Wellnutrion

500 g okra (Preferably medium size) 3 tomatoes (diced) 1 large white onion Half a teaspoon of extra-virgin olive oil Salt Black pepper 1 teaspoon of granulated sugar 4-5 cloves of garlic 300 g fresh cherries Clean the ends of the okra. Place the chopped onion in the bottom of a pan with a flat bottom and not high. Arrange the okras side by side so that the middle is empty. Place the cherries in the middle. Sprinkle the cloves of garlic and the diced tomatoes on the okra. Pour in the salt, sugar and olive oil. Before closing the lid of the saucepan, cook for 5 minutes on high heat, then reduce the heat and close the lid of the saucepan. Cook for half an hour and remove from the stove. When it is warm, turn it upside down on a large serving plate and serve.  

Half a glass of olive oil 2 onions (finely chopped) 2 cloves of garlic (finely chopped) 1 cup of Jasmine rice 2 cups of hot water 2 roasted capia peppers (diced) 2 tomatoes (seeded, drained and diced) Half a bunch of dill (Chopped) Grated rind of 1 orange Salt Heat half the olive oil in a saucepan and fry the onions and garlic for a few minutes. fried onions in pot Add the jasmine rice. Stir a few times and add the hot water. rice added to the pot Boil for a few minutes on high heat, close the lid of the pot, reduce the fire. Cook the rice until the water evaporates. rice in the pot When the rice is cooked, take it off the stove. Add all remaining ingredients. Mix and close the lid of the pot.  

2 large onions 1 kg of zucchini 1 carrot 1 teaspoon salt 4 cloves of garlic 1 teaspoon of olive oil 4-5 sprigs of chopped dill Wash the zucchini, cut into cubes without scraping the skin. Slice the carrot too. Peel the onions and cut them into cubes in the same way. Rub the onions well with salt, squeeze out the excess water so that the bitter juice comes out. Transfer the onions, carrots and zucchini to the pot and mix. Sprinkle with cloves of garlic, pour olive oil. Mix and cook on very low heat for 20 minutes. Take it off the stove and sprinkle the chopped dill over it. Leave the pot to cool at room temperature with the lid closed. Serve with garlic yoghurt.

1 cup of mung beans 4 zucchini 4 cloves of garlic 1 teaspoon of olive oil 1 large bowl of yogurt 3-4 sprigs of dill (Chopped) Salt Boil the mung beans in a fresh consistency and drain. Heat half the olive oil in a saucepan and fry the garlic cloves. Add the diced zucchini and salt. Add half a tea glass of water and cook for 1 minute on high heat, then close the lid of the pot. Cook the zucchini on low heat until they are tender. Remove the zucchini from the heat, mix it with the mung beans when it cools down. Spread the strained yogurt by making a hole in the middle of the serving plate. Place the mixture you prepared in the middle. Sprinkle the chopped dill last and drizzle the remaining olive oil over it and serve.  

2 large tomatoes 4 red peppers 1 tablespoon of olive oil 1 cup of hot water dried basil Salt Freshly ground black pepper Roast the tomatoes with the red peppers. Take the roasted vegetables in a bowl and cover them with cling film and sweat. Peel the skin of the vegetables. Heat the olive oil in a medium saucepan, add the finely chopped onion and sauté. Add the pitted peppers and quartered tomatoes. Add hot water and cook for 10-15 minutes with the lid closed. Crush the soup with a blender until smooth. Sprinkle with dried basil and serve.  

1 teaspoon of bulgur 3 zucchini 2 tablespoons of olive oil Half a bunch of dill (Chopped) 1 tablespoon almonds (finely chopped) 2 cups strained yogurt 4 cups of water 1 clove of garlic (crushed) 1 teaspoon paprika Salt Put the bulgur in the pot and add 3 glasses of water. Boil until soft. Cut the zucchini into dice and fry in olive oil with almonds for 5 minutes. Remove from the stove and add salt, chopped dill and black pepper to taste. Let the bulgur and water cool at room temperature. Mix the water and yogurt thoroughly in a separate bowl. Add all the remaining ingredients to the bulgur water. Mix and serve after chilling in the refrigerator.  

300 g of green pepper 200 g green pepper 5 capsicum peppers Half a teaspoon of oil Salt for the sauce 250 g strained yogurt 2 cloves of garlic Half a bunch of fresh mint 1 teaspoon dried thyme Salt Cut the peppers in half lengthwise and remove the seeds. Place side by side on a greased baking tray. Sprinkle salt on them and drizzle the oil. Deep fry in an oven set at 200 degrees. Mix all the ingredients for the sauce. Arrange the fried peppers neatly on the serving plate. Pour the sauce last and serve.