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BTD Forums  /  Cook Right 4 Your Type  /  Gravy or sauce for O type on candida diet?
Posted by: Squirrel, Saturday, January 6, 2007, 5:21am
Hi all, newbie here!

I'm O+ and I've just been put on a strict BTD also eliminating all dairy, sugar and yeast. I'm allowed only 1 or 2 non-flour cereals (eg. rice) a week. I've got the ER4YT book but not CR4YT.

I tried the BTD (the normal one) for 2 weeks before and found it hard work. OK, I can manage meat or fish and veg with a carb, soups, salads etc.

How do O types manage for sauces or gravies without any dairy or flour? I got so tied of tomato and soy sauce. Can anyone help me?

Thanks in advance!
Posted by: Lola, Saturday, January 6, 2007, 5:30am; Reply: 1
welcome!! :)
nut butters perhaps, or ground linseed.....

silken tofu can be added to make it creamy......

arrowroot also.....

lots to experiment!
Posted by: carmen, Saturday, January 6, 2007, 8:02am; Reply: 2
You can blend a cooked veg or combination of veg (carrots, celery, onion, pumpkin, capsicum or sweet pepper) & season with spice or herbs. Think really thick soup. Cooked sweet potato is a really good thickener too. You can always add arrowroot (rice flour ok too just takes longer to cook) to make gravy from meat juices or chicken soup.
Lola mentions nut butter - make yourself satay sauce from blended roasted almonds, lime or lemon juice and tamari, salt & cayenne or chilli. Use veg glycerine if sweetening is required.
Ghee is really good for us O's - it is allowable where most other dairy is not. Sometimes a bit of ghee on steamed veg is all that is wanted, don't need gravy on the meat.
:)carmen
Posted by: Don, Saturday, January 6, 2007, 1:05pm; Reply: 3
Welcome,

I usually just use olive oil, salt, and sometimes red pepper (on beef and bison).

I also will use homemade minced horseradish on beef or bison.

I just remembered I have a bottle of garlic sauce that I purchased that is good to use too.
Posted by: Squirrel, Saturday, January 6, 2007, 1:10pm; Reply: 4
Thank you very much for the welcome and the suggestions! :)

Ghee and even rice flour are off my list for now - I'm hoping I'll be allowed them again once the candida has cleared. But I'll try the nut butter and the other things you mentioned.

Veg glycerine is a new one on me, so I'll have to do some searching in the shops. Here in Singapore it can be quite hard to find unusual products - even if they are available, it's often difficult to find someone who understands what you want ::) !

I'm just hoping that the embargo on sugar doesn't include fruit 'cos I've had 2 fresh pineapple juices today ;)
Posted by: Don, Saturday, January 6, 2007, 1:12pm; Reply: 5
If you are fighting candida then fruit and especially fruit juice should be off your diet list.
Posted by: Don, Saturday, January 6, 2007, 1:13pm; Reply: 6
Why is ghee excluded? It is just fat since all the dairy has been cooked out of it.
Posted by: rustyc, Saturday, January 6, 2007, 3:28pm; Reply: 7
Gravies and sauces were something I really missed when I started BTD.  I find it works best if I make a good chicken stock with added vegetables  (you can add any herbs or spices you fancy) and then liquidise it all.   This thickens it.  I make it in bulk and freeze in ice cube trays.  2 cubes is just right for one meal for me and saves having to make something each time.  Hope this helps.
Posted by: Alia Vo, Saturday, January 6, 2007, 6:22pm; Reply: 8
I believe I have read of other blood type O's on this forum who have used sweet potato flour in their baking/cooking.  You could use this for a roux base and add compliant oil and spices.

Soft or firm tofu thoroughly mixed in a blender/mixer produces a thick 'sauce' in which other ingredients can be added.

Pureed pumpkin or sweet potato can be used for a base for sauces.  The Japanese thickener, kuzu, can be added to anything (its cooking/baking function is similar to arrowroot and corn starch).

Cut-up and pureed fruits can be stewed to make a sweet sauce or sweet chutney for meats/fish.

Alia
Posted by: jayney-O (Guest), Saturday, January 6, 2007, 6:34pm; Reply: 9
You should be fine with ghee and its soooo good. Its healing to the digestive tract.
Posted by: OSuzanna, Saturday, January 6, 2007, 6:43pm; Reply: 10
Quoted from carmen
... make yourself satay sauce from blended roasted almonds, lime or lemon juice and tamari, salt & cayenne or chilli. Use veg glycerine if sweetening is required.
Ghee is really good for us O's - it is allowable where most other dairy is not. Sometimes a bit of ghee on steamed veg is all that is wanted, don't need gravy on the meat.
:)carmen

Oh, carmen, thank you so much, I missed satay sauce terribly, I'll try making a compliant version. :K)
I'm not claiming to be one of the more knowledgeable ones on the site, but I too cannot understand why you would be denied ghee, since it is practically pure medicine for O guts, and you need all the help you can get! Someone feel free to correct me, I'm always willing to find out I was wrong.... 8)

Posted by: Lola, Sunday, January 7, 2007, 4:21am; Reply: 11
Squirrel,
http://www.dadamo.com/bloggers/ask/archives/00000177.htm

on ghee....
Posted by: Squirrel, Sunday, January 7, 2007, 7:26am; Reply: 12
Oh no really no fruit either? That wasn't mentioned. I'll double-check that one tomorrow - thanks for the heads-up.

Ghee isn't denied me but I don't take it because it makes me puke, especially the smell, urgh. I wish there was some way I could get round this but I can't think of anything apart from hypno-therapy which seems a bit extreme. ;)

I'm good with chicken stock and veg puree, and I've bought some silken tofu (pity I can't get the firm stuff here) and am experimenting with sweet potato. I can't believe I'd never tried sweet potato before yesterday.

Arrowroot and kuzu have been added to my shopping list too. OK, off to the shops now!

More thanks... :)  :)
Posted by: MyraBee, Sunday, January 7, 2007, 9:56am; Reply: 13
Quoted from ironwood55
I also will use homemade minced horseradish on beef or bison.




Don,

I finally found some horseradish in the produce section. Yay!

I was thinking about peeling it, then chopping in a mini-food processor, adding it to olive oil, and fresh lime juice.

Do you have any other, or better, preperation techniques?

Love ya --

My.
Posted by: geminisue, Sunday, January 7, 2007, 10:44am; Reply: 14
MyraBee- I also found some in produce, peeled it, grated it in my food processor and stored it in a jar with a tightly closed lid in the refrigerator,  It's been there at least a month, has not spoiled and is as pugnant as the day I put it in there.  use to flavor ground beef mixture, and mix some with salad dressing and mustard to put on salmon.  Delicious, but hot.sometimes.
Posted by: Don, Sunday, January 7, 2007, 4:38pm; Reply: 15
Quoted from Squirrel
... am experimenting with sweet potato. I can't believe I'd never tried sweet potato before yesterday.

You also might want to be careful about experimenting with sweet potato while battling candida/yeast.

Posted by: Don, Sunday, January 7, 2007, 4:40pm; Reply: 16
Quoted from MyraBee
I finally found some horseradish in the produce section. Yay!

I was thinking about peeling it, then chopping in a mini-food processor, adding it to olive oil, and fresh lime juice.

Do you have any other, or better, preperation techniques?

That is what I would probably do as a type O nonnie, but Robin is the expert. Hopefully, she will come along and provide additional advice.



Posted by: Lola, Sunday, January 7, 2007, 4:51pm; Reply: 17
Myra that sounds good!
also you could make a 'wasabe':
mixture of fresh horseradish, dry mustard, and
dry ginger, and add filtered water to thin out.  Add sea salt and lemon juice.

here s a recipe someone posted:
Quoted Text
1 cup of black cherry concentrate, juice
or pomegranate syrup. Add 1/2-3/4 cup tomato
sauce to taste and beef broth simmer to reduce somewhat.
(simmer over low heat to avoid boiling the
sauce.) When thick, add the spices to taste:
cayenne pepper, sea salt, garlic powder, a little mustard or maybe
horseradish also add a little fresh lemon juice
simmer it down a bit, for a savory steak sauce.


Posted by: Alia Vo, Sunday, January 7, 2007, 10:05pm; Reply: 18
Quoted from Squirrel
Arrowroot and kuzu have been added to my shopping list too. OK, off to the shops now!


Just a tip for you when you do your shopping errands: look for kuzu in the macrobiotics section or bulk spices section of your HFS, or in Asian supermarkets.  It's probably the least inexpensive if found in Asian supermarkets.

Good luck.

Alia
Posted by: Victoria, Monday, January 8, 2007, 2:00am; Reply: 19
If your ghee tastes horrible to you, I wonder if it is ghee that you have bought pre-prepared.  It may not be fresh.  Or it could have actually gone rancid.  I don't think I've met anyone who didn't like the ghee they had prepared fresh themselves, once they got the system perfected.
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