Hi everyone, I've been experimenting with my new Hunter food lists and adapted this recipe for truffles. Not as chocolatey as you might buy but every bit as tasty

Ingredients:

8-10 fresh dates (I prefer Medjool)
100g approx of ground almonds/walnuts/pecans (choose your favourite, I like almond)
1 T cocoa powder
Juice of one lemon or lime
Finely grated rind of the lemon or lime
Finely chopped nuts (optional) (I chose almonds, you might like pecans which add to the sweetness)

Method:

Put the first five ingredients into a food processor and blend until they form a reasonably stiff ball of mixture, add more almonds if the mix is too firm, or add more lemon juice if it's too 'hard'.

Roll into balls, a melon baller makes a great scoop for this. Roll in the chopped nuts (if using). If not, you could garnish the top of the truffle with a whole nut, goji berries or even seeds. You could roll them in toasted sesame seeds.

Keep in the refridgerator, not that they lasted long enough in our house to keep at all

Options:
I like to add finely chopped ginger to the truffles and then coat them in a mix of cocoa powder and 1/8 tsp of ground ginger.
Add some finely chopped chili to the truffle mix, coat with chopped nuts or toasted sesame seeds - adds a naughty little kick

Apparently I can't use a tape measure, at least that's what I am now thinking. After six months of being a 100% dyed in the wool Gatherer, I'm packing up my things and moving in to the Hunter's cave.

Having felt 'out of sorts' for a while I had reverted partly to BTD from Gatherer GTD. Apologies to those who are now scratching their heads and wondering if I'm an idiot! I found I felt better on BTD, but still wanted to embrace my genotype which had improved my eczema and other health issues.

In a moment of self doubt I asked a friend to remeasure me, then do it again and again and again (much to her amusement). We decided that I am not a Gatherer, despite my ability to complete many hours of concentrated brain work and slightly padded appearance even when thin. I must be a Hunter, after much messing about we found that my ring fingers are slightly longer than my index fingers, only just, but only just is enough I'm told.

I do feel a bit of a twit , having fully embraced my Gatherness . I loved the way of eating, I just didn't feel 'there' yet and I couldn't figure out why. Next time I get out the tape measure I'll try to get it right

So, goodbye Quark, Ricotta, Cottage Cheese and hello Parmesan ! I'm still eating my way through a fridge full of Gatherer goodies (all O friendly so it won't hurt me) and some Gatherer supplements which I might as well finish off.

Next week's shopping will be different, back are sweet potatoes, squash, bananas and Kale (I really couldn't give up Kale and had been eating it gleefully anyway cos I just love it).

Black tea is now a no-no but I had been struggling to drink it without milk anyway, so not having any might be easier than drinking it without milk

I do hope I've got it right this time and having a friend check it for me has at least given me confidence to go for it. I do feel better having exercise every day, but like the Gatherer I'm exercise challenged, I hate doing it, or at least most of it. I am enjoying doing Hip Hop Abs and Leg Magic so I'll stick with those and just pump it up a bit Hunter style.

Wish me luck
Loraine

A friend of mine has so many allergies, it's a shame the massive list of things she either can't eat, touch or even be in the same room as. Having said that, she's determined to not let it rule her life. She gave me this recipe and I've tried it, although it does contain a few black dots for me, it's perfect for my B/F. And before you ask, yes I bought my friend copy of the Blood Type Diet and I hope she reads it, but hey you can lead a horse to water.....

One of her creations was a gluten free bread, using either sweet potato, pumpkin or butternut squash, it took a few goes to get right but it makes a great 'rustic' loaf or a pizza base.

Ingredients

300g suitable flour e.g. rice flour, amaranth, millet, quinoa or a mixture to suit your genotype/blood type (also works very well with spelt but that would contain gluten)
2tsp baking powder
1tsp of herbs (I like sage, rosemary, oregano, parsley) - you could add a bit of crushed garlic too if you like
2 tbsp oil (I like extra virgin olive oil, rice bran oil, grapeseed oil but use what you prefer, you could use melted ghee)
70ml cold water (approx)
approx 400g Squash (*), sweet potato(*), pumpkin(*) or other root vegetable (roasted then mashed)

Method:

preheat oven to 200C/Gas 6
Bake the root vegetables on a try for 45 mins or until VERY soft. Remove from the oven and very carefully peel and cut away any stalks. Mash the flesh well, remove any seeds.

Add the flour, baking powder, herbs, add the oil together with the water. Mix, add more flour if it's too sticky, more water if it won't bind. On a well floured surface, form into a round loaf, cut a cross in the top of the loaf (rustic style). Then bake for 30-35 mins approx in the oven. To test, remove from the oven and gently tap the base, if it sounds hollow, it's ready. If it doesn't sound hollow then cook it a few minutes longer and test again. You may need to play with your oven temperatures, as they all vary.

Serve warm or cold with spreads or for sandwiches. This makes two pizza bases which cook in approx 15 mins, then add your toppings and return to the oven for another ten minutes or so. Results will depend on your oven temperature so keep an eye on it

Variations:

Use dill, chives and garlic (goes great with salmon or other fish)
Use oregano, bay leaf, rosemary - adds an italian kick, for those who can eat tomatoes, some finely chopped tomatoes (patted dry with a paper towel first) would be great in the bread.
Try celariac instead of squash, add fennel seeds to really boost the aniseed taste, some cumin seeds and a dash of turmeric would be deliciously 'indian'.

Enjoy.