Salad
Grate 200 g cabbage, 100 g carrots, 50 g beets, red radish, 2-3 apples, add a little salt, cilantro, parsley, 6-8 spoons of olive oil and mix well, leave for 1 hour, then serve. You can add garlic.
Salad, Burak
.Grate white beets, pumpkin on a coarse grater, add dried plums soaked in advance and ground cinnamon.
Salad
Lettuce and cucumbers finely chopped, pour diluted with water honey, add dill and lemon juice.
Portulac Salad
.Finely chop portulaca, add cilantro, crushed garlic, olive oil, lemon juice, you can add onions and other herbs. In the same way you can prepare ahtsan from beet leaves or portulaca and beet leaves with the above mentioned products.
Mixed salad
.Red beets, carrots, onions, red peppers, apple, quince, pear, potatoes, tomatoes, cucumbers finely chopped, add germinated wheat, lean oil, salt, herbs. Instead of tomatoes you can use lemon or pomegranate juice.
Cabbage
.Chop cabbage finely and mash, add olive oil, salt, crushed garlic.
Cabbage "shresht"
Mix a little shresht cabbage with finely chopped onion, add salt, mixed herbs, olive oil and lemon juice.
Spinach-Kale
.Finely chop spinach, kale and parsley, add onion, olive oil, salt, lemon juice.
Sibeh kale
.Sibeh, cabbage finely chopped, add herbs, onion, olive oil, salt, lemon juice. Mandak and other greens can be prepared in the same way.
Spinach (spanach)
.Wash the spinach clean, chop very finely, add finely chopped onion, cilantro, salt, olive oil, parsley, garlic, cover with a lid, leave for 1 hour, then serve.
Sibeh
.Can be consumed raw. You can after clean washing put in hot water 70-80 °, never boil, leave for 2-3 minutes, after some softening, strain the water, finely chop sibeh, add onion, cilantro, mint (if available), olive oil, a little salt, stir well, cover and leave for an hour, then serve.
Aveluk (horse sorrel)
.Wet dried aveluk with warm water, wash cleanly after opening, pour 30-40° water over the opened leaves, leave for 1 day. The next day, remove from the water, strain, add onion, olive oil, parsley, cilantro and crushed garlic.
Aveluk, eggplant
.Can be prepared in the same way as aveluk, except that after softening, the eggplant should be rubbed through a sieve and then mixed with the softened and chopped aveluk.
Peas
.Grind sprouted or soaked peas through a meat grinder, add grated walnuts, finely chopped tomatoes, cucumbers, onions, cilantro, dill, olive oil and grated garlic.
Compote
.Mix all kinds of dried fruits you have- 300-400g. Wash well, add 2 liters of water, leave for 1 day. After softening with a spoon well grind to get out the juice. Add vanilla or cloves to taste.
The juice of rose hips
.200 g rose hips well washed, add 3 liters of water (in any case, water to use in raw form) and leave for a day. After softening, grate the rosehip to separate the hairs, pips and rind and squeeze through a juicer. Put in a cold place so that it does not sour. You can add honey to taste.
Okroshka
.In rosehip juice put finely chopped onions, radishes, cabbage, carrots, cucumbers, parsley, dill, salt.
Cake "Anait"
.Rind of 1 lemon and sprouted wheat through a meat grinder and knead with buckwheat flour, add honey, grated nuts, sliced dates.
Agada
.Soaked buckwheat groats mixed with sprouted wheat, add sultanas, grated walnuts, hemp, sesame seeds. Can be made without the last products.
Torte
.Soak dried apricots, prunes and dates from the evening, and in the morning strain the water. Leave a little apricots and prunes for decorating the cake, the rest of the twisted through a meat grinder. Prepare the dough. Mix buckwheat flour with honey water, grated walnuts and the peel of 1 lemon. Put a three-inch thick dough on a plate, put 1 layer of apricot jam, a layer of dough, prune jam, a layer of dough, date jam. Sprinkle with pshata flour and decorate with individual dried fruit, fresh fruit or nut flour and apricot seeds.
