THE HEALTHY HAPPY KITCHEN for all blood types by Sue Visser
Lesson 5: GREEN STARTER
For four people as a starter or a lean meal for two people.
1 pack of asparagus (about 12 spears) or 1 small can of asparagus spears 1 pack of small whole baby green beans Or: a large handful of green beans, sliced vertically in half 2-3 medium sized courgettes (baby marrows) Or: a 10cm slice of marrow, cut downwards into finger-sized strips
Make the light onion sauce well in advance. Boil or steam the beans and marrows until just tender. Chop off the tough ends of the asparagus. Steam them very quickly until tender but not too soft and brittle. Neatly pile the beans and marrows onto individual plates. Arrange the asparagus spears on top, with a slice of lemon. Serve with the onion sauce or the yoghurt sauce.(See sauces, dips and dressings.) Alternatively, serve with butter, olive oil and lemon juice.
CURRIED VEGETABLE CASSEROLE (ADD CHICKEN, FISH OR TURKEY SEPARATELY)
When entertaining, prepare these two casseroles to cook in the oven so you can enjoy the snacks and dips with your guests. A mild vegetarian curry will suit all blood types and cause no offence. Chicken, fish or turkey breasts can be added to the same recipe and cooked in a separate dish. Serve hot chilli sauces and mango pickle separately for those who want to add more fire. Also offer a mild sauce, like the light and lean onion sauce, or a bowl of yoghurt to cool down any overheated guests. Steamed spinach goes well with this curry and you can serve it with the onion sauce, yoghurt or creamed tofu. Make a selection of fresh salads or steamed vegetables. Offer a bowl of shredded lettuce with a sprinkle of olive oil and lemon juice to mix with a little of the rice, for those who wish to reduce their intake of starches.
These ingredients will make a large vegetarian casserole to serve four people. Halve these ingredients if you are adding some meat.
4 carrots 2 medium turnips 2 onions 2 medium sweet potatoes 2 tomatoes 2 red or green peppers 2 chillies 6 sprigs of soup celery 1 vegetable stock cube 2 tablespoons mild curry powder 1 teaspoon grated ginger 2 cloves fresh garlic ½ teaspoon herb salt 30ml olive oil 1 cup lentil sprouts 30ml rice flour to thicken 1 Aubergine, peeled and diced
1 cup diced chicken breasts (for all types use turkey breasts) 1 or 2 cups leftover chunks of roast turkey 1 or 2 coarsely chopped kingklip or cob fillets