When he empties out his school bag at the end of the day the only thing remaining is an apple core.
I vary the nut bread, sometimes hazelnut or pecan, always with some almond in there. I lighten it with carrot, squash, banana, apple, pear or courgette and this reduces the enormous quantity of nuts that Fin must surely consume over a week! Whilst nuts are fine on the 'O' type diet, they are not the best source of protein or carbohydrate and would be better replaced with vegetables and meat or fish. I'd also been adding ground coconut to the bread in an effort to reduce nuts - something that irritates 'O' type digestive tracts according to D'Adamo!
However, as I said in the last post, I had been introducing foods that are best avoided on the 'O' type diet. Sometimes instead of sandwiches, Fin has some thinly sliced cold meat rolled around a dollop of homemade pesto and some salad leaves as a nod towards nut reduction. But I had been rolling up ham (best avoided) around that salad and filling those sandwiches with cheddar cheese, chorizo, peanut butter and more ham all foods to avoid for 'O' types.
I'd also experimented with pear and apricot spread, hoping that it wouldn't be too high in salycilates. After a few days Fin confessed to Nick that he had been sent to another class for messing about and not concentrating. No more pear and apricot spread then!
Although I could eat whatever I liked for lunch, soup, salad, stir-fry, revueltos..... Fin needed something quick and easy to eat that his friends wouldn't make retching noises over. He needed sandwiches, and they needed some serious rethinking.
So I put my cap on and thought hard about what I could spread on that bread and here's what I came up with:
Roast vegetable spread - squash, carrot, beetroot, onions, garlic, salt, and maybe some parsley lemon zest or ground cumin. Choose one or all of the veg above and chop into smallish dice. chop an onion or squash some cloves of garlic with their skin still on and add to the veg. pour over a glug of vegetable oil (olive or rapeseed) a good pinch of sea salt and roast until everything is starting to caramelise. Whizz to a paste in the food processor, adding some cumin, flat leaf parsley or lemon zest if you like. Store for up to four days in a jar in the fridge.
Home made pesto and pea purée with pesto - fresh basil, pine nuts, galic, sea salt and olive oil whizzed to a thick paste. For a sweeter and less oily mix, add this to a quantity of cooked and cooled frozen peas and whizz to a bright green fragrant purée.
Goats cheddar and Manchego Cheese. Goat's and sheep's milk is easier to digest than cow's milk for 'O' types. Manchego is delicious with a slice if ripe pear or a crisp piece of romaine lettuce. While lettuce is high in salycilates, a little seems to be ok.
Hung goat yogurt with chives or honey. Goat yogurt is very thin, so it needs to be hung for 24 hours to become thick enough to spread. Use like cream cheese. I use honey in moderation as it is high in salycilates.
Tahini and honey. I find this so delicious that I have to make an extra amount to nibble contentedly as I assemble Fin's lunch. All you do is to mix 2 parts light tahini (sesame paste) with one part honey (sunflower is my favourite for this). You can mix in a drop of rosewater, some finely chopped figs or sundried banana - but it's deliciously halva-ish as it is.
Thinly sliced cold roast beef, venison or lamb. With a little slick of home made mayonnaise and some finely chopped spring onions (scallions) or red onion. Sliced meatballs are also great.
Almond or hazel butter and peeled cucumber slices. Although cucumber is moderately high in salycilates, peeling it reduces this as they are concentrated in the skin. Fin can tolerate this well.
If I think of anything else, I'll let you know - all suggestions from you will be warmly welcomed by Finley!