RECIPES for the WEEK - 7/20 HAVE A HAPPY WEEKEND

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Lentil Hummus

1 16 oz bag of brown lentils

1 1/2 cups or more pure tahina (try to add the solid part only)

6-10 cloves( or more, to taste) fresh garlic, peeled and mashed or pureed

good quality olive oil (1/3-1/2 cup, or more to taste)

sea salt (to taste)

lemon juice 1/-1/2 cup( or more to taste )

water (as necessary)

optional:

pure ground cumin( to taste- I use lots)

1 cup very finely chopped parsley

Prepare lentils as per SCD style( overnight soak, rinse, cook skim, rinse)

cook lentils until soft, but not too mushy( otherwise you have soup stock-

also nice, but not useful for this.), rinse, drain well, let cool. Depending

on size of food processor the next steps may need to be done in batches. Put

half of lentils in food processor, very process slightly, remove and set

aside for the moment.( other option is not to process them at all, and just

add them at the correct time. See below) Put rest of ingredients into food

processor in this order; Lentils, tahina, garlic, olive oil, parsley,salt,

cumin. Process until smooth adding the lemon juice ( add a little water

also if things aren't moving ) during the process. it should be pretty thick

and taste strong.Wait to fiddle with flavor until after next step. Add the

reserved lentils for a moment. Taste. Now adjust seasonings, adding more

lemon juice or water and processif you want very smooth hummus. If you like

it chunky transfer to another container and mix unprocessed lentils in by

hand. Yummy when served with SCD crackers and carrot salad!

(my later stage carrot salad: 7-10 peeled carrots, processed into strips ,

caraway seeds, lemon juice, lots of raisins. optional flavors: dill,

homemade curry powder, homemade beet an horseradish mayo.)

Liebert <yarnzilla@...>

Below are my two favorite lentil soup recipies. Their origins are lost in

the mists of time, though they are likely from a vegetarian cookbook

somewhere back in my college days. Bateavon!

Egyptian Lentil Soup

2 cups dry red lentils ( brown fine too) prepared scd style (roughly 4 cups

cooked)

8 cups water or stock

2 tomatos, roughly chopped

2 carrots chopped

1 onion chopped

1 bunch mustard greens chopped

2 cloves minced garlic

1tsp pure ground cumin

1 3 tsp fresh minced spearmint chopped fine

1 tsp lemon juice

In med. stockpot boil all ingredients except mustard greens and lemon juice.

Cook uncovered 30-40 min, adding water or stock as needed Right before

serving add mustard greens and lemon juice. Serve immediately.

Liebert <yarnzilla@...>

Greek Lentil Soup

2 cups dry lentils prepared scd style

6-8 cups stock or water

1 onion, chopped

3 cloves minced garlic

2 carrots, chopped

1 tomato, chopped

1 tsp sea salt

1/2 tsp pure ground cinnamon

3 tsp of fresh dill chopped fine

2 tbsp lemon juice

In med stockpot cook lentils garlic, sea salt, onions on high. after 20

minutes add tomato and chopped carrots lower flame to medium, cook 20-30

minutes more, stir often. add lemon juice just before serving 6-8 cups stock

Liebert <yarnzilla@...>

" A to Z Bread "

6 Eggs, well beaten and fluffy

2/3 Cup Oil (I use olive oil)

1 Tbs Honey (more or less if desired)

2 tsp Baking Soda

1 1/2 tsp Salt

6 Cups Almond Flour (more may be needed if you use very large eggs)

Mix all ingredients and spread into two buttered and floured bread pans,

size about 4 1/2 " x 8 1/2 " (or something like that). Bake at 325 degrees F.

for about 55 minutes. Ovens vary so you may need to experiment with

temperature and time. You can easily cut this recipe in half to make only

one loaf if desired. The neat thing about this recipe is you can add all

sorts of other ingredients like spices, cheese, vegies, fruits, nuts, etc.

to make it either sweet or savory -- this is where the " A to Z " comes from.

You would need to experiment with the amounts of whatever different

ingredients you want to add, but this is the basic bread recipe that works

really well. It makes great toast.

Kay Van Epps <kamiga1@...>

CINNAMON RAISIN BISCOTTI

http://www.scdrecipe.com/recipes/r_013_00397.php

Rhoda's SCD Spinach Squares (dairy):

1 box frozen spinach, thawed and squeezed well

Grease a 9 1/2 " square glass baking dish

Blend 3 eggs in blender

Mix with 8 ozs. cheddar cheese (diced)

4 tbl. olive oil

1 pkg. DCCC (12 oz)

Bake in a 350 oven until brown. Serves 4 or more (makes 12 pieces)

Ellen ZagorskyGoldberg <zagorskygoldberg@...> Kosher

Use this for Spaghetti Sauce, Chili base or Pizza sauce or just Sauce!

ground meat, cooked

2 1/2 C steamed carrots

1/3 C steamed beets (other recipe said 1/2 cup)

2/3 C water

3 Tbsp lemon juice

1 1/2 tsp salt

1-Tbsp Basil (omit for Chili)

1/2 tsp SCD dried onion powder

1/8 tsp oregano

3/4 C chopped, onions

1 clove minced garlic

Steam carrots and beets until tender. Brown onion & garlic together. Measure

all ingredients into a blender and blend until smooth. Add cooked ground

meat or meatballs for spaghetti sauce. Or use as is for pizza sauce. It

freezes nicely in a canning jar. Remember to allow about an inch at the top

and tighten jar lid after sauce freezes. Make a double batch of this recipe

and keep half frozen for future use. In my experience this sauce is better

if it's made the day before and allowed to mellow.

ja <j.a.pottery4me@...>

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