RECIPES for the WEEK 9/19 Have a great SCdiet week-end

[Guest guest]

4 Sisters' Coconut Cream Pie:

2 tbl. pure gelatin dissolved in 4 tbl. water.

Then heated on the stove top on a very low heat until smooth1 cup dripped SCD yogurt (I used whole milk)1 cup SCD yogurt (also whole milk)1 tbl. legal vanilla extract1/2 cup coconut cream* (well mixed, if it has separated)1/2 cup honey

Mix in blender. Pour into pie plate (no need to butter pie

plate).

Chill until set.

Top with toasted coconut (put pure flaked coconut on a

toaster

tray. Put on "toast" setting and don't move away from the

toaster! It takes a very short amount of time for it to

brown!)

*Coconut Cream bought from Tropical Traditions

http://www.tropicaltraditions.com/coconut_cream_concentrate.htm

Ellen ZagorskyGoldberg zagorskygoldberg@... Boston

Cranberry Orange Muffins

1 egg1 cup well-dripped yogurt1/2 cup vegetable oil2 to 2-1/2 cups blanched almond nut flour (or nut butter)1/4 cup honey1 or 2 tsp baking soda1/2 tsp saltFinely zested orange peel is legal, but can be problematic at the beginning of the diet. Cook cranberries

Put in paper baking cups in the Muffin Stonewear

http://www.pamperedchef.biz/bridgette?page=products-detail & categoryId=9 & productId=1016 & itemId=1465

375* 15 to 20 Minutes

Chicken muffins - no nut flour

2 cups of the chicken meat (poached)

1 cup pureed veges (my favorite is pureed butternut squash,

but I have used carrots, broccoli, green beans, and spinach

1/3-1/2 honey (use 1/2 if making them like dessert,

1/3 if you want them to taste more like chicken

3-4 eggs (depending on how you like them but don't use less.the

muffins become too dense

1 t baking soda

2 t cinnamin or other spices

1/2 t cloves

1/2 t nutmeg

Use muffins cups and fill 3/4 of the way full. Bake at 325

for 30-35 minutes. They will rise nice in the oven but fall

slightly when cooling.

Singer ctsigner@...

**SCDâ„¢ NOMORECROHNS ERIN

http://nomorecrohns.com/default.aspx

Lunch planner:http://nomorecrohns.com/Documents/Mix_and_Match_Easy_Lunch_Planner.pdf

Ramacher, author of SCD cookbook,"Healing Foods"

Cooking for Celiacs, Colitis, Crohn's and IBSTo get her book:

WA SCDâ„¢Store

Yellow Food Card of SCD Food Card free Email

scdiet@... For grocery shopping or giving to the

chef when eating out. Give your name and address to

get it [snail mail] postoffice.WA SCDâ„¢Store *Lucy's http://www.lucyskitchenshop.com/ lucy@... SHIPS AROUND THE WORLD

Call Toll-Free 888-484-2126 Outside United States 360-647-2279

Recipes

http://flog.cookingforceliacscolitiscrohnsandibs.com/category/recipes/

Thanksgiving Menu

http://flog.cookingforceliacscolitiscrohnsandibs.com/

Download: THANKSGIVING MENU SUCCULENT ROAST TURKEY,

WHITE BEAN & APPLE STUFFING,TURKEY GRAVY,ORANGE & CRANBERRY CHUTNEY

BUTTERED LEEKS WITH PRUNES,HONEY GLAZED CARROTS,LIMA BEAN MASHPUMPKIN PIE

http://www.cookingforceliacscolitiscrohnsandibs.com/media/Thanksgiving-Menu.pdf

Ramacher sandra@...

Pumpkin bread/muffin recipe

Preheat the oven to 150˚C/300˚F400 g (4 cups) blanched almond flour1 tsp baking soda½ tsp salt3 eggs60 g (¼ cup) butter - softened200 g (1 cup) fresh pumpkin – cooked,mashed60 g (½ cup) walnuts – chopped1 Tbs orange rind – grated - not for beginners½ tsp ground ginger

Line a 10 x 21 cm/4 x 8 inch loaf tin with baking paperCombine the almond flour with the baking soda and salt.

In another bowl whisk the eggs with the butter and add

the pumpkin, walnuts, orange rind, and ginger. Combine

the almond flour with the egg mixture until smooth. Pour

the dough into the prepared loaf tin and bake for 1 hour, until the top of the loaf feels firm. Remove from oven and

cool completely. Store in the refrigerator. Makes 1 Loaf Ramacher sandra@...

HOW TO MAKE GHEE video

http://www.youtube.com/watch?v=cjOshVO-Alo & feature=related

Sent in by Jodi jodah235@...

Peanut Butter Machine

http://www.lighterside.com/product/code/67271.do?showPrevNext=false

Roasted Red Grapes with Honey and Thyme

1 pound red seedless grapes, rinsed and stems removed1 Tablespoon extra-virgin olive oil2 teaspoons fresh thyme leaves, stems removed

(or 1 teaspoon dried)1/4 teaspoon salt1/4 teaspoon freshly ground pepper1 Tablespoon honeyPreheat oven to 400 degrees F.In a large bowl (or in a gallon size Storage Bag), gently

mix the grapes with the olive oil, fresh thyme leaves, salt

and pepper. Arrange the grape mixture on a large baking

sheet in a single layer. Don'tovercrowd the grapes on the

sheet. Bake the grapes at 400 degrees F,shaking the

baking sheet occasionally until the skins begin to split,

about 15 to 18 minutes. Remove the grapes from the oven

and drizzle them with the honey. Serve the grapes

immediately or let them stand at room temperature until

you're ready.

Sent in by kds@...