Reprinted from The Blood Type Diet Website (www.dadamo.com)

Curried Millet Stew

Description:

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!!!

Ingredients:
  • 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

    Additions:
    Bragg Liquid Aminos [or wheat-free tamari], parsley, cayenne, dulse and kelp

    Optional:
    1 16 ounce can of kidney beans
How to make it:

    Note:
  1. Cube yams, cut green beans, leek and zucchini. Set aside.
  2. Heat ghee on low heat.
  3. Add ginger, anise and thyme, curry (or 1 Tablespoon each of ground cumin, coriander and turmeric).
  4. Gently heat until fragrant. Careful not to burn!
  5. Add veggies and millet.
  6. Stir and coat well with herb mixture.
  7. Add water to cover by about an inch ( more if you want a thinner soup) and bring to a boil.
  8. Lower flame to simmer and add kale and salt if desired.
    Note:
    If using kidney beans, add now.
  9. Simmer for 20-30 min. stirring occasionally.
  10. Dish into a bowl and garnish with: Bragg Liquid Aminos, parsley, cayenne, dulse and kelp to taste.