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BTD Forums  /  Eat Right 4 Your Type  /  Blood Type Diet Restaurant
Posted by: zola, Monday, September 12, 2005, 5:28pm
Would you all come to my restaurant with Blood Type Diet menus? This is a fantasy I'd like to make into reality one day

If you have any suggestions on how to make this work please let me know. I plan on baking with spelt since that seems to work for the masses, clarified butter and olive oil (can handle higher smoke points), and green tea will come to your table unless you order something else.

I'm seriously taking suggestions.

I have a degree in culinary arts and have worked from Alaska to the Carribbean as a sous chef, pastry chef, garde manger, saute cook, pantry cook, baker (and wedding cake maker) and produce worker for the last twelve years.

I also graduated with a Bachelors of Science in Nursing this year.
Please post all serious suggestions and insights.
Posted by: Peppermint Twist, Monday, September 12, 2005, 5:37pm; Reply: 1
:D How marvelous that you are seriously considering starting a BTD-oriented restaurant!!!  This is an idea that was often discussed with passion and enthusiasm on the old message board.  To my knowledge, there are no BTD-oriented restaurants as of yet, although it seems to me someone has posted in the past or blogged about a restaurant that has one or two items that are listed as BTD-friendly, which in and of itself is amazing and encouraging!  While I haven't come across a BTD restaurant, I have read about a spa that has a BTD-oriented ownership and the kitchen will accomodate BTDers (I'll try to find the link and post it here).  I do have one suggestion for you:  I suggest baking with a flour other than spelt, such as rice flour.  Spelt does not really "work for the masses".  Spelt is an avoid for non-secretors and even some secretors have trouble with it.  That is the tame/mild version of my opinion on spelt!  I won't say any more because I think my opinion is in the minority.
:X :X :X

I just feel that, if you are going to do the BTD restaurant thing, it would be ideal to use a flour like rice flour that everyone can enjoy.  Ideally, you might even try to hunt down a sweet potato flour (some Asian stores apparently carry this) to use in certain recipes, and then you could proudly display "grain-free!" by that recipe!

P.S.  You could make some things with spelt if you like, as apparently it does bake well, but my suggestion is just, for baked goods at your restaurant, that the majority of them be made with rice flour.  You could have some with spelt, but have the majority of choices be spelt-free for those of us who cannot do the spelt thing.
Posted by: Cheryl_O_Blogger, Monday, September 12, 2005, 5:39pm; Reply: 2
This was a thread topic  a while back and prompted this blog on the subject:

http://www.dadamo.com/bloggers/k/archives/00000045.htm

I think spelt is an avoid for Type B, but would work for a great majority of people.  I would love to go to a BTD restaurant.  I know they exist, but I haven't found one yet on my travels or locally.  I wish you great success!
Posted by: Peppermint Twist, Monday, September 12, 2005, 5:42pm; Reply: 3
P.S.  Zola!  Extreme excitement!  Found the info on the BTD-oriented spa, check it out!  I read about this a year or two ago and was soooooooooooo tempted to go!!!  Still am!  Still might!

http://www.evranch.com/healthyliving_eating.asp
(Describes their strong BTD orientation.)

http://www.evranch.com/food.asp
(Describes their food, including wild-picked local berries and fresh meats they raise themselves...AND water from one of their FIVE springs!!!...when can we leave to go there?)
Posted by: ISA-MANUELA (Guest), Monday, September 12, 2005, 6:04pm; Reply: 4
Ours here in Zürich-ch-ch-ch is now closed.... :-/  :'(
Posted by: Victoria, Monday, September 12, 2005, 6:10pm; Reply: 5

Spelt is neutral for B's, unless of course, there are gluten issues.
Posted by: zola, Monday, September 12, 2005, 6:19pm; Reply: 6
Dang! That is some spa! I live in eastern Washington (not far all things considered). Now to convince the man to go....
We could swing it by the spring...he he........There really is heaven on earth!
Posted by: Victoria, Monday, September 12, 2005, 6:22pm; Reply: 7
Zola,
I'm happy to hear of your dreams.  I'm in a hurry right now, but I'll stop back later and join in on the ideas.
Posted by: Peppermint Twist, Monday, September 12, 2005, 6:24pm; Reply: 8
Quoted from zola
Dang! That is some spa! I live in eastern Washington (not far all things considered). Now to convince the man to go....
We could swing it by the spring...he he........There really is heaven on earth!

Doesn't it just sound like heaven on earth?  I mean, the setting (Canada, mountains, forest, fresh air, THE NORTH), the food, the Thai massage!  I am so THERE!

I really might go there one day...at this point, since I can't do winter anymore, it would probably have to be NEXT summer, but what better time to start planning a vakay for next summer than right this moment?  Fly in the ointment is my sis and BIL always make their plans to come down to FL and only AFTER their plans are set in stone do they deign to inform little old me, so it is like expected that I will just be here.  Wonder what would happen if I said "Sorry, I have a Thai massage scheduled in Canada for part of that time!"  They always come for, like, a MONTH in the summer (  :( ), so there is no lucky chance of missing them entirely, drat it, but maybe I could actually have to say, ooooh, DARN ( :D ), I'll be hiking through the Canadian wilderness and will have to miss the first two weeks of family dysfunction and going out to eat avoids...darn the luck!

Posted by: Laura P, Monday, September 12, 2005, 7:01pm; Reply: 9
I say we all make a trip of it.  It could be some sort of reunion, how fun huh?  We could coordinate ER4UT bake sales in our cities to raise the funds
Posted by: Cheryl_O_Blogger, Monday, September 12, 2005, 7:11pm; Reply: 10
Quoted from Victoria

Spelt is neutral for B's, unless of course, there are gluten issues.



Thanks, I was thinking of kamut.  My daughter-in-law is B and I don't know her diet so well.
Posted by: 547 (Guest), Monday, September 12, 2005, 7:33pm; Reply: 11
Spelt as a grain, is even HB for B's!! ;D
and neutral for B-nonnies.
Indeed spelt flour to make bread and pastry is neutral..

As an A I eat loads of spelt... Make my fave bread with spelt flour, chopped walnuts, linseeds, walnutoil, and instead of sugar, veggly... ;)

Most friends and guests who are 'privileged' to taste my speltbread consider it as pastry...  ;D
I finally got the hang of baking this gorgeous bread... Breadmachines are awesome!!
Cannot imagine my life without this machine..!! ::)

Zola, awesome idea to start a BTD-restaurant, but I live in Europe...

Yaman, we talk about a BTD-Restaurant Chain in Europe next year in Samos!! :D
With all the expertise of the EU BTD-followers this must be realized!! ;)

Take care and stay all of you!!

Cocky 8)
Posted by: mikeo, Monday, September 12, 2005, 8:03pm; Reply: 12
here's an idea for a BTD restaurant name

MANGA GIUSTO
Posted by: ISA-MANUELA (Guest), Monday, September 12, 2005, 8:05pm; Reply: 13
4 Y T....... ;)   :D
Posted by: Maria Giovanna, Monday, September 12, 2005, 8:11pm; Reply: 14
Dear Mike,

Mangia giusto if it is not a Japanese manga but an Italian BTD restaurant !

Nice to find restaurants and friends who understand BTD basic rules !

Edna, for sure rice flour for me and the others celiacs rules ! Thank you

Maria Giovanna
Posted by: MissileCop, Monday, September 12, 2005, 8:15pm; Reply: 15
Quoted from Edna
when can we leave to go there?)


As soon as you put in for vacation leave!  ;D  You can run, you can hide, but you can not escape "Vacation Man"!  ;D  I will hound you, until you succumb, and actually put in for, and take vacation!

You know it's what's best for your health and sanity!  :K)  Besides, you'll need it by the time I'm finished with you.  What size straitjacket do you take?  ;)

We now return you to your regularly scheduled thread.

Posted by: san j, Monday, September 12, 2005, 10:17pm; Reply: 16
Thanks so much for the tip on EV Ranch.

More and more, I sense, BTD is going mainstream.

I was talking to the Cheese Buyer at my local WFM and asked her if she can obtain Paneer, as I have to go to my Indian Grocer for it, a less convenient location. And she said she's had a gazillion requests for it and wonders where it's all coming from... Meanwhile, yes, there's a WFM-approved supplier, someone local.  Certainly it'll be at least twice the price of the Indian stuff, which is terrific.  And Paneer is easy to make at home yourself, too.

I also watch people shop beside me in the store, examine what's being put on the check-out belt before and behind my selections, and, so help me, I see Blood-Type- compliant collections of foodstuffs.  Just the other day I ran into an old Tennis buddy in the Dairy section.  She was buying Kefir and had a basket containing cauliflower and beets.  "Are you B?" I asked her.  "Yes, yes! Are you?" she replied.

So, we're ready for the BTD restaurant.  Chanur shall cook, no?
Posted by: mhameline, Monday, September 12, 2005, 11:02pm; Reply: 17
I would go to your restaurant for sure - but I would say for you to use rice flour as well in baked goddies if possible - as spelt give this O some problems - I think it's the gluten in it that my body doesn't agree with.  

Missy
Posted by: 230 (Guest), Monday, September 12, 2005, 11:22pm; Reply: 18
That's a great idea. I would go there to eat. Please franchise all over the world so everyone could eat this delicious, healthy, and wonderful food. Just image having a menu divided in to four groups for each blood type and not worrying about ordering an avoid. You could go right to your page in the menu with your diet and order anything you want without hesitation of does this have an ingredient I'm not suppose to eat. It would already be preplanned for you.

This would be a dream come true. Right now my biggest problem with this diet is eating out. I struggle everywhere I go because I don't know what is in stuff. They seem to sneak wheat, corn syrup, dairy, etc. in everything. Please let this dream become a reality.
Posted by: zola, Tuesday, September 13, 2005, 12:36am; Reply: 19
I just tried baking with brown rice flour with pretty decent success. I used the Banana Walnut Bread recipe (says for Type O but I made it for A's too) and altered it to have 6 bananas and left the sweetener out. Superripe bananas and rice flour are already pretty sweet. I also added a teaspoon of sea salt and used lola's "baking powder mix" = 1 part baking soda, two parts cream of tartar and 2 parts arrowroot.

They are plenty moist & flavorful, toothsome with nice crunchy walnuts. (I toast them first). If the muffins had a little more sweetener  they'd probably brown a bit better.

Does anyone have any recipes they'd like to see on the menu at the BTD restaurant?

I'm looking for a good ginger molasses chew cookie recipe to try out...
Posted by: Chanur, Tuesday, September 13, 2005, 8:22am; Reply: 20
You might consider giving rice bran oil a try. It's smoke point is 450*F and it's flash is 620*F. I feel that the finished fried products have a better texture and flavor than using olive oil.
Posted by: ISA-MANUELA (Guest), Tuesday, September 13, 2005, 8:30am; Reply: 21
Chanüüüüürli  ;D soooo sorry for our old thread about this thema ;) ;D ...just gone...... :X
Posted by: azzap, Tuesday, September 13, 2005, 11:05am; Reply: 22
Oh baby,

Just the thought of a ginger molasses cookie makes my mouth water. I am so much a biscuit/cookie person that I could seriously eat nothing else all day. My favourite pasttime has been severely curtailed because it's seems so hard to get good compliant biscuits, and I always have some excuse not to make them myself.

If you make em, I'll buy em.  ;D

There was once a fictitional BTD restaurant called Chez Chanur that was frequented by the Bloody Family. maybe they'll just have to go back for another meal. Do you still employ that Kiwi/French waiter Chanur? 8)

Aaron.
Posted by: Susana, Tuesday, September 13, 2005, 11:42am; Reply: 23
Hi Zola,

You may want to consider a “fast food BTD restaurant.”

Have you ever been to a sushi place were people sit around a bar with a conveyor belt. Plates pass by of different colours indicating different prices. It is similar to airports where you collect suitcases.

For BTD version; plates have a ring of different colour based on blood type: red for O, blue for A, yellow B and green AB.

You may have: 1 colour line X price; 2 colour lines Y price; 3 Coloured lines Z price. Eg. 1 blue line = dish for A type worth $5; 2 blue lines = dish for A type worth $10…

When it’s bill time just count the number of empty plates per person and consider the number of lines to add the bill. E.g. A person may have had 1 1 line plate + a 2 liner = $15

It would be a good restaurant in a business center, shopping mall or any place were fast food would be convenient.

You do not need much space or many waiters just 1 or 2 in the bar for billing or any special requirements. Maintaining the dishes warm could be an issue.

Even if it is a sophisticated restaurant where people are served at a table you may want to colour the plates differently.

Best of luck with a great idea,

:K)
Posted by: jtabos, Tuesday, September 13, 2005, 11:50am; Reply: 24
mmmm  Sakura...  my favorite...
Posted by: ISA-MANUELA (Guest), Tuesday, September 13, 2005, 12:00pm; Reply: 25
azzzzzzzzzzaaaaaaaaaaaa...... do ya have l'tyrosin-cravings huuuh ? because of these little mümpfis of cocky s......(oo) ;D ;)  :X
or is it just because sugar is a no-no for us..... nonnies...saluti nonno ;D ;D
and because of that... yippers one more time ;)
Posted by: Chanur, Tuesday, September 13, 2005, 4:51pm; Reply: 26
Azzap/Aaron: Yes, he is still at Chez Chanur. I have not yet had it in me to "allow him to go succeed elsewhere".  ;)

I wish I had more time for this thread right now, but our Fall quarter started yesterday and this week can only be described as chaos.

Gotta go work on my blog now or it'll never get written.
Posted by: Peppermint Twist, Tuesday, September 13, 2005, 5:04pm; Reply: 27
Quoted from mikeo
here's an idea for a BTD restaurant name

MANGA GIUSTO

You guys want to hear something funny, like, ironic funny, not funny ha ha funny?  

I work at a blood bank (that's not the funny part...settle down or I won't tell you the rest of this) and we have this little cafe here.  Well, at one point the powers that be held a contest for employees to pick a name for the cafe.  The winning name was "The ABO Cafe" and I always think, how funny that I, this mondo BTDer, have this cafe where I work called "The ABO Cafe", yet it is the farthest thing from compliant!

Meanwhile, my entry for a name for the cafe came in SECOND!  AAAAAAAAAAH!  It was:

Transfusion

One of the pups on the selection committee said that they loved it but felt it would "go over the heads" of most of the diners therein.  Transfusion...get it?  It is a double entendre, as in "blood transfusion" (the blood bank theme being reflected in the name thaaang) but also as in "fusion" cuisine?  So, "transfusion" could ALSO be looked at as fusion cuisine that somehow "trans"cends the ordinary and reaches notches unknown!  Transfusion!

But instead we have "ABO cafe", which to me is just a painful reminder of the fact that I cannot eat in there "legally" in BTD terms, as in, "NON-COMPLIANCE MEGA ALERT!", so the name is sort of a cruel joke, ya know, like it should be followed with a pause and then a "...NOT!" or a "...you WISH!"
;D ;D ;D

Rarely, I will deign to go there of an a.m. and get an omlet, only if I have not properly previously consumed breakfast at home and have basically NOTHING in my desk, not even my usual pumpkin seeds or NAP bars or ANYTHING  :o.  Sometimes, in such cases, I will go without breakfast (bad), but sometimes I will get an omlet, which is no doubt made with "Egg Beaters" and PAM cooking spray...and that is only the stuff I can think of that is wrong with it!

Transfusion...I still think that was a great name.  Dang.

P.S.  AND, a FURTHER entendre (what are we up to, like FOUR, quadruple entendre time in the old town tonight) is that "transfusion" could mean a "transfusion" of energy and revitalization by eating the wonderful food (NOT!) therein.

Sometimes, I amaze myself.
Posted by: zola, Wednesday, September 14, 2005, 3:29am; Reply: 28
Edna, you plum crack me up! what would we do without you? i like the name ....How about Trans fusion? Okay, maybe not. Connotation to transfatty baddy acids. Alright. More brainstorming necessary...
Posted by: zola, Wednesday, September 14, 2005, 3:36am; Reply: 29
Susana - a most excellent idea...

i was thinking - I need to make this place doable without too much help. In order to make this thing a reality I may need to do the "healthy food delivered to your door" theme and have BTD menu available.

Then i could have a storefront where people could come by and pick stuff out of the deli case or freezer to take for home or work.

Any suggestions on this front?
Posted by: Wulf, Wednesday, September 14, 2005, 3:46am; Reply: 30
Quoted from zola
I just tried baking with brown rice flour with pretty decent success. I used the Banana Walnut Bread recipe (says for Type O but I made it for A's too) and altered it to have 6 bananas and left the sweetener out. Superripe bananas and rice flour are already pretty sweet. I also added a teaspoon of sea salt and used lola's "baking powder mix" = 1 part baking soda, two parts cream of tartar and 2 parts arrowroot.

They are plenty moist & flavorful, toothsome with nice crunchy walnuts. (I toast them first). If the muffins had a little more sweetener  they'd probably brown a bit better.

Does anyone have any recipes they'd like to see on the menu at the BTD restaurant?

I'm looking for a good ginger molasses chew cookie recipe to try out...



OK, I don't know whether our Chef is testing us all to see how observant we are or our chef needs a little more BTD experience before we open the doors.

Banana Walnut bread with 6 bananas for Type A. I don't think so Chef Zola.

Banana = Type A secretor = AVOID !!

I think we need to proof read the menu ;-)

Tas
Posted by: zola, Wednesday, September 14, 2005, 3:56am; Reply: 31
I'm a nonsecretor
Posted by: zola, Wednesday, September 14, 2005, 3:57am; Reply: 32
I'm still a newbie - So i am definately open to proofreading...
Posted by: Wulf, Wednesday, September 14, 2005, 4:08am; Reply: 33
Quoted from zola
I'm a nonsecretor


and I'm not...the menu definitely said it was a Type A dish ;-)

What do you have as an alternative for an A sec. ?

To quote Keith Barrett. "It's just a bit of fun"

Tas

Posted by: Peppermint Twist, Wednesday, September 14, 2005, 12:24pm; Reply: 34
Quoted from taswolf
...and I'm not...the menu definitely said it was a Type A dish ;-)  What do you have as an alternative for an A sec. ?...

Oh, Lordie, Zola  ;D, I think you have your first "problem customer" on your hands *throwing a glance in Tasdad's direction*  ::).  Just smile and accomodate, we aim to please here at Transfusion!

I can see he has shaken you up, and here it is opening day at your new restaurant!  Let me go out and contend with him, I know how to handle him.  He is a very sweet Tasdad, DEEP down inside, so stand aside and I'll handle this:

"Hello, sir?  I understand there has been some sort of unfortunate misunderstanding here and you were inadvertantly served our A Nonnie Superbanana Supreme Bread instead of our many other varieties that are supercalifragilisticexpialidocious for A secretors?  We are so very sorry, and your entire meal is on the house tonight!  We will immediately replace your bread with our A Secretor Gee-Ya-Gotta-Meet-'Er Apricot Bread!  Plus, might I suggest some of our house signature red wine for Type A's, as it is beneficial for your type?  Did you know that it contains a component which either blocks polyamine synthesis or lowers indican levels?  That's right!  And it also tastes fabulous:  it's a fruity bouquet, sassy yet shy, whimsical yet reserved, complex yet innocent, hearty and robust, yet light, silly yet serious, cheap for us to produce, yet very expensive for our customers--normally, that is!  However, in your case, due to the unfortunate banana bread incident, your wine is ABSOLUTELY FREE!  Please let me or one of your wait team know if there is anything else we can do for you during the course of your meal here and again, we deeply apologize about the entire banana THING.  Enjoy your A secretor beneficial meal!  Oh, look, here comes Jacques with the wine...just leave the entire bottle, Jacques, thank you.  All right, then, sir, your snail appetizer will be out shortly and I do dearly hope that you will enjoy your meal to the fullest!"

;) ;D




Posted by: Victoria, Wednesday, September 14, 2005, 6:54pm; Reply: 35
Quoted from Edna

sassy yet shy, whimsical yet reserved, complex yet innocent, hearty and robust, yet light, silly yet serious...



I think this sounds like our Edna!   :K)  ;D
Posted by: Victoria, Wednesday, September 14, 2005, 7:16pm; Reply: 36
Quoted from zola


i was thinking - I need to make this place doable without too much help. In order to make this thing a reality I may need to do the "healthy food delivered to your door" theme and have BTD menu available.

Then i could have a storefront where people could come by and pick stuff out of the deli case or freezer to take for home or work.

Any suggestions on this front?


Zola,
That's a good idea.  Simple can be better, unless you really have a lot of money at your disposal.  I have a small business.  I have been taught and have learned through experience also, that you will have to carry your enterprise for at least a year.  You may break even the second year, and begin to see a profit the third.  

Of course, this is going to be an individual situation, but a lot of businesses fold in the second year because the owners expected the business to carry itself immediately.  So that's a good reason to start simple, and you can later expand into a full-scale sit-down restaurant as the place becomes well-known, and your cash flow becomes steady.

Another suggestion:
In my opinion, you will have a more steady business if you represent yourself as something like this.......gourmet natural foods, fresh, organic when possible, catering also to blood type meal choices.  Rather than a blood type restaurant preparing natural, fresh, organic foods.  Many, if not most of your customers may not be interested or have even heard of choosing foods by blood type, but will come if the food is beautiful, delicious and healthy.  Then they will be exposed to a new way of choosing foods as an option in your restaurant.

I'm going to be traveling for a few days, so if I don't post often, this  is why.  I'll try and get to a computer a few times over the next week.

Posted by: Peppermint Twist, Wednesday, September 14, 2005, 7:28pm; Reply: 37
Quoted from Victoria
Another suggestion:
In my opinion, you will have a more steady business if you represent yourself as something like this.......gourmet natural foods, fresh, organic when possible, catering also to blood type meal choices.  Rather than a blood type restaurant preparing natural, fresh, organic foods.  Many, if not most of your customers may not be interested or have even heard of choosing foods by blood type, but will come if the food is beautiful, delicious and healthy.  Then they will be exposed to a new way of choosing foods as an option in your restaurant.

Excellent point/suggestion!

Posted by: jsgrierson (Guest), Wednesday, September 14, 2005, 9:32pm; Reply: 38
Zola, I agree with Victoria about the keep it simple option. We've all had the experience of being in a restaurant which appears to have 20 items on the menus, none of which are fully compliant to any blood group, and can't even be tweaked.
so if you only have four main meals at any one time, each of which is fully compliant at least to secretors (sorry nonnies, your needs may have to be addressed later) this would be better than a big fancy shebang. I run a small home based business, and may never make any real money in it, but fortunately I love it, so it is like having a hobby that pays for itself. If you have another source of income at the same time, it would take the pressure off you. If you are willing to trust us we can all play rogue customers to help you sharpen up your recipes and also give you a thick skin which will definitely be needed in the future. You know it is a dream most of us have entertained in one form or another!  
Best wishes,
Jenny
Posted by: Wulf, Wednesday, September 14, 2005, 10:25pm; Reply: 39
Edna,

Thanks for your wonderful service and response to my problem. I may have appeared troublesome and for that I apologise. Dining out as you would be aware can be a challenge. Your response in changing my order was prompt and courteous, please send my apologies to the Chef. Maybe I needed to specify my secretor status on the order, I'll be ready in future.

Your offer of a complimentary bottle of red is most gracious, I assume it's Australian ?

I am looking forward to my main course of Seared Tempeh in a Soy & Honey sauce. Served on a bed of wilted greens with Saffron Rice and a side of sauteed vegetables.

BTW, the tip is under the plate.

Tas
Posted by: zola, Wednesday, September 14, 2005, 11:16pm; Reply: 40
Well now I guess you all can tell I've never been a "front-of-the-house" person! I'll have to practice my impromptu graciousness.

Thank you all for your wonderful suggestions. And Tas, be sure to send me that tempeh recipe.

Keeping the place sustainable is the goal. Being a flash in the pan would be a great disappointment. I'll have to continue my job working for the man for a few more years while I get my equipment, business plan and scheme fine tuned. Appealing to a larger health-conscious crowd is a good start.

Edna BTW I took that personality test and I got "Idealist". Big surprise :)
Posted by: janet_graham (Guest), Wednesday, September 14, 2005, 11:54pm; Reply: 41
I think btders know what they can eat and if your menu was full of options, like steak, brown rice, steamed kale with ghee, and of course, Do you want yam fries with that? JayneO
Posted by: Ellie, Thursday, September 15, 2005, 12:54am; Reply: 42
How about a ready supply of BT testing kits?

This would be fantastic if you can get it off the ground but I do agree - best to start slowly & get it right than overreach yourself...

Keep working on it - we'll give you all the support we can! I'm sure we'd all frequent  your establishment if we could...
Posted by: 230 (Guest), Thursday, September 15, 2005, 1:32am; Reply: 43
Another thought with the menu planning. You could have all the menu set up in sections by meat, veggie, fruit, bread, bev, dessert, etc. Beside each entre in paratheses the blood type could be noted.

EX:
Meat
Rib Eye steak (O)
Vegetables
Brocolli (O,A,B,AB)
Breads
Fresh baked bread sprouted wheat (O,A, B,AB)
Hope I got this right, this is just an example of making it simple for customers
ordering. I'm ready to eat there now. Please open soon....... :K)
Posted by: ED (Guest), Thursday, September 15, 2005, 1:32am; Reply: 44
The word blood and food do not mix keep the blood out of the menu and the title, "and away we go." :o
Posted by: jsgrierson (Guest), Thursday, September 15, 2005, 6:46am; Reply: 45
Zola, do you have a name yet?
I loved Edna's "Transfusion" but it may be too esoteric.
What about "Zola's Kitchen"?  (keeping the for- your- type as inside information for the menu)
Jenny
Posted by: ISA-MANUELA (Guest), Thursday, September 15, 2005, 10:19am; Reply: 46
;D yip-yap-yup......I'll be at the entrance with my VEGA-tester....;D :D  I'll do the test
before eatings with and for everybody because after ... no claimings of poisonings.. possible ;D :D ................. and no way out........ ;D
Posted by: zola, Thursday, September 15, 2005, 9:03pm; Reply: 47
Isa - what pray tell is a VEGA-tester? You must catch me up.:)

Zola's Kitchen has a nice ring to it. How about you all think of a few names NOT to call it? This could be fun...I can think of a few...
Posted by: zola, Thursday, September 15, 2005, 9:07pm; Reply: 48
And the menu reads...We apologize for not being able to serve you transfatty acids, gums, synthetic food dyes, pesticides, and steroids...
Posted by: ISA-MANUELA (Guest), Thursday, September 15, 2005, 10:11pm; Reply: 49
take some of our older thread of *Chez Chanur*...and my Vegaterster is an apparatchnik to test *unbloodily*  all what ya want whithin resonances ... :D ;D
that means you may applay it before *foodings* = no claimings possible of any of your
clients after... if there's any food-incompatibilities.... = yeeeeeeeehhhhhhhhaaaaaaaaaa


http://www.vegamed.com  :D

and Zola- we wont' apologize at all for no chemical drug-bombes-foods... ;)  ;D
WE are proud of being and serving *bio-organics*  ;D
Posted by: Wulf, Friday, September 16, 2005, 9:25pm; Reply: 50
Ok Edna, Where's my bottle of wine ?

Tas ;-)
Posted by: paul clucas, Saturday, September 17, 2005, 5:46am; Reply: 51
How about a nice Ontario ice-wine?   Just teasing!  ;D

BTD restaurant  -  it should (would, could) be possible.  But how? I don't know, but there are many ways that should not be done ...


** Begin Humour (Noir) Section

-- How not to run "In Vein - Blood Type Friendly Restaurant"

What-da-ya-mean the turkey-berry-ezekiel sandwich with a side of romaine-spinach-endive is the only main course?

News Item: Virtually unkown restaurant in financial difficulties after an altercation between regular patrons and some members of a goth-punk gang.  One detective involved cited a "request for a cup of O negative" as being the cause for the incident.

Close paragraph.  Close restaurant.  Close minds.

** End (Supposed) Humour Section


To really get this going we would need some delicious and highly nutritions meals to create interest in this "lectin thingie."  We all know, from being in a anti/non-BTD world, people want a food/suppliment/medicine that alows them to eat anything they want.  They would rather not use self control to eat so that their food is a primary factor promoting good health.  We should call this the "Snow White" delusion.

Food 4 thought:
Would you
               have saliva tests avaliable on-site?
               have 1, 4, 5, 8 or 16 menus?
               have pop-psychological tests?
               collect a customer survey as to exercise habits?
               offer complementary samples of extreme compliance dishes?
               stock difficult to get suppliments / foods?
               put snippits of grade 8-level hematology on the back of the menus?

Marketing self-control is a loosing battle, until some beaurocratic behemoth finds that BTD would reduce malaise and increase healthy, productive outlook in people.  Trouble is that any Big Brother capable of controling people's diets is not really interested in their health.
Posted by: ISA-MANUELA (Guest), Saturday, September 17, 2005, 7:20am; Reply: 52
ROFLAMO- Paul great ;D :D
yes I think you hit the nail...thatswhy our big restaurant in Zürich was closed.... I think it
took this way for closure ;)  :D
thisway I told that I'll do the test before with my tester... so no blames or claims possible ;)   yes and the supplements we will give gratuitamente - = only some Deflect ? ;) ::)
Posted by: zola, Monday, September 19, 2005, 3:20am; Reply: 53
It would be swell if Dr. D  would patent BTD placemats for educational dining! :)
Posted by: SusieD, Monday, September 19, 2005, 11:03pm; Reply: 54
wow, i almost missed out on this thread! wonderful idea and lots of good advice. i considered starting some version of the btd restaurant myself, but don't have your chef experience .i did learn to cook and experiment with recipes and ingredients, from my mother. i use this experience and knowledge now to convert recipes to be btd compliant. i have only 2 types, a and o in my home. i am a great fan of spelt flour! using it has allowed me to make familiar foods without wheat. i continue to experiment and learn from my mistakes. probably my mother's best advice in cooking is learn from your mistakes, laugh about it and move on. she made a cake with campbells tomato soup once. i think she got the recipe from the soup company's promotional cookbook. anyway, the cake looked and tasted disgusting. the whole family still laughs about this. she laughs.too. hope we can all encourage you in your dream and in some small way be a part of it. maybe you can start small and as your sucess grows, you might write a gourmet btd cookbook. keep us posted on your progress and let us know if you need any help...diane
Posted by: zola, Monday, September 19, 2005, 11:10pm; Reply: 55
Awesome! Let me know what you'd like to "eat out" at Zola's kitchen. Your recipe may be famous one day! :) I'm off to experiment on some salmon cakes and spelt bread....Zola
Posted by: Lola, Tuesday, September 20, 2005, 12:30am; Reply: 56
or you could start a catering buisness......

dinner parties, buffets.....coctails....marriages...all compliant and btd friendly!!

bet you no one has seen anything like it!!

you ll be so famous, they ll be begging for a restaurant!! )
Posted by: zola, Tuesday, September 20, 2005, 3:11am; Reply: 57
That could put a new twist on the "blood test" before you get married...a kind of genetic counseling...only for the couple...not for expectant parents.

lola - I thought about that catering angle...would have to be in a fairly metropolitan place...at least with a good supply of natural and organic products...there is the issue of who I can allow to be suppliers...my health food store draws folks from all over the central part of Washington state in the Grand Coulee corridor and it only has a smattering of organic produce...Safeway has a smidge...I would have to get it from Spokane 2 hours away or from the organic farmers themselves...it would end up being seasonal (not always a bad thing - people expect to get lots of things out of season though. )...this will prove to be educational...

My latest creations...
Puffed millet mozzarella crisps
Date and puffed rice cookies
Salmon cakes with dill, lemon and coriander yogurt sauce

What would you like to order when you go out to eat?

It can be diner, bistro or fine dining fare...
Posted by: Lola, Tuesday, September 20, 2005, 3:48am; Reply: 58
how about recipes? )

we could all try at home and compare results.
Posted by: ieatmeatnlikeit, Tuesday, September 20, 2005, 4:01am; Reply: 59
Hey, I had this idea as soon as I started the diet this past winter. Does this happen to everyone? Of course being in the field gives one the advantage.You that is, not me. My two grains of salt: Have blood type test kits available for the uninitiated that are brought in by the converted. Good luck, I'd like to see it happen! Iemnli.
Posted by: ISA-MANUELA (Guest), Tuesday, September 20, 2005, 6:41am; Reply: 60
;) hi-hi-hiiiiiiiiiiii *the friendly approach (take-over :D )of BTD's and society ;D ;D

oooo aallll dearles sing with me..........
hmmmm   hhhhmmmm hmmmmhm hmhmhm .....
low.....*we shall overcome......w  eeee  shaaalll ooooovvveerrrcooommmee

and loud.....WE shal over come one day...yyyyyiiiii   yay......... ;D ;D ;D

and now ouuta of all you can from your heart... Weeeeeeeeeeeeeeeeeeeeeeeee
wil  do it ;) :D


                            chuckle
Posted by: zola, Tuesday, September 20, 2005, 8:56am; Reply: 61
:) :) :)
Posted by: jsgrierson (Guest), Tuesday, September 20, 2005, 8:56pm; Reply: 62
Hey Zola,
Ever thought of migrating to Australia? Paul (Taswolf) and Sue tell us that the Victoria Markets in Melbourne are fabulous for good food.
Jenny
Posted by: zola, Tuesday, September 20, 2005, 9:36pm; Reply: 63
I'm committed to staying here for awhile BUT Australia is not out of the question. My friend Matt said I'd love it there. (He defected to New Zealand). Do you have good sources for lamb too? :)

There is also the possibility of franchising internationally. It could happen! Gotta start small for now but if people catch on to feeling good on the BTD around the world what a beautiful place this would be...

:) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :)

It's 2:35 in the afternoon here. What time would that be there?
Posted by: Cheryl_O_Blogger, Tuesday, September 20, 2005, 9:41pm; Reply: 64
Quoted from zola
That could put a new twist on the "blood test" before you get married...a kind of genetic counseling...only for the couple...not for expectant parents.

lola - I thought about that catering angle...would have to be in a fairly metropolitan place...at least with a good supply of natural and organic products...there is the issue of who I can allow to be suppliers...my health food store draws folks from all over the central part of Washington state in the Grand Coulee corridor and it only has a smattering of organic produce...Safeway has a smidge...I would have to get it from Spokane 2 hours away or from the organic farmers themselves...it would end up being seasonal (not always a bad thing - people expect to get lots of things out of season though. )...this will prove to be educational...

My latest creations...
Puffed millet mozzarella crisps
Date and puffed rice cookies
Salmon cakes with dill, lemon and coriander yogurt sauce

What would you like to order when you go out to eat?

It can be diner, bistro or fine dining fare...



OOOOOH, puffed millet mozarella crisps sound wonderful, hope you post the recipe
Posted by: Wulf, Tuesday, September 20, 2005, 9:55pm; Reply: 65
2:35 in the PM there is 7:35 in the next AM here.

Tas
Posted by: Lola, Tuesday, September 20, 2005, 10:05pm; Reply: 66
puffed millet mozarella crisps !!
ditto cheryl .)
Posted by: zola, Tuesday, September 20, 2005, 10:08pm; Reply: 67
Here you go Cheryl O Blogger...enjoy! :)

Puffed Millet Mozzarella Crisps

2 C puffed millet cereal
1 C shredded Mozzarella cheese (Love organic Montzarella - Mozzarella from Montana:))
1 T dill weed (thyme or cumin might be good on their own too)
1/2 salt - adjust to your own liking
1/4 C melted ghee (nutty brown and flavorful)
1/2 C compliant flour (I used spelt - rice would probably work well too
                              - go crazy and try it without it maybe more cheese to
                                                                                     create matrix
1 egg (or egg substitute) - used to glue it together so make sure it has this property

Mix everything but the millet together and then fold the millet in with a plastic spatula. Press mixture into a lighlty oiled pie plate or 8" square baking pan. Bake at 350 for 20-25 minutes. I like to cut them into wedges and toast them on the bottom in a lightly oiled cast iron skillet. Enjoy!

P.S. Type O-nonsecretors - you could try this without cheese and try adding another egg plus a little more salt to offset the lack of salty cheese.
Posted by: Lola, Tuesday, September 20, 2005, 10:20pm; Reply: 68
great thanks Zola!
Posted by: zola, Tuesday, September 20, 2005, 11:06pm; Reply: 69
Additional thought to the Puffed Millet Crisps...
you could add 4 T of Nutritional/Brewer's Yeast for it's "cheesy" quality. yum!
Posted by: Lola, Tuesday, September 20, 2005, 11:27pm; Reply: 70
yes great idea!

and full of Bs!! )
Posted by: Cheryl_O_Blogger, Wednesday, September 21, 2005, 7:13pm; Reply: 71
Thank you, thank you, thank you for the puffed millet mozarella crisp recipe!!!  I also really need to use the nutritional yeast more.  Cheese is one of my most difficult foods to give up.
Posted by: Lola, Wednesday, September 21, 2005, 9:19pm; Reply: 72
I bet you could make the same crisps with puffed amaranth or puffed rice.......
Posted by: jsgrierson (Guest), Sunday, October 9, 2005, 8:16pm; Reply: 73
Quoted from zola
I'm committed to staying here for awhile BUT Australia is not out of the question. My friend Matt said I'd love it there. (He defected to New Zealand). Do you have good sources for lamb too? :)



You beccha! Oz was developed on the sheep's back.
Jenny

Posted by: 99 (Guest), Monday, October 10, 2005, 12:44am; Reply: 74
Zola....just discovering this thread....absolutely wonderful. How far are you from Boise?? I'm your sales, marketing, accounting, business, customer service front end person. I work for a large corporation in the grocery business....

I am working to start a "life support unit" for BTD in Boise....hoping to generate enough interest to build a group that, I know, will take on a life of its own with the right attention.

So much good advice from everyone...and I LUV "Transfusion"...but agree that the world may not be ready.... ;)
Posted by: jsgrierson (Guest), Monday, October 10, 2005, 3:42am; Reply: 75
Quoted from zola
Here you go Cheryl O Blogger...enjoy! :)

Puffed Millet Mozzarella Crisps

2 C puffed millet cereal
1 C shredded Mozzarella cheese (Love organic Montzarella - Mozzarella from Montana:))
1 T dill weed (thyme or cumin might be good on their own too)
1/2 salt - adjust to your own liking
1/4 C melted ghee (nutty brown and flavorful)
1/2 C compliant flour (I used spelt - rice would probably work well too
                              - go crazy and try it without it maybe more cheese to
                                                                                     create matrix
1 egg (or egg substitute) - used to glue it together so make sure it has this property

Mix everything but the millet together and then fold the millet in with a plastic spatula. Press mixture into a lighlty oiled pie plate or 8" square baking pan. Bake at 350 for 20-25 minutes. I like to cut them into wedges and toast them on the bottom in a lightly oiled cast iron skillet. Enjoy!

P.S. Type O-nonsecretors - you could try this without cheese and try adding another egg plus a little more salt to offset the lack of salty cheese.


Help Zola!  I've just  tried this and it didn't work for me. Maybe the millet was not puffed. It was tiny berries, rather like amaranth berries. The result seemed raw and crumbly. Could you talk me through it again please?
Jenny

Posted by: Victoria, Monday, October 10, 2005, 4:09am; Reply: 76
Jenny, it sounds like you used the whole grain millet instead of a packaged cereal, which is puffed and light like rice crispies.  (Well, sort of. :-)  )
Posted by: jsgrierson (Guest), Monday, October 10, 2005, 6:10am; Reply: 77
Quoted from Victoria
Jenny, it sounds like you used the whole grain millet instead of a packaged cereal, which is puffed and light like rice crispies.  (Well, sort of. :-)  )


Oops, I'll try again. thanks,
Jenny
Posted by: helga (Guest), Tuesday, October 11, 2005, 4:04am; Reply: 78
The millet needs to be puffed for this one! :)

I am on another computer so my alias is Helga.

Lola - and everyone else...I am slowly putting my recipes on Type Base 4

it takes awhile for recipes to post. Check out the Dilled Salmon En Papillote (much simpler than it sounds).

If I have left overs from this dish I make salmon cakes with yogurt sauce (coriander, garlic, dill, lemon, etc.)

I'm short on time these days but will post this one when things lighten up.

happy eating!

Zola
Posted by: helga (Guest), Tuesday, October 11, 2005, 4:07am; Reply: 79
I remember the first time I made millet - talk about raw and astringent! Whew! It is in need of ghee and mozz for sure!

I'm en route to make Omega-3 chocolate. Anyone tried this one? I discovered macadamia nut butter. Can't go too far astray with this one...
Posted by: Victoria, Tuesday, October 11, 2005, 4:57pm; Reply: 80
Omega 3 chocolate?  !!!!!!!!!

Please do tell us more!

:-)
Posted by: Lola, Tuesday, October 11, 2005, 5:19pm; Reply: 81
helga,
welcome and we ll be looking forward to read some of your recipes, thanks!
if you'll go up to the top right side of the
page,to Member Center, then to Avatar
Settings on the lower left side of that page,
you can select your blood type click the save
button at the base and you won't
have to keep telling us what it is.
.
Posted by: Victoria, Wednesday, October 12, 2005, 1:04am; Reply: 82
Lola,

Surprise!  It's Zola!!
Posted by: zola, Sunday, October 16, 2005, 9:13am; Reply: 83
Hi - it's me again. In order to have an IP address at my husband's computer I have to sign in as a different user (hence, the Helga alias).

Victoria - check out the Omega-3 Chocolate on Typebase4. I actually ended up using peanutbutter instead of the macadamia nut butter. This made them more stiff and easier to roll into "truffle" like balls. They are soooooooooooo good. I was pleasantly surprised by this recipe. Many thanks to whoever shared it. I used "special dark" cocoa powder and maple syrup for the sweetener (used half what it called for). I love dark chocolate so this was perfect for me.

The recipe uses ground flaxseed, walnuts and (in my case) peanutbutter - all beneficials.  Then your choice of sweetener and the cocoa powder. Seems like pretty much any type could adjust this recipe to fit their "needs." :)
Posted by: Victoria, Sunday, October 16, 2005, 10:19pm; Reply: 84
Zola,
That looks like my kind of candy!  Thanks for the tip.  I notice that there are no amounts given.  Is that a computer glitch, or is the recipe just giving us the license to experiment with amounts?

Do you have a favorite brand of cocoa?
Posted by: zola, Monday, October 17, 2005, 12:43am; Reply: 85
Omega-3 Chocolate recipe...

1/2 C butter (I used room temp ghee)
1/2 C nut butter
1/2 C flaxseed meal
1/2C cocoa
1/4 C maple syrup
pinch o' sea salt
3/4C walnuts - chopped

I had Hershey's "special dark" cocoa powder on hand. If given my druthers it'd be Vahlrona or Dagoba.

Enjoy!  :P ;)  ;D :o
Posted by: Lola, Monday, October 17, 2005, 1:05am; Reply: 86
Helga,thanks for the recipe!!)
oooops sorry......Zola!! thank you both.
Posted by: Victoria, Monday, October 17, 2005, 2:18am; Reply: 87
Thanks from me too, Helga/Zola/Helga/Zola!
Can't wait to try it, and have an excuse to buy something from Dagoba!

:-)  :-)
Posted by: helga (Guest), Wednesday, October 19, 2005, 8:08pm; Reply: 88
Just to keep you all updated...I am seriously entertaining the idea of becoming a personal chef. (as opposed to a private chef). The Blood Type Diet can be one of the menus that clients can choose from.

If you have any questions about what a personal chef is check out:

http://www.personalchef.com

It is a great idea for people who are busy - especially professionals, two income families and those with special dietary needs.
Posted by: Lola, Wednesday, October 19, 2005, 8:46pm; Reply: 89
very nice!

must be a fun and rewarding job!
Posted by: Victoria, Thursday, October 20, 2005, 1:07am; Reply: 90
Lola,
I'm impressed with your spirit of constant adventure and creativity.  As another self-employed woman, I encourage you to keep right on probing until you feel the fit.  Whatever you choose will be your own creation.
Posted by: Lola, Thursday, October 20, 2005, 2:09am; Reply: 91
Victoria,
what encouraging words!! thanks! )
specially coming from a creative B as you! xo
Posted by: Phred, Friday, October 21, 2005, 4:11pm; Reply: 92
Ya I had an idea to open up a fast-but-healthy-and-BTD-friendly restaurant/cafe here in Ottawa, Canada.. it's still fantasy right now but being a computer geek it would be a very high tech place!

I saw the menu as having a section for each blood type and then recipies neutral to all.  

Some funky down-tempo beats playing in the background live from internet radio.

computerized menu ordering system... you sit down.... read the menu... type in some menu selection numbers on a small kiosk in at your table and your food magically appears!  Maybe something that even summons a waiter to your table!

Free Wi-Fi too!  :)


And really good food!  IT's possible..... totally... I just need $$$ and time.. and I need to retire.... soon!

:)
Posted by: Lola, Friday, October 21, 2005, 7:17pm; Reply: 93
a good reason to go for a visit to Ottawa!!)
Posted by: sunshine (Guest), Sunday, October 23, 2005, 1:36am; Reply: 94
:) It is awonderful idea,if I lived in the area I would definitely go their,I am always experimenting with recipes  and alot more with  different kinds of flours since I  started
trying  to do the er4yt  diet. But I always have to add some type of gluten flour  to get it to turn out  ok,so I am always  checking out new  recipes and experimenting
Good Luck :)
Posted by: Lola, Sunday, October 23, 2005, 5:22am; Reply: 95
don t forget to update your ERFYT book lists with the typebase here on line.

certain food status have changed, since LRFYT came out.
Posted by: zola, Monday, October 24, 2005, 2:03am; Reply: 96
Check out the Type Base 4 in a few days.

I put in my recipe for Thai Green Curry (compliant for Type A nonsecretors - not sure about lemongrass). The curry paste is part of the recipe.

My husband says I could sell it. You be the judge. :)
Posted by: zola, Monday, October 24, 2005, 2:04am; Reply: 97
Oh, it's listed under Peppers ( made with jalepeno).
Posted by: zola, Tuesday, October 25, 2005, 12:57am; Reply: 98
Trying out spelt pizzas with no tomato ("white") sauce...

pretty tasty success with...

Roasted Zucchini & red onion + wilted spinach mixed with cottage cheese + turkey sausage: Pizza #1 (be sure to squeeze the spinach out very well & chop it too)

Pizza #2: The zuke & onion + teriyaki chicken & pinapple

Both had low-fat shredded mozzarella

Before roasting the zuke & onion tossed it with olive oil, oregano & basil

Used white spelt bread recipe from typebase4

Pizza #1 is okay for Type A nonsecretors, Both B and AB types
Pizza #1 is okay for both Type A's and Type O secretors

You can try altering the toppings for those who can have spelt

Anyone have suggestions for a pizza bread base for those with spelt or other allergy issues?
Posted by: Lola, Tuesday, October 25, 2005, 3:52am; Reply: 99
perhaps with rice and amaranth flour, or millet.
Posted by: Mrs T O+, Tuesday, October 25, 2005, 5:52am; Reply: 100
I just found this thread. I also had this type of idea--calling it ABOBA after all the blood types in my family in order of age.(AB,O,B,A)  It also sounds like a foreign, exotic name.  I would have a 'signature' item on the menu, a turkey dinner including turkey, wild & brown rice, & a vegetable bar where one could get lots of veggies (all compliant to all types-there are plenty of them!) Ezekiel rolls could be avaiable.  Since I'm into food combinations, I may serve fruit first.
Then I might have a page on the menu for each type.
The ideas are almost endless.
I also envision BTD nursing homes, hospitals, etc!!!!!!!
Cheerio!  It's really late, but I had to stay up late checking out this thread!!!!!!
Sea Salt (on every table!) & Light,
Mrs "T"O+
Posted by: azzap, Tuesday, October 25, 2005, 10:27am; Reply: 101
All right, that's it, I can't take it anymore.

Will someone, for the love of food, start this BTD restaurant NOW so that I do not have to keep salivating over all the magical recipes and ideas that have been posted.  ;D

I don't care if the restaurant is in downtown nowheresville, I'll send out. (By the way, I hope the order service extends to Queensland, Australia because you're going to get a LOT of orders from me that's for sure)  8)

I would give my right arm (OK that's an exaggeration but I've said a million times that I often exaggerate) to be able to get the good viddles I need without having to spend time in the the kitchen. I'm all for having someone else cook for me and I'm quite prepared to pay handsomely (in fact, even only mildly attractively  ::) for full BTD compliant meals.

Oh what a joy. Think about it, all the goodness and nutrition an able body needs and deserves, and no washing up.

Bring it on, bring it on, bring it on.

Well, gotta go now, It's dinner time and the sink needs emptying before I can cook anything.

Aaron.

P.S. I kind of like the ABOBA name too. It does sound sort of exotic and it's nice and symetrical too.
Posted by: Lola, Tuesday, October 25, 2005, 5:03pm; Reply: 102
azzap,
someone posted a link to a 'private chef' school......
ask around, you might find 'a private chef' in your vicinity!! )
Posted by: Phred, Wednesday, October 26, 2005, 12:07am; Reply: 103
Have a database of recipies for each type and their secretor status and have a system built around it so that each time a different item is ordered you can see how popular one thing is over another.... when something is low in popularity... replace and see how it goes then you'll have a nice robust set of food to offer.  

Now if you wanna really computerize it all.... you could have a web-based ordering system so people can place orders (or via old fashion telephone) and start pumping your creations to each person within a 5km vicinity.

Just brain storming here.... I like attaching software to everything.... people call me... "crazy"
Posted by: zola, Wednesday, October 26, 2005, 7:52am; Reply: 104
Phred - these are great ideas! thank you :)
Posted by: zola, Wednesday, October 26, 2005, 7:57am; Reply: 105
azzap - I'd be happy to come to Australia and cook for you if you fly me over in your lear jet :) Oh, maybe not things are starting to fly at me. Dry ice might have to come into the picture...
Posted by: Michelle (Guest), Wednesday, October 26, 2005, 3:38pm; Reply: 106
Quoted from Edna
P.S.  Zola!  Extreme excitement!  Found the info on the BTD-oriented spa, check it out!  I read about this a year or two ago and was soooooooooooo tempted to go!!!  Still am!  Still might!

http://www.evranch.com/healthyliving_eating.asp
(Describes their strong BTD orientation.)

http://www.evranch.com/food.asp
(Describes their food, including wild-picked local berries and fresh meats they raise themselves...AND water from one of their FIVE springs!!!...when can we leave to go there?)



Alrighty, sign me up!  Oh my I had so much fun ... exploring the website. And the thought of vacationing etc. Thanks for sharing the website.
~michelle (week 4 .. still new to this!!)
Posted by: Phred, Wednesday, October 26, 2005, 3:52pm; Reply: 107
I LOVE the name ABOBA!  That is a COOOL NAME!

What about making it a buffet?  Here in Ottawa we have 2 very good vegetarian restaurants and they are buffet style.  Each container has something different and all ingredients are shown... so maybe you could setup a set of containers for each type and then maybe a neutral container.

This could work.... oohh this could work nicely!
Posted by: 1021 (Guest), Tuesday, November 1, 2005, 11:34pm; Reply: 108
I don't think a blood type diet restaurant could attract enough business in any one community to be a financial success.

Now, a restaurant that served great food and also happened to make blood type compatible meals without substitutions would attract enough average clientss and blood typers to make a go of it.

There was talk way back of the 100th monkey concept. It was argued that we are up to monkey #50.  I disagree, I believe we are at monkey #5.  We've still a ways to go, but we are getting there.

Numerous restaurants are opening (in urban areas) featuring free range meats.  A few others offer non-wheat based (they usually call it gluten-free) grain products, there are numerous vegetarian and raw food restaurants. The 'allergy' crowd has a wide variety of recipes to draw on, in addition to blood type recipes.

I do believe however, that actively promoting it or naming it with anything related to what could be considered a fad diet would not be advisable. If you build it, we'll come.

best wishes and if you are looking for location, please consider Eugene OR!

Steve
Posted by: zola, Thursday, November 3, 2005, 6:55am; Reply: 109
Steve - that was running through my head too - to have obvious choices on the menu for BTDers. And just serve really great food that has options for all the crowds.

What do you think about putting symbols on the menu for BTDers? Like the way they put a heart for heart healthy options on some menus?

Thanks for the input!
Posted by: Victoria, Thursday, November 3, 2005, 6:18pm; Reply: 110
Hi  Zola,
I liked Steve's ideas on the subject, (since they are similiar to my own :-) ).  His post reminded me of what I wrote to you back in Sept.....

"In my opinion, you will have a more steady business if you represent yourself as something like this.......gourmet natural foods, fresh, organic when possible, catering also to blood type meal choices.  Rather than, a blood type restaurant preparing natural, fresh, organic foods.  Many, if not most of your customers may not be interested or have even heard of choosing foods by blood type, but will come if the food is beautiful, delicious and healthy.  Then they will be exposed to a new way of choosing foods as an option in your restaurant."

Bring it to OREGON!
Posted by: 288 (Guest), Thursday, November 3, 2005, 6:36pm; Reply: 111
I like ABOBA too . . its a palindrome & intriguing, & only the "in-crowd" need know what it stands for: on the Cape there a restaurant call Abbicci, one called Abba & one called Amari!! I don't think Aboba would set off any alarms  ;)
but really it would have to appeal to more than BTDers in order to make it  (we can share). . a very exciting idea!! perhaps it could be franchised so we could have them as far apart as Australia and Cape Cod!
Susan
Posted by: jsgrierson (Guest), Thursday, November 3, 2005, 8:09pm; Reply: 112
A franchised co-operative would suit the mood of the Forums. Then we could continue to share ideas and things that work.
Jenny
Posted by: Phred, Thursday, November 3, 2005, 8:23pm; Reply: 113
Ya totally... we could change the world... or at least their eating habits!  :)  The Europeans eat quite well... the North Americans... well... we need some work! :)
Posted by: jayney-O (Guest), Sunday, November 6, 2005, 5:39pm; Reply: 114
I like TransFusion! Oh yeah! I agree that blood should stay off the menu. Also may I point out that BTDers know what they can eat, they just need it to be on the menu. So, mix and match menus are good. Coose your meat entree (or tofu, portobello mushroom), and then choose sides, veg. salads, potaoes, (sweet, or?) or grain. By the way I went to such a restaurant in Ft. Bragg, Ca......called the Mendo Bistro!  (not trying to be btd) I love it. It is so ideal....you even choose how you want the meat cooked and a sauce! So, you should all go there as research!  BonAppetite! Jayney-O
Posted by: jillthepilllady, Sunday, November 6, 2005, 8:46pm; Reply: 115
Our local restaurant that WAS serving blood-type friendly meals has discontinued this menu.  But that's OK, there was so much cigarette smoke in the building that we could hardly make it in the door!  What a great idea it was though.  Maybe someday.....

I have a friend who did the SECRET CHEF thing...went to people's homes and cooked and put a months worth of food in their freezer.  The thought occured to me that would be a great idea to do with the BTD.

~jill~
Posted by: 1021 (Guest), Monday, November 7, 2005, 10:10pm; Reply: 116
I don't think the use of symbols is advisable (again, not wanting to be labeled as part of a fad).  As BTD'ers we have complete freedom to eat what we want, when we want. If I choose to eat an avoid, that's my issue, not the restaurants. It is my job to be educated about which foods are healthy for me.

As long as it's 'intuitively obvious' what blood groups a menu item is for, or if you use mix and match (select your protein source to a neutral vegetable dish), then vegetarians, BTDers, Weston-Price, and several other diet modality followers will find a home.

Many restaurants currently do this with great success, the most common being selecting between Tofu, chicken, and beef as the protein source with a stir fry of veggies and rice. The sauces and condiments are often where blood type incompatibility shows up.

:-) steve
Posted by: Kristy (Guest), Wednesday, November 9, 2005, 8:42pm; Reply: 117
I would LOVE it if more A+ sec would post a few daily menus. Grains make me gain weight although I'm still gonna check out the Candida possibility.
Posted by: Lola, Wednesday, November 9, 2005, 9:24pm; Reply: 118
read Martian Sunset s response........she mentions a few ideas for breakfast
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?,v=display,b=lr4yt,m=1131137066
Posted by: zola, Thursday, February 2, 2006, 7:22pm; Reply: 119
Alert: I posted two new recipes for A-compliant dijon mustard (and others) and honey mustard marinade for chicken, turkey  - or for use as a dressing on green salad. They should be up under mustard in a few days. Yum! :)
Posted by: jsgrierson (Guest), Thursday, February 2, 2006, 7:53pm; Reply: 120
Quoted from Kristy
I would LOVE it if more A+ sec would post a few daily menus. Grains make me gain weight although I'm still gonna check out the Candida possibility.


This is what I had for dinner last night, and it gave me a Cheshire cat grin.....................Pumpkin stew made from diced pumpkin, onion,tofu cubes,roughly chopped chard and a spoonful of cooked lentils.
First I fried a teaspoon of mustard seeds in some olive oil until they popped (lid on), then added the rest, finishing with a bit of paprika powder at the end. I had it with a bit of rye toast because I was too hungry to wait for rice, but if you are avoiding cereals even that is not necessary.
I followed up later on with bottled cherries mixed with best quality organic plain yoghurt. One of those meals that convinces you that the BTD is true!
Cheers, Jenny
Posted by: Cheryl_O_Blogger, Thursday, February 2, 2006, 8:27pm; Reply: 121
Love, love, love the ABOBA name!  I'd go with marketing myself as an Eat Right for Your Type restaurant for believers and non-believers.  Non-believers can just select from the whole menu.  You might have symbols for each blood group, but also one to designate items that are OK for everyone.

Larry North is one of those infomercial guys with a diet.  He opened a restaurant in Dallas called North/South.  His plan, the low fat diet I followed for a couple of years is the North plan.  Basically every menu item is available in the North or South version.  I don't know if it's still in business or how long it was in business, never ate there myself, but it is an example I can think of where a restaurant was based around a particular diet.  It was important to the business plan that customers were not limited to those following his low fat philosophy, but he claimed that the North items were the most popular.  When I talk about my experience with the low fat diet, I worked with his brother Alan.  They wanted me to be on an infomercial, but that's not my thing.
Posted by: catlawyer, Friday, February 3, 2006, 3:47am; Reply: 122
I was thinking of something similar the other day - my friends and family are all raving about the places where you can make a month's worth of dinners and then freeze them.  The one in our town is called "Dinner's Done."

I think it would be so cool if there was a place that did this, but pulled together dishes to make according to blood type!  

Elizabeth
Posted by: 290 (Guest), Friday, February 3, 2006, 4:32am; Reply: 123
Quoted from catlawyer
I was thinking of something similar the other day - my friends and family are all raving about the places where you can make a month's worth of dinners and then freeze them.  The one in our town is called "Dinner's Done."

I think it would be so cool if there was a place that did this, but pulled together dishes to make according to blood type!  

Elizabeth


I would support this!!!
Posted by: RedLilac, Friday, February 3, 2006, 4:43am; Reply: 124
Mrs T if you ever open ABOBA in Chicagoland, I'll be your 1st customer.  Not only would it be close, but if I would have had a younger sibling, then the name could have fit my family too.  8)
Posted by: zola, Sunday, February 5, 2006, 4:08am; Reply: 125
A shout out to the O secretors: Check out the recipes under Strawberries in a few days for a killer strawberry spinach salad dressing. Others can alter it to their type too! ;)
Posted by: Lola, Sunday, February 5, 2006, 9:48pm; Reply: 126
that sounds delicious, Zola, thanks!)
Posted by: Carol the Dabbler, Monday, February 6, 2006, 1:20am; Reply: 127
One more vote for "ABOBA" (always in all-caps, of course).

I see the logo written in bold black block letters with the "O" bigger than the others, and the area inside it divided into quadrants colored red, green, gold, and blue (like Dr. D's blood-drop logo).  To most people, it would be just a logo, but it might tip off some BTDers.
Posted by: atouranjoe (Guest), Saturday, February 18, 2006, 7:05pm; Reply: 128
Quoted from Cocky
Spelt as a grain, is even HB for B's!! ;D
and neutral for B-nonnies.
Indeed spelt flour to make bread and pastry is neutral..

As an A I eat loads of spelt... Make my fave bread with spelt flour, chopped walnuts, linseeds, walnutoil, and instead of sugar, veggly... ;)

Most friends and guests who are 'privileged' to taste my speltbread consider it as pastry...  ;D
I finally got the hang of baking this gorgeous bread... Breadmachines are awesome!!
Cannot imagine my life without this machine..!! ::)

Zola, awesome idea to start a BTD-restaurant, but I live in Europe...

Yaman, we talk about a BTD-Restaurant Chain in Europe next year in Samos!! :D
With all the expertise of the EU BTD-followers this must be realized!! ;)

Take care and stay all of you!!

Cocky 8)


How about sharing your recipe?  I have a bread machine and am dying to have A type recipes that I can bake for me.
Posted by: atouranjoe (Guest), Saturday, February 18, 2006, 7:09pm; Reply: 129
As with many of us, I too dreamed of such a restaurant!  How about naming it "Your TYPE of restaurant"  or "Your TYPE of Great Food!)

You have to have pie!!!  Anyone have a good recipe that come close to the standard flakey pie crust?  PLEASE!!!!
Posted by: ISA-MANUELA (Guest), Sunday, February 19, 2006, 2:10pm; Reply: 130
::) :'( sorry the one I knew, a real *ABOBA* here in Zürich is now closed since 2,5 years and has changed to an italien restaurant ====== pizza seems to be better then "our* foodies :D ;) ::)  :o
Posted by: Victoria, Sunday, February 19, 2006, 7:45pm; Reply: 131
Quoted from atouranjoe
As with many of us, I too dreamed of such a restaurant!  How about naming it "Your TYPE of restaurant"  or "Your TYPE of Great Food!)


I like this "TYPE" of name for a BT restaurant!   :D
Posted by: Lola, Sunday, February 19, 2006, 9:39pm; Reply: 132
atouranjoe,
http://www.dadamo.com/columns/begin/ask2.pl?20050705.txt

scroll down to kamut pie crust recipe!
enjoy!! )
Posted by: jillthepilllady, Monday, February 20, 2006, 12:32am; Reply: 133
Quoted from atouranjoe
You have to have pie!!!  Anyone have a good recipe that come close to the standard flakey pie crust?  PLEASE!!!!


You Betcha.....I'll find it...

IT HAS BEEN A LITTLE OVER A YEAR SINCE I'VE MADE THIS AND SPELT FLOUR HAS BEEN DRYER THAN IT WAS THEN SO PLEASE NOTE THAT IT WILL PROBABLY TAKE MORE WATER OR LESS SPELT FLOUR THAN LISTED HERE:

Jill's Spelt Pie Crust
3 Tbsps Olive Oil (I use EV-NOT light and it tastes terrific-Dad said it was the best crust he had ever tasted and I take that as a huge compliment cuz mom is a fantastic baker!)
2 Tbsps cool water
1/4 tsp salt
1 Cup + 2 Tbsps SPELT flour

put oil, water & salt together and whisk until well blended.  Stir in flour.  Mix until all is moistened.  Press into a 9 inch pie plate or roll out with a rolling pin.  Fill and bake following filling recipe OR poke holes all over and bake empty shell for 10-12 miinutes at 375 F.  Fill when cooled.

This is a very tasty pie crust.
Posted by: Lola, Monday, February 20, 2006, 3:01am; Reply: 134
nice thanks Jill! )
Posted by: Carol the Dabbler, Monday, February 20, 2006, 7:15am; Reply: 135
Jill -- Your recipe looks great -- not all that much oil!  I'll try it next time I want to bake a real pie.  Usually I do cobblers, but that just doesn't work for pumpkin!

Speaking of recipes, I posted a yeast-based "cheese" sauce recipe for you a few days ago on the Nutritional Yeast sticky thread of the Eat Right forum (post #110 on Page 5).  I just now posted an answer to Slyparrot's question (from last October!) on that thread, so it should be on the Recent Threads list for a while.
Posted by: jillthepilllady, Monday, February 20, 2006, 8:40pm; Reply: 136
Thanks Carol, I'll have to check that out.  Mac and cheese always sounds good to my girls but I never give it to 'em.  And I think we have some spelt noodles that would work just fine in the pantry.  Maybe to go with supper tomorrow night before basketball.
Posted by: atouranjoe (Guest), Thursday, February 23, 2006, 9:15am; Reply: 137
jill, thank you for the pie crust recipe....I am going to give it a try.
Posted by: jillthepilllady, Thursday, February 23, 2006, 3:23pm; Reply: 138
I've posted my whole lemon meringue pie recipe under lemons on type base.  It might be up by now.  Wish someone would make ME one!
Posted by: 1195 (Guest), Thursday, February 23, 2006, 4:07pm; Reply: 139
Mmmmmm that's sounds good. Let's have a potluck, you bring the lemon pie. Wish the BTD restaurant would open soon. I am hungry and I'm not a good cook.
Posted by: ABJoe, Tuesday, February 28, 2006, 11:55pm; Reply: 140
Salmon Marinade - I made it up on-the-fly to taste.
HB for A, AB, except the vinegar in the horseradish...  
juice of 1 Lime - fresh from the tree
Dill - I had dried, maybe 1 t.
Parsley - ~2t
Curry - 1/2 t. or less, this was a little overwhelming
Nuclear Horseradish (from the web) - ~1t - a little vinegar in this, but I squeezed out most of the juice.

I let the mixture sit for about 15 min., then put the salmon on the barbeque and rubbed the marinade on top of each piece.  Cooked, flipped, cooked until flaky.  UMMMM!

The leftovers were great cold the next day.

Posted by: Lola, Wednesday, March 1, 2006, 2:27am; Reply: 141
Joe,
thanks for sharing that recipe! )
Posted by: cbrom (Guest), Wednesday, March 1, 2006, 1:47pm; Reply: 142
How about a restuarant with a different buffet in each corner for each blood type? Would love to go to a btd restaurant, it would also provide new menu inspiration! :-)
Posted by: Lola, Wednesday, March 1, 2006, 7:45pm; Reply: 143
cbrom,
welcome!)
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.
Posted by: Sunny7310 (Guest), Tuesday, March 7, 2006, 12:43am; Reply: 144
It isn't a BTD restaurant, but my husband and I (both A's) really like Qdoba. Because they offer you choices at each step of assembly, you can make sure your meal is quite BTD friendly and it is filling.
Posted by: Lola, Tuesday, March 7, 2006, 2:40am; Reply: 145
sunny,
where is that at?
sounds too good to be true!! )
Posted by: Carol the Dabbler, Tuesday, March 7, 2006, 8:36am; Reply: 146

Lola -- Qdoba is a restaurant chain.  In fact, it's a chain of Mexican restaurants -- so how come you've never heard of 'em?  ;D

But seriously (*ahem!*), you can check 'em out and find the location nearest you (in the U.S., that is) at http://www.qdoba.com.

Posted by: Lola, Tuesday, March 7, 2006, 9:25pm; Reply: 147
lol,
never heard of them, sorry.)

thought it was a new BTD friendly restaurant!!! lol

the name .....OBA.......
Posted by: Carol the Dabbler, Tuesday, March 7, 2006, 9:30pm; Reply: 148
Quoted from cbrom

How about a restuarant with a different buffet in each corner for each blood type?



What a neat concept to dream about!  Each buffet table could be Secretor at one end, Nonnie at the other end, and whatever they have in common goes in the middle.

Posted by: Carol the Dabbler, Tuesday, March 7, 2006, 9:32pm; Reply: 149
Quoted from lola

thought it was a new BTD friendly restaurant!!! lol

the name .....OBA.......



Ah, yes, Qdoba.  So near and yet so far!  *sigh*

Posted by: san j, Tuesday, March 7, 2006, 9:43pm; Reply: 150
Frankly, I already sort of have this at Whole Foods.  There's a salad bar where ANY blood type can pick out its beneficials.  I think there are about 40 different offerings on it.  PLUS there are the various HOT bars, with all the ingredients of each dish clearly labeled.

Much of the hot food is off-limits to me, but I sure do appreciate that I can pick up a baked yam, some grilled beef, roasted turkey, lima beans, cauliflower, beets, rice, broccoli, etc...I avoid the olives, the sesame-stuff, and anything with tofu, tamari, chicken or chickpeas or lentils, FOR INSTANCE, but other types can avoid THEIR avoids there.  It's a no-brainer, which I appreciate at the end of the day...
Posted by: Peppermint Twist, Wednesday, March 8, 2006, 3:49pm; Reply: 151
Quoted from exj_j
Frankly, I already sort of have this at Whole Foods.  There's a salad bar where ANY blood type can pick out its beneficials.  I think there are about 40 different offerings on it.  PLUS there are the various HOT bars, with all the ingredients of each dish clearly labeled.

Much of the hot food is off-limits to me, but I sure do appreciate that I can pick up a baked yam, some grilled beef, roasted turkey, lima beans, cauliflower, beets, rice, broccoli, etc...I avoid the olives, the sesame-stuff, and anything with tofu, tamari, chicken or chickpeas or lentils, FOR INSTANCE, but other types can avoid THEIR avoids there.  It's a no-brainer, which I appreciate at the end of the day...

*green with envy*!

Have I ever mentioned that I wish there were a WF here in my city?  Your words express why:  CONVENIENCE + COMPLIANCE = HAPPY CAMPER

Posted by: Cheryl_O_Blogger, Wednesday, March 8, 2006, 7:11pm; Reply: 152
Amen to that, although I do have a Whole Foods in a very close suburb.  Right now the ideal living location for me would be within walking distance of Whole Foods which would also put me closer to my favorite park.  I tend to buy more frozen veggies, since really fresh produce would require more frequent trips.  I tend to only have fresh fish on the weekend too, because I don't like to keep it very long in the frig.  Counting my blessing though that once a week shopping at Whole Foods is realistic for me.
Posted by: Carol the Dabbler, Wednesday, March 8, 2006, 9:09pm; Reply: 153
Quoted from cherylhcmba

I tend to buy more frozen veggies, since really fresh produce would require more frequent trips.  ...  Counting my blessing though that once a week shopping at Whole Foods is realistic for me.



Cheryl -- The nearest natural-food markets are about an hour's drive from us.  We used to shop there about once a month, and of course we would buy frozen veggies.  But once I had been on the BTD for a few months, I began to find frozen broccoli and spinach a bit repulsive, so we've started going every couple of weeks, and find that fresh produce keeps amazingly well -- I suspect that this is particularly true of organic produce.

Fresh spinach that's been in the fridge for a week or so may no longer be at its absolute peak -- but it still has a lot more snap than anything from the freezer!
Posted by: Cheryl_O_Blogger, Wednesday, March 8, 2006, 9:47pm; Reply: 154
I'm constantly amazed at the lengths people will go to in order to follow this diet.  That's a testimony in itself.
Posted by: Carol the Dabbler, Thursday, March 9, 2006, 2:41am; Reply: 155
Quoted from cherylhcmba

I'm constantly amazed at the lengths people will go to in order to follow this diet.  That's a testimony in itself.



??)

If you're talking about us driving an hour each way to the natural grocery, Cheryl, that's not a BTD thing.  We've been doing that since we moved here 12 years ago.

We do go more often than we used to, but if I'd had my druthers, we'd have been doing that all along, too.  It just took me a while to talk Hubby into it!
Posted by: Cheryl_O_Blogger, Thursday, March 9, 2006, 9:15pm; Reply: 156
Good for you, I didn't get into organic food until BTD.  I know people that drive 2-300 miles to get to a Whole Foods though.
Posted by: JennLindsey (Guest), Friday, May 12, 2006, 10:54pm; Reply: 157
I apologize if I am repeating anyone's prior comments, but maybe a catering/mail order business might be more lucrative, since BTD followers are such a tiny minority. Maybe that would get the word out more, and be much more financially viable for you. Also, many people have noted how deceptive food advertising can be. South Beach Diet has their own ready made stuff...who says it can't be done in a more health food orientated venue?

Just some thoughts :)

Jenn
Posted by: 1323 (Guest), Sunday, July 8, 2007, 11:22pm; Reply: 158
Quoted from JennLindsey
I apologize if I am repeating anyone's prior comments, but maybe a catering/mail order business might be more lucrative, since BTD followers are such a tiny minority. Maybe that would get the word out more, and be much more financially viable for you. Also, many people have noted how deceptive food advertising can be. South Beach Diet has their own ready made stuff...who says it can't be done in a more health food orientated venue?

Just some thoughts :)

Jenn


;D :D :o :)  I'd buy!!!!
Posted by: 1323 (Guest), Tuesday, July 10, 2007, 3:00am; Reply: 159
Please do let us know if you start a mail order Blood Type food delivery as it would be very helpful for my husband and I traveling as musicians on the road.

Thanks!
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