For those of Blood Type “B”, turkey makes a good substitute for the overused chicken that you may be sensitive to. The dark meat grills or roasts well and is less dry than the white meat. This is an easy dinner to prepare. (Wheat and gluten free, dairy free, corn, soy and egg free, sugar free)
2 ½ – 3 lbs turkey thighs
8 small or 4 medium sweet potatoes or yams, washed
2 lbs washed and trimmed spinach leaves
Grill the turkey thighs for 20 minutes – turn and grill for 20 more minutes. Be sure the juices are running clear when you prick the thigh with a sharp knife. If not, place back on the grill for a few more minutes.
Place sweet potatoes or yams in a hot oven – 400 degrees – and roast until soft when pricked with a tooth pick. Smaller sized sweet potatoes will roast faster. Start them at the same time you start your grill and they should be done at the same time as the turkey.
Steam the spinach with a little bit of water at the bottom of the pan until wilted. Toss with a sprinkle of sea salt and a grinding of fresh pepper.
Slice the meat from the turkey thighs and place on a warm platter. Place the roasted sweet potatoes around the meat on the platter. Add butter or olive oil if you desire to the sweet potatoes. Place the spinach in a separate, warmed bowl. If you want to jazz up the steamed spinach, sauté 1 small chopped onion in a bit of olive oil in a pan until translucent, add the steamed spinach, a handful of toasted pine nuts and a handful of dried currants. Toss gently and serve.
You may wish to add some prepared cranberry sauce if you are not trying to avoid sugar.
Serves 4.
