- 4 oz Pork Back Fat boiled, baked or fried in olive oil
- 4 oz Tofu firm soybean curd
- 2 tsp Olive Oil extra virgin
- 2 whole Carrots
- 1 cup Spinach cooked
- 4 tbs Green Bell Pepper chopped and steamed
- 4 whole Broccoli Spears boiled and then cut up
- 2 whole Sardines in olive oil, drained
- 2 cloves Garlic raw, crushed and added before serving
- 1 tsp Ginger dry, ground and added before serving
- 1/2 tsp Mustard dry, yellow and added before serving