Recipe Corrections in BTVC

September 16, 2008

I've been on the diet for almost a month and am looking for new

things to eat. I've tried several recipes in BTVC, but so many of

them have flopped for me. I've got a ton of SAD recipe books and

have rarely had problems with them, so I don't think it's my oven

that's the problem. I know Elaine must have put in a lot of time and

effort in creating these recipes and I definitely appreciate that she

included them in the book, but I'm not having success with them.

For example, the Baked Bean Casserole on page 103 calls for 48 ounces

of tomato juice and either ham or beef bone. I soaked my beans

overnight, cooked them for 2 hours, then followed the recipe, using a

beef bone because a ham bone was not available, baking it for another

2 hours. That's 10 hours of prep. When it was " done " , it was a

really bland watery soup that tasted horrible because of the beef

bone. Then, today, I tried the carrot cake. It was burned on the

outside and mushy on the inside. Also, a lot of the recipes don't

specify the pan size, baking temperature, or time.

I have Raman Prasad, Kendall Conrad, and Ramacher's cookbooks

which are all very good, but at this point, I just want some basics

like what's in BTVC.

Is there a list of recipe corrections somewhere that someone has

compiled so that I can quit having to throw so much food (and time

and effort) away? This would help keep up morale when starting the

diet.

Thanks.

September 16, 2008

> I've been on the diet for almost a month and am looking for new

> things to eat. I've tried several recipes in BTVC, but so many of

> them have flopped for me. I've got a ton of SAD recipe books and

> have rarely had problems with them, so I don't think it's my oven

> that's the problem. I know Elaine must have put in a lot of time and

> effort in creating these recipes and I definitely appreciate that she

> included them in the book, but I'm not having success with them.

>

> For example, the Baked Bean Casserole on page 103 calls for 48 ounces

> of tomato juice and either ham or beef bone. I soaked my beans

> overnight, cooked them for 2 hours, then followed the recipe, using a

> beef bone because a ham bone was not available, baking it for another

> 2 hours. That's 10 hours of prep. When it was " done " , it was a

> really bland watery soup that tasted horrible because of the beef

> bone. Then, today, I tried the carrot cake. It was burned on the

> outside and mushy on the inside. Also, a lot of the recipes don't

> specify the pan size, baking temperature, or time.

>

> I have Raman Prasad, Kendall Conrad, and Ramacher's cookbooks

> which are all very good, but at this point, I just want some basics

> like what's in BTVC.

Basic recipes:

http://www.scdiet.org/2recipes/indexa.html

http://www.scdrecipe.com/recipes/

also, try the recipes on pecanbread.com

Mara

September 25, 2008

Hello,Baking with almond flour and honey is very different from using flour and sugar. Things tend to burn, get done on the edges and not in the middle, etc. You have to experiment somewhat with your oven and times. I always put the timer at least 5 minutes less than the time called for in the recipe and check for doneness.I have a really wonderful baked bean recipe that my mom came up with. I'll include it below. I do want to mention though that beans are not a beginner food. And on the carrot cake, I've never made that one but you could try lowering the temp and cooking longer. Another good cookbook for basic recipes is Lucy's Cookbook, http://www.lucyskitchenshop.com/cookbook.html It was my first SCD cookbook and I still use it all the time. I have all of the SCD cookbooks and Lucy's is

still one of my favorites. I probably use more recipes from it than any other. The recipes are basic and really good. I've never had one of her recipes flop.Hope this helps.Take care,Kim H. husband, , CD 1999SCD 2002Baked Beans

INGREDIENTS

1 pound bag navy beans

1/2 pound SCD legal bacon

1 onion, thinly sliced

3 cloves garlic minced

1 bay leaf

2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

2 cups SCD legal tomato juice

1 tablespoon vinegar

1 cup honey

DIRECTIONS

1. Soak

beans overnight in cold water, drain and rinse. Put beans in a pot

and cover with water. Bring to a boil then drain again. Put just enough

water on the beans to cover and simmer for 1 hour or until tender.

Drain.

2. While the beans are simmering, in a

saucepan combine honey, garlic, salt, pepper, dry mustard, tomato

juice, vinegar and bay leaf. Bring the mixture to a boil and reduce

until it starts to thicken.

3. Preheat oven to 325°

4. Arrange

the beans in a 2-quart bean pot or casserole dish by placing half of

the beans in the bottom of dish and layering them with half the onion

and bacon. Top with onion and bacon.

5.

Remove the bay leaf from the sauce and pour over the beans. If the

sauce doesn¢t cover the beans pour enough additional tomato juice to

just cover beans. Cover the dish with aluminum foil or a lid (I used

both).

6. Bake

for 3 to 4 hours in the preheated oven. Remove the lid at 1 hour

intervals and add more tomato juice if necessary to prevent the beans

from getting too dry (I checked every hour but never needed to add any).