RECIPES for the WEEK - 8/24 HAVE A GREAT WEEKEND

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SOUP

3 large organic tomatoes, chopped

2 Tablespoons green onions, chopped

Small handful fresh basil, chopped

1 avocado, peeled, pit removed

Juice from 1/2 a lemon

Approx 1 1/2 cups freshly-juiced carrots

Approx 1/3 teaspoon cumin

Place tomatoes, green onions, basil and avocado into large mixing bowl if

using immersion blender (or large blender or food processor). Pour in carrot

juice. Add cumin. Add lemon juice. Whiz up with immersion blender (or blend

in blender or food processor) until smooth. You may think it's a funny

color, but fear not. The taste is superb! If you'd like, you can strain it

before serving, but I like mine a bit chunky, with the veggies left in.

There you have it: A fantastic, chilled, raw, summer soup that's really good

for you and your family. I'm sure you'll all love it!

Note: If you really like avocado, go ahead and add a little bit in.

TZATZIKI

32 ounces SCD yogurt

1/2 seedless cucumber, peeled and grated

1 tsp salt

1 clove pressed garlic

1 tbsp fresh mint (or a dash of dried)

1/2 lemon

Drain yogurt for at least 8 hours until it's very thick. Sprinkle salt over

grated cucumber and drain through a strainer into a bowl for at least 1/2

hour. Press remaining water out with a paper towel when done. Mix yogurt,

cucumber, garlic, mint, and lemon together in a bowl and

refrigerate until ready to serve.

Note: I'm not ready for raw foods yet so I made the above recipe for my

family and set aside a version for myself which included only the yogurt,

garlic juice, lemon juice, salt, and **get this** some of the cucumber water

for flavor. It was all of the taste without the digestive challenges. I

made ground beef gyros and used this as a topping (mine of course was sans

pita bread).

" " <jamie@...>

Beef and Broccoli Pie

It’s really a quiche.

4 eggs

1 cup yogurt cream cheese (or dry curd cottage cheese, beaten smooth)

1 pound grated cheddar

1 pound ground round, browned, drained and cooled and crumbled

10-12 ounces broccoli florets, lightly steamed, cooled, and chopped

1 teaspoon basil

Blend yogurt cream cheese and eggs. Add basil. Add ground meat and chopped

broccoli and stir

well. Add grated cheddar cheese and make sure all ingredients are well

mixed. Turn into large, well-buttered pie pan. Bake at 325ºF-350ºF for 35-45

minutes, or until it sounds slightly hollow when tapped in the middle.

Notes: Fresh broccoli and trim the stems off before steaming, leaving just

enough to keep

the florets together. The rest goes in a veggie odds and ends bag in the

freezer that either ends

up in the dogs’ vegetable mix, or a soup pot for us.

>Variations: One favorite substitution to make this with spinach in lieu of

>broccoli. Use ten ounces baby spinach leaves, remove stems, steam for five

>to ten minutes, cool, press to drain well, then chop.

>Or de-string string beans, steam them, and chop them for an alternative

>vegetable.

>Chicken and cauliflower with a teaspoon of sage or thyme makes a nice

>combination – I

like Havarti or Swiss cheese with this.

>Any mix of legal cheese you like may work. Half cheddar and half Swiss

>works nicely.

>Another variation is to use this pie to use up any left over roast meats

>and steamed vegetables from other meals you may have prepared. Run the

>de-boned meat through a grinder on very coarse grind, or chop in a food

>processor. Chop and mixvegetables. Be sure to peel and seed all vegetables,

>as appropriate. Cook the vegetables more if you are new to the diet. This

>pie travels very well, and keeps well under some amazing conditions. I

>call this the " infamous " beef and broccoli pie The beef and broccoli pie

>is infamous because when we went to the UK in 2002, I planned to eat it

>for two nights – the night we arrived and the following day, figuring

>that by that time, I could have scouted the local environs for a

>restaurant that could meet my needs. As it turned out, my portions were

>over generous, and the pie lasted the entire week we were in England. By

>the time we arrived at the SCD get-together on Saturday, we had eaten beef

>and broccoli pie for dinner for five days running, and did not want to even

>look at anything resembling beef, broccoli and cheese combined. In fact, we

>didn’t have it again for almost three months after we got back from our

>trip!

" Wizop Marilyn L. Alm " <LouisianaSCDLagniappe@...>

PEACHY SCALLOPS

1 peach, peeled and sectioned

3-4 large scallops

2 cloves garlic, minced

1/3 sweet red pepper cut in chunks

1 tablespoon butter

salt and pepper to taste

white wine

Heat a medium skillet, add butter. Saute garlic and red pepper five minutes.

Add scallops and brown on both sides. Add peaches, stirring well. Add a

splash of white wine. Add salt and pepper last. Serve with a side garnish

of field greens and pour pan juices over.

Carol Frilegh <c.frilegh@...>

PIZZA SNACK

a few slices, legal yellow cheese

a few sun dried tomatoes

dried oregano

Preheat broiler. Set cheese slices, oregano and sun dried tomatoes on top in

a pan right under the broiler. Broil until cheese just begins to soften.

Tomatoes will become very crisp. Cool slightly

Carol Frilegh <c.frilegh@...>

Camping Food:

>I canned applesauce in little pint and 1/2 pint jars, so they didn't take

>up any cooler space. We also wanted to take food out on the bicycles with

>us and 1 jar served both of us.

>I also packed little cans of Dole pineapple in its own juice (once again we

>shared this portion).

>Bananas

>Cans of tuna (for the canned tuna we just opened a can of legal tuna on the

>road. Instead of mayo, we added a little bit of yogurt (pre seasoned with

>salt, pepper and mustard)).

>SCD pumpkin muffins (we use nut butter, although you could use ground

>chicken instead.)

>Yogurt Hard boiled eggs

>Regular eggs (we made omelets with leftover veggies, cheese and meat)

>Cheese

>Frozen green beans Onions

>Mushrooms

>Pre-cubed butternut

>Chicken

>Burgers

>Various spices and condiments

For drinks:

>Water

>Little cans of Dole pineapple juice (which served both of us when diluted

>(we took these on the road).)

>Little bottles of Welch's (which served both of us when diluted (took these

>on the road).)

>Regular sized bottles of Welch's

>1/2 Gallon of apple cider

>Tea and coffee bags

Meal

>Our favorite meal was 1 chicken breast each, with mushrooms, cubed squash,

>onion, salt/pepper, all wrapped up in foil and cooked in the coals. We

>cooked them for about 1 hour, roating them every 15 mins or so. So yummy!

>(I rarely cook in aluminum, so I don't feel guilty the few times I do.)

For the road

>packed my saddlebags with applesauce, pineapple or banana, tuna, and squash

>muffins. a little lunch cooler with ice, we packed double yogurts (one to

>use as mayo, and one to eat with

fruit), cheese, and hard boiled eggs.

At the camp site

>had several smaller coolers. One was a drink cooler, the second was a snack

>cooler, and the third was for meat and veggies. That way, we didn't have to

>rummage through one larger

cooler all the time.

>avocado would be a good addition use it in the tuna salad instead of the

>yogurt/mayo, or eat it as a snack. Squash buttons would be a great snack

>idea. cooked chicken which is ground in a food processor works as a flour

>substitute in many of the muffin and bread recipes (just keep cool). bake

>apples with cinnamon and honey.

>crunchy cheese crackers are good for munching. Kabobs for over a fire.

>a stew or soup made over a fire. Tell the story about Stone Soup and make

>up your own version using SCD legal ingredients instead, like using

>butternut in place of potatoes, etc.

Sharon in OH, " sharon_starcher " <Sharon_starcher@...>

Breaded Onions.

A rounded cup of almond flour (depends on how many onions you are making)

and some salt and pepper, put them in a bowl and mixed. Then took one egg

and broke it in a seperate bowl and wisked it. So, you dip the onion rings

in the egg, coat, then the almond flour, coat, and fry them in your choice

of oil until golden brown. !

Denell Mc <denell81@...>

Beef Jerky.

Just sliced the beef thinly -- it helps if it's frozen a bit first. Put on

the racks in a low oven, about 120 degrees, for about 8 to 10 hours. Laying

the beef strips on the oven racks means you do have to turn the meat a few

times so it all dries evenly. Don't forget to place pans or foil on the

bottom

most rack to catch the beef fats that drip out or you'll have an oven to

clean when you get back to your house once the storm has gone by.Since

Hurricane Ivan in 2004 I have purchased a beef jerky maker, which is a nifty

gadget that suspends the beef strips, so the meat dries evenly and doesn't

need attention.

Kim Mumbower <kimmumb@...>

Marilyn's Ranch Dressing

Per cup of half & half yogurt cheese

1 tablespoon (15 ml) dried chives

1 teaspoon (5 ml) dried parsley

1 teaspoon (5 ml) powdered onion (home-dried)

1/2 teaspoon (2.5 ml) powdered garlic

1/8 to 1/4 teaspoon (.6-1.25 ml) white pepper

1/4 teaspoon (1.25 ml) salt (needed to develop the flavor of the herbs)

Blend spices into yogurt cheese made with half and half. Add 1-4 tablespoons

of water to reach desired consistency.If your yogurt cheese is a little

thin, you may not need to add water. Cover and refrigerate for at least an

hour, better over night if you can stand to wait. This makes a good thick

dipping ranch cheese which goes great with veggies and Sue's crackers. Thin

with water if needed for use on a salad. Don't ask me why, but dried herbs

work best for this recipe. To make the dried onion, I peeled 3-4 yellow

onions and sliced them thinly. I laid the slices on the dehydrator trays,

and dried at 135F (57-60 C; please don't ask me what the gas mark is!) for

24 hours, flipping the slices (which dried apart into rings) halfway

through. If doing this in a regular oven, you could probably use perforated

crispy pizza trays, or cake cooling racks with parchment laid over them. To

make the dried garlic, I thinly sliced about a pound of peeled garlic and

laid it out on dehydrator trays. When the onion slices were fully dried, I

powdered them in the blender. You could also do it with a good stone mortar

and pestle or in a food processor. After dusting out the blender, I powdered

the garlic as well. Store in a glass jar with a tight cap, or in a ziplock

box. Powdered garlic and onion has lots of uses. I used commercially dried

chives and commercially dried parsley. " Half and Half " in the US is half

whole milk, and half single cream. It works out to a milk fat of around 15%.

I've just gotten access to real, unmucked cream and unhomogenized milk, and

am experimenting with how to make my own half and half. If you don't mind

the higher milk fat, I expect you could just use yogurt made with single

cream. Undried, it seems to be about the right consistency. Dripped, you may

need to add more water, as my cream yogurt sets up very firmly.I often get

out all the ingredients for this recipe and make up half-a-dozen packets of

it. Then I can just grab my yogurt cheese, stir the seasonings in, and put

it back to chill. I also set this up in triple batches as I get two three

cup (total 1.42 liters) containers of yogurt cheese out of one half gallon

(1.89 liters) of half and half yogurt after I drip it.

Recipe submitted by Marilyn Alm.

Thyme Chicken Salad

2 cups dark-meat chicken, cooked & chopped

1/2 cup raw cashews

2 stalks organic celery, chopped

Small handful organic fresh Italian parsley, chopped (may also use curly

parsley)

2 teaspoons fresh thyme, chopped

1/3 cup red onion, chopped

1/2 cup to 1 cup fresh, raw cream

1/2 teaspoon prepared mustard

Splash of organic olive oil

1/2 of a lemon, juiced

Place chicken, cashews, celery, parsley, thyme and onion in medium-sized

bowl. Add lemon juice, raw cream and mustard (the secret ingredient). Add

splash of organic olive oil. Mix well.

Note: Keep in the fridge. It can be made in larger batches for entertaining.

RASPBERRY ICE CREAM

This pretty, fruity ice cream is really a frozen mousse, so it freezes

smooth and soft without the need for an ice cream maker. It does have raw

egg in, so use eggs with a lion mark*, and don't give it to anyone you

wouldn't serve home-made mayonnaise.

9oz/250g fresh or frozen raspberries

3 eggs, separated

1/2 cup honey

¼ pintl cream yogurt

Mash the raspberries (use a small food processor or hand-held blender if you

have one) and rub through a sieve to get rid of the seeds.Beat the egg

whites until soft peaks form, then add half the honey and beat again until

the mixture is as thick and stiff as shaving foam.Beat the egg yolks with

the rest of the honey until pale and thick. Fold theraspberry purée, egg

whites and yolks all together. Beat the cream yogurt to soft clouds and fold

into the mixture.Scrape it all into a plastic box (don't worry about the odd

streak) and freeze.

Mara Schiffren <alcibiades@...>

Kidney Dish

1-3 cloves fresh garlic, chopped (to taste)

1 medium onion, chopped

Butter for sautéing

Approx 1 cup kidney, chopped thinly into 1/3 inch slice. Sauté garlic and

chopped onion in butter a few minutes, until softened. Add chopped kidney

and sauté over medium-high heat for approx 3-4 min, until evenly browned all

over. Take care not to overcook kidney, as it can result in a rubbery

texture. Remove from heat.

MARILYN'S SCD LEGAL PEPPERONI

http://www.scdrecipe.com/recipes/r_004_00375.php

GRAHAM CRACKERS

http://www.scdrecipe.com/recipes/r_014_00393.php

Hot Cross Buns

Basic cinnamon raisin bun, which would be easy enough to make, and then

they're slashed with a sharp knife, and the glaze put on. I suspect the

honey-egg white icing which is in... mmm, BTVC

" Wizop Marilyn L. Alm " <LouisianaSCDLagniappe@...> .

“Cheese Lace”

I bought eight toaster oven trays after I spent all day making a single

half-pound batch in the toaster oven. You can actually get away with one

toaster oven tray by using large cookie sheets, molding release foil to the

toaster oven tray, and then setting it on the cookie sheet for support. Now

I can do two pounds of cheese at once! Two pounds of cheese yields about 1

pound of cheese crisps. Place the oven racks in the upper two-thirds of the

oven. Sprinkle four ounces of grated cheddar (or other legal cheese) evenly

into each toaster oven tray. Place four toaster oven trays on each shelf of

a pre-heated oven – in the toaster oven, it was set at 150°F; in the large

oven, 215°F works the best. Let heat for about two hours. Remove, and see if

it is slightly dry, but still a little flexible. You don't want it gooey! If

it is dry, but still slightly flexible, remove the trays one at a time and

turn out onto a clean muslin towel. Use sharp scissors and cut each

rectangle into a dozen pieces. I cut it in half, then each half in half,

then each quarter in three. Place on paper towels or muslin towels and place

back in the oven for another hour. The towels help wick most of the oil

away. If you have an Excalibur dehydrator, I bought a set of bar wipes (you

can also use flour sack towels) at Sam's Club, which I fold on the

dehydrator trays. Place the chips on it and just let them dry at 150°F

overnight. If you do not have a dehydrator, you can lay the wipes on the

trays, place the crisps in them, and put them back into the oven at the low

temperature for a couple of hours. The bar wipes soak up the oil, and then I

can just toss them in the washing machine, instead of wasting roll after

roll of paper towels[1]. With the folded bar wipes, three toaster trays of

crisps fit on one dehydrator tray, but it is a good idea to leave a shelf

empty after two shelves of crisps to be sure the air can circulate properly.

Crisps store just fine at room temp; mine haven't lasted long enough to say

how long they’ll store. Cheese crisp variations can make all sorts of great

snacks. Using different cheeses and different spices, you can make a lot of

different tastes. Trust me -- the straight cheese crisps are what both

Doritos® and Cheetohs® wish they were. [1] However, do wash the crisp cloths

separately -- my husband made the mistake of tossing a set of his tee shirts

in with a set of crisp cloths and ended up with cheese-scented tee shirts.

Which he said he didn't mind, except it made him hungry all the time...

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

Soft Drinks

Mixing Welch's grape juice and sparkling water (be careful with these, they

are not all legal, read the labels) with no more than half being juice --

less than half preferrably. Sof Drinks leach calcium from our bodies and

encourage bone loss.

Shonda <healthyfitstrong@...>

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