|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Mike Staffieri blog 03/17/2004||Added: Feb 15, 2008 at 10:13 AM|
Now my grandmother was not a champion of chicken soup when her little bambinos were sick… in her book, chicken soup took too long to make. She had another concoction that was very easy to make in no time at all and very effective and tasty to boot.
How to make it:
- 24 oonces of water
- 2 or 3 cloves of garlic
- Large Handful of fresh parsley
- 1 Tablespoon of Olive Oil
- Sea salt
- 1 serving of Rice Spaghetti or small spelt noodles or basmati rice
- Pour the water into a medium pot and as it’s heating up to a boil, start chopping up two to
- three cloves of garlic into fine pieces (you can crush it as well).
- Once the water looks like it’s about to boil, put the garlic in the water along with the olive oil. Let it go for a few minutes.
- Meanwhile start chopping up some fresh parsley (not dried) and when you have chopped up a nice large handful, place that in the pot as well.
- Add the sea salt…I usually use a ¼ teaspoon but you can always add less depending on your tastes.
- Once the whole thing has boiled well for 5 minutes, put it on low heat and start cooking your Spaghetti, spelt noodles or rice(cook as directed).
- If you use the spaghetti, what I usually do is break it up into 2 inch pieces and then place it into the boiling water. Once this is cooked, usually 7 to 10 minutes, add it to your soup and let it stand for a few minutes before serving.