Ingredients:

½ kg cauliflower
1 tomato
1 cup of gherkins
half bunch of basil
a few leaves of dill
1 lemon
some pieces of pineapple
Olive oil
2 cloves of garlic

Preperation:

Seperate the cauliflower into small pieces. Then boil them for half an hour. Chop the tomato and gherkins in stripe. Combine the boiled cauliflower with them in a large bowl. Next, mince the basil and dill together.Add it into the bowl.
In a seperate small bowl, grate the garlic and mix it with lemon juice, olive oil and a pinch of salt until it becomes like cream. Dress the salad with this sauce. Finally serve the salad with some pieces of pineapples on it.

Ingredients:

A bunch of purslane
Three scallions
1 onion
2 tomatoes
Half bunch of parsley
1 can of corn
Olive oil
1 lemon

Preperation:

Begin with seperating the leaves of purslane in a large bowl. Put some warm water in it and put a few drops of vinegar in it. Wait the purslane leaves in this water  at least 15 minutes. Then wash the leaves a few more times.
Put the purslane leaves in the salad bowl. Chop the scallions, onion, tomatoes and parsley  (not very little). Put all of them in the bowl. Add some corn.
Sprinkle a pinch of salt on it. Add two spoons of olive oil and lemon juice.

Ingredients:
A bunch of purslane
4 cloves of garlic
A bowl of pot yoghurt
1/2cup of water
salt
Red pepper flakes

Preperation:
Put some warm water in a large bowl. Put a few drops of vinegar in it. Wait only the leaves of purslane in this water  at least 15 minutes. Then wash the leaves a few more times.
In another bowl mix the yoghurt with ½ cup of water with a spoon(If it is not pot yoghurt, you do not need to add any water). Grate garlic in it and continue mixing. Add purslane leaves in this mixture and salt mix it again. Put this salad in an oval plate. Finally sprinkle some red pepper flakes on it.

Ingredients:

3 1/3 cups (850g) canned beans, rinsed and drained

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 carrot, grated

1/2 cup olives, chopped

1/2 cup onion, chopped

1 bunch fresh basil, chopped (or fresh parsley)

1 teaspoon thyme

1/2 teaspoon freshly ground black pepper

1 can (340g) tuna drained and crumbled

Salt and pepper

Preperation:

Combine first the beans, oil, and lemon juice in a large bowl and stir together. Put the rest ingredients and mix well. Serve in a bowl with the grated carrot on the top.

Ingredients:

1 tablespoon walnut oil

2 ripe peaches(peeled and sliced)

2 tablespoon honey

1 bunch of sage, in a sachet

1/2 cup ground pistachios

4 oz blue cheese, smashed

A few sage flowers for garnish

Preperation:

1. Heat the walnut oil and sage and sauté the peaches until they get warm.

2. Add honey and stir to coat the peaches, (be careful not smashing the peaches)

3. Then oven roast the peaches covered for 12-15 minutes.

4. Place the warm peaches to a serving platter, removing the sage.

5. Arrange and distribute the blue cheese over some of the peaches.

6. Run under the broiler for some seconds to melt the cheese.

7. Sprinkle the ground pistachios on them.

8. Garnish with sage flowers or leaves near the peaches on the platter.

Ingredients:

4 cups mixed greens
1 cup white cheese
1 orange (sectioned)
1 big pear (julienned)
1 cup Candied Walnuts

Dressing:

1/2 cup apple vinegar
1/4 cup lemon juice
3 tablespoon brown sugar
1 cup dry mustard
3/4 cup olive oil
1/8 cup poppy seeds
salt & pepper

Preperation:

In a non-aluminum pan, combine vinegar, lemon juice, brown sugar, dry mustard and poppy seeds and boil them. After dressing has boiled, remove from heat and whisk in olive oil and season up to your taste. Better when made 1 day ahead.

As for candied walnuts, preheat oven to 400º. Put walnuts in sugar and pepper to coat. Place on cookie sheet roast for 4 minutes and rotate pan, roast for 4 minutes more or until sugar starts to caramelize.

1. Heat dressing to 90º

2. Put greens, pear and orange sections in a large bowl and toss with warm dressing.

4. Divide onto 4 plates, with walnuts on, and serve immediately.

Ingredients:

1 medium-sized red onion, thinly sliced in rings

1/4 cup red wine vinegar

1 teaspoon sugar

1 teaspoon salt,

1/4 teaspoon ground black pepper

3 tablespoons olive oil

1-1/2 pounds salmon fillet, cut crosswise in 4 portions

6 cups lettuce leaves in bite-sized pieces

5 bunches arugula, rinsed

1 cup fresh blueberries

Preperation:

1.Combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a microwaveable cup; cover loosely with plastic wrap; microwave on high power for 1 minute.

2.Keep stirring until onions turn pink, about 15 minutes.

3.Preheat grill or broiler.

4.Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper.

5.Grill or broil the salmon, skin side down, until just cooked through, about 6 minutes.

6.Set the letuce leaves on plates; place salmon in the center with arugula.

7.With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries over and around the fish.

8.Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle over salmon.

Preperation:
1.Steam the peas until they get tender, but still firm. Put the peas in the steamer basket under cold water to stop the cooking and keep the color. If you use frozen peas, you will only thaw them.

2.Combine the sour cream, yogurt, scallions, salt and mix them well. Put the steamed peas and go on mixing them until they are completely combined.

3. Put it in the refrigerator and serve it cold.

Ingredients:

6 cups spinach leaves
1/4 cup unseasoned rice vinegar or white wine vinegar
2 tablespoons soy sauce
2 teaspoons honey
1 teaspoon sesame oil
2 teaspoons sesame seeds
2 teaspoons olive oil
5 cups broccoli
1 pound (455 g) carrots, cut into small slanting slices
1 1/2 cups (180 g) thinly sliced celery
1 onion, thinly sliced

Preperation:
Arrange spinach leaves on a large platter and set aside. Combine vinegar, soy sauce, honey, and sesame oil in a small bowl. In a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour out of pan and set aside. Heat 1 teaspoon of the olive oil in a pan over medium-high heat. When oil gets hot, add broccoli, carrots, celery, and onion. Broil until vegetables are hot and bright in color (about 3 minutes). Add 1/3 cup water to pan, cover, and cook until vegetables are tender (about 3 minutes). Uncover and continue to cook until its liquid has evaporated (1 to 2 more minutes). Stir in vinegar mixture. Spoon vegetables onto spinach-lined platter and sprinkle some sesame seeds.

Ingredients:

3 cups diced, cooked chicken breast

¼ cup minced onion

1/3 cup fat-free mayonnaise

1 cup seedless green grapes

8 oz. Pineapple chunks, drained

½ teaspoon ground coriander

1 cup diced celery

2 tablespoon lemon juice

¼ teaspoon fresh ground pepper

Preperation:

Combine all the ingredients little by little. Serve it on lettuce leaves with tomato, cucumber and some gherkins.

1 large grapefruit

2 lemons

2 tangerines

Julienne zest of one orange

1 bitter orange

1 tablespoon honey

1/2 teaspoon freshly ground black pepper

3 tablespoon walnut

2 tablespoons fresh basil

4 cups mixed lettuces

2 tablespoon plum vinegar

Preparation:

Blanch the orange zest in a small saucepan of boiling water for 2 minutes. Drain them and put aside. Peel, seed, and section each citrus fruit in a large bowl cutting off the membrane, collecting the juices as you work. You should have about 1/2 cup citrus juice. Put the fruit aside. For the dressing, combine the vinegar, honey, and pepper into the citrus juice. Stir in the basil. If the fruit is very sour, add a little more honey to the dressing. To serve, spread the greens on 4 chilled plates. Arrange the citrus sections on the greens, drizzle with the dressing, and garnish with orange zest and walnut.

Ingredients:

1 teaspoon fresh lime juice
1/4 cup nonfat yogurt
4 golden or red fresh apples
1 tablespoon raisins
1 tablespoon sunflower seeds
1 teaspoon coconut flakes
1/4 cup unsweetened apple juice
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Preperation:
Combine the yoghurt,apple juice, raisins, sunflower seeds, coconut, lime juice, vanilla and cinnamon in a large bowl.
Chop the apples into pieces,and add them in the mixture.
And put it in the refrigerator for at least 30 minutes before the service.

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Ingredients:

5 tomatoes, drained

1 carrot

2 cups crushed ice

2 leaves of fresh basil

Red pepper flakes to taste

Preperation:

Place drained tomatoes, carrot and ice in blender. Blend on high speed until creamy. Sprinkle little red pepper flakes. Serve it in tall glasses with leaves of basil in it.

Ingredients:

Preperation:
Smash the strawberries with blender. Remove two spoon of smashed strawberry in a cup. Add the other items (except milk) in the rest and mix them together. Put this mixture in a glass. Add a little straberry mash in it. Then put the milk. Serve cold.

Ingredients:

1 cucumber, cut in thin stripes

1 carrot

2 cups lemon juice

1 teaspoon salt

2 leaves of fresh mint

Preperation:

Combine lemon juice, carrot and salt in a blender. Blend on high speed until mixed well. Pour into a glass and place the cucumber sticks in it. Serve it with a small leaf of fresh mint.

Ingredients:

1kg sour cherry
2 lemons
1 glass of sugar
3 cloves
1 lt water

Preperation:

Remove the seeds and stalk of cherries. Put the cleaned cherries in a large bowl. Add sugar and lemon juice in it. Wait for 2 hours. After that, boil the mixture and add cloves in it one by one. Keep boiling it on low heat for 10-15 minutes. After it gets cold, strain it. Finally serve it with ice.

Ingredients:
A bowl of very clean snow
½ glass of grape syrup or different kinds of jam
Some pieces of peach or other summer fruits

Preperation:
Mix the grape syrup and snow together. Add pieces of fruits. That’s it! It’s ready.

Ingredients:

A cup of boiled water
A few leaves of sage
Two slices of lemon

Preperation:

Dip the leaves of sage in the hot water and put its cover on. It should be brewed for 30 minutes. Then open it, remove the leaves from the cup and add the lemon slices. Mix them together. Now you can drink it feeling its great smell.  If you want you can prepare it in a carafe and you can drink a cup everyday without heating it again.

Ingredients:

2 cups orange juice

½ low-fat yoghurt

1 banana

1/2 crushed ice

Preperation:

Blend the first four ingredients together in a blender. Add ice and blend to desired density. For a thicker shake, more ice can be added. Serve it in a tall serving glass.