Wellnutrion

1 onion 4 green peppers Quarter bunch of parsley 3 tomatoes Sumac dried mint pomegranate syrup Olive oil 5 teaspoons pomegranate peeled Peel the onion skins and chop finely. Clean the seeds of the peppers and chop finely. Finely chop the parsley. Peel the skins of the tomatoes and chop finely. Mix together with the spices in a bowl. Add pomegranate syrup and olive oil and mix. Sprinkle pomegranate on top and serve.

1 cup fine bulgur 1 cup of yogurt half a glass of water 1 tablespoon of mayonnaise 2 cloves of garlic 2 spring onions 1 teaspoon of crushed walnuts 1 teaspoon of corn kernels 1 bell pepper Dill Salt Put the bulgur in a bowl, pour some hot water on it, close the lid and leave it for 15 minutes. Mix the yogurt with water and add the bulgur and close the lid. Rest for 2 hours. Finely chop the spring onions. Finely chop the dill. Grate the garlic. Chop the pepper into cubes. Add mayonnaise, onion, dill, garlic, pepper, corn, walnut kernels and salt to the bulgur and mix. Serve garnished with walnuts and dill.

1 bunch arugula Quarter bunch of greens 1 teaspoon of corn kernels 250 g herbed cheese Half a teaspoon of capers 2 cherry tomatoes Sliced ​​Black Olives Olive oil juice of 1 lemon salt Wash and drain the greens and arugula thoroughly. Cut it into small pieces with your hands and put it in a salad bowl. Add the corn kernels, capers and diced herb cheese. Cut the cherry tomatoes into quarters and add them. Sprinkle with sliced ​​olives. Before serving, mix olive oil, lemon juice and salt in a bowl. Pour the prepared sauce over it and serve. ENJOY YOUR MEAL

1.5 cups boiled chickpeas 1 red onion 60 g feta cheese 1 cucumber 10 cherry tomatoes ½ cup chopped parsley Juice of half a lemon 5 tablespoons of olive oil Salt Black pepper Peel the skin of the onion and chop the juliene. Wash the cucumber and slice thinly without peeling it. Cut the cherry tomatoes in half. Mix it all together in a large bowl. Add chickpeas, diced cheese, parsley, lemon juice, olive oil, salt and pepper and mix. Serve.

300 g broccoli 300 g cauliflower 2 carrots 2 potatoes 200 g mushrooms For the top ¼ bunch of parsley 2~3 sprigs of fresh rosemary 2~3 sprigs of fresh thyme 2~3 sprigs of fresh basil 2 spoonful butter 2 cloves of crushed garlic Salt Black pepper 2 tablespoons of parmesan cheese Cut the broccoli and cauliflower into tiny florets and wash them. Slice the carrots obliquely after peeling off the skin (you can also use mussels). After peeling the potatoes, cut them into cubes. Wash the mushrooms and cut off the stems. Finely chop all the greens for the topping. Mix all ingredients except Parmesan cheese in a deep bowl. Grease the baking dish. Arrange the vegetables randomly in the baking dish. Place the buttery herb mixture piece by piece over the vegetables. Cover the baking dish with parchment paper. Bake in a preheated oven at 180 degrees for 15 minutes. Remove the greaseproof paper from the baking dish and cook for another 5-6 minutes. Sprinkle parmesan cheese close to taking it out of t

1 avocado 250 g strawberries 1 bunch of fine-leaf fresh arugula 1/5 bunch of parsley 2~3 sprigs of fresh basil 3~4 sprigs of fresh mint 1 teaspoon of walnuts 100 g goat cheese (optional) For sauce 2 tablespoons of balsamic vinegar half a tablespoon of honey 2 tablespoons of olive oil Salt Black pepper After washing the fresh herbs, ensure that the water is well drained. Cut the avocado in half, remove the core and slice thinly. After washing the strawberries, slice thinly. Separate the leaves of the arugula from the stems. Finely chop all greens except arugula and mix with arugula. Take the greens on the serving plate. Add avocado and strawberry slices on top. Sprinkle with walnuts and crumbled goat cheese. Mix the ingredients for the sauce thoroughly. Pour over the salad, mix and serve.

4 carrots 3 red onions 2 red peppers 400 g tomatoes 8 dried apricots 1 teaspoon of honey 4 tablespoons of olive oil Cumin Red pepper Cinnamon Set the oven to 180 degrees. Peel and chop the vegetables and place them on the baking tray. Drizzle 2 tablespoons of olive oil over them, sprinkle with salt and pepper and bake for 30 minutes. On the other side, fry the spices in the remaining olive oil for 1 minute. Add diced tomatoes, dried apricots, honey and half a tea glass of water and cook for 5 minutes. Add the vegetables from the oven and mix well. Serve with bulgur.