Blood type diet

H everybody
I’ve had a hard time getting the ER4YTY-O list to work again on my ‘puter
since I got back from my Thanksgiving jaunt. Haven’t been any postings.
Hope it’s my setup.
I wrote to the list about the fact that after two and a half months on the O
diet I got diarrhea which just won’t quit. Tests show no pathogens or
parasites. I am scheduled to see a gastroenterologist. Meanwhile, last
weekend I decided to try switching from vegetables, meat and a little fish
to vegetables, fish and a little meat. The diarrhea stopped.
I am on the lookout for interesting recipes. The original for this
rutabaga-parsnip au gratin came from Prevention’s “Cooking for Good Health.”
I substituted O friendly ingredients. It was quite yummy and even better
the second night warmed up.
1 pound rutabagas, peeled and thinly sliced
1 pound parnsips, thinly sliced

clove garlic, copped fine
bay leaf
1/2 cup fat free chicken broth
1/2 cup soymilk
2 tablespoons spelt flour
1/2 cup minced parsley
1/2 teaspoon taragon
Crumbled rye krisp for topping
2 scallions, chopped
Place the rutabagas, parnsips, garlic, and bay leaf in a saucepan and cover
with water. Simmer for ten minutes, stirring often.
Place the chicken broth, soy milk, taragon, and spelt flour in the blender
and give them a whiz till you have a smooth sauce. Place in a small pan,
heat up and whisk until creamy.
Drain the rutabaga and parsnip, discarding the bay leaf and garlic. Arrange
in a baking dish. Add 1/4 cup parsley to the soy milk-chicken broth gravy
and pour this over the vegetables. Top with the scallions and crumbled rye
krisp. Bake in 400 degree oven for 20 minutes. Sprinkle the rest of the
parsley on top when you serve it.
This low fat dish (as low fat as your chicken brothe and soy milk are)
serves 4.
Aikya

This entry was posted on Friday, March 21st, 2003 at 1:34 am and is filed under health subjects. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.