Blood type diet

4 egg yolks*
2 teaspoons salt
2 teaspoons dry mustard
Dash cayenne
1/2 lemon, juiced
2 tablespoons water
2 cups canola oil
Begin with all ingredients at room temperature, they will
emulsify more readily.
In a food processor or blender, process the yolks, salt, mustard,
cayenne, lemon juice and water together to form a stable base.
With the motor running, add a few drops of the oil, the mixture
will begin to thicken.
Then, begin adding the remaining oil in a thin, steady stream.
Scrape down the sides of the processor/blender. Check seasoning.
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Recipe courtesy Tyler Florence
4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and
chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
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Recipe courtesy Family Circle Magazine
2 tablespoons all-purpose flour (use flour that works for you)
1 1/2 pounds skinless chicken thighs
1 tablespoon olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 cup golden raisins
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Recipe courtesy Family Circle Magazine
4 boneless strip steaks (3 pounds total, 1-inch thick)
1/2 teaspoon salt
1 tablespoon cracked black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 teaspoon dark-brown sugar
Season steaks with salt. Press pepper on surfaces.
Heat oil in large heavy skillet over high heat. Add steaks. Lower
heat to medium; cook, turning once, 4 minutes per side for rare,
6 minutes per side for medium-rare, and 8 minutes per side for
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Recipe courtesy Alton Brown
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to
500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over
high heat. Coat steak lightly with oil and season both sides with
a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30
seconds without moving. Turn with tongs and cook another 30
seconds, then put the pan straight into the oven for 2 minutes.
Flip steak and cook for another 2 minutes. (This time is for
medium rare steaks. If you prefer medium, add a minute to both of
the oven turns.)
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Substitute the pasta you like (rice, spelt etc) and drop the
avoids from the sauce (capers, anchovies and Worcestershire) or
use them as you see fit. It might also be fun to use spinach or
other beneficial green for the sauce instead of the parsley.
Flat Iron Steaks with Great Green Sauce and Nutty “Roni-N-Rice”
Recipe courtesy Rachael Ray
Rice:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1/4 to 1/3 cup broken thin spaghetti or vermicelli pasta
2 ounces (1/4 cup) slivered almonds
1 cup enriched white rice
2 cups chicken stock
2 tablespoons chopped flat-leaf parsley
Steaks and Sauce:
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Weston A. Price Foundation carries this as heavy in nutrition. Also, this
dentist’s research will make you think twice about a root canal. So sorry
Dr. Dean Ornish…(I grew up with the Ornish’s- very cool family with whom
to celebrate Passover.)…saturated fats really do a brain good.
We have spring water piped into our barnhouse- it is delectibly hard and
tasty- no good for cleaning clothes or making our whites whiter. So we dress
dingy and feel pretty good with no chlorine or flouride.
What kind of jerky? I have kinda enjoyed Shelton’s Turkey Jerky (reminds me
of a song by NCM-non-compus mentis- in the 80s called Turkey Lurkey). Is
your jerky nitrited? (being from the South and all, it is difficult to ask a
gentleman about his jerky, but for information sake, I must break
tradition-LOL).
Our seamstress, Elweana, calls our bodies “earth suits”. She believes in a
resurrection.
Joy-daughter to health queen Betty- also virtual sponge when it comes to
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Jill, I’m so glad that the blood type diet is working well for you so far. I
have had a very similar experience ~ I can tell in my body that it is working
for me. I have to laugh though, hearing about the raw foodists who claimed
there is no scientific evidence for the BTD! www.dadamo.com has so much
information about studies, etc. I go by what works for me in my body, but for
folks who want to look at the science, there’s a lot out there!
Axel, count me in for the water tasting party (I gotta get me some gray sea
salt), but I’ll pass on the licking, unless I can bring my fiance’ Paulita

I am currently without any of my ER4YT books - I just moved, and half of my
stuff is still in
storage. My 6 yr old has been fighting excema. After watching his diet
carefully and still
not having it get better, I started him on a children’s acidophilus suppliment
to help
balance his intestinal flora The candida die off is giving him hives. I’ve had the same problem before in
the past, and
I got a lot of relief from eating a few spices D’Adamo specifically listed for
hives/candida
in Live Right 4 Your Type.
The help I need are which spices these were. I remember cloves. I think thyme,
or
rosemary, or both, but I can’t remember for sure, and I can’t think of any
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*excuse me for being late* I read some posts, others I did not. I missed a few
days here and there.
Date: Thu, 8 Jan 2004 00:22:12 -0800
From: “Michael Anders” <Gaialandscapes@…
Subject: Michael looking for a sign…
Hey Thomas,
Thanks for responding to my confusion…
The program I have been using to track my meals in terms of calories, fat,
protein, carbs and vitamins, etc. is from FitDay.com; there must be some error
in the way it measures fat in some foods. It lists Ghee as having 13 gms. of fat
per tablespoon, olive oil (14 gms/tblsp), egg (5 gms/egg), squash (1 gm/squash),
banana (1 gm/banana), almonds (7 gm/22 almonds), etc… I think I may have
entered some things incorrectly…still, it would seem to be very challenging to
get 180 gms. of protein (720 calories), 180 gms. of carbs (720 calories), and
figuring a total of 1800 calories/day, leaves about 360 calories for fat (40
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