Reprinted from The Blood Type Diet Website (

Curried Millet Stew
1 vote


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!!!

Best Used By Blood Types:
  • Type AB (5 beneficials)
  • Type AB Non Secretor (8 beneficials)
  • Type B (7 beneficials)
  • Type B Non Secretor (7 beneficials)
  • Type O (7 beneficials)
  • Type O Non Secretor (6 beneficials)
  • Entree
  • 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
How to make it:

  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.
    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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Cumin  N N N N N N N N
Kale1 ,2 ,3 B B B B B B B B
Kelp  N N N N N N B B
Yam4 A A B B B B N N
Green/Snap/String Bean1 ,2 ,3 B B N N N N N N
Dulse  N N N N N N B B
Zucchini2 N N N N N N N N
Curry  N N B B B B B B
Ghee (Clarified Butter)2 N N N B N B N N
Thyme2 N N N N N N N N
Turmeric  B N N B N N B N
Ginger2 B B N B B B B B
Millet4 N N B B B B N N
Coriander  N N N N N N N N
Parsley2 B N B B B B B B

BTD Variations and Substitutions Analysis:

Bean/Legume Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Kidney Bean2 A N A A B N A A

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Tamari (wheat-free)4 B N N N N N N A

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Anise- N N A A N N N N
Pepper (Cayenne/Red Flakes/Jal...- A A A A N N N N

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Leek1 ,2 B B N N N N A A

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be high in pesticides.
[4] This recipe uses ingredients which may have a high mold count.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 09, 2007 at 10:30 PM By: Lola
    • Revised Oct 18, 2007 at 12:26 AM By: Drea