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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Egg Salad Lettuce Wraps (A, AB, B & O)

Make a full meal out of this easy recipe and follow proper food combining by using iceberg or romaine lettuce leaves instead of bread or crackers.

  • 5 hard boiled eggs, chopped (whites and yolks)
  • 1/4 cup finely chopped celery
  • 1-2 T mayo–click here for the recipe (you don’t want to OD on the mayo in order to follow the 80/20 rule: 80 percent eggs and 20 percent mayo)
  • salt and pepper to taste
  • 6 iceberg or romaine lettuce leaves

 Combine the eggs, celery and mayo and mix well.  Add salt and pepper to taste. Place in one lettuce leaf and wrap up like a burrito.

For extra flavor, add different spices suitable to your blood type : cayenne, paprika…

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.

Quinoa (A, AB, B and O)

 

Not only is quinoa great for ALL blood types, it has a delicious, nutty flavor. Try quinoa in place of rice or couscous and add some steamed veggies for a complete meal.

Ingredients

  • 1 T Olive Oil
  • 1 cup uncooked quinoa
  • 2 cups veggie broth or water
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Freshly squeezed lemon juice

Directions

  1. Heat olive oil in a saucepan on medium heat.  Add the quinoa and toast for about 5 minutes, until lightly browned (this brings out a nuttier flavor in the quinoa). Pour in broth, add garlic and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  2. In a bowl, fluff quinoa together with parsley and salt and drizzle with some fresh lemon juice.

Roasted Kale (A, AB, B, O)

One bunch of organic kale (about 5 leaves)

2 tsp Olive oil

Coarse Sea salt

• Preheat oven to 300 degrees F

• Wash the kale and tear the leaves from the stem into bite sized pieces

• Toss in a large bowl with the olive oil to lightly coat the leaves

• Spread leaves single layer onto a baking pan

• Sprinkle a little bit of sea salt onto the kale (believe me, a little goes a long way)

• Roast for 7 minutes

• Turn leaves over to prevent burning and roast for another 7-10 minutes

• Kale should be crunchy and brittle

Add some curry or chili powder priot to baking for extra flavor. Any leftover kale store at room temperature in a ziplock bag.

Did you know kale contains compounds that may lessen the occurrence of some cancers? Click here to discover more about the wonders of kale.

Asparagus Frittata (A, AB, B, O)

 

Ingredients:

3 T olive oil

½ pound fresh asparagus, trimmed and cut into one inch pieces

½ pound fresh portobello mushrooms, sliced into ½ inch pieces

6 eggs

1 T water

1 tsp chopped fresh thyme

3 T grated parmesan cheese (for B types) or 3 T mozzarella (for A, AB and O types)

Directions:

• Preheat oven to 325 degrees F.

• Heat olive oil in an oven-safe skillet over medium low and stir in asparagus. Cook until the asparagus is tender.

• Stir in the mushrooms and continue cooking 5 more minutes.

• Whisk together eggs, water and thyme in a bowl. Pour the egg mixture into the skillet and reduce heat to low. Cover and cook for 5 minutes.

• Transfer the skillet to the preheated oven. Bake 10-15 minutes, or until eggs are no longer runny. Top the mixture with the cheese. Turn on the broiler and broil until cheese is melted and slightly brown.

Adapted from the Allrecipes, Asparagus and Mushroom Frittata recipe, to accommodate all blood types.

Onion Salad Dressing (A, AB, B, O)

Ingredients:

  • 3 T rice wine vinegar
  • 4 T olive oil
  • 1 tsp bragg’s all purpose seasoning
  • 1/2 tsp sugar
  • 1 T grated white onion

Blend together all ingredients except oil. Add oil in a slow stream and mix well.

Tastes yummy over baby spinach leaves (which by the way is a veggie that can be enjoyed by everyone!) 🙂