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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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

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.