RECIPES for the WEEK - 8/3 HAVE A GREAT WEEKEND

[Guest guest]

Yogurt Pudding

Mix grapefruit and pineapple juice, yogurt, saccharine and unflavored

gelatine. I end up with something with more firmness, with a fruity, sweet

taste.

Mix in a large microwavable mixing bowel

1 small can Dole unsweened pineapple juice (6 oz)

10 oz of fresh grapefruit juice

4 teaspoons of Superose liquid saccharine = 1 cup sugar sweetness. adjust to

taste (Sweet 'n Low)

Sprinkle 3 packages of Knox unflavored gelatine over the liquid and let it

get saturated. Mix that in with a beater. 3 packs makes it firm, 2 packs a

bit less but silkier. Add 1/2 gallon yogurt. Mix with a beater until smooth

like heavy cream. Microwave for 2 minutes, mix with beater and test the

temp. I use a meat thermometer. Repeat microwave, mix and temp test until

temp is 100 F. 100 F is enough to activate the gelatine and not kill the

yogurt. (once you know how your bowl and microwave work, you can adjust the

heating time and skip the temp check, If everything starts by coming right

out of the fridge. ( But break up heating to a couple of time at least,

mixing in between.) Mix a final time and pour into smaller containers. Its

good to use a strainer here to get out bits of goo from the gelatine and

from the yogurt. Refrigerate for a day. I know that some reading this will

say to heat juice, add the gel mix and add the yogurt... tried it. If you do

it that way, the gelatine congeals too quick and the end result isn't

consistent.

Cliff <clffr@...>

NUT FREE DAIRY FREE BREAD

pecanbread/files/

6 egg whites

4 egg yolks

pinch salt

1/3 cup pureed vegetables

1. Beat the egg whites with salt until firm. Measure out 1/3 cup of well

cooked vegetables i.e. leftovers. I have done this with a mix of well cooked

green beans and squash (Also tried well cooked baby carrots and green

beans). You'll want to press the veggies to take out as much liquid as

possible. Blend together the yolks and pressed vegetables until liquefied.

(June 2007 Update. I started using ripe avocado and found this makes the

best bread. I use about 1/2 a medium sized ripe avocado for this recipe)

2. Gently fold the yolks into the whites and spread into a parchment paper

lined and side greased

9 " x13 " glass Pyrex *. Bake at 300 degrees F. for 30 minutes. When you remove

it from the oven it will be big and fluffy, like a soufflé.

3. It will settle but still remain doughy. While still hot from the oven,

use a flat spatula to remove the bread from the sides of the dish and turn

it out. Separate it from the parchment paper on the bottom and return it to

the dish bottom side up. Bake this side for an additional 10 minutes at

300°F. Sheila's method: (To turn it out and flip without tearing I use two

long cutting boards. I flip the bread on to one cutting board, remove the

parchment paper from the bottom. I lay the other cutting board on top and

then flip the bread. Remove the first board and place the parchment paper

either on the bread or back in the pan. Lay the pan back over the bread and

flip back in. This

allows the bottom to be browned.)

4. Remove from the oven. I let it cool and then slice into 8 slices. This

bread must be refrigerated. I learned that the hard way.

Notes : I modified Jodi's Soufflé bread recipe to contain pureed vegetables

and eggs so that my daughter could take it to her nut free school. I find

this bread much better toasted.

*I have also baked it on a cookie sheet lined with parchment paper. This

makes thin crisp bread. That is great for sandwiches when toasted. I have

also made buns with it by putting bun shaped portions on a cookie sheet

lined with parchment paper. These make great hamburger buns.

Modified by Sheila (Original recipe by Jodi Bager

http://www.scdrecipe.com/r_005_00361.html )

CARROT/SQUASH KUGEL

http://scdrecipe.com/recipes/r_056_00281.php

1 lb. grated carrots

1 medium butternut (or other winter) squash, cooked

2/3 cup applesauce

1 cup raisins

1/2 cup honey

1 cup almond flour

1/4 teaspoon nutmeg (or to taste)

1/4 teaspoon cinnamon (or to taste)

1/2 cup oil

4 eggs

1. Preheat oven to 350 F. Grease a 9 " x13 " pan.

2. Soak raisins in hot water to plump and drain them.

3. Mix first five ingredients.

4. Beat eggs and stir in oil.

5. Combine egg mixture with carrot mixture.

6. Finally, combine dry ingredients and mix with everything else.

7. Bake for about an hour.

Johanna

Breakfast

10 eggs

1 cup honey

18 oz. Cashew Butter

1/2 cup oil

1 1/2 teaspoon baking soda

3/4 teaspoon cinnamon

The easiest way to make it is to put the cashew butter ( similar to peanut

butter, much lighter though) and honey into a 9x13 " pan, put on a disposable

glove, and make a paste out of them with your hands. Add oil, baking soda,

and cinamon, and mix with your gloved hand. Now, you are SUPPOSED to split

the eggs, beat up the egg whites, and mix the yolks into the batter, and

slowly fold in the whites. Last week I was in a rush, and mixed in the eggs

whole (no splitting or beating up the whites, no taking out the mixer,

yeah!!) and the cake came out almost exactly the same!! I also added a

banana; it had a distinct banana taste- next time I plan to add just 1/2 a

banana.

Bake 2 at a time. Although it tastes best fresh, cut one cake into serving

sizes, and freeze them in individual bags to take on-the-go.

Weiss recently made up this recipe.

Dnner in a Cookie.

2 chicken breasts, boiled, cooled and food processed

1/2-3/4c pear sauce ( homemade)

3/4 c squash ( cooked and mashed)

1/2 c left over cooked veges() I use broccoli often

1 avacado

1-2 tsp cinnamin

1/4-1/2 tsp nut meg

2-3 tsp legal vanilla

1/3 c honey ( more would be good, but my daughter can't do it)

1/3 or so c palm oil shortening--could use butter if you can do dairy

food process all of it till it's all mixed together and look like a slightly

less than stiff cookie dough. Use parchment paper and drop small dollups on

the cookie sheet. wet fork and double cross them to flatten. cook on 350

for UP TO 50 min. I find a stoneware pan works best for this, but you can

use others, just watch for the bottem so it doesn't burn. These are great..

you can freeze them ahead.. but once they are thawed I always keep them

refrigerated because they have chicken in them. You could use egg.

Ellen " Ellen Stanley " <ellen@...>

SCD FRUIT LEATHER from ZOOM, PBS Kids

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

1 cup chopped fruit, like strawberries, blueberries or raspberries

2 TBL honey

cookie sheet with a lip

plastic wrap

blender

spoon or plastic spatula

1.Preheat the oven to 140 degrees or lower.

2. Then, take the plastic wrap and cover the top of the cookie sheet.

3. Put the chopped fruit and two tablespoons honey in the blender. Make sure

that the top is secure on the blender.

4. Blend for ten seconds or until it's smooth.

5. Pour the fruit onto the cookie sheet and smooth it out with a spoon or

spatula. Make sure that you spread it evenly.

6. Put the tray in the oven and cook for three hours or until the fruit is

dry.

7. Remember that it takes a long time for the fruit to cook in the oven. It

won't save time if you turn up the heat. You'll just burn the fruit.

8. Once the fruit is dry, take it out of the oven and set it aside to cool.

9. When it is cool, just roll it up and it's ready to eat.

Jam

Cook 2/3 of fruit and

1/3 of honey (stirring regularly is important).

You can also add more honey, about ½ fruit and ½ honey, depending on how

sweet you like your jam and on how sweet the fruit is that you use (for

rhubarb, you’d obviously use more honey). We don’t add much water because

then the jam gets much to fluid but we add the juice of half a lemon for 1kg

of fruit. We first let the fruit cook before we add the honey. After cooking

slowly (2-3 hours), depending on whether you like to have entire fruit (e.g.

strawberries) in the jam, or whether you like it blended, you can blend it.

We then keep it in the fridge, but you can also

freeze it. Here in Europe we don’t put gelatin in the jam.

Jeff Isabelle WOLTER <counsel@...>

Breakfast Sausage Snack Sticks

2 pounds ground round

½ cup warm water or room temperature red wine

2 teaspoons rubbed sage

1 teaspoon ground black pepper

1 teaspoon dry marjoram

¾ teaspoons white pepper

teaspoon ground savory

¼ - ½ teaspoon salt (not optional[1])

3/8 teaspoon ground nutmeg

Excalibur Dehydrator recommended

Place ground round on a clean surface for mixing. Make a well in the top of

the mound of meat.

In a blender, combine half the water or wine and all the spices. Blend

thoroughly, then pour mixture into the well in the meat. Trickle the

remaining water down the sides of the blender and swirl around to get

remaining spices, and pour that into the well also. Knead the spice mixture

into the meat and distribute it evenly. The general rule of thumb is that

when you think you have it kneaded sufficiently, set a timer for five

minutes, and knead again, continuously, for the entire five minutes. Now

make the snacking sticks. A sausage stuffer is recommended for these, as it

extrudes even cylinders. You can hand roll snacking sticks but they, er,

don’t look very tasty, unless you are very careful to make them perfectly

even cylinders.[2] Two people make this go much faster: one person to stuff

the meat mixture into the extruder, and one to catch it as it comes out and

position it in straight strips on the dehydrator trays. You can fit 10-12

sticks on one tray. Slide the trays into the dehydrator. You may wish to

place a layer of paper towels in the bottom to catch any fat which cooks off

the meat. Set the dehydrator for its highest setting and allow the sticks to

slow-cook for 2-3 hours. Rotate the trays 180° and slow cook another 2-3

hours, or until the outside is somewhat dark and firm. If you are

refrigerating these, do not dry until dry, or it will be like chewing shoe

leather. Remove snacking sticks from the dehydrator and cut in half, or in

thirds, storing them in zip-top quart bags in the refrigerator if they will

be used within 2-3 weeks or in the freezer for longer storage. Snacking

sticks may be made milder by increasing the amount of meat used to 3 or 4

pounds. Snacking sticks may also be made in the oven by extruding the meat

onto baking racks, placing the racks on baking trays, and cooking at a low

temperature (no more than 180°F) for about two hours. Cooked sausage should

be used within one week. It may also be frozen for up to three months.

Variations:

Sticks may be made milder by increasing the amount of meat to the amount of

spices – calculating and measuring odd fractions of a teaspoon can be

sticky.

[1] Because snacking sticks are often carried under unstable temperatures,

salt is required to prevent spoilage.

[2] An individual who thought I was crazy to do SCD compared hand-rolled,

uneven sausage sticks to canine excrement, only not quite that politely.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Parmesan Crust

1 cup almond flour

2-3 ounces finely grated Parmesan cheese

1 jumbo egg

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon baking soda

I have bags of breakfast sausage and pepperoni sticks left over, which I

would ordinarily have eaten.... I also had a cup or so of tomato sauce

(cooked down from about 6-8 really large peeled and seeded tomatoes).

Hmm....

Stir salt, baking soda, and Parmesan cheese into almond flour and mix

thoroughly. In a separate bowl, beat together egg and olive oil. Add to

almond flour mix and stir with a fork until well incorporated. Gather up

dough in clean hands and knead the bits together. Divide in half and press

each half into a toaster oven tray lined with non-stick foil. Laying a piece

of plastic wrap over the dough to press it out makes the job go smoother.

Alternatively, you can press the dough out onto a single round pizza pan or

several individual pizza pans. Bake in a 350°F oven for 15-20 minutes, or

until just lightly gold.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Pizza

2 toaster oven tray Parmesan crusts, still in the trays.

1 - 1 1/2 cups very thick tomato sauce

1-2 fingers of garlic, pressed

1/2 teaspoon oregano

1/2 teaspoon thyme

2 6 " pepperoni snacking sticks

2 6 " breakfast sausage snacking sticks

8 slices provolone or havarti cheese

Mix sauce, garlic, oregano and thyme and spread evenly on the two crusts.

Slice snacking sticks very thin and distribute meat evenly on each pizza.

Top with cheese. Return to 350°F oven for 10-15 minutes, or until cheese is

melted and just starts to go a little golden. Remove from oven and allow to

cool for about five minutes before sliding out of thetray and onto the

dinner plates.

And the marvelous thing is -- you can top the pizza with darn near anything

you like and can tolerate -- if, for instance, you like mushrooms and onions

and green pepper but can't yet tolerate it raw, saute them in a little olive

oil and then spread them out on your pizza. Add more cheese. Use different

cheeses. I have other pizza recipes, but the thing was, this took me less

time to prepare (since I had shreadded cheese and sausage sticks and tomato

sauce already made) than it would to call out for pIzza and have an SCD

illegal one delivered!

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

" Cooking to heal little tummies "

can be gotten from http://scdiet.com/store/index.html SHIPS AROUND THE WORLD

Chalmers scdiet@... The first SC Diet website.

Mock Sugar Cookies " :

Combine 2 cups almond flour

1/4 tsp salt

1/4 tsp baking soda.

Add 2 T butter (or may substitute 2T coconut oil for butter)

1/3 cup honey.

Mix well. Says you can roll out and use cookie cutters, but I have had

better luck just rolling them into balls and flattening with fork. Bake on

lightly greased or parchment paper lined cookie sheet at 275 degrees for 20

to 30 minutes or till slightly golden. They are really good and also freeze

well.

Sent in by Sheri <jdhyorkman@...>

5 Minutes to Perfect Cole Slaw for Picnic

1½ cups raw celery, chopped

1½ cups raw cauliflower, chopped

1 cup carrots, shredded

Handful of fresh cilantro, chopped

½ cup SCD cream

½ teaspoon prepared mustard (I prefer Dijon)

Place chopped veggies in bowl.

Add raw cream.

Add mustard.

Stir ingredients well to combine.

Could make this with some shredded, raw beets, chopped cucumber and shredded

red or green cabbage. Then, just mix with a tiny bit of olive oil and some

apple cider vinegar.

Grape Juice Gelatin

4 envelopes Knox unflavored gelatin, 1 cup cold fruit juice, 3 cups

fruit juice heated to boiling, (2 tablespoons honey, optional).

Sprinkle gelatin over cold juice in large bowl, let stand 1 minute, Add

hot juice and stir till gelatin completely dissolves. Add honey if desired,

pour into 13x9x2 pan, Refrigerate till firm, about 3 hours.For intro I am

sure the honey would not be desired and the juice would probably need to be

diluted some?

Sheri <jdhyorkman@...

Zucchini Crusted Pizza

olive oil and almond flour for pan

2 cups of packed grated zucchini (about 2 7-inchers) i typically mix in some

salt and then let sit for 30 minutes. this will help to draw out the

zucchini and you can wring it some.

2 eggs, beaten

1/4 cup almond flour

1/2 cup grated sharp cheddar

1/2 cup grated parmesan

1 tsp italian mix

2 Tbs olive oil

1 preheat oven 400 F. generously oil a 10-inch pie pan and coat lightly with

almond flour.

2 combine zucchini, eggs, almond flour , cheddar, parmesan, herbs and 1 T

olive oil in a bowl and mix well.

3 spread into the prepared pan and bake for 35-40 minutes, or until golden

brown. about halfway through the baking, brush with the remaining 1T of

olive oil (optional). remove from oven. when it has cooled for about 10

minutes, use a spatula to loosen the crust from the pan, so it won't break

later.

4 top with your favorite pizza itmes and bake at 400 F until heated through.

Michele Hellmann <milcurtis@...>

Pizza CRUST

1/2 cup almond flour

1 egg

1 tsp oil

1/4 tsp salt

1 Instructions

2 In a bowl mix the above ingredients together add more flour as needed to

form a ball.

3 Oil a pan (we use a pizza pan) add the dough ball press with hands forming

to the shape of a small pizza crust, don't worry if its not as big as the

pan.

4 Preheat the oven to 350 with the pan & crust (this alows the crust to set

up and brown a bit, by the time the oven heats up the crust should be crisp

and ready for the toppings.)

5 Remove from oven top with whatever toppings.

6 Bake

Michele Hellmann <milcurtis@...>

Pizza (regular and fruit)

Crusts:

1 1/2 cups almond flour

2 eggs

1/2 tsp salt

1 tsp oregano

1 tsp basil

olive or peanut oil

1 Mix almond flour, eggs, salt and spices make 8 small crusts. Line 2

2 cookie sheets with parchment paper, and make 4 puddles of oil on

3 each sheet (about 2 tbsp per puddle). Plop down a cookie sized

4 dollop in each puddle. Dip fingers in the oil and pat out the dough

5 with fingers to make a thin crust 4-5 inches in diameter (you'll

6 need a lot of oil on your fingers - this stuff is sticky!). Then

7 bake at 350 for 15 minutes or until lightly brown. You can then

8 store them in the fridge or freezer.

9 For pizza: use olive oil to make crusts, after cooking crust, add

10 tomato sauce with basil and oregano, veggies, meat, whatever

11 (browned turkey or beef, broccoli, squash, onions, etc – roasted

12 garlic is awesome – cut off the top of a garlic bulb, sprinkle with

13 olive oil, wrap the bulb in tin foil, leaving the cut top open.

14 Cook at 350 for about 30 minutes, squeeze out cloves, slice). You

15 can precook veggies if you want, or just add them raw. Cook at 350

16 for 15 minutes.

17 For fruit pizza: use peanut oil to make crusts. After cooking

18 crust, add nut butter. Chop fruit and add on top. You can drizzle

19 honey for a sweet topping if you'd like. I've never done this, but

20 I think you could add fruit, drizzle with honey and lime, then add

21 whipped egg whites on top - you could cook until the egg white was

22 slightly browned, then serve. Hm. Maybe I'll have to try that soon!

Michele Hellmann <milcurtis@...>

JOHN'S PIZZA CRUST

http://www.scdrecipe.com/recipes/r_035_00146.php

From " Cooking to Heal Little Tummies "

Can be gotten from http://scdiet.com/store/index.html SHIPS AROUND THE WORLD

Chalmers scdiet@... The first SC Diet website.

Mock Sugar Cookies " :

Combine 2 cups almond flour

1/4 tsp salt

1/4 tsp baking soda.

Add 2 T butter (or may substitute 2T coconut oil for butter)

1/3 cup honey.

Mix well. Says you can roll out and use cookie cutters, but I have had

better luck just rolling them into balls and flattening with fork. Bake on

lightly greased or parchment paper lined cookie sheet at 275 degrees for 20

to 30 minutes or till slightly golden. They are really good and also freeze

well.

Sent in by Sheri <jdhyorkman@...>

5 Minutes to Perfect Cole Slaw for Picnic

1½ cups raw celery, chopped

1½ cups raw cauliflower, chopped

1 cup carrots, shredded

Handful of fresh cilantro, chopped

½ cup SCD cream

½ teaspoon prepared mustard (I prefer Dijon)

Place chopped veggies in bowl.

Add raw cream.

Add mustard.

Stir ingredients well to combine.

Could make this with some shredded, raw beets, chopped cucumber and shredded

red or green cabbage. Then, just mix with a tiny bit of olive oil and some

apple cider vinegar.

Grape Juice Gelatin

4 envelopes Knox unflavored gelatin, 1 cup cold fruit juice, 3 cups

fruit juice heated to boiling, (2 tablespoons honey, optional).

Sprinkle gelatin over cold juice in large bowl, let stand 1 minute, Add

hot juice and stir till gelatin completely dissolves. Add honey if desired,

pour into 13x9x2 pan, Refrigerate till firm, about 3 hours.For intro I am

sure the honey would not be desired and the juice would probably need to be

diluted some?

Sheri <jdhyorkman@...

Zucchini

zucchini cut with a peeler into long strands cooked in (olive) oil until

browned and translucent.

Then add a TBSP of almond flour and spices. At the end add a couple of

slices of SCD legal cheese and mix for a couple of mins. Take off the stove

and it will get gooey... I added peas and onion.

carlyn brown <carly1ca@...>

Zucchini Crusted Pizza

olive oil and almond flour for pan

2 cups of packed grated zucchini (about 2 7-inchers) i typically mix in some

salt and then let sit for 30 minutes. this will help to draw out the

zucchini and you can wring it some.

2 eggs, beaten

1/4 cup almond flour

1/2 cup grated sharp cheddar

1/2 cup grated parmesan

1 tsp italian mix

2 Tbs olive oil

1 preheat oven 400 F. generously oil a 10-inch pie pan and coat lightly with

almond flour.

2 combine zucchini, eggs, almond flour , cheddar, parmesan, herbs and 1 T

olive oil in a bowl and mix well.

3 spread into the prepared pan and bake for 35-40 minutes, or until golden

brown. about halfway through the baking, brush with the remaining 1T of

olive oil (optional). remove from oven. when it has cooled for about 10

minutes, use a spatula to loosen the crust from the pan, so it won't break

later.

4 top with your favorite pizza itmes and bake at 400 F until heated through.

Michele Hellmann <milcurtis@...>

Mixed Nut balls

1/2 cup almonds

1/2 cup walnuts

1 c raisins

4 dried figs, dates, prunes (or any combination)

2 tsps honey

1/2 tsp vanilla extract

1/8 tsp ground cardamom (I use more)

1 tsp minced fresh ginger (or 1/8 tsp powdered)

pinch sea salt

about 2 T h20

shredded coconut for rolling

place nuts in food processors with metal blade & pulse to chop. Add

raisins, figs, honey, vanilla, cardamom, ginger & sea salt. Process until

everything is uniformly chopped. Add water a little at a time until mixture

holds together. Roll into 1 inch balls. Roll in shredded coconut. Keep

refrigerated if you are going to keep more than two days.

BTW, I use a mix of nuts, whatever to make a 1 cup, sometimes pistachios,

walnuts & pecans.

Vera Taboada <vera@...>

Butternut Squash & Apple Soup

2 T unsalted butter

2 T olive oil

1 chopped onion

2 cloves garlic

1 cinnamon stick

2 T curry powder

1 tsp grated ginger (or to your own taste)

1 large butternut squash

2 tsp kosher salt

1/2 tsp finely ground black pepper

2 cups organic apple juice (no sugar added)

4- 5 cups h20 (or more, if you want it thinner)

Warm the butter and olive oil in a large stockpot over low heat. Add the

onions, garlic & curry powder. Cook uncovered for 15 to 20 minutes until

onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, & remove seeds. Cut the squash into chunks.

Add the squash, water (enough to cover by about 1/2 inch), ginger, &

cinnamon stick & salt. Bring to a boil & then cover, reduce heat to low &

cook for 30 - 40 minutes, until the squash is very soft. Remove the

cinnamon stick & then puree with hand blender or puree it coarsely in the

bowl of a food processor fitted with a steel blade. I personally use hand

blender & like my soup quite thinner, my sister likes it thick. Add the

apple juice & any more h20 to make it the consistency you like. Add salt &

pepper to taste.

Vera Taboada <vera@...>

" untomato " sauce

16 oz fresh beets, cooked and drained well

32 oz carrots, cooked and drained

2 Tbs lemon juice

1 cup water

1 tsp salt

1/2 tsp oregano

1/2 tsp garlic crushed

1 tsp basil

1/2 tsp honey or to taste

Puree completely in processor (no chunks of carrot left). Let sit for

several hours in the refrigerator for flavors to blend. Onion, garlic,

spices, mushrooms and cooked hamburger may be added to taste for spaghetti

suace, pizza sauce, etc.

Michele Hellmann <milcurtis@...>

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