Eat Right 4 Your Type Personalized Cookbook Type A: 150+ Healthy Recipes for Your Blood Type Diet

BREAD—The beauty about being Type A is that there are many bread options out there for you. The caution here is to read the labels of bread you buy in the store. Many breads claim to be “whole grain oat bread,” but contain white flour or some other ingredient that is on your Avoid list. I always recommend variety in a healthy diet, so even if you find a great oat bread, try out a spelt, rye, or sprouted wheat bread to mix things up and diversify your nutritional intake.

PASTA—The best pasta you can get is soba, which is a buckwheat-based pasta. Similar to the issue with breads, however, many varieties contain white flour, so make sure you read labels. Whole wheat pasta is also another option, but buckwheat is more Beneficial and has a delicious nutty flavor that will pair beautifully with soy-marinated tofu and roasted veggies.

BUTTER—This may be one of those things that is difficult to let go. A terrific alternative is ghee, which is simply clarified butter. When butter is heated, it separates and the lactose comes to the top and the fat remains on the bottom. When the lactose is removed, what remains is called ghee. Use it just like butter, to spread on toast or add to rice or vegetables. Ghee is never salted, so if you are spreading it on toast, you may want to add a touch of salt.

SUGAR—There are a few alternatives to raw sugar, however, they are mostly liquid, so swapping 1:1 is not the best strategy. For Type As, the best alternatives to sugar are blackstrap molasses, agave, maple syrup, maple sugar, and honey. Most of the recipes in this book call for agave and molasses because they are the most universally Beneficial sweeteners for the Blood Type Diet. You can experiment with swapping agave or molasses for a combination of the other sweeteners, however.

FLOUR—The best flours for baking are a combination for texture and taste. In this book we incorporate highly Beneficial flours. Although Type As can have whole wheat, try to use combinations such as spelt and oat; or oat, spelt, and buckwheat, because oat and buckwheat are Beneficial grains. Whole wheat can have a very earthy taste and hearty texture, whereas spelt and oat lend more of a tender softness that seems to be more appealing for most people.

A great everyday baking mix for Type A is:

2 parts spelt flour (²⁄₃ cup for one batch)

1 part oat flour (¹⁄₃ cup for one batch)

Add 2 teaspoons baking powder and ¹⁄₂ teaspoon sea salt to each batch.

BREAKFAST: Scrambled Eggs with Blueberry-Macadamia Muffins NS and green tea

LUNCH: Raw Kale Salad with Zesty Lime Dressing NS and leftover Lemon-Ginger Salmon NS

SNACK: Flax Crackers NS and Summer Squash Salsa NS

DINNER: Crispy-Coated Turkey Tenders with Apricot Dipping Sauce NS and Pumpkin Ragu NS

BREAKFAST: Pancakes NS with scrambled eggs and green tea

LUNCH: Salmon-Salad Radicchio Cups NS

SNACK: Crispy Spring Veggie Cakes NS

DINNER: Pumpkin Gnocchi with Basil-Cranberry Sauce NS with grilled chicken

BREAKFAST: Blackstrap-Cherry Granola NS, rice cereal, and almond milk with green tea and fresh blueberries

LUNCH: Shredded leftover Green Tea–Poached Chicken NS with cranberries and walnuts over spinach with olive oil and lemon

SNACK: Marinated Mozzarella NS with Flax Crackers NS

DINNER: Herb-Crusted Turkey Breast Stuffed with Shallots and Figs NS with Roasted Pumpkin with Fried Sage NS

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