Friday, November 20, 2015

Breakfast Pulse for Blood Type B

My husband is a blood type B and their legume list is short and not agreeable to mine so I formulate, store and cook his separately.

Grains for Bs are millet and oats (both are +).  I may include quinoa and any kind of rice which are neutral.   2 parts grain to 1 part legume.  The really good legumes for Bs are navy, red kidney and lima or butter beans.  The limas and kidneys are too big to crush in my wondermill, but navy beans crush up nicely and so do split peas.  So, I use crushed navy beans and split peas (which are neutral) in B formulation. 

2 parts grain combination: millet, oats and rice  to  1 part legumes combination:  navy beans and split peas.  

I measure out 1/2 cup dry pulse into a small pot and cover with 1 2/3 cup water in the morning and let soak all day.  In the evening, I start to cook it starting off hot and stirring but turn it down to simmer with lid. 

 I cook for 1/2 hour, stir, add 1/2 tsp. Real Salt and some coconut oil then place the pot with lid in my homemade thermal cook box for the night.  In the morning he gets the pot out, takes what he wants for breakfast adds cream, honey and nuts or raisins.   

Tuesday, November 17, 2015

Blood Type A and O Pulse for Breakfast

A lot of the ingredients for blood type A pulse are neutral for Os, so formulating a pulse for A & O marriage is easy and tasty.

The grains are: Amaranth a tiny little round seed that is a + for both blood types, oats not whole or rolled but cut, basmati brown rice, and millet can be used also.  2 parts mixed grain to 1 part legumes, crushed.  One of my followers said she used  double  old pillow cases together and put the legumes in it and smashed with a hammer.  I haven't tried this but don't why it wouldn't work at least for a few batches of smashing.

Legumes are: Adzuki beans; little dark red beans popular in Japan that color the cooked pulse a dark grayish purple, and black eyed peas.  Both these legumes are + for both A and O.  

Combine dry foods and maybe some chia and flax seeds in the right ratios in a large container. 

 8 hours or more, before eating, combine 1/2 cup dry food with 1 2/3 cup water in a cooking pot.  Soak at least 8 hours or more (to reduce phytic acid) and then cook.  Start high and hot but watch and stir it for about 5 minutes.  Turn heat down to simmer and place lid but stir every few minutes so to get the bottom parts up and even.

 Add 1/2 tsp.  Real Salt and some coconut oil.  It takes about  1 hr 20-40 minutes.   Or....if you have a "wonder box" or thermal cooker, use that after cooking on stove for 1/2 hr.  Using a thermal box overnight works wonderfully.  In the morning  pulse is done, warm and tender.  If hot enough, add a beaten egg for more protein.  
Add some soaked/dried  walnuts ( + for all blood types), some raisins, butter or cream and honey and raw milk.  Power house of nutrition and perfect day starter.   

Monday, November 16, 2015

Squash Pie in Graham Cracker Crust

I loved the squash pie that was a dessert choice at the True Food Restaurant in Newport Beach California when there for my niece's wedding reception end of October.   I did a google search and they posted the recipe and I tried it out...loved it!   Here is my version of it.  

I am also processing my own home grown meaty- green pumpkins and their unusual hybrids.  I cut a piece out of a pumpkin or squash and cook up just that piece and then taste it.  If it is sweet and good flavored, I do the work to clean out the rest of it, cook the flesh, blend it up and then freeze the puree  in quart or pint plastic containers for pies, cakes and soups.  So far have worked 3 of them.   One has no taste whatsoever and it was discarded but the other two were wonderful.

1 Pie crust;
1 package graham crackers, crushed...pulverized.  (gallon size zip lock bag and rolling pin).
2 TBS  almond butter or tahini
2 TBS  maple syrup
1 TBS  butter or virgin coconut oil
1 TBS water
Mix all ingredients and press into a pie dish

3 cups squash or pumpkin puree
2 eggs  (their recipe didn't have eggs, my addition)
1/2 cup natural or high mineral sugar
1/2  tsp. Real Salt
1/2  tsp.  ground ginger
1 tsp.  cinnamon
1/4  tsp. cloves
2 TBS  brandy but I used my own kombucha
3/4 cup coconut milk or cream
2  TBS  arrowroot powder

Blend ingredients well and carefully pour into lined pie dish.  Heat oven to 400 or 375 if your oven runs hot.  Bake 45- 60 minutes.   If the top of the crust is turning dark too fast, make a "foil ring" that fits the perimeter of your round pie to cover just the crust and leave center open to heat. Serve with real whipping cream  (no fake stuff here ) 

"Hoppin Jack" Black Eye Beans with Sausage; Good Blood Type O Food

Wish I had a picture but this is eaten so fast, I don't have time to think about a picture. 

Black eyed beans or peas are highly beneficial for blood type Os and As.   Here is my version of  "Hoppin Jack"......

1 1/2 cup dry black eyed beans, in enough water to soak and swell for a day.

Next day, drain beans and add 1 quart of chicken broth (your own bone broth would be even better) and a tsp. of Real Salt and bring to a boil, lower heat and cook a couple hours or until they are tender.  On a sunny day, these cook up nicely in my sun oven or a thermal cooker.  Add more water or broth as needed. 

While beans are cooking, fry up 1/2 lb. spicy sausage  or bacon in some olive oil or butter with.....
1/2 onion chopped
2 stalks celery chopped
1 carrot peeled and chopped
4-5 cloves of garlic chopped
Add meat and vegetables to the beans and continue cooking or add to a casserole dish with lid and bake about 1 hour at 300.  
Depending on your spice tolerance, you can add a couple serrano peppers seeded and chopped or a small can of green chili peppers or just some shakes of cayenne pepper.  Add more salt if needed.  
Serve with shredded cheese on top.  You can also add chunks of tube sausage to the beans before serving.

Friday, November 13, 2015

Joanne's Blood Type O Breakfast Pulse with Eggs

This pulse is my staple every morning...except Saturday mornings when I make sourdough pancakes.

I put together my pulse Sunday nights and cook enough to last me all week.

I have formulated my pulse based on the grains and legumes that are easy for a Blood Type O to digest.   I have made up 3  #10 cans of this pulse for my self and 3 cans for my Blood Type B husband.  I cook his separate.  We both thrive very well with our breakfast pulses. Flax and chia seeds are also added to both pulses. 

Mine uses  amaranth, basmati brown rice and steel cut oats for the grain.  I measure 2 parts of this mixture to one part legumes which are crushed adzuki beans and blackeyed peas.  

I crush the legumes with the steel burrs of my WonderMill Jr.  which is attached to a stationary exercise bicycle (see an older post called Peddle Grinder). 

Sunday nights, I measure out 1/2 cup of my dry pulse  in a small stainless steel pot with 1 2/3 cup water.  With lid in place it sits on the stove overnight to soak.  In the morning, I begin cooking it.  Hot at first and watched so it doesn't boil over, then I turn down the heat to warm with lid on.   It takes about an hour to cook to tender.   I will ocassionally stir it up from the bottom and add 1/2 tsp. Real Salt and a spoon of coconut oil.  

When done, I take part of this and eat it with an egg I've cooked slowly in my small iron fry pan with onions, mushrooms and green peppers.  

My cooked pulse looks kinda dark grey and purple because of the adzuki beans.  The pot stays in the fridge the rest of the week and I take out just enough every morning to go with my eggs in the small fry pan.   Some times I like to mix the egg with my pulse as they warm up.  I will mix in some soake/dried walnuts and more butter and some honey.   

This pulse meets a good share of my carbohydrate, mineral and protein needs for the day and the egg adds bonus nutrition.   I also like to have some raw milk kefir with this breakfast as a drink or a smoothie, or with some cut up fruit. 

No problem with constipation eating pulse everyday which is a problem for most O blood types. 

We do not eat pasta anymore, or any other wheat based commercial product.   I do make sourdough bread and it is good and tastes wonderful but it is not an everyday thing.  

Creamy Broccoli "Casserole" with Quick Pulse and Chicken Bone Broth

I will add picture later.  I made this dish last Tuesday and it was really filling and tasty and thick like a casserole but without the wheat pasta and cheese and cream of mushroom soup that I used to use years ago.

Quick Pulse is my invention.  It is 2 parts of white rice with one part crushed split peas (doesn't matter if peas are green or yellow).  My #10 can of this also has some flax and chia seeds.  It is "quick" because you do not have to soak it 8 or more hours to reduce phytic acid like with other whole grain pulses....because there is no outer bran or skin on the grain or seed where the natural phytic acid is.  This pulse cooks up in about 35 minutes which for me is fast.  It tastes good and is nutritious.  

If cooking just the pulse, you would measure 1/3 cup dry Quick Pulse and combine it with 1 cup plus 1/4 water, 1/3 tsp. Real Salt, and some butter or coconut oil.  Heat up fast, then slow down to simmer with lid.  

But for this recipe measure out 1/2 cup dry pulse with  2 cups chicken bone broth or regular chicken broth.  Simmer on low and stir occasionally.  In a fry pan saute  in butter some...
chopped onion
2 cloves garlic
a head of broccoli chopped.

When pulse is almost done, add the sauted vegetables and about 1/3 cup heavy whipping cream.   Add some some salt to taste if needed and black or white pepper.  Add more broth if needed to finish cooking the rice and peas.  It should be thick.   At this point you can transfer the food to a buttered  casserole dish and finish baking (about 20-30 min at 300) with some cheese added to the top.  

Or continue cooking in a pot over warm heat with lid on to thicken up and serve from the pot.  Grated cheese on top is really good.  

Thursday, November 5, 2015

Fermenting Class in November

This class is at my sister's house in South Jordan, Utah.  It is about fermenting basic foods like milk kefir, sauerkraut, sourdough bread, and kombucha.  It is Wednesday Nov. 18  at 7 pm.

If you would like to come to this class please call me so I can give you the address and directions how to get there.  801-765-4645