Nopales (A, AB, B & O)

What are Nopales you may ask?

It’s a prickly pear leaf, native to Mexico. The spines are removed from the leaves and the cactus is typically chopped up and used in Mexican dishes such as: huevos con  nopales (eggs with nopales), salsa or in soup.  We found our organic Nopales at the local farmer’s market in Aptos, CA but you can usually find them in Mexican grocerias.

The following recipe is suitable for ALL blood types and works perfectly with the Autumn cleanse.

Ingredients:

    • 2 Nopales leaves, chopped in bite size pieces
    • 2 medium sized zucchinis, chopped
    • 2 yellow crookneck squash, chopped
    • 1/2 medium yellow onion, chopped
    • handful of fresh cilantro, chopped
    • 1 garlic clove, minced
    • olive oil
    • salt to taste

 

Directions:

In a skillet on medium low, heat the olive oil.  Add onion and cook until tender, about 5 minutes. Add garlic and cook for a couple minutes more. Add zucchini, yellow squash and nopales and cook until tender.  Add the cilantro and stir until combined.  Flavor with salt.

You can add a scrambled egg or two to make a warm, nutritious breakfast meal or any of your favorite spices that work well with your blood type.

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Butternut Squash Soup (A, AB, B and O)

Butternut Squash Soup

Kick off Autumn with some butternut squash soup…it will warm you up in no time! Perfect for all blood types and an ideal recipe for the Autumn cleanse.

Ingredients:

  • One Butternut squash (medium size), peeled, seeded and chopped into one inch cubes 
  • half of a medium size yellow onion, coarsely chopped
  • one garlic clove, minced
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 36 oz water
  • 3 T olive oil
  • Salt and pepper, to taste
  • lemon juice, parsley or cilantro, for garnish

Directions:

  • Heat olive oil in a soup pot; add onions, garlic, carrots and celery and cook in oil until lightly browned.
  • Add water and bring to a boil. Reduce heat to low and allow to simmer for about 45 minutes or until veggies are tender.
  • Place soup mixture in a blender and puree until smooth. (I recommend pureeing the vegetables first and then adding stock to your desired consistency.)
  • Pour soup back into pot and add salt and pepper.

Squeeze lemon juice over soup and add cilantro or parsley for extra flavor.