blender with olive oil Fresh thyme and fresh mint Olive oil Whisk the crepe ingredients together in a bowl to get a more liquid batter than cake batter. You can add nettle juice if it is solid, and a little flour if it is liquid. Take a ladle in a non-flammable bottomed pan and pour it slowly in the middle of the pan, spread the dough by tilting the pan slightly to the right and left, and cook it by holding it in the pan for a very short time on medium heat. If you extend the time, the color of the crepes will turn brown. Do not keep each side on fire for more than half a minute. Put the cooked crepes on a plate by folding them in half. Toss the pre-blanched nettle in a pan with olive oil, just enough to warm it up. Put the pancakes on a serving plate, put the herbs and cheese pieces in it and drizzle with basil sauce. Serve with a sp

1 small purple cabbage 1 tablespoon of butter 3 tablespoons of olive oil 1 cup of cherry juice Salt, pepper Chop the cabbage finely, wash it and drain the water well. Heat the olive oil in a pan. Saute until the cabbage is soft. Add the butter, fry well and add the cherry juice. Cook until the water is absorbed. Season with salt and pepper and serve warm.  

4 potatoes 1 egg 200 g flour Salt Burrata cheese 30 g butter After washing and drying the potatoes, bake them in a preheated 180 degree oven for 40 minutes. While they are hot, peel the skins off, put them in a deep bowl and mash them with a fork. Add 150 g of flour and salt to it. After beating the egg, add it to the mixture and knead. Take some of the dough and roll it into a 2 cm thick roll. Cut 2 cm pieces from the roll. Shape by pressing lightly on a fork. Arrange the gnocchi on a lightly floured tray. Boil water with salt in a deep saucepan, add gnocchi and cook. Then fry the remaining 50 g of flour and 30 g of butter in a pan. Take 2 scoops of the water you cooked the gnocchi and add it to it. Blend until you get a smooth consistency. Then pass the burrata cheese through the blender and add it to the sauce you made and spread it on the serving plate. Put the gnocchi you cooked on it and serve with tomatoes and basil.