Millions of women around the world who produce, collect, cook, synonymous with the word labor, change the world around food.
Every week there is a woman in Organic Market where I buy fresh herbs and greens. She comes to Istanbul from Zonguldak for hours. I always find the coriander and watercress I am looking for. You usually see her running around her counter, from side to side. You can understand what season it is from both the materials on the counter and their hands; For example, his hands are green in the grass season and black in the walnut season.

Rice With Vine Leaf
Sour grape leaves, iris of bulgur, fresh onion and autumn tomato are used. While the fruit of the grape turns into a variety of food, its leaves follow it. A bulgur pilaf with plenty of olive oil is the abundance of the table. Fresh onions are chopped large. While starting to roast with plenty of olive oil, coarsely chopped tomatoes are added. Fresh vine leaves are finely chopped and added to this delicious mixture. Bulgur is added when the leaves begin to soften. Sourdough is a flavor that carries the stories of the season and the gardens.

Millions of women around the world who produce, collect, cook, synonymous with the word labor, change the world around food.
Every week there is a woman in Organic Market where I buy fresh herbs and greens. She comes to Istanbul from Zonguldak for hours. I always find the coriander and watercress I am looking for. You usually see her running around her counter, from side to side. You can understand what season it is from both the materials on the counter and their hands; For example, his hands are green in the grass season and black in the walnut season.

Rice With Vine Leaf
Sour grape leaves, iris of bulgur, fresh onion and autumn tomato are used. While the fruit of the grape turns into a variety of food, its leaves follow it. A bulgur pilaf with plenty of olive oil is the abundance of the table. Fresh onions are chopped large. While starting to roast with plenty of olive oil, coarsely chopped tomatoes are added. Fresh vine leaves are finely chopped and added to this delicious mixture. Bulgur is added when the leaves begin to soften. Sourdough is a flavor that carries the stories of the season and the gardens.

Our hair, which is an important part of physical appearance, deserves dedicated care just like our skin. Instead of using products that contain harmful chemicals for healthy and lush hair that looks alive, we should benefit from the blessings of nature and protect both ourselves and our environment. Vegetable oils; Although it can heal almost any problem that threatens hair and scalp health, it also reveals its beauty by feeding the hair from root to tip. So let’s get to know the most beneficial oils for hair as soon as possible, learn how to use them and put an end to “bad hair days”!

How to use vegetable oils?

Although they are natural, essential oils (essential oils) are of high concentration, so applying them directly to the skin may be inconvenient. This means that we must do an allergy test before using the oils we choose for care. Sensitivity can be tested by dropping a small amount of oil on the skin. In addition, dense oils that can cause irritation should be diluted with “carrier” oils such as almond oil (provides moisture), coconut oil (softens) and Jojoba oil (nourishes). For this, mix the oil you have chosen into a tablespoon of carrier oil, at most five drops.

Celery: Cook the tiny celery with its stems and leaves. A delicious, woody flavor emerges, you will be as if transported to pine forests.

– Jerusalem artichoke: Its trapezoidal shape and thin shells make it difficult to peel the yam. It’s hard not to waste it while robbing. However, you do not need to peel the yam. An idea; Grind olive oil, parsley, hazelnuts, mix with unpeeled ground apples and put in the oven.

– Onion: You can plant the top of the onion, which is normally thrown away, in the ground and grow new onions. This is called recycling!

Leek: White and light green parts of leeks are generally used in recipes. The long dark green parts usually go to waste. One way to utilize them is to place them underneath when cooking meat, chicken or fish in the oven. It gives height and flavor.

Cabbage: It may not end up eating cabbage. The best way to make use of more is actually to freeze. Cut the cabbage into 4 and blanch. Freeze it after draining the water well. Cabbage lasts this way for months, even years.

– Beet: You can boil the stems or make beet stalks with olive oil. Color is enough! The leaves of beets are also called red spinach, they are so healthy. You can eat its young leaves raw like a salad, and the harder leaves after lightly boiling.

Potatoes: Do not throw away the skins of peeled potatoes. Bake it in the oven with olive oil, salt and pepper and make chips. The water in which you boil the potatoes has a lot of ingenuity; Use it instead of water to thicken sauces or make bread. Potato juice adds both flavor and texture.