RECIPES for the WEEK- 12th - Have a great week-end

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Pineapple Bake or Pineapple Soufflé

2 cans Dole pinapple chunks, drained and chopped up in the food

processor or blender

1 stick butter, melted

3 –5 eggs

1 cup dry curd cottage cheese optional

Put pineapple chunks in blender first and blend. Add other ingredients.

Blend. Bake in a shallow dish at 350 for about 1/2 hour or 45 minutes, until

it is " poofed " and possibly beginning to get " golden " on the top. Also good

cold.

" Cochran " <teresa.cochran@...>

Banana Coconut Flour Muffins

1 cup Tropical Traditions organic coconut flour

6 eggs

2 ripe bananas (mashed)

2 Tbsp. melted butter

2 Tbsp. Virgin Coconut oil

2 Tbsp. milk

3 Tbsp. honey

1 tsp. aluminum free baking soda

1/2 tsp. vanilla

1/8 tsp. Himalayan salt (or plain salt)

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing

bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter,

vanilla and salt. Continue mixing. Then add the coconut flour with baking

sodar and mashed bananas. Blend well. Grease 12 muffin cups with coconut

oil. Fill greased muffin cups with the batter. Bake at 350 degrees F for 20

minutes.

Elaine B. <kbrock@...>

Nut Butter Cookies

1 cup nut butter

1 egg

1/2 cup honey

(salt to taste, if desired)

Mix all ingredients together well (a food processor is very handy). Roll

about a teaspoon full of dough into a bal and place onto a parchment paper

lined cookie sheet. Use a well-greased fork to flatten the cookies, making a

criss-cross design on the tops. Bake for 8 minutes at 350 degrees.

Jody G. <momtobandj@...>

Sandy's Crackers by

2 cups cashew flour, made by grinding raw cashews in a food processor for

about 1 - 2 minutes.

1 tsp baking soda

2 tablespoons sunflower oil

2-3 tablespoons orange juice

Mix it up well with a fork. It gets quite sticky. Don't let it get too wet -

just enough liquid to be able to mix it into a dough.

Dust it with extra nut flour, and dust a board or counter, and roll it out

to cracker thickness (about 1/8 inch). You may have to add more nut flour to

keep it from sticking.

Slice in both directions into about 1 inch strips (while on the board), so

that it forms squares about 1 inch. Rough edges can be gathered and formed

into a new piece to cut again.

Lift the squares individually and place on a non-stick baking sheet.

In a convection oven, preheat to 325 and bake until they start to turn

slightly brown on the top (the bottom browns faster), about 10 - 12 minutes.

I haven't tried it yet with a non-convection oven, it probably needs 350

degrees. If they brown too easily lower the temperature.

Once they cool a little on the baking sheet, take them off to cool on a rack

or in a big bowl. The get more crispy as they cool.

SCD Crackers

If you shred cheddar and put it on parchment paper and cook it at 350 for

about 10 minutes, blot extra oil and cool on a wire rack, when it cools it

should be nice and crispy and makes a good (and easy) cracker substitute.

Ellen " ZagorskyGoldberg " <zagorskygoldberg@...>

Banana Custard

2 1/2 cups homemade goat yogurt

1/3 cup honey

5 eggs, separated and beaten

3 teaspoons vanilla

2 tablespoons melted butter

2 bananas

1.) separate eggs, beat egg whites until stiff

2.) combine egg yolks, melted butter, honey, vanilla, yogurt, and 1 banana

in a blender - blend until smooth

3.) gently add slices of the other banana, and fold in egg whites

4.) pour mixture into a deep, buttered glass bowl

5.) place glass bowl inside a pan filled with water, and bake at 325

degrees F for 30 minutes. Or longer till it is done by sticking a knife in

the center to see if it is done.

" Snead " <rorachan3558@...>

Portobello or Shitake Mushroom Soup

Clean cut about a cup of mushrooms into pieces. Simmer in broth or water (1

..5 cups) until tender after adding many herbs like dried rosemary, sage,

thyme, basil, oregano salt and pepper. Puree in a blender.

Carol F. <c.frilegh@...>

Cauliflower " Mousse "

Cook 1/4 head of cauliflower pieces in broth or water until tender. Drain

and add 1 or 2 oz. cheddar cheese, 1 teaspoon mustard, dried rosemary and

mash or puree with hand blender. You can also add some yogurt.

Carol F. <c.frilegh@...>

White Flatfish

Any baked or broiled white flatfish. I baked turbot in tomato juice on

parchment paper in

a 400 oven for ten minutes.

Carol F. <c.frilegh@...>

Pineapple Almond Ice Cream

1 froze fresh pineapple pieces and placed them in the blank cone of the

Omega Juicer, added yogurt, almond butter, vanilla and honey. Divine!

Carol F. <c.frilegh@...>

Chai Tea Bags

Ingredient amounts depend on how many tea bags you choose to make.

Instructions give the amounts needed for each tea bag. Consider 1 to 2 bags

per mug. We created decorative tags and tied them to each tea bag with clean

kitchen string. Remember to include serving directions (below) with each tea

gift.

Whole cloves

Whole black peppercorns

Whole cardamom seeds (without pods)

Fillable tea bags*

Black tea leaves

Star anise

Fresh ginger

Dried grated orange or lemon peel**

For each tea bag, with a mortar and pestle slightly crush 3 whole cloves, 3

black peppercorns, and 1/4 teaspoon cardamom seeds; transfer to a fillable

tea bag. Add 1 1/2 teaspoons tea leaves, 1 star anise, 1 small piece of

ginger, and 1/2 teaspoon dried orange or lemon peel. Close the bag as

directed by manufacturer, adding a string and tag, if desired. Store tea

bag(s) in an airtight container or bag for up to 3 months. Makes 1 tea bag.

To serve Chai Tea: For each serving, pour 1/2 cup of boiling water over 1

tea bag in a tall mug. Let steep for 3 to 5 minutes. Remove tea bag. Add 1/2

cup steamed (or warmed) milk (adjust amount of milk or yogurt according to

mug size) and 1 teaspoon honey, if desired. Stir and serve with a tall

cinnamon stick.

*Note: Tea bags can be purchased at specialty kitchen stores (or online at

http://www.miniminit.com and other sites). Use a milk substitute to yogurt

when serving.

**Note: If you like, you can make your own dried orange or lemon peel. Using

a vegetable peeler, remove 1/2 -inch-wide strips of peel (colored part only)

from an orange or lemon. Cut strips into 1-inch pieces. Let dry on paper

towels for at least 24 hours. Use 1 piece of peel per tea bag in place of

the 1/2 teaspoon dried grated peel.

Kathy M. <KMAVATAR@...>

Elaine's Website:

http://www.breakingtheviciouscycle.info/legal/legal_illegal_t-z.htm

Tea Legal Ordinary black tea is legal but should be made weak. Instant tea,

Ojibwa tea (Essiac), many herbal teas, teas made from bark etc. are full of

polysaccharides and are illegal. Peppermint and spearmint herb teas are

legal, and you can make a tea from ginger which is also legal.

http://www.breakingtheviciouscycle.info/legal/legal_illegal_d-n.htm

Green tea Legal Limited to 2 cups per day.

http://www.breakingtheviciouscycle.info/legal/legal_illegal_o-s.htm

Peppermint tea Legal Some brands out there put in natural flavourings which

would make them illegal, so check the ingredients carefully - Charlene

http://www.breakingtheviciouscycle.info/legal/legal_illegal_o-s.htm

Spearmint Tea Legal

Cashew Butter Bread

1 cup honey

18 oz cashew butter (~2cups)

1/2 cup oil

1.5 t baking soda

3/4 t cinnamon

10 eggs (yes really 10)

Line 2 loaf pans with parchment paper and a bit of butter (or oil if you

don't do dairy). Makes 2 loaves. Mix cashew butter and honey in the food

processor, add oil baking soda and cinnamon. Mix in the eggs. Bake at 275

for 1.5 hours. This is a kind of sweet bread, and very dark, but has

wonderful texture. I guess you could take out some of the honey and

cinnamon to see how it tastes as more of a savory bread as well. I hope you

enjoy it.

Jeannie McDermott <jmlorax@...>

DAIRY FREE BREAD

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

6 eggs

5 cups almond flour

1/2 cup mayonnaise

1 cup seltzer

1/2 tsp baking soda

Pinch of salt

Preheat oven to 350F. Grease an aluminum foil pan with a bit of oil.

Separate eggs.

Beat egg whites until full and fluffy. Beat egg yolks in a separate bowl.

Add remaining ingredients and fold egg whites into the mixture. Pour ino

baking pan. (The batter should look like a standard cake batter.) Bake for

about an hour and a half (more or less). Use knife to check if ready.

Note: This bread is Kosher and not sweet.

Pork Chop Recipe

Heat oven to 350 F.

Brown boneless or rib pork chops in an ovenproof skillet on the stovetop

element., 5 minutes on each side. Make a mixture of mustard and honey,

garlic if you wish, and spread it thickly on top of the chop. Add some dried

rosemary, salt and pepper, some raisins and 1/2 cup grape juice. Bake

uncovered in the oven for 45 minutes. Cool before serving. If you wish

thicker suace, remove chop and add 1 tablespoon of almond flour to pan

juices and simmer until it reaches desired thickness.

Carol F. <c.frilegh@...>

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