Recipes (O) – The Healthy Blood Diet (2024)

What are Nopales you may ask?

It’s a prickly pear leaf, native to Mexico. The spines are removed from the leaves and the cactus is typically chopped up andused in Mexican dishes such as: huevos con nopales (eggs with nopales), salsa or in soup. We found ourorganic Nopales at the local farmer’s market in Aptos, CA but you can usually find them in Mexican grocerias.

The following recipe is suitable for ALL blood types and works perfectly with the Autumn cleanse.

Ingredients:

• 2 Nopales leaves, chopped in bite size pieces
• 2 medium sized zucchinis, chopped
• 2 yellow crookneck squash, chopped
• 1/2 medium yellow onion, chopped
• handful of fresh cilantro, chopped
• 1 garlic clove, minced
• olive oil
• salt to taste

Directions:

In a skillet on medium low, heat the olive oil. Add onion and cook until tender, about 5 minutes. Add garlic and cook for a couple minutes more. Add zucchini, yellow squash and nopales and cook until tender. Add the cilantro and stir until combined. Flavor with salt.

You can add a scrambled egg or two to make a warm, nutritious breakfast meal or any of your favorite spices that work well with your blood type.



Filed under: Autumn Cleanse, Recipes (A), Recipes (AB), Recipes (B), Recipes (O), Recipes for ALL Blood Types, Recipes for Autumn Cleanse, Type A, Type AB, Type B, Type O | Tagged: cactus, cilantro, cleanse, cleansing, gluten free, healthy, Mexican food, Mexican recipe, Nopales, prickly pear, squash, vegan, yellow crookneck squash, zucchini |1 Comment »

Spanish rice made easy…

• One cup long grain rice, uncooked
• 2 T canola oil
• 1/2 yellow onion
• 2 cloves garlic
• 1 cup tomato sauce (I puree enough fresh organic tomatoes in the blender to make one cup as an alternative to using canned)
• 1 tsp salt
• 1 tsp cumin
• 1 1/4 cup water

Turn on stovetop to medium and heat oil. Saute onions for about 5 minutes; add garlic and cook for a couple more minutes. Add the rice and lightly brown. Add the tomato sauce, water and spices; stir. Turn up the heat; once the rice reaches a boil, turn it to low and allow to simmer for 20 minutes.

Jazz it up with fresh cilantroand a squeeze of fresh lemonor lime juice!

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Make a full meal out of this easy recipe and follow proper food combining by using iceberg or romaine lettuce leaves instead of bread or crackers.

• 5 hard boiled eggs, chopped (whites and yolks)
• 1/4 cup finely chopped celery
• 1-2 T mayo–click here for the recipe(you don’t want to OD on the mayo in order to follow the 80/20 rule: 80 percent eggs and 20 percent mayo)
• salt and pepper to taste
• 6 iceberg or romaine lettuce leaves

Combine the eggs, celery and mayo and mix well. Add salt and pepper to taste. Place in one lettuce leaf and wrap up like a burrito.

For extra flavor, add different spices suitable to your blood type: cayenne, paprika…

Filed under: Recipes (A), Recipes (AB), Recipes (B), Recipes (O), Recipes for ALL Blood Types, Type A, Type AB, Type B, Type O | Tagged: egg salad, healthy egg salad, Homemade mayo, lettuce wraps |2 Comments »

• one pound yellowfin or ahi tuna steaks
• salt and pepper to taste
• homemade mayo (click here for recipe)(1-2 T; follow the 80/20 rule by using 80 percent tuna and 20 percent mayo)

Preheat oven to 350 degrees. Spray a baking pan lightly with oil and place tuna onpan. Sprinkle with a little bit of salt and pepper and cook for about an hour or until tuna is fully cooked (will easily flake). Refrigerate tuna untilit hascooled and firmed up. Stir in about one tablespoon of mayo or moreto your liking. Sprinkle with a little bit of salt and pepper or any of your favorite spices.
Try adding chopped celery or cucumber for some crunch.

Wrap up in lettuce leaves as an alternative to bread or crackers and to follow proper food combining!

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This recipe will literally only take a few minutes to make. Taste the difference between homemade and store bought mayo!

Only three ingredients:

• one whole egg and one egg yolk (at room temperature)
• 2 T freshly squeezedlemon juice
• 1 1/2 cups canola oil

Using an immersion blender, mix the eggs and lemon juice. Slowly add the canola oil in a slow stream and mix until you reach a thick consistency.

Store in a glass jar for up to two weeks in the fridge.

Meal ideas: Tuna fish, potato salad, salad dressings: honey mustard or ranch, wasabi mayo (add wasabi powder to your desired taste and mix together), egg salad…

Filed under: Recipes (A), Recipes (AB), Recipes (O), Type A, Type AB, Type O | Tagged: gluten free, healthy, Homemade mayo |4 Comments »

Kick off Autumn with some butternut squash soup…it will warm you up in no time! Perfect for all blood types and an ideal recipe for the Autumn cleanse.

Ingredients:

• One Butternut squash (medium size), peeled, seededand chopped into one inch cubes
• halfof a medium size yellow onion, coarsely chopped
• one garlic clove, minced
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 36 oz water
• 3 T olive oil
• Salt and pepper, to taste
• lemon juice, parsley or cilantro, for garnish

Directions:

• Heat olive oil in a soup pot; add onions, garlic, carrots and celery and cook in oil until lightly browned.
• Add water and bring to a boil. Reduce heat to low and allow to simmer for about 45 minutes or until veggies are tender.
• Place soup mixture in a blender and puree until smooth. (I recommend pureeingthe vegetables first and then adding stock to your desired consistency.)
• Pour soup back into pot and add salt and pepper.

Squeeze lemon juice over soup and add cilantro or parsley for extra flavor.

Filed under: Recipes (A), Recipes (AB), Recipes (B), Recipes (O), Recipes for ALL Blood Types, Recipes for Autumn Cleanse | Tagged: autumn, Butternut Squash, healthy soups, healthy stews, vegan |3 Comments »

Not only is quinoa great for ALL blood types, it has a delicious, nutty flavor. Try quinoa in place of rice or couscous and add some steamed veggies for a complete meal.

Filed under: Recipes (A), Recipes (AB), Recipes (B), Recipes (O), Recipes for ALL Blood Types, Type A, Type AB, Type B, Type O | Tagged: antioxidant, essential amino acids, gluten free, healthy, high protein, quinoa, vegan |1 Comment »

The next time you are looking to add a little spice in the kitchen, serve up these enchiladas! Not only does this recipe take less than 30 minutes to prepare AND to cook, these enchiladas are super flavorful!

You may be thinking…enchiladas are poor food combining; protein fleshes and carb starches do not combine well. And if we did the typical enchilada, you are absolutely right. However, with this recipe, it’s more like a casserole and we follow the 80/20 rule: 80 percent chicken and 20 percent tortilla.

Ingredients:

• 1 lb chicken breast

• One 6 oz can tomato paste(or click here to make your own!)

• 2 cups chicken stock (or you can do one cup stock and one cup water)

• 3 T Canola oil

• 2 T chili powder (you can always add more if you prefer, but add just a little at a time otherwise you may overpower your meal with too much spiciness!)

• 1 tsp oregano

• 1 ½ tsp cumin

• ½ tsp salt

• Goat cheese*

• 5 tortillas cut into long strips

• Fresh cilantro

Directions:

1) Heat oven to 350 degrees.

2) On medium low, heat oil in a sauce pan. Add chili powder and stir. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for about 10 minutes. Add more seasonings if desired.

3) While the sauce is thickening, cut the chicken breast into strips. Place a couple tablespoons of canola oil into a skillet. Add the chicken and cook until done.

4) Take the chicken out of the skillet and shred it. Combine the shredded chicken with the sauce.

5) Dip half of the tortilla strips into the sauce and place in a 9 x 9 pan. Add the chicken mixture atop the tortillas (leave some sauce in the pan to dip the remaining tortilla strips). Dip the other half of the tortillas in the remaining sauce and place on top of the chicken.

6) Add a few small dollops of goat cheese on top of the enchiladas (remembering the 80/20 rule) and place in the oven for 10 minutes.

Serve with cilantro and a fresh salad!

*Add the goat cheese on a “cheat day”

Filed under: Recipes (O) | Tagged: Chicken Enchiladas, healthy enchiladas, spicy, type O, type o recipe |Leave a comment »

Anti-oxidants. Fiber. Rich in Beta Carotene. AND they taste darn good. What more can you ask for?

Try these fries for a healthy snack-we’re sure they’ll be a big hit!

• 1 lb peeled sweet potatoes cut into 1/4″ match-sticks
• 2 T extra virgin olive oil
• 1/2 t cumin
• 1/2 t oregano
• 1/2 t coriander
• 1 t sea salt
• 1 t parsley

Filed under: Recipes (AB), Recipes (B), Recipes (O) | Tagged: baked fries, curry, healthy fries, sweet potato fries |1 Comment »

Did you know that there are more than 60 varieties of basil out there? And that basil is considered an anti-inflammatory food?

Try this dairy-free pesto recipe and add to your nextrice, veggie or seafoodmeal to kick it up a notch!

• 3 Tbs. pine nuts
• 2 garlic cloves
• 4 oz fresh basil leaves
• 10 fresh parsley sprigs
• 1/2 cup extra-virgin olive oil
• saltto taste

directions:

1. In a blender or food processor, combine the pine nuts and garlic and chop coarsely. Add about half of the basiland process to chop coarsely. Add the remainingbasil, parsley andolive oil and process until a thick greenmixture forms. If the mixture is too thin, add more basilor parsley. If it’s too thick, add more olive oil.
2. Season with salt. Blend together briefly and transfer mixture into a glass container. To avoid the pesto from discoloring, top with a thin layer of olive oil. Cover tightly and refrigerate; this can be stored up to two weeks.

Filed under: Recipes (A), Recipes (AB), Recipes (O) | Tagged: anti-inflammatory food, basil, healthy pesto, pesto, pesto recipe |1 Comment »