Hi all!!!

I am a bit at a loss for great recipes for NONNIES! I know there a recibase and a Yahoo nonsecretor group, but... I think here in our community there must be more recipes in your (nonnie!) heads for the necessary culinary variation in the kitchen..

I have some A nonnies, Ononnies and one Bnonnie in my practice.
And.. I am planning to organize very small cooklessons per bloodgroup in my appartment (4 people maximum: I hate big groups.. ) to get them started on the essentials of their bloodtype and/or nonnie diet.

I would love to invite all nonnies here present, to share their FAVE (nonnie) RECIPE with me...

I want to compile my little recipe booklet to hand out to my patients.

Is it too much asked if one of you nonnies would share your 1 FAVE recipe with me??
So that I can translate these culinarities into Dutch and make my patients happy??

I would love to receive your reactions!!!

Cocky

Hi Cocky,

Have you checked out this thread?

I have a recipe for pudding.

You take 1/3 cup of tapioca pearl and soak overnight.

then you need 1 cup of rice milk (or soymilk but rice is better), and you heat that on the stove. When it is bubbling you add the tapioca pearl (that you have drained). You let this boil softly for 50 minutes while you stir regularly (like every 5 minutes).

In the mean time you heat the oven to 350 F/200 C and you get three pears (or apples if you like that more) and you peel them and slice them. Place the slices in a oblong oven bowl (glass) and sprinkle cinnamon on them. (if you are allowed to have sugar you can also sprinkle a little sugar on them). Place the pears in the oven when the tapioca has been boiling for approx. 20 minutes.

When the tapioca has been boiling for 40 minutes you get two egg yolks and beat them. Take a little of the tapioca mixture and mix that in with the yolks, then pour the mixture in with the rest of the tapioca. Stir for few more minutes.

Beat the two egg whites that you have left from the eggs until stiff.

Take the pears out of the oven (increase the oven temperature to 400/250) and gently pour out the excess water. Now pour the tapioca over the pears and mix. Spread the egg whites over the top of the pear/tapioca mixture and place in oven until the egg whites are golden brown.

Take out of oven and let cool off. Eat cold.
Enjoy.

Ps. I don't add any sugar to anything, because I feel the pears are sweet enough. But if you do want to add sweet, you can add two spoonfuls of sugar (or honey or agave nectar) to the tapioca mixture (a little at the time). You can add some sugar to the egg whites (I sometimes add a little honey, because it makes the egg whites smoothers) and you can pour some sugar over the pears.

sounds delicious Sandra! )

Sandra that sounds great!!

Is tapioca pearl the same as tapioca powder??

I am definitely going to make that awesome dessert!!

Thanks Sandra!!

Cocky

ok..ok because its UUUU my beloved Cockepelli-Cück :

spagetties with tomatoessauce and special tzatziki = super yum.....

take spelt or rice spagetties...cooking in salty oliveoil water until *al dente*
tomatoesauce: fresh and pré-canned tomatoes (epluchés)lots of garlici,and oignons...cook together in oliveoil;  a little salt and herbes de Provence, a little of parsil too, a little of ginger.
some bifidus melanged with a little of salt,no concumbers!- but a lot of freshly pressed galic, fresh cutted saladeherbes mix all and top it onto the tomatoesauce and mix..... no kissing after....


                                               
freshly prepared gigot à la provencale
take a fresh gigot... and piks it with frehs garlic...up into the oven for some 1-1,5 hours....after this time add the prepared  ratatouille for a 30 minutes ... fini and just right to get served ....yum too

ostrich-filets schnippelet à la Stroganoff with rice... very yummi (incl. red peppers yehhhaaa )

Pangasiusfilets with salades
"         "    "       "      "    bloodtype-compatible

gallettes de riz or spelty-ones sweet or salty
prepare some gallettes named above and add or some canned fruits or in a salty way...with garlic and oignons in a champigonsauce or some viande haché bloodtype spécifique....


and...and...and....

Quoted from Cocky

Is tapioca pearl the same as tapioca powder??

They're both the same thing, but in different shapes.  I'm not familiar with your powder, but it must be, well, a powder!  And the pearl tapioca comes in "beads" about the size of a grain of rice, only round.  I believe that you can generally substitute one for the other, but you might need to adjust the amount.  Also, the pearls might need to be cooked longer than the powder.

The finished product will have a different texture, because (in addition to thickening the pudding) the pearls remain as little lumps (which some people like, but some kids don't care for).

If anybody has experience with both types, please correct me!

thanks Carol for the explanation!! I will have a look in the HFS!

Isa, dear, you need to explain GIGOT for me. We'll have some time in Samos to experiment, no doubt!!  

thanks for your recipes Gals!!!

Cocky

GIGOT (me too??  Except for the spelt your spag. sauce sounds good.  I haven't had tomato sauce in a while.  I like it over broccoli.  Yummalicious.

Debra

gigot means 'leg of lamb'. )

gigot d'agneau.............yummmmmmm

the suppositoired gigötli  haaaaaa   hi-hi-hiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Does anyone have a recipes for Spelt Bread?  I NEED BREAD!

ok Michele O- because its you

500gr. of  whole spelt; 30-50 ml warm water, 1 tablespoon of seesalt, a little of ginger,1-2 dried backingpowder or yeast, a little of coriandre ...mix all together (speltflower...clarro que si )and the
other ingredients... let go for 30-45 minutes and prepare little breads and bake em in your oven about 20-30 minutes with 180-200 degrees.If you add....... oups...not true...you are an O = no more addings here

aaaannnddd good luck....

Okay, I don't know if this counts as a true recipe, and it will show the depth of my cooking abilities (or lack thereof), but... I really love fresh green beans grilled on the George Foreman drizzled in olive oil and garlic salt. I eat these with any meal like french fries. I swear they are so yummy this way  - and I never imagined I would be saying this about green beans!  

great idea, thanks! )

I do greenbeans in a frying pan in a small amount of olive oil, this is after I've seared the onion and garlic.  Voila.  Yummy.  CB