INTRODUCTION

This cookbook is intended to enhance the cooking lives of those of us who have A+ blood type and who are non-secretors. It goes hand-in-hand with Dr. Peter J. D'Adamo's Live Right 4 Your Type.

There are few of us. Even so, oddly, my husband is also A+ non-secretor. It is difficult to find restaurants that can accommodate our diets. Black pepper is probably the worst offender. In Dallas we have a few that are friendly by accident; Cafe Express and Chipotle, both chains, and The String Bean at Spring Valley and Coit. Order from the menu, but tell them not to use pepper. They will also give you a little oil for your salad along with lemons, if you ask.

We will let you know as we find other restaurants. I'm sure there are many. In the meantime, we love to eat good food and cooking at home is really the way to go. If you want to add recipes to this blog, e-mail me at apluscookbook@gmail.com and we will test your recipe. If we like it, we will put your name on it and you will get credit. If we get enough recipes to publish, your recipes will be included only with your permission. Please feel free to comment on these recipes. They will probably be tweaked.

Click on the recipe name as you read through, or click on the entry in the "table of contents" to your right on this page, and you can print that individual recipe.

All recipes in this blog are copyrighted by Nancy Greene unless otherwise noted.

SALADS, SNACKS AND APPETIZERS

Avocado Salad

This is my favorite salad ever. This salad should serve 2, but I usually eat the whole thing myself.

1 medium tomato, chopped
1/2 medium avocado, large pieces
1 stalk celery, chopped (greens and all)
basil infused olive oil
1 t. lemon or cranberry juice concentrate
salt to taste

Simply mix it up and serve.

Copyright 05-05-2009 by Nancy Greene

Curried Chicken Salad

2 1/2 T. olive oil

2-3 T. curry powder (see spice recipes)

1/2 chicken, cooked and diced in medium sized pieces

1/4 cup slivered almonds
1 peach, or small mango, diced

2 T. dried raisins, cranberries or cherries, reconstituted by soaking in water for an hour or so.

1 celery stalk, diced
1 small avocado, or 1/2 large avocado
juice of 1/4 lime
salt to taste
lettuce leaves

Spray your pan with PAMS and add 1 1/2 T. olive oil. Warm the pan under medium heat and add your curry powder. Saute the curry powder until it bubbles and becomes aromatic; about 90 seconds. Do not overcook or all the flavor will be lost. Add the chicken and stir until all the pieces are coated with the curry.

Pour the chicken into a large bowl. Increase the heat and add the other T. of olive oil to the pan. Saute the slivered almonds until they begin to brown, stirring constantly. Add the almonds and all the other ingredients to the chicken. I also like a little chopped banana on my curry, because I'm used to banana as a condiment to curry. Salt to taste. Serve on lettuce leaves.

copyright 08-19-2009 by Nancy Greene

Beet Salad

1/2 med. beet per person, shredded and raw
1 T. flax seed oil
1 t. lemon juice or cranberry juice concentrate

This simple salad doesn't sound exciting, but it is really good. I came up with it because beets are particularly good for A+ non-secretors, as is flax seed oil as well as lemon juice.

Copyright 05-04-2009 by Nancy Greene

Tuna Salad

No mayo in this one. And it is red.

1 can tuna, white solid packed in water
handful of chopped walnuts
1 celery stalk, diced
1/2 medium beet, shredded
2 T. hemp hearts or flax seed
1 T. sesame seeds
1 T. flax seed oil

Don't pour off the water in the tuna. It adds flavor. Mix ingredients in any order.

Crackers are hard to make. Fortunately, you can order "Mary's Gone Crackers" (original recipe or herb recipe) through Amazon. It is much less expensive than the grocery store. It's great with tuna salad.

Copyright 06-20-2009 by Nancy Greene

Trail Mix

2 cups chopped pecans
2 cups chopped walnuts
1 1/2 cups slivered almonds
1 cup pumpkin seed (best if you saute in "ghee" and add a little salt)
but raw pumpkin seed is OK too.
1/2 cup toasted fresh coconut
1/2 cup something sweet (I chop up dried apricots - raisins have too much sugar, same with dried cranberries but not as much so) - dried cherries or blueberries are good too
3 cups(?) lots of "Erewhon" organic "Crispy Brown Rice" Gluten Free (others don't even compare taste-wise/crunchy-wise)

This trail mix was given to me by Bob Scarborough at Abrams-Royal Pharmacy. I made a couple of modifications, but he basically designed it for A+ patrons.

copyright 07-15-2009 by Nancy Greene

SAUCES AND SPICES

Mayonnaise

I use the Vincent Price blender recipe. It is really simple and lightening fast, but you really have to have your wits about you to be exact, or you won't end up with mayonnaise at all and you will have to throw it out. You can't go back and save it.

1. Measure: 1 cup salad oil. (Try Canola Oil; Olive Oil is vile. I don't know why)
2. Into container of an electric blender put: one egg, 1/2 t. dry mustard, 1/2 t. salt, 2 t. lemon (recipe calls for vinegar, which we can't have) and 1/4 cup of the salad oil.
3. Cover the container and turn motor on low speed. Immediately uncover container and pour in remaining oil in a steady stream, taking no longer than 15 seconds total blending time from turning on motor. Then switch blender to high speed and blend for 5 seconds only.

One second one way or the other will ruin it. Be exact. The result may seem a little runny, but when it is refrigerated, it will thicken up and be just like real mayonnaise, only better.

Barbeque Sauce

1/2 lb. clarified butter
1 sweet onion
2 cloves garlic or 2 T. freeze dried garlic
16 oz. tomato sauce
1 T. and 1 t. mustard
1 t. chile powder
3/4 c. maple syrup
2 lemons
2 T. Bill's Best Beaf
2 T. smoke barbeque flavor
4 shakes red pepper
1/2 can beer
1/4 cup Bragg's liquid aminos

Saute the onion in the clarified butter until it start to brown. Add tomato sauce and stir. Then add all other ingredients in any order except the beer and the liquid aminos. Let simmer for 35 minutes and then add the beer and simmer 10 minutes longer. Add the liquid aminos last.


Copyright 07-04-1971 by Nancy Greene

Salad Dressings

Generally, for "Oil and Vinegar" I use either lemon juice or cranberry juice concentrate as a substitute for vinegar. Just use your preferred oil and add whatever herbs please you. Personally I just add salt.

Whenever I want to get fancier I will do something like the following:

1 cup olive oil
1/4 cup lemon juice
1/4 cup yogurt
1/3 cup mild salsa
t. salt

Put it in a salad bottle and shake it up and serve. It doesn't last long because I eat salads daily. I personally love seed, so I add flax seeds, pumpkin seeds and sesame seeds on top of my salads.

Copyright 08-21-09 by Nancy Greene

curry powder

You must create your own curry powder. There is none in the marketplace that does not contain offending ingredients. I actually had most of the ingredients on hand myself, but if you leave out one or two, your curry powder will still be good. I left 1/4 t. cinnamon out because so many people are allergic to it even though it is neutral for the A Positive Non-secretor. I substituted allspice, cloves and nutmeg but it would be OK to have all of them in it. I suggest making a small amount first, as in this recipe, and then, if there is no reaction, making a larger amount to keep on hand. I use freeze dried ingredients when I can.

2 T. coriander

1 T. cumin

1/2 t. salt

1 t. turmeric

1/2 t. paprika

1/4 t. allspice

1/2 t. rice flour

1/2 t. garlic granules

1/2 t. freeze dried onion

1/2 t. parsley

1/4 t. dried mustard

1/2 t. chile powder

1/4 t. dill

dash cloves

dash nutmeg

1/4 t. fennel

1/4 t. ginger

1/4 t. cardamom

dash cayenne pepper (careful!)

If any of the spices are too large (like freeze dried garlic), grind them up. Otherwise, just put your spice mixture in a spare spice bottle, shake it, label it and enjoy.

copyright 08-18-2009 by Nancy Greene

ItalianTomato Sauce

1 onion, coarsely cut
1 carrot, coarsely cut
1 celery stalk, coarsely cut
2 cloves garlic

5 lbs. ripe tomatoes, quartered (or 2 quarts canned tomatoes)
4 cups chicken stock
1/2 cup red wine
2 T. agave nectar
1 T. dried basil or 5 T. fresh basil
1 T. dried oregano or 3 T. fresh oregano (if not using oregano infused olive oil)
¼ t. thyme or 1 t. fresh thyme
3 bay leaves
1 t. dried parsley or 1 T. fresh parsley
2/3 cup tomato paste or small can

peel of 1/2 lemon (all in one peel so you can take it out easily later)

2 T. arrowroot (for thickening)

2 T. clarified butter or basil infused olive oil
Salt to Taste


Into Cuisinart put: onion, carrot, celery, garlic and 1 cup chicken stock. Blend until vegetables are chopped. Empty blended veggies into large pot under medium to low heat. Stir frequently. Blend the tomatoes in separate batches and pour into the pot. Peak of the season August tomatoes are noticeably better. Add all the remaining ingredients except the butter or olive oil, and bring to a boil while stirring. Cover and cook over low heat for 1 ½ hours.

After cooking, in separate container, stir a tiny amount of water into the arrowroot and dissolve it. Pour into the tomato sauce and stir while it thickens. After it thickens, turn off the heat because arrowroot will not work if it gets too hot. Stir in remaining butter or olive oil.

After it cools a bit, remove the lemon peel and the bay leaves. For a smoother tomato sauce, put it back in the Cuisinart and blend it to your taste. If served on pasta, I like the addition of grated paneer or mozarella cheese melted on top.

I treat this recipe as a "canning" opportunity. Therefore, unless you are feeding a large number of guests, use your favorite canning techniques or freeze for future use . I use quart-sized ziplock bags for freezing so that it will thaw quickly.

This sauce is an Italian tomato sauce, but by adding cumin, cilantro, salsa or pico de gallo after you open the jar, you can change the character of it. I also use it in my chile sometimes. Other after-additions might be cinnamon, cloves, coriander, curry, fennel, ginger, marjoram, mustard, nutmeg, rosemary, sage or tarragon.


copyright 08-08-2009 by Nancy Greene

VEGETABLES

Sweet Potato Casserole

2 large sweet potatoes
1 medium butternut squash
olive oil
1/4 lb. clarified butter or ghee
1 egg
1/4 t. cinnamon
1/4 t. allspice
1/2 t. salt
1 banana or 3/4 c. blueberries
1/2 cup chopped pecans or walnuts
1/2 package of small marshmallows (only if you are having guests and you don't partake)

Pre-heat oven to 400 degrees. Slice squash lengthwise, remove seeds and rub olive oil over the exposed surface. Bake squash for 45 minutes and sweet potatoes for 1 hour and 15 minutes. Peel the squash and potatoes. Mash and strain through a chinois or sieve to remove fibers. The squash keeps the consistency of the dish from being too thick. Melt the butter into the mixture and then add the egg.

Mix in the nuts and dry ingredients. If you are not using marshmallows, put the nuts on the top of the casserole. Fold in blueberries or sliced banana. Pour into casserole dish and top with marshmallows or nuts. Lower oven to 350 degrees and bake until marshmallows are lightly browned on top.

Serves 6 to 8

copyright 12-25-1990 by Nancy Greene

Beet Greens

Here's a great beet green recipe:

Beet Greens
medium onion chopped
1-2 cloves garlic chopped
1 T.+ clarified butter
1 t. "Bragg" liquid aminos (Whole Foods)
1 t. maple syrup
1 t. lemon juice

Caramelize onion in butter. Add garlic and saute for 30 seconds.
Wilt the beet greens in the onion pan over medium heat, adding
more butter if necessary.
Mix together liquid aminos, maple syrup and lemon juice. Take
greens off burner and add liquid mixture and serve.

You can use the same exact recipe with spinach. And you can
cut up the beet or spinach stems into little pieces and use the
same recipe. Another way to serve stems is to add a teaspoon
of walnut oil and some chopped walnuts instead of the other
liquid mixture.

I also add grated beets to tuna salad along with flax seed oil.

copyright 07-15-2009

MAIN COURSES

Lamb Stew

2 pounds round lamb steak or leg, trimmed and cubed
1 med. onion, diced
2 T. olive oil
6 cups boiling water
1 cup red wine
1 T. lemon juice
2 cloves garlic
2-3 bay leaves
1 T. salt
½ t. paprika
dash allspice
Vegetable Suggestions:
3 carrots, sliced
2 stalks celery, sliced
1 zucchini squash, cubed
1 yellow squash , cubed
5-6 oz. butternut squash, cubed
1 Jerusalem artichoke, cubed

4 roma or medium tomatoes

1 T. Bragg's liquid aminos

In large pot, brown the lamb in olive oil a little at a time. Add all other ingredients except vegetables and liquid aminos. Cover and simmer for two hours. Add all vegetables except tomatoes and cook an additional 30 minutes. Add tomatoes the last five minutes.
If you want a thicker stew, pour off broth in separate pot. Add 1/2 cup water in a shaker and add 2-3 T. rice flour. Shake until smooth. Add mixture slowly to meat stock, stirring constantly until gravy bubbles. Then cook about 5 more minutes stirring often. Pour over meat and vegetables, add the liquid aminos and serve.
Serves: 6-8

Copyright 11-13-1989 by Nancy Greene

Crock Pot Lamb Stew

This recipe is for brother Charlie for whom I bought a crock pot last Xmas. He can make it with whatever kind of meat he wants since he is O+.

2 pounds round lamb steak trimmed and cubed
1 med. onion, diced
2 T. olive oil
6 cups boiling water
1 cup red wine
1 T. lemon juice
2 cloves garlic
2-3 bay leaves
1 T. salt
1/2 t. paprika
dash allspice
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
1 T. Bragg's liquid aminos

Vegetable Suggestions:
3 carrots, sliced
2 stalks celery, sliced
1 zucchini squash, cubed
1 yellow squash, cubed
5-6 oz. butternut squash, cubed
1 Jerusalem artichoke, cubed
4 Roma or medium tomatoes

In large pan, brown the round steak in olive oil a little at a time. Transfer meat to crock pot as you brown it. Add all other ingredients except vegetables and liquid aminos. Cook in crock pot on low for 8-10 hours or on high for 6 hours. Add all vegetables except tomatoes and cook an additional hour. Add tomatoes the last 15 minutes. Turn heat off and add liquid aminos.

If you want a thicker stew, pour off broth in separate pot. Add 1/2 cup water in a shaker and add 2-3 T. flour. Shake until smooth. Add mixture slowly to meat stock, stirring constantly until gravy bubbles. Then cook about 5 more minutes stirring often. Pour over meat and vegetables, add liquid aminos and serve.
Serves: 6-8

Copyright 08-20-2009 by Nancy Greene

Lamb Rib Chops

16 medium riblets will serve 4 people

Marinade for 16 riblets
1/4 cup olive oil
1 lemon, juiced
1/2 t. salt
2 tender fresh sprigs of rosemary needles
2 sprigs of fresh oregano leaves
2 cloves garlic, finely chopped

French the riblets by cutting off most of the fat, leaving the rib and the meat. If the riblets are small, they will be tender and not need to soak in the marinade. If they are larger, marinate them for 4 hours before cooking. If you broil them, plan for 2 minutes per side for small ones.
The trick is never to overcook. The meat will shrink, lose its tenderness and its flavor.

Fried Fish

This recipe is best for soft white fleshed fish such as Talapia or Gulf Red Snapper.

Ingredients:
12 oz. fish
1/4 cup brown rice flour
1/4 t. baking powder
pinch of soda
1/4 cup nuts (such as walnuts, pecans or almonds)
1/4 cup yogurt
2 T. water
2 T. or more, clarified butter or olive oil
Pams

Mix the yogurt with water to create the consistency buttermilk and pour onto a plate. In small cuisinart, grind up the nuts, rice flour, baking powder and soda to make a flour. Place the flour onto a separate plate. Wash the fish well and dry completely on newspaper. Dip the fish in the yogurt mixture and then dredge it in the flour mixture. Spray pan with PAMS and rub it around.
Add the butter or olive oil and fry.

See Mayonnaise recipe and Tartar Sauce recipe for dressing.

copyright 08-18-2009 by Nancy Greene

Scallop Saute

1 cup by scallops
6 medium mushrooms, diced to the same size of the scallops
1 clove garlic, pressed
1 shallot, chopped fine
3 sprigs parsley, chopped
4 T. clarified butter
1/4 t. salt
1/2 T. lemon juice
1/4 cup white wine

Saute shallot, garlic and parsley in the butter for 2 minutes. Add the scallops and the mushrooms and saute for 2 more minutes, until the scallops are opaque. Add the salt, deglaze with white wine and add lemon juice. Serve over rice and garnish with parsley and a little paprika. In the interest of time and trouble, when I know I have to have rice, I try to stop at a Chinese fast food on my way home and buy a small carton of rice. It's cheap and fast.

Copyright 04-04-1981 by Nancy Greene

Turkey-Burger Salad

grape seed oil

1/2 onion, chopped

1/2 lb. ground turkey meat

salad greens

seeds (poppy, flax, sesame, hemp etc.)

1/4 lemon, juiced

1/2 cup guacamole

Saute the onion in a liberal amount of grape seed oil. Mix the onion with the

ground turkey and make a patty and fry. Make the salad and sprinkle seeds on

top and squeeze the lemon on the salad. Place the patty on top of the salad

and put the guacamole on top of the patty.

Copyright 10-11-2009 by Nancy Greene

Fritata

1 T. olive oil or clarified butter

1/4 Green pepper

1/4 onion

1 clove garlic, crushed

1/4 zucchini squash, sliced

1/4 lb mushrooms sliced

1/4 yellow squash sliced

1/2 lb. sausage

1/2 t. salt

1 t. Italian seasoning

1 t. fresh oregano

1 medium tomato

6 eggs, scrambled

mozzarella cheese

fresh basil, chopped

On the stovetop, saute the green pepper and onion until it starts to brown. Add all vegetables and cook about 3 minutes. Add the hot Italian sausage meatballs, break them up and warm the sausage. Add tomato. Using a crock or pan you can put in the oven, pour the mixture in the crock and pour the eggs over the mixture and shake it up. Sprinkle the mozzarella cheese liberally on top. Lower the oven rack so that it is not closest to the broiler, then place under broiler and cook until the cheese is spotted with brown. Garnish with fresh basil.

Jack Starrett back on Huckleberry Drive in Calabasas, CA used to fix this often, at any time of day or night.

Hot Italian Turkey Sausage

This recipe is excellent as meatballs, in spaghetti meat sauce, in lasagna, as sausage patties, or in the Italian sausage and peppers recipe. Lundberg Family Farms since 1937 has made organic brown rice pastas, gluten-free, wheat-free which are available at Whole Foods. Their spaghetti plus our tomato sauce plus turkey meat balls is a winner. Serves 4.

1 pound ground dark turkey (Add 1/4 cup olive oil if turkey breast)
1/2 teaspoon salt
1/2 teaspoon garlic granules
1 T. Litehouse chopped red onion (flash frozen)
1 T. Litehouse chopped garlic (flash frozen)
1 T. Bill's Best Beaf
1-1/4 teaspoons ground paprika
2 T. vegetable oil
1 teaspoon caraway seed
1 teaspoon ground sage
1/2 teaspoon crushed red pepper
15 drops habanero sauce
1 1/2 t. Bragg’s Aminos
1/8 t. anise seed
1/8 t. fennel seed

DIRECTIONS:

Mix all ingredients into the ground turkey. For meatballs, shape into 1" diameter balls and bake at 350 degrees for 30 min. Shape into links or patties and fry. Chop it up while frying for meat sauce.

Copyright 08-08-2009 by Nancy Greene

Turkey Chile

1 lb. ground turkey

1 1/2 T. chile powder

1 T. Bill's Best Beaf

1 onion, chopped

1 1/2 cup (Italian) tomato sauce (see recipe under sauces)

1/2 can of beer (optional)

2 cups beans (optional)

1 T. clarified butter

1 T. arrowroot

2 T. fresh cilantro

In frying pan brown chopped onions in butter. Add ground turkey and chop it up with a spatula as it cooks. Add chile powder and Bill's Best Beaf. Stir in tomato sauce. The beer would be added at this point, but let the alcohol evaporate. Add beans if you wish at this point..

Turn the heat down to a simmer. In separate container, stir the arrowroot in a tiny amount of water until it is dissolved. Then add it to the simmering chile and stir until it thickens. Turn off the burner immediately then, because the thickening will not last if heated too long. Garnish with cilantro and serve.

Turkey Meat Loaf

1 1/2 lbs. ground turkey
3/4 cup regular Quaker oats
3/4 cup finely chopped onion - lightly sauted
1 large carrot, grated
1 zucchini, grated
2 cloves garlic, minced
1/2 cup tomato sauce
1 egg, beaten lightly
1 T. Bill’s Best Beaf (Whole Foods)
1/2 t. salt
1/4 cup olive oil
3/8 cup feta cheese

Heat oven to 395 degrees. Saute the onions. Combine all ingredients in a large bowl. Bake 1 hour or until meatloaf is 170 degrees in center. Serve with tomato sauce, guacamole, salsa etc.

PRODUCTS

Here are a list of products I have found useful in cooking along with sources. Please comment on others you have found that are friendly to A+ non-secretors.

Bill's Best Beaf Whole Foods, Roy's Health Foods Spice

Adams Reserve Central Market Spice Sundried Tomato Basil flavor is
Great with any fish or poultry

Organic Brown Rice Flour by Arrowhead Whole Foods or Central Market or Roy's