Nearly Perfect Blood Type A Dinner Menue

The only ingredient in this dinner that is "avoid" for A blood is the orange juice concentrate. But the recipe is still well within the recommended 80/20 ratio of beneficial/avoid foods. Almost every ingredient is beneficial. Everything else is neutral.


Peppered Salmon with Roasted Root Vegetable (Better Homes and Gardens / Jan. 2011)
4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped (they come in a bunch of 3 so I did all 3), reserve the greens for the 3rd recipe
3 tbsp. olive oil
1 tsp. salt
4 skinless salmon fillets (4-5 oz. each)
1/2 tsp. black pepper (I don't measure, I just dust it on there)
1/4 c. frozen orange juice concentrate, thawed (or same amount fresh squeezed navel orange juice)
Chopped green onions

1. Preheat oven to 425*F. In a baking pan combine carrots and beets with half of the oil and salt. Roast uncovered for 20 minutes. Stir half way through. Transfer to a platter and cover to keep warm.

2. While veggies are roasting, sprinkle salmon with remaining salt and pepper. Heat remaining oil in 12" skillet at medium heat. Cook salmon for 3 minutes on each side. Transfer to vegetable platter and cover. Add juice concentrate and 2 tbsp. water to skillet. Simmer uncovered for about 1 minute. Spoon over salmon and veggies. Sprinkle green onions over fish.

Brussels Sprouts with Walnuts and Dried Cranberries (Vegetarian Times / Jan-Feb. 2011)
1/2 c. coarsely chopped walnuts
2 tsp. olive oil
1 1/2 lb. brussels sprouts, halved
2 shallots, halved and sliced
1 clove garlic, minced
1/4 c. coarsely chopped dried cranberries
1 tbsp. agave syrup (or honey)
1 tbsp. walnut oil

1. Heat a large (cast iron if you have it) skillet over medium heat. Add walnuts and toast 3-4 minutes or until fragrant. Transfer to a plate and set aside.

2. Wipe the pan and return to heat. Add olive oil and swirl pan to coat. Add sprouts and cook 5 minutes or until browned, stirring occasionally. Add shallots and garlic and cook 1 minute more.

3. Stir in cranberries, agave, and 1 c. water. Partially cover the skillet, reduce heat and simmer 5-7 minutes or until liquid has evaporated and sprouts are tender but not too soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts. Season with salt and pepper if desired.

Garlicy Beet Greens (The brain of Holly Moulder / Jan. 2011)
Reserved beet greens from bunch of beets
1-2 cloves garlic, chopped, diced or pressed
1 tbsp olive oil

1. Snap the greens away from the stems. Rinse well. Chop into slightly larger than bite sized pieces. Leave water from rinsing on the greens so it can help them wilt as they cook. Just shake once so it's not dripping all over the place.

2. Heat a pot on medium heat. Add oil. Add garlic. Add greens. Toss the greens in the oil and garlic. Cover and let cook for 5 minutes. Toss half way through if desired. They are ready when they are tender but not too soft. Add salt and pepper.