Good for all Blood Types Ingredients for cake: 4 tablespoons ghee, melted and cooled, plus 1 tablespoon for greasing 1 tablespoon matcha powder 1 ½ cups brown rice flour 1 cup millet flour 3 teaspoons baking powder ½ teaspoon fine-grain sea salt ¼ teaspoon ground cloves 1 teaspoon lemon zest ½ cup agave 2 large eggs plus 1 egg yolk ⅓ cup compliant milk * 3 large white eggs Ingredients for frosting: ½ cup compliant milk* 4 tablespoons agave 3 ounces 100 percent dark chocolate, grated 2 tablespoons ghee 2 tablespoons cocoa powder ⅔ cup chopped, toasted macadamia nuts ¼ cup allergy-free chocolate morsels *Compliant milks: Type O: Almond milk (non-secretor substitute rice milk) Type A: Almond milk Type B: 2% cow’s milk Type AB: 2% cow’s or goat’s milk Instructions: Preheat oven to 350 degrees. Grease two 9-inch-round cake pans with ghee, and set aside. Combine matcha, flours, baking powder, salt and cloves in a large bowl. Set aside. In a separate bowl, whisk together lemon zest, agave, ghee, eggs, yolk, and almond milk*, and set aside. Place egg whites in a glass, copper or metal bowl and beat on high until egg whites form stiff peaks Add wet mixture to dry mixture, and stir until well combined and free of lumps. Gently fold egg whites into batter, one-third at a time. Divide batter evenly between prepared cake pans, bake on middle oven rack for 25 minutes, until cake is firm and cake tester comes out clean. Cool in cake pans for 10 minutes, then remove and cool fully on wire cooling racks. Heat almond milk and agave in a small saucepan set over medium heat for 2 to 3 minutes. Place grated chocolate in a bowl with ghee. Pour hot milk mixture over chocolate and stir until smooth. Let cool completely. Add cocoa powder and stir until mixture thickens. Spread slightly less than half the frosting on the first layer of cake, top with the second layer, and use an offset spatula to spread remaining frosting over the top of the second tier of the cake. Sprinkle with toasted macadamia nuts and chocolate morsels.

Right 4 all blood types Ingredients for the cobbler crumble: 1 cup millet flour 1 cup brown rice flour ½ cup ghee 1 tsp baking powder ½ vanilla pod, seeds scraped ¼ cup almond milk or other compliant milk for your type 4 tbsp agave syrup Ingredients for the berry medley: 2 cups frozen, pitted cherries, or 2 cups frozen berries Zest of ½ lime Juice of ½ lime 4 tbsp agave syrup 1 tsp of ground cinnamon Instructions: Preheat the oven to 355ºF. In a food processor, combine all of the cobbler crumble ingredients and pulse for a few seconds until a crumbly dough forms. Shape the dough into a ball and transfer onto a sheet of parchment paper. Lay it flat, wrap it tightly and refrigerate for 15 minutes. In a bowl, mix the berries with the lime zest and juice, cinnamon (or cloves) and agave syrup. Transfer the mixture to a shallow 7-inch ovenproof dish. Take the dough out of the refrigerator, roll it out to ¾-inch thickness at the most, and with a round .5 inch diameter cookie cutter, cut out as many pieces as possible. Fold the remaining dough again, and cut out the rest if you need more. Place the dough rounds on top of the berries, close to one another. Sprinkle with sugar.Bake in the oven for at least 12-15 minutes or until the dough is golden. Enjoy warm!

That's One Powerful (Sweet) Potato! Here's an interesting fact: one medium sweet potato provides 100% of your daily needs for Vitamin A, as well as a healthy dose of vitamin C, several of the B vitamins, plus the minerals potassium, calcium, iron, magnesium and zinc. That's one powerful potato! But that's not all… Sweet potato is also abundant in antioxidants, which help protect against inflammation and play a role in blood sugar regulation. The antioxidant Beta-carotene, which gives sweet potatoes their orange flesh, is necessary for the body to produce Vitamin A. We need Vitamin A for eye health, a strong immune system, and healthy skin. Research indicates that this tuber's anti-inflammatory nutrients (anthocyanin) can be instrumental in protecting against the cellular damage and degeneration that occurs with age, particularly related to vision (e.g., macular degeneration) and the circulatory system. Sweet potato color, both flesh and skin, can range from white to yellow-orange to brown or purple. There also are "firm" or "soft" varieties. Just remember, yams are not the same as sweet potatoes. The two are not even in the same "food family." Sweet potatoes are harvested in the United States whereas yams are typically imported from Africa or Asia. Check your grocer's labels and, if you aren't sure, ask a store associate for assistance. An Exotic Twist on Sweet Potato Pancakes Shake up a traditional potato pancake recipe with an exotic combination of cinnamon, curry powder, and cumin. Breakfast will never be the same. Also consider incorporating these pancakes into a holiday menu for brunch or even dinner. Ingredients 1 pound sweet potatoes, peeled 1/2 cup all-purpose flour 1 teaspoon baking powder 2 teaspoons raw honey 1 teaspoon brown sugar 2 teaspoons curry powder 1 teaspoon ground cumin 2 eggs, beaten 1/2 cup vegetable oil for frying 1/2 cup milk (or your favorite non-dairy alternative) Preparation Shred the sweet potatoes and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, raw honey, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil and keep warm while the other pancakes are frying.