Ingredients
§ 3 eggs
§ 100 grams of raisins
§ ½ onion, chopped
§ 1 red pepper
§ 2 cloves garlic
§ ½ cup of soaked algae
§ ¼ cup tofu
§ 1 teaspoon oregano
§ 1 tablespoon basil
Preparation
Mix all ingredients. Beat eggs and add to prepared. Add a pinch of rosemary and salt. Serve immediately.

Ingredients
§ 1 chicken in pieces
§ 1 apple
§ 1 small glass of cognac
§ lemon juice
§ 2 potatoes
§ Salt
§ oil
§ water
Preparation
Put in a tray of mud, oil and give the chicken a few laps.
Peel and sliced potatoes and apples to tacos.
Water chicken with a few drops of brandy and put some potatoes and apples.
We dropped over lemon juice, salt and a glass of water.
We leave in the oven at 200 º C for about 40 minutes and ready.

Ingredients:
§ 1 cup quinoa
§ Broccoli chopped
§ ¼ cup red onion
§ ½ seedless cucumber
§ 1 medium carrot, grated
Dressing:
§ ¼ cup flaxseed oil
§ ¼ cup lemon juice
§ ¼ teaspoon crushed garlic
§ 2 tablespoons honey
Preparation:
Parboil and cooled quinoa in a bowl. Parboil steam broccoli, mix the cucumber, onion and carrot.
The dressing should be prepared separately in a bowl mix all ingredients. This preparation is added to the quinoa.

Ingredients
§ 2 cloves garlic
§ 2 large Onions sliced into strips
§ 1 ½ cup broccoli
§ Reishi mushrooms
§ Gluten 
§ Basil
Preparation
Fry the garlic and onion. Add the previously boiled to steam broccoli, mushrooms, gluten. Mix everything. Add a sprig of basil.

Ingredients
§ 20 grams of sundew
§ 20 grams of green tea
§ 10 grams of licorice
§ 20 grams of mauve flowers
§ 10 grams of thyme
Preparation
Boil for two to four teaspoons of mix per cup. When the tea is ready, let it rest and take hot. The dose is two to five cups a day.

§ 1 tablespoon kion
§ salt, cumin
§ 1 tablespoon oil
§ ½ finely chopped onion
§ 2 garlic cloves, finely chopped
§ ½ pepper, peeled and finely chopped
§ 6 potatoes peeled
§ 1 bunch of assorted vegetables (parsley, celery, oregano)
§ 1 carrot, peeled and cut into strips
§ ½ cup rice
§ 6 chunks of pumpkin (½ Kg.)
§ Chopped parsley for garnish
Preparation
Saute in oil the chicken lightly sprinkled with salt, add the onion, garlic, and pepper kion. Let impregnate a few minutes.
Add 1 ½ pint of hot broth, then add the bouquet of assorted vegetables and seasoned with cumin and salt to taste. Boil covered for 15 minutes.
Add potatoes, carrots, rice and squash. Boil 10 minutes and simmer for another 10 to 12 minutes more.
Serve the casserole hot sprinkled with chopped parsley.

.Ingredients
§ 800 grams conger
§ 1 medium onion
§ 1 clove garlic
§ 2 frozen peas
§ 1 egg
§ 12 asparagus tips
§ ½ cup white wine
§ ½ tablespoon flour
§ 100 grams of prawns
§ 4 tablespoons olive oil
§ 1 tbsp chopped parsley
§ salt to taste
Preparation
Wash and dry catfish slices with paper towels. Place the egg in a saucepan covered with water and let it cook about 10 minutes. Cool, peel, cut into four pieces and set aside. Peel and chop the onion and garlic finely. Heat oil in a clay pot and saute the garlic and onion over low heat until onion is translucent.
Stir in the peas and flour, just a few laps and add fish. Season and cook for about five minutes. Stir in parsley, asparagus and shrimp, sprinkle with white wine and cook a couple of minutes before serving, together with pieces of boiled egg.

Ingredients:
§ 2 cloves garlic
§ 1 onion, chopped
§ 1 slice of ginger grated
§ Potato boiled
§ Mushrooms
§ Reishi mushrooms
§ Parsley to taste
Preparation:
Fry the garlic, onion, grated ginger. Besides blending boiled potatoes with cauliflower. Throw in the bowl, adding mushrooms, reishi mushrooms and parsley.

Ingredients
§ 2 cups Brussels sprouts
§ 1 onion
§ 2 cloves garlic
§ 2 tomatoes
§ 1 carrot, grated
§ ½ cup of Tolu
§ ½ cup mushrooms reishi
(If desired, add chicken)
Preparation
Fry the garlic, onion, tomato. Add cabbage, carrots, Tolu, reishi mushrooms steamed and sprigs of sage to taste. Mix well and then serve.

Ingredients
§ ½ kilo of green beans
§ 1 onion
§ 1 tomato
§ 2 cloves garlic
§ grated 1 pepper
§ 1 carrot, grated
§ Reishi mushrooms
§ Coriander, Spinach and Parsley to taste
Preparation
Parboil the green beans. Fry the garlic, onion and tomato for garnish. Add pepper and grated carrot plus reishi mushrooms steamed. Be prepared to mix it with boiled bean, and add some coriander, spinach and parsley to taste.

Ingredients
§ 4 Bananas (ripe)
§ 6 cups water
§ 1 cup soy milk
§ Sugar and cinnamon to taste.
Preparation
Peel bananas, cut into pieces of 3 cm, Boil water for 20 minutes. When cooked can squeezing it with a fork or can be liquefied, add the sugar and soy milk. Serve hot.

Ingredients
§ 10 green bananas
§ ½ kg ground roasted peanuts
§  ¼ kg chopped onion
§ 2 teaspoons minced garlic
§ 1  portion coriander
§ salt to taste
Preparation
It bananas in stew pot. When they are ready in a container is removed. The banana is mashed or ground with a large stone or a fork. He added ground peanuts, garlic, onion, salt and coriander. It is grinding to make the mixture uniform. Then made balls with both hands and served with hot tea. The preferred dish is served at breakfast or lunch (dinner).

Ingredients
§ 2 mangoes from Manila
§ 1 cup plain yogurt
§ ½ cup orange juice
Preparation
Wash the fruit well.
Remove the skin and bone handles.
Blend the mango with orange juice and yogurt.
Serve immediately and enjoy.