½ melon peel
Cut the melon into slices and insert in the exhaust.

Ingredients
§ 1 yoghurt natural
§ 4 eggs
§ 1 tablespoon olive oil
§ 2 tablespoons sugar
§ 3 scoops of yogurt-wheat flour
§ 1 envelope yeast
§ 1 tablespoon butter
Preparation
Before making the dough, turn on the oven to 250 º C for heating.
In a bowl whisk four eggs, then add the yogurt and navigate using the blender every time you add an ingredient. The cup of yogurt provides a measure to add the sugar, oil, flour and lastly the yeast. All this mass must be well mixed with the mixer. Then they put on a tray lined with foil and buttered. Lower the oven temperature to 180 º C and above and fire below. Place the tray in the center of the oven. You can monitor how it is clicking with a knife baking the dough. If it comes out clean and is removable. Cooking time 40 minutes.

Ingredients
§ 3 beet tops
§ 1 small bunch parsley
§ 4 carrots
§ ½ apple, seeded
Preparation
Combine beet leaves, parsley and spinach, and place in the extractor with carrots and apple.

§ ½ apple, seeded
Preparation
Combine kale and parsley, and place them in the extractor with carrots and apple.

§ 450 grams of carrots
§ 224 grams carrots and 224 grams of celery
§ 336 grams carrots and 112 grams of spinach
§ 36 grams carrots and 112 grams of cabbage.

Combines
§ 1 banana (chopped).
§ 1 apple (grated).
§ 1 lemon (squeezed).
§ Mix together: 8 teaspoons of cottage cheese, yogurt or ricotta.
§ 4 teaspoons of flaxseed oil
Grind fresh
§ 8 teaspoons of mixture of grains (wheat, rye, barley, oats).
§ 4 teaspoons almonds.
§ Mix it all together
§ Stevia to taste.

§ 1 ½ cups orange sherbet (or tangerine, lemon, grapefruit)
§ ½  cup whole milk
§ 4 tablespoons skim milk powder
Preparation
Add oranges, bananas or any fruit.
Liquefy until smooth.

Ingredients
§ 100 g rice
§ 100 g hake
§ 2 cups broth
§ virgin olive oil
§ Salt
Preparation
Place the rice in a baking tray and a double measure of water or broth. Clean the hake and cut into chunks, drained and placed on top of rice. The oven cooking is 18 minutes. Let stand 8 to 10 minutes before serving. We recommend that you covered during cooking, and remain so even when you leave the oven.

Ingredients
§ 1 ½ kg bonito fish
§ 100 ml vinegar
§ 1 liter of dry white wine
§ 200 ml Oil
§ 50 g raisins
§ 50 g almonds
§ 2 kg onions
§ 10 cloves garlic
§ 1 bay leaf
§ Oregano, thyme, salt
Preparation
Cut the fish into cubes, put it in vinegar water (9 parts water to one part vinegar) for 30 minutes. Remove from water and dry. Cut the onions into very thin slices no book. In a large skillet, heat oil and brown the garlic. It removed the garlic from pan and place in a saucepan. The cubes of tuna drained and marinated and Dorn in the pan is evenly and place in pan. In the same oil and add onions browned fish. He added raisins, blanched almonds, bay leaf, thyme and a teaspoon of oregano.

Ingredients
§ ½ kilo of broccoli
§ 1 egg
§ Butter
§ Milk
§ virgin olive oil
§ Salt and pepper
Preparation
 Dispose of the broccoli stems from its fat and the outer leaves. Place in a steamer for 20 minutes. Meanwhile, prepare a cup of bechamel, adding spice to the final. Cook the egg until very hard and peel. Spread oil an ovenproof dish and place the broccoli, cover with the bechamel.
Garnish with egg slices and put in the oven and grill 5 minutes.

Ingredients
§ ½ kilo chicken
§ 2 liters of water
§ 1 large carrot
§ ½ onion
§ 2 bay leaves
§ 2 sprigs fresh thyme.
Preparation
In a pot, pour the water and the chicken, bring to a boil.
Add the carrot, onion, bay leaves and thyme, simmer uncovered for 3 hours. Apart pan from heat and strain the broth. Cover and place in refrigerator until fat has solidified at the surface.
Remove the fat layer and leave it in the refrigerator until ready to use.

Ingredients
§ 3 ripe tomatoes
§ 1 sprig fresh thyme
§ 1 tablespoon olive oil
§ 1 tablespoon coarse salt
§ 2 ounces Parmesan cheese powder
§ 2 tablespoons balsamic vinegar
For the confit:
In a pan boil some water and add the whole tomatoes and simmer a little, or until the skin falls off. Make sure you cut a cross above and below the tomatoes (with the knife) to peel more easily.
Cool and peel tomatoes. Cut them in half and remove the seeds. Cover a tray with foil and place the tomatoes on top. Throw a little salt, olive oil and thyme to the tomatoes directly above.
Heat oven to 250 ° F and enter the tray for an hour and a half or until the tomatoes have lost 60 to 70% water. Allow to cool. Discard the thyme leaves.
For the Parmesan:
Cover a tray with wax paper. With the help of a two-inch ring, fill the center with cheese, you get to be 2 mm high and separate each wheel to 2 inches of each other.
Leave in oven until golden and crisp.
To serve:
Put Parmesan cheese biscuit and asymmetrically add the tomato confit.
Drop a few drops of balsamic vinegar.

Ingredients
§ ½ kg cauliflower
§ 2 ripe tomatoes
§ 50 g of grated cheese
§ 1 tablespoon oil
§ Pepper
Preparation
Cut the cauliflower into sprigs, wash with cold water and cook with water and salt for about 10 minutes, pricking occasionally to check that it is not too tender. Drain well.
Add salt and pepper and cook for a couple of minutes in a pan with the tablespoon of oil. Arrange in a baking dish, sprinkle with grated cheese, place on top of thinly sliced tomatoes and bake until it melts the cheese.

Ingredients
§ 800 g loin of croaker fish
§ 12 asparagus
§ ½ kg Italian zucchini
§ 200 grams of green beans
§ 1 pore
§ 1 green pepper
§ 2 red tomatoes
§ ¼ onion package china
§ oregano leaves
§ virgin olive oil
§ Salt, pepper and parsley
Preparation
Chop the bell pepper, green beans and julienned fine pore. Put brown in a skillet with a little olive oil. Italian Chop the zucchini into thin slices, the Chinese onion asparagus pieces and clean, leaving only the tips. Incorporate all, season and mix well.
Peel the tomatoes, cut into large dice and place in a bowl. Salt and pepper and add a sprig of oregano. Drain a little oil and marinate.
In a pot with water, salt and some sprigs of parsley introduce fish. Just starts to boil, cook for 3 to 5 minutes. Out of the water, drain, remove skin and cut into medallions. Serve the vegetables on a platter, place the medallions on top of fish, and marinated tomatoes. Water all with a little oil and season with salt.

Ingredients
§ 4 medium sized potatoes
§ ½ cup milk
§ 50 grams of butter
§ 2 eggs
§ Salt
Preparation
Put the washed potatoes in cold water with salt.
Allow to boil and cook. Remove skin and flatten. Add the butter, milk and salt. Beat the mixture with a whisk and add one by one the egg yolks while beating. Enter then the beaten egg whites to firm peaks form and mix very carefully. Grease with butter cream source. Pour the mixture and put the source in the oven. Allow it to brown.

Ingredients
§ 300 grams of whitefish
§ 4 carrots
§ 200 g green beans
§ 4 pores, white part
§ 2 potatoes
§ 1 liter of water
§ Salt
Preparation
Clean the fish and remove the thorns. Peel the potatoes, scrape carrots, wash the vegetables and chopped vegetables.
Place in a suitable bowl, water, salt, vegetables, cover and leave in the microwave for 10 minutes. Add the fish pieces and continue cooking over six minutes. Let stand, blending and serving temperature.

Ingredients
§ 2 banana semi mature
§ Pasta 4 ounces of beans (refried beans)
§ Sugar
Preparation
Peel the bananas and puree until it forms a soft but firm. (Add mashed potatoes if necessary)
Season with sugar and chili.
Cook the beans into a paste. Allow to cool.
Put a spoonful of black beans in the middle of a banana pancake and shaped like a croquette or ball.
Fry the patties in a skillet until golden brown take.
Sprinkle sugar and taste.

Ingredients
§ ½  kilo of potatoes
§ 25 classes of butter
§ 125 grams of cheese
§ 2 eggs
§ Salt
§ very fine breadcrumbs
§ virgin olive oil
Preparation
 Cook unpeeled potatoes in salted water. Once cooked, peel and flatten with a fork until a fine puree. Grate cheese and add to mashed potatoes and melted butter. Mix everything. Separate the yolk of the egg white and stir into the dough which is in the pot, mixing well. When the dough is smooth, pour the clear that has previously beaten until stiff. Put it all together carefully. In a bowl whisk together the remaining egg and in another place the bread crumbs. With the money that we have in the pot form the croquettes, are dipped in beaten egg and coated in batter with breadcrumbs. Fry in hot oil. Let cool before eating patties.

Ingredients:
§ 1 medium cucumber
§ 2 tomatoes
§ 1 onion (medium)
§ 2 Lemons
§ Salt and pepper to taste
§ Mint leaves
§ garlic or garlic salt
§ Olive oil
Preparation
Chop the tomato, cucumber and onion (first part and then sectioned into squares) and placed in a small dish, once you prepare a dressing with mint, lemon, garlic salt and a drizzle of olive oil.
We recommend that you add dressing to salad before serving, it also can be accompanied with Arabic bread.

Ingredients
§ 1 package of firm tofu (approx 450 grams)
§ Juice of 1 lemon
§ 3 stalks celery, cut into cubes
§ 2 / 3 cup radishes, carrots and / or grated raw zucchini
§ ½ finely chopped red bell pepper
Dressing
§ ¼ - ½ cup mayonnaise and yogurt without sugar.
§ 2 to 3 tablespoons prepared mustard
§ 1 tablespoon lemon juice
§ ½ tsp sea salt
§ ½ teaspoon black pepper
Preparation
Rinse tofu and cut into slices of slightly more than 1 cm thick. Sprinkle with a little lemon juice and bake in a greased source at 190 º C until it is medium hard. Let it cool and grate.

Ingredients
§ 2 fillets of turkey breast (chicken, beef)
§ an orange juice
§ juice ½ lemon
§ 2 tablespoons lemon or orange zest
§ 1 teaspoon virgin olive oil
§ A dash of pepper.
Preparation
 In pitcher, combine the orange juice and lemon zest, olive oil and pepper. Place meat in a shallow dish and coat with the marinade. Cover and place it for 1 hour in refrigerator, turning meat occasionally. Keep it in the refrigerator for a day. Remove beef from marinade; do it grilled, boiled or grilled. Serve cold.

Ingredients:
§ 1 cup yellow cornmeal
§ 1 cup soy flour
§ 1 tablespoon cayenne pepper
§ 1 tablespoon mustard
§ 2 stalks of broccoli
§ 6 Brussels sprouts
§ ½ cup parsley leaves
§ 3 tablespoons extra virgin olive oil
§ 6 to 8 tablespoons nonfat organic yogurt.
Preparation:
Mix the soy flour, yellow cornmeal, cayenne pepper and mustard. If not used to cayenne pepper, reduce amount to ½ tsp. Chopped the stalks of broccoli, Brussels sprouts, parsley and incorporate all the dough. Spread evenly in a greased baking dish. Cover with a thin layer of olive oil and bake at 170 º C for 15 to 20 minutes. Again spray oil on the surface and continue baking until the bread is ready. Cut into pieces and serve hot, garnished with organic yogurt.
This recipe is good for preventing and surviving cancer because it provides a vast assortment of antioxidants and phytochemicals substances that have demonstrated anti-cancer properties. The species contribute to purify the blood and clean the cell tissues.
The yogi steak is excellent to cleanse the bowels.
It really is a meaty stew very good protein provider. Yogurt clean intestines.