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

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MINCE PIES on http://www.scdrecipe.com/cat_allrecipes.htmlhttp://www.scdrecipe.com/recipes-pie/mince-pies/ Christmas Plum Pudding on http://www.scdiet.org/2recipes/indexa.htmlhttp://www.scdiet.org/2recipes/cakes01.html#ChristmasPlumPudding Christmas Cake on http://www.scdiet.org/2recipes/indexa.htmlhttp://www.scdrecipe.com/search/?q=cake & x=25 & y=4 Holiday Ideas http://www.pecanbread.com/holidayideas.htmlChristmas Reicpes http://www.pecanbread.com/recipes/christmas.html

http://www.scdbakery.com/products.htm Christmas Munchkins: Almond Flour, Honey, Apple Spread, Egg Whites, Baking Soda, Salt, Vanilla, Ginger, Cinnamon, Nutmeg. Qty 15 $12.00SCD Bakery (Dartmouth, MA) by Jill RainvilleOrder: http://www.scdbakery.com/sitemap.htmhttp://www.scdbakery.com/products.htmhttp://www.scdbakery.com/Order Line: (508) 997-1190, Phone: (774) 263-8790Email: Jill@...

Carrot Pie

1/2 C honey1/2 t salt1/2 t nutmeg1t cinnamon1/2 -1t ginger1/8 ground cloves1/2 t grated lemon rind2 eggs1 c dripped SCD yogurt2 C cooked and blended carrots.

400 degrees 40-45 minutes

Pat Bourgo pat_bourgo@...

Baked Kale Chips

"These are a low calorie nutritious snack. Like

potato chips, you cannot stop at just eating one.

They are great for parties and a good

conversation topic.

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C).

Line a non insulated cookie sheet with parchment

paper. With a knife or kitchen shears carefully

remove the leaves from the thick stems and tear

into bite size pieces. Wash and thoroughly dry kale

with a salad spinner. Drizzle kale with olive oil and

sprinkle with seasoning salt. Bake until the edges

brown but are not burnt, 10 to 15 minutes. Misty Kimble miztydawn@...

SCD-Style Dried Cranberries

1 bag (12 oz) fresh whole cranberries

1/2 cup honey or saccrhine substitute of your choice ( to taste)

1/2 C water

Put cranberries in large skillet, and pick through to remove

soft and/or brown ones. Add honey. Pour over cranberries

and stir. Heat on medium high until cranberries pop, about

4-5 minutes. Stir every minute or two. When all seem

popped, turn off the burner and let them cool for 10

minutes. Squish them down with the back of a large spoon.

Don't worry if it seems they are melding together. Let cool

another 5 minutes or so. Cover baking sheet with three

layers of paper towels and a piece of parchment paper.

(I'm sure this would work great in a food dehydrator.) I

don't have one. Can get one from Lucy

WA SCDâ„¢Store *Lucy's http://www.lucyskitchenshop.com/

Dehydrator http://www.lucyskitchenshop.com/excalibur.html

Email to: lucy@...

SHIPS AROUND THE WORLD Call Toll-Free 888-484-2126

Outside United States 360-647-2279

Spread cranberries on the parchment. Have faith -- they

will mostly "individuate" again as they dry. If unpopped

ones remain, squish them down now. Put in oven and turn

heat down to 150 F. 2-4 hours, or 170 F .8-10 hours. Replace parchment and flip paper towels over. (You

don't have to do this, but it speeds up the process.) Start

checking after 6 hours. Total time depends upon humidity

and other factors. It usually takes me about 8 hours. It also

depends on whether you want to dry them to the point

where they still have some "give" or whether you like them

"crispier". Separate them, and store covered (zip-type bags

work well).Kathy s2kredhead@...

Pie Crust

I got creative with the pie crust recipe from

Raman Prasad's book:

1. Adventures in the Family Kitchen

2. Recipes for the Specific Carbohydrate Diet

WA http://scdiet.com/store/page1.html

WA http://www.lucyskitchenshop.com/cookbook.html

MASS http://www.scdrecipe.com/home/ etc.

1.5 cups of almond flour

1 egg

1 tsp vanilla extract

1 tbsp melted butter

1/2 tbsp honey (or to taste)

I mixed all of these ingredients together with my dough

blade in my food processor (can easily do by hand as well).

Here is what I did:

Generously buttered the glass pie plate, made the crust go

up only half of the side of the pie plate, spread the crust

out very thin (I got two crusts out of a dough batch that

started with 1.5 cups of almond flour) and then added the

pie filling until it completely covered the crust. Next I baked

the pie at 425 degrees for 7 min then reduce temp to 300

degrees and baked for an additional 30 min. I would recommend making this pie a couple of times for

yourself before sharing. It is great, but you may want to

tweak it a bit to suit your tastes.

Summer Whitten summer@...