Food for “A” blood types

Deb May 26, 2005

“A” blood types sometimes have trouble figuring out what to do with their Beneficial foods. Here are a few recipes I have collected from various sources. They may also be suitable for other diets in the same “family” eg. Agriculturist, liver cleansing or vegetarian.

A word of caution however. “Your Health At Risk” by Dr Toni Jeffreys talks about soy. Because of the effect it has on hormones, she feels it is beneficial for women, but not for men or children. (I know of one case where an A type man almost completely lost his sex drive after having a tofu shake every day for breakfast. Thankfully things returned to normal when he stopped having it.) Recent research suggests that the supposed health benefits for women are also not true.

There is always the worry about whether it has been genetically modified as well. Before making any of these recipes, check out the safe ways to eat soy, and make your own decisions.

KARLA’S QUICK AND EASY “A” TYPE RECIPES

Karla is an “O” but took up the challenge to find ways of feeding her “A” husband his HB foods. Some of these recipes work well for a combined A/O household.

Kasha

Kasha is an A beneficial.  It’s good to have it sitting around in the frig to add to meals & it’s easy to make. Stir one egg (or two egg whites) into 1 cup of dry buckwheat groats until the groats are coated.  Transfer them to an oiled or non-stick skillet with a lid, & saute at medium heat until the groats are separate & dry. Add 2 cups boiling water, 2 Tbs butter, a dash of salt, & a little garlic powder, & stir.  Cover tightly, & reduce heat to simmer. Cook for 30 mins.

Ground Turkey or Ground Chicken Meatloaf

Any meatloaf recipe can be turned into a turkey or chicken meatloaf recipe.  If you make enough, you’ll have plenty of leftovers to eat “On the Fly.” Usually, 1 lb meat, 1-2 eggs (or egg whites), 2 Tbl soy sauce, diced onions, shallots, or minced garlic, or perhaps diced celery.  1 Cup any cooked grain, like Kasha or rice. 1 cup steamed spinach is also nice to add.  Mix well (I use my hands), & bake in uncovered pyrex at 350 for 30-45 mins, depending on size of meatloaf.

Silly Peanut Butter Thing

Spread peanut butter into celery stalks, & dot with organic raisins. This is a very “comfort food” kind of thing.  I put almond butter on mine, & we giggle a lot while we eat these.

Sorta Waldorf Salad

Slice up 1 or 2 heads of romaine lettuce, 1 medium apple, 5-6 celery stalks, & 6-8 oz of chicken or turkey breast.  Add 1/2 cup chopped walnuts or almonds, 1/3-1/2 cup of homemade mayonnaise, & 3 Tbs soy sauce.  Toss & mix.  If it’s too dry, add 1/4 or less cup pineapple juice.  This salad is deadly good, & it travels well if chilled!

Basic chicken & fish sauce

Always make sure to cook flesh foods in an A Beneficial sauce. Place chicken breasts or fish fillets in a pyrex baking dish, & cover with 2-3 Tbs soy sauce, one dollop of frozen pineapple juice per piece, & sprinkle with ginger, garlic, & turmeric.  Experiment with sprinkles of other herbs & spices at your whim. Bake covered at 350 for 10-20 minutes, flip meat, then bake uncovered for 10-15 minutes, depending on the size & type of meat. You can also substitute 2-3 TBLS fresh lemon juice for the pineapple juice if you want a tangier meal.

Tuna Salad for “Fly” meals

Canned Tuna isn’t a perfect food, but it makes life easier for busy people.  We mix tuna with celery, dried onion bits, & mayo, & take it with us.  Sometimes, we mix it with celery, diced apple, & sliced almonds, along with the mayo.  It’s very good.  A types can have it on Ezekiel bread, but for O type partners who don’t eat grains, just eat it over green salads.

Easy Soups for Anyone

Some people make soups into a secret society rite.  I just don’t have time for that!!!  We make soups by filling a BIG pot 1/3-1/2 full of water (with 1/4 cup soy sauce), cutting up whatever beneficial veggies we have in the frig, adding whatever herbs we’re in the mood for, & bringing the whole shebang to a boil.  We turn down the heat & simmer for about an hour, & it’s soup, man!  Add the juice of one lemon before serving, & it’s really good! A BIG pot of soup usually lasts for 2-3 days.  It’s very handy to have around. Now, you can make it nicer by sautéing garlic & onions in a little olive oil, & adding your herbs or spices (thyme, rosemary, basil, turmeric, paprika, whatever!) to the saute, then adding the water, soy sauce, & the cut veggies, but only if you have time. We don’t often add meat to our soups, because we like to have a mess-o-veggies around.  The soup keeps longer in the frig if it has no meat.

A-healing Corn Bread

Cornbread is the easiest homemade bread, & it’s a healing thing for A’s. Mix 1 cup corn meal with 1/2 cup soy flour, 1/2 cup rice flour & 2 tsp baking powder.  Stir in 1 egg, 1/4 cup honey, 1 cup soy milk, & 1/4 cup oil (NOT olive–it’s too heavy.  Use almond, walnut, or sunflower). Mix & pour into well-greased square baking pan.  Bake at 425 for 20-25 mins. Take out, & spread butter over the top while it’s still hot. Keeps very well in the frig & may be okay for freezing, too.

TEMPEH SPREAD (A, O)

I found this recipe on Dr Andrew Weil’s website. Serves 3-4

  • 1 package tempeh
  • 4 large garlic cloves
  • 1/2 tsp celtic sea salt
  • paprika
  • olive oil

Put garlic & sea salt in food processor & process. Add roughly chopped tempeh & a sprinkling of paprika & process till tempeh is well broken up. Add just oil to get to spreading consistency. Use as a spread on bread. Best if then grilled. Serve with a salad.

BAKED TEMPEH (A, O)

Tempeh is also a useful snack for when you’re out and about.

Cut a packet of tempeh in half through the middle, so that you have 2 thin pieces. Cut each iog these into quarters. Sprinkle with sea salt and paprika (or other spices that you like. Bake till golden. Yummy hot, and quite tasty cold as well.

ZUCCHINI MUFFINS (A, O)

This recipe was inspired by a recipe in Dr Cabot’s Healthy Liver and Bowel book. Makes approx 18.

Preheat oven to 200C. Beat together in food processor :  

  • Eggs – 5
  • Braggs Amino Acids (or soy sauce, or tamari) – a slosh
  • Celtic sea salt  – a pinch
  • Paprika – a sprinkling
  • Lemon juice (or cider vinegar, A’s only) – 1/2 tsp

Add, and beat till thick & creamy :  

  • Olive oil – 1/2 cup
  • Baking soda -1/4 tsp 
  • Cream of tartar – 1/2 tsp 

In a big bowl, mix together :              

  • Zucchini, grated – 400g or 14oz (approx 4 med)
  • Carrot, grated – 200g or 7oz (approx 2 med)
  • Red onion, chopped finely – 1 large
  • Garlic – 2 cloves (chopped finely or crushed) – OPTIONAL
  • Red pepper, chopped – couple of Tbs – OPTIONAL (Avoid for A’s)
  • Pumpkin seeds – 1-2 Tbs
  • Sunflower seeds – 1-2 Tbs
  • Parsley, chopped – 1/2 cup – OPTIONAL, or try other fresh or dried herbs, or spinach

Add the egg mixture & mix well. Carefully fold in : 

  • Flour – 6 oz (Buckwheat OR equal quantities buckwheat & millet OR equal quantities buckwheat, millet & split pea – mixing the flours gives a better flavour)

If required, add a little more buckwheat flour to get to a cake mix consistency. Spoon mixture in greased muffin pans, & bake at 200C for 30-40mins or until brown    

SPINACH PESTO SALAD (A,O)

This recipe also came from Dr Andrew Weil’s website origianlly and was adapted it to suit an A/O family. O’s make sure to have a serving of protein with it. Serves 3

Spinach pesto sauce : 

  • 1 bag (app 350g) fresh spinach
  • 1/2 cup fresh basil leaves (packed) – or – sprinkling dried basil
  • 1 tablespoons extra virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoons pine nuts (optional)
  • 1/2 tsp celtic sea salt
  • 1 slice feta (1-2 oz)

Other ingredients : 

  • 1 packet rice pasta
  • grated carrot
  • grated zucchini
  • bean sprouts
  • spring onion, chopped
  • any other salady type veges you fancy

Cook rice pasta as directed. While pasta is cooking, prepare sauce: Wash and stem fresh spinach. Place in a large stainless-steel pot with no extra water & cook, covered, over medium-high heat until spinach starts to steam. Remove lid and toss spinach until leaves are wilted & bright green. Do not overcook. Drain off excess water, then place spinach in food processor with other ingreds. Puree thoroughly. Drain pasta, place in a large bowl, and toss with spinach pesto sauce. Add salad vegs. Serve warm or cold.