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Has anyone used whole seeded mustard? I can't find any food value in Typebase for the seeds by themselves... Just tried some *marmalustade* we'd been given (a cheeky combo of the words mustard and marmalade), which is practically full of (soaked) whole seeds and gluten free... I was nervous to try but discovered it is too delicious - the seeds are soft with still enough bite to be interesting and it has a lovely hint of orange! Fantastic with turkey in a salad for lunch (mixed with mayonnaise) and it was divine on some roast duck I made for my Hunter husband last night!!
Swami: Hunter (68%) / RH- / ENFP / Libra-Dragon Ee Dan
Location: Colchester, UK
I do really well on mustard seeds. I love them! Mustard, dry - is a superfood on my swami. Considering dry mustard is just ground up seeds (usually yellow as opposed to black seeds), I assume the same rating applies (for this Hunter at least). In any case, they make me feel good in my home made curry, in my stir fried cabbage and many more things, so I'll continue to indulge
Your marmalade concoction sounds delish - the oranges would be the bigger problem for me than the mustard seeds.
Hope you're well!
Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB
I love mustard seed I use a lot of it. whole in soups and on some meats, or ground to bring out the spicy flavor. if you realy like it spicy try brown musterd seed, it has more bite. I put it in all my spice mixes and rubs and meat marinades. swami has dry musterd as a dimamond for me.
nothing to do? who has that!? swami made me an explorer! married to an AB+ mom to a B+ boy
Yes, I have, I love mustard for sandwiches but after starting this swami thing, I found out that my regular stock contains wheat and vinegar so I had to get rid of them. There is no such vinegar free mustard that I have seen avail, wheat free yes, but not vinegar.
So with a recipe I think from this site, I bought bulk brown mustard seed and regular mustard powder, and made my own mustard with red wine as the vinegar sub.. Anyway, real learning experience, after I just made it, it was like the spicy mustard you get at Asian restaruants. You would of thought I loaded it with horseradish, because it was OH MY GOD, hurt me.
I then read you should let it calm down for 4-6 weeks, in the pantry. I am not just enjoying it, it still has heat, but not like it was. I also believe it is an Super food on my swami, if not at least a neutral. I bought mine from penzey spices, online here in the U.S.
Be kind to everyone; be persistent with health! Ee Dan
Location: Sydney, N.S.W., Australia
That mustard combination sounds nice, I just use the yellow or black seeds in spice mixtures in veg and/or lentil or split mung bean soups, or can be used for chicken (or any) curry. I think organic yellow seeds have the mineral selenium which I know I have been deficient in, so mustard seeds I eat often. Plus I have a small jar of horseradish/mustard in the fridge, which has minimal ingredients and no sugar, just a little is fine for me. Maybe it is possible to make a whole seed mustard with lemon or lime and a little agave, or even a date blended into it for taste and sweetness?