Holiday Recipes for your Blood Type!
Blood Type O:
Main Entry:
Turkey Casserole
Ingredients:
• 2 cups cooked, chopped turkey
• 2 cups cooked rice
• 1 cups chopped broccoli (optional)
• 1/2 onion, chopped
• 1 egg or 1 Tablespoon flax meal mixed with 1/4 cup boiling water (let sit till thick)
• 2 Tablespoons rice flour
• 1-1/2 cups water
• extra rice flour if too soupy
• sea salt to taste
• poultry seasoning to taste
How to make it:
1. Gently saute broccoli and onion in a little oil.
2. When soft, add water, rice flour, and seasonings.
3. Bring to boil, stirring constantly, until slightly thickened (this is gravy and makes a great base for all sorts of casseroles).
4. Mix with turkey and rice.
5. Taste and adjust seasoning.
6. Stir in egg or flax mixture.
7. Pour into greased casserole dish.
8. Bake 30 minutes at 350.
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Dessert
Apple Pear Crisp
Ingredients:
• Apples
• Pears
• 2-3 Tablespoon brown sugar
• Lemon juice (splash of bourbon, optional)
• Whiff of allspice, coriander
• 1/2 cup oats
• 1/2 cup quinoa flour
• 6-8 Tablespoons ghee
• 1 teaspoon cinnamon
How to make it:
1. Peel, core and slice thinly the apples and pears.
2. Add the 2-3 T. sugar and the lemon and bourbon and allspice, etc.
3. Then mix oats, quinoa flour and ghee quickly with fingers
4. add cinnamon and spread around the top of the fruit in a baking pan.
5. Bake 30 minutes at 400 degrees
Blood Type A:
Main Entry: Tofu Turkey
VN, GF
Ingredients:
• 5 lb medium firm tofu
• 1/2 cup sesame oil (no substitutes)
• 1/4 cup tamari
• Stuffing, your choice (but check out great recipe below)
How to make it:
1. For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.
2. Mash tofu well. Line an 11" colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.
3. After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.
4. Mix sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degrees F. for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.
Dessert: Chocolate Dream Pie
(Apple Pear Crisp is also suitable)
Ingredients:
• 2 10.5 ounces (Mori-Nu Lite) Silken Tofu, firm packs
• 3/4 cup Fruit-source (or Honey)[or agave]
• 3 teaspoons Vanilla [or use a BTD compliant substitute]
• 1/2 cup Navita’s Cocoa Powder
• Banana slices or compatible blood type berry fruit• Pre-made pie shell or custard cups (gluten free only)
How to make it:
1. In food processor or blender wip tofu until smooth.
2. Heat Fruitsource or Honey 90 sec. in microwave. (Med-High)
3. Pour over cocoa powder, stir until smooth.
4. Add vanilla.
5. Add chocolate mixture to tofu and continue blending for 1 minute.
6. Pour into premade pie shell or custard cups and chill for 1-2 hours.
7. Garnish with banana slices. (or berry fruit)
Wild Rice Pilaf (or dressing / stuffing)
VN, GF
Ingredients:
• 1 cup wild rice
• 2 cups brown rice
• 2 md carrots
• 2 sm onions
• 1 cup hazelnuts
• Orange zest from 1 orange
• 3 bay leaves
• grapeseed oil; enough for sautéing
• 1/3 cup shiitake mushrooms, dried
• 1 veggie stock cube
• Salt to taste
How to make it:
1. Soak mushrooms in very hot water. Cook wild rice until still chewy. Drain rice and set aside (you may reserve the water for use in the pilaf if desired).
2. Saute onions and carrots in a large skillet. When onions are softened, add dry brown rice and saute 3 or 4 minutes. Add 3 cups water, nuts, bay leaves, zest, veggie stock and mushrooms. Bring to a simmer.
Blood Type B & AB
Main Dish: Apple braised lamb shoulder chops (or rabbit)
Ingredients:
• 4 lamb shoulder chops (or 4 rabbit pieces)
• Salt and pepper
• Olive oil
• 1 small red onion –chopped
• 2 celery stalks chopped
• 2 cloves garlic chopped
• 2 parsnips chopped (remove core)
• bulb fennel – sliced
• 1 green apple (like Granny Smith) peeled and sliced
• cup apple juice
• cup water or stock
• Zest and juice of one lemon
• cup (or less) of maple syrup
How to make it:
1. Season meat with salt and pepper
2. In a large, deep frying pan - brown meat in oil set aside
3. Soften onion, celery, garlic, and parsnips in oil
4. Add salt and pepper to veggies, if desired
5. Add fennel and apple, mix in and cook another minute
6. Nestle the meat back in the pan moving veggies on top of meat
7. Combine the juice, water, lemon, and maple syrup and add to mixture
8. Bring to a simmer, cover and cook 1 - 2 hours until tender.
9. Add more liquid as needed
10. Serve over rice or quinoa with a side of broccoli
Ingredients:
• 1 cup fresh or frozen cranberries
• 1/4 cup vegetable glycerine or agave nectar plus 1/3 cup of the same
• 24 ounces cream cheese or neuchaftel cheese (according to food lists), at room temperature
• 5 large eggs
• 2/3 cup sour cream
• 1 cup pureed pumpkin or winter squash like butternut(thick)
• 1 teaspoon ground ginger
• 1 recipe Faux Graham Cracker Crust for Cheesecakes (SEE BELOW)
How to make it:
1. Make crust and place in a 10 inch spring form pan. Pre bake as per instructions and allow it to cool.
2. In a saucepan combine cranberries and 1/4 vegetable glycerine or agave nectar.
3. Heat for 10 minutes till berries pop and sauce thickens.4. Let cool completely.
5. In a bowl beat cream cheese and 1/3 cup vegetable glycerine till smooth.
6. Add eggs and sour cream and beat till smooth.
7. Put 1 cup of this batter into a blender.
8. Add squash/pumpkin puree and ginger to remaining batter and mix.
9. Pour this batter into the cheese cake pan.
10. Add the berries mixture to the blender and blend.
11. Pour this mixture on top of the other cheesecake mixture.
12. Using a butter knife swirl the cranberry mixture in a spiral pattern.
13. Bake at 325F for approximately 1 hour until the center is still somewhat jiggly.14. Turn off the oven and leave the oven door open for 2 hours until the cake cools.15. Take out of the oven and cool completely then refrigerate.3. Cook over medium heat until the berries begin to release their juices and the mixture thickens, a matter of a few minutes.
• 1-1/2 cups oatmeal ground into a coarse flour
• 3/4 cups almonds finely chopped in processor
• 1/4 teaspoon sea salt
• 1/2 cup agave nectar or honey
How to make it:
1. Mix the ingredients.
2. Roughly pat into shape in cheesecake pan. No need to roll.
3. Bake unfilled for 10 minutes in a 350F oven.
4. Remove and fill with your cheesecake filling and bake as per cheesecake directions.
Main Entry:
Turkey Casserole
Ingredients:
• 2 cups cooked, chopped turkey
• 2 cups cooked rice
• 1 cups chopped broccoli (optional)
• 1/2 onion, chopped
• 1 egg or 1 Tablespoon flax meal mixed with 1/4 cup boiling water (let sit till thick)
• 2 Tablespoons rice flour
• 1-1/2 cups water
• extra rice flour if too soupy
• sea salt to taste
• poultry seasoning to taste
How to make it:
1. Gently saute broccoli and onion in a little oil.
2. When soft, add water, rice flour, and seasonings.
3. Bring to boil, stirring constantly, until slightly thickened (this is gravy and makes a great base for all sorts of casseroles).
4. Mix with turkey and rice.
5. Taste and adjust seasoning.
6. Stir in egg or flax mixture.
7. Pour into greased casserole dish.
8. Bake 30 minutes at 350.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dessert
Apple Pear Crisp
Ingredients:
• Apples
• Pears
• 2-3 Tablespoon brown sugar
• Lemon juice (splash of bourbon, optional)
• Whiff of allspice, coriander
• 1/2 cup oats
• 1/2 cup quinoa flour
• 6-8 Tablespoons ghee
• 1 teaspoon cinnamon
How to make it:
1. Peel, core and slice thinly the apples and pears.
2. Add the 2-3 T. sugar and the lemon and bourbon and allspice, etc.
3. Then mix oats, quinoa flour and ghee quickly with fingers
4. add cinnamon and spread around the top of the fruit in a baking pan.
5. Bake 30 minutes at 400 degrees
Blood Type A:
Main Entry: Tofu Turkey
VN, GF
Ingredients:
• 5 lb medium firm tofu
• 1/2 cup sesame oil (no substitutes)
• 1/4 cup tamari
• Stuffing, your choice (but check out great recipe below)
How to make it:
1. For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.
2. Mash tofu well. Line an 11" colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.
3. After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.
4. Mix sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degrees F. for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dessert: Chocolate Dream Pie
(Apple Pear Crisp is also suitable)
Ingredients:
• 2 10.5 ounces (Mori-Nu Lite) Silken Tofu, firm packs
• 3/4 cup Fruit-source (or Honey)[or agave]
• 3 teaspoons Vanilla [or use a BTD compliant substitute]
• 1/2 cup Navita’s Cocoa Powder
• Banana slices or compatible blood type berry fruit• Pre-made pie shell or custard cups (gluten free only)
How to make it:
1. In food processor or blender wip tofu until smooth.
2. Heat Fruitsource or Honey 90 sec. in microwave. (Med-High)
3. Pour over cocoa powder, stir until smooth.
4. Add vanilla.
5. Add chocolate mixture to tofu and continue blending for 1 minute.
6. Pour into premade pie shell or custard cups and chill for 1-2 hours.
7. Garnish with banana slices. (or berry fruit)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wild Rice Pilaf (or dressing / stuffing)
VN, GF
Ingredients:
• 1 cup wild rice
• 2 cups brown rice
• 2 md carrots
• 2 sm onions
• 1 cup hazelnuts
• Orange zest from 1 orange
• 3 bay leaves
• grapeseed oil; enough for sautéing
• 1/3 cup shiitake mushrooms, dried
• 1 veggie stock cube
• Salt to taste
How to make it:
1. Soak mushrooms in very hot water. Cook wild rice until still chewy. Drain rice and set aside (you may reserve the water for use in the pilaf if desired).
2. Saute onions and carrots in a large skillet. When onions are softened, add dry brown rice and saute 3 or 4 minutes. Add 3 cups water, nuts, bay leaves, zest, veggie stock and mushrooms. Bring to a simmer.
Blood Type B & AB
Main Dish: Apple braised lamb shoulder chops (or rabbit)
Ingredients:
• 4 lamb shoulder chops (or 4 rabbit pieces)
• Salt and pepper
• Olive oil
• 1 small red onion –chopped
• 2 celery stalks chopped
• 2 cloves garlic chopped
• 2 parsnips chopped (remove core)
• bulb fennel – sliced
• 1 green apple (like Granny Smith) peeled and sliced
• cup apple juice
• cup water or stock
• Zest and juice of one lemon
• cup (or less) of maple syrup
How to make it:
1. Season meat with salt and pepper
2. In a large, deep frying pan - brown meat in oil set aside
3. Soften onion, celery, garlic, and parsnips in oil
4. Add salt and pepper to veggies, if desired
5. Add fennel and apple, mix in and cook another minute
6. Nestle the meat back in the pan moving veggies on top of meat
7. Combine the juice, water, lemon, and maple syrup and add to mixture
8. Bring to a simmer, cover and cook 1 - 2 hours until tender.
9. Add more liquid as needed
10. Serve over rice or quinoa with a side of broccoli
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dessert: Cranberry and Pumpkin or Winter Squash CheesecakeIngredients:
• 1 cup fresh or frozen cranberries
• 1/4 cup vegetable glycerine or agave nectar plus 1/3 cup of the same
• 24 ounces cream cheese or neuchaftel cheese (according to food lists), at room temperature
• 5 large eggs
• 2/3 cup sour cream
• 1 cup pureed pumpkin or winter squash like butternut(thick)
• 1 teaspoon ground ginger
• 1 recipe Faux Graham Cracker Crust for Cheesecakes (SEE BELOW)
How to make it:
1. Make crust and place in a 10 inch spring form pan. Pre bake as per instructions and allow it to cool.
2. In a saucepan combine cranberries and 1/4 vegetable glycerine or agave nectar.
3. Heat for 10 minutes till berries pop and sauce thickens.4. Let cool completely.
5. In a bowl beat cream cheese and 1/3 cup vegetable glycerine till smooth.
6. Add eggs and sour cream and beat till smooth.
7. Put 1 cup of this batter into a blender.
8. Add squash/pumpkin puree and ginger to remaining batter and mix.
9. Pour this batter into the cheese cake pan.
10. Add the berries mixture to the blender and blend.
11. Pour this mixture on top of the other cheesecake mixture.
12. Using a butter knife swirl the cranberry mixture in a spiral pattern.
13. Bake at 325F for approximately 1 hour until the center is still somewhat jiggly.14. Turn off the oven and leave the oven door open for 2 hours until the cake cools.15. Take out of the oven and cool completely then refrigerate.3. Cook over medium heat until the berries begin to release their juices and the mixture thickens, a matter of a few minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Faux Graham Cracker Crust
Ingredients:Faux Graham Cracker Crust
• 1-1/2 cups oatmeal ground into a coarse flour
• 3/4 cups almonds finely chopped in processor
• 1/4 teaspoon sea salt
• 1/2 cup agave nectar or honey
How to make it:
1. Mix the ingredients.
2. Roughly pat into shape in cheesecake pan. No need to roll.
3. Bake unfilled for 10 minutes in a 350F oven.
4. Remove and fill with your cheesecake filling and bake as per cheesecake directions.
Good post! thank you
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