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.  

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  

Fountain Green, Utah Class

We had a wonderful time with the women of the Fountain Green First Ward at last nights fermenting class!    Thank you all for coming.

God bless you as you implement some of this crazy fermenting stuff into your daily routines and food processes.  There is a learning curve with any new food or process.  Please feel free to email me or call me with questions (but not til next Wed, the 28 as I am out of town til then).  

I sent sister Cook a document on the Blood Type Diet  food list that was not included in the print-outs I had.  Please contact her if you bought a Pulse or are interested.  She will also give you a "scoby" for kombucha if you are interested in starting kombucha.  

Explore my blogs for further information on some of the topics I talked about in class.  Just keep going back to older posts.  

Satan's Perfect Food

If Satan could invent  (he all ready has) the perfect food that would kill slowly and cause most of the diseases known to modern man and be addictive but not against any law and yet be "pushed" by the most decent and nicest people even to children and welcomed at all social gatherings...what would it be?  (sorry I don't know source for this quote)


Yes,   sugar.   You knew that and everyone knows that but we consume tons of it anyway.  

My husband is on a no sugar diet for a few months...maybe forever and it is very hard for him.  Understand, he is not overweight or has diabetes or even eats that much sugar but...
some of his internal organs are damaged and are not taking nutrients or even discharging metabolic waste.   Sugar damage and starch too.  So we are very aware of sugar in foods and are trying to avoid it all together....me too.    

Now for those who are LDS, I have a question for you....if sugar is so harmful why is it not mentioned in DC 89?    Other harmful substances are....alcohol, tobacco, hot drinks (which are interpreted to be classic tea and coffee)  but sugar is not and it was common back in the days of early Church.  

I don't currently have an answer but I keep asking different people. What do you think? 

(I wish I had a picture, but my files do not have pictures of anything with sugar except my kombucha and we have given that up for a while too)  

New Size Jars for Fermented "Pickles"

I just found these pint 'n half jars at my local with wide mouths!   I bought these and filled them with califlowers, garlics, pickling cucumbers, pearl onions and dill and pickling spices for flavors I love.  I've got my air lock devices on the top with one missing a lid, and they are fermenting away.  

 This was 6 weeks ago and now they have the regular metal bands and lids on them and are in the small fridge in the back room.  No need to transfer food to another jar.  

I opened two of  them today and tasted and they are perfect!   I will take 3 of them to a class tomorrow night in Fountain Green, Utah.   

This one is in one of my 3 "Pickleit" jars I bought a few years ago.  With this jar, I just remove the air lock device and put the red rubber plug in.  No need to transfer the food to another jar for storage.  I had enough vegetables left over to use this jar.  

See the pink plastic?   That is the one with missing top cap.  Top cap has tiny holes in it to let the carbon dioxide gas out but the air with mold spores that comes into it cannot get pass the water in the air lock.  I used a piece of plastic with punched tiny holes, and elastic to do the job.  It worked.

I love these jars! Gonna buy more if I see them again. 

Turmeric Butter

This "butter"  is for inflammation 

anywhere in your body.  You can spread it on sourdough bread or pancakes or crackers or just about anything but I love it strait from a spoon.  Everyone knows turmeric is good for inflammation and this is a tasty way to get it.

Start with a 10 ounce clean jar.  Fill it half full with soft virgin coconut oil and then add 3 tablespoons of ground turmeric and gently stir.  Add about a tsp. of honey and a shake or two of cayenne pepper.   Taste.  If it needs any more of honey or pepper add it then fill the jar with more soft coconut butter.  Keep on the counter with a small spoon near by.  Take several tastes during the day.  It really does taste good.