Mix
From Italian Tibetan Detox Diet (2022).
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A historical recipe
Italian Tibetan Detox Diet, by Niki Sauro and amji Dawa Tsering (2022).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 teaspoon onion
- 1 tablespoon gomasio
- two spoons of water
- 200 gr parsley
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- If you like, you can add some fake pickles.
- Take out the garlic after half an hour.
- Zucchini (courgettes) Salad Preparation time: 10 minutes Cooking time: it depends on the grain you are using zucchini (courgettes): 200 gr parsley or coriander leaves: 1 teaspoon onion: 1/2 oil: 1 tablespoon gomasio: 1/2 teaspoon grated lemon peel (zest): 1/2 teaspoon rice/buckwheat/barley: 90 gr.
- Cook the grain you have chosen.
- Cleanse and wash the zucchini.
- Cut them in slices 1 cm thick.
- Grease a pan with a little bit of oil (spread it with a piece of kitchen paper).
- Put the slices of zucchini in it with one or two spoons of water.
- Let them cook a few minutes on one side, then turn.
- When you can easily prick them with a fork they are ready.
- Cut the zucchini in small cubes or sticks.
- Peel the onion, cut it in slices and cook it in the same pan with a little bit of water for 5 minutes.
- Wash the lemon very well and grate its skin, being careful not to grate the bitter white part.
- Cleanse, wash and finely chop the herbs.
- Put all the ingredients in a bowl and mix nicely.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler