Last Friday I wrote about how I've started "eating right for my my type" and I got a lot of response about it; mostly curiosity. It would be impossible for me to describe the whole book, especially since a lot of the information depends on your blood type. I am blood type B and my husband is A...so I've been trying to find recipes/food that we can both eat. Last night I made "Scrumptious
Fettuccine Penne Alfredo." The one thing the book emphasizes for all blood types is the importance of limiting wheat in your diet. I am not gluten intolerant in the slightest, but I have been hearing & reading so much lately about a little phenomenon called "wheat belly." If you aren't familiar with what it is then watch this video from Dr. Oz here. Therefore the first step I have made in eating right for my type is to eliminate limit gluten. Therefore you'll see that the first ingredient for this recipe is either rice or spelt pasta. Also, I had to put the Parmesan on the side for the hubby; no parm for type A, but plenty for Me; yeah B.
Lastly, did you know that you can "make" buttermilk without having to buy it at the store! HELLO!!!! How many times have you purchased a huge jug of buttermilk (because of course it doesn't come in a smaller size) for a recipe that only calls for half of a cup or something!? Ridiculous!!! Well I've solved your problem.
1) Place a tbsp or white vinegar OR lemon juice in a liquid measuring cup
2) Add enough milk (Any kind will work...I used Rice Milk) up to the 1 C line
3) Let stand for 5 mins.
4) Use as much as your recipe calls for...
~ VIOLA ~
Scrumptious Fettuccine Alfredo
8 ounces rice or spelt pasta
1 tbsp extra-virgin olive oil
3/4 C buttermilk (see recipe above)
1/3 C plus 2 tbsp Parmesan Cheese (grated)
1/4 C sliced scallions
2 tbsp chopped, fresh basil or 1 tsp dried
1/4 tsp garlic powder or freshly pressed garlic
1/4 tsp finely shredded lemon peel
Bottle of wine for Moi!
Cook pasta according to package directions to the al dente stage. Drink wine. Drain; immediately return to pan. Add olive oil; toss to coat the pasta. In same pan as pasta, add buttermilk, 1/3 cup Parmesan cheese, scallions, basil and garlic. Drink wine.
Cook everything together over medium - high heat until bubbly, stirring constantly. Drink wine. Sprinkle 2 tablespoons Parmesan cheese and fresh basil.
Serve with lemon & wine ;-).
Makes 2 meals or 4 side dishes.
~ Enjoy Lovies ~
Labels: buttermilk substitute, Eat Right for your Type, food, Taste of Tuesday