Instructions

1. Peel the squash and the sweet potato and cut them into pieces.
2. Open the vanilla pod with a knife, remove all the seeds and reserve them.
3. Put the vegetables in a pot with water and with the vanilla pod without seeds. Boil about 25-30 minutes or until the vegetables are tender.
4. Remove the vanilla pod and mash with a blender or fork.
5. Put the obtained puree in a pot and add the vanilla seeds, the sweetener you use and the agar agar.
6. Cook over medium heat, continually stirring until the puree begins to thicken.
7. Pour the puree into a silicone mold and let it cool for at least 8 hours.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3; This recipe only includes vegetables so that you can eat freely during the day. Even so, remember that it is important not to abuse the sweet potato / sweet potato or consume it every day, as Haylie and his team remind us.

For this recipe, you may need:

Instructions

1. Peel the kabocha squash, sweet potato, and carrot and wash the rest of the vegetables.
2. Cut the kabocha squash, sweet potato and carrot into similar pieces, approximately 1 cm each; cut the leek into slices; cut the pak choy into strips; eliminate the root of shimeji mushrooms and separate them from each other.
3. In a large pot, put to braise the pork with tamari sauce, 3 or 4 tablespoons of broth, 1 clove of whole and peeled garlic and ground ginger. Leave to cook for 10 minutes and preserve.
4. In the same pot, leave the garlic clove, and add the leek, the kabocha squash, the sweet potato, the carrot, and the broth. Cook at least 15 minutes covered, over medium heat.
5. Add the remaining vegetables and adjust salt. Leave to cook 15 more minutes.
6. When the vegetables and broth are ready, put the buckwheat noodles already cooked in two large bowls, distribute the vegetables in the bowls and cover everything with the boiling broth. Add the meat on top and serve.

This recipe is suitable for Fast Metabolism Diet Phase 1 – FMD P1. With these quantities, you get 2 protein servings, 2 grain servings and 2 veggies servings for <20 pounds.

For this recipe, you may need:

Instructions

1. Preheat the oven to 390ºF (200ºC)
2. Wash the Red Kuri on the outside and cut the top
3. With a spoon, remove all seeds
4. Cover the stubs with aluminium foil, so they do not burn
5. Place the Red Kuri with the hollow up on a baking sheet with a little water
6. Bake for about 15/20 minutes. When the Red Kuri is cooked, removed it from the oven and stored in the heat
7. Meanwhile, finely chop the onion and put it in a non-stick pan with 1 or 2 tablespoons of broth. Let cook for a few minutes on low heat
8. Cut the butternut squash into cubes about 1 cm and add to the onion
9. After a few minutes add the rice with 1/2 cup of broth and remove
10. Let the rice cook over medium heat and add 1/2 cup of broth when left almost without liquid
11. Add rosemary, salt and a little white pepper
12. When it is 5 minutes to finish the cooking of the rice, put the white beans in a beater with 1/4 cup of broth and beat until obtaining a homogenous puree
13. Add the puree to the rice to give a creamier texture and continue cooking until the risotto is ready
14. Fill the Red Kuri with the risotto. The Red Kuri skin is very tender and tasty, so that you can eat

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 1 grain serving  and 1/2 protein serving for <20 pounds.