Ingredients
§ 4 tablespoons of chamomile
§ 1 liter of water
§ Bath in hot water
Preparation
Place the chamomile in a pan with cold water. Bring to boil.
Put into the hot tub.
A swim brief, 8-10 minutes, taking care that no water gets cold. Dry immediately and lie down with the light off and tightly closed to avoid taking cold.

Ingredients
§ 1 tablespoon chamomile
§ 1 cup water
§ 1 teaspoon powdered ginger
Preparation
Place the chamomile in a bowl and add cold water. Bring to boil. Remove from heat and add the ginger. Take hot.

Use wet cloths with cold water in which they have dissolved 1 tablespoon vinegar.

Apply it in a towel to avoid burning the skin.

Ingredients
§ 300 grams of cabbage (sulfur, magnesium, potassium, calcium, vitamins A, B1, B2).
§ 100 grams of celery (magnesium, iron, iodine, vitamins A, B and C).
Preparation
Once the ingredients are liquefied fasting taken once daily.

Ingredients
§ 1 kg of chicken
§ 1 onion
§ 100 gr. Parmesan cheese
§ evaporated milk
§ 1tsp of stick
§ 4 dry chillies liquefied mirasol
§ 6 slices of bread loaves s 4
§ 6 cloves garlic
§ panca pepper 1 tablespoon liquid (it is a dry chili)
§ pepper and cumin
§ Salt to taste
Preparation
Brown the onion, garlic, pepper and cumin. Add the stick, chili pepper and sunflower stover.
Once golden seasoning, and add the boiled and shredded chicken. Remover.
Then take the bread previously soaked, ground and liquefied. Mix.
Add, stirring the mixture, milk and a cup of broth (the liquid which has been boiled chicken).
Then add the Parmesan cheese. Stir until grip point
Serve with slices of boiled egg and a slice of boiled potato.
Sprinkle Parmesan cheese.

Ingredients
§ Corn
§ Aji
§ Peanuts
§ Garlic
§ Cumin
§ Stick
Preparation
It stew corn and peanuts, until it becomes a mass when it is boiling add the ingredients (Chili, garlic, cumin, stick), additional ground previously. Let it boil slowly steam and served cool, this dish is ready, eats smearing bananas, cassava or any other food, gives it a nice flavor.

Ingredients
For the puree:
§ 1 ½ Kilo preferably potato yellow (or white)
§ One hundred grams of butter or margarine
§ A cup cream or evaporated milk
§ Salt
§ Pepper (optional)
§ Romero
For the roast:
§ A silverside roast, beef or square cap
§ ½ cup oil
§ Six cloves of garlic
§ A dash of vinegar
§ tablespoon cornstarch
§ Salt, pepper and cumin
§ ½ cup cooked peas
§ Romero
Preparation
For the roast:
Dry roast the meat thoroughly and poke with a knife in several places to penetrate the dressing. Besides linking the oil, garlic, salt, pepper, cumin, rosemary and a splash of vinegar.
Rub the roast with the dressing and then Doral (without mixture) in a pot with hot oil.
Once golden, pour water until it covers and also what was left of the mixture, leaving a boil. As they go consuming the juice, we'll add hot water. After a while low heat and simmer until meat is tender.
When ready, add the peas, warm and let it away. Then you can cut it into slices, soaking in its own sauce. If you want this be a little thick, pour a tablespoon of cornstarch dissolved in water.
There is another way of preparing it, and that's when you want the meat retain its red color. To do this you dressing with onion, tomato oil, concentrated tomato, carrot and bay leaves.
For the puree:
Boil the potatoes in a large pot of water that covers them with salt to taste. Cook until tender, then peel them and pass them through the press or squeeze while potatoes are hot, passing them to another pot.
Incorporate the butter and move with wooden spoon until the butter melts completely.
Add warmed cream then moving gently with wooden spoon, add salt to taste, add more cream if necessary to achieve desired consistency.

The remedy is to treat the underlying cause. It is very useful eliminative diet rich in fruits and raw vegetables and whole grains. Try the following combinations of juices:
§ 350 ml of cabbage, celery 100 ml
§ 50 ml of artichoke or elixir every 4 hours
§ 225 ml of apple, 225 ml of tomato, parsley, 50 ml
§ 275 ml of beet, cabbage 275 ml
§ 450 ml of beet
§ 275 ml of carrot 100 ml of beet-cucumber 175 ml.