RECIPES for the WEEK - 3/30 - Have a great week-end!

[Guest guest]

COFFEE MIX

8 parts cinnamon, 4 parts turmeric, 2 parts ginger and 1 part clove. All

ground powders you buy in the spice section at the supermarket. I put

about a teaspoon of that in the bottom of the coffee maker filter under the

coffee grounds. It's not too bad tasting and now I prefer my coffee to

taste that way

Cliff R. clffr@...

Dessert Pumpkin Pie

from BTVC topped with Honey-Vanilla topping Honey-Vanilla Topping

3 cups half & half or whole cream yogurt cheese

1/2 - 3/4 cup clear honey

2 teaspoons double vanilla extract.

Whisk ingredients together until smooth. Chill well. Serve over pie.

From Marilyn L. Alm author of forthcoming Louisiana SCD Lagniappe

ALMOND, FILBERT OR MACADAMIA YOGURT

NUT YOGHURT RECIPE

1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts)

or RAW macadamias

2 TBL clear honey

Water

Yoghurt starter (ProGurt by GI ProHealth)

Step-by-step instructions for making nut yoghurt:

1. Put all things you need on a tea towel on the kitchen table:

blender, a fine sieve, some tea towels, the nuts, honey, two tablespoons,

whisk, water, yoghurt maker + yoghurt container. Get the probiotics out of

the freezer only when you need them.

2. Put nuts into blender

3. Add enough cold water to get a total of 4 to 5 cups / =1 litre

4. Add 2 tablespoons of honey

5. Blend for 10 minutes (use a stopwatch)

6. Pour about 1 cup of the nut milk through the fine sieve

(You can squeeze out more liquid if you use a teacloth and twist it firmly.)

NOW take your probiotics out of the freezer

7. Add 1/8 tsp of ProGurt yoghurt starter to the milk, per 1 quart of

yogurt.

8. Stir well with whisk, add the rest of the milk, with back of spoon press

out all liquids

9. Stir well and place container in yoghurt maker

10. Ferment for 8 hours.

11. Place in the fridge overnight or at least for 5 hours (overnight is

better)

12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve

13. Pour the yoghurt in the cheesecloth so that it can drip

14. Drip for about an hour, or longer if you'd like the yoghurt thicker

15. By pressing the dripped yoghurt further, you can make something that

resembles cheese

The fermentation process takes place at about 105 Fahrenheit.

As you see, I do NOT cook or heat the milk. After blending, the milk should

be lukewarm, not warmer than 105F. If you heat more, the milk will separate

and the fermentation will not take place.

Try to find RAW nuts that have been through minimal processing. Deep frying

them may be very tasty, but it will negatively affect the outcome and it is

also a bit unhealthy.

The sieve is such, that if you pour orange juice through it, there's no pulp

in your glass.

This nut yoghurt is a nice and safe alternative when you cannot tolerate

goat's or cow's yoghurt (yet). Go for it!

by Marjan

APPLES

Baked or grilled apples with honey, cinnamon and butter. Peel apples and

cut into large chunks. Add other ingredients to taste and cook wrapped in

foil on a grill or in a small casserole dish in the oven. Leftovers are

great mixed with legal yogurt.

MELODY KING,DAVID LANE <MelodyLane2195@...>

CHICKEN LIVER SPAGHETTI

Iron supplements are not to be taken because the tear up the system. Instead

use Liver once a

week. http://www.scdrecipe.com/recipes/r_011_00400.php

squash

1 pound chicken livers

1/4 cup olive oil

1/2 cup onion grated

1/2 cup chopped celery

29 ounces tomato sauce (SCD)

10 fresh sliced mushrooms

1 tablespoon parsley

1 clove garlic crushed

salt to taste

pepper to taste

1/4 teaspoon margoram

1/4 teaspoon basil

1/4 teaspoon rosemary

1/8 teaspoon cayenne pepper

1/2 cup parmesan cheese,grated

squash of your choice

Saute chicken livers in oil in large skillet for 5 to 8 min.or until

browned. Remove, chop, set aside.

Add onion,celery to skillet:saute til tender. Return liver to skillet,add

tomato sauce, mushrooms, parley, garlic, salt, pepper, margoram, basil,

rosemary, cayenne pepper. Cover, reduce heat, and simmer for 25 to 30 min.

Pour over your squash of choice. Top with parmesan cheese.

Notes If you are a fan of liver. This is very good.

-Mlee Colorado

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