Grains and legumes
Millet is available as nutty wholesome flour or as dehusked grains.
Millet is high in protein and alkaline minerals as well as trace elements. It is low on the glycaemic index, making it slower to digest and hence easier for diabetics to consume without making heavy demands on their insulin requirements. The granules can be cooked with Basmati rice. Substitute half or one third of the rice with millet granules. For baking, millet adds a crunchy, nutty texture to biscuits but it is not a sticky, binding flour so include pea flour, oat, rye flour or eggs to make the biscuit less crumbly. A serving of millet a day certainly keeps the laxatives away, and it is highly alkalising to the digestive system. No more constipation, especially if you keep taking blackstrap molasses and eat loads of vegetables and plenty of fresh fruit.
Yellow split peas must be the cheapest and most delicious addition to my grocery cupboard! The yellow pea flour is a popular baking ingredient and as far as I know, it agrees with all the blood types. When you have time, cook the whole bag of peas till soft, but do not add any salt to the pot. Keep sealed bowls of this basic dhal in the fridge or freezer. It can be flavoured up with a stock cube and a little curry powder. Add a splash of olive oil to make some delicious dhal. It can be enjoyed hot or cold. For a quick hot soup, I add some boiling water. You can add a few spoons of cooked yellow peas to just about any soup or stew to thicken it and improve the flavour as well as the protein content.
Black eyed beans (swartbekkiebone)
These attractive little beans can replace baked beans in all of your favourite dishes. As one of the few legumes that suit all blood types, the good news is that when they are correctly prepared, they do not cause gas, cramping, indigestion and discomfort. Soak them in boiling water overnight. Then rinse very well in a sieve under the tap to remove the toxic exudates that cause all that gas. Boil for about an hour in plenty of water and do not add any salt, or they will not soften during cooking. You will now have a pot of brown, cooked beans that are ready to eat.
My favourite bean dish is the Brazilian “Feswallez”. It is a rich brown beany stew, but I leave out the scraps of pork. It is best to fry up chopped onion, celery and leeks in a little oil. Add a generous sprinkling of: ground-up kaloontjie seeds, coriander, cumin and mustard seeds. Now stir in some of the cooked beans and their liquid with a stock cube or two. Turn on low and mix in well. You should not have to add anymore salt, but a dash of soy sauce makes it really delicious. It can be enjoyed as a single dish with brown rice or as a side dish. Serve it cold as a snack with toast or warm it up whenever you are hungry. Use it to add to chilli and beans, mince dishes and rich, thick soups like minestrone.
Lentils do not suit all blood types. Rather sprout them and try to add to as many dishes as you can, either raw in salads, dips and smoothies or warmed up in curries, meat, bean and rice dishes. To make sprouts: soak lentils in water overnight. Then leave in a sieve covered by a plate for 3-4 days till the sprouts appear. Keep in the fridge and away from sunlight as the tips that turn green can cause gas and bloating.