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The D'Adamo Forums
The Forums, which have functioned in one way or another since 1996, have now been closed to new posting. However there is a wealth of accumulated wisdom that can be searched for and utilized, so we've archived the messages.
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I am still fairly new to BTD done correctly; having tried it several years ago when I THOUGHT I was an O... (my mother SWORE I was an O!)
It turns out that I was B+ and suddenly having to give up garbanzos and tahini (sesame paste) for making homemade hummos is REALLY a tough call. Otherwise I'm doing really well with most things.. (except for bad luck in finding decently priced Lamb.. mutton, venison or rabbit at ALL.. and goat that isn't stinky!)
I was experimenting with millet and quinoa to see if they could substitute for corn meal in a batter recipe, and was lightly sauteeing small amounts of each in a pan with some ghee. I noticed that quinoa ALMOST tastes like toasted sesame seeds and wondered if anyone else forbidden sesame has used quinoa to prepare sesame items? It's a long shot no doubt.. but there seems to be a huge amount of culinary diversity on the board
Hmmm.. thanks for the advise.. curiosly.. I JUST bought several bags of frozen baby limas (not overly fond of them, but dealing with a bought of lymphoma at the moment, so trying to eat mostly bene's and cancer superfoods especially.. I can find lamb without too much of a fight, and do eat the neutral meats frequently. I thought I would be sad to give up chicken, but it hasn't been that tough unless bonesless skinless breast meat is on a good sale at the market!
I assume you cook your limas, cool them, then probably pulse them with walnut oil, garlic and lemon to make your tahini? Any tips or tricks before I go marauding in the kitchen making some sort of inedible lima paste by mistake? I am the only B I know (estranged from my fathers family.. everyone else seems to be O on my mom's side) locally, so any hints are appreciated. I'm pretty handy in the kitchen, but.. they ARE lima beans.. haha