Ingredients
§ 8 large artichokes
§ 1 onion
§ 3 cloves garlic
§ ½ cup white wine
§ 1 cup of broth
§ 1 carrot
§ 1 tablespoon flour
Preparation
Peel the artichokes of their leaves hard and get only the pulp. Chop onion and garlic. Scrape and cut carrots into thin slices. Cook the onion, garlic and artichokes in a little oil. Add carrots and a teaspoon of flour to bind the sauce.
Sprinkle the wine and let reduce. Stir in broth, cover and simmer 30 minutes or one hour if necessary, until the vegetables are soft. In order not to resent the artichokes should be removed from the stem.

Ingredients
§ ½ cup light natural yoghurt
§ 2 tablespoons mustard
§ 1 tablespoon water
§ 2 tablespoons light mayonnaise
§ ½ tsp lemon juice
§ 1 large sliced cabbage
§ 1 onion, sliced thin
§ ½ teaspoon chopped fennel
Preparation
In a large bowl mix the yogurt, mustard, water, mayonnaise and lemon juice. Add remaining ingredients. Season with salt and pepper to taste. This salad can be prepared the day before and store covered in the refrigerator without spoiling.

Ingredients
§ ½ kg portobello mushrooms
§ 700 g of grated zucchini thick Italian
§ 2 tablespoons salt
§ 2 tablespoons extra virgin olive oil
§ 4 sprigs chopped onion china
§ 2 cloves garlic, minced
§ 3 tablespoons water
§ 3 tablespoons basil leaves
§ Salt and pepper
Preparation
Sprinkle salt to the zucchini in a colander, rinse with cold water and drain. In a skillet heat 2 teaspoons oil over medium heat, add the onion and garlic Chinese with 2 tablespoons water. Cover the pan and cook stirring occasionally until tender. In a bowl, place the zucchini and add the onion mixture, chopped basil leaves, salt and pepper.
Put the remaining olive oil and remaining tablespoon water in another small bowl, so you can Brush portobello mushrooms with this mixture and season with salt and pepper. Turn on the oven and place the mushrooms on a wire rack. Gratin for 4 to 5 minutes near the grill as possible. Giving back and fill the mushrooms with the mixture of zucchini. Broil until the zucchini starts to get crisp, about 6 minutes. Serve and garnish with basil leaves.

Ingredients
§ 4 fillets of hake
§ 2 tablespoons light margarine
§ 1 pore
§ 2 carrots
§ 2 onions, fresh
§ 1 bay leaf
§ 1 lemon into wedges
§ Juice of 1 lemon
Preparation
Place the fish steamed with a bay leaf to water and some lemon wedges, remove and reserve. Peel onions and chop coarsely. Remove the green part and root of the pore, wash and cut into slices. Peel carrots and cut into strips. Cook all vegetables in margarine over low heat for 15 minutes, until soft without going to turn brown.
Add the fish with care not to break the fillets, season and sprinkle the lemon juice. Heat all together for a few minutes; serve the fish immediately accompanied by sautéed vegetables.

Ingredients
§ ½ kg of palm cut into chunks
§ 2 tablespoons oil
§ 1 green pepper cut into small cubes
§ 4 tomatoes cut into small cubes
§ 2 tablespoons tomato paste
§ 1 large onion, thinly sliced
§ ¼ tsp ground black pepper
§ ½ teaspoon minced garlic
§ ½ teaspoon vinegar
§ Salt
Preparation
Heat a tablespoon of oil in a saucepan; Sauté onions, add the pepper, tomatoes, garlic and vinegar. Add hearts of palm and black pepper. Let simmer for about 3 minutes, reduce the liquid for a light sauce. Apply salt to taste. Serve with white rice and beans option.

Ingredients
§ 750 g eggplant
§ 250 grams of mushrooms
§ 1 kg of tomatoes
§ 3 cloves garlic
§ 1 teaspoon oregano
§ 2 bay leaves
§ 1 pinch pepper
§ thyme, salt
§ Olive oil
Preparation
Peel the tomatoes, cut into small pieces and fry with the bay leaf for 15 minutes. Remove the bay leaves, add the garlic cloves, thyme, salt, oregano and simmer another 20 minutes. Wash the mushrooms, cut into strips and eggplant slices. Put the mushrooms and eggplant in a pan and simmer for 15 minutes.
Add the tomato sauce, salt, pepper, mix well and let cook another 10 minutes. If the tomato sauce is too thick add a little water, eggplant and mushrooms should take the taste of tomato, cook all together until sauce consistency recovery.
The eggplant, cut once, you should put in salted water for half an hour to remove bitterness.

Ingredients
§ 1 kg of melon
§ ¼ pint of cream
§ ½ pint of beef broth
§ 1 cup sweet wine
§ 1 tablespoon sugar
§ 100 grams of ham
§ Salt and white pepper
Preparation
Clean the melon rind and remove seeds. Blend the flesh of the melon with a glass of sweet wine, sugar, salt and white pepper. Then add the cold broth, continue blending, finally add the cream. Put salt to taste, strain to make it a fine cream and refrigerate for 4 hours.
Serve very cold accompanied by a ham strips and fried crisp.

Ingredients
§ 750 g asparagus
§ 300 grams of mushrooms
§ 3 tablespoons olive oil
§ 2 cloves garlic
§ 1 tablespoon vinegar
§ 1 sprig thyme
§ lemon juice
§ Salt
Preparation
Wash asparagus, cut into pieces and put them in boiling salted water. Wash and chop the mushrooms, sprinkle the lemon juice.
In a skillet fry the garlic and thyme into two. When browned add mushrooms and cook for few minutes. Add drained asparagus and saute everything. Remove from heat, seasoning with vinegar and serve.

Ingredients
§ 250 grams of blended strawberries
§ 250 g Pre-cut strawberries
§ ½ glass of liqueur
§ 50 g icing sugar
§ 200g light cream cheese
§ 80 g of nonfat cheese
Salsa
§ 200 g of pureed strawberries
§ 2 tablespoons sugar
§ 1 cup strained orange juice
§ ½ tablespoon cornstarch
§ Light Butter
Preparation
Line the bottom of a mold of 24 cm in diameter with a disk of parchment paper and grease with butter. Sift into a bowl of strawberries blended, pour the liqueur and mix well. Beat the cream cheese and white icing sugar, add the strawberries gently Pre-cut and join with the previous preparation. Pour into prepared pan and freeze for 6 hours.
Place all sauce ingredients (except cornstarch) in a saucepan and boil 5 minutes over low heat. Add cornstarch dissolved in cold water and cook, stirring constantly. Remove when warm and let thicken. Unmold the ice cream, remove the paper and cut it into portions. Serve with warm sauce and sprinkle icing sugar.

Ingredients
§ 2 small onions
§ 2 eggplants
§ 2 red peppers
§ 2 small pumpkins
§ 3 tomatoes
§ 4 tablespoons breadcrumbs integral
§ 1 tablespoon thyme
§ 1 handful of basil leaves
§ finely chopped parsley
§ 4 tablespoons olive oil
Preparation
In a lightly oiled baking dish, place onion, peeled and thinly sliced, on top of eggplant slices, cover with the first strips, sliced squash and also finished with tomato slices.
Mix the breadcrumbs with chopped herbs and cover the vegetables, drizzle with olive oil, cover the dish with foil and bake something more than an hour, until soft. Check doneness 10 minutes before removing the paper to brown the surface. Shorten the cooking time the vegetables beforehand.
Serving may occur with béchamel sauce and grated cheese.

Ingredients
§ 1 sachatomate
§ 1 cup pineapple
§ 1 caigua
Preparation
Make an extract with the right foods and drink the resulting amount 3 days a week in fasting, resting for a week.
Caution: If you have kidney problems, heart disease or hypertension, consult your doctor before drinking.

Garlic + Parsley + Carrot
Artichoke + Apple
Purple corn(chichi morada) every day at lunch
Apple Extract
Apple Juice
Apple Juice + Wheat bran

Ingredients
§ 2 cloves garlic
§ 2 carrots
§ 2 stalks celery
§ 2 beet small
Preparation
Wash vegetables and peel the garlic. Squeeze all the juice and drink immediately.

Celery contains natural sodium, which brings to this juice his wonderful spicy flavor. Juice is fresh and light, but the tomatoes and celery are separated at once, so we must continue stirring while you drink the juice.
The juice is rich in beta carotene, folate, vitamin C, calcium, magnesium, chloride, biotin, sodium, potassium, manganese and vitamin E. V2 also contain vitamins, B3, B5, B6, iron and zinc.

Ingredients
§ 4 apples green
§ 60 g brown sugar
§ 2 tablespoons honey
§ 500 ml of concentrated green tea something
§ 2 pieces lemon peel
§ A handful of lemon balm leaves
Preparation
Peel apples, cut into eighths and discard the seeds. Place the sugar and honey in a pot with room for apples. Cook until sugar begins to melt, being careful not to burn. Sprinkle immediately with the tea and let the sugar dissolves completely.
Add apples, lemon rind and lemon balm leaves. Simmer until apples are tender and liquid is reduced. Serve the sauce warm or chilled, alone or with a dollop of homemade granola or a scoop of ice cream diet.

Ingredients
§ 1 kilo of hake fillets
§ Slice 3 carrots in thin, pre-boiled
§ 2 sprigs basil
§ 1 stalk celery
§ 1 onion
§ 1 green onion
§ 1 egg white, chopped
§ ½ green bell pepper, chopped
§ Sea salt, ginger, parsley and garlic chopped (Provencal), oregano and lemon juice to taste.
Accompaniment
Pumpkin puree.
Preparation
Place fillets in a dish, without top, and sprinkle with plenty of lemon juice.
Simmer steamed vegetables, fewer carrots.
Aside, season the steaks with the Provencal, the clear and minced Slice the carrot.
Overwhelm the fillets and pierce with a toothpick (toothpick)
Place in saucepan steamed vegetables for about 10 minutes more, until you fish is cooked. Serve with mashed pumpkin.

Ingredients
§ 150 grams of brown rice
§ 2 apples, peeled and cut into half slices
§ 2 tablespoons sunflower oil
§ 4 tablespoons brown sugar
§ 1 tablespoon white sugar
§ Salt, pepper and herbs (thyme, parsley, oregano)
Preparation
Cook the rice until the desired point. In another saucepan cook the apples with a tablespoon of oil, add sugar a little water and keep heat, stirring gently until it consumed the water and caramelize. Once cooked rice, season with another tablespoon oil, add salt and seasoned with herbs. Remove the apple slices carefully so they do not break them and decorate with rice.

Ingredients
§ 1 large cauliflower boiled and chopped
§ 250 grams of white cheese
§ 1 cup grated cheese
§ 4 egg
§ salt, ginger and nutmeg, to taste
§ A little bit of wheat germ
§ 1 sprig parsley, for garnish
Ingredients for the sauce
§ adept ½ kilo of ripe tomatoes, peeled
§ 1 onion
§ 1 teaspoon paprika
§ 1 clove garlic
§ Sea salt and ginger to taste
Preparation
First make the sauce: Chop finely and fry the onion and garlic.
Add chopped tomatoes, cook for 10 more minutes, season and cook with lid on for about 45 minutes more.
Meanwhile, to oil and sprinkle with wheat germ a cast of 20 cm in diameter.
Besides, together egg whites, cheese and chopped cauliflower, season and fill the mold with this preparation.
Bake in a moderate oven for 30 minutes.
Remove from heat, unmold the pudding and cover with sauce.