Recommended flavors: sour and bitter
Cooking method: green soup, green smoothie, stir frying, short water cooking, crispy food, fresh uncooked food
Grains: barley, millet, green buckwheat, quinoa, spelt sprouts, oat sprouts, wheat sprouts
Legumes: green mung beans, dry green peas, green lentils.
Cooked vegetables: Shitake mushrooms, cabbage, Brussels sprouts, cauliflower, broccoli, kohlrabi, radish (big and small), turnip, chard, spinach, leek, celery, green peas, string beans
Pickled vegetables in vinegar: radish (big and small),kohlrabi, turnip, cauliflower
Fresh vegetables: parsley, coriander, dill, mustard leaves, watercress, rocket, green onion,
Oils: use slightly, flaxseed oil
Seeds: ground flax, pumpkin seeds
Animal: as little as possible
Fruits: apples and pears
Spices: anise, fennel, star anise, micromeria, mint, spearmint, mustard, Umebushi, Umebushi vinegar, turmeric, sage, moss, curry leaves, oregano, basil
Drinks: apple compote, green bitter smoothie, sage ginger tea, micromeriatea
Sample dish: leek soup and green onion