This is essentially liquefied to fill the minds and energies to do better.
 Ingredients:
§ 1 cup of milk or semi-skimmed
§ 3 large strawberries
§ 3 tablespoons granola
§ 1 tablespoon honey
§ ½ Banana
Procedure:
Wash and disinfect the drill perfectly.
Then in the bowl of your blender put the banana and strawberry.
Toss the glass of milk, granola, honey bee.
Blend everything well and serve in a tall glass. "It is delicious"

Ingredients:
§ 1 glass of skim milk
§ 1 Banana
§ 1 / 8 Coco into small pieces, shelled
§ 5 almonds
Preparation
Remove the peel of banana and fresh coconut and put in blender.
Add milk and almonds.
Blend on high speed.
Empty into a glass and if you want you can finish by sprinkling a little ground cinnamon on the gas.
We recommend you take it in small sips and slowly.

Ingredients
Merengue
§ 3 egg whites
§ 9 tablespoons sugar
§ 1 tablespoon cornstarch

Fruits
§ 200g of kiwi
§ 100 grams of strawberry
§ 100 g purple plums
§ 1 orange
Preparation
This diet is very good memory. Beat the egg whites in bowl with electric mixer until reaching point of nougat. Add a little sugar in the form of rain, while beating. Continue whisking until a glossy meringue.
Sift the cornstarch. Integrate it into the meringue and unite in a surround with a spatula.
Place the preparation in a sleeve with ruffled edge, 1.5 cm in diameter. On a clean platter, forming a circular base, near the edge, two overlapping rings.
Repeat to obtain 4 equal pieces. Bake at 100 º C and dry for ½ hour. Remove and let cool.
Just before serving, peel and slice kiwi. Cut the strawberries into slices and purple plums, with your skin, into segments. Peel oranges removing the white membrane with peel and separate the segments by cutting along both sides of each, including pulp and skins, to rule out the latter.
Fill the rings of meringue with fruit and immediately submit.

Ingredients
§ 500 grams of flour
§ 1 tablespoon salt
§ 30 g of fresh yeast
§ 1 tablespoon sugar
§ 1 tablespoon oil
§ 180 ml of warm water around
§ 130 g walnuts
§ 200 grams of assorted greens
§ 200 g goat cheese
§ Salt and pepper
§ 1 ½ tablespoons balsamic vinegar
§ 2 tablespoons vegetable broth
§ 2 tablespoons olive oil
Preparation
To improve memory prepare these foods. This diet is very important memory. To make bread in a bowl mix the flour and salt. Sprinkle threshed yeast, sugar and oil. Pour warm water trickles, while it joins the other hand until the dough is soft but not sticky. Knead on a floured surface until it becomes smooth and elastic. Form a bun, placed in a clean bowl and cover with plastic. Leave in a warm weigh up to double its volume.
Sink the most with his fist to degas. Add the coarsely chopped walnuts and knead to distribute. Extending over a tray of 35 by 25 cm. Cover with cling film and leave for 20 minutes leaven. Bake at 220 º C for 10 minutes, until browned surface. Allow to cool. Cut crosswise into slices 5mm thick. Toast in the oven.
To accompany the dishes spread on the green leaves and sliced goat cheese. Prepare a vinaigrette emulsifying salt and pepper to taste with vinegar, broth and oil, spray the leaves. Serve with slices of walnut bread.

Ingredients
§ 4 slices of bread, 25 g each
§ 4 slices lean ham, 25 g each
§ 4 slices American cheese 15 g each
§ 4 eggs
§ 1 pinch salt
§ Freshly ground black pepper
§ 40 g of grated cheese
Preparation
To improve memory prepare this recipe. Cut the slices of bread, ham and cheese with a sharp 10 cm in diameter, 4 discs for each product. Arrange bread on a disc tray and roast in oven at 160 º C, so that they are browned and crispy but not burned. Remove and set aside. Separate the yolks from the whites, placing each egg in an individual container intact and clear all together in a bowl. Beat the egg whites into snow with salt, add pepper to taste and mix. Place in a bag with curly tip diameter of 1.5 cm.
Arrange on each piece of toast a record of ham and cheese. In the contour make rings with the clear, superimposing a turban until 5 or 6 inches high. Carefully slide an egg yolk into each turban clear. Add salt and pepper and sprinkle with grated cheese. Bake at 180 º C for 3 or 4 minutes, until just warm and brown. Serve immediately.

Ingredients
§ 600 grams of cleaned squid tubes
§ 1 clove garlic
§ 1 onion
§ 3 onions Chinese
§ 1 red pepper
§ 1 yellow pepper
§ 1 carrot
§ 300 g green beans
§ 1 tablespoon olive oil
§ 1 tablespoon soy sauce
§ 1 tablespoon rice vinegar
§ 2 teaspoons cornstarch
§ 3 tablespoons chopped parsley
§ 2 cups cooked brown rice
Preparation
To improve memory prepare this recipe. Make a cut on one side of each squid tube. Open and arrange them with the inside facing up. Make shallow cuts diagonally every 5 mm. Crossed with other cuts, for a diamond pattern.
Divide each piece into rectangles of 2 by 3 cm. Chop the garlic. Cut the onion in the middle and then into slices, Chinese onions wheels, diamond peppers, carrots down the middle and then sliced on the bias and pea pods in pieces on the bias.
Heat oil in a saucepan over high heat. Add the squid, stir until they curl, change texture and showing the diamond pattern. Add garlic and all the onions sauté until just brown. Incorporate the peppers and stir. Add the carrots and pea pods. Cook 3 minutes more, stirring always.
Mix soy sauce with 3 tablespoons cold water, vinegar and cornstarch. Stir in the pan until it thickens and acquires brilliance. Sprinkle parsley. Serve with rice.

Ingredients
§ 500g small squid
 Fill Salsa
§ 1 tablespoon olive oil
§ 1 small onion
§ 1 clove garlic, minced
§ 1 tbsp chopped parsley
§ 2 tablespoons paprika or paprika
§ 1 cup cooked white rice
§ 50 g grated Parmesan cheese
§ 1 hard boiled egg
§ 1 raw egg
§ § Salt and pepper 1 small onion
§ 1 green pepper
§ 1 tablespoon oil
§ 300 grams of tomatoes
§ 1 tablespoon vegetable broth
§ ½ cup white wine
§ ½ teaspoon sugar.
Preparation

To improve memory, prepare these foods. Clean the squid. Chop the tentacles and fins. Let the whole tube.
For the filling, heat the oil in a pot. Add the chopped onion and simmer until tender. Add the tentacles and fins of squid, garlic and chopped parsley and paprika. Off the heat add rice, grated cheese, chopped boiled eggs and raw egg. Season to taste. Joining well.
Fill with rice preparing squid tubes, without overdoing it, to avoid running the risk that burst during cooking. Close openings with toothpicks. For the sauce, chop the onion and cut into julienne peppers. Cooking oil in a saucepan until tender. Add peeled and chopped tomatoes, broth, wine and sugar. Arrange the squid in the pot, gourd and cook over low heat about 10 minutes, until sauce is very hot and squid texture change, not overcook, because in this case harden.

Ingredients
§ 4 large squid
§ 4 lettuce leaves
§ 150 ml soy sauce
§ 150 ml water
§ 1 teaspoon brown sugar
Mayonnaise
§ 3 egg yolks
§ 2 tablespoons lemon juice
§ ½ teaspoon dry mustard
§ Salt and pepper
§ 250 ml olive oil
§ 1 tbsp finely chopped coriander
Preparation
To improve memory prepare this recipe. Clean the squid. Chop the tentacles and fins. Let the whole tube.
Place lettuce leaves in a bowl, cover with boiling water and drain. Extend over a table.
Spreading the tentacles of squid on the lettuce leaves, roll adjusting well. Wrap with half a sheet of seaweed, moisten edges and press to seal the union. Mortise a roll in each squid tube and close the ends with toothpicks.
Combine soy sauce in a pot, water and sugar. Bring to simmer, add the squid and simmer for 30 to 40 minutes or until tender. Drain and cool in refrigerator for several hours. To make the mayonnaise, place in processor or blender yolks, lemon juice, mustard, salt and pepper to taste power to integrate. With the motor running, pour the oil in the form of thread and process until mixture thickens. Remove from the machine, add the cilantro and mix. Cut the squid into slices and serve with mayonnaise.

Ingredients
§ Salt and pepper
§ 4 ribs of pork
 Garrison
§ 1 red onion
§ 1 clove garlic
§ 300 grams of red apples
§ 300 grams of white cabbage
§ 1 tablespoon olive oil
§ 1 tablespoon fresh thyme leaves
  Salsa
§ 200 g of skim milk
§ 3 tablespoons mustard seeds
§ 1 teaspoon dried tarragon
§ 1 tablespoon cornstarch
Preparation
To improve memory prepare these foods. Preheat grill to high heat. Season to taste pork ribs, place them on lightly oiled grill and roast about 15 minutes, turning in the middle of cooking.
Meanwhile, prepare the garnish. Cut red onion into wedges. Chop the garlic clove. Cut the apple peel into cubes of side a cm. Discard the hard center of the cabbage and cut into fine julienne. Heat oil in a skillet. Incorporate the onion and garlic and cook until they begin to brown.
Add apples and cook for 2 or 3 minutes. Add the cabbage and thyme. Constantly moving the pan cook until the cabbage just lose rigidity.
To make the sauce, place milk in a saucepan with the mustard and tarragon. Carry over low heat and maintain a gentle boil for 5 minutes. Season with salt and pepper.
Dissolve the cornstarch in a little corn in cold water, pour into the pot and stir constantly until thickened.
Serve ribs with sauce bathed and provided with the garrison.

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.

Ingredients
§ 750 ml of skim milk
§ 100 g sugar
§ 1 cinnamon stick
§ Cascara of ½ lemon
§ 80 g of white rice
§ 1 teaspoon vanilla extract
§ 1 egg
§ 30 g sliced almonds
Preparation
To improve memory prepare this recipe. Put in a saucepan the milk, sugar, cinnamon and lemon peel. Bring the fire and let boil. Add the rice in rain, while stirring with a wooden spoon to spread it.
Simmer, stirring from time to time, until the rice is ready.
Off the heat perfume with vanilla essence. Remove the cinnamon and lemon peel. Break the yolk, dump it on the rice and stir vigorously to evenly integrate. Cover with plastic and chill in refrigerator.
Spread on a tray sliced pecans. Roast in oven at 160 º C, taking care not to burn.
Serve in chilled cups rice, sprinkled with toasted almonds.

Ingredients
§ 200 grams of white rice
§ 50 g of wild rice
§ 1 onion
§ 1 red pepper
§ 200 grams of green beans
§ 1 ½ tablespoons olive oil
§ 1 tablespoon curry powder
§ Salt to taste
§ 30 g of hazelnuts
Preparation
Cook rice separately in boiling water until al dente. Drain and reserve. Cut the onion into wedges, bell pepper and pea pods in square pieces evenly to bias.
Heat the olive oil in a skillet. Add onion and bell pepper and cook until they lose rigidity and lightly browned.
Include beans and curry. Add salt and cook few minutes until all vegetables are tender.
Mix both rice spread them on plates. Crown with curried vegetables, sprinkle chopped hazelnuts and serve.

Ingredients
 Baskets
§ 2 sheets filo pastry
§ 1 egg
§ Salt and pepper
§ 2 tablespoons sesame seeds
 Stuffing
§ 2 onions Chinese
§ ½ red pepper
§ 200 grams of lean meat
§8 mushrooms 
§ 2 eggs
§ 1 tablespoon olive oil
§ 2 cups cooked white rice
Preparation
For baskets, divide the dough into 8 squares of 15 inches square. Brush with the beaten egg and peppered, sprinkled with sesame and overlay of two, so that the vertices do not coincide. Locate each set into a mold wet with dew small plant. Bake until 180 º C until golden brown and crispy result.
For the filling, Chinese chop onions and peppers. Cut the meat into thin strips and mushrooms into slices.
Whisk the eggs and cook in a nonstick skillet, stirring quickly, until scrambled.
Clean the frying pan and heat oil in it. Cook the green onions and bell pepper until they lose rigidity. Add meat and cook 5 minutes. Integrate the mushrooms, continue cooking until softened slightly. Add rice and stir until hot. Add scrambled eggs, season and mix. Fill the baskets of dough with the preparation of rice and serve.

Ingredients
§ 2 kiwis
§ 1 banana
§ 4 large strawberries
§ Juice of 1 orange
 Cover
§ 50 g of crushed hazelnuts
§ 50 g of oat flakes
§ 50 of wheat flour
§ 50 g brown sugar
§ ½ teaspoon ground cinnamon
§ 50 g butter
Preparation
Cut into pieces evenly kiwis, bananas and strawberries. Arrange all the fruit in an ovenproof dish. And sprinkle with orange juice.
To make the cover in a bowl combine the nuts, oatmeal, whole grain flour, brown sugar and cinnamon. Incorporate cold butter cut into small cubes.
Working with the tips of your fingers to obtain a granulate.
Spread the cover over fruit and bake at 180 º C for 20 minutes.

Ingredients
§ 200 grams of rice
§ 2 cups water
§ 1 teaspoon salt
§ 1 capsule of saffron powder
§ 150 grams of lean ham on a piece
§ 1 red pepper
§ 2 kiwis
§ Salt and pepper
§ 4 tablespoons orange juice
§ 1 tablespoon olive oil
§ 1 tbsp chopped parsley
Preparation
Boil water in a pot. Season with salt and saffron. Add the rice and cook about 15 minutes until al dente. Remove from heat, drain in colander and set aside.
Cubed ham and pepper. Peel the kiwi, cut into slices 5 mm thick slices and divide each into 6 triangles. Have all ingredients prepared bowl and stir gently.
To make the vinaigrette, place the salt and pepper to taste in a bowl, add orange juice and stir until the salt dissolves. Add olive oil and parsley. Shake to emulsify.
Sprinkle the salad with the vinaigrette and serve.

necessarily eat 3 to 5 cloves of garlic oil: chop finely and take them with water. to remove the odor, take the juice of 3 lemons into a glass of water before or after, also eating orange peel.