Blood type diet

Donna Mae,
Thank you so much for all that testing! Would it be okay if I posted your
recipe to my nonnie list? We are always looking for good ways to eat our
greens Paulita

Here’s another recipe from The Good Breakfast Book for those of us
who still keep a little grain in our lives. This one is especially
good if you share your meals with somebody who is type A:
Raised Buckwheat Cakes
The night before.
¾ tsp yeast
2 cups warm water
1 ½ cups buckwheat flour
Dissolve yeast in water stir in flour. Let stand for one hour, then
cover and refrigerate overnight. The next morning stir in:
¼ tsp baking soda
½ tsp salt
1 Tbsp. Molasses
Drop by ¼ cupfuls on hot, lightly oiled skillet. Cook as for all
pancakes. Makes 16.
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I have been experimenting and have a greens recipe that is compliant in that
all ingredients are either neutral or beneficial for both secretors and
non-secretors, type O.
Most people who think they don’t like greens have had them prepared the
traditional way, where leaves, stems and a big ole’ hamhock are thrown in a pot
and
boiled for three hours or more. When that’s done, you get a big pile of
bitter glop, and your house stinks to high heaven.
I tried several substitutions using turkey ham, smoked turkey, and beef
pastrami, and they tasted fine. However, it seemed that finding organic
versions
of these products would be very difficult, so I came up with a non-meat recipe.
The greens taste great as a side dish to meat, so it’s part of a complete
meal anyway.
I made this recipe with collard greens, and also a mixture of 1/2 collards
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People on this list have tried the approach of quitting wheat “cold
turkey”, and others have reported tapering off gradually. Both methods have
received
good reviews. It is probably best for you to see which way you can do this.
For me, I found I physically could not eliminate all wheat at once. My body
had become so habituated to the heightened insulin and adrenaline rushes that
result from wheat, that when I quit it all at once, I became dizzy and
lightheaded. This is not funny, I almost fell off a cliff while hiking.
What worked for me was to greatly reduce wheat in my diet. I put wheat and
other carbs at the very top of the food pyramid, and I ate small amounts,
decreasing weekly. Over time, I also substituted compliant grains, such as
spelt
and rice. As I progressed toward full compliance, and my body became
accustomed to my new diet, I lost a lot of weight (I needed to), I felt much,
much
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Hi,
I have just started investigating ER4YT and I’m struggling with the idea of
giving up wheat. Can you give me some tips? Is it best to substitute with
neutral/beneficial flours or just give up bread-type products.
I’d love some advice.
Annette

Dr. D has added a lot of new content to his website, including the
blood type link disease information and health protocols like what
are found in his Encyclopedia. I was just looking at some of the
protocols on the website and the interesting thing I noticed is that
some of the recommendations in the health protocols have changed
compared to what is in the Encyclopedia.

I found this in one of my cookbooks and gave it a try. I really
liked them!
Carrot Cupcakes
(from: the Good Breakfast Book by N & D Goldbeck)
3 eggs, separated
1/3 cup honey
½ cup grated carrot
½ cup finely chopped walnuts
½ cup soy flour
½ tsp cinnamon (I substituted ginger)
Preheat oven to 350F. Beat egg yolks and honey until thick. Add
everything except egg whites. Beat egg whites until stiff and fold
into carrot batter. Spoon into well-oiled or paper lined muffin cups
and bake 25 minutes. Makes 12 cupcakes.
I also tried the pumpkin cookie recipe on the back of the “Bob’s Red
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Ingredients:
1 cups (less 2 Tb) Tepid Water
2 cups Spelt Flour (White)
1/2 tsp Sea Salt
1-1/2 Tb Baking Powder
3 Tb Vegetable Oil
Preheat oven to 425°F, set aside a baking sheet.
In a mixing bowl, whisk together the flour, salt, baking powder.
Combine the water and oil and add all at once to the flour
mixture. Beat 10 strokes. Drop in mounds onto baking sheet. Bake
12 minutes until firm to the touch and lightly brown on the
bottom.

Don, my vote for the next sweet potato baking experiment is muffins. I miss
muffins like crazy! Or biscuits ?? I love those, too!
I just realized today that spelt is an avoid for non-secretors. Thought I would
mention that for any other nonnies who were reading all those yummy-sounding
spelt recipes.
I made kamut biscuits this weekend and they were pretty darn tasty considering
that I used no milk. They were 100% nonnie-compliant Paulita

Quite good, full-flavored and not heavy.
Adapted from Quick Drop Biscuits recipe in Joy of Cooking:
1 c kamut flour
1-1/4 tsp baking powder** (see recipe below)
1/4 tsp finely ground sea salt
3 tbsp cold unsalted butter, cut into pieces
3/4 c Gerolsteiner sparkling mineral water
Whisk together thoroughly first three ingredients.
Cut butter into dry ingredients with a pastry blender until butter
pieces are no bigger than a pea.
Add sparkling mineral water.
Mix until the dry ingredients are well moistened.
Batter should be moist and sticky but not smooth.
Use a teaspoon to form walnut-sized scoops of batter; use another
spoon to scrape the batter onto the baking sheet, spacing about 1-
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