Doctor Mozzi’s recipes – Tasty and gluten-free recipes for the blood type diet

This book is a start: to get better, to change diet and to discover new flavors and little-known ingredients. I have chosen to highlight gluten-free cereals and quinoa because they are almost unknown but versatile and nutritious foods and on which there is currently no publication. Millet and buckwheat are excellent substitutes for pasta, but are not indicated in evening meals, while quinoa is the most suitable for sweet preparations, which however should not be abused. I have not included bread recipes because I would like you to discover all other tasty possibilities. In fact, these cereals are quickly and easily transformed into delicious crêpes, puff pastries or first courses! This book is a manual of good food and good health and can also be an inspiration to change or create many other excellent dishes to eat with taste.