[SCDiet] RECIPES for the WEEK - Have a great weekend

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COCONUT BREAD

http://www.scdrecipe.com/recipes/r_005_00278.php

COCONUT PIE

http://www.scdrecipe.com/recipes/r_034_00302.php

CARROT COCONUT CAKE adapted by Deanna

http://www.pecanbread.com/recipes.html

Macaroons

http://www.scdiet.org/2recipes/cooki01.html

Carrot Coconut Cake

http://www.scdiet.org/2recipes/cakes01.html

Candied Squash!

Take a couple of butternut squashes, you can get them pealed and chuncked

from our local store now. Boil them until tender, turn into a baking dish.

Cook honey, and whatever spices you like, (I usually use cinimon, nutmeg)

down with a few chuncks of butter until thickened. Remove from heat add

raisins or pineapple chuncks and pour over squash, bake until sticky &

gooey!

Just as good as candied yams!

<watotomom@...>

Toothepaste recipe

6 tsp. baking soda

1/3 tsp. salt

4 tsp. glycerin

12-14 drops peppermint extract

Mix until combine, and store at room temp.

I will say that my kids thought it was terrible tasting, and cried every

time I brushed their teeth until it was all used up. I haven't made a

second batch. However, someone else posted that their daughter was the same

way with the first batch that they made her. They made a second batch

with less salt and baking soda, and she liked it just fine. No specifics

were given on the changes in measurement of salt and baking soda. I hope

this is helpful

Meleah scd 05/06 " robin " <rmcorner@...>

Sam's SCD Cremalata Ice Cream

2 cups almond milk

3/4 - 1 cup honey (to taste)

2 eggs (optional)

pinch salt

1TBS Almond extract

1 TBS Vanilla extract

1/2 tsp Cinnamon

1/2 Cup heavy cream SCD yogurt or 1/2 cup drained yogurt (same as " dripped " )

and

1 Cup drained yogurt

Blend all of the ingredients and then pour them into an ice cream maker.

For the best consistency the honey should be mixed with warm (not hot)

almond milk first, then refrigerated and then blended into the other

ingredients.The raw eggs are optional. They can be iffy with some people.

Sam seems to tolerate them well.(If you like this, let me know and Sam can

write down some others, including a coffee ice cream that rivals Hagen Daz

Coffee)

Carol Frilegh <c.frilegh@...>

Garlic Powder

While fresh garlic is preferred in most recipes, sometimes, you just don't

have any on hand. And some recipes need the dry spices. That's when having

a legal garlic powder is very useful.

Commercial garlic powders are illegal because the majority of them have

anti-caking agents, such as rice flour, cornstarch, and other nasties, even

if they aren't listed on the label.

I typically buy and peel about 3 pounds of fresh garlic. By the time I'm

done peeling, I have about 2 pounds of fresh, peeled garlic. By doing it

all at once, my fingers don't have to get stinky every time I use garlic.

One pound goes in a large ziplock box and goes in the freezer. I can reach

in, pop out a couple of fingers, let them defrost for a few minutes, and

then press and use. I find that the frozen garlic presses easier, and more

completely, and because the cell walls are broken by the freezing, I seem

to get more flavor without the zing! that garlic sometimes has.

The other pound is sliced very thin with a very sharp knife. Lay out on

dehydrator trays or on parchment covered cake cooling racks.

In the dehydrator, dry at around 135F until garlic is dry and snaps. In the

oven, heat at the lowest temperature your oven has until garlic is dry and

snaps.

Place garlic in blender or food processor and process until powdered. Store

in a zip top container with a food safe moisture absorbent pack.

Note: if you decide you are going to peel and slice more than 2-3 pounds,

buying thin, light rubber gloves (or a non-latex alternative) at the drug

store to protect your fingers is a good idea. The one time I didn't have

these, I ended up with no fingerprints and " burned " fingers from the

intensity of the garlic.

-- Marilyn (New Orleans, Louisiana, USA)

Onion Powder

While fresh onion is preferred in most recipes, sometimes, you just don't

have any on hand. And some recipes need the dry spices. That's when having

a legal onion powder is very useful.

Commercial onion powders are illegal because the majority of them have

anti-caking agents, such as rice flour, cornstarch, and other nasties, even

if they aren't listed on the label.

I typically buy and peel two five pound bags of yellow onions. By doing all

the peeling and slicing and chopping at once, my fingers don't have to get

stinky every time I use onion.

One bag is chopped and put in half-cup containers or in zip top bags and

goes in the freezer. When I need onion, I grab a box or bag, let it defrost

for a few minutes, and use.

Slice the other bag (after peeling) very thin with a very sharp knife. Lay

out on dehydrator trays or on parchment covered cake cooling racks.

In the dehydrator, dry at around 135F until onion is dry and snaps. In the

oven, heat at the lowest temperature your oven has until onion is dry and

snaps.

Place dried onion in blender or food processor and process until powdered.

Store in a zip lock container with a food safe moisture absorbent pack.

-- Marilyn (New Orleans, Louisiana, USA)

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