RECIPES for the WEEK 10/17 Have a great SCdiet week-end

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GELATIN FRUIT JUICE SQUARES

In a saucepan

2 cups of Welch 100% Grape Juice

1 cup of water til boiling.

In a separate bowl

I mix 4 packets of Gelatin

1 cup of grape juice

Let stand for 1 minute.

When the water/juice reaches boiling point,

pour it into the bowl and mix well and let it stand for 5 minutes before pouring into a glass dish.

It is ready to eat after sitting 4 hours or so in the

refrigerator! (you can even do 2 cups water,

1 cup of welch if you prefer - the grape taste will

be less strong)S Dellis steffi@...

Treats

2 cups walnuts1 cup honey1/2 cup cinnamon1 teaspoon vanillaIn a large bowl, mix honey, cinnamon, and vanilla into paste.Stir in walnuts until thoroughly coated.Form into small clusters.Dehydrate for at least 24 hours.I didn't use the much cinnamon. I just started with a several tablespoons and added to suit my taste.If you don't have a dehydrator, you could put in oven on lowest temp and check after 12 hours and see how they are coming along. These things taste great!!!

droberts7163@...

Coconut and Raisin CustardMakes 6500 ml (2 cups) coconut milk/cream5 eggs - whisked100 g (1/3 cup) honey1 tsp vanilla essence50 g (1/4 cup) raisins6 strawberriesPreheat the oven to 150C/300FCombine the coconut milk, eggs and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into the ramekins. Evenly distribute the raisins amongst the ramekins. Place the ramekins in a heatproof dish filled with water reaching half way up the ramekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving. Decorate with slices of strawberries. Ramacher sandra@...

SCD Mac and Cheese -Torta Provencal

[sCD Mac and Cheese recipe - doubled and with herbs

and garlic and parmesan cheese added used as a layer

to cover sauteed veggies. And then baked together.]

1 cup about of dry curd cottage cheese

mix 1 egg

1/2 cup blanched almond flour

saltpepper

1/2 cup about, of grate cheddar cheese,mix all together

Butter a small crock dish (personal pan size). Put themixture in, grate a little more cheese on top. Bake at 350

for about 15 minutes or until it is lightly browned on top.

It turns out like baked mac and cheese.

Add a layer of parmesean cheese on the top like 2/3 of a

cup cooked it even further under the broiler until it turned

a nice golden brown and got all bubbly, crunchy,

carmelized and delicious. by Jodi

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Started with a whole big onion added red pepper,

eggplant, zucchini, garlic and fresh herbs,cooked in .5 oil/.5 butter,

Sea salt

pepper

Let that cook down for a while.(It also would have been good with some tomato - but I

was out. Or a few black olives added in.The specific of

the veggies are mutable.)In the meantime I prepared 2X the Mac and Cheese recipe

made it in a bowl, and to that I added some more fresh

herbs, chives, sage, thyme, and garlic.When the veggies were well cooked, put them in the

bottom of a pyrex pan baking dish (no greasing needed),

and then spread the Mac and Cheese mixture on top with

the added parmesan, as per Jodi's suggestion. And baked

it for 30 minutes at 350 or 15-20 minutes at 380 in a

convection oven. Until golden brown on top.Mara Schiffren alcibiades@...

ALMOND YOGURT by Donna BeckerNUT YOGHURT RECIPE2 Cups almond flour from blanched almonds( OR (equivalent to) 1 1/3 cup whole blanched almondsOR (equivalent to) 2/3 Cup plus 1 T almond butter from blanched almonds)2 TBL clear honeyWARM WATERYoghurt starter (ProGurt by GI ProHealth)MAKING ALMOND MILK1 Begin warming up your yogurt maker.2.Put nuts or nut flour into food processor and turn into nut butter. (OR use nut flour in blender and skip this step but the end product will not taste as smooth and

the final bacterial cell counts may be lower).3. Add 2 tablespoons of honey4. Add enough warm water (approximately 100F) to get a total of 4 cups.5. Blend for 10 minutes.TURNING ALMOND MILK TO YOGURT6. Make sure your almond milk is not higher than 100F.7. Add 1/8 tsp GIprohealth starter to 1 quart of almond milk.8. give a few quick pulses with blender to mix.9. Pour into container in yoghurt maker.10. During first few hours of fermentation the fermenting almond milk will separate causeing a clear watery liquid in bottom. If you take the time to mix this layer back into the upper layer at specific points duringfermentation process, you will have a thicker, better quality product, in the end. Mixing should be on the bottom of the vessel, gently,

with a wire whisk, after 1 hour and again between 2-3 hours, and if

possible once between 5-10 hours.OR If these mixing steps are not possible you will still have a yogurtbut it will not be as thick. Iit will be more like watery pancakebatter. If only some mixing steps are possible than do what you can. Ioften start my yogurt at night and do the first few mixing steps before bed.10. Ferment for 12 hours. OR you want it done in 8 hours than use double the starter and you will get a nice yogurt in 8 hours. OR you havestarted it and it will be done at time you wont be home than use a timer and have it shut off at the scheduled time. It will be fine at room temp until you return (within the next 4 hours or so).11. Place in the fridge 5-8 hours. It will get thicker.TURNING YOUR ALMOND MILK TO A SUBSTITUTE FOR DRY CURD COTTAGE CHEESE (OR JUST A

THICKER YOGURT)12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve13. Pour the yoghurt in the cheesecloth so that it can drip.OR Donvier makes a little container with a cover and a screen that ismade for dripping yogurt which is available throughwww.lucyskitchenshop.com14. Drip for about an hour, or longer if you'd like the yoghurt thicker15. By pressing the dripped yoghurt further, you can make something that resembles cheese.16. If you want to drip it and then freeze it to use in recipes than it will no longer be able to have live organisms in it but it will still be perfect for cooking. If your yogurt gets old it is no longer live(greater than 2 weeks) than you can drip it and freeze it and use

inplace of dry curd cottage cheese in any recipes. (Dont throw it out - it makes a nice ingredient for many recipes that normally would have dairy in it).

Garlic Tea

In Mexico, or Spain for that matter, garlic tea is served up for coughs or colds. People swear by it! The garlic oils inhibit cough and cold microbes, and they are effective decongestants. Lemon juice reduces and thins mucus, which makes it easier to unclog a stuffed up respiratory system. Lemon juice also changes the body's pH, making it less hospitable to viruses and bacteria. Adapted from Prevention magazine. 3 cups water 3 garlic cloves, cut in half 1/2 cup honey 1/2 cup fresh lemon juice In a saucepan, bring 3 cups of water and the 3

cloves of garlic to a boil. Turn off the heat when the water boils, and add 1/2 cup of the honey and 1/2 cup of the fresh lemon juice. Strain.Sip 1/2 cup, warm, three times a day.Refrigerate extra to use the next day.

Garlic Tea 4 cups of boiled water 5 medium-sized cloves of garlic, crushed juice of 1 lemon, freshly squeezed1 teaspoon raw ginger, grated Boil 4 cups of water. Remove the water from the heat. Add crushed cloves of garlic (preferably certified organic), lemon juice, and grated raw ginger. Let it steep for 20 minutes. Strain and drink 4 cups throughout the day for at least 7 days to treat a respiratory ailments. Drink it hot or cold. It can be kept at a very low heat to keep it hot. It keeps well in the refrigerator for 24 hours

Pearl String bluetulip53@...

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