RECIPES for the WEEK 7/18 Have a great SCdiet week-end + worth the wait.

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Green Smoothies

3 cups of spinach

a fist full of strawberries

yogurt

1/2 a banana (very ripe).

Occasionally I add other veggies, like avocado, carrots and zucchini.

Guerin kellyham73@...

Parsley Pancakes

5 cups hand chopped parsley (about 1 bunch)

(choping in food processor makes the parsley too runny6-7 eggs1/2 cup cheese of choice (i used Parm)Prep parsley, put in bowl. Add eggs and cheese.

Stir well until mixed. On a lightly oiled griddle

(or similar) scoop 1/4 cup of mix and pat down

flat, like a pancake. When egg is cooked enough, a spatula should slide right

under it without catching, flip and cook on other side until lightly browned.

Guerin kellyham73@...

Ice Cream

1/4 cup fresh lemon juice1/3 cup honeypinch of salt2-1/2 cups SCD yogurtWhat I like about the frozen yogurt is that it's another

food to have on hand in pinch.

Kris krislyn@...

Lemon Squares

http://uclbs.org/recipes/desserts/karinlemonsquare.php

Lemon/Lime Meringue Pie

http://uclbs.org/recipes/desserts/jidagthlmp.php

Super Easy Banana Ice Cream

peel and cut several well-spotted into three or so pieces.

Freeze til solid. Put in a food processor w. just enough

water to get the blade to turn. That's it and it comes out

JUST like soft serve ice cream

Ellen zagorskygoldberg@...

Sundae

peanut butter sauce (PB thinned w. some hot water)

layered w. the banana ice cream in a parfait glass and

topped w. a (real) cherry.

Ellen zagorskygoldberg@...

Sausage Recipe on my blog:http://eatingscd. wordpress. com/2008/ 06/13/sausage/ Stocker paul.stockfish@...

Grilled Halibut with Strawberry Salsa

Recipe for the halibut2 halibut fillets or steaks (8 ounces each) 1/2 cup olive oilSalt and pepper8 to 10 asparagus spears1 tablespoon minced garlic1 cup strawberry salsa (recipe follows)

Rub halibut with olive oil and season with salt and

pepper. Cook on a hot grill until the fish is flaky

and opaque, about 8 to 9 minutes total per inch of

thickness. Toss asparagus with garlic and season

with salt and pepper. Place on grill and cook until

tender but still slightly firm, about 8 to 10 minutes.

Place halibut and asparagus on plate. Drizzle

strawberry salsa over halibut. Makes 2 servings.

Recipe for the Strawberry Salsa

1 pint strawberries1 tablespoon honeyJuice of 1 lime2†1/4 tablespoons diced red onion4 jalapeÒos, diced 1 tablespoon finely chopped cilantro

Clean strawberries and remove stems. Dice all but

four of the strawberries. PurÈe the four strawberries

with the honey and lime juice. Place purÈe in a bowl

and stir in the diced strawberries, red onion, jalapeÒos

and cilantro. Let stand awhile to let flavors blend.

Serve cold. Makes about 2 cups.

Mara Schiffren alcibiades@...

SCD MICROWAVE COOKIES by 2 cups pecan flour1/4 cup coconut butter (oil)1/4 cup nut butter; I use cashew1/4 cup honey1 large egg white; 2 if small eggs4 large medjool dates; finely chopped1/2 tsp baking soda1 tsp vanilla1/4 tsp saltMix all ingredients in the food processor and spin

till it is in a dough ball. Form a log of dough on plastic wrap 1 1/2 to 2

inches thick and freeze. When you want a few cookies quick, slice 1/8

inch thick and bake in the microwave. I do 4 cookies at a time on a paper plate for 50-60

seconds. Carefully note how long your microwave takes. They will really burn if you guess wrong. Let stand

for 2-3 minutes (they will firm up a bit when they

cool.) Basically this is a somewhat soft cookie. If your

child likes a crunchier cookie, let set overnight

uncovered. Makes 2-3 dozen cookies (depending on how thick

you slice

PEANUT BUTTER ICE CREAM from Devorah6 eggs separated1/3 c. honey1 tablespoon. vanilla2 tablespoons peanut butterBeat yolks with honey Add vanilla and peanut

butter and beat again.Beat egg whites until stiff peaks form.Fold whites into yolks. Put into ice cream maker

OR Freeze for 1 1/2 hours.Mix together again to blend and refreeze.Keep mixing every 1/2 hour until it reaches ice

cream consistency.Tip: It may separate at first. It it will mix together

eventually

Squid "Noodles"

Calamari rings that are plain. Shook some tumeric on the rings so they were

very yellow then sauteed them for 3 minutes in

olive oil with minced garlic and a pinch of cumin.

salt

kuneshfamily@...

SAFE MAYONNAISE WITH PASTEURIZED

EGG WHITES1/4 cup egg white (egg white ONLY in the carton

- read the ingredients!)1/2 tsp ground mustard1/2 tsp salt1 tbsp vinegar3/4 cup oil (approximate)ear plugs (you can thank me later)Dump the egg white, ground mustard, salt, and

vinegar into your blender. Put your ear plugs on.

Turn the blender on to HIGH and start adding the

oil slowly. How slowly? Add it at a speed where

you think you will possibly never ever be done

with the mayo.Keep adding it slowly, untilthe

mixture starts to emulsify. If you look inside, at

the beginning you will be able to see right to the

bottom of the blender. Staring at the blade is kind

of scary, so look away now and then.You'll notice

a difference in the sound as the mayo starts to

glop together. Keep adding the oil slowly until it

has glopped together to the point where you can't

see the blade anymore - or if you can, it's

intermittent. Then stop the blender and you will

have mayo! Safe mayo! Germ free mayo! You'll

notice that I mentioned liquid egg whites only.

You'll notice that if you find liquid eggs, they have

about 20 ingredients. Liquid egg whites, however,

are just that.S Bridges slbridges@...

Food tag on Cheeses:

http://www.scdrecipe.com/food-list-tag/cheese/?tid=6 & oid=43 & sid=9d58963592071dbf38a0fa114269959c

Iskender KebabKebab Meat:(Make 1 day ahead)1.5 lbs hamburger.1 Medium OnionSalt to tasteApprox. 2 TBSP Dried ParselyPepper to tasteGarnish:1 Cup SCD legal tomato paste heated up with a few TBS water SCD legal Yogurt.2 TBS Butter (optional)Place one medium onion in a food processor and chop it very fine until it turns almost into a paste. Now add the hamburger, salt, pepper and parsely into the food processor with the onion. Mix until meat is finely ground. Form the meat into logs like the shape of a small salami and place on a large piece of plastic wrap. Roll the meat up in plastic wrap and place in the freezer overnight.The next day take the meat out about 30 min. before cutting. Use a knife or electric knife to shred the meat, slice as thin as you can.

Fry the pieces in a (preferably cast iron) frying pan on medium heat. They cook very quickly.Spread out the meat on a plate. Mix the (optional) butter with the warm tomato sauce and pour on top. Place a few spoons of yogurt on the side. Serve while still hot. Serve with a vegetable on the side. kuneshfamily@... My husband's favorite recipe