Blood type diet

These days in may part of the world (Berkeley, CA) there are lots of kinds
of squash for sale. My favorite kind are the big green or grey green or
multicolored ones. Names for them include kabocha, sweet mama, turban and I
am sure I’m forgetting some. They are easy to cook. You wash them off, cut
them in half and scoop out the seeds. (Some people like to bake and eat the
seeds but they are VERY CHEWY). Put the squash halves face down in a baking
dish and bake them for 45 minutes to an hour at 300. They are very bright
orange, sweet and delicious.
If you are a single person like me, that will mean you have a lot left over.
Then you can make lots of lucious things with the rest. One of my
favorites, hands down, is squash soup.
The absolutely essential ingredients, besides the leftover squash, are rice
miso and water. Put the leftover squash in the blender. Add a teaspoonful
of rice miso and water, and whirr. Then heat in a saucepan or in the
microwave until hot but not boiling. You can toss in leftover green beans
(more…)

Hi Diane!
Sorry to hear about your episode at the movies with pop corn.
I absolutely am crazy about popcorn and my entire life never attended a
movie without it. Especially with the real butter.
After going on ER4YT, I tried to find substitutes.
The best solution I have come up with is this:
I make sure that I eat an average size meal with meat and vegatables with
oil and lots of seasonings about 45-260 minutes before the show.
Then I sneal Macadamia nuts into the movie with me.
Macadamia nuts are high enough in fat to help me resist the popcorn and
chocolate that smelts so-o-o-o-o-o good in the theater.
There should be a law against making avoids smell so delicious.
The credit for this idea goes to Dr. Atkins. I had put some weight on
that I could not take off and decided to give his induction diet a try.
He also came up with the farmer’s soda of seltzer and cream.
(more…)

<<<<<<<<<<<<Anyone know how to fix artichokes? I’m really not familiar with
them.
I love artichokes and they are highly beneficial. Steaming them can take quite
awhile, up to 20 minutes depending on the size. They are done when you can pull
a leaf out without much difficulty.
It’s fun to put some seasoning in the water when you make them. A bunch of
black peppercorn, garlic cloves, fennel or dill seed . . . but be carefull when
you eat them, the seeds will get stuck down in the leaves and if you don’t want
to eat a whole black peppercorn, keep your eyes open. A fancy cookbook
recommends wrapping the spices into cheese cloth, but I just mind the
peppercorn. I don’t mind eating the garlic!
The books also advise you to trim all the pointy ends off the leaves. It isn’t
really necessary, but it makes them more attractive and less painful, esp. if
you are serving them for company. I usually make four at a time, and save a
couple in the fridge. They are wonderful cold. (I prefer them cold.)
(more…)

Thanks for the info on artichokes - guess I’ll have to expand my culinary
horizons a little!
By the way, how does one determine which avoid foods are lectins and which
are simply labeled too acidic for O’s? I’ve suspected that there is a
difference, but haven’t read anything in either ER4YT or CR4YT that helps
to readily distinguish…
I try to avoid the “avoids”, but occasionally indulge in a real cup of
coffee or a cup of decaf, for instance. Haven’t noticed any ill effects
from either one, but you don’t always notice any side effects with a lectin
food.
So much to learn!
Becky B.

YES PLEASE TAKE ME OFF THE LIST.
THANK YOU SO MUCH

Thanks for the ideas on spinach, Japanese food et al.
I also like the idea of Asian Indian food - curry and rice is very popular
in South Africa where I grew up - must try to make it again sometime.
finding time to cook from scratch is a real problem. Easiest thing is just
to put a roast in the oven and serve with veggies - but a little more
variety would be nice. Maybe someday…?!
Anyone know how to fix artichokes? I’m really not familiar with them.
Re preserves: See if you can find St. Dalfour brand in the store - made in
France (our Wal-Mart carries it!!) Made from fruit (Blueberry is my
favorite) and sweetened only with grape juice - delicious!
More later,
Becky B.

there
are some dishes that I can prepare and freeze in servings for quick meals.
Any recipies for this would be great. Is there a way to make legal
chili?
I couldn’t agree more. Finding the time!! It helps if you can get your kitchen
equiped. Make it the place you want to spend the most time. CD player and a
new set of knives? LOL but it worked for me.
A chile that is not only legal but highly beneficial!
Saute in olive oil a chopped onion (red, yellow, white) add some chopped fennel
if desired.
Season heartily with tumeric, dulse, mustard, garlic, parsley, black pepper
(fresh ground only, the pre-ground has molds) cayenne, and anything else you
think it needs.
Add the leanest ground beef and saute until cooked.
(drain if needed)
(more…)

<<<<<<<<Diane, Thanks for the reality check! Loved your comments and
congratualtions on your one year anniversary! Please forward any great spinach
recipes!! Becky B.
My favorite spinach dish is boiled spinach at a Japanese Restarant or Sushi Bar.
I don’t have the recipe. It’s wilted spinach and not at all boiled, and still
bright green. It’s served cold with a sesame flavored sauce. A good cookbook
with Japanese recipes would probably have it. Japanese food is very O friendly
and I depend on being able to get the right food when I go there, so I haven’t
been motivated to learn to cook it myself. I like to eat foods I don’t make at
home when I go out.
Last night I cheated and had popcorn at the movie. I’ve only had popcorn three
times in the past year. I woke up about 2am and threw up! Last time I have
popcorn!! (These negative reinforcers can be very beneficial to compliance.)
<<<<<<<<<<<<But peppers, curry and ginger help me and seem to make the pain
easier. Of course I do not necessarily recommend them all in the same
(more…)

Hi everyone,
In my first post I wrote.

Diane stated that spinach would increase our levels of oxalic acid……I
thought spinach was a beneficial and have been eating it everyday.