Used as a technique to preserve foods in vinegar or salty acidic water, pickle making has been part of the food culture of many societies for thousands of years. Turkey also has an important place in our culture and traditional cuisine from our table without missing pickles, full of healthy and delicious food for the winter months, especially when prepared in suitable conditions. Stating that pickles, which are a good example of fermented foods, have very healthy probiotic properties for the digestive system thanks to the live microorganisms in them, Altınbaş University Gastronomy Department Inst. See. Merve İşeri Uzunoğlu shared the points to be considered for homemade healthy and delicious pickles. “ALL TOOLS SHOULD BE WASHED AND Rinsed”
He said that the beneficial bacteria found in the intestinal and stomach flora regulate digestion and that the pickle helps to regulate the flora of the body with these beneficial bacteria found in abundance.

Uzunoğlu pointed out that the conjugated linoleic acid formed during the making of pickles has cancer-preventing effects in the researches.

“It is very important to stick to the recipes while setting the pickles. Changing the amounts may cause the spread of harmful bacteria as well as spoil the products to be pickled. At the same time, it should be made sure that all the tools and equipment used are clean and there is no food residue. For this, all tools and equipment with hot detergent water. It should be thoroughly washed and rinsed with.

Millet flour

Flour made from millet (millet), known as the raw material of boza, can be preferred by those looking for gluten-free flour. Millet flour is rich in B vitamins, magnesium, calcium, potassium and protein. It adds a yellowish color and a sweet aroma to breads and doughs. However, if consumed too much, it can affect thyroid secretion and cause hypothyroidism.

Amarant flour

The amaranth flour, which was used by the Aztecs in their kitchens thousands of years ago, is the choice of those in search of healthy flour in recent years. It is produced from a plant known as “cockscomb”. Protein and fiber loaded amaranth flour is a very satisfying flour. It does not contain gluten. It can be used in almost every dough, pasta, and cookies. In order for bread and cakes to rise, it should be mixed with other flours. It can also be used alone in pan breads and doughs that you do not want to rise.

Buckwheat flour

Buckwheat is actually a plant from the sorrel family, even though it has the word wheat in its name. It contains high levels of protein, one of the important amino acids lysine, fiber, vitamin B1 and E and minerals. It does not contain gluten. Bran contains oleic acid, which is also found in olive oil, which is beneficial for heart and mental health. It gives good results in pastas and dough that you do not expect to swell too much. Since it will give a very saturated result in cakes, it may be necessary to mix it with a flour such as almond flour and lighten it.

Thin Jerusalem artichoke

It is a peculiar vegetable Jerusalem artichoke with its lump shape, the whiteness that appears under its thin, purple-brown skin, the crunch when raw, the texture that melts in the mouth but does not disperse if cooked correctly. It is among the vegetables that were often sneered as a child and valued as they grow up. Coming to its flavor, it is slightly sweet; Earthy and moist since it is a root that grows underground. You may be cooking Jerusalem artichoke or cooking it with olive oil. For a delicious snack, you can finely chop ground apples and cook them in a little olive oil for a few minutes until they are browned.
Spicy chickpeas

Did you think of cooking chickpeas in the oven, which we know in every pantry? Baked chickpeas can be used in place of croutons on both snacks and salads. After drying the chickpeas that you have boiled slightly, mix them with olive oil and plenty of spices (hot pepper and cumin are very good) and put them in the oven. After 40 minutes a crispy and spicy snack will appear.

Beetroot

Beets should be eaten in the winter. In fact, since vitamins A, B and C are abundant, they should consume plenty of them to protect against diseases in the cold. Grate a few beets and potatoes that you have boiled to remain alive. Mix 1 teaspoon of cornstarch, salt and pepper and fry in a little olive oil in a pan. If you add an egg to it, you can also make tiny muffins.

Quinoa flour

Quinoa is a superfood that contains all of the essential amino acids that we need to get from the outside. Produced in South America for thousands of years, quinoa has become preferred all over the world in recent years. Its most important feature is that it contains high amounts of protein, vitamins, minerals, fiber and is gluten-free. Quinoa flour is a healthy alternative, but it can be problematic in terms of flavor and texture. Grinding the quinoa as a grain and roasting it brings out the nutty taste of quinoa. As with other gluten-free flours, pastries made with quinoa have little elasticity and swelling.

Chestnut flour

Another flour that has been valued in recent years is chestnut flour. Chestnut flour, produced by drying and grinding chestnuts, is also known as “sweet flour” in Italian cuisine. It contains high amounts of protein, fiber and amino acids. It is also rich in vitamins E and B, potassium, phosphorus and magnesium. It does not contain gluten. It creates a delicious result especially in chocolate brownies.

How should he hide it?

To give you a few general tips about all these different flours, it’s best to take small amounts and keep them in the fridge because they spoil more quickly than white flour. Ready-made flours sold in markets can sometimes be too expensive. Whichever you prefer, it’s also an idea to take it as grains and grind them at home.

Spreads: jams and honey add a touch of sweetness. They’re perfect with cheese!
Nuts: walnuts, macadamias, marcona almonds, pecans, pistachios, all the nuts!
Seeds: this sounds funny, but seeds go exceptionally well sprinkled onto cheese, especially soft ones like goat cheese. Have little dishes of poppy seeds, toasted sesame seeds, toasted sunflower seeds, pepitas
Olives: Pick your favorite olives! We like picholine (small green French olives), Nicoise (small black French olives), and Manzanilla (firm smoky green Spanish olives).
Fruit: Any seasonal fruit will do, in the summer berries and stone fruits are nice and in the fall and winter things like pears and apples.
Mustards: whole grain, dijon, spicy brown, honey mustard, English; mustards add heat and acidity.
Pickles: cornichon (those cute little French pickles), picked onions or shallots, pickled vegetable such as beets, peppers, radishes, beans, etc.
2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes

Grapefruit and avocado make the perfect pair in this cheerful, healthy salad! Dressed with a light citrus vinaigrette.

Two simple foods that pair perfectly together are grapefruit and avocado. Avocado loves the bright splash of acidic citrus, and grapefruit loves the warm richness of avocado.

Sprinkle everything with a citrusy vinaigrette and you have a salad that is delicious as it is pretty!

Grapefruit, like most citrus, is in high season during the gloomiest winter months, making this salad a welcome blast of color in the winter, as well as a refreshing salad in the summer.

Serve it alongside a little cracked crab meat or pink shrimp, or just on its own.

In a small bowl, mix the vinaigrette ingredients.

Prep the grapefruit segments: To supreme the grapefruit, first slice off a half-inch or more from the stem end and the blossom end of the fruit, enough to easily expose the fruit. Use a sharp knife. Then use the knife to cut away the peel from the grapefruit, following the contours of the fruit. Keep cutting away the peel until the grapefruit is completely peeled.

Spreads: jams and honey add a touch of sweetness. They’re perfect with cheese!
Nuts: walnuts, macadamias, marcona almonds, pecans, pistachios, all the nuts!
Seeds: this sounds funny, but seeds go exceptionally well sprinkled onto cheese, especially soft ones like goat cheese. Have little dishes of poppy seeds, toasted sesame seeds, toasted sunflower seeds, pepitas
Olives: Pick your favorite olives! We like picholine (small green French olives), Nicoise (small black French olives), and Manzanilla (firm smoky green Spanish olives).
Fruit: Any seasonal fruit will do, in the summer berries and stone fruits are nice and in the fall and winter things like pears and apples.
Mustards: whole grain, dijon, spicy brown, honey mustard, English; mustards add heat and acidity.
Pickles: cornichon (those cute little French pickles), picked onions or shallots, pickled vegetable such as beets, peppers, radishes, beans, etc.
2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes

Quinoa flour

Quinoa is a superfood that contains all of the essential amino acids that we need to get from the outside. Produced in South America for thousands of years, quinoa has become preferred all over the world in recent years. Its most important feature is that it contains high amounts of protein, vitamins, minerals, fiber and is gluten-free. Quinoa flour is a healthy alternative, but it can be problematic in terms of flavor and texture. Grinding the quinoa as a grain and roasting it brings out the nutty taste of quinoa. As with other gluten-free flours, pastries made with quinoa have little elasticity and swelling.

Chestnut flour

Another flour that has been valued in recent years is chestnut flour. Chestnut flour, produced by drying and grinding chestnuts, is also known as “sweet flour” in Italian cuisine. It contains high amounts of protein, fiber and amino acids. It is also rich in vitamins E and B, potassium, phosphorus and magnesium. It does not contain gluten. It creates a delicious result especially in chocolate brownies.

How should he hide it?

To give you a few general tips about all these different flours, it’s best to take small amounts and keep them in the fridge because they spoil more quickly than white flour. Ready-made flours sold in markets can sometimes be too expensive. Whichever you prefer, it’s also an idea to take it as grains and grind them at home.

Millet flour

Flour made from millet (millet), known as the raw material of boza, can be preferred by those looking for gluten-free flour. Millet flour is rich in B vitamins, magnesium, calcium, potassium and protein. It adds a yellowish color and a sweet aroma to breads and doughs. However, if consumed too much, it can affect thyroid secretion and cause hypothyroidism.

Amarant flour

The amaranth flour, which was used by the Aztecs in their kitchens thousands of years ago, is the choice of those in search of healthy flour in recent years. It is produced from a plant known as “cockscomb”. Protein and fiber loaded amaranth flour is a very satisfying flour. It does not contain gluten. It can be used in almost every dough, pasta, and cookies. In order for bread and cakes to rise, it should be mixed with other flours. It can also be used alone in pan breads and doughs that you do not want to rise.

Buckwheat flour

Buckwheat is actually a plant from the sorrel family, even though it has the word wheat in its name. It contains high levels of protein, one of the important amino acids lysine, fiber, vitamin B1 and E and minerals. It does not contain gluten. Bran contains oleic acid, which is also found in olive oil, which is beneficial for heart and mental health. It gives good results in pastas and dough that you do not expect to swell too much. Since it will give a very saturated result in cakes, it may be necessary to mix it with a flour such as almond flour and lighten it.

Thin Jerusalem artichoke

It is a peculiar vegetable Jerusalem artichoke with its lump shape, the whiteness that appears under its thin, purple-brown skin, the crunch when raw, the texture that melts in the mouth but does not disperse if cooked correctly. It is among the vegetables that were often sneered as a child and valued as they grow up. Coming to its flavor, it is slightly sweet; Earthy and moist since it is a root that grows underground. You may be cooking Jerusalem artichoke or cooking it with olive oil. For a delicious snack, you can finely chop ground apples and cook them in a little olive oil for a few minutes until they are browned.
Spicy chickpeas

Did you think of cooking chickpeas in the oven, which we know in every pantry? Baked chickpeas can be used in place of croutons on both snacks and salads. After drying the chickpeas that you have boiled slightly, mix them with olive oil and plenty of spices (hot pepper and cumin are very good) and put them in the oven. After 40 minutes a crispy and spicy snack will appear.

Beetroot

Beets should be eaten in the winter. In fact, since vitamins A, B and C are abundant, they should consume plenty of them to protect against diseases in the cold. Grate a few beets and potatoes that you have boiled to remain alive. Mix 1 teaspoon of cornstarch, salt and pepper and fry in a little olive oil in a pan. If you add an egg to it, you can also make tiny muffins.

Tangör Tan wrote the tarhana, which was prepared and used differently in every corner of Anatolia.
When we say Tarhana, the first thing that comes to mind is a powder mixture that plays alone in the farthest corner of the refrigerator during the winter months. Tarhana, which smells slightly sour yoghurt and that we think it spoiled when its sour smell intensifies, is a super food that we usually don’t focus on in big cities where life flows so fast, but has been consumed for centuries in the Anatolian countryside.

Tarhana is a fermented food that is made all over Anatolia as a winter preparation and produced in traditional ways. It is generally made by mixing flour or wheat with yoghurt and herbal products, turning it into dough and fermenting this dough. However, the production method and the materials in its content differ from region to region. Tarhana production depends on the variety of local products, natural vegetation, climate, animal husbandry and most importantly the traditions, customs and taste of the person making the tarhana. If you go to Devrek district of Zonguldak, you will see that the tarhana produced in Çolakpehlivan village there are different from the tarhana produced in Dedeköylü village, which is three kilometers further away. And even Fatma Teyze’s tarhana and her next-door neighbor Asuman Granny’s tarhana vary.

There are dozens of alternatives today for those who do not want to use refined white flour.
Until recently there were only a few types of flour that we could use in place of refined white flour; whole wheat, oats, rye, in some cases rice and corn… However, the awareness of healthy nutrition that has increased in recent years has brought many new types of flour. There are also easy-to-find ones, and high-priced ones like chestnut and almond flour. What are the benefits among so many innovations; which do not contain gluten; Questions like which one to use, for what and how come to mind.

Siyez and Kavılca flour

We are very lucky, we can find flours produced from the ancestral wheat types Siyez and Kavılca more easily. Unlike white flour, and like whole wheat, they are both ground with germ and bran in them. For this reason, they are extremely rich and satisfying. Their protein content is higher than modern wheat. Since their glycemic index is low, they do not affect our blood sugar negatively. In addition, these flours have very low gluten rates. Bread made with flours produced from Siyez and Kavılca gives a delicious and satisfying result.

Kohlrabi in the oven

Kohlrabi sometimes sold as “kohlrabi”, a vegetable between cabbage and turnip. The skins can be light green or aubergine purple, but the inside of both species is close to white. As for its texture, it is juicy and crispy. Eating raw is perfect for slicing and adding to salads. However, when it is cooked, its slightly peppery flavor becomes more visible. Chop into french fries for a pleasant snack. Mix it with olive oil, a tablespoon of starch, finely chopped garlic, ground pepper and salt. Bake for 40 minutes in the oven. A healthy alternative to fried potatoes. Thanks to the starch, it looks like fried in oil, not in the oven.

Kale chips

Collard greens, which include vegetables such as cabbage, Brussels sprouts, broccoli, and cauliflower, develop in winter. It has dark green leaves and is sold in bunches on top of each other. Sometimes it is possible to come across the curly, serrated, purple leafy leaf called “kale” in English. When the leaves of black cabbage are cooked, they do not let go like spinach, they stay alive. It is also very enjoyable to sauce it a little and eat its raw salad. For the thinly baked kale chips, mix the small leaves with olive oil and salt. Arrange them on a baking tray side by side and sprinkle them with grated cheddar cheese or smoked pepper if you wish. Bake in the oven for 5-7 minutes.

Stating that coffee lovers can only experience in Kaave Roastery stores and they have created a menu consisting of special flavors created according to the flavors of the coffee, Mutfakkoçu Chef Recep Aydoğan said, “It is really important that Kaave Roastery is so meticulous about the menu and gets professional support. I can say that this is a method that all businesses that adopt the understanding of quality service should apply. Since coffee is a beverage that makes you feel different notes on the palate depending on its variety, it is of great importance for the integrity of the palate that the food to be eaten is also suitable for these aromas. When you try a coffee and dessert that are incompatible and unrelated to each other, it is very difficult to leave the place happily. For this reason, it is necessary to approach this delicate and specialized job with care in terms of customer satisfaction.

While creating the Kaave Roastery menu, we considered the consumption sensitivities of all our guests. For example; For those who care about healthy eating, vegan, gluten-free and low-calorie products to accompany our coffee and tea varieties are on the menu.

I can say that we make a difference with flavors and desserts compatible with quality nano lot coffee series brought from different parts of the world. Kaave Roll Cake, which you can experience only at Kaave Roastery, is a unique flavor to accompany filter coffee and americano with its banana cream wrapped in magnificent cake and raspberry seeds. We have created a completely different taste by combining ruby ​​chocolate, the trend of the last period, with cheesecake with our own interpretation. In this way, we aimed to leave a mark on the palates of our guests with the quality coffee varieties and foods in the menu.

Vegan eating style has entered our lives more in recent years. 30 years customers for accurate and reliable exchange of addresses to be in order to study the ongoing Metro close to 100 in Turkey shelf giving the place a vegan products vegan diet who prefer the needs of the sanitary products from karşılıyor.temel food, Turkish cuisine are indispensable to the product of up to breakfast choices from vegan substitute vegetable-based buluşurken many products to consumers in Metro Turkey shelf, target until the end of 2021, according to the vegan diet to keep products in all categories.

For the first time, November 1 World Vegan Day, celebrated in the UK to commemorate the 50th anniversary of the Vegan Society, has been celebrated with different activities since then, considering the benefits of veganism to humanity, nature and animals.

Veganism, in which animal products are not consumed, has been more common in recent years. Studies show that the sales of herbal-based food products have increased in the last three years. On the other hand, while herbal-based food products constituted 20% of all products in the retail sector in 2018; The sales amount of these products in 2019 was 5 billion dollars. It is stated that the most sold vegetable-based products in 2019 are milk and meat. In addition to all these, the demand for these foods has increased significantly during the pandemic period, where people attach more importance to healthy nutrition. During the pandemic period, sales of herbal-based products increased by 148% compared to last year.

Vitamins and minerals are essential organic components of healthy life. Drawing attention to the role of vitamins and minerals in preventing chronic diseases, Pharmacist Ayşen Dincer underlines that in cases where we cannot add enough vegetables and fruits, fiber-rich foods, protein-rich foods, milk and dairy products to our daily diet, we must take multivitamin and meet our vitamin and mineral needs. components are called macro and micronutrients. Macro nutrients are calories, carbohydrates, protein and fats. Vitamins and minerals that do not contain calories, cannot be synthesized in our body except for vitamin D, and must be taken with natural nutrition or nutritional supplements are called micronutrients. Vitamins and minerals play an important role in the basis of the nerve-muscle-bone system, in the continuity of the visual process, in the strengthening of blood production and the immune system, in the transformation of macronutrients into energy, in the formation of skin, hair and nail tissue, in the cleansing of all toxins in the body and protection from chronic diseases. . For this reason, it is very important to meet our daily vitamin and mineral needs.

Turkey Nutrition Guide, 3 servings of fresh vegetables and 2 servings of fresh fruit a day for good health recommend consumption. Turkey Nutrition and Health Survey results to society by serving up only 45 percent of vegetables per day 1, while underlining that consume up to half servings of fruit Pharm. Ayşen Dincer points out that this is why many of us cannot get the vitamins and minerals we need daily. Dincer recommends taking multivitamins in cases where we cannot add vegetables and fruits, fiber-rich foods, protein-rich foods, milk and dairy products to our daily diet.

Used as a technique to preserve foods in vinegar or salty acidic water, pickle making has been part of the food culture of many societies for thousands of years. Turkey also has an important place in our culture and traditional cuisine from our table without missing pickles, full of healthy and delicious food for the winter months, especially when prepared in suitable conditions. Stating that pickles, which are a good example of fermented foods, have very healthy probiotic properties for the digestive system thanks to the live microorganisms in them, Altınbaş University Gastronomy Department Inst. See. Merve İşeri Uzunoğlu shared the points to be considered for homemade healthy and delicious pickles. “ALL TOOLS SHOULD BE WASHED AND Rinsed”
He said that the beneficial bacteria found in the intestinal and stomach flora regulate digestion and that the pickle helps to regulate the flora of the body with these beneficial bacteria found in abundance.

Uzunoğlu pointed out that the conjugated linoleic acid formed during the making of pickles has cancer-preventing effects in the researches.

“It is very important to stick to the recipes while setting the pickles. Changing the amounts may cause the spread of harmful bacteria as well as spoil the products to be pickled. At the same time, it should be made sure that all the tools and equipment used are clean and there is no food residue. For this, all tools and equipment with hot detergent water. It should be thoroughly washed and rinsed with.