Ingredients:
A cucumber
Two tomatoes
Lettuce
Preparation:
Chop the three vegetables and add a little lemon and serve. It is good to take before this raw salad of chicory extract (one teaspoon).

Ingredients
§ 2 cups flour
§ 1 teaspoon baking powder
§ 1 teaspoon baking soda
§ 1 pinch salt
§ 1 cup sugar
§ 2 tsp ground cinnamon
§ 2 cups grated raw zucchini
§ 150 grams of raisins blondes
§ ½ cup nuts
§ 2 egg
§ ¾ cup sunflower oil first cold pressed
§ 1 teaspoon vanilla extract
§ 3 tablespoons sugar
Preparation
Combine in a bowl the flour, baking powder, baking soda, salt, sugar, cinnamon, zucchini, raisins and chopped nuts. Separately integrating clear, oil and vanilla essence. Add this mixture to the previous one. Attach well to obtain a smooth paste. Grease and flour a long cast. Fill it with the preparation, making sure that no more than ¾ of its height.
Bake at 180 º C until the pudding is apparent from the mold walls and a toothpick inserted in center comes out clean. Remove from oven, let stand 5 minutes and unmold. When cool, sprinkle with sugar.

Ingredients
§ 1 cup semolina
§ 1 cup milk
§ 1 cup sugar
§ ½ cup nuts or dried fruit
§ 2 teaspoons baking powder
Preparation
Mix the semolina and sugar, then nuts and milk. Add baking powder. Then pour the mixture into a  buttering mold and bake for about 20 minutes.

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
§ 1 box of gelatin
§ 300 ml of freshly squeezed orange juice
§ 200 ml vanilla yogurt or strawberry
§ 2 egg whites
§ ½ liter of boiling water
§ 1 g powdered sugar
Preparation
Dissolve gelatin in boiling water. Add orange juice and yogurt. Mix. Beat the egg whites with sugar until a glossy meringue. Gently stir in the previous preparation until blended. Distribute the mixture into individual cups or bowls and store in refrigerator until solid.

Ingredients
§ 1 kilo of yellow potato
§ 100 gr. fresh cheese
§ 1 / 3 cup oil
§ 1 tablespoon ground pepper
§ 1 tablespoon red pepper or paprika
§ Salt
§ pepper and cumin to taste
§ 1 tbsp chopped parsley
Preparation
Put the potatoes and cook in salted water shell, barely covering. After verifying that they are already cooked when they are still warm, peel and crush them with a fork. Separately, fry the garlic with the peppers and season, trying to make this salad not brown much. You can take the mass of potatoes, let her go with a little water or, better still, with broth. Stir with a wooden spoon until a uniform mixture. By the serve, accompany with shredded cheese, chopped parsley and white rice.

Ingredients
§ 400 g of rice
§ 5 cloves garlic
§ 6 artichokes
§ 1 kg shelled broad beans
§ Salt
§Olive oil 
Preparation
Clean the artichokes, remove the ends, the stem and outer leaves, logs into quarters and rub with lemon so they do not blacken. Boil the beans and artichokes in plenty of salted water. Cook for 20 minutes, drain and strain. Heat oil in a clay pot, brown the garlic, add the vegetables and finally the rice. Fry and add the broth was left to cook the vegetables over high heat for 10 minutes. Then put it all together over medium heat until granee. After the cooking cover and let stand a few minutes.

Ingredients
§ 1 eggplant
§ 2 zucchini
§ 2 carrots
§ 200 grams of skinless turkey breast
§ Salt and pepper
Garrison
§ 600 grams of potatoes
§ 1 tbsp sunflower oil first cold pressed
§ 4 tomatoes dried
§ 1 tablespoon dried oregano
Preparation
Split the eggplant down the middle lengthwise on the table supporting the flat and cut into slices. Cut into slices also squash and carrots.
Place vegetables in an ovenproof dish without the fat, cover with foil and bake at 180 º C for 15 minutes, until tender. Remove from oven and set aside.
Cut the breast into cubes. Wrapped with sheets of different vegetables. Pierce and skewers, alternating colors. Season to taste.
Heat the grill or griddle. Grill the skewers until the meat of turkey is cooked and golden plants.
To accompany, parboil the potatoes, drain, peel away the press pass them through a puree potatoes. Add the oil to soften its texture.
Enrich it with chopped tomatoes and dried hydrated. Season with salt, pepper and oregano.
Serve the skewers and mash hot.

Ingredients
§ 2 beef bouillon cubes
§ 2 carrots
§ 2 pores
§ 2 turnips
§ 1 tbsp chopped parsley
§ 2 tomatoes
§ 1 clove garlic
§ very tender celery stalks
§ slices of fried bread
§ Salt
Preparation
Washing vegetables, logs and bring to a boil with the bouillon cubes in a liter and a half of water over medium heat for 30 minutes. Strain the broth, refrigerate and reserve the vegetables aside until they have cooled slightly. Separate and turn to mush at a time. Fill the tray from the freezer with purees of different ice cubes for vegetables.
When ready to serve, add the broth of tomatoes peeled and cut into small cubes and parsley. Add salt. Spread the diced vegetables on plates and pour the broth over them. Accompany with toasted garlic bread.

Ingredients
§ 2 chicken breasts boiled and diced
§ olive oil
§ 1 onion, chopped
§ 2 teaspoons minced garlic
§ 2 cups potatoes, diced and lightly fried. (Not crispy)
§ ½ cup chicken broth
§ 1 teaspoon lemon juice
§ 1 tsp stick
§ 1 tbsp chopped mint leaves
§ Salt, pepper
§ Chili to taste
Preparation
Fry in hot oil, garlic, onion, yellow pepper and toothpick. Then add the chicken.
Season with salt and pepper and add the chicken broth and potatoes. Add the mint.
Sprinkle lemon juice and mix gently.
Serve with white rice

Ingredients
§ 2 or 3 cup vegetable broth
§ 2 tablespoons chopped parsley
§ 1 tablespoon fresh oregano
§ 400 grams of rice arborizes
§ 1 cup fresh peas
§ 300 grams of asparagus
§ 2 zucchini
§ Salt and pepper
§ ½ cup basil leaves
§ 2 tablespoons sunflower oil first cold pressed
Preparation
Bring to boil the broth and keep warm. Place in a pot parsley, oregano and 2 teaspoons of broth. Stir in the peas, asparagus, cut into 3 cm pieces and sliced zucchini.
Continue cooking over high heat, adding broth as it is absorbed, until rice is tender. Seasoning to taste with salt and pepper.
To accompany, process the basil leaves with basil oil.

Ingredients
§ 4 zucchini
§ Salt and pepper
§ 250 grams of canned tuna to the natural
§ 150 grams of low fat cheese
§ 2 tablespoons Chinese onion
§ 1 small tomato
Preparation
Cut the zucchini into slices of 3 cm wide. With the spoon to remove a pellet noisette cut from the center of each wheel.
Arrange on a tray recessed wheels without fat. Season to taste. Bake at 200 º C about 10 minutes, until tender and beginning to brown. Remove and let cool.
Drain the tuna, put it in a bowl and crumbly. Add the cream cheese, onion, salt and pepper, to integrate it all.
Place the preparation of tuna in a pouch with wide tip. Fill the hollows of the zucchini slices and end with a pompadour. Garnish with Chinese onions and tomato cubes peeled. Keep in the refrigerator until serving.

Ingredients
Stuffing
§ 2 tomatoes
§ 1 cup basil leaves
buns
§ 1 liter of skim milk
§ Salt and pepper
§ 250 g of semolina
§ 3 tablespoons sunflower oil first cold pressed
§ 2 egg
Sauce
§ 1 ½ cup skim milk
§ 1 tablespoon cornstarch
Preparation
For the filling, peel tomatoes, remove seeds and cut into small cubes. Pica basil. Book. For the scones, place the milk in a saucepan. Season with salt and pepper, bring the fire and heat until boiling break.
Add the semolina in the form of rain, while stirring. Cook, stirring always about a minute, until thickened. Remove from heat, pour the oil and stir again. Beat the egg whites to be members only, add and mix quickly.
Locate the middle of the preparation in a container square 20 inches square, just oiled. Smooth with a spatula. Sprinkle over tomatoes and basil, pepper. Cover with the rest of the meal and match the surface. Allow to cool. Cut into squares of 10 inches square. Accommodate them in a tray and heat in oven at 180 º C for 10 minutes.
For the sauce, arrange in a pan the milk, cornstarch, salt and pepper to taste. Cook over medium heat, stirring constantly, until it boils and thickens. Sauce buns and serve immediately.

Ingredients
§ 500 g zucchini
§ 250 grams of potatoes
§ 2 cups vegetable broth
§ ½ tsp cumin
§ 200 grams of nonfat yogurt
§ 2 tablespoons chopped fresh dill or herb to taste
§ Salt to taste
§ dill sprigs for garnish
Preparation
Cut the zucchini and potatoes into small pieces. Putting them in a pot with the broth and cumin. Carry over medium heat and boil until it breaks. Lower the flame and cook slowly for 20 minutes.
Place the preparation and the processor or blender. Actuate to achieve a uniform texture. Transfer to a bowl. Add the yogurt, reserving 2 tablespoons for decoration, and dill, stir to incorporate.
Chill well in refrigerator. Taste and, if necessary, correct the seasoning with some salt. Serve in bowls. Garnish with a flake or a spiral of yogurt and some sprigs of dill.

Ingredients
Mass
§ 180 g of flour
§ 50 g sugar
§ 1 egg
§ 1 tbsp sunflower oil first cold pressed
§ 1 tablespoon lemon juice
§ 1 teaspoon vanilla extract
Stuffing
§ 6 peaches
Cover
§ 4 tablespoons flour
§ 4 tablespoons sugar
§ 2 tablespoons sunflower oil first cold pressed
Preparation
To make the dough in a bowl mix flour, sugar, clear, oil, lemon juice and vanilla essence. Working pressure, without kneading, until the ingredients come together, if required, add a few drops of water.
Upholstered with a tray mass of 22 square inches square. Book. For the filling, peel the peaches, remove the beans and cut into wedges. Cover them with the surface of the dough.
For the cover, into a bowl the flour, sugar and oil. Scrub with your hands until a granulate.

Ingredients
§ 200 grams of green pods
§ 3 zucchini
§ 200 grams of broccoli
§ 3 aubergines
§ 1 cup thick coconut milk
§ 1 slice of whole kion
§ 2 cloves garlic
§ Basil
§ Curry and salt
Preparation
Heat the coconut milk and add two cups of water. Apart crush the basil, garlic, and add the curry kion. Add all the coconut milk and simmer for 10 minutes. After that time incorporate green pea pods, cut both the zucchini into chunks. Then add in broccoli and eggplant. Let cook over a slow fire for 10 minutes.

Ingredients
§ 3 carrots
§ ½ apple
§ 3 / 8 cup plain yogurt
§ ¼ cup chopped celery
§ 1 tbsp chopped parsley
§ 1 tablespoon lemon juice
§ ½ tablespoon honey
§ Salt and pepper to taste
Preparation
Peel and grate the carrots and apples. Place the mixture in a dish before, add the celery and parsley. Mix the yogurt, honey and lemon. Add salt, pepper and pour over salad.

Ingredients
§ 500 g spaghetti noodles
§ 800 g spinach leaves stems removed and cut into thick julienne
§ 1 cup diced cheese
§ 2 cups sliced cherry tomatoes
§ 2 tablespoons oil
§ Salt and pepper
Preparation
Boil pasta in abundant salted water until al dente. Add the spinach and strain. Stir in cheese and tomatoes. Mix for the cheese starts to melt. Add oil, salt and pepper. Mix and serve.

Ingredients
§ 4 fillets of chicken fat
§ 100 grams of nonfat cheese
§ 1 pinch pepper
§ 8 leaves of spinach
§ 4 sticks of palm
§ 2 carrots, cooked
§ 2 tomatoes, whole
Preparation
Process cheese and pepper and mix the chicken fillets. Arrange a piece of plastic wrap on the table and place a fillet on top. Cover with two sheets of spinach and carrot mixture and 1 ½ stick of palm. Wrap all ingredients with the role and form a bundle.
Prepare the other flank steak with the same procedure. Boil for half an hour, drain and let stand in refrigerator for one day. Unwrap and serve with a green salad with sliced tomatoes.

Ingredients
§ 250 g white fish fillets cut into
§ ½ tsp saffron
§ 6 tablespoons lemon juice
§ 1 teaspoon paprika
§ 12 blanched green asparagus
§ 300 g low-fat spreadable cheese
§ 7 g unflavored gelatin
§ A pinch of salt and pepper
Preparation
Cook steamed fish. Wring, shredded and well mixed with saffron. Season with lemon juice, paprika, salt and pepper. Add spreadable cheese and integrate everything. Incorporate hydrated unflavored gelatin in water or fish stock. Fill half the capacity of a pudding basin with the preparation, include a row of asparagus and complete the mold with the rest of the mouse. Remove the freezer and allow to cool at least 2 hours.