Ingredients:
Dough:
1/2 tsp. dry yeast
1 cup lukewarm water
2 cups spelt
1/2 tsp. sea salt
3 tbsp. olive oil
Topping:
2 tbsp. olive oil
1 tbsp. crushed fresh rosemary leaves
1 tsp. coarse sea salt
Directions:
Place yeast in a bowl with 1/2 cup of the lukewarm water and stir
until dissolved. Add remaining water, oil, salt and flour and mix
well. Cover bowl and let rise in warm place until double in size.
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This is a wonderful wheat free alternative to the delicious
Italian specialty.
3 cups Spelt flour
3 Tbl. Maharishi Ayurveda Ghee with Rosemary
1 Tbl. Pitta Churna
1 cup warm water
1 tbl. sugar
1 envelope dry yeast
1 Tbl. dry Italian herb mix
Garlic paste (optional)
1 tsp. salt
In a large mixing bowl, combine the yeast, water and sugar and
let stand covered for about five minutes. The yeast will appear
to “bloom”.
Stir in 2 tablespoons of melted Maharishi Ayurveda Ghee with
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I know it says whole wheat flour but I’m wondering if you could
substitute spelt and what adjustments you would have to make?
BREAD, Focaccia - Onion and Red Bell Pepper
The batch size is designed to be used in an automatic bread
machine for mixing only.
Ingredients:
Bread:
3 tsp. Yeast
3 cups Whole Wheat Bread Flour
1 tsp. Lecithin (soy)
1 tsp. Olive Oil
1 tsp. Salt
1 Tbsp. Molasses (unsulphured)
1 Tbsp. Garlic (powder)
1 Tbsp. Basil (dried)
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by Rebecca Wood
Yield: Two 8 ½” x 4 ½” loaves
Spelt bread has a pleasing, nutty flavor and a substantial
texture. It makes great breakfast toast, canapés and sandwiches.
For a lighter flavor and texture, use up to 50% white spelt
flour. If white spelt flour is not available in your store,
request it. Note: it is important that you don’t overknead spelt
dough.
1 tablespoon active dry yeast
2 cups warm water (105° to 110° F)
3 tablespoons honey
3 tablespoons melted butter
2 teaspoons sea salt
6 cups spelt flour (use any combination of whole or white spelt)
Combine the yeast, water and honey in a large warm bowl. Let
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Don, can’t wait to hear the results of your sweet potato brownies! 
Thank
you for all the info!!
Donna Mae, I am so grateful that you are testing greens recipes. Look
forward to hearing the results.
Paulita
I’ve tested several greens recipes and BTD alterations in the last few days.
So far, I have indeed discovered that increasing the onion/garlic and adding
some honey helps make up for flavor lost by dropping the pork products. Also,
I have found that I can successfully substitute red wine for the various 1/3
- 1/2 cup vinegars in each recipe.
I’m still working on this, and will post some recipes within the week.
Thanks for the feedback on turnip greens. I guess if they haven’t been
tested by Dr. D., then we really don’t know, and I do hate to just assume things
are “neutral”. There are so many HB greens, it’s not a big deal to omit turnip
greens, or at least eat them only very occasionally.
Back to the lab……
Okay, refresh my memory: what is wrong with commercially produced
eggs? I believe Thomas called them “poison” the other day. I can
think of lots of touchy-feely/vegetarian/karma type reasons not to
eat them but how about some more scientific ones?
Robin
Robin thanks for the links. I am curious about evolution, primitive
societies, ancient healing arts and religions, and the dietary restrictions that
evolved from all this. I am just starting to think about all this, and do some
research with my sister-in-law Lois. I will pass on any interesting tidbits I
come across.
Don’t know if you’ve seen previous links on this site, but several list
members here have looked into some of the “Paleolithic” diets that are out
there.
These diets tend to be consistent with Dr. D’Adamo’s research, as they stress
the food a caveman would have eaten. As Lois explains it (she’s writing a
book!) our bodies have not evolved since then: Certainly our bodies have not
evolved to accomodate the mass production/artificial glop that has entered our
food chain in the last 200 years. Cavemen were hunters and gatherers. They
didn’t hunt hydrogenated fats, nor did they gather high fructose corn syrup,
growth hormones or glycol propylene. Have you looked at the “Paleo” diets?
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greens: collard, beet, dandelion, kale, chard, etc., are in season now until
March/April. They are mostly all Highly Beneficial (except Mustard Greens,
which are Avoid for Secretors, Neutral for Nonnies). They are the best sources
of vitamins A,C & E, as well as calcium and iron.
I am testing a few recipes that recently appeared in the New York Times
Magazine. They are traditional southern recipes, using pork products and pork
broth. I will test using chicken and beef products, and post the recipes if
they
work out, when altered for BTD.
I cannot find the status of turnip greens in ER or LR, nor is it on the
TYPEbase at Dr. D’adamo’s website. Shall I assume it is neutral?
Shauna, Thomas is right. Don’t let your husband’s reluctance to change his
diet cause you to neglect your own health. I have been on the BTD for 5 years,
and my husband is just starting to accept and follow the plan (in the last 6
months). He is type O like me. For the last five years, I just didn’t eat a
lot of what he ate. For instance, if he made waffles for breakfast, I would
have some eggs. If I made meat and salad for dinner, and he wanted potatoes,
then I made meat and potatoes for him. If he made a big bowl of pasta for
dinner, I would pick out the meat and veggies, and add a salad on the side. He
is
five years younger than me, but as my health has improved, something funny
happened. I lost over 25 pounds, my skin became radiant and supple, my hair
became shiny, my energy levels went way up, and I was never, ever sick.
Everyone
we met thought I was married to a much older man! His curiosity and vanity
finally got him to try this, and so far he has lost 20 pounds (he was a good 50
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