1st. Week: Hercampuri / OOObesus
2nd. Week: Dandelion / OOObesus
3rd. Week: Nettle / OOObesus
4th. Week: Horsetail / OOObesus

Papaya & Strawberry
Pineapple + Prunes soaked

Ingredients
§ 200 grams of mushrooms
§ Spray plant
§ 1 onion china
§ 2 cups cooked spinach, squeezed dry and chopped
§ 2 egg
§ 1 egg
§ 125 grams of white cheese 0% fat
§ Salt and pepper
§ 1 clove garlic
§ 1 onion
§ 4 tomatoes
§ 1 carrot
Preparation
A recipe for losing weight is the spinach pudding. Slice some mushrooms and reserve them for garnish. Cut the rest into small cubes and cook in a skillet with vegetable spray, along with chopped shalots, until it loses stiffness.
Transfer to a bowl, mix the spinach and set aside. Slightly beat the egg whites and egg. Integrating cheese. Joining with the vegetables and season. Distribute preparedness in individual pans, wet with dew and with waxed paper plant at the base. Bake at 180 ° C, water bath, about 20 minutes until cooked when tested with a toothpick.
Place in a nonstick skillet, garlic and chopped onion. Cover and cook over low heat until the onion is transparent. Add chopped tomatoes, skinned, seeded, and grated carrot.
Cook a few minutes until it forms a sauce, pepper.
Unmold puddings, place the sauce around and garnish with reserved mushrooms.

It is the best diet to lose weight, eye, little eye. Take breakfast, lunch and dinner, about ½ kilo of grapes for each meal (depending on the capacity of the individual food) for 3 days time. Before starting the diet of grapes, eating vegetable soup, but after the grape diet also eat only vegetable soup. The person with this diet may lose several kilos in those 3 days, 2 to 5 kilos (sometimes more), but should keep a vegetarian diet, but the lost weight back within weeks. Those who want to lose weight quickly can use this diet to reduce weight, but some people develop loose skin that rapidly dropping weight, which means you should do plenty of exercise to maintain skin elasticity. Eye little eye on this diet.

Diet is very important to the constipated. Helps cleanse the colon of stored waste for many years. Take fasting combined soursop juice with orange juice, a cup or two depending on convenience. It's good to stay at home when one applies this diet. Follow the diet for 1 to 2 weeks depending on results.

Ingredients
§ 8 strawberries
§ 1 kiwi
§ 1 peach
§ 1 plum purple
§ 1 mango
§ 200 grams of watermelon
§ 1 orange
§ 5 tablespoons white cheese 0% fat
§ 2 tablespoons liquid sweetener
§ Zest of 1 orange
§ 1 tbsp chopped mint
Preparation
A recipe for losing weight is the fruit with cream cheese. Clean strawberries. Peel the kiwi, cut down the middle lengthwise and then slice it. Wash the peaches and plums. Split them, remove the bone, without peeling, cut into strips.
Discard the flat bone of the handle making a cut glued to each side. Peel the fruit pulp and filleted.
Cut the watermelon into cubes, or to obtain pellets with the special tool. Peel orange and cut into thin slices. Mix in a bowl white cheese, sweetener, orange peel and mint.
Distribute fruit on a platter, alternating colors and shapes to achieve a harmonious effect. Leave a space in the center and place a spoonful of flavored cheese. Garnish with mint leaves and serve immediately.

Ingredients
§ 2 ½ teaspoons of seaweed
§ 2 cups water
§ 2 teaspoons liquid sweetener
§ ½ tsp almond essence
§ 75 ml evaporated milk
§ 100 grams of diced kiwi
§ 150 grams of orange dice
§ 150 grams of diced grapefruit
Preparation
Place in a bowl of seaweed and a little water, mix until dissolved.
Put the remaining water in a saucepan and bring to boil on medium heat. Lower the flame, add the mixture of algae and cook, stirring constantly, for 5 minutes. Off the heat add the sweetener, essence and evaporated milk together well.
Pour into a 20cm square pan aside and refrigerate until firm.
Cut into cubes the size preparation of a mouthful. Combine fruit in a bowl and add the cubes. Refrigerate until serving time.

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
§ 600 grams of boneless chicken breast
§ Salt and pepper
§ 1 yellow and one red pimento
§ Italian zucchini 1
§ 8 mushrooms
§ sticks skewers
§ 4 onions Chinese
§ 8 tablespoons vegetable broth
§ 1 teaspoon cornstarch
§ 5 tablespoons orange juice
§ 3 medium carrots steamed
Preparation
Defatted chicken breasts, cut into cubes about 2 inches square, season and reserve.
Remove the seeds and ribs inside the peppers, cut into squares approximately 2 inches square. Cut the zucchini Italian, without peel, into slices 1 cm thick. Leave the mushrooms whole. Assemble the skewers interspersed ingredients. Cooked to desired doneness on a grill or in oven at maximum temperature, turning once or twice during cooking.
Chinese Chop onion and cook in a pot with the broth. Dissolve the cornstarch in the orange juice, add and cook one minute, until thickened. Salt, pepper and sauce skewers.
Accompany with cooked carrots pepper.

Ingredients
§ 200 grams of black beans
§ 2 knees
§ 1 onion
§ 3 onions Chinese
§ 2 cloves garlic
§ 1 red pepper
§ 1 tablespoon olive oil
§ 3 cups vegetable broth
§ 1 sprig fresh thyme
§ 2 bay leaves
§ 2 carrots
Preparation
Soak beans in cold water for 8 hours. Drain, put them in a pot with plenty of clean cold water and boil about 40 minutes, until tender. From the knees down the middle, remove the center with a V-cut, support the flat on the table and cut into thin slices. Chop onions and garlic cloves. Cut the pepper into cubes. Heat in a pan of olive oil with a spoonful of broth. Add the vegetables were prepared and cook a few minutes until tender. Stir in thyme, bay leaf, sliced carrots and drained beans. Cover with broth and cook for 10 to 15 minutes, until carrots are tender. Controlling salt and serve immediately, or store and reheat before eating.

Ingredients
§ 3 cups zucchini
§ 1 cup spinach
§ 1 medium avocado
§ Coriander
§ Paico
§ Parsley
§ Oil and Salt
Preparation
Put to cook the pumpkins. Then blending together with spinach, mexican tea, salt, oil and avocado. Put to cook, adding a sprig of parsley and coriander.

Preparation
Cook the yellow potato with beans and blend. Season with oil, salt, spinach, coriander and onions. Add the mushrooms and chunks of avocado.

Ingredients
§ 300 g of clean pineapple cut into 4 slices
§ 2 kiwis
§ 8 strawberries
§ 1 teaspoon cornstarch
§ 1 ½ Orange Juice
§ 2 tablespoons minced lemon balm leaves
§ 1 tsp liquid sweetener
Preparation
Divide into four parts each pineapple slice. Peel the kiwis and cut into quarters. Clean strawberries. Fruit skewer, alternating, on wooden picks. To make the sauce, dissolve the cornstarch in the orange juice into a pan. Carry over medium heat, stirring constantly until mixture thickens and acquires a crystalline appearance. Remove from heat. Perfumed with lemon balm and sweeten with sweetener. Let warm. Add to each dish a little salsa, prop up a skewer and serve.

Ingredients
§ 500 grams of lean meat (fat) beef
§ Salt and pepper
§ 250 grams of canned tuna in water
§ 200 g plain yogurt 0% fat
§ 1 tsp light mayonnaise
§ 2 tomatoes
§ 1 cup arugula leaves iceberg lettuce
§ 2 tablespoons capers
§ sprigs parsley
Preparation
Prepare this recipe to reduce weight. Degrease the meat, season and wrap in foil. Place the package on a tray and cook in preheated oven at 160 º C for 30 to 40 minutes. When cool, unwrap and cut into slices. Drain the tuna melts it together with the yogurt and mayonnaise until a smooth cream.
Cut tomatoes into wedges. Wash and dry the arugula.
Arrange on plates, alternating, meat, tomatoes and arugula or lettuce. Cream sauce with tuna and capers spread.

Ingredients
§ 200 grams of beans
§ 2 knees
§ 1 onion
§ 3 onions Chinese
§ 2 cloves garlic
§ 1 red pepper
§ 1 tablespoon olive oil
§ 3 cups vegetable broth
§ 1 sprig fresh thyme
§ 2 bay leaves
§ 2 carrots
Preparation
Prepare this diet to lose weight. Soak beans in cold water for 8 hours. Drain, put them in a pot with plenty of clean cold water and boil about 40 minutes, until tender.
From the knees down the middle, remove the center with a V-cut, support the flat on the table and cut into thin slices. Chop onions and garlic cloves. Cut the pepper into cubes.
Heat in a pan of olive oil with a spoonful of broth. Add the vegetables were prepared and cook a few minutes until tender. Stir in thyme, bay leaf, sliced carrots and drained beans. Cover with broth and cook for 10 to 15 minutes, until carrots are tender.
Controlling salt and serve immediately, or store and reheat before eating.

Cook cauliflower in salted water and some bread, then cut into sticks and place in a bowl. Separately, prepare a sauce by mixing a teaspoon of mustard, 2 diced boiled eggs, salt, olive oil, oregano and ground pepper. Bathe the cauliflower with the sauce and serve half hour later.

Per serving: Calories 103 / Carbohydrates 16 gr. / Protein 3 gr. / Fat 3 gr. / 3 g fiber.
Ingredients
§ 3 cups small spinach leaves and tender
§ 200 grams of fresh mushrooms
§ 2 ripe pears, firm
§ 1 teaspoon salt
§ 4 tablespoons orange juice
§ 1 tablespoon mustard seeds
§ 1 tablespoon balsamic vinegar
§ 3 tablespoons vegetable broth
§ 1 tablespoon olive oil
Preparation
Wash the spinach leaves, remove stems and dry them. Clean mushrooms with a dry cloth, discard the ends of the sheet and cut into cubes. Wash pears. Without peeling, cut through the middle and remove the center seeds. Supporting the flat on the table and cut into slices. Arrange on plates, alternating, spinach, mushrooms and pears. To prepare vinaigrette, dissolve the salt in the orange juice. Add the mustard, vinegar, broth and olive oil. Shake until emulsified. Sprinkle the salad with the vinaigrette and serve at the time.

Per serving: Calories 141 / Carbohydrates 25 gr. / Proteins 8 gr. / Fat 1 gr. / Fiber 7.5 gr.
Ingredients
§ 2 cups cooked white beans
§ 3 onions Chinese
§ 300 grams of tomatoes
§ 1 cup curly endive leaves
§ 1 black bean
§ 4 tablespoons lemon juice
§ 4 tablespoons vegetable broth
§ 1 tablespoon soy sauce
§ 2 tablespoons chopped fresh oregano
§ Green pepper ground
Preparation
Place in a bowl of beans, chopped onions and tomatoes China also chopped, with their skin and seeds. Thoroughly mix all ingredients. Spread on dishes endive leaves, forming a mattress. Separate the leaves of black beans and arrange them on top. Located in the center to prepare beans. Prepare a vinaigrette with lemon juice, broth, soy sauce, oregano and green pepper. Joining well. Sprinkle the salad with the vinaigrette at the time of serving.

Ingredients
§ 600 grams of turkey breast
§ 1 tablespoon soy sauce
§ 5 tablespoons lemon juice
§ 3 tablespoons vegetable broth
§ 2 tablespoons chopped parsley
§ 1 onion china
§ Salt and pepper
§ 4 slices fresh pineapple
§ 1 cup cooked corn kernels
§ 4 stalks celery
§ ½ red and ½ green pepper, chopped
§ 3 tablespoons vegetable broth
§ 1 teaspoon paprika
§ 1 tablespoon cider vinegar
§ 1 tablespoon olive oil
Preparation
Divide into 4 turkey breast cutlets (fillets) of 150 g each. Joining in a bowl the soy sauce, lemon juice, broth, parsley and chopped onion. Dip fillets in mixture and marinate one hour. Heat over high heat with an iron grid. Drain the fillets salt them and cook on the grill, on both sides. Cut the plate in medium-sized cubes, place in a bowl. Add drained corn, sliced celery and chopped peppers.
To make the vinaigrette, dissolve the salt in the broth. Add the pepper, paprika, vinegar and oil.
Stir until an emulsion, dress the salad and mix. Serve turkey fillets with salad.