This was my most successful “Blood Type A” dinner to date (see top of my blog and click on “Blood Type A” for more info.).
The reason it was the best is because I managed to satisfy everyone’s tastes with one dinner, while sticking to my diet (and when I say diet, I mean the foods I can eat as opposed to the foods I am restricting). This is no easy task considering I cannot eat meat, all kinds of fish and shellfish, dairy and numerous vegetables and fruits!
I was feeling so sorry for myself until last night when I came up with this dish, and realized, I could certainly make food to devour, even if it didn’t have butter in it!
You will need: 3 tbs extra-virgin olive oil, 4 6oz pieces of salmon fillets, 1 red onion, diced, 2 cloves garlic, finely chopped, 1 dry pint cherry tomatoes (omit if sticking to type A diet), 3 bok choy ribs, white parts diced, green parts chopped, 1 cup freshly chopped flat-leaf parsley, 1 tbs flour,1 good quality stock cube, crumbled, 2 1/2 cups water, sea-salt and freshly cracked pepper to taste, 8 oz soba noodles (buckwheat noodles).
1 – Prep everything before you begin. Put big saute pan (which has a lid) on medium heat. Add oil, and when it is warm, add onion, garlic and bok choy ribs. Cook for 10 minutes until it starts to get nice and soft.
2 – Add crumbled bouillon cube, 1/2 tsp sea-salt, freshly cracked black pepper and flour. Stir into veggies until incorporated. Add the liquid, parsley and bok choy leaves, and cherry tomatoes. Stir and bring to a simmer. Cover and cook for 5 minutes.
3 – Add fish, cover and continue to simmer for another 8 minutes.
* While this is going on, put water on for soba noodles. When it boils, cook the noodles according to instructions. When cooked, drain and rinse with plenty of cold water. Add noodles to pan to warm up.
Serve in shallow bowls, giving each person a piece of fish, noodles and plenty of rich green broth.