Savory Kasha Loaf with Sunflower Seeds"
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Kasha or toasted buckwheat thrives in cold damp regions which is why it's traditional fare in Finland and Austria. Fans of this squishy food say it provides warmth and vitality. Appropriate substitutions can be made for most ingredients.
Best Used By Blood Types:
- Type A (7 beneficials)
- Type A Non Secretor (4 beneficials)
- Type O (3 beneficials)
- Type O Non Secretor (5 beneficials)
- 1 leek, white and green parts, washed and thinly cut on diagonal (shallots or onions as sub for O)
- 1 Tablespoon butter or ghee
- 1 Tablespoon olive oil
- 2 cloves garlic, peeled and minced
- 2 carrots, shredded
- 1 cup purple cabbage, shredded
- 2 cup vegetable broth
- 1 cup kasha (toasted buckwheat)
- 1 teaspoon sea salt
- 1 Tablespoon fresh thyme
- 2 eggs, beaten
- 2 Tablespoon buckwheat pancake flour
- 1 Tablespoon Dijon mustard
- 3 Tablespoon umeboshi vinegar
- 2 Tablespoon sunflower seeds
How to make it:
- Preheat oven to 350F.
- In a skillet, saute leek in butter and oil on medium heat for 2 to 3 minutes.
- Add garlic, carrots, and cabbage and continue cooking for 2 minutes.
- Add broth and bring to a boil. Then add kasha, salt and thyme.
- Cover, reduce heat to low and simmer for 8 to 10 minutes.
- In large bowl, combine eggs, flour, mustard and vinegar.
- Remove pan from heat and combine with egg mixture stirring thoroughly.
- Lightly oil a 9 by 9 in casserole dish and press mixture into it.
- Sprinkle with seeds (or nuts) and bake for 30 minutes.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Thyme||2|| N|| N|| N|| N|| N|| N|| N|| N|
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 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.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few 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 all the new features and food lists. Please be patient until the process has been completed.
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- Revised May 26, 2011 at 09:28 PM By: Joe