RECIPES for the WEEK - 7/13 HAVE A HAPPY WEEKEND

[Guest guest]

Strawberry Milkshake

1 cup fresh, strawberries

1 fresh, egg

¾ teaspoon honey or to your taste

1½ SCD yogurt (approx, or to cover)

Place strawberries in quart-sized, class measuring cup, or similar

container. Add egg, to make it lovely and creamy. Add honey. Add yogurt.

Whiz up with immersion blender until nice and creamy.

Note: A better milkshake would be blueberries, some SCD cream, and about

half of a ripe banana. Just whiz that all together. Add a bit of honey.

Cucumber Yogurt Soup

For those who tolerate raw veggies well.( Adapted from Moosewood Restaurant

Daily Special cookbook, pg. 147)

6 cucumbers peeled and seeded

2 cups yogurt

1 clove minced or pressed garlic

1/4 cup coarsely chopped fresh chives

1 tbsp fresh dill

2 tbsp fresh mint

1 tbsp Vegetable oil

2 tsp fresh lemon juice

2 tsp honey

3/4 tsp salt

1/4 tsp freshly ground pepper

Note: Rinse and dry all fresh herbs well before using them. Coarsely chop

four of the cucumbers to make about five cups. Combine them in a medium bowl

with all other ingredients. Working in batches, puree until smooth. Dice and

add remaining cucumber. Stir into soup. Serve immediately, or chill covered

in fridge. Very pretty garnished with very thinly chopped red and orange

peppers, or just a sprinkle of paprika.

Liebert <yarnzilla@...>

Creamsicle-y Orange Soup for advanced beginners ( Adapted from Moosewood

Restaurant Daily Special cookbook, pg145) serve cold.

2 navel oranges,- peeled, sectioned **, chopped( reserve any juice and use

to help fill...

1 cup orange juice

1 1/2 cups yogurt

1/2-3/4 cup water( thickness your preference)

2 Tbsp fresh lemon Juice

2 Tsp freshly chopped mint

1-2 Tsp honey

1 Tsp vegetable oil ( NOT OLIVE-too strong)

1 tsp apple cider vinegar

Puree all ingredients in blender until smooth. Serve on a hot day! ** To

Section the oranges: Slice off endsand place cut side down on working

surface. Slice down the curved sides with broad strokes all the way around

the outside, positioning the knife just deep enough to remove the peel and

the white pith. Holding the peeled orange over a bowl to catch the dripping

juice, slip a paring knife between the membrane and one of the sides of an

orange section. Cut toward the center of the orange and then cut back out

the other side with a " V " -like motion; the orange section will fall into the

bowl. Repeat the process around the entire orange and then squeeze the juice

from the membrane and outer skin into bowl. Discard any seeds.

Liebert <yarnzilla@...>

Creamy Dairy Squash Sauce ( for advanced beginners) -Adapted from a Giada

Delorentis Food Channel Program.

2 cubed butternut squash

3 shallots, peeled minced

4-5 heads garlic

sautee in pan until carmelized( approx 8-10 min on med heat) add 2 cups

vegetable broth, cover pan and let simmer 20 minutes, stirring occasionally.

add ( all to taste) 1/2- 1 cup honey, several grinds of fresh black

pepper, 1 tsp sea salt Stir well, process in food processer until creamy.

Reheat if you want, on low-med( soup will scauld) Add 1 1/2 ( again more or

less to taste, or depending upon taste) cups drained yogurt( yogurt cheese),

and 1/2 cup lemon juice. mix well. Sauce should be thick and creamy. Serve

immediately or store in tightly sealed container. Keeps well in fridge up

to two weeks. Reheat on LOW or sauce will scald. I serve it on: Homemade

lightly steamed zucchini " noodles " or Lightly steamed asparagus. Roasted

cashews are nice on top, or chopped fresh basil.

Liebert <yarnzilla@...>

Candy Pecans

Sautee them in butter and add some cinnamon and a little honey and then dry

them in the oven?

Katy kplatt@...>

If you do you can dredge them in the dry spices and micro for 5 minutes.

Honey will always make them moist. Or you can roast them in the oven 10-15

minutes

Carol Frilegh <carolfrilegh@...>

I cannot share the ice cream recipe from Grainfree Gourmet, here is the

recipe for the candies and another coffee ice cream recipe that I found on

the Pecanbread listserv (I think Carol posted both of these so thanks

Carol!). Also, here is the website for the SCD Bakery

http://www.scdbakery.com in MASS.

Sam's SCD Espresso Ice Cream

3/4 - 1 cup honey (to taste)

2 eggs (optional)

pinch salt

1 1/2 tsp Vanilla extract

1/4 tsp Nutmeg

1/4 tsp Cinnamon

3 Cups drained yogurt

1 Pot of coffee simmered down to 2 - 3 Ounces

Pour the concentrated coffee through a folded paper towel in a funnel to

filter it. Blend all of the ingredients and pour them into an ice cream

maker. Some ice cream makers produce a better consistency if the blended

ingredients are refrigerated before being added. The raw eggs are optional.

They can be iffy with some people

Butter Cup Candy

Filling

1/2 cup peanut butter

2 Tbsp butter, melted

4 Tbsp honey

Thoroughly combine all of the filling ingredients in a bowl. Spread the

peanut-butter mixture 1/4 -inch thick onto a parchment-paper-lined cookie

sheet.

Toffee coating

1 cup honey

1 cup cashew, almond or hazelnut butter

2 Tbsp butter

Boil honey until it reaches 300°F. With the honey still on the hot burner,

add the butter and nut butter. Combine thoroughly.

Assembly

Working quickly, completely cover the peanut butter with the toffee. If the

toffee becomes too stiff, reheat it until it is fluid enough to work with.

Wait until the candy sets, but is still soft enough to cut. Using a pizza

cutter, cut the candy into small squares. Put the candy in the fridge until

it hardens. Once the candies have hardened, you can wrap them in plastic

wrap and put them in Easter baskets or hide them.

copyright Lass 2006

Send in by jill Luck <jilluck@...>

Just a note about the candy. The recipe is from jenny lass and she created

it for our Toronto SCD cooking classes. Originally she called it " Easter

Candy. " It tastes like Butterfinger or Crispy Crunch (Canada) . I told her it

was the best SCD candy I ever had. It will be in the next edition of

Grain-Free Gourmet but is in the public domain b/c we got permission to post

it to Pecanbread.

Carol F <carolfrilegh@...>

Cashew Butter Cake/Bread

1 cup honey

18 oz. cashew butter (approx. 2 cups)

1/2 cup oil or melted butter

1 1/2 teaspoon baking soda

3/4 teaspoon cinnamon or 1 T vanilla or both

10 eggs

In a food processor, mix the cashew butter and honey. Add oil, baking soda,

and cinnamon/vanilla. Mix in the eggs. Bake @ 300 degrees for 50 min. in 2

greased square cake pans.

To make bread, leave out the honey/cinn/vanilla and add 1 tsp. salt. Bake in

greased loaf pan. I usually mix up the batter without these ingredients,

split batter into 2. Pour one half into loaf pan for bread. Add honey and

flavorings to other half and make cake.

Can also add 2 bananas, mashed, for banana cake. Or 3/4 cup mashed butternut

squash and/or ginger/cloves for spice cake. Using pecan nut butter and lots

of spices resembles gingerbread. It's a very versatile recipe!

P.S. I make my own cashew butter a la NT procedure. Also, some oil may need

to be added to the nuts at the end of processing to butter in the fp to get

it completely smooth.

P.P.S. I processed raw nuts to butter adding oil to make it smooth, and for

the cake version, I added more honey too..

Shonda <healthyfitstrong@...>

Electrolyte Lemonade

3 organic lemons, yellow skin removed, white pith intact

3 tablespoons oil: flax, olive, or coconut butter (I use coconut)

1 organic pear, cored (I use two pears)

1 teaspoon Celtic sea salt

6 cups distilled water

6 tablespoons raw honey, maple syrup, or liquid stevia, to taste (I use raw

honey)

Blend all ingredients well in blender. A healing and remarkably refreshing

beverage. The lemon and oil detoxify while boosting the immune system.

Citrus restores absorption of fats. Add other fruits to enhance flavor, such

as peach or apple. An excellent beverage for keeping the bowels moving.

Makes one pitcher.

Flax seed oil is legal.

From Elaine: " The oil itself, in very small amounts, (and one will have to

reduce the prescribed dose by at least 50%) may be helpful. "

Contact me if you want me to help you with colonic, dietary, fasting or

cleansing planning.

Sheila Shea - Tucson AZ - 520-325-9686

http://www.intestinalhealthinstitute.com

Thai

Make " peanut sauce " for Chicken Satay by adding a little mustard,Tobasco,

and honey to Almond Butter.

Carol Frilegh <carolfrilegh@...>

_________________________________________________________________

http://liveearth.msn.com