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SCD chefs...let's share! - Page 11

post #201 of 354
I have no idea how that welcome smiley got into the previous post
post #202 of 354
I just tried this recipe and it is yummy! Elaine mentions that kohlrabi is not legal but that was because the stuff she had tried was starchy, mine was more like the stalk of broccoli than like a potato. I would suggest cutting off the stems before dicing the leaves, they are very fibrous.

Spicy Kohlrabi
Ingredients:
4-5 med kohlrabi with greens, washed, about 2 lbs. (1 kg)
3 Tbsp vegetable oil
4 bay leaves
1 tsp finely chopped garlic
2 serrano peppers, finely chopped, optional
1/2 tsp crushed carom seeds
1 Tbsp ground coriander
1/2 tsp cracked black peppercorns to taste
1/2 tsp turmeric
1 1/2-2 c water
2 Tbsp fresh lemon juice
1/2 tsp Garam Masala for garnish
Directions:
Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens.

Heat oil over medium high. Add bay leaves, saute 15 - 20 seconds, remove.

Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.

Cook, stirring occasionaly, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat.

Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.

Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.
post #203 of 354
Ooh..thanks for the ideas...

Is lamb a red meat or a white meat? I thought it was red.
post #204 of 354
Quote:
Originally Posted by Bestbirths View Post
Ooh..thanks for the ideas...

Is lamb a red meat or a white meat? I thought it was red.
It is...
Quote:
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Lamb is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are beef, veal, and pork.
Why are you cutting out red meats?
post #205 of 354
dd and dh both have conditions where there is inflammation in their bodies, dd hasn't been diagnosed for sure because her test results aren't back yet. She has inflammation in both eyes and what we now know is joint pain. Someone from MDC put me in touch with a natural doc who said dd's diet should be no sugar or dairy, except for yogurt for probiotics. Only really healthy breads (which I would have her take with houston's enzymes). Raw at least 50%. Lots of fish, some chicken, no red meat, no cheese, no cheating. Juice-carrots, celery with apples. Wheatgrass, bluegreen algea, and barley.

I think we can kind of do this diet and incorporate it into the SCD, with some modifications.

The only thing is we need to eliminate dairy which is butter and the only way i know how to do that is to switch to soy natures balance buttery sticks. Otherwise, how would we make baked goods w/o butter or buttery sticks? Soy yogurt is the only way dd will take her fish oil. So we are going to make some modifications, but still keep going in the SCD direction.
post #206 of 354
Thread Starter 
I'd get off that soy all together. Coconut oil and palm oil are great for baking/cooking. Olive oil is also fine for savory recipes. Youcan make nut or coconut yogurt too.
post #207 of 354
Bestbirths-I am sorry to hear about your dd's inflammation. I hope SCD helps. I would agree with staying away from soy. You also could try ghee/clarified butter for baking, cooking, eating. What about fermented veggies? Maybe your girls would eat the ginger carrots (in NT)? Have you eliminated wheat/gluten yet? That is the first thing I cut out of my diet and I saw huge improvements in my allergies.
post #208 of 354
Is ghee or clarified butter considered dairy? Can we replace reciepes that call for butter with straight coconut oil or palm oil? We have 2 huge tubs of coconut oil.

Mmm. Ginger carrots. I have ginger AND carrots...

We eliminated gluten a year and a half ago, but continued to cheat once a week with houstons enzymes, and when we first went SCD (two months) we didn't cheat at all, but this last month has been really hectic, our sump pump failed, basement flooded, and when we weren't eating raw fruit and veggies, we went out to eat and took enzymes. I started buying all beef hot dogs (hebrew national)..and going in a crap direction for just a few weeks...then noticed dd having the problems, took her to the doc...the saga continues...so it's like eek...back onto a special diet..the sump pump mess is cleaned up..things can return to having more time in the kitchen.

Yeah...I need some kitchen time making a yogurt she likes. I think I'll work on this first.
post #209 of 354
I was wondering if any of you have this book? Grain-free Gourmet: Delicious Recipes for Healthy Living
Is it ok for SCD?
post #210 of 354
Thread Starter 
It depends on why you are eliminating the dairy. Technically Clarified butter is considered to be a fat. It is saturated fat, but it's very healthy. I used to be able to eat it, but my new little guy can't do dairy at all and even reacts to ghee. But, it doesn't have the protein in it that causes the sensitivities.
post #211 of 354
Quote:
Originally Posted by Yin Yang View Post
I was wondering if any of you have this book? Grain-free Gourmet: Delicious Recipes for Healthy Living
Is it ok for SCD?
Yes, it's an SCD cookbook and there are some terrific recipes in it too!
post #212 of 354
Quote:
Technically Clarified butter is considered to be a fat. It is saturated fat, but it's very healthy.
I just read on a website that anti-inflammatory diets are supposed to eliminate saturated fats But....right now that looks impossible.

The purpose of avoiding is to quell an inflammatory response in the body.

I can report that 1/2 and 1/2 orange juice and carrot juice is very yummy. All of the children drank it and would do it again. Some of them needed a little more oj in than 1/2. We used a champion juicer. It took about three pounds of carrots to make a quart of carrot juice, but I figure it will last a while, adding 1/2 a cup of carrot juice every time they have a glass of OJ, until we build up to more carrot gradually.
post #213 of 354
Thread Starter 
Yeah, many diets will do that and it may be better for your body. It's just that some healing needs alot of saturated fat, and some doesn't. Clearly if you're avoiding saturated fats no clarified butter for you! Sorry.

We love carrot, apple, orange over here.
post #214 of 354
Quote:
Originally Posted by firefaery View Post
Yup! Just use the basic muffin (banana) and sub butternut squash with a bit of nutmeg and cinnamon. So for the muffins it would be:
1 cup raw almond butter (instead of cashew)
1 cup cooked butternut squash (instead of banana)
2 eggs
and cinnamon and nutmeg to taste.
I also add a bit of honey.

Makes 12 muffins at 400 degrees for 10 minutes or so.

I also love to add pecans or walnuts to these!
Made these yesterday (minus the honey) and dd2 LOVES them! I even found her taking one off the table by herself.
post #215 of 354
Thread Starter 
Awesome!
post #216 of 354
the muffins sound yummy! I think DS's eczema rash is getting under control so I am hoping to try some eggs in a few weeks.

I tried this very simple recipe for kale and it is delicious. After I ate it my breath did not even reak of garlic .I like the raw version and I left it in my mason jar for a couple of days until it was fermented enough for me to digest.


KICK-ASS KALE
Ingredients
1 large bunch of curly kale (organic, of course)
3 small or 2 large lemons
1/2 cup raw, virgin, cold-pressed olive oil
1 tsp celtic or Himalayan sea salt
4 small or 3 large cloves of garlic (peeled)
1/2 - 1 purple onion, sliced very fine

Directions
Wash and "spin" dry the curly kale.

Remove the stems. Stack the leaves on top of each other and slice them horizontally into fine strips - the strips WILL curl, of course. Place the strips into a glass or porcelain bowl.`

Juice the lemons to make about 3-4 oz of juice.

Add the 1/2 cup olive oil.

Peel and cut the garlic cloves into chunks.

Put the olive oil, lemon, garlic, and 1 TSP sea salt into the blender or Vita-Mix and combine on HIGH to make a frothy liquid.

Pour 1/2 the liquid over the top of the kale. Mix well with salad utensils. Pour the remaining liquid over the kale and keep turning and mixing with the salad utensils.

Let the mixture sit for at least 2 hours before you eat it as the lemon and olive oil will "cure" the kale so that it becomes much softer and more edible.

Garnish with as many of the onion slices as you like.
post #217 of 354
Quote:
Originally Posted by Nolansmum View Post

I tried this very simple recipe for kale and it is delicious. After I ate it my breath did not even reak of garlic .I like the raw version and I left it in my mason jar for a couple of days until it was fermented enough for me to digest.
What is mason jar? I can't eat raw garlic for some reason any more as I use to - it makes me REALLY sick, so I'd like to try this out if it's gonna make a difference.
post #218 of 354
A quart mason jar (I use the wide mouth) are used for canning. They are glass and have a 2 part lid that seals. You can buy extra lids if they get stinky.
http://www.pressurecooker-outlet.com...m?source=goadd

They are great for fermented veggies and all food storage. I bought mine at a grocery store (wegman's)in a 1 dozen box. I will be transitioning to all glass jars and getting rid of the plastic containers.
post #219 of 354

Long-time SCDers - - Nut flour Question

We've been on the SCD for 8 months now & have been using almond flour in all the baking. I'm starting to worry about this & don't want to *cause* allergies that weren't there yk?

What do you do? Do you rotate? If so, what kinds of flour do you use? What kinds of things do you make? Almost all the SCD recipes call for almond flour.
post #220 of 354
There are many anti-inflammatory diets out there. Check out the number of books on it the subject. It's huge these days. Like: http://search.barnesandnoble.com/boo...71478812&itm=1
and http://search.barnesandnoble.com/boo...8711&pwb=1&z=y
and http://search.barnesandnoble.com/boo...71464710&itm=1

Annikate, you can make nut flour out of any legal SCD nut, like walnuts, pecans, hazelnuts, etc. in the food processor (or with a mortar and pestle if you are old fashioned). Just grind the nuts until they look like almond flour in texture. I sometimes combine nuts, like some cashews and some pecans or some pecans and some walnuts.
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