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SCD chefs...let's share! - Page 2

post #21 of 354
firefaery, I'm sorry.
But you can still have lots of yummy stuff on SCD. It sure beats the elimination diet eh?
post #22 of 354
Thread Starter 
You betcha!
post #23 of 354

Feeling stuck!

I need some food ideas.
I'm afraid to eat chicken (or poultry) since dd had that violent reaction to chicken herself.
I really am not much of a meat eater but have been eating beef and some pork.
I'm a little worried about too much fish.
I feel like all I'm having is cheese, cheese, & cheese (either w/veggies or without.)
Guess I'll try some beans, though I have a feeling I'm not ready. . .
I need some good vegetable dish suggestions please!
Thanks!
post #24 of 354
I'm making my first batch of yogurt How do I know if it works? I have a Salton yogurt maker I got off Freecycle and I'm nervous it's not working. It doesn't seem hot on the outside. I finally picked up the lid (probably a no-no) and felt inside the cup and it feels warmish, but not hot. Shouldn't it be hot? I know *too* hot would kill the good bugs, but . . . .

I keep reading that goat yogurt is more watery than cow yogurt, so if it doesn't turn to yogurt how will I know? Basically, what I'm asking is how do I tell the difference between yogurt and spoiled milk
post #25 of 354
Annikate, how about stir frys? We make them with a lot of veggies and then a little meat but you can also use nuts (if you are ok with them) like cashews or peanuts.

Egg dishes? Omelets, sans cheese?
post #26 of 354
does 1 cup nuts equal 1 cup nut flour after they are ground?
post #27 of 354
Good question about the nuts and nut flour -- I have a feeling if you measure them after they will be less. I always wonder about this with recipes.
Jane, I will try your recipe, but I'm not sure when I will get to it -- maybe next weekend?
Annikate, as far as a protein source, have you tried other animals, like buffalo, duck, or lamb? Lamb is pretty low on the allergic scale, but then again, so is chicken.
post #28 of 354
An SCD meal we were making long before SCD...

Salmon loaf

2 x 213g or 1 x 418g. canned salmon, drained, flaked
2 eggs, beaten
1/2 c. Nut flour
Pinch salt
Pinch dill or to taste (I think this is legal, it's no on the list)
2 Tbsp. parsley or green onions


Mix all together. Place in bread pan. Bake at 400F for 45 minutes.
We always served it with plenty of vegetables.

The meal served two adults and one 3-year-old. It was always way too good to leave leftovers (if I may say so myself )
post #29 of 354
Just to note for those who haven't tried it; the Vegetable Meat Loaf in BTVC turns out surprisingly good! It's just pureed veggies, eggs and ground beef. Very flavorful. Thumbs up from the kids even!
post #30 of 354
[QUOTE=Siana]An SCD meal we were making long before SCD...

Salmon loaf

2 x 213g or 1 x 418g. canned salmon, drained, flaked
2 eggs, beaten
1/2 c. Nut flour
Pinch salt
Pinch dill or to taste (I think this is legal, it's no on the list)
2 Tbsp. parsley or green onions


Mix all together. Place in bread pan. Bake at 400F for 45 minutes.
We always served it with plenty of vegetables.

Hey Siana,

We do this and make it into patties-even my very picky eater loves them! It has become a Friday tradition around here! We do top with a little raw cheddar cheese at the end-yum!
post #31 of 354
Quote:
Originally Posted by memory maker
does 1 cup nuts equal 1 cup nut flour after they are ground?
Unfortunately, not in my experience-it takes more like 2 cups almonds, at least, and that really eats up my supply!
post #32 of 354
:

Esp. looking forward to the chocolate cake recipe!

Christie
post #33 of 354
Quote:
Originally Posted by ChristieB
Esp. looking forward to the chocolate cake recipe!
I have not had time to focus on this! Will do soon, I now have a couple people trying it.

Jen, I PM'd you the recipe.
post #34 of 354
For dinner Friday night my dh made ginger honey bison stir fry with fresh broccoli, carrots, celery and snow peas

Today for lunch I had spaghetti squash tossed with goat butter and some grated goat gouda, seasoned with sea salt. It was SO good I'm having the other half of the squash tomorrow night

Tomorrow during the day we have a playdate. I'm bringing my new favorite, chicken avocado salad. One avocado, one chicken breast, some salt. Simple and delish!
post #35 of 354

Fermented Veggies

I haven't tried any fermenting yet. Will somebody give me a good idea?
(THis is an SCD recommendation right?)
post #36 of 354
Thread Starter 
Nope. It's really more of an NT thing. I don't do it a bunch though-I'll let someone else discuss...
post #37 of 354
I've only made sauerkraut so far, but I don't eat it anymore since it's "Only for advanced SCD'ers" (from http://www.breakingtheviciouscycle.i...llegal_o-s.htm)

Sauerkraut is very simple to make. Here's the recipe I used: http://www.wildfermentation.com/makingsauerkraut.htm

I've explored making kimchi too, which is just as simple (with more veggies than simple sauerkraut), but I'm just waiting to start at the right time.

I've heard a good book on the subject is:

"Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods"
by Sandor Ellix Katz, Sally Fallon
http://www.amazon.com/gp/product/193...lance&n=283155

You'll likely find a copy at your local library.
post #38 of 354
Fermented veggies thread here: http://www.mothering.com/discussions...d.php?t=426207

I made a delicious calcutta curry beef dish lastnight. I can post the recipe later if anyone's interested.
post #39 of 354
I'm interested Hibou!

Just for the record, SCD doesn't recommend wild fermentation b/c yeasts and other stuff can grow but suggests using yogurt culture to inoculate with good bacteria at the start. I usually use whey from dripped yogurt per NT directions.

My favorite ferments are roasted red peppers and cucumber slices. And kimchi but haven't made that myself yet, I have an authentic Korean source
post #40 of 354
Thread Starter 
Jane-Roasted red pepper is my favorite! Please post a recipe!
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