Ingredients
• 200 g sugar
• 160 ml water
• 28 g unflavored gelatin
• 4 tablespoons pear liqueur
• 1 kg of canned pears from natural
Pear Chips
• 200 ml water
• 200 g sugar
• 20 g glucose
• 4 drops of cider vinegar
• 2 pears or firm
Preparation
This recipe is a good dish for food allergies. Place the sugar in a saucepan, moisten with water and bring the fire. Leave it to form a syrup and cook until it reaches 118 º C. If thermometer is not available, add one drop in a glass with water and verify that it can form a wad fingers malleable.
Hydrate the gelatin in the liquid and heat in double boiler until dissolved. Process the drained pears to a puree. Mix with the syrup and jelly; integrate well. Moisten individual ramekins and place on the basis of a waxed paper disc to facilitate mold release. Distribute in preparing them. Refrigerate at least 4 hours or until firm.
To make the chips, to produce a heated syrup and water with sugar, glucose and vinegar to a boil. Remove from heat. Cut the pear into slices of minimum thickness. Transfer to a syrup and supported on a sheet tray covered with silicone. Bake at 100 º C until dry and crisp result. Unmold the dessert and garnish with pear chips.

Ingredients
• 8 rice crackers
• 4 pears
• 300 g sugar to grill
• 200 g sugar for candy
Preparation
Try this diet for food allergies. Locate the rice cakes in a baking oven. Peel the pears, remove the centers and cut into slices. Accommodated in a fan shape on the cookies. Sprinkle with 100g of sugar. Gratin under the grill until it melts the sugar and brown the surface. Remove and set aside.
To make the caramel, place 200 g of sugar in a saucepan, moisten with a little water and cook over high heat until a light golden caramel. Let warm until it thickens and darkens slightly. Dip two forks on candy, raise both with one hand and let the caramel begins to fall. Hold between thumb and forefinger of the other hand the lower end of the thread of candy. Pull it to extend it and tune it until you cut or harden. Repeat quickly as often as necessary to achieve 8 bundles of wires.
Crown's crisp pear with threads of caramel and served at the time.

These recipes are simple to prepare for a good breakfast of nutritious juices.
§ 168 grams to 140 grams of carrot + beetroot + cucumber 140 grams.
§ 224 grams of carrot + 224 grams of celery.

Ingredients
• 100 g sugar for candy
• 8 pears
• 200 g sugar for cooking pears
Preparation
To make the caramel, place 100 g of sugar in a saucepan, moisten with a few tablespoons of water and cook over high heat until a light golden caramel. Distribute the candy into 4 individual bowls. To cover evenly throughout the interior, incline and make a quick twisting motion. Allow to cool.
Peel the pears, remove the centers and cut into slices. Put them in a pot with 200 g of sugar. Cover and cook over a low flame until they are transparent minimum. Lightly browned. Uncover the pot and cook a few more minutes to evaporate the liquid that might have dropped the fruit. Remove from heat and allow to warm. Divide the pears warm caramel into molds. Compact pressing with a spoon. Keeping the refrigerator and let stand until the next day. Unmold the dessert and serve chilled.

Ingredients
• 100 g sugar
• A piece of cinnamon
• 1 teaspoon saffron threads
• 4 plums without nugget
• 1 liter of water
• 4 very ripe pears not
Preparation
Put in a saucepan the sugar, cinnamon, saffron, plums and water. Bring to boil to make syrup. Peel the pears with a vegetable peeler, without taking the tails. If necessary, cut a thin slice at the base to get them to hold straight.
Locate the pears upright in the pan with the syrup. Simmer about 25 minutes, until tender but still firm. Skip all to a deep dish glass or ceramic. Allow to cool completely. If desired, refrigerate for several hours. Before serving, remove the plums and process, adding a small amount of syrup if necessary, to obtain a sauce.
Submit pears in dessert dishes with the sauce around or over.

Ingredients
§ 2 zucchini
§ Salt and pepper
§ 1 ½ cups cooked white rice
§ 2 carrots
§ 1 tablespoon corn oil
§ 1 cup watercress leaves
Preparation
This recipe is a typical dish good for European food allergies. Cut the zucchini lengthwise into sheets of 5 mm wide. Cook in boiling water for one minute. Drain and support them on a towel to remove water that may have absorbed. Season to taste. On each of the dishes that will be used to serve, support a metal ring of 10 cm in diameter, just oiled. Upholstered with layers of overlapping zucchini.
Combine in a bowl of rice, shredded carrots, corn oil, salt and pepper; integrate everything well. Spread the mixture inside squash and press with the back of a spoon to make it compact. Distribute the watercress on the preparation, just spray with oil and season. Remove metal rings and serve.

Ingredients
§ 4 artichokes
§ 300 g of sweet potato
§ 200 grams of pumpkin
§ 1 tablespoon corn oil
§ Salt and pepper
§ 100 g of cassava
§ 1 beet
§ 1 pore
§ Corn oil for frying
Preparation
Clean and cook the artichokes. Allow to cool. Peel sweet potatoes and fillet and pumpkin. Cooked by boiling until tender. Drain and roll in the press of vegetables to a puree. Add the tablespoon of oil, salt pepper to taste and mix well. Place the puree in a bag with plain tip and set aside.
Drain the artichokes. Cut a thin slice at the base of each to ensure that they hold rights. Arrange them on a tray. Fill the center with the puree and finish with a snowflake. Bake until the artichokes are hot and just begins to brown puree. Peel cassava and beets, cut into slices with a mandolin or vegetable peeler. Cut the pore through the middle lengthwise and then into thick julienne.
Heat plenty of oil in a skillet. Fry the vegetables in batches. Remove with slotted spoon and drain on several layers of absorbent paper. Serve the artichokes stuffed with fried vegetables.

Ingredients
Polenta
§ 600 ml homemade vegetable broth
§ 400 g cornmeal quick cooking
Sauteed
§ 2 onions
§ 1 clove garlic
§ 1 carrot
§  1 Italian zucchini
§ 4 artichoke hearts
§ 2 tablespoons corn oil
§ Salt and pepper
Preparation
To make the polenta, place the broth in a pot. Bring the fire and heat to a boil. Add the corn flour in the form of rain, while stirring. Cook for one minute, stirring constantly. For diving, chop onions and garlic. Cubed carrots, zucchini and artichoke hearts. Book separately. Heat the corn oil in a skillet. Add onions and garlic and cook until soft. Add the carrots and squash. Saute for several minutes. Integrate the artichoke hearts. Continue to sauté until all vegetables are al dente. Season with salt and pepper to taste. Distribute the polenta into bowls. Press the center with the back of a spoon, for arming a small cavity. Locate it on sauteed and served immediately.

Ingredients
§ 8 leaves of chard
§ 1 tablespoon corn oil
§ 2 cups homemade vegetable broth
§ 1 cup cornmeal quick cooking
§ Salt and pepper
§ 1 carrot
§ 1 Italian zucchini
Preparation
Remove thick stems and ribs of the chard. Immerse leaves in boiling salted water for a few seconds, cool in ice water and drain on a towel. Spread the oil a terrine mold. Upholstered with the leaves, leaving a portion protruding above the rim. Book. Put the broth in a pot and bring to boil. Add the corn flour in the form of rain, while stirring. Cook for a minute, always stirring. Season to taste and set aside.
Cut into sticks the carrots and zucchini. Spread over a tray and cook in the oven for a few minutes to soften slightly. Place a third of the polenta into the prepared pan. Accommodating up vegetable sticks, alternating the colors. Repeat the layers. Finish with the remaining polenta and smooth the surface. Bend inwards over the leaves of spinach, to cover the filling and press to compact. Keeping the refrigerator until mixture is firm. Unmold and serve cold, sliced.

Ingredients
§ 1.5 kg of sweet potatoes and small pairs
§ 500 g sugar
§ 1 teaspoon vanilla extract
Preparation
Try this diet for food allergies. Potatoes with skin brushing, rubbing with a soft brush under cold running water. Drop them in a pot with boiling water and cook until tender. Remove from heat, drain and let cool. Peel the potatoes carefully. Winches work with a flat knife for shaping rounded book.
To make the syrup, place sugar in a saucepan with room for the potatoes. Moisten with water. Carry on flame and cook, stirring, until sugar dissolves. When a boil, stirring and continue cooking for 3 minutes. Add the potatoes to the pot. Simmer until you see golden and the syrup is denser. Do not cook much, because in this case the potatoes begin to crumble. Remove from heat and scent with vanilla essence. Cool and store in the refrigerator if it is to consume within a few days or hot pack in sterilized jars and close with a tight lid if you want to store them any longer.

Ingredients
§ 1 rack of lamb, 1 kg
§ 1 kg of pumpkin or squash
§ 500 g of cassava
§ Salt and pepper
§ 1 bay leaf
Preparation
Degrease the rack of lamb. Wash the squash or pumpkin shell, by rubbing with a sponge under cold running water. Open up the middle, remove seeds with a spoon and cut into wedges. Peel the cassava and cut into slices 2 to 3 cm thick. Season to taste the lamb and vegetables. Accommodate them in a baking without adding fat and bay leaf game.
Bake at maximum temperature about 40 minutes until all ingredients are browned and ready. Serve hot.

 Ingredients
• 1 kg lamb loin
• 3 or 4 pores
• Salt and pepper
Garrison
• 600 g baby carrots
• 1 cup of homemade vegetable soup
• 4 tablespoons sugar
 Preparation
Remove all visible fat that could have the lamb loin. Traverse from one extreme to another in the central part, with a long knife, thin and sharp. Remove the green part of the pores. Insert in the cutting back, one after the other, until the full length of the piece. Season with salt and pepper. Preheat oven to maximum temperature. Having his back on a tray, no fat, and cook about 20 minutes.
Meanwhile, to make the garnish, place the carrots in a saucepan, pour the broth and bring the fire. When they start to tenderized, add sugar. Complete cooking 5 to 10 minutes. Season to taste. Remove lamb from oven, cut into slices and serve hot, with glazed carrots.

Ingredients
• 4 artichokes
• 1 tablespoon corn oil
• 2 cloves garlic
• 2 carrots
• 200 g of clean watercress
Vinaigrette
• Salt and pepper
• ½ tablespoon white wine vinegar
• 2 tablespoons homemade vegetable broth
• 2 tablespoons corn oil
Preparation
Clean the artichokes and cut into slices. Heat the corn oil in a skillet over medium heat. Perfumed with crushed garlic cloves. Add the artichokes and cook until golden and tender. Discard the garlic and artichokes book. Grate the carrots and combine with the watercress. Divide between individual salads. Collate artichokes.
To make the vinaigrette, dissolve salt in vinegar and add pepper to taste. Stir in broth and oil. Stir with whisk until an emulsion. Sprinkle the salad with the vinaigrette. Serve at the time.

Ingredients
§ 150 grams of cooked artichoke hearts
§ 100 grams of carrots
§ 100 g cooked beetroot
§ 150 grams of assorted lettuce leaves
Vinaigrette
§ Salt and pepper
§ 3 tablespoons cider vinegar
§ 1 clove garlic
§ 2 tablespoons corn oil
§ 1 tbsp chopped basil
Preparation
To make the vinaigrette, dissolve salt in vinegar. Add the crushed garlic and let stand to release its aroma while preparing the salad.
Drain the artichoke hearts, cut them into halves. Get carrot ribbons using a vegetable peeler. Cut the beets into thin slices. Divide between the plates of lettuce leaves. Accommodating up, in a harmonious, artichoke hearts, carrots and beets.
Remove the garlic mixture of salt and vinegar. Incorporating some pepper and oil, stirring with whisk until emulsified. Add the basil, sprinkle the salad and serve.

Ingredients
• 4 pores
• 800 g lamb loin
• Salt and pepper
• 4 pears
Preparation
To separate the different colored parts of the pores. Cut the white bias and reserve it. Select 12 greens pore. Immersed in boiling water for a few seconds, just until they lose rigidity. Cool them in ice water, drain and dry. Remove all visible fat that could have the lamb loin. Divided into 12 small medallions. Wrap each medallion with a leek leaf and tie with string. Season with salt and pepper to taste.
Cook the medallions in a nonstick skillet without added fat, 5 to 7 minutes on each side. Pass it on to a plate and keep auxiliary heat. In same skillet cook the white of the pores until soft. Peel the pears, remove the centers and cut into slices. Add to skillet, season and cook 5 minutes more, until they too are tender. Towards the end of cooking, add the medallions of lamb to take temperature. Remove the strings and serve immediately, garnish with leeks and pears.

Ingredients
§ 1 to 2 tablespoons of psyllium seed ó flaxseed.
Preparation
They get to soak the ingredients in a glass of water for at least four hours. In the morning before breakfast, drink water and eat the seeds.

Ingredients
§ Ephedra, whole plant
§ Echinacea, root
§ Willow Bark
§ Gordolobo, flowering stems
§ black currant leaves
Preparation
They get one to three teaspoons of the mixture per cup and leave to infuse for ten minutes at least before straining. Garlic and pepper is added to consumer taste.
Ephedra has an active intense activity on the autonomic nervous system, the presence of ephedrine, if the tea you sick, will reduce the number of teaspoons per half cup.
This tea is considered an emergency remedy.

- Fruit juice (whole fruit or even better, with skin if well washed)
- Cereals Cornflakes type (but only for rice) or puffed rice with a glass of soy milk and honey or sugar (in discrete quantity)
- 1 or 2 slices of gluten-free bread with olive oil or jam.
- Infusion or tea, if desired.

- Salad.
- Vegetable soup with rice meal, or gluten-free pasta or cream peas, lentils, chickpeas or beans.
- Meat, if desired (taking only meat lamb fat)
- Vegetables, avoiding sauces.
- Fruit (avoid dessert pastry products and ice cream).

- Fruit or fruit juice.
- Main Dish Egg (every two days).
- Potatoes or rice.
- Vegetables.