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.


    • 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



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.

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…

Homemade Tuna Fish (A, AB & O)

Once you begin making your own tuna fish, you may not want to go back to eating the canned variety ever again!
  • one pound yellowfin or ahi tuna steaks
  • salt and pepper to taste
  • homemade mayo (click here for recipe) (1-2 T; follow the 80/20 rule by using 80 percent tuna and 20 percent mayo)

Preheat oven to 350 degrees. Spray a baking pan lightly with oil and place tuna on pan. Sprinkle with a little bit of salt and pepper and cook for about an hour or until tuna is fully cooked (will easily flake).  Refrigerate tuna until it has cooled and firmed up. Stir in about one tablespoon of mayo or more to your liking.  Sprinkle with a little bit of salt and pepper or any of your favorite spices.
Try adding chopped celery or cucumber for some crunch.

Wrap up in lettuce leaves as an alternative to bread or crackers and to follow proper food combining!

Homemade Mayo (A, AB and O)


This recipe will literally only take a few minutes to make.  Taste the difference between homemade and store bought mayo!

Only three ingredients:

  • one whole egg and one egg yolk (at room temperature)
  • 2 T freshly squeezed lemon juice
  • 1 1/2 cups canola oil

Using an immersion blender, mix the eggs and lemon juice. Slowly add the canola oil in a slow stream and mix until you reach a thick consistency.

Store in a glass jar for up to two weeks in the fridge.

Meal ideas: Tuna fish, potato salad, salad dressings: honey mustard or ranch, wasabi mayo (add wasabi powder to your desired taste and mix together), egg salad

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.


  • 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


  • 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.


  • 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


  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.

Homemade Pesto (A, AB, O)

Did you know that there are more than 60 varieties of basil out there? And that basil is considered an anti-inflammatory food?

Try this dairy-free pesto recipe and add to your next rice, veggie or seafood meal to kick it up a notch!

  •  3 Tbs. pine nuts
  • 2 garlic cloves
  • 4 oz fresh basil leaves
  • 10 fresh parsley sprigs
  • 1/2 cup extra-virgin olive oil
  • salt to taste


  1.  In a blender or food processor, combine the pine nuts and garlic and chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, parsley and olive oil and process until a thick green mixture forms. If the mixture is too thin, add more basil or parsley. If it’s too thick, add more olive oil.
  2. Season with salt. Blend together briefly and transfer mixture into a glass container.  To avoid the pesto from discoloring, top with a thin layer of olive oil.  Cover tightly and refrigerate; this can be stored up to two weeks.