Two days ago, I gave a live class on “Cooking Right for Your Blood Type” at the Park Slope Food Coop in Brooklyn, New York. It was a great success as the audience was highly enthusiastic about learning what the Blood Type Diet is and how they can apply the principle to eat and cook for their optimal health. They were super curious and asked many questions. Some have experience with the diet and brought with them queries and testimonials. I saw many’s eyes lit up as they started to see the connection between their blood type, what they eat and how that influences their physical health and overall well-being. We had two American sign language interpreters interpreting for the hearing-impaired members in the audience.
At the class, I demonstrated a couple of dishes with ingredients that were either beneficial or neutral for all blood types (and mostly highly beneficial for all Genotypes). They included my special recipe “Eggwich“–sunnyside-up fried in the ghee made during the event, on a brown rice toast spread with almond butter and Carob Extract. The main dish was bright vegetable stir-fry with onion, ginger, garlic, broccoli, carrots, beet and parsnip as well as baked wild-caught salmon seasoned with ghee, lemon juice, paprika, turmeric, sea salt and dill. For dessert, we had cranberry pear compote sweetened with raw blue agave syrup. The food was very much appreciated, especially the “Eggwich,” as the combination of almond butter and Carob Extract (sweet) together with the egg (salty) pleasantly surprised many!
At the end of the class, free blood type testing kits and brochures for individual blood types were distributed.
Here is a video of the introductory segment of the class, in which I gave an overview of the Blood Type Diet, Secretors vs. Non-secretors and Genotype Diet.
Hope to see you in my future cooking classes!
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