RECIPES for the WEEK - 6/29 HAPPY 4TH

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SALMON PATTIES

15-1/2 ounce can pink salmon

1 cup fine scd dry bread crumbs

1/2 cup chopped onion

1/4 cup chopped parsley

2 eggs, beaten

2 tablespoons lemon juice

1/8 teaspoon pepper

2 tablespoons olive oil

lemon wedges

1. Drain salmon, reserving 1/3 cup liquid; flake. In medium bowl, combine

salmon, scd bread crumbs, onion, and parsley.

2. Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well.

3. Shape into 6 patties. In skillet, fry salmon patties in olive oil over

medium heat until lightly browned on both sides.

4. Serve hot; garnish with lemon wedge

-LOVING CARE, GAY

Meat Balls

Ground pork as it does not need a binder. Add garlic, salt and herbs to the

pork and roll into balls. You could make them with beef but probably would

need a binder. Put them into a dish and bake for about 20 mins. Meanwhile

in a saucepan saute some finely chopped onion. If you are at a stage when

you can have a little bacon a slice of bacon chopped and added with the

onion adds flavour. Add garlic tomato puree, salt, pepper, oregano, chopped

capsicum and a little cayenne pepper and simmer till nice an thick. Add a

grated carrot or mushroom etc. When it is nice and thick pour it over the

meatballs and cook in oven for another 20 minutes.

Lona Vezich <lonavezich@...>

Meat Balls

Use either beef, chicken, veal or lamb, add almond flour, grated onion and

garlic and legal seasonings. Brown them wuickly in oil and simmer in SCD

tomato sauce (simmered down juice). Add a little honey when they are done

about 40 minutes later and top with slivered or grated Parmesan cheese.

Carol Frilegh <carolfrilegh@...>

GRILLED PINEAPPLE WITH VANILLA SCD ICE CREAM AND HOT CARMEL

1 fresh pineapple (3-4 lbs.)

1 half gallon SCD ice cream

8 ounces caramel topping

1. Peel pineapple and cut crosswise into 8 1/2 thick rings.

2. Remove the core from the ring.

3. Grill the rings directly over medium heat on a oiled grated for 3-4

minutes on each side or until grill marks appear. Set Aside. Top each ring

with a scoop of ice cream

[iCE CREAM

Freeze loaf pan in the freezer before placing the mixture in it.

4 eggs, separated

2 egg whites

pinch of salt

1/4 cup oil

1/4 cup honey

2-3 tsp vanilla

5 frozen strawberries

Beat 6 eggs whites with salt until stiff.Gradually add the 4 yolks, the oil,

honey, vanilla and strawberries. Freeze.]

and add carmel on top.

[PEANUT BUTTER CARAMELS by

4 tablespoons butter

1 cup honey

4 teaspoons vanilla

1/4 teaspoon salt

1 cup peanut butter

In a saucepan, bring butter, honey, vanilla, salt to the simmer stage and

cook for 15 minutes. Add peanut butter and stir and simmer five minutes.

Pour into a buttered loaf pan and freeze until just till hard enough to

slice with a buttered spatula. Cut them in small squares,wrap in pieces of

waxed paper cut to size. Store them in the fridge.

Tip: Use Pyrex loaf pan]

4. Top with a fresh cherrie for color or omit.

ELECTROLYTE DRINK

1 quart boiled water

2 tbsp. honey

1/4 tsp. of salt

1/4 tsp.baking soda

Can be kept in refrigerator for 24 hours. After that, a new batch should be

made.

To keep from dehydrating after diarrhea

Apple Beet Lemon

This tastes a lot like a koolaid or fruit punch.

8 large apples

1 beet

1 lemon

Dana Pope <danamichellepope@...>

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@...

" Smothered Chops " by Carol F.

1 thick pork or veal chop

1/2 cup grape juice

a little honey and wet mustard

1/2 cup pineapple, crushed and drained OR 1/4 cup raisins

a little oil

salt and pepper to taste

Preheat oven to 350 F Heat an oven proof skillet and add oil. Brown the chop

for five minutes on each side. Add the grape juice after browning chops on

each side and before placing in the

oven. remove the pan from the heat first or the juice will fizz up and

evaporate. Remove from heat for 2 minutes. Spread mustard and honey on top.

Add fruit. Cover and bake 35 minutes covered.

Remove cover and bake 10 more minutes. Cool slightly before serving.

Lamb Chops

Preheat broiler

Slit chops horizontally and stuff with the following

mixture which you cream together until smooth.

Thick lamb chops

1 tsp. blue cheese

1 clove minced garlic

1 tsp. Dijon musad

1/2 tsp. honey

1 tablespoon almond flour

a few capers

salt

pepper

dried rosemary to taste

After I stuff I wrap a piece of Prociutto or bacon around the chop and

secure it with two dampened toothpicks to keep the stuffing from leaking

out. Broil 7-8 minutes on each side and cool 5 minutes before serving. I

must make these three times a week!

Carol Frilegh <carolfrilegh@...>

Proscuitto

Grill it on low heat till crispy, I use it as bacon for eggs or crumble it

up to put in my salad or as a topping for stuffed mushrooms. And of course

Proscuitto with Mellon. Make sure to have them slice it very thin, if too

thick its chewy. By me they have two brands, one is $15 a pound and the

other is $20. The cheaper tends to be a lighter red and chewy but the $20 a

pound is cured longer and has a darker red color. I tend to wait for a good

section, some times there is a lot of fat and at that price I wont buy it.

The lighter and softer meat will come apart when you slice it thin but it

will taste better

Lou <KitCabSource@...>

Green Kick

2 hndfuls rinsed drained kale

1 handful dendelion greens

1 small piece of ginger

1 pear

Carol Frilegh <carolfrilegh@...>

Pink lady

1 small beet

some strawberries

watermelon

ginger

Remember to dilute the finished juice it is powerful!

Carol Frilegh <carolfrilegh@...>

Grilled Lettuce

Grill lettuce and drizzle olive oil dressing over it. Stovetop grills or

outdoors. It helps break down the fibers Tex Debl <texdebl@...>

Curly Leaf Lettuce, Avocado and Bacon Salad

1 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons extra-virgin olive oil

1 large egg, hard-boiled and peeled

3 cups loosely packed red leaf lettuce, washed and spun dry

3 cups loosely packed green leaf lettuce, washed and spun dry

1 ripe avocado, pitted, peeled, and roughly chopped

3 slices bacon with out sugar, cut into 1/2 " pieces, cooked until crisp,

and drained

1 green onion, very thinly sliced

In a small bowl, whisk together the lemon juice, mustard, salt and pepper.

Add the olive oil in a slow, steady stream, whisking constantly. Chop or

coarsely grate the egg and add it to the dressing. Refrigerate, covered,

until needed. Combine the lettuces in a large serving bowl. Add the avocado,

bacon and green onion. Pour the dressing over the salad and toss to combine

well.

Butternut Squash Custard with Cooked Fruits

Peel and chop a Butternut Squash and steam it in water

Towards the end, add a peeled apple and pear to it.

When soft, drain and add to cuisinart.

Add a ripe banana

Add between 1/4 c to 1/2 cup of honey - to taste.

3 eggs.

Either yogurt or a yummy baking oil - like walnut oil - a third cup of

oil or two thirds cup of yogurt

Some spices - cinnamon, powdered ginger, nutmeg

about a half cup diluted orange juice.

Some salt. Taste and tweak.

Put it in an oiled baking pyrex - bread loaf shape. And bake 350 degrees

until firm about 3/4s of an hour to one hour.

Mara Schiffren <alcibiades@...>

Juicing ideas:

Apple, beet, lemon

8 large apples, one beet, and one lemon (to us this tastes like Kool aid)

Lemonade

8 apples, one lemon

4 apples, one stalk celery

supposed to be a liver cleanser and it tastes good

Carrot/garlic

10 pounds of carrots to one whole clove of garlic

These are the main juices that my family enjoys.

1/2 water and 1/2 juice.

Dana pope <danamichellepope@...>

Green Tea Serves 1

Green tea is all the rage—and now you can turn the trend into a yummy

cocktail.

2 ounces vodka

2 ounces strong green tea

1 ounce fresh lemon juice

1/4 tsp. grated fresh ginger

Lime or Lemon wheel

For syrup:

1/2 cup water

1/4 cup honey

In a shaker, combine 2 ounces vodka, 2 ounces strong green tea (cooled), 1

ounce fresh lemon juice, 1/4 tsp. grated fresh ginger, 1 tsp. simple syrup

(see below). Shake and strain into a tall glass with ice. Garnish with lime

or lemon wheel. To make syrup: Mix equal parts—about 1/2 cup water and 1/4

cup honey in a saucepan over low heat; stir about 5 minutes.

Electric Lemonade Serves 8

Delightfully dangerous—a summertime classic with a twist that's for adults

only.

1 cups honey

2 cups of water

1 cup fresh lemon juice

1 large mint sprig, finely chopped, plus sprigs for garnish

8 ounces vodka

Splash of sparkling water

1 tablespoon freshly grated lemon zest for garnish

Mix the honey and water in a small pot and boil for 3 minutes to make a

simple syrup. Let cool. In medium bowl, stir together 1 cup syrup (leftover

syrup can be refrigerated indefinitely), the lemon juice and the chopped

mint. Pour mixture into ice-cube tray and freeze for one hour. In a blender,

blend together frozen cubes, sparkling water, chopped mint and vodka. Pour

into chilled glasses. Garnish with mint sprigs and lemon zest.

Alpine Hot Spiced Wine Serves 6–8

Perfect for chilly weather, this spiced wine will warm you up in no time.

1 bottle Dry red wine

3 tbsp. honey

2 cinnamon sticks

1 tbsp. black peppercorns

1 sliced orange

1 sliced lemon

1/4 cup honey

In a saucepan, combine 1 bottle wine, 3 tbsp. honey, 2 cinnamon sticks,, 1

tbsp. black peppercorns, 1 sliced orange, 1 sliced lemon and 1/4 cup honey.

Simmer 15 minutes. Pour into a mug garnished with a cinnamon stick.

AVOCADO BREAD

3 avocados

6 eggs

1/4 - 1/2 tsp. salt

2 Tbs. Nut butter – Optional, although it does make a firmer bread.

1. Cut the avocados in half; remove pits and spoon out flesh. Discard skins

and pits. Puree the avocados, eggs, salt and nut butter together.

2. Spread into a jellyroll pan lined with parchment paper. Bake at 300° F

for 30 minutes.

3. While it's still hot, place another piece of parchment on top and flip

into another jellyroll pan (or you can flip onto a cutting board and then

slide it back into the original pan). Peel the parchment

paper off the top, and return it to the oven bottom side up. Bake this side

for an additional 20 minutes at 300° F. I based this recipe off two other

recipes: Sheila's Avocado Pancakes and Jodi's Souffle Bread. My hubby loves

to make tuna and cheese sandwiches with it.

" sharon_starcher " <Sharon_starcher@...>

Sample recipes:

SRI LANKAN CURRY FEAST

3 Tbs ghee or oil

10 curry leaves

240 g (2 cups) onions - finely chopped

5 cloves garlic - minced

2 tsp ginger - grated

1 tsp ground turmeric

¼ tsp chili powder

1 Tbs ground coriander

1 tsp ground cumin

½ tsp ground fennel

2 tsp ground paprika

2 tsp salt

2 Tbs vinegar

1.5 kg chicken thighs - deboned and cut into chunks

2 tomatoes - peeled and chopped

6 cardamom pods - bruised

1 stick cinnamon

1 stalk lemon grass - minced

250 ml (1 cup) coconut milk - thick

Heat the ghee or oil in a large frying pan or wok over medium heat. Fry the

curry leaves until they turn brown. Add the onions, garlic, and ginger and

cook until onions are golden and tender. Add turmeric, chili, coriander,

cumin, fennel, paprika, salt, and vinegar and stir until well combined. Add

chicken and stir until it is thoroughly coated with the spices. Add the

tomatoes, cardamom, cinnamon, and lemon grass and cover. Cook over medium

heat for 40-50 minutes. Uncover and add coconut milk and a squeeze of lemon

if desired. Stir and cook uncovered for 2 minutes.Â

Serve with cauliflower rice*, orange & date chutney* and cucumber raita*.

Cooking for Celiacs, Colitis, Crohns and IBS

APPLE AND BLUEBERRY CRUMBL

Filling

1.350 kg (6 cups) green apples -

peeled, diced and cored

200 g (1 cup) frozen blueberries

1 Tbs orange juice

1 tsp lemon rind - grated

3 Tbs honey

Crumble

100 g (1 cup) almond meal

60 g (¼ cup) cold butter

1 tsp honey

Preheat oven to 150°C/300°F

Line a 20 cm/8 inch square baking tin with baking paper

Place all of the ingredients, retaining 2 Tbs of honey, in a medium sized

saucepan. Cover for 5 minutes, remove lid and simmer on high for another 5

minutes. In a sieve, drain the fruit of its juices. Pour the juice back into

the saucepan, add another tablespoon of honey, and simmer until reduced down

by half. Retain this syrup for later. Cool the fruit in refrigerator.

Meanwhile make the crumble by combining the almond flour, butter and

remaining honey in a food processor. Mix until chunky crumbs are formed. Sit

the crumble in the refrigerator for 10 minutes.

When the fruit has cooled down, place it into a 20 cm/8 inch square baking

tin and top with the crumble.

Bake for 30 minutes or until crumble is golden brown. Serve warm, topped

with a little french cream or scd yoghurt.

Cooking for Celiacs, Colitis, Crohns and IBS

LIMA BEAN BLINIS

180 g (1 cup) dried lima beans

6 eggs

1 Tbs scd french cream*

2 cloves garlic - minced

1 Tbs fresh rosemary - chopped

1 tsp salt

½ tsp pepper

Preheat oven to 180°C/360°F

Lightly oil a small 12-hole muffin tin

Soak beans overnight and cook covered in boiling water for 30 - 40 minutes

until quite soft. Drain and place into an electric food processor. In

another bowl combine the eggs, french cream and whip until fluffy. Pour into

the food processor and with the garlic, rosemary, salt, and pepper mix all

ingredients together until smooth. Pour about ½ cm of the mixture into the

twelve hole muffin tin and bake in the oven for about 10 minutes. The blinis

only need to set firmly and they do not need to brown. Repeat until all of

the blinis are made. Store in an airtight container in the fridge. These

will keep for a few days and are great with any other toppings.

Cooking for Celiacs, Colitis, Crohns and IBS

LIMA BEAN DIP

180 g (1 cup) dried lima beans

480 ml (2 cups) vegetable stock*

120 g (1 cup) onions - chopped

1 tsp lemon rind - grated

1 tsp dried ground cumin

1 tsp dried oregano

1 tsp ground pepper

3 cloves garlic - minced

2 Tbs fresh dill - chopped

3 Tbs olive oil

60 ml (¼ cup) scd french cream*

juice of 1 lemon

salt to taste

chopped red capsicum for garnish

Soak beans overnight. Drain and in a medium sized saucepan add the beans to

the vegetable stock and simmer for 30 - 40 minutes until they are quite

soft. Drain the liquid and place the beans into an electric food processor.

Add the remaining ingredients and process until smooth. Store in an airtight

container in the refrigerator. When serving, garnish with the chopped red

capsicum.

Cooking for Celiacs, Colitis, Crohns and IBS

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