Recipe Review: CCF Tea from Hey Monica B!

 There is nothing like a simple, warm cup of tea to start your morning. I love a cup of herbal tea to start the day and usually a few hours before breakfast to help get things going. This tea comes from a great Ayurvedic website called Hey Monica B! I started listening to her podcasts a few months ago and got a basic education in how Ayurvedic medicine works. It is a gentle, natural approach to supporting your body and I found it fascinating.

 

This tea is made from Cumin, Coriander, and Fennel seed. It is mildly cleansing, a liver detoxify-er and helps balance hormones, a great way to start the morning. Here is the article with the directions.

 You can add honey to sweeten it if you wish, I found that it isn't really needed for my tastes.

 

I like to have it first thing and then do some light yoga before breakfast. It gently wakes up my digestive fires and gets my system ready for the day. If you want to know more about Ayurveda take this quiz and start listening to Monica's podcasts. I suggest starting with #1 and listening to them in order if you aren't familiar with Ayurveda, she gives a great background and modern application.

Enjoy your day!

Strawberry Lassi

Strawberry Lassi

I haven't posted in so long.....I had to share this fabulous drink. I like it for a light breakfast or snack. Lassi is an Indian smoothie, usually made with mango and served cold.

Strawberry Lassi

Ingredients:
5 frozen strawberries (or a similar amount of any kind of fruit)
1/3 c. SCD yogurt
2-3 tsp. honey
1/4 tsp. cardamom powder
1/4 tsp. cinnamon
1 c. water or 1/2 c. water and 2-3 ice cubes for a thicker smoothie

Combine all ingredients in a small blender and blend until smooth.

Quickie Stir Fry with Kelp Noodles

Quickie Stir Fry with Kelp Noodles

I first heard about  Kelp Noodles and thought of the green/brown slimy plants that litter the beach and get tangled in your legs at the ocean. Frankly they didn't sound appetizing at all. I found a package of them in the refrigerater section of my local Whole Foods and in actuality they looked much better than what I had imagined. The only ingredients are; water, kelp, and sodium alginate. They are advertised as mineral rich, low in carbs and calories (just 1 carb and 6 calories per serving), and free of allergens. 

They were super easy to prepare and I really liked them. They were not slimy but an "al dente" texture and neutral in flavor so that the spices in my dish really stood out. I will definitely buy them again and I have several ideas for dishes they would work well in. I would not suggest them in an Italian type dish but instead any kind of oriental dish.

Quickie Stir Fry with Kelp Noodles

Serves 2-3

Ingredients:

2 T. toasted sesame oil

1 1/2 c. cube chicken breast

1/2 c. chicken broth

3/4 tsp. garlic puree

1/2 tsp. ginger puree

2 c. frozen stir fry style vegetables

1 package Sea Tangle Kelp Noodles (12 oz)

slice green onion

sesame seed

oriental style hot sauce

Method:

1. Heat sesame oil in a wok or large frying pan until hot. Add chicken, garlic, ginger and broth. Let cook, stirring occasionally till chicken is done, about 5 minutes.

2.  Add vegetables and continue cooking till warmed through, about 3 minutes.

3. Add noodles and as they warm break up with tongs. Continue heating till dish is warmed.

4. Divide noodles between serving dishes and garnish with green onion, sesame seed and hot sauce.

 

Recipe Review: Apple Pancake Rings from Food Renegade

This recipe is from Food Renegade, a fun blog that covers so much more than food. I really liked these Apple Pancake Rings, I made them for breakfast but I think they would make a great dessert too. I used Granny Smith apples which are on the tart side and served them with maple syrup, a perfect balance of sweetness.

Just a side note, it has been months since I have posted anything. I have been through 2 shoulder surgeries in the past year and have been focused on recovering. Thanks to everyone who checked on me and gave me encouragement. I never thought I would feel normal again but I do. The human body is amazing at healing itself!

Dairy Free Hot Chocolate

I have missed having a warm cup of cocoa early in the morning to warm up and jump start the day. It was 2 degrees when I first left the house this morning to take kids to the bus stop...never have I needed a jump start like I did today!

Dairy Free Hot Chocolate

Ingredients:

1 c. water

1/4 c. full fat coconut milk

1 T. good quality cocoa powder

2-4 T. honey

vanilla or mint extract, optional

Method:

Combine all ingredients in a small saucepan and heat through. Alternately you can combine all ingredients in a jar with a tight fitting lid, shake well then pour into a mug then heat in the microwave.

Chicken Berry Salad with Honey Mustard Dressing

There are just some flavors that unexpectedly go great together and this is one of those surprising combinations. A great salad that is a meal and goes together quickly.

Chicken Berry Salad with Honey Mustard Dressing

Serves 2

Ingredients:

2 c. fresh spinach

1 c. diced cooked chicken (or turkey)

1/2 c. fresh or frozen blueberries

1/2 c. whole pecans

1 slice goat cheese

1 recipe Honey Mustard Sauce

Method:

1. Layer ingredients in a bowl beginning with spinach and going in order listed. Top with dressing and serve immediately.

Greek Style Lemon Blueberry Yogurt

It seems I hear about Greek style yogurt everywhere I turn these days. It sounds delicious. For this recipe I substituted some of my home made SCD yogurt that had been dripped to make it thick and creamy just like the commercial Greek yogurt.

Greek Style Lemon Blueberry Yogurt

Ingredients:
1 c. whole milk SCD dripped yogurt
juice from 1/2 lemon
1-2 tsp. honey
2 T. frozen blueberries
lemon zest

Method:
1. Combine yogurt, lemon juice and honey in a small bowl.
2. Top with blueberries and lemon zest.
3. Serve

One Pan Dijon Chicken and Vegetables

This is a super versatile dish that can be made with whatever meat and/or vegetables you have on hand. The original recipe that was given to me (thanks Rachelle!) was a vinaigrette over green beans. I was trying to get dinner on the table in 10 minutes and decided to throw it all together. It was yummy!

One Pan Dijon Chicken and Vegetables

Ingredients:
2 T. olive oil
3 T. water
2 c. diced, cooked chicken
4 c. assorted vegetables, sliced. Suggested veggies; cauliflower, green beans, carrots, zucchini, red onion, bell peppers
sliced toasted almonds, fresh or dried thyme for garnish

Vinaigrette Ingredients:

1 tsp. grated lemon rind
2 T. lemon juice
4 tsp. olive oil
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
4 cloves minced garlic

Method:
1. Heat olive oil in a large pan. Add vegetables and water, place a lid on the pan and let vegetables steam until done.
2. While vegetables are cooking whisk together all vinaigrette ingredients.
3. Add chicken to vegetables and let heat 1-2 minutes, pour vinaigrette over chicken and vegetables. Toss lightly.
4. Serve immediately, garnish with sliced almonds and fresh or dried thyme.

Recipe Review: Cream of Mushroom Soup

I accidentally posted this picture last week without the recipe. Sorry about that. I found this recipe through Kat's posting on SCD Lifestyle Spotlights. Check out all of the spotlights, including the last one on Jan the Foodlady. I have ordered her very affordable cookbook and can't wait to try some more recipes from it.

This soup was very filling and hearty, I loved the richness the came from using whipping cream instead of yogurt but either one will work. It is so good for you too, if you have been cheating a bit and need to get some good nutrition back in your system this is the recipe.

Here is the original recipe at foodlady.org

Here is my revised version:

Cream of Mushroom Soup

Ingredients:

3 T. coconut or olive oil
1/2 onion, diced
1/3 lb cremini mushrooms, cleaned and diced
1 c. homemade chicken stock
1/2 c. SCD Whipping Cream
salt and pepper to taste
pinch of nutmeg
pinch of cayenne
dash of smoked paprika

Method:

1. Saute' onions in oil until lightly golden. Add mushrooms and continue sauteing until they are softened.
2. Blend with an immersion blender (or cool and use your food processor, or use a potato masher for really chunky soup) until mostly smooth.
3. Add broth, salt and pepper, nutmeg and cayenne. Bring to a boil, then remove from heat. Add whipping cream and stir until heated through, you don't want it to boil after adding the cream.
4. Serve immediately, garnish with paprika and a drizzle of cream.

Recipe Review: Banana Pancakes

I found this super easy (only 2 ingredients!) recipe for banana pancakes here at Kat's Food Blog. I was intrigued by the simplicity of it and had to try it (confession, I did up the ingredients to 3 by adding some vanilla). Although they would be great with some syrup or compote I thought they were more like crepes so I stuffed them with SCD Whipped Cream and some fresh raspberries from my garden, it doesn't get any better than this!

Recipe Review: Elana's Pantry Silver Dollar Pancakes

There is nothing like pancakes on a cold rainy day to get you going. Elana says this is the best pancake recipe she has created so far and I agree. They held together well and as long as I cooked them on a very low heat they browned lightly and cooked all the way through. I served them with Raspberry Compote. Thanks Elana!

Note: Substitute honey for the agave syrup in this and all of Elana's recipes to make them SCD legal.

Marinated Cucumbers

I adore the fresh foods of summer. This is one of my favorite dishes for family BBQ's and potlucks, it is so easy and quick to prepare and everyone seems to love it.

Marinated Cucumbers

Ingredients:
2 cucumbers
red onion
white wine or apple cider vinegar
salt and pepper

Method:
Peel and slice cucumbers and onion. Combine together in a small serving bowl and barely cover with cold water. Add vinegar, I can't give you an exact amount as it varies with the size of cucumbers. I go by taste, you should be able to taste the vinegar in the water, think of pickles here, a bit of tartness. Then sprinkle liberally with salt and pepper. Let marinate in the refrigerator until time to serve, 2-3 hours. Sometimes I lay them out on a serving dish and lightly sprinkle with salt and pepper and sometimes I serve straight from the marinade.

Recipe Review: Creamed Spinach by Joyful Abode

Sometimes you are blessed. I spent the entire day cleaning and doing some intense shopping. This evening I had a church meeting and got home around 8:00 pm. After unloading the car and checking on all the animals I realized I was HUNGRY! Joyful Abode posted this recipe for Creamed Spinach, and I had all the ingredients, and it was a quick recipe (this is the blessed part). I loved the combination of the cream and nutmeg along with the caramelized onions and spinach. This was an excellent way to cook up a quick dish, I will be making this again...probably tomorrow.

I am going to list my ingredients because the original recipe does not include amounts. I thought mine turned out well, the only change I would make is to let it cool a bit. In the picture it was very hot but as it cooled the sauce really thickened up.

• 3 T. chopped onion
• 2 T. olive oil
• 1/2 tsp. pureed garlic
• 1/8 tsp. salt
• dash pepper
• 2 dashes nutmeg
  
• 2 heaping Tbsp. cream, I used my SCD Whipping Cream, unwhipped.
• 3 c. chopped fresh spinach

Thanks Joyful Abode!

"Cream Cheese" Omelette

"Cream Cheese" Omelette

Ingredients:
2 eggs
2 T. SCD yogurt made with half and half
1 T. coconut oil
Toppings or fillings of your choice

Method:
1. Beat eggs in a small bowl with yogurt, just until combined. There will be small lumps of yogurt in the mixture, that is what you want.
2. Melt coconut oil in a heavy 8 inch pan.
3. Add egg mixture to pan and cook, covered, on low heat until set.
4. Add any filling ingredients, fold in half.
5. Place on serving plate and top with any toppings desired.
6. Can also be served plain.

Chocolate Covered Sprouted Pecans

This is a variation of the Chocolate Covered Dried Fruit recipe from a few days ago. I was very happy with the way these nuts turned out, my only complaint is that they leave your hands messy and you can't lick your fingers in front of your children so you have to hide in the bathroom to do it.


Note: Chocolate in any form is not SCD Legal.
Chocolate Covered Sprouted Pecans

Ingredients:

1 c. Sprouted Pecans
3 T. Coconut oil, melted
2 tsp. honey
1 T. Raw Cacoa Powder

Method:

1. Combine honey and oil in a small bowl. Add the nuts and toss 1-2 minutes or until thoroughly coated.
2. Add Cacoa Powder and continue to toss until nuts are coated.
3. Place the bowl in the freezer for 4 minutes. Remove and toss ingredients. Continue freezing and tossing for 1-2 minute intervals until chocolate hardens.
4. Store in refrigerator.

No Sugar Added Chocolate Covered Dried Fruit

Every once in awhile I come up with something amazing. I don't mean to pat myself on the back (even though I am) but this is really, really good. You can use any kind of dried fruit, I am sprouting some nuts right now to try covering in a few days, heck I may even try some vegetables! I am sure you could add a bit of honey if sweetening is needed but the fruit is so sweet I didn't think it was needed.

No Sugar Added Chocolate Covered Dried Fruit
Please remember Chocolate in any form is not allowed on the SCD, this is not a legal recipe!

Ingredients:
3/4-1 c. dried fruit (if you use something small like blueberries use 3/4 c., something larger like cherries use 1 c.)
2 T. melted coconut oil
1 T. raw Cocao Powder

Method:
1. Combine fruit and oil in a medium sized bowl. Toss for 1-2 minutes until fruit is thoroughly covered.
2. Add Cocao powder to mixture continuing to toss until fruit is covered.
3. Place the bowl in your freezer for 4 minutes. Toss again. Continue tossing and freezing in 2 minute intervals until chocolate hardens completely.
4. Store in refrigerator.

Recipe Review: Easy Curried Shrimp from Mrs. Ed

When I saw this post on Mrs. Ed's Research and Recipes I couldn't wait to buy some shrimp and try it out. This recipe is golden; quick, easy, flavorful, colorful, and delicious. I think it would make a great dish to serve to guests.

I made a few changes, I substituted coconut milk for the yogurt and I didn't have any cilantro for the garnish so I used chopped scallions and some Asian pepper sauce.

Click here for the recipe and prepare for an amazing meal...once again, thank you Mrs. Ed!

Cranberry Sparkler

I don't know why, but I have been craving a fizzy drink lately. I have never been a soda person but sometimes it just hits the spot. This works with any kind of juice, I chose cranberry this time. If you have young kids on the SCD this would make a fun party drink for them.

Ingredients:
1 bottle sparkling mineral water, check for no addititives
1 can frozen juice concentrate, make sure it is 100% juice
ice cubes

Method:
1. Mix up the juice using 2/3 of the recommended water.
2. Fill a glass 1/2 way with juice mixture then add ice cubes.
3. Fill up the glass with sparkling water.

Creamy Yogurt Fruit Dip

I love yogurt with fruit, it seems the perfect combination. This creamy yogurt dip is great with citrus and bananas.

Creamy Fruit Dip

1/4 c. Yogurt (Homemade if you are on the SCD)
2 T. cream (cultured if you are on the SCD)
pinch of cinnamon
1 tsp. honey

Combine all ingredients and serve with your favorite fruit.

Quickie Eggs Benedict

Thought the Eggs Benedict post looked good but didn't have the time to make it? Here is a quickie version. I served it with no bread and leftover guacamole. It came together in under 10 minutes, and I liked it just as much. I found the flavor of the sauce is better afterit is refrigerated a few hours then heated and served warm.

Quickie Eggs Benedict

1 egg; poached, scrambled, or fried
2-3 T. guacamole or 1/2 sliced avacado
1/4 c. Hollandaise sauce from this recipe

Assemble ingredients on a serving plate. Eggs topped with avocado then sauce drizzled over the top. Serve immediately.