Instructions

1. Peel and cut into pieces the peach, or any other fruit that you want to make ice cream.
2. Freeze it for at least 3 hours.
3. Beat the frozen fruit with the coconut milk and a little sweetener.
4. Freeze throughout the night.

This recipe is suitable for Fast Metabolism Diet – FMD Phase 3. With these amounts, you get 1 healthy fat serving and 1 fruit serving, for <20 pounds.

Instructions

1. Put cashews (cashews) in a bowl and let them soak in cold water overnight
2. Preheat the oven to 350ºF (180ºC).
3. Put all the ingredients to make the base in a processor and crush them until there is a homogeneous mass.
4. Line a mold with baking paper and distribute the dough at the bottom of the mold and level with a spoon.
5. Bake the base for 15 minutes. Take it out of the oven.
6. Meanwhile, make the filling: put in a processor the cashews soaked all night, coconut milk and sunflower oil and crush until a smooth and homogeneous cream. It may take a few minutes.
7. Add the xylitol or stevia, and one tablespoon of lemon juice beat again. Add the second spoonful of lemon juice and beat again.
8. Add the sifted tapioca flour and beat again until it is fully incorporated.
9. Pour the cashew preparation into the mold and bake for 30/40 minutes at 320ºF (160ºC).
10. Wait for it to cool and put in the fridge. Unmold only when completely cold and serve with raspberries for breakfast or rhubarb and ginger jam for dinner.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 4 healthy fat servings for <20 pounds but ONLY 2 grain serving for <20 pounds.

Instructions

1. Wash and puree the raspberries with a blender
2. [OPTIONAL] With a fine strainer, strain the raspberry puree to remove all seeds. This process may require time, but it is entirely optional.
3. In a casserole, heat 1/4 cup water and add 1/2 teaspoon agar agar and xylitol (optional)
4. When the water is boiling, remove it from the heat and add it to the raspberry puree
5. Mix well and place the puree in a glass
6. Save the puree in the refrigerator for at least an hour; if the inclined shape is desired, incline the glass
7. After 1 hour, peel, chop and beat the peach with the lemon juice until turning into a creamy puree
8. In a casserole, heat 1/2 cup of water and add 1 teaspoon of agar agar
9. When the water is boiling, remove it from the heat and add it to the peach puree
10. Mix well and place the puree in the glass, on top of the raspberry puree
11. Leave in the refrigerator three hours more

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 and Phase 3; With the quantities of this recipe, you got 1 serving of fruit for >20 pounds. You can eat this recipe instead of fruit, in every meal or snack where the fruit is allowed.

For this recipe, you may need:

Instructions

1. Preheat the oven to 350° F (180 °C)
2. Remove the butter from the refrigerator to soften
3. Using a blender, grind 1/4 cup of oat  into thick flour
4. In a bowl, mix the ground oat, remaining whole oats (1/8 cup), lentil flour, a tablespoon of xylitol and a pinch of salt
5. Add coconut butter and almond milk and work quickly with your hands, without forming a dough; The consistency should be similar to wet sand with large crumbs and easy to compact
6. Put the remaining xylitol in the base of an individual mold and put the berries on top
7. With the hands distribute the sandy dough, without pressing it, and leaving some piece of fruit uncovered
8. Bake for 15-20 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get one breakfast for >20 pounds. For a complete breakfast, remember to add you serving of phase veggies.

Instructions

1. Preheat the oven to 160º C (320º F)
2. In a large bowl put the yolk of the egg (save the white for later), the skin of grated lemon and the two tablespoons of birch xylitol and beat until a clear and foamy compound
3. Combine all the flour, cocoa, cream and baking soda to the yolk and mix
4. Beat 2 cup of raspberries until mashed and add to the main compound
5. Add also the boxed coconut milk and mix until a homogeneous compound
6. In another bowl, put 2 egg whites and set them to firm snow
7. Add the whites to the main compound without disassembling them
8. Divide the compound into the cupcake molds and bake for 30/40 minutes *
9. Meanwhile, beat the coconut milk (only the dense part) with the ground birch sugar, put it in a pastry bag and keep it in the fridge
10. Let the cupcake cool and decorate with dense coconut milk **
11. Finish decorating with the remaining raspberries

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3. With these quantities, you get 3 breakfasts for <20 pounds or 2 breakfasts for >20 pounds. For a complete breakfast add phase vegetables.