Carrot and Apple juice.
2 Lbs of carrots, 1 Lbs of apples and lemon juice by taste.
Take apples and carrots , put it into the juicer, add lemon juice by taste and serve at the same time .

Lemon and Orange Sherbet.
1/4 Lemon and Orange, 50 grams of sugar, saffron and seeds of purple basil or mint at the end of the knife, 100 grams of water and ice-cream.
Take off the zest from lemon or orange, shred it finely, cover with hot water, bring it to a boil or remove it from heat. Leave it for 3-4 hours, so that it would infuse and then strain it. Add sugar , juice that is made from lemon or orange, spices in the decoction and make it colder. When you put it on the on the table, put in the Sherbet an ice.

4 Serves: 1 savoyan cabbage, 8 pieces of plaice fillet fish, 200 grams of salmon fillets, 3 tablespoons of lemon juice, salt , pepper, 150 grams of fat-free sour cream, 400 g of potatoes, 1 teaspoon of olive or other vegetable oil, nutmet.
Separate and lay down 8 cabbage leaves. Sprinkle flounder with 2 table spoons of juice. Make puree with Salmon, adding 1 tablespoon of juice, salt, pepper and 1 tablespoon of sour cream. Put mashed potatoes on a flounder, fold the tube, wrap in cabbage leaves and secure it. Cut the potatoes, fry in vegetable oil and add the remaining chopped cabbage. Add sour cream, little water. season it and put it into the form. Lay the tubes on top and cook for 25 minutes in the over under lid.

For 4 servings: 600 g beetroot, 300 g of apples, 60 g of rice, 100 grams of raisins, 60 g of refined and deodorized vegetable oil, 200 g fat-free sour cream, 20 g sugar,2 egg whites, a little cinnamon.

Boil the beets and bake in the oven, peel and remove core with a spoon, giving the kind of cup beets. Cook the rice, mix it with sugar, protein, raisins and finely chopped apples, then add the vegetable oil and cinnamon, all stirred, and feel the beets with the stuffing, pour 80 g fat-free sour cream and bake. Bring to the table with the rest of sour cream.

10 bell peppers, 500 g carrots, 300 g onions, 150 g of parsley, celery, 150 g, 200 g of sunflower oil, 200 g tomatoes, bay leaves 4, 5 peppercorns, 5 cloves garlic, 4 tablespoons chopped parsley and dill, and salt.

First prepare the stuffing: Chop the carrots, parsley and celery, finely chop the onion, and fry everything in sunflower oil, salt, pepper, place bay leaves and herbs. Place bell peppers in a saucepan, cover with boiling water and keep under cover until cool. Remove the seeds and fill them up with the stuffing tightly, put up in a pan, cover with minced tomatoes, oil, salt, put a bay leaf and cook without a lid over medium heat. Place cooled pepper in a deep dish, sprinkle with herbs.

A medium-sized Chinese cabbage, 1 onion, 50 g of Chinese ink mushrooms.

For the filling: 2 tablespoons of dessert wine, 1 teaspoon mustard powder, diluted with water, 1 tablespoon of wine vinegar, 1 teaspoon granulated sugar, salt to taste, 1/ 2 teaspoon of sodium glutamate, 1/2 teaspoon of chili, 1 mashed clove of garlic, 3 tablespoons of water.

Cut the lettuce into thin strips, scald with boiling water and place in a fairly deep bowl. Add the chopped onions and finely chopped mushrooms. Mix. Pour the prepared sauce, mix well again, and serve immediately.

1 kg of cabbage, 150 g of olive oil, 50 g of onions, 150 grams of rice, tomatoes or lemon juice, ground red pepper.

French cabbage slice: Fry the sliced ​​onions in olive oil . Then put it in the cabbage leaves, mix well, pour a little water and cook until soft. Then add the rice and mix it with cabbage. Optionally, you can add ground red pepper. Cook on a low heat until rice is soft. By the desire you can add the chopped tomatoes or lemon juice. Serve hot, and if it is cooked in olive oil, then possibly cold.