Blood Type Diet Recipes (Part 1: A & B)


We’ve discussed about a blood type diet popularized by Dr.D’Adamo in the previous article. Now, if you are intrigued by the idea of eating according to your blood type – or just simply looking for alternative meals ideas -- here are some recipes for you to try:

A Blood Type

Asparagus Fries

• Asparagus, however much you like
• 1 tablespoon olive oil per pound of asparagus
• sea salt to taste

Directions:

1. Cut off woody end of asparagus (hold below blossom and end of stalk and bend the stalk gently as if folding, discard the cut end).
2. Line a pan with foil and pre-heat broiler.
3. Lay out the asparagus in a line on the lined pan and sprinkle with olive oil first then flake sea salt.
4. Broil for 7-9 minutes, very close to the broiler coil then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalk).
5. Eat with fingers.

Blueberry Cranberry Spelt Muffin

• 4 eggs, beaten
• 1 cup olive oil
• 1 cup honey
• 4 teaspoons lime juice
• 1-1/2 cups frozen blueberries, rinsed
• 1-1/2 cups frozen cranberries, chopped
• 1 teaspoon vanilla, if desired
• 3 cups spelt flour
• 1-1/2 teaspoons baking soda

Directions:

1. Mix wet ingredients in one bowl, dry in another.
2. Combine dry ingredients into wet and mix well.
3. Fill muffin cups about 3/4 full.
4. Bake @ 350 Fahrenheit for 25 minutes.
5. Yields about 24 muffins.

Carrot - Cucumber - Apple Smoothie

• 4 carrots
• 1 cucumber
• 1 apple
• 1/2 cup of rice milk
• honey to taste
• 2 ice cube trays or use crushed iced

Directions:

1. Cut off ends on carrots, peel the cucumber and cut the apple (leave skin on-no seeds).
2. Blend all the ingredients together. Serves 4-6.

B Blood Type

Roasted Onion and Fig Jam Appetizer

• 1-1/2 pounds onions, cut in chunks
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 2 tablespoons fig preserves (if preserves not available, substitute 1 tablespoon honey mixed with 2 finely chopped dried figs.)

Directions:

1. Toss onions and olive oil in a roasting pan.
2. Roast in preheated 450 F oven for 30 minutes or until onions are caramelized, tossing onions halfway through roasting time.
3. Scrape up any browned bits in pan.
4. In a food processor, chop onions until minced and sticky.
5. Remove to a bowl.
6. Stir in fig preserves and salt.

Seaweed/Kelp Fruit Smoothie Boost

• 1 orange
• 1 banana
• 1 apple
• 1 handful blueberries or strawberries (optional)
• 2 tablespoons powdered flax seeds (can be powdered in coffee mill)
• 1 teaspoon kelp powder
• 1 cup yogurt

Directions:

1. Place all ingredients into blender.
2. Blend until smooth.

Pasta with Sausage and Peppers

• 1 pound mild bulk or Italian sausage (compliant meat)
• 2 medium sweet red or green peppers, coarsely chopped
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup snipped parsley
• 1 teaspoon dried marjoram, crushed
• 1/2 teaspoon sea salt
• 1/8 teaspoon table pepper
• 1/2 cup grated Parmesan cheese
• 10 ounces hot cooked pasta

Directions:

1. In large skillet cook sausage, red or green peppers, onion, and garlic until meat is brown and veggies are tender.
2. Drain off fat.
3. Stir in parsley, marjoram, salt and table pepper.
4. Bring to boiling; reduce heat.
5. Cook and stir over medium heat for 6 to 8 minutes or until slightly thickened.
6. Toss sausage mixture and Parmesan with pasta till coated.
7. Serve immediately.
8. Makes 4 main dish servings.

Recipe Courtesy of dadamo.com

photo: livestrongcdn.com

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