RECIPES for the WEEK 9/12 Have a great SCdiet week-end

[Guest guest]

Jay, Baluk jaybaluk@... WInnipeg Manitoba

youtube video:

Willing to help with the SCDiet.

Dr. Hoffman wrote the forward to BTVC.Here is a

radio interview with Ramacher, author of SCD

cookbook, "Healing Foods" Cooking for Celiacs, Colitis,

Crohn's and IBSTurn your speakers on to hear the podcast interview:http://podcast.wor710.com/wor/695432.mp3

Ramacher, Recipes

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

To order the book:

In WA [uSA] you can get the book from SCDiet@...

at http://scdiet.com/ scdiet@... Yellow Card of SCD

foods free from Chalmers scdiet@... For grocery

shopping or giving to the chef when eating out. Give your

name and address to get it [snail mail] USA postoffice.

Video How to Brine Turkey, etc.

http://video.about.com/bbq/How-to-Brine-Turkey.htm

Chicken Baking

Soaking the chicken in salted water before cooking. You can

also add garlic, ginger,herbs, or whatever strikes your fancy. I

like French tarragon and rosemary. The chicken will pick up

those flavors and be very tasty and aromatic without any help

from sauces. You could do your sauces separately and top the

chicken at serving time if you wish to avoid having them watered

down.Here's how to brine:Put about 1-1/2 quarts of water in a pan along with your chosen

herbs and spices and 1/4 cup of salt.Bring water to a boil and reduce to a low simmer for about 15minutes, stirring to dissolve salt.Remove from heat and allow to cool COMPLETELY. It should

be not warmer than room temperature when you add you chicken.Place chicken in cooled brine and refrigerate overnight.Rinse chicken and cook as you normally would.You may need to tinker with the amount of salt and length of

brining to suit your taste for salt.I didn't used to like turkey, but when I brine it like this, I can'tget enough. Stocker paul.stockfish@...

http://eatingscd.wordpress.com/

eatingSCD.wordpress.com http://www.youtube.com/eatingSCD

Beet Brownies

http://www.pecanbread.com/new/beetrecipe.html just posted a very moist and delicious beet "brownie" 2 c. nut butter other than peanut 1 tsp. bak soda2 eggs1 c. honey1/2 c carrot puree1/2 c beet pureeBaked at 300 for 15 minutes in a cake pan

Frosted with the peanut butter frosting

Sheila's PB & butter frosting.1 Cup butter3/4 C honey1-1.5 teaspoon of vanilla extract1/4 Nut butterCream room temperature butter (Mix it until it starts to

lighten). Add honey and vanilla and mix well. Add peanut

butter and mix well again.PEANUT BUTTER CARAMELS by 4 tablespoons butter1 cup honey4 teaspoons vanilla1/4 teaspoon salt1 cup peanut butterIn 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

New Blanched Almond Cookie

3/4 cup blanched almond flour1/3 tsp. baking sodacinnamin to taste (or sprinkle on top)1 teaspoon honey (or more)1 egg2 heaping tablespoons of almond butterAdd pureed squash until batter is cake batter consistancy.

(Butternut seems to really taste good!!!)(I also add Kirkman's unflavored calcium powder to this

for supplementation.)Vanilla may taste good in it, but I am afraid to use it.Grease cupcake pan with a few drops of olive oil in each

spot.Bake at 350 for 15-20 minutes, or until golden brown. Rishel dentaldiva2@...

A Recipe with Pureed Cucumber

1 medium cucumber English*, peeled and sliced2 tablespoons shallots chopped

2 tablespoons fresh parsley chopped2 tablespoons fresh dill chopped2 tablespoons lemon juice3/4 cup SCD Yogurt

salt to tasteground pepper to tastefresh mint leaves for garnishSprinkle salt on cucumber slices.Sit slices in colander to drain for 1/2 hour, then rinse them

and pat dry.Puree cucumbers, shallots, parsley, and dill in a food

processor or blender.Transfer puree to a large bowl, add lemon juice and

yogurt and mix well.Season with salt and pepper.Serve well chilled, garnished with mint leaves.NOTES: *English cucumbers are long and thin, and usually

sold wrapped in cellophane.

They have fewer seeds than regular cucumbers. I peel the

cucumber, then cut into several long sections, and cut out

the seed portion, before slicing and salting.Updated for Specific Carbohydrate Diet in 2008, use the

SCD yogurt, and by adding "peeled" to the preparation

method for the English cucumber.Shallots are small

mild-tasting onions. I usually replace them with the green

portion of scallions, also known as green onions or spring

onions. enginuity4@...

Ginger Ale

2 organic ginger root tea bags

steep in 1-1/2 cups hot boiling water for a few minutes. add honey to the tea (Add according to your taste...but, we

usually add about 1/2 to 3/4 cup honey).

Mix the honey in until disolved.

This mixure is good to make 3 to 4 large glasses of soda.

Pour about 1/2 C. of the ginger/honey into the bottom of a

large glass.

Add sparkling water and ice. craignord@...

Mouse-In-The-House Salad by on http://www.scdiet.net/

http://nomorecrohns.com/Documents/MouseHouseSalad-2.pdf

1 small carrot 1 large tomato 1 green onion 2 Tbs. lemon or lime juice 2 lettuce leaves 2 slices of Cheddar cheese 1 large pear 4 raisins Fill a cereal bowl with water, then add the lemon or lime

juice. Set aside.Cut the pear in half and cut out the core

and stem. Peel each half with a vegetable peeler. Drop

the pear halves in the lemon-water to keep them from

turning brown. Take them out and let them drain. Save

the water. Peel the carrot and cut off the top and bottom.

Slice 4 thin coins off the carrot. Cut a little bit off the

bottom of each carrot coin to make one flat edge and set

them aside to be used later. Munch on the remaining

carrot while you continue. Wash the tomato and cut out

the stem end. Cut off the top, then slice off two nice thick

slices. Cut the root end and most of the green ends off of

the green onion. Make a few long cuts in the white part of

the onion and drop it in the water. This will make the ends

separate and fan out a little bit. Wash the lettuce leaves

with cold water and pat them dry with a paper towel.

Place1 lettuce leaf on each salad plate.Place a tomato

slice on top of the lettuce.Place a cheese slice on top of

the tomato,and then a pear half on top of the cheese.You

are now ready to create the mice. Stick one piece of

onion for the tails into the wider half of each pear. Stick

a few pieces of onion on each side of the thinner half of

each pear for the whiskers. Push 2 raisins into each pear

above the whiskers for the eyes. Push 2 of the carrot coins

above the raisins for ears.

Cashew banana pudding/icecream1 cup finely chopped cashews1 cup water2 small ripe bananas12 egg yolks1 tsp legal vanilla1/3 cup honeySoak the cashews in the water for an hour (or more). Put

cashews and water in a blender or food processor. Puree

until smooth. Add bananas, egg yolks, and vanilla. Blend

until smooth. Add honey and blend. Pour mixture into a

double boiler and cook over medium-high heat, stirring

constantly, until thick. Pour into small bowls and refridgerate for pudding, molds and freeze for popsicles,

or freeze for ice cream.

Happy happyathomefamily@...

To find recipes

on http://www.scdiet. net/ under SCDiet Recipe Links

click on the first link and click on C. to find, etc.:

COCONUT PUDDING http://www.scdrecip e.com/recipes- dessert/coconut- pudding/

2 eggs1 cup shredded unsweetened coconut*

1/4 cup honey1 cup water

Beat together eggs and honey. Set aside. Boil exactly one cup water. Pour boiling water into

shredded coconut. When coconut is moist (about 1 minute) combine wet

coconut with egg and honey mixture. Mix thoroughly. Pour the entire mixture into a nonstick loaf pan. Bake in preheated 350 oven for 1/2 hour (the result should

have a lovely golden colored and the edges should be

browned) The "pudding" will be in two layers - the eggy, flan-like

custard on the bottom and the coconut (much like a

macaroon) on the top.

Deb

Note: *Shredded Unsweetened Coconut - available

WA SCD™Store *Lucy's http://www.lucyskitchenshop.com/ lucy@... SHIPS AROUND THE WORLD

Call Toll-Free 888-484-2126 Outside United States

360-647-227

Note: Though mine didn't separate the way Deb

mentioned. (That may be because I wasn't sure about one

step - whether we were supposed to drain the coconut

after wetting it or not - I didn't drain mine and I was very

happy with the texture the way it came out - which was

not separated.)

I changed it a tad,

added vanilla to taste

1/3 teaspoon seasalt

cinnamon (to taste).

But, as with bread pudding, it would also be delicious with

other things added in - raisins, nuts, berries, cranberries,

etc. Next time, I'll try it that way. I served it with fresh

banana slices, which was a good match. Mara Schiffren alcibiades@... on KosherSCD

SWEET FRENCH WAFFLES by "Debbie" 3 Large eggs1/4 c. SCD dripped yogurt1/4 c. Farmers cheese

2 Tbls. Melted butter1 Tbls. Honey1 teas. Vanilla extract1/4 c. Almond flour1/4 teas. Salt1/2 teas. Baking soda1/4-1/2 teas. Cinnamon2 Tbls. chopped pecansIn large bowl, mix first 6 ingredients until creamy.

Add dry ingredients and mix until well blended

and creamy.

Prepare as usual for your waffle maker.Here's the ingredients for a TRIPLE BATCH:9 Large eggs3/4 c. Dripped SCD yogurt3/4 c. Farmers cheese or DCCC6 Tbls. Melted butterScant 1/4c. Honey3 teas. Vanilla3/4 c. Almond flourScant 1/2 teas. salt1 1/2 teas. Baking soda1 teas. Cinnamon1/4 c. Chopped Pecans

Smoothie 1 cup grape juice

1 cup water

1 cup ice

1 banana

4 tablespoons yogurtsaccarhine or vanilla

Mix together and put in a fancy glass and drink

Kay-lynn redwriter1@...