Eat Right 4 Your Type Personalized Cookbook Type AB: 150+ Healthy Recipes For Your Blood Type Diet
Format: PDF / Kindle (mobi) / ePub
MORE THAN 150 RECIPES CRAFTED FOR YOUR BLOOD TYPE AB DIET
Based on his revolutionary and highly effective Blood Type Diet ®, Dr. Peter J. D’Adamo with personal wellness chef Kristin O’Connor has written a set of practical, personalized cookbooks, so you can eat right for your type every day!
Packed with recipes specifically designed for your Blood Type AB diet, the Personalized Cookbook features a variety of delicious and nutritious recipes for breakfast, lunch and dinner as well as snacks, soups and other temping treats that make eating right for your type easy and satisfying. It is an essential kitchen companion with masterfully-crafted recipes that make cooking with nutrient-rich seafood, whole grains, cultured dairy, organic vegetables and fruits an exciting and healthy adventure. In this book, you will find delicious recipes for Blackstrap Cherry Granola, Roasted Tomato Greek Salad, and Spring Pesto Pasta. In addition to over 150 recipes and beautiful color photos, this book also includes:
• Valuable tips on stocking the Blood Type AB pantry and freezer
• Creative ideas for last minute meals
• A four-week meal planner
• Recipes tagged for non-Secretors and suitable substitutions
Previously published as Personalized Living Using the Blood Type Diet (Type AB)
AB blood type evolved out of Types A and B coming together. As a result, those with type AB are fortunate enough to have the strengths of both blood types, but also bear some weaknesses from each parent blood type as well. AB’s dietary profile stems from low stomach acidity, inherited from Type A, which results in slower digestion. Therefore, Type AB, a limited meat eater, benefits from eating multiple, small meals throughout the day, and from separating meats and carbohydrates. This strategy
a boil, reduce heat, and simmer for 30 minutes, stirring occasionally, until vegetables are fork-tender. 3. Serve warm, on top of creamy Rice Polenta, and garnish with basil. SERVES 4 Rice Polenta 1⁄2 cup brown rice farina 1 teaspoon dried parsley 1⁄4 cup mozzarella cheese 2 teaspoons olive oil 1⁄2 teaspoon onion powder 1. Cook farina according to package instructions. Two minutes before farina is finished cooking, add remaining ingredients, stirring constantly. 2. Serve
tablespoons pecans 1 tablespoon Carob Extract™* plus more for garnishing 1 teaspoon olive oil 3 tablespoons hot water Sea salt, to taste 1. Slice figs in half from stem to base. 2. In a food processor, combine walnuts, pecans, Carob Extract™ and olive oil, and puree. As the processor is running, drizzle in hot water so that the mixture forms a thick paste similar in consistency to natural peanut butter. Season with sea salt, to taste. 3. Spoon about 1 teaspoon of the nut butter mixture
(1⁄4-inch-thick) pineapple rounds 1. Wash mint and place in a large pitcher with water and pineapple slices. Let chill in refrigerator for 2 to 3 hours. 2. Serve chilled. SERVES 4 Cherry Spritzer 6 pitted cherries 1⁄2 cup mint leaves 1⁄2 cup black cherry juice 1 pint seltzer water 1. In a large pitcher, crush cherries and mint leaves. Add cherry juice and seltzer. Serve over ice. SERVES 4 Kale, Carrot, and Ginger Apple Juice 1 bunch kale 4 large carrots, peeled 1⁄2 lemon 4
Dozen and Clean Fifteen taken from the Environmental Working Group website, www.ewg.org.