The Menu to Lower Cholesterol consists of 14 dishes specially designed to maintain a balanced diet throughout the week. Each meal is crafted to offer variety and flavor, suitable for both full lunches and light dinners. Dishes include options like chickpeas with seasonal mushrooms, chicken with curry rice, beef ragout in red wine sauce, and pasta salad with tuna and shrimp. There are also vegetarian options such as vegan quinoa Bolognese with cauliflower béchamel and vegetable wok with soy and peanuts. It is advisable to accompany each dish with a salad or piece of fruit. To keep the products in optimal condition, they should be stored refrigerated between 0ºC and 4ºC, and once opened, should be consumed within 3 days. Before consuming, it is recommended to temper for 15 minutes and then heat in a microwave or water bath for a maximum of 3 minutes.