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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When I was a raw foodist, the topic of eat right for your type came up here
and there. It is very frowned upon in the raw foodist community. They say there
is no scientific proof behind it. I always held my tongue as I knew nothing
about it. Well, I have to say that since I started replacing the stuff on my
avoid list with stuff on either the neutral or beneficial list, I have felt so
much better.
When I found after eating raw for a year, that I was pregnant, I could no
longer eat raw. It made me sick to even look at produce let alone eat it. Then
after I had my son, I found I could not return to the raw ways. So, I started to
seek what my body needed which brought me here. I don’t care what others say
anymore. The proof for me is right here, in my body.
I am so glad already. It is going to take me a while to work on totally
bringing this way of life into my life, but I know it is worth it.
I just wanted to say that.
Thank you for listening.
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First, Max & Sarah, the guideline I have from Heidi on OTD and a book about
water is 1/2 oz per pound of body weight (not 1 oz per pound of body
weight).
I found Donna Mae’s image of a revised food pyramid with meat & greens at
the bottom very helpful! A way for me to visualize how to focus my portions.
What’s brilliant about this is that it shows what the focus of the O diet
needs to be . . . that it’s not just about avoiding the avoids . . . it’s
about including and focusing on the beneficial foods ~ in the right
proportions. It reminds me that Dr. D’Adamo suggests adding beneficials
before eliminating any avoids . . . that eating the foods that are best for
us is that important . . . and it probably helps set the stage for having
some good habits in place before trying to cut back on the avoids. Though I
didn’t approach it that way! (I eliminated avoids first then out of
desperation started eating more beneficial meat, fish & greens).
Paulita

Don, THANK YOU for the recommendation re. Good Health brand of sweet potato
chips. Very exciting as I am still focusing my cooking time on my beneficial
foods ~ meat, fish, & greens.
Axel, THANK YOU for this lovely, lovely poem ~ definitely reflects the way I
feel “in tune” with myself and my body when I am eating well ~
xoxoxoxox, Paulita
From: “Axel Hultman” <a.hultman@…
Subject: The Path
“Peace originates with the flow of
things– its heart is like the movement
of the wind and waves. The Way is like the
veins that circulate blood through our bodies,
following the natural flow of the life force. If you
are separated in the slightest from that divine
essence, you are far off the path.”
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Eileen and all,
I wanted to mention that green beans actually come out of the “bean”
category (not the vegetable category) if you are using the LR4YT frequency /
portion guidelines.
I was unhappy to discover that, but alas, it’s good information to have.
That broccoli as a beneficial vegetable is so much preferable to green
beans, a neutral bean.
Paulita