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SWAMI Warrior ~ Taster, NN, INFJ/P Sun Beh Nim Moderator
Location: Northern New Mexico
I made this dish Roasted Brussels sprouts with Dijon, Walnuts, and Crispy Crumbs on Saturday for a dinner party, and it came out delicious! I love Brussels sprouts normally, but cooking them in the oven in this way really brought out their sweetness. Even if you don't like Brussels sprouts, you may like these. I used 100% rye sourdough bread for the crumbs, and the slightly sourdough taste nicely complimented the sweetness of the sprouts.
I'm taking my power back by remembering that a belief is only a thought that I keep thinking,
My favorite way to eat all vegetables is to roast them.
I like to roast parsnips and carrots. I peel, then cut them into long strips like french fries. Then throw them on a cookie sheet, sprinkle with sea salt and drizzle with olive oil. Roast at 400 until a fork lets you know they're done. Sometimes they're done in 35 minutes and sometimes it takes 50 minutes. At about half time, I turn them to brown evenly. The root veggies get sweeter when roasted. Peeled quartered beets work well too.
I also like to roast cauliflower. I take each flowerette and cut in half. Same process as root veggies, but I sprinkle with Italian seasonings, then salt and olive oil. I've roasted asparagus, chunks of winter squash, (acorn squash is delicious) onions, garlic and turnips.
"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Thanks for sharing your successful Brussels sprouts recipe, Drea! I'm going to try it, as I am fond of the little things--I used to sauté them in butter with Spike brand seasoning, but your method sounds superb.
Brussels sprouts are beneficial for type Bs, as the chart shows under Drea's recipe, and neutral for the others.