The healing properties of ginger allow you to relieve cough. Grate the fresh ginger and mix it with hot water and let it sit for ten minutes. Strain and drink like tea. Another method is to pour salt on a piece of ginger and chew it.
Lemon-Honey: Mix 2 tablespoons of fresh lemon juice with 1 tablespoon of honey and heat it on the stove. For a teaspoon every hour.

Vinegar-honey: Mix 2 teaspoons of apple cider vinegar with 2 teaspoons of honey. Take small sips.

Black radish-honey: Black radish is a miracle material for the treatment of colds and coughs. Cut the top of the turbine like a cap. Cut the bottom a little too. Play the inside with a vegetable carver (use it in a salad of course) and place the radish in a glass. Fill it with 1 teaspoon of honey. Cover the top like a lid. Leave it outside for 1 night. As the radish waits, it will pour its water into the glass. Drink 2-3 spoons a day from the water collected in the glass.

method
if the dates aren’t really soft, soak them in boiling water for 5-10 minutes.
place all of the mousse ingredients into a food processor and blend into a smooth delicious mixture.
keep chilled in the fridge until you’re ready to serve.

Next peel the apples and remove the core, cutting the remaining section into roughly 8-12 pieces. place these in a saucepan along with the blackberries and a enough boiling water to just cover the bottom of the pan, probably about a cm’s worth. then add the extra maple syrup if you’re using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft. while this cooks preheat the oven to 180c.
Once the fruit is soft transfer it into the bottom of your baking dish and layer the topping above it. then bake for 25-30 minutes, until the top is nicely browned. finally serve and enjoy!

This crumble may be my go-to dish for breakfast, lunch and dinner all winter. it’s just so delicious and so wonderfully quick and easy to make, plus the leftovers seem to get more and more amazing as each hour goes by!

ingredients
For the topping
1 and a 1/2 cups of oats (180g)
1 cup of almonds (200g)
1/3 of a cup of pure maple syrup (100ml)
3 heaped tablespoons of coconut oil
2 teaspoons of cinnamon
For the fruit layer
6 red apples
2 cups of blackberries (400g)
1 tablespoon of maple syrup (optional)
1/2 a teaspoon of cinnamon
method
start by making the crumble layer. simply place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats. next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely – pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix. then leave this bowl to one side.

This crumble may be my go-to dish for breakfast, lunch and dinner all winter. it’s just so delicious and so wonderfully quick and easy to make, plus the leftovers seem to get more and more amazing as each hour goes by!

ingredients
For the topping
1 and a 1/2 cups of oats (180g)
1 cup of almonds (200g)
1/3 of a cup of pure maple syrup (100ml)
3 heaped tablespoons of coconut oil
2 teaspoons of cinnamon
For the fruit layer
6 red apples
2 cups of blackberries (400g)
1 tablespoon of maple syrup (optional)
1/2 a teaspoon of cinnamon
method
start by making the crumble layer. simply place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats. next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely – pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix. then leave this bowl to one side.
next peel the apples and remove the core, cutting the remaining section into roughly 8-12 pieces. place these in a saucepan along with the blackberries and a enough boiling water to just cover the bottom of the pan, probably about a cm’s worth. then add the extra maple syrup if you’re using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft. while this cooks preheat the oven to 180c.
once the fruit is soft transfer it into the bottom of your baking dish and layer the topping above it. then bake for 25-30 minutes, until the top is nicely browned. finally serve and enjoy!

The healing properties of ginger allow you to relieve cough. Grate the fresh ginger and mix it with hot water and let it sit for ten minutes. Strain and drink like tea. Another method is to pour salt on a piece of ginger and chew it.
Lemon-Honey: Mix 2 tablespoons of fresh lemon juice with 1 tablespoon of honey and heat it on the stove. For a teaspoon every hour.

Vinegar-honey: Mix 2 teaspoons of apple cider vinegar with 2 teaspoons of honey. Take small sips.

Black radish-honey: Black radish is a miracle material for the treatment of colds and coughs. Cut the top of the turbine like a cap. Cut the bottom a little too. Play the inside with a vegetable carver (use it in a salad of course) and place the radish in a glass. Fill it with 1 teaspoon of honey. Cover the top like a lid. Leave it outside for 1 night. As the radish waits, it will pour its water into the glass. Drink 2-3 spoons a day from the water collected in the glass.

Marinated Mackerel with apple cider vinegar
Materials:

70 ml Amasya apple cider vinegar
30 ml of water
30 g sugar
5 g salt
4 mackerel fillets (without bones)
Preparation of:

Mix the apple cider vinegar, water, sugar and salt in a saucepan and put on a medium heat. Bring to a boil. Then remove the pan from the heat and let it cool to room temperature. Place the fillets fleshy side down on a plate in a single layer and cover with the pickle juice. After keeping it in the refrigerator for 1 hour, remove the mackerel and dry it. Once removed from the pickling liquid, mackerel can be stored in the refrigerator for up to 2 days.

Beets Cooked with Modena Balsamic Vinegar
Materials:

2 beets
20 ml extra virgin olive oil
10 g of sea salt
30 ml Modena balsamic vinegar
20 gr Artvin Honey

Preparation of:

Take 2 aluminum foils large enough to hold the beets. Put the beets in the center. Add half of the oil, salt, vinegar and honey and cover it well. Cook at 200 ° C for 30 minutes and let it cool down. Then remove the shell and cut it into wedges. Put the wedges in a bowl with the remaining balsamic vinegar.

Potato Salad with Lemon Pickles
Materials:

500gr Starchy Potatoes
Salt and pepper
80 grams of strained yogurt
1/4 lemon pickle, thinly sliced
2 hard boiled eggs (chilled, peeled and chopped)
Small bunch of chives, finely chopped
Preparation of:

Rub the potatoes and put them in a pan. Cover with water, add a little salt and boil. Cook for about 30 minutes or until soft. Meanwhile, combine mayonnaise and lemon in a bowl. When the potatoes are cooked, strain them and let them cool a little so that they do not burn your fingers. Then slice the Potato and drop it into mayonnaise. Arrange on a tray and sprinkle the chopped egg and chives on top and season with salad.