Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Type O Beneficial Veggies
Users Browsing Forum
Baidu Spider and 8 Guests

Type O Beneficial Veggies  This thread currently has 1,872 views. Print Print Thread
2 Pages « 1 2 All Recommend Thread
paulssandy
Friday, September 15, 2006, 4:47pm Report to Moderator Report to Moderator
Guest User
Quoted Text
Gosh, I like turnip raw


WOW, I didn't know turnip could be eaten raw!! I am going to have to try it    I love it cooked and mashed with butter (ghee) salt & pepper.  It is the time of year for it too!!

Sandy O
Logged
E-mail E-mail Reply: 25 - 47
paulssandy
Friday, September 15, 2006, 4:56pm Report to Moderator Report to Moderator
Guest User
Quoted Text
you can copy any recipe you want from this site!


One more reason to LOVE this site  

Quoted Text
I suspect you did not cook the collard greens long enough. I think they are best if cooked a fairly long time.


What would the timing be on this? I noticed you posted that you stir them every 20 or so minutes. If so, I definatley did not cook them long enough!

Quoted Text
Artichokes cooked in the pressure cooker take 10 minutes or so. The pressure cooker is a fantabulous invention!


Ohhh, you know, I just have to get me one of these,   Been thinking about making the investment for years now.

Sandy O
Logged
E-mail E-mail Reply: 26 - 47
Victoria
Friday, September 15, 2006, 5:04pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,393
Gender: Female
Location: Oregon
On the pressure cooker.....just please make sure it is stainless steel and not aluminum!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 27 - 47
paulssandy
Friday, September 15, 2006, 5:09pm Report to Moderator Report to Moderator
Guest User
Oh, great thought Victoria, thanks!!!

Sandy O
Logged
E-mail E-mail Reply: 28 - 47
Don
Friday, September 15, 2006, 5:10pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
Posts: 7,189
Gender: Male
Location: North Alabama
Age: 58
Quoted from paulssandy@adelphia.net
What would the timing be on this? I noticed you posted that you stir them every 20 or so minutes. If so, I definatley did not cook them long enough!

I don't really know how long I cook them, but I bet it is at least an hour. I use taste and texture to really determine if they are done or not, but I have found that I like them better if they are cooked longer vs. shorter so I don't worry about them staying on the burner too long, as long as they don't cook the pot dry!

Even the recipe for Braised Collards in the book CR4YT on page 217-8 says "Unlike other greens, collards are tastier if allowed to cook longer."

I start with the burner on med or med-high until the greens initially get cooked down. Then I lower the setting to med-low and eventually lower it about as low as it will go so the greens will slow cook for the remaining time.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons

Revision History (1 edits)
ironwood55  -  Friday, September 15, 2006, 5:15pm
Logged Offline
Site Site Private Message Private message YIM YIM Reply: 29 - 47
paulssandy
Friday, September 15, 2006, 5:14pm Report to Moderator Report to Moderator
Guest User
Thanks MoDon, I will definately be trying this with in the next week.
I only let them cook for maybe 25 minutes tops, so that would explain it.  And probalby why they were kind of chewy.
Sandy O
Logged
E-mail E-mail Reply: 30 - 47
Brighid45
Friday, September 15, 2006, 5:28pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
I used to hate most of the vegetables on MoDon's list. Now I love almost all of them. That includes veggies I vowed once NEVER to eat, like turnips and collards.

Collards do benefit from long cooking, and the 'pot likker' is the best stuff around--I swear it oils your joints. I love the deep green leafys. My favorite way to eat kale right now is to sautee it in my big cast iron skillet with some ghee and olive oil, then crack a couple of eggs over all and cover till the egg yolks are just set. Man, that is one excellent breakfast. Add in some baby bella (crimini) mushrooms and onions, and you've got the next best thing to an omelette. I've also put in leftover rice and a little pecorino romano to make a sort-of frittata that is delicious with roasted chicken or turkey, or good all by itself.

Turnips make a great substitute for mashed potatoes. Try them as a topping for cottage pie. I like to munch on raw slices while cooking too. For crunch factor they're even better than fresh peas!


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 31 - 47
Victoria
Friday, September 15, 2006, 5:29pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,393
Gender: Female
Location: Oregon
That's so good to know, Don.  I have tried to cook greens so many times, and rarely have I enjoyed them.  I can easily see that I have not been cooking them long enough!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 32 - 47
Don
Friday, September 15, 2006, 5:34pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
Posts: 7,189
Gender: Male
Location: North Alabama
Age: 58
I eat more collard greens then any other vegetable. I love them. I also probably spend more time cooking them then anything else. What I am getting at is I truly believe that long cooking them in water only yields the best and sweetest taste. Then I eat them with olive oil.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
Logged Offline
Site Site Private Message Private message YIM YIM Reply: 33 - 47
Victoria
Friday, September 15, 2006, 5:50pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,393
Gender: Female
Location: Oregon
I just bought a bunch of beautiful collard greens, and guess what I'm having for lunch today with my ground lamb!  

p.s.  And I always drink my pot licker also......for all veggies except green beans.  That one just doesn't cut it!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion

Revision History (1 edits)
ironwood55  -  Wednesday, September 20, 2006, 10:44pm
Logged
Site Site Private Message Private message Reply: 34 - 47
santosha
Wednesday, September 20, 2006, 8:51pm Report to Moderator Report to Moderator
Guest User
Quoted from ironwood55

I cook the greens in a big pot and add just enough water so that it won't dry out during the cooking process. I stir the collards about every 10 to 20 minutes until the stems are completely tender. At that point the greens do taste sweeter.

I don't waste whatever water/juice is at the bottom of the pot when done cooking. I eventually drink every drop of it. In the south the juice is called "potlicker" and I agree it is potlicking good!


Thanks for the recipe!  Sorry I didn't say thanks sooner... I was travelling & away from computers. This sounds like a great & simple way to cook greens... I'll try it very soon
Logged
E-mail E-mail Reply: 35 - 47
yaeli
Saturday, October 14, 2006, 3:49am Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,547
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from semmens
What do y'all do with turnips and kohlrabi?


Fresh kohlrabi is wonderful as is. Also very tasty steamed.

Artichokes - I buy frozen artichoke hearts, steam them, either alone or with quartered fennel 'bulbs', then sautee in olive oil plus chopped garlic and chopped coriander leaves. When off the heat pour/sprinkle fresh lemon juice. Wonderful.




Revision History (1 edits)
ironwood55  -  Saturday, October 14, 2006, 3:50am
Logged Online
Private Message Private message Reply: 36 - 47
Lola
Saturday, October 14, 2006, 6:01am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,180
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
slaw or relish type side dishes turn out nice with turnips and kohlrabi! )


great recipe Yael! thanks for sharing! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

Revision History (1 edits)
ironwood55  -  Saturday, October 14, 2006, 6:03am
Logged
Private Message Private message YIM YIM Reply: 37 - 47
yaeli
Saturday, October 14, 2006, 6:26am Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,547
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Thanks  


Logged Online
Private Message Private message Reply: 38 - 47
Elizabeth
Sunday, October 15, 2006, 6:48pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 360
This makes collards even better:  peel 4 cloves of garlic, boil with some salt in a pot with about 2 inches of water.  After about 10 minutes (garlic is soft), add the collards (wash, roll up leaves longwise, cut in 1/8 inch ribbons crossways).  Add 1 T. olive oil.  Cook until collards are soft.  Enjoy!  I have eaten collards for years, but this one (simple, but new to me) is the best.  I have tried cooking them with garlic in a skillet, but this is even better.)
Logged Offline
Private Message Private message Reply: 39 - 47
Mary_Anne_Audette
Wednesday, October 18, 2006, 10:59pm Report to Moderator Report to Moderator
Guest User
Can someone help me with the O vegetables allowed.  I have the book cook right 4 your type and also the Blood type O food/beverage supplements and I have found issues with some veggies, chinese Cabbage, Red, and white, eggplant, greek olives, spanish olives, brussel sprouts, in the book it is listed as a avoid, but in the supplement book they are listed as neutral....
which is which??

I have just started on this diet, and my migranes have stopped, I usually have 1 or 2 a week, progess for me, and my husband who is also type O is sleeping better and his stomach is much happier.

Can someone help me with the veggie issue, they are some of my favorites....I wrote to the Dr. but have not received an answer yet...

Logged
E-mail E-mail Reply: 40 - 47
Lola
Wednesday, October 18, 2006, 11:27pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,180
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
Mary_Anne,
welcome!)

for most up to date values look up typebase:
http://www.dadamo.com/typebase4/typeindexer.htm
(top left button here)

get acquainted with the forum and all features
of this website.
If you go to the top of the page and click on member centre (on the top right hand side of this page) and get yourself a nice avatar (located on the left) then we can all see what blood type you are and you won't have to type it each time you post.
-if you want to add information below your avatar setting, such as Rh +/-, by going to the Profile Information section in the Member Center and typing in the Personal Message box.  You can also create a Signature of any other information you want to share that will go at the bottom of every message you post.
-You can also create a Signature of any other information you want to share that will go at the bottom of every message you post.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

Revision History (1 edits)
ironwood55  -  Wednesday, October 18, 2006, 11:28pm
Logged
Private Message Private message YIM YIM Reply: 41 - 47
paulssandy
Wednesday, October 18, 2006, 11:31pm Report to Moderator Report to Moderator
Guest User
Welcome to the board Mary Anne!!! I do not have the supplement book (unless your talking about the mini book you can carry in your purse, then I do have it), but do have the Live right, athritis, fatique, allergy and cook 4 books.  I can say that in these what you have asked about are all avoids.  I also love black olives and eggplant, but have learned that to eat avoids is only enjoyable for a few minutes and the effects can last as long as 3-4 days, for me anyway.  The live right book is the most updated with lists of foods as well as the food base on this board.  You should check the food base against any questionable foods from your lists, since that will be the most up to date as research is done on more foods.

Sandy O
Logged
E-mail E-mail Reply: 42 - 47
Mary_Anne_Audette
Thursday, October 19, 2006, 12:48am Report to Moderator Report to Moderator
Guest User
Thank you both for some assistance, but I still have questions.  I went to the site for Nutrient Value Encyclopedia for example Leeks it says to avoid totally...well in the book cook right on pg 84, leeks are listed as beneficial?   Am I reading this wrong? Did you all send in for the test for Non sectretor/secretor?  Is this necessary to continue this diet??



Help!
Logged
E-mail E-mail Reply: 43 - 47
Lola
Thursday, October 19, 2006, 1:55am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,180
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
those who do not have good results following the secretor guidelines, turn up being nonnies.....
depending on your results, you can always try the nonnie diet guidelines and see if there are any changes.......until you are able to do the test.

remember 80% of the people are secretors, that is quite a majority.
this is very individualized, and you can adjust the diet to your needs.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 44 - 47
Don
Thursday, October 19, 2006, 2:04am Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
Posts: 7,189
Gender: Male
Location: North Alabama
Age: 58
The ER4YT and CR4YT books have the older food list. If you really want to manximize your results don't use the food lists in the older books. All the later books starting with LR4YT (2001) have updated lists based on secretor/non-secretor specific food values, although the small paperback Lists book only shows basically a secretor list since 80-85% of the population are secretors.

The Food and Beverage Guides conflict with Live Right 4 Your Type. Why?

The new 'Mini Books' were designed as as a quick, mass-market, consumer-friendly version of the ABO diets. As such they are a standardized diet (for example they do not contain the secretor/ non-secretor distinctions that are a feature of Live Right 4 Your Type. They do however contain a few revisions since the first publication of Eat Right 4 Your Type. Thus if you feel that a simplifed version of the diet is all that you need, they will fit the bill nicely. If you test as a non-secretor, or if your want to do the diet 'full-out' you will need to use the lists from 'Live Right 4 Your Type' instead.


You can also check the FAQ for book corrections and as has already been stated use the online TYPEbase to double check any food item.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
Logged Offline
Site Site Private Message Private message YIM YIM Reply: 45 - 47
ABJoe
Thursday, October 19, 2006, 3:37am Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 8,208
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from Mary_Anne_Audette
I went to the site for Nutrient Value Encyclopedia for example Leeks it says to avoid totally...well in the book cook right on pg 84, leeks are listed as beneficial?   Am I reading this wrong?


No, I confirmed that you are reading correctly.  The food values have changed due to later research.  The web site is the correct source for the values.  This is also why you will see the notation to check verify ingredients in recipes in the Recibase...

About the Secretor/Non-secretor:  If you have some illness, it may be better to get the test so you can fine tune the diet to your needs...  If you are essentially healthy, it may not be as urgent.  I have gained tremendous benefit from the diet without the test by following the food values so that I don't want to eat avoids for my Type, whether Sec or Non...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 46 - 47
italybound
Thursday, October 19, 2006, 11:56am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Kohlrabi is great to grate and use as a cole slaw ingredient. I also grate it and just throw it on my salads. I have eaten it cooked but much prefer it raw.



Logged Offline
Private Message Private message Reply: 47 - 47
2 Pages « 1 2 All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Type O Beneficial Veggies

Thread Rating
There is currently no rating for this thread