VERY SIMPLE NO-YEAST SPELT BREAD ~ for Type Os

8 cups spelt flour
1/2 cup sesame seeds
1/2 teaspoon salt, or to taste
1 tablespoon blackstrap molasses or honey
2 to 2 1/2 teaspoons baking soda
1 tsp baking powder (optional)
4 1/4 cups almond milk

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended....i.e.: stir until you're sure it's well mixed, then stir some more. Divide the dough evenly between the prepared pans.

Bake for 1 hour and 10 minutes in the preheated oven, or until golden. NOTE: If using mini loaf pans bake for 30 minutes.

Lay aluminum foil loosely across each pan (buttered so it won't stick to the bread); remove the foil with about 20 minutes left on the clock. Now it is beautiful as well as tasty.

If bread is not eaten within 2 days keep refrigerated or freeze what is left over, because spelt goes SOUR after a couple days and it will taste terrible!

VARIATIONS TO TRY:
1. Cinnamon-Raisin...Add 3/4 cups raisins (soaked in water for 15 minutes and drained) and 2 tsp. cinnamon ... when toasted with butter is fantastic!
2. Substitutes... instead of sesame seeds use half poppy seeds and half crushed blanched almonds; no molasses, use part brown sugar and part maple syrup.
3. Add about 1/8 cup honey along with the 1 T. molasses.
4. To remedy the fall apart nature of spelt bread, always add about 1 tsp. xanthan gum or guar gum powder during the mixing.
5. Substitute a mix of quinoa & flax seeds for the sesame seeds and 1/4 cup of honey instead of the molasses.
6. Comment on original site (see below): "I feel it needs double the molasses and double the salt, plus 1/2 tsp guar gum for each cup of spelt flour. A tip: You can also use double the sesame seeds or add another kind of seed, like pumpkin seeds. Even pine nuts are awesome in this bread."
7. Add 1 1/2 cup raisins and 1 T. cinnamon. I also add 1 1/2 tsp. xanthan gum so it won't be so crumbly.
8.  Halve the recipe, add 1/2 tsp xanthan gum and make them as hamburger buns. Reduce baking time to 25 to 30 minutes. Makes about 6 hamburger buns.
9. Try adding different herbs &/or a little garlic and onion.
10. Before placing into prepared pans roll the loaf of dough in sesame or other seeds.
11. Make a savory, tomato-and-herb version for dipping in warm olive oil.
12. Add 1 tbsp of cinnamon and a handful of walnuts to the batter. It makes amazing toast and a gourmet sandwich.
13. Add about 2/3 to 1 cup dried fruits, like cherries, cranberries, etc.
14. Make a half recipe into muffins, adding a 1/4 cup of sugar and 3 over-ripe bananas. This cooks for 30 min. at 360F (1/2 recipe = 18 muffins. The texture is so moist & spongy... it stretches and springs rather than crumbling. Very good!

Adapted fro recipe found at: http://allrecipes.com/recipe/very-simple-spelt-bread/detail.aspx

MAKE YOUR OWN SPELT PASTA ~ for Type Os

2 cups spelt flour
3 eggs, at room temperature
1 pinch to 1/4 tsp. salt
2 tablespoons olive oil

Sift the flour and salt.

Beat the eggs with the oil.

Make a well in the flour and then stir in the eggs and oil with a spoon.

Finish mixing with hands and then knead on a lightly floured surface. Knead until the mixture "comes together".

Cover in cling wrap and allow to rest for 20 minutes.

Roll with a pasta press or rolling pin.

**Jubes' Note: This pasta is as easy to handle as regular wheat pasta. This recipe produces a good result. Do not allow pasta to dry out before cooking as it can become a little brittle. You can use the pasta as you would regular pasta. This recipe is not gluten free.

Credit: http://www.food.com/recipe/spelt-pasta-recipe-make-your-own-pasta-218528
By **Jubes** on March 24, 2007

CINNAMON--AGAVE SWEET POTATO WEDGES ~ for Type Os

Serves 4

6 large sweet potatoes, peeled and cut into 1/2-inch wedges
2 Tbsp. extra virgin olive oil
1 tsp. agave nectar
1-1/2 tsp. cinnamon
1/4 tsp. sea salt
1/4 tsp. black pepper
1 cup Type O acceptable salsa, for dipping

1. Preheat oven to 450 degrees F. Arrange sweet potatoes in a single layer on a rimmed baking sheet.

2. In a small bowl, whisk olive oil, agave nectar, cinnamon, sea salt and pepper.

3. Pour mixture over potatoes and bake for 20 minutes or until tender. Flip potatoes after 10 minutes of cooking.

4. Remove from oven; set aside to cool for 5 minutes before serving.

5. Serve with salsa for dipping.

Adapted from recipe found at: http://blog.vitacost.com/recipes-2/cinnamon-agave-sweet-potato-wedges.html

CROCKPOT SWEET POTATO CHILI ~ for Type Os

    1 lb. lean ground chuck
    1 medium onion, diced
    2-3 garlic cloves, minced
    Cooking oil of your choice
    4 Tbsp Tomato Paste
    3-4 Tbsp Paprika
    1-2 tsp Cumin
    1 tsp Oregano
    3 tomatoes, diced (or 14.5 oz. can Diced Tomatoes)
    1 Tbsp Red Wine
    ¼ cup mild chili peppers, diced (or 4 oz. can Fire Roasted Diced Green Chilies)
    2 15 oz. cans Black Beans
    1 medium/large sweet potato, peeled and chopped
    Shredded Mozzarella, Feta or Farmers cheese

1. Add oil to pan, saute garlic and onions until tender, & ground chuck is no longer pink. Drain.

2. Add and mix all other ingredients except sweet potatoes and cheese.

3. Oil slow cooker pot and add a layer of the bean mixture, then layer with chopped or sliced sweet potatoes, salt, pepper and grated cheese.

4. Repeat all the layers until you run out of beans.

5. Cook on low for 4 hours, then serve!

Adapted from recipe found at: http://blog.vitacost.com/cooking-recipe/vegan-slow-cooker-sweet-potato-chili.html ..... posted there By Dana Zucker on January 14th, 2013

FRUIT & NUT SNACK BARS ~ for Type Os

1 cup shelled raw walnut pieces
1 cup diced natural dried figs
Freshly grated cinnamon, to taste
Olive oil

Pulverize nuts in nut grinder until powdery. Set aside.

Place dried fruit in mini prep food processor and grind to a paste; stopping to scrape sides as needed.

Add fruit to nuts in small bowl. Use your hands to mix. Add cinnamon to taste.

Press mixture into shallow glass baking dish. Pat to even thickness.  Cover with plastic then place heavy plate or pan on top to weigh down.  Refrigerate for one hour.

Dab olive oil onto paper towel and rub onto butter knife, then cut into squares.

Adapted from recipe found at: http://blog.vitacost.com/recipes-2/paleo-fruit-and-nut-snack-bars.html

KALE EVEN YOUR KIDS WILL EAT! ~ salad for Type Os

                      
                       Kale & jicama make a salad that is soooooo good and refreshing!
  

    A few leaves of curly or flat green kale
    1/3 - 1/2 of a large jicama
    Few teaspoons of lime juice
    Sugar to taste
    Optional: Nuts, seeds, berries to taste

How to make it:
    Remove thick ribs from kale and wash.
    Use a blender or food processor to buzz it up into fairly small pieces.
    Remove brown skin from jicama, cut in a few sections, and buzz into smallish pieces.
    Add remaining ingredients as desired & according to blood type.   
    Drizzle lime juice and sprinkle sugar over all and toss well.
    This survives fairly intact IF you have leftovers - kale is tough and will not limp up!
    Enjoy!!!

Adapted from recipe found at:http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1494.   Contributed by: Erica Simonson    Added: Mar 12, 2013 at 03:35 PM

ALMOND BUTTER & PUMPKIN PUDDING ~ for Type Os

Serves 2

1 (15 oz.) can pumpkin
½ cup almond butter
2 Tbsp. almond milk
Pinch of stevia or sugar to taste
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. allspice

Combine all ingredients in a high-speed blender. Blend until smooth. (Quick tips: Add additional almond milk for a thinner consistency or ice for a frozen-treat-like dessert, maybe even "ice cream" bars.)

Serve immediately or chill if desired.

Adapted from recipe found at: http://blog.vitacost.com/recipes-2/almond-butter-pumpkin-pudding.html#more-12394