Blood type diet

Joy ~ soy is an avoid for non-secretors. I think in general beans are not
great for O’s, especially compared with meat and fish protein.
Christine ~ are you adding lemon and/or sea salt (squeeze / pinch per quart)
to your water? Just a thought that may ease your feeling like you are
“forcing” yourself to drink . . . over time I’ve learned to detect the more
subtle signs of dehydration that occur way before thirst for me . . . hence
no more “forcing” Leslie ~ Heidi has said quite a few times on her On The Diet column at
dadamo.com that they haven’t been tested and therefore can be considered
neutral by healthy folks not trying to lose weight. However, you know me, I
wouldn’t touch unknown sweeteners with a ten foot pole!
Paulita

Has anyone checked the One A Day WeightSmart vitamin?

If I am O positive does that me I am a secretor?
Jill

I made the Herb Bread recipe from CR4YT last week and had the
drastic collapse that seems to happen often with spelt. So this
time I changed the setting from the Basic White (recommended in
the book) to the Rapid setting and it worked wonderfully. Rapid
only kneads and raises once so it doesn’t overwork the flour.

Not even chocolate chip cookies can compare.
They gave that recipe for carob chip cookies in the book. I made them
yesterday, they were very good. Should have greased the pan though…
Jill

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.

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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