Dr. Bo’s “20 Forever®, Cook Smart, Cook Simple”™ recipes utilize his Wagner Way to Wellness philosophy of choosing smart food choices for your particular body and blood type with smart food combining.
Body type and blood type identify the unique way in which each of us thrives and grows by identifying those foods, condiments and beverages which are good for us, and which can be easily digested, as well as those that cannot. Following Dr. Bo’s “Guide for Smart Food Choices” will make correct eating easy for you.
Our bodies were not meant to absorb all the different food groups together at the same time. The truth is, each type of food uses different areas, enzymes, and digestive juices for proper and effective digestion, and each has its own time table for transiting through the system. By learning to eat foods in harmonious groupings, we are able to digest correctly, thereby eliminating most digestive and intestinal ailments. Following Dr. Bo’s “Smart Food Combining Charts” will make correct combining easy for you. Mainly, always eat fruit alone and eat non-starchy vegetables and salads with either a protein or a starch, but do not combine protein and starch together. They cannot digest at the same time and eating them together is one of the main causes for most of our ailments and discomforts.
The following Dr. Bo recipes are inviting, delicious and automatically blood typed and combined correctly. Dr. Bo has also created what he refers to as “Type All” recipes which use foods that are good for the whole family (all blood types). A substitution for one or two ingredients will be indicated to make that dish correct for a certain blood type, where needed. Follow the blood type keys at the top of each page to choose a meal appropriate for you, each dish will note what “Meal Plan” the dish is good for: Omnivore, Ovo Vegetarian, Vegan, Macrobiotic or Raw.
Regarding the three recipes I am presenting here, eat the grilled vegetables with the chicken or turkey dish or with the beet quinoa dish, but do not combine the chicken/turkey protein dish with the beet/quinoa starch dish together. Also if your grilled vegetable dish has a starchy vegetable in it, eat it with the beet quinoa dish but delete that particular starchy vegetable with the chicken/turkey dish.
Moroccan Meyer Lemon Chicken (A, O) For (B, AB) Use Turkey
1 whole organic Chicken, cut with bone in and skin on (for Blood Types A & O)
1 whole organic Turkey (for Blood Types B & AB)
1½ - 2 cups of preserved Meyer Lemons
1-1 ½ cups of No Vinegar Kalamata Olives
2-3 cups Chicken or Vegetable Stock or White Wine, a Chardonnay or Sauvignon Blanc (The alcohol burns off during cooking)
4 oz. of Ghee or Earth Balance Butter
(I like to make a lot of these to have around in the fridge; they keep covered in their oil and salt for a long time. Double this recipe if you like.)
12 Meyer Lemons
¾ cup Celtic Sea Salt or ½ cup of Himalayan Salt
Take a stock pot of water enough to cover lemons when time to put them in and boil. When water is boiling place the Meyer lemons in the water for 5 minutes, then drain and place in an ice bath to cool down. Then cut the lemons into sixths lengthwise, place in a jar and cover with Dr. Bo’s Golden Taste olive oil and put ¾ cups of Celtic sea salt in and mix. Let this sit over night before you use, then place in fridge.
Heat oven to 375°F. Pat the chicken dry and sprinkle both sides with some salt then take a large skillet and coat lightly with Dr. Bo’s olive oil and turn on high and place the chicken skin side down when the pan starts to get hot. Brown the pieces about 4-5 minutes on each side so there is a bit of a crust. Then place into a 2”–3” deep casserole dish, skin side up and pour in white wine to go up ¾ in. of the chicken. Cover the top with the lemons, olives and slices of butter over different parts of the chicken. Cover the casserole dish with aluminum foil and bake for 45 minutes to 1 hour then take off cover and put under broiler for a few minutes to re-brown top and make a bit crispy.
Make sure the internal temperature of the chicken thigh or breast reaches 165°F.
Combines well with green leafy, non-starchy vegetables, salad, soup, pulses (beans and legumes) and dessert. Can add one or all of these categories to complete your meal, according to your blood type. Does not combine with starchy vegetables, salad, soup, pulses (beans & legumes), grains and fruits.
Grilled Vegetables (Great for All Blood Types)
Use only Non-GMO products. Certified Organic products are best.
“O” ? Onions, Red/Green/Yellow Bell Peppers, Asparagus, Eggplant, Portobello Mushrooms, Radicchio, Carrots, Parsnips, Squash, Zucchini
“A” ? Onions, Asparagus, Corn, Portobello Mushrooms, Radicchio, Carrots, Parsnips, Yellow Squash, Zucchini
“B” ? Eggplant, Red/Yellow Bell Peppers, Asparagus, Portobello Mushrooms, Onions, Radicchio, Carrots, Parsnips, Yellow Squash, Zucchini
“AB” ? Eggplant, Asparagus, Portobello Mushrooms, Onions, Potatoes, Radicchio, Carrots, Parsnips, Yellow Squash, Zucchini
Dr. Bo’s Golden Taste Extra Virgin Olive Oil
Celtic Sea Salt or Himalayan Pink Salt
Buy the amount of vegetables for the number of people you are serving
All of the vegetables you choose are delicious grilled anytime of year. Many veggies you will put on whole and others you will slice such as eggplant, zucchini, onions, etc. (a ¼ to ½ inch thick on the bias). Then drizzle all well with olive oil and toss in salt.
Place all the vegetables on a very hot grill and turn over and grill the other side. When all the veggies are ready to serve, place on a platter and drizzle with fresh squeezed lemon juice.
Asparagus – Don’t grill too long, it’s nice to have some crisp to them
Zucchini – Done very quickly vs. Eggplant, which should be grilled until very tender
Mushrooms – Take more time and are best putting a cross cut on the tops and drizzled with oil to get into the slits
Onions – Become sweetened on the grill (they become more caramelized the longer they stay on the grill)
Potatoes – Great roast flavor when grilled and are nice with the grill marks
Corn on the cob – Great grilled and delicious with salt & lemon or lime
*All leftovers can be blended or chopped and put into a vegetable stock for great soup or put into a sandwich.
Combines with green leafy, non-starchy, sea & starchy vegetables & fair with pulses
Does not combine well with protein and fruits
Roast Beet and Quinoa (All Blood Types)
3 medium sized Red Beets
2 English Cucumbers
3 Lemons, zest and juice
1 full bunch of Mint
2 cups of cooked Quinoa
¼ cup of Dr. Bo’s Golden Taste Extra Virgin Olive Oil
Celtic Sea Salt or Himalayan Pink Salt, to taste
Turn oven to 400°F. Place washed beets without stems into a shallow pan or bread pan and drizzle with olive oil. Cover with aluminum and roast for 45 minutes to 1 hour until a fork inserts smoothly, then take out and cool – be sure to save the beet juice.
While your beets are roasting cook the quinoa, it is usually 1 cup quinoa to 2 cups water, bring to a boil then cover and simmer until done 10-15 minutes.
When the beets are cooled peel the skin off in sink under running water. Then slice into small cubes about ¼ to ½ inch. Then place into a bowl with the quinoa beets and beet juice, start mixing to get the magenta color throughout.
Chop the cucumber in half lengthwise and take out seeds with a small spoon by dragging down the center. Then slice little moons ¼ inch thick & put in bowl. You then want to take all the mint leaves off and place them together evenly. Then take a sharp knife and from top to bottom of the mint leaves cut them paper thin to make a nice confetti. Then zest the peel of the 3 lemons and toss this into mixture and drizzle with the olive oil, lemon juice and salt to taste.
This is also great as a cold dish. Serve chilled.
Combines well with all vegetables and fairly well with pulses (beans and legumes)
Does not combine well with protein and fruit