To remove the cold.
Ingredients
§ 2 grapefruit, peeled (citric acid, vitamins C and P).
§ 150 grams of peeled onion (potassium, sulfur, vitamin C).
Preparation
Once the ingredients are liquefied taken once daily, fasting.

To eliminate the flu.
Ingredients
§ 150 grams of cabbage (sulfur, magnesium, potassium, calcium, vitamins A, B1, B2).
§ 150 grams of orange, peeled (potassium, vitamin C).
Preparation
Once liquefied ingredients are taken three times daily.

Ingredients
§ 225 ml celery
§ 225 ml of carrot
Preparation
It liquefies celery with carrots and drink it immediately.

§ 50 ml of lemon juice in hot water to get up one of these juices:
§ 275 ml of carrot, spinach 150 ml, 150 ml of cucumber.
§ 550 ml of apple.
§ 275 ml of apple, celery 225 ml.
§ 275 ml of carrot, celery 175 ml.

Ingredients
§ 2 oranges
§ 1 lemon
§ 2 tablespoons honey
Preparation
Wash the oranges and the lemon perfectly.
Extract juice.
Empty it into a glass and add 2 tablespoons of honey.
Tell the child to drink the juice in small sips.

Ingredients:
- 500 grs. bone a piece of meat or poultry.
- For a light broth used only beef or veal bones.
- 1-2 large onions, chopped
- 1-2 carrots, peeled and sliced
- 1 pore (leek), sliced
- 1 stalk celery, sliced
- 1 turnip, peeled and chopped
- 1 bunch of aromatic herbs
- Pepper to taste
- Sal
Preparation:
Put the bones and vegetables in a pot and cover with cold water. Add the herbs, salt and pepper. Cover and simmer for 3 hours, skimming off the foam. Strain the broth, let cool and place in the refrigerator for 2 days.
 Before using defatting the surface.
Variant. For a dark stock, first roast the bones in the hot oven at 230 º C, 440 º F. Cook the vegetables in 1 tablespoon oil until golden brown and continue as normal recipe.

Ingredients
§ 1 head of sheep
§ 4 yellow potatoes
§ 2 peppers, sunflower
§ 1 garlic
§ ½ cup mint paico or
§ Salt
Preparation
With the help of fire, we eliminate the vestiges of wool or hair that may have been left to the head. We cleaned the head with hot water until completely clear, with a butcher's ax cut into regular sized dams. Then, we took the catch in a large pot with water and cook for an hour to an hour and a half with the lid on. Sporadically go skimming: remove the foam generated by the ram's head with a spatula. Then when the broth is well and hearty, add salt and whole peppers, sunflowers and dry. Serve sprinkling with paico or mint.

Ingredients
§ 6 chicken pieces
§ tablespoon ginger
§ 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.

Last 4 cloves of garlic in a pan, then book. In the same pan add ¼ of a kilo of bread in slices and 4 cups of vegetable broth. Let boil, then add 2 eggs and stir well until scrambled. Serve hot.