"Recipes
for any Blood Type"
Sample Copy
These
recipes contain spelt flour, honey, and maple syrup. Some contain ingredients that are to be
avoided, but in small amounts, they are OK.
There are recipes with rice flour and raisin puree sweetener for O
non-secretors.
When
using spelt flour in place of wheat flour, use the same amount
and add 1/2 - 3/4 tsp. Xanthan gum for every one cup of whole spelt
flour. This will prevent the baked
good from crumbling. When using honey
or maple syrup in place of sugar, substitute for up to half the
sugar. Reduce the amount of liquid in
the recipe by 1/4 c. and add an additional 1/2 t. baking soda for each cup of
honey or maple syrup used. Reduce the
oven temperature by 25°. To make a 1/2 c. cow milk substitution in a
standard recipe, use 1/2 c. Rice Milk (original) and 1 t. butter.
Spelt
Bread (1 1/2 lb) by Janis Betz
1
C. water minus 2 T. (room temperature)
2
T. apple cider vinegar (Bragg’s is best)
2
T. olive oil
2
T. honey
1
T. liquid lecithin
1
1/4 t. sea salt
2
1/2 T. wheat gluten
3
1/2 C. whole spelt flour
(or 1 1/2 C. white spelt, 2 C. whole spelt, & 1 1/2 T. wheat gluten)
1
T. yeast (long acting - regular)
Select
light crust white bread setting on bread machine.
When
the dough is in full knead, punch your finger down into the dough. If the dough is tacky and your finger comes
up slightly moist, you have perfect dough.
Add water or flour to get the right consistency.
For
oven baking, knead dough for 5 minutes using a mixer with dough hooks because
it is tacky. Shape dough and put it into
a bread pan. Option 1 for rising
bread - Place the bread pan on a heating pad on low with a towel under the
pan and over the top of the pan. Let
rise 30 min. or until it is well above the top of the pan. Option 2 for rising bread - Heat oven
to 250°. Turn off.
Put bread dough in to rise. Then
bake at 350° for 50 min.
Optional: Add 1 - 2 t. of any spice(s), i.e. garlic powder,
Italian seasoning, ground fennel, etc.
You can also add 2 T. fresh ground flax seeds or 2 T. dehydrated onion
flakes. Add 1 T. more water.
Spelt
Pancakes by Janis
Betz
2
C. whole spelt flour
(or
1 C. white spelt and 1 C. whole spelt)
1/2
t. xanthan gum
1/2
t. baking soda
1
T. baking powder
1/2
t. sea salt
1/3
t. stevia powder
-------------------
separate bowl---------------------------------
1
organic egg
1
T. light olive oil
2
T. honey
1
1/2 C. rice milk
or water Opt. Add 1 C. berries.
In
medium bowl, combine dry ingredients and set aside. In another medium bowl, beat the oil, honey,
and organic egg until well blended. Mix
in the rice milk. Add dry ingredient
mixture. Beat until large lumps
disappear. Add more rice milk if too
thick. Cook on lightly greased skillet
(medium heat) or griddle (350º). Flip
when small bubbles appear.
Spelt Tortilla/Wrap by Janis
Betz
2
C. white spelt flour
1/2
t. sea salt
1/2
C. water
1/4
C. olive oil
For an Italian
tortilla/wrap add:
1/4
t. garlic powder
1/2
t. onion powder
1/4
t. leaf marjoram or 1/8 t. ground marjoram
1
t. leaf basil or 1/2 t. ground basil
1
t. leaf oregano or 1/2 t. ground oregano
For a Spanish
tortilla/wrap add:
1 t. ground cumin
1/2 t. ground coriander
1/2 t. onion powder
Mix
dry ingredients together. Add the water
and oil. Mix with a fork. Knead for 5 minutes. Roll out very thin. Place in a dry or lightly oiled heated
skillet at medium heat. Cook 1 minute on
each side.
Experiment
and make filled pockets. Place your
favorite filling (mozzarella cheese and pesto if making an Italian wrap
or pie filling if making a plain wrap) in the center of an uncooked wrap and fold dough
over, pinching edges together. Bake at
350º for 10-15 minutes.
Spelt
Crackers
by Janis Betz
2
1/4 C. whole spelt flour
1
3/4 t. xanthan gum
1/2
t. sea salt
1/4
C. light olive oil
2
T. honey – optional if adding spices
1/3-1/2
C. water or rice milk
(opt.)
add desired spices/herbs, i.e. 1 t. garlic, onion powder, dried parsley, basil,
ground fennel & ginger.
Mix
the dry ingredients together. Add the
oil, honey, and water and continue to mix, then knead for 5 minutes or until
dough is smooth and forms into a ball.
Add more flour or water as needed.
Split the dough ball in two, and place on a greased cookie sheet or
parchment paper. Roll out thin (1/8 or
1/16 inch thick), cut, and prick all over with a fork. Sprinkle with salt (opt.). Bake 20-30 minutes depending on desired
crispiness at 350°. Remove the crackers immediately from the
cookie sheet to avoid sticking.
Maple
Vanilla Cake
by Janis Betz
1
1/2 C. whole spelt flour
1
1/2 C. white spelt flour
1
t. xanthan gum
3/4
t. stevia powder
1/2
t. sea salt
3/4
t. baking soda
1
1/2 to 2 T. baking powder
-------------------------separate
bowl---------------------
3/4
C. organic butter, softened
3
organic eggs
1
1/4 C. maple syrup
3/4
C. rice milk
2
t. vanilla
2
t. liquid lecithin (opt.)
In
medium bowl, combine dry ingredients and set aside. In another medium bowl, cream butter and
organic eggs, then add remaining wet ingredients. Mix well.
Add dry ingredient mixture. Mix
thoroughly. Pour into a greased 9x13
pan. Bake at 350° for 40 - 50 minutes.
Honey
Frosting
*by Janis Betz
1/3
C. organic butter, softened
1/4
- 1/3 C. honey or maple syrup
1/2
t. xanthan gum
1
t. flavoring - vanilla or lemon extract
sea
salt to taste
(For
carob frosting add 1/4 C. carob powder)
Combine all ingredients and
beat at high speed until creamy.
Raw Apple Cake/Muffins
by Janis Betz and Evelyn Wiggins
4
C. peeled, sliced apples
1
C. honey
---------------------separate
bowl-------------------------
1
1/4 C. whole spelt
1
1/2 C. white spelt
1
t. xanthan gum
1/2
t. stevia powder
3/4
t. baking soda
1
1/2 to 2 T. baking powder
1/2
t. sea salt
1
t. cinnamon
1
t. nutmeg
1
C. chopped walnuts
------------------------separate
bowl----------------------
3/4
C. walnut oil or light olive oil
2
organic eggs
1
t. vanilla
2
t. liquid lecithin (opt.)
In
medium bowl, combine dry ingredients and set aside. In another medium bowl, mix oil and organic
eggs, then add remaining wet ingredients and honey and apples. Mix well.
Mix in dry ingredient mixture. Put into greased and floured 9x13 pan or
muffin pan. Bake at 350º for 50 minutes
or 35-40 minutes for muffins.
Oatmeal
Raisin/Cranberry/Chocolate Chip Cookies by
Janis Betz
2
C. whole spelt flour
1
t. xanthan gum
1/2
t. baking soda
1/3
t. stevia powder
1
t. cinnamon
1/2
t. ginger
1/2
t. sea salt
2
1/2 C. uncooked rolled oats
1/2
C. chopped walnuts (1/4 C. black &
1/4 C. English)
1
C. raisins or cranberries (dried) or 1 pkg bitter sweet or
semi-sweet chocolate chips (Ghirardelli
is the best)
--------------------
separate bowl --------------------------
1/2
C. organic butter, softened
1/4
C. walnut or light olive oil
1
organic egg
2/3
C. maple syrup or honey
1
t. vanilla
1
T. blackstrap molasses
In
medium bowl, combine dry ingredients and set aside. In another medium bowl, cream butter, oil,
and organic egg, then add remaining wet ingredients. Mix well.
Add dry ingredient mixture. Mix
well. Drop by spoonfuls onto a cookie
sheet. Flatten with a wet fork and bake
375° for 14-18 min.
Chocolate
Chip Cookies by Janis Betz
3
C. whole spelt flour
2
t. xanthan gum
1/2
t. sea salt
1/2
t. baking soda
1/3
t. stevia powder
1
C. chopped walnuts (1/2 c black, 1/2 C. English) (op)
1 bag (11.5 oz) bitter sweet or semi-sweet chocolate
chips (Ghirardelli
is the best choice)
--------------------separate
bowl--------------------------
1
C. organic butter, softened
1
organic egg
1/3
C. honey
1/4
C. maple syrup
1
T. blackstrap molasses
1
1/2 t. vanilla
1
t. liquid lecithin (opt.)
In medium
bowl, combine dry ingredients and set aside.
In another medium bowl, cream butter and organic egg, then add remaining
wet ingredients. Mix well. Add dry ingredient mixture. Mix thoroughly. Drop by spoonfuls onto a greased cookie
sheet. Flatten with a wet fork and bake
at 375º for 14-16 minutes.
Granola *by Janis Betz
1/2
C. olive oil or walnut oil (more if needed)
1/2
C. honey
1/4
C. maple syrup or molasses
1
T. vanilla extract
1/4
C. water or rice milk or almond milk
--------------------------------------------------------------------
6 -
7 C. rolled oats
1/2
- 1 C. whole spelt flour
1/2
C. oat bran
1/4
t. stevia powder
1/2
t. sea salt
1/2
t. xanthan gum
1/2
C. each walnuts and almonds, chopped
1/2
C. each raisins and cranberries or other dried fruits (put in after baking)
Heat
oil, honey, maple syrup, water, and vanilla in a large roasting pan until warm
and thinned, stirring to mix. Stir in
oats with wooden spoon. Add rest of dry ingredients,
and mix well. Preheat oven to 325º. Bake in the roasting pan or place in cake
pan(s) and bake at 325º for 40 minutes, turning with a spatula every 10
minutes. Bake to taste. The granola becomes crisper as it cools. If you have difficulty getting the mixture to
taste cooked, try toasting the flour lightly in the oven or in an iron skillet
for a few minutes.
Stir
in dried fruit after granola has cooled.
Gingersnaps by
Janis Betz
3
C. whole spelt flour
2
t. xanthan gum
1/3
t. stevia powder
1/2
t. sea salt
1/2
t. baking soda
1
1/8 t. cinnamon
1
1/4 t. ginger powder
1/2
t. ground cloves + dash
------------
separate bowl -------------------------------
3/4
C. organic butter, softened
1
organic egg
2/3
C. maple syrup or honey
1/3
C. blackstrap molasses
1
t. liquid lecithin (opt.)
In medium bowl, combine dry ingredients and set aside. In another medium bowl, cream butter and organic egg, then add remaining wet ingredients. Mix well. Add dry ingredient mixture. Mix well. Drop by spoonfuls onto a greased cookie sheet. Flatten with a wet fork and bake 375º for 14-18 min.
Maple
Dressing
by Janis
Betz
1/4
C. apple juice
1/4
C. lemon juice
1/2
C. flax seed oil
1/2
C. grape seed oil
1/4
C. maple syrup
1 t.
liquid lecithin (opt.)
1
t.
1
t. All Purpose Seasoning
1/2
t. garlic powder
To make creamy, add Grape Seed Vegenaise
Ginger
Dressing By
Linda Berry, D.C. from Internal Cleansing book (2000) Yield: about 1/4 c.
3
T. flaxseed oil
1
T. lemon juice, fresh squeezed is best.
1
t. ginger, fresh grated
1
clove garlic, minced.
Zucchini/Squash
Noodle Casserole by Janis Betz
8
oz. pkg. of white spelt or "Tinkyada" rice noodles
2
C. zucchini or any squash, grated
2
T. pesto or 1 T. basil and 1 t. garlic powder to taste
4
oz. mozzarella cheese
Cook
the noodles and zucchini together, drain.
Add the spices and cheese. Sea
salt to taste.
Macaroni
and Cheese by
Janis Betz
8
oz. package of white spelt macaroni or rice noodles
1/2
- 1/3 lb. mozzarella
(opt.)
add some feta cheese to add zip
1
C. white sauce:
2 T. organic butter
2 T white spelt flour
1 C. rice milk original
1/4 t. salt
Cook
spelt noodles according to package directions.
For "Pastariso" brand rice noodles,
put noodles in boiling water and pull off the burner and let sit. Taste test after 5-8 min to see if they are
tender. "Tinkyada" brand is the best
brown rice noodle. It cooks and acts
like regular noodles.
In
a large skillet melt butter over medium heat, add flour and salt and whisk
until smooth. Add rice milk, and whisk
until creamy. Add cheese and melt. Drain noodles and add to cheese sauce.
This
cheese sauce is excellent over any vegetable.
Variations: Add 2-3 c. steamed, chopped broccoli or add
1/8-1/4 c. pesto.
White Beans & Onions with Herbs
by Janis Betz
1-1
1/2 C. sweet onion, coarsely chopped
1/2
C. celery, chopped
4
cloves of garlic, minced
2
1/4 C. cooked or 2 cans white beans, rinsed
1/2
t. each sea salt, ground cumin, and ground savory
1
t. ground coriander
(opt.)
1 C. shredded carrots or other vegetable
Brown
the garlic in 1 T. olive oil then add and sauté the sweet onion, celery, and
carrots in a small amount of water until almost soft. Add the beans and spices. Cook until beans are hot.
Seasoned Brown Rice by Janis Betz
Prepare
basmati brown rice as directed. For
speed,
use a parboiled 10 minute brown rice
Add
1-2 t. vegetable broth powder to water
Add
1/2 t. sea salt
(opt.)
add any spice(s) desired to taste (i.e. cumin, curry, fennel, onion powder,
garlic powder)
With Vegetable Sauté
Sauté
any combination of vegetables (i.e. squash or portabella mushrooms and
onions). Season with sea salt and
All-Purpose Vegetable Seasoning. Add 2
t. butter when done. Put over plain or
seasoned basmati brown rice.
Pizza *by
Janis Betz
Crust: (This also
makes nice biscuits)
3/4
C. warm water (110º-115º)
1
T. honey
2
T. olive oil
1/2
t. sea salt
1
T. yeast
1
C. whole spelt flour
1
1/2 C. white spelt flour
add
Italian seasoning (opt.)
Dissolve
the yeast in the warm water along with the other wet ingredients. Let sit 5 minutes. Add the flour and seasoning. Knead about 5 minutes. Roll out to fit pizza pan or stone you are
using. Use extra flour to prevent sticking. Let stand
until sauce is finished.
------------------------------------------------------------------------------------------
Topping:
4
cloves garlic, minced
1
T. olive oil
1
1/2 T. organic butter, melted
1
1/2 T. white spelt flour
3/4
C. rice milk
1
t. basil, crushed
1
t. marjoram, crushed
1/2
t. oregano, crushed (1/4 t. ground)
1/2
t. thyme, crushed (1/4 t. ground)
1/8
t. sea salt
8
oz. mozzarella cheese
Slightly
brown the garlic in the olive oil. Melt the
butter. Add the flour and whisk until
creamy. Add the rice milk and whisk
until thick. Add the spices and cheese. Let stand.
Preheat oven to 425º, bake the pizza crust for 5-10 minutes until it
turns light brown. Remove from oven, put
the sauce on top, add toppings according to your blood type, and then add
remaining shredded mozzarella cheese.
Bake an additional 10-15 minutes on the lowest rack setting until the
cheese starts to turn brown. Let set 5
minutes and serve.
To order a
copy of this manual “Your Healthy
Journey” ($15.00), call (814) 355-5500 or send a check to Healthy Journey, Inc 135 St. Paul
Contents of
manual:
Recipes (22 pages)
Blood Type Diet information
and food lists
Ultimate Health Diet
Food Combining and
Acid/Alkaline food lists
Fat Loss and
Cancer/Detoxification information and diets
Yeast and parasite protocols
Self testing or analysis
Pass the word (bits of
informative information)
