In addition to the department teachers and students, Dietitian Öznur Mutlu and Serkan Çiftçi attended the event.Due to the expansion of today's ready-made food sector and the tendency of people to turn to such foods and the importance of the concept of time, healthier nutritious and practical recipes have been prepared as an alternative to consumed foods.
An interview was held with our students and teachers on these foods. In this context, delicious and healthy snacks were prepared which are practical and can be consumed in some special cases. Gluten-free snacks and raw food products such as refined sugar-free desserts and the like sample recipes can be found in the rest of our news.
2 tablespoons chia seeds
1 piece of ripe avocado
2 bananas
Preparation
We pass all the ingredients through the blender except chia seeds, fill them into cups, and decorate them with chia seeds and dried fruits.
ATHLETE BAR
Materials
150 gr date-100 g raw cashew
75 g raw almonds-50 gr walnut
5 dried figs-1/2 spoon of coconut oil
Preparation
We keep dates and figs in hot water. Extract the kernels of the dates and pass them through the blender. Chop the figs into cubes, mix all the ingredients in a bowl, shape and serve for 1-2 hours in the cupboard.
ROLL GREEN
Materials
1 cucumber-100 gr purslane-100 g spinach-half of avocado
1 piece of lemon-1/2 teaspoon of olive oil
1 Teaspoon of salt-1 Teaspoon spirulina powder
Preparation
Purslane, Spinach, Avocado, Lemon juice, after passing the rondon cucumbers are cut into a thin shape vertically and combined to form a round shape.The cucumbers are filled with mortar. To decorate tomato pepper and so on. available. Shaped and served as shown.
BROWNI RAW WITH SPIRULINA
Materials
100 g date-30 gr almonds-30 g coconut flour
100 gr peanut without shell-1/2 piece of banana-10 g coconut oil
6 g spirulina powder-dried fruits to decorate
Preparation
First we prepare the peanut butter with coconut oil.We're rolling down softened dates.Separate the materials used to decorate them, mix them with other materials and shape them and keep them in the refrigerator. Then we take it out of the fridge, decorate it and serve it.
Apart from all these recipes, products such as bruschetta-style products and salads were prepared from other international cuisines.
Istanbul Gelisim University, Head of Department of Nutrition and Dietetics (English) Lecturer. Member Başak Gökçe Çöl presented the documents of gratitude to the participants. Head of Department of Nutrition and Dietetics (Turkish) Lecturer. Member Semiha Yalçın thanked the students for their interest in the event. Serkan Çiftçi, one of the participants, thanked Wefood for its support in natural and unadulterated products.
