SCDiet] SCDiet RECIPES for the WEEK 2/28/09

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Crockpot Turkey Meatloaf.Serves 6 to 8

¼ cup SCD ketchup1½ teaspoons vinegar (unseasoned vinegar, cider vinegar or BALSAMIC-STYLE VINEGAR

http://www.scdrecipe.com/recipes-dressing/balsamicstyle-vinegar/ )¼ cup finely chopped fresh flat-leaf parsley2 large eggs, lightly beaten1 cup fresh SCD bread crumbs1 large onion, finely chopped2 medium carrots, finely chopped2 medium zucchini, finely chopped1 teaspoon dried thyme½ teaspoon salt½ teaspoon pepper2½ pounds ground dark turkey2 feet parchment paper, folded in half length-wise.

In a large bowl, combine ketchup, vinegar,

parsley, eggs and bread crumbs. Let stand for

5 minutes. Add chopped onion, carrots,

zucchini, seasonings and ground meat. Mix

well with your hands. Mixture will be moist. Line

the bottom and sides of your crockpot with

parchment paper. Shape the meatloaf and set

onto the parchment. (Form the meatloaf so that

it sits on the parchment paper only.) Have the

parchment paper extend beyond the meatloaf

for ease in removing the cooked meat. Fold

excess paper over the top of the loaf before

placing the lid on the crockpot. Cover and cook

on low heat for 8 to 10 hours or on high for 4 to

5 hours. Remove meatloaf from pot using

parchment paper. Let meatloaf rest for 15

minutes before slicing. For thin slices to use in

a meatloaf sandwich, refrigerate meatloaf

overnight. TIP: For extra flavor, spread additional

ketchup over meatloaf 30 minutes before cooking

is completed. Each serving

Kim altataso@...

Tuna Patty

2 cans of tuna

1 egg hard boiled

2 big dollops of SCD hummus

http://www.scdrecipe.com/recipes-bean/hummus/

spices

white pepper

added some water to make it fluffy

Pork rinds; are not kosher, but legal

Make pattys and cook in skillet.

henny@...

Juicing Pineapple

Cut some fresh ripe pineapple Place it blender with a small amount of water

Gradually add more water.

You will have a puree of pineapple juice.

Filter out pulp and if necessary add more water.

For the enzymes it is best to make it fresh

Drink within 30 minutes.

Sheila Trenholm sheilat@... h

L'Equip Visor Model 509 that costs $229.00

One pound bag of baby carrots 5 cloves of garlic Pour into glass

Add equal amount water

Drink within half an hour of making it as enzymes reduce the

longer you wait.

Leigh lillysmom10@...

Green Drink

Spinach - but it's a lot of work - washing the spinach ( 2 -3 large

handfuls), sorting the brown leaves out, and juicing gets messy

sometimes - but it is deliscious and you dont need a big glass

to get the benefits -

Add celery (3 stalks) or Anise ( a few chunks) and perhaps a

handful of sprouts - really whatever is in season and goes to your

taste. Again equal parts water to juice for SCD'ders.

If juice is too pungent to taste then add apple to mellow it out.

Leigh lillysmom10@...

My Favorite

4 - 6 apples of various types

Stalk or two of celery

One small beet (beet is very strong so you don't need a lot)

A few carrot

A chunk of fresh anise if you have it (or dust the finished product

with powderd fennel).

There are some good juicing resources for more specific info.

Google "raw" or "juicing" and see what you find.

Start simple. Get a good juicer.

Make single juices to see how you tolerate them - then make

combos to you taste. Also beginners do NOT down large glasses

and do NOT drink multiple glasses in one day - start easy and

small and see how it works for you. Give it a week before you go

nuts. One step at a time. Leigh lillysmom10@...

Nut Brittle recipe from Raman Prasad's book pg 72

SCDâ„¢Stores on http://scdiet.net/ at the bottom of this link(Any nuts can be substituted for the amounts given here.

I actually don't use pistachios - allergic.)1 cup cashews2 cups shelled pistachios1 cup walnuts2 cups almond slivers1.5 cups of honey1.5 sticks of butterPreheat oven to 325 degrees. Dry roast or toast all the nuts

by spreading them on a baking tray and baking them until

golden brown, 15-20 minutes. Let the nuts cool and mix

them well in a bowl. In a large saucepan, heat the honey

until it simmers, then add the butter. Whisk the butter into

the honey until the mixture becomes sauce-like in

consistency. Remove the sauce-pan from heat and stir in

the nuts until they're thoroughly coated. Pour the mixture

into a 9 by 13 baking pan, spreading it out evenly.Place the

plan in the freezer for 1 to 1.5 hours. Make sure the brittle

becomes hard and can be cut with a knife. Remove from

freezer, cut the brittle into small squares, wrap each one

individually in wax paper, and return the freezer for storage.This recipe makes 20-25 two-inch squares.le on d_williamson04@...

This cake is amazing! The taste and texture are to die for, and it rivals any great non-SCD cake. You could substitute almond butter or flour. I have tried it both ways.There are two variations, one for beginners and one for thosewho are at more advanced stages in the diet. The beginners' version uses honey. If you are making this, make sure your pearsauce is extra thick and cook at 325 for longerthan an hour until the cake is firm in the middle.For the advanced version, pears and raisins are cooked together with cinnamon and nutmeg until the raisins are very soft and plump. No honey is used. I think this version is even more delicious.You could experiment with different spices. I once added

twocloves to the pearsauce.You could add frosting from BTVC, but we don't particularly like frosting at our house. I once served it to guests witha topping of pecans sauteed in butter and a drizzle of honey.It really took it over the top and made for great presentation. Oven temperatures can vary, so keep an eye on the cake the firsttime you make it. An immersion blender is a great gadget for this cake. I blend mypearsauce as well as the final batter with it. If your pecan flouris a little grainy, this makes it finer.Birthday Cake Recipe

2 cups pecan flour (or butter)3 large eggs, room temperature3 medium RIPE pears, any variety1/2 cup golden raisins OR 1/2 cup honey1/2 cup water2 tbsps. vanilla (yes, tablespoons!)1 tsp. cinnamonpinch nutmeg1/2 tsp. sea salt2 tsps. baking sodaDo ahead of time steps:Make pearsauce by cooking pears with cinnamon and

nutmeg and half a cup water, and raisins, if using. If using

honey, mix into the pearsauce while it is still warm. Puree

in blender. Make pecan flour by grinding two cups of

pecans (packed) in the food processor. Line a 9 by 13

heavy cake pan with parchment paper and grease well

with coconut oil. Preheat oven to 325.In a large mixing bowl, combine eggs, pecan flour/butter,

pearsauce (with honey or rainins), baking soda, salt and

vanilla. Mix well with an electric mixer or immersion

blender until smooth. Pour into cake pan and bake for at

least one hour and upto an hour and 20 minutes. The

baking time will depend on how thick your batter is, and

your oven temperature. Cool in pan on cooling rack and

then turn out. Do not attempt to turn out while it is still

warm. If cake seems too soft in the middle, put it back in

the oven for a little longer.The cake will be dark brown in

color and an inch and a half thick. It is moist and delicious. Rahim sabrinarahim99@...

Butternut Squash

You can also microwave squash, particularly if you’re

going to use it in pie or soup. Which is, of course, much

quicker. (Slice it in half, scoop out seed/stringy stuff, just

as for baking.) Try microwaving initially for 8 or 10 minutes.

Stick a sharp knife or fork into the flesh in a couple of

spots so see if its done. If not, add some time.

Oven roasting gives squash some additional subtle flavor

compare to microwaving, but a lot of people can’t tell the

difference. And the difference may not be big enough to

notice especially if you’re not going to eat the squash

directly. (I bake mine with the inside up, with a little water

in the “well†of the squash. Or, if I’m cooking it to eat as

squash, I put a little water, then butter and cinnamon –

and/or other seasoning, whatever you like that goes with

squash -- and a little honey in the “well.†Or leave the

honey out, if you wish. Squash does have a little natural

sweetness, and the cinnamon does too, and brings out the

flavor of the squash

n Van Til rxbach@...

Crepe Recipe

1 egg

1 tablespoon water ( a dash more water if you want thinner

crepes)

1 tablespoon blanched almond flour

dash of salt

Wisk together butter or oil a small frypan.

Pour batter on the edge of the pan and swish pan around

to cover with batter- you can cover any holes with more

batter. Let brown on side 1, turn and brown a bit on side

Fill as you like and roll. These can be made without

blanched almond flour if you are allergic

Carol ctkellum@...