The Blood Type Diet Cookbook
Karen Vago & Lucy Degrémont
Over 100 fresh & delicious recipes to transform your health & your life!
To Madeleine where all started and to Pauline,
Philip and Thomas where all continues
Lucy Degrémont
To Michel
Karen Vago
contents
The Four Blood Types Made Easy
Blood Type O: General Food Recommendations
Blood Type A: General Food Recommendations
Blood Type B: General Food Recommendations
Blood Type Ab: General Food Recommendations
Type O
Type A
Type B
Type AB
The Recipes
This book has taken a long time to come to fruition. Over the years the idea behind it gradually blossomed, shaped by our observations of both gourmet cook books and health cook books. We felt there was a gap between the two aspects of eating – pleasure and health. We hope this book will bridge that gap.
Twenty years ago we were young mothers, each with three children, and in both our families one child had severe allergy problems. This motivated us to find curative solutions: one of them being nutrition. Our interest duly kindled, we went on to study nutrition (Karen) and gourmet cuisine (Lucy).
Shared passions have led to shared knowledge and during the past three years we have become increasingly interested in the science of eating according to one’s blood group. Members of our families, friends and patients have all been reaping the benefits of this fundamental research, brought to light by Dr Peter D’Adamo. The results we have witnessed have been truly amazing and we feel privileged to be sharing this knowledge and our experience through these recipes.
For the past four seasons we have regularly left our respective family lives for cooking sessions in the Loire valley. We spent time with the producers of goat’s cheese, we followed the aroma of summer strawberries to the fields where they were grown, we visited a small organic yogurt plant surrounded by big yellow sunflowers. We went completely over the top during the wild game season and marinated, stuffed and roasted everything from deer to partridges. We gathered fruit from the trees, little yellow plums to large pear-sized quinces, hazelnuts and walnuts. The days flew by in planning, shopping, researching, creating, measuring, cooking, writing, eating and sharing our food. We did it all ourselves and loved every minute of it.
Each season directed the choice of produce we used for our recipes as we feel nature provides chronobiologically what we need: in the summer friends gave us vegetables from their gardens, and in the autumn fruits from their trees and game from their forests. We believe in cooking with the freshest possible produce, using plenty of vegetables, fruit, free-range poultry, wild game (which by essence is organic), meat without hormones, wild fish if possible, herbs, spices and the finest quality oils.
Our recipes cover a wide range and include soups, salads, vegetables, goat’s cheese, fish, poultry and game, meat, tofu and tempeh, sauces, desserts, drinks, festive dishes, Christmas and basic recipes. Each recipe is accompanied by blood type recommendations and, where appropriate, scientifically tested and traditionally proven