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A non | B non | O non | AB non


Nona's Pastina

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Contributed by: Mike Staffieri blog 03/17/2004Added: Feb 15, 2008 at 10:13 AM


Description:

Now my grandmother was not a champion of chicken soup when her little bambinos were sickÖ 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.


Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (1 beneficials)
  • Type AB (5 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (3 beneficials)

Category:
  • Soups and Broths


Ingredients:
  • 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

How to make it:
  1. Pour the water into a medium pot and as itís heating up to a boil, start chopping up two to
  2. three cloves of garlic into fine pieces (you can crush it as well).
  3. Once the water looks like itís about to boil, put the garlic in the water along with the olive oil. Let it go for a few minutes.
  4. 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.
  5. Add the sea saltÖI usually use a ľ teaspoon but you can always add less depending on your tastes.
  6. 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).
  7. 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.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Olive Oil1 ,2 B B B B B B B B
Parsley2 B N B B B B B B
Sea Salt2 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice (White/...3 ,4 N N B B N N N N
Spelt Flour/...1 ,2 ,3 N N N N N N N A
Rice Cake/Fl...2 ,3 ,4 B N B B B B N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which are high in phytates.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients which may be genetically modified .

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Feb 16, 2008 at 01:33 PM By: Rodney

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