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2 cups cold water
1 heaped tsp kuzu, dissolved in 2 tsp cold water
1 umeboshi plum
5-6 drops ginger juice
2 tsp shoyu or tamari


qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico


Melt the kuzu in the 2 tsp water in a small saucepan. Add the crushed plum pulp and the two cups of water. Bring to the boil and stir until the kuzu becomes transparent. Add the ginger and simmer for a few minutes, then add the tamari. Drink immediately.

Recipe by Elena Alquati, president of the L’Ordine dell’Universo association (MI).

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