|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Curried Millet Stew|
This stew is my B staple and appears to be beneficial for anemia. If freezing, don't add the kale until you are re-heating the frozen. My 16 year old loves this!!!
How to make it:
- 1 pound yams [A's use a BTD compliant substitute]
- 3/4 pound green beans
- 1/3 leek
- 1/3 pound zucchini
- 1-2 Tablespoons ghee
- 2 Tablespoons fresh ginger
- 1 Tablespoon each anise and thyme
- 2 Tablespoons curry (or equal portions of cumin, coriander and turmeric)
- 1/2 pound millet
- 3-4 leaves kale
Bragg Liquid Aminos [or wheat-free tamari], parsley, cayenne, dulse and kelp
1 16 ounce can of kidney beans
- Cube yams, cut green beans, leek and zucchini. Set aside.
- Heat ghee on low heat.
- Add ginger, anise and thyme, curry (or 1 Tablespoon each of ground cumin, coriander and turmeric).
- Gently heat until fragrant. Careful not to burn!
- Add veggies and millet.
- Stir and coat well with herb mixture.
- Add water to cover by about an inch ( more if you want a thinner soup) and bring to a boil.
- Lower flame to simmer and add kale and salt if desired.
If using kidney beans, add now.
- Simmer for 20-30 min. stirring occasionally.
- Dish into a bowl and garnish with: Bragg Liquid Aminos, parsley, cayenne, dulse and kelp to taste.