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
§ Strawberries
§ ½ pear firm
§ 1 ripe banana
§ 1 tablespoon yeast
Preparation
Enter the strawberries and pears in blender. Put the juice processor of these, banana and yeast and stir until smooth.

Ingredients
§ 1 k yellow potato
§ ¼ cup olive oil
§ 2 limes (about ¼ cup)
§ Salt
§ Pepper
§ Lettuce leaves
§ Cooked corn and shelled
§ Chunks of cheese
§ Boiled egg, sliced
§ 4 black olives without nugget
Sauce
§ 2 medium onions
§ 1 or 2 fresh chili, seeded and veins, cut in julienne
§ Juice of 2 lemons
§ Olive oil
§ Parsley, finely chopped
§ Salt
§ Pepper
Preparation
Place potatoes in a saucepan and cover with salted water. Cook until cooked. Remove from the pot and still warm, peel and pass through a masher way to form a puree. Cool and knead. Season with salt, white pepper, lemon juice, red pepper and oil, to taste.
Take lots of cause and form balls, flattened at the top.
Place on plate and cover with sauce. Place a slice of boiled egg on top.
Garnish with lettuce leaves, olives, corn and chunks of cheese.
Sauce
Cut onions into very thin slices. Soak in a bowl with water, mixing well. Drain and let dry.
Place the onions in a bowl and season with salt and pepper.
Add lemon juice, pepper, parsley or cilantro and a drizzle of oil. Mix well.

Ingredients
§ ½ kilo of beans
§ 1 tablespoon tomato paste
§ 6 cups beef broth
§ 1 tablespoon red pepper
§ 4 white potatoes
§ 3 tablespoons rice
§ 100 gr. fresh cheese
§ 2 eggs
§ ½ cup chopped onion
§ evaporated milk
§ 2 stalks huacatay
Preparation
In a saucepan in hot oil and fry the onion, add the tomato paste and stir briefly. Add the broth, beans, peeled, chopped potatoes and rice. Simmer over medium heat. Before serving add the lightly beaten eggs, cheese and fresh chopped huacatay, and a splash of evaporated milk. Serve hot.

Try these simple recipes for kidney stones.
Ingredients
§ 1 teaspoon uva ursi
§ 1 teaspoon of Berberis
§ 1 tsp horehound
§ ½ liter of water
Preparation
Place herbs in a saucepan with cold water.
Bring to boil, cover and reduce heat. Cook 5 minutes.
Remove, drain and warm before taking leave.
Take every day a glass of this brew.

Try these simple recipes for kidney stones kidney stones.
Ingredients
§ 2 tablespoons chamomile
§ 2 cups water
Preparation
Place in a saucepan chamomile and cold water.
Boil, turn off heat and let stand a few minutes. Strain.
Take before bathing. If severe pain can have a cup more during the day.

Ingredients
§ 500 grams of asparagus
§ 1 ripe avocado
§ 4 teaspoons chopped pistachis
For the marinade
§ Oil 125 ml
§ 6 teaspoons fresh orange juice
§ 2 teaspoons grated orange peel
§ 2 tsp cane sugar
§ ½ teaspoon black pepper
§ 2 teaspoons mustard
§ 6 teaspoons chopped fennel
Preparation
Cut the asparagus stalks where the white starts. Wash, drain and cook in salted water for 5-10 minutes, until cooked al dente. Drain and cool. Toss in a low source, all the ingredients for the marinade, dip the asparagus, turning to each side to soak evenly. Protect food with cellophane and let marinate at cool for 1 hour or until serving. Peel the avocado, cut in cubes and add to marinade with pistachios. Mix well and use it to spice up the tips of the asparagus.

Ingredients
§ 3 broccoli flowerets
§ 1 clove garlic
§ 4-5 carrots or 2 tomatoes
§ 2 stalks celery
Preparation
Place the broccoli and garlic in a bowl with carrots and tomatoes, then continue with the celery.

Prepare a salad of tomato, seeded, chopped, chopped celery together. Add virgin olive oil (do not use lemon juice). It is one of the best foods for the kidney, especially for breakfast.

Ingredients
§ 1 cup pre-cooked chickpeas (or canned)
§ 2 tablespoons minced white onion, julienned
§ 1 clove garlic, minced
§ 1 cup spinach leaves washed and stemmed
§ 1 bay leaf
§ 1 sprig thyme
§ 2 ripe tomatoes, peeled, chopped and seeded
§ 1 teaspoon finely chopped hot pepper (or chili sauce)
§ 1 tablespoon tomato paste (optional)
§ 1 tablespoon olive oil (or your choice)
§ 1 tbsp chopped coriander leaves
Preparation
In a skillet with oil cook onion and garlic for a few minutes.
Add the bay leaves, thyme, tomatoes, hot peppers and then the chopped spinach.
Add the chickpeas and continue cooking.
Add the tomato paste and water if necessary.
Put the cilantro and serve it.