• Parsley, pineapple and celery
• Alfalfa and orange juice
• Lemon juice, parsley and cucumber
• Cas (sour guava) and spinach
• Tomato and coriander
• Carrot and orange

• Chamomile tea
• spearmint tea
• dandelion tea
• mauve tea

• Salad of lettuce and onion with olive oil
• Salad of tomato, onion and coriander with lemon
• cabbage and carrot salad with lemon
• cabbage and pineapple salad with mayonnaise (with enough virgin olive oil and garlic)
• Salad of lettuce, cucumber and tomato with lemon.

Broccoli, carrots, green beans, cauliflower, spinach, mustard greens, beet greens, radish leaves, among others. Steamed or pounded.

• It is important to eat very little salt, or eliminate it altogether, if possible.
• Drink at least two liters of mineral water per day promotes metabolism and antioxidants to help reduce e! overweight.
• Use the least amount of oil in foods. The ideal is to not add more than two tablespoons each day.
• It is important not to skip any meals (with the occasional exception of some snack), and try not to eat at times extreme (example, avoid lunch at 3 pm and dinner at 11 pm)
• Take time before each meal. Spend the necessary time to eat, quietly, slowly and without work or family pressures. Digestion is much more complicated when food is not ingested slowly thus hampering the work of metabolism)
• You can drink tea at home, at any time of day and no matter if it is consumed for snacks.
• The dishes listed in the everyday can be freely exchanged, they can even be repeated if you prefer not to eat any of them.

Ingredients
• 3 kiwis
• 2 pieces of lemon yogurt
• 100 grams of curd
• 2 tablespoons honey
• liquid sweetener to taste
• 1 teaspoon sesame
Preparation
Peel and chop kiwis. Whisk the ricotta with honey and sweetener to taste. Put the yogurt in a bowl, add the yogurt cream and mix well. Incorporate the chopped kiwi fruit and mix gently spread into 4 bowls or glasses. Sprinkle with sesame seeds and serve.

Ingredients
§ 250 grams of pumpkin
§ 250 grams of carrots
§ 200 grams of potatoes
§ 1 liter chicken stock
§ 2 tablespoons hazelnuts
§ cooked 2huevos
§ 1 tbsp chopped parsley,
§ Salt to taste
§ ground pepper to taste
Preparation
Peel the pumpkin, potatoes and carrots, washed and cut into small pieces. Transfer to pot with broth and cook for 3 to 10 minutes (depending on the type of pot, follow the manufacturer's instructions). Grind in a blender and pass by the Chinese if you want a thinner cream.
Place the cream back into the pot, season and heat, low heat and stirring frequently with a wooden spoon. Add boiled eggs, peeled and chopped in advance, and chopped toasted hazelnuts. Sprinkle with chopped parsley and serve hot.

This is a simple recipe and easy to prepare for 4.
Ingredients
§ 2 cups broccoli florets / broccoli 2 minutes previously boiled and chopped.
§ 1 potato / potato, cooked and cubed
§ 1docena olive / olives without stone (black or green), chopped.
§ 2 carrots, grated.
§ vinaigrette sauce or sour cream / born at home
 Preparation
After cutting everything, put in a dish, with vinaigrette dressing or sour cream.

Ingredients
§ cauliflower, 500 grams
§ carrots, 500 grams
§ clove garlic, 3 unit
§ chopped parsley, 2 tbsp
§ olive oil, 1 / 2 cup
§ tarragon vinegar, 2 tbsp
§ salt, to taste
§ ground pepper to taste
Preparation
Separate the cauliflower florets and wash them, scrape the carrots and cut into slices. Put them in the basket of steaming, and place in pot with boiling water. Cook the vegetables al dente. Peel and chop the garlic, mixed with parsley, salt, oil and vinegar.
Place vegetables in a serving dish and water them with vinaigrette. Serve warm or at the time.

Ingredients
• 1 red cabbage
• 150 grams of cooked corn
• 1 orange
• 3 tablespoons vinegar
• 1 plain yogurt
• 1 tablespoon mustard
• 2 tablespoons olive oil
• ½ lemon
• chives to taste
• salt to taste
Preparation
Wash the cabbage well, separating the leaves, slightly dry, discard the hardest parts and cut into strips. Put a pot with water, salt and vinegar on the fire and when it boils, add the cabbage and cook about 20 minutes. Drain.
Place the cooked cabbage in a bowl and expect it to be completely cool. Grate the skin of half the orange and reserve. Peel oranges removing all white skin, chop and add to cabbage along with the corn kernels.
Then squeeze the lemon, put the juice in a bowl and add orange zest, oil, mustard and salt. Beat vigorously with a fork and sprinkle the salad with it. Stir carefully and serve with chopped chives.