[beppe]

Originally Posted by ProfCrash

How much of each ingredient?

1) White cabbage (with strawberries) excellent
2) Fennel with pear and fresh mint excellent
3) Chicory salads, onion, tomato, fennel, celery and hindeberry vinegar ( the sugar in it is enough to smooth everything)
4) Carrots with orange and pear. Good for breakfast.
5) Tomato, cucumber, onion and garlic (gazpacho) excellent, but tomato and cucumber are very easy.

From my notes

1) 1 small head of white cabbage, 4 large strawberries, icecubes and water. Salt.
The strawberries cover very well the cabbage. The result is pleasant and nicely pink. Cabbage leaves the mouth peppery. I consider it a basis to be perfectioned. A pink soup with cherry tomatoes as the tomatoes’ sweetness is enhanced (delicious).
I made 3 experiments with small glasses.
a) with fish sauce and then adding lemon juice: interesting for a starter.
b) with cinnamon powder (!) and then lemon juice (better without). It calls apple.
c) with allspice. No good. Maybe with nutmeg.

2) 1 fennel, ¾ williams pear, 6 mint leaves, 100 ml of water, 3 ice cubes. Gave 300 ml. Fresh, slightly sweet, delicate flavor. Easy to swallow. I will keep it as a standard.

3) 1/4 of the head of a Riccia salad (a cicory), 4 large leaves of Milano Cicory, ¼ fennel, 1 small red sweet onion, 1 small tomato, 1 spoon avocado, 1 tspoon elderberry vinegar. 3 icecubes.
Fresh and stimulating. It is becoming my standard lunch, with a small can of beans or a tin of tuna, besides. I can vary the salads, add different nuts, like I do when I do a real salad, but those are the standard ingredient for a lunch salad in Italy and more or less in Southern France. Then they add ham or tuna or mozzarella or shrimps or goat cheese or lox or bacon or ....I do not like it with raw carrots.

4) 1.5 dl water, 2 carrots, 3 orange wedges, ¼ yellow peach, 3 cubes of ice. excellent for breakfast/dessert, sweet.

5) Gazpacho. 100 ml water. Half onion. Medium cucumber peeled and seeded. 3 small tomatoes. 1 clove of garlic, pinch of salt.

6) 1 dl of water, ½ red onion, 1 red sweet pepper. Seasoned with salt, lemon juice and a dash of elderberry vinegar. Fresh, aromatic. I think it is a wonderful drink for a tasty meal. I had it to night with the raw romanesco and the guacamole. A great meal.

Tomorrow for lunch I will experiment the Bruxelles sprouts.