I’ll be meeting with a new client in her kitchen tomorrow to help her cook right for her blood type. She decided to do this diet based on a number of symptoms that pointed her in the direction that the Type O foods are just the foods that she enjoys… and the foods to avoid are just the foods that make her feel uncomfortable.
She is Type O and wants to learn how to cook with the foods that are right for her. Tomorrow we’ll go through her pantry and then cook a meal together.
Here is my menu idea…
Veggie ideas, please choose two:
1. Baby carrots w/fennel seed glaze
baby carrots
broth (or other liquid – like pineapple juice)
fennel seeds
arrowroot powder (used to thicken the sauce, I can bring this)
spinach
mustard (any type is fine)
fresh ginger
dried figs
toasted pumpkin seeds
1 bunch kale
Hiziki seaweed (I can bring this)
1 yellow onion
Flax oil
lemon
sea salt
parsnips
olive oil
2 lbs chicken breast, cut into small bite-size pieces
sea salt
1 yellow onion
butter
2 cups white wine
1 cup chicken broth
lemon
herbs (herbs de provence)
1 lb cod, cut into small bite-size pieces
lemon
garlic
herbs
Our agenda will be:
2:30: get to know the kitchen, pantry, spices, fridge, her tastes, her cravings, her likes and dislikes, her habits, traditions and favorite foods
3:15pm: prep the dinner items
4pm: cook (including: knife skills, techniques, we’ll talk nutrition and food science)
5pm: should be finished