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.

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.

Homemade Pesto (B)

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! This version is made without the pine nuts to accomodate type B blood types.

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

directions:

  1.  In a blender or food processor, chop the garlic 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.

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.

Split Pea Soup (A, AB, B, O)

 

Ingredients:

  •  2 T olive oil
  • 1 yellow onion chopped
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 2 cups dried split peas
  • 1 tsp salt
  • 7 1/2 cups water
  • 3 chopped carrots
  • 3 chopped celery stalks
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • lemon wedges

Directions:

In a soup pot over medium heat, saute onion in olive oil until translucent. Add garlic and bay leaf and cook for a few minutes. Add water, peas and salt and bring to a boil. Reduce heat to low and allow to simmer for 2 hours, stirring occasionally.

Add the carrots, celery, parsley, basil and thyme and simmer for an additional hour or until vegetables are slightly tender.

Squeeze fresh lemon juice over soup for extra flavor if desired.