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.

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

Death of a Cookbook Granola

Recently I was asked about the cookbook I started last year. I have been saving a few choice recipes to put into it but have decided that this isn't the time for me to take the time to put it together. So....I will be posting the recipes I was saving over the next few weeks.

Here is my very favorite one. I like my granola nutty, cinnamony, clumpy and crunchy. There are so many variations to granola and granola bars but this is my very favorite. I keep this on hand as a staple, it is great on the go and even a meal in a pinch. It is best to soak and dry all the nuts before hand, I always do and I think it is easier to digest that way. Here are the instructions on soaking nuts and here is more information on why soaking is preferable.

Crunchy, Nutty, Cinnamony, Granola

Ingredients:

2/3 c. water
1/2 c. coconut or olive oil
1/3 - 1/2 c. honey
1/2 tsp. salt
1 T. cinnamon
2 tsp. vanilla
1/2 c. almond flour (You can make your own by grinding almonds in a blender, this is what makes the clumps so don't leave it out if you like your granola clumpy)
1 c. sunflower seeds (soaked and dried)
1 c. coconut, unsweetened and dried
2 c. slivered or sliced almonds (soaked and dried)
2 c. walnuts (soaked and dried)
2 c. pecans (soaked and dried)
1/2 c. sesame seeds
1/4 - 1/2 c. dried cranberries
1 c. cashews (soaked and dried)
1 c. pumpkin seeds

Method:
Combine water, oil, honey, salt, and cinnamon in a saucepan over low heat. Bring to a boil and then remove from heat, stir in the vanilla. In the largest bowl you can find combine the remaining ingredients. Pour liquid over the mixed dry ingredients and mix well. You can use a dehydrator to finish the granola which is my favorite way, it really makes it crunchy. Following manufacturers directions dry 8-12 hours in dehydrator. Or spread granola onto two large cookie sheets and bake as low as your oven will go (170-250 degrees) stirring every 30 minutes for 1-2 hours.

Frosted Lemon Zucchini Bread

This recipe originally came from Joyful Abode, I have made it several times and changed it up, to make it SCD legal and by adding the lemon zest and frosting. It is a great bread even without the frosting. Thanks Joyful Abode!

Bread Ingredients:

3/4 c. shredded zucchini
6-8 eggs
1/2 c. grapeseed, olive, or coconut oil
1/3 c. honey
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. coconut flour
1 3/4 tsp. baking soda
zest of 1 lemon

Frosting Ingredients:

1/4 c. coconut oil
1/4 c. honey
zest of 1 lemon
6 drops lemon essential oil (make sure it is food grade) or 1 tsp. lemon extract

Bread Method:
1. Heat oven to 350 degrees. Oil a 9x5 inch bread pan.
2. Beat eggs till smooth, add honey and oil. Beat again.
3. Add vanilla and spices, beat again.
4. In a separate bowl mix flour and baking soda together with a whisk until there are no lumps.
5. Add zucchini to egg mixture then add flour. Stir until combined. Finally stir in lemon zest.
6. Pour into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then remove from pan and cool completely.
7. To prepare bread for frosting poke holes all over the top with tines of a fork. Working up and down and back and forth. Refrigerate until cold.

Frosting Method:

1. While bread is cooking heat coconut oil and honey together in a small saucepan until oil is just melted. Remove from heat. Add lemon zest and essential oil or extract. Stir. Let cool until mixture is room temperature.
2. Pour over cold bread, then place in freezer until frosting hardens, about 10 minutes. Store in refrigerator.

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.

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.

Pizza Buttons

These little gems would make a great appetizer or fun finger food for little ones. My kids are not at all excited about helping out in the kitchen anymore but there was a day when they loved to "help", this is a great one for kids to take part in. Have them tear up the cheese and fill the mushrooms with sauce as well as help eating them!

Pizza Buttons

Ingredients:
12 mushrooms
1/2 c. pizza sauce
2 slices provolone cheese, torn into small pieces
4-6 slices pepperoni, sliced into small pieces
any other toppings you like such as olives, peppers, onions, etc.

Method:
1. Clean mushrooms and remove stems by scooping them out with a spoon so you make an indent in the underside of the mushroom. Place upside down on a baking sheet.
2. Fill each mushroom with 1 heaping tsp. pizza sauce, top with cheese then desired toppings.
3. Bake at 350 degrees for 20 minutes.

Pecan Nibbles

This is a simple treat that has worked for so many things at my house, I had to share. These are chopped pecans, sprouted and then candied we call them nibbles. We have been eating them by themselves, topping muffins and salads with them and sprinkling them over baked squash. To make them follow the two recipes in the links above just substitute chopped pecans for the whole pecans.

Orange Cinnamon Ginger Toasted Almonds

This recipe is great for snacking on the go. It is barely sweet and combines the flavors of ginger, cinnamon, and orange.

Orange Cinnamon Ginger Toasted Almonds

Ingredients:
2 c. Sprouted Almonds
1 T. honey
2 T. olive oil
7 drops Sweet Orange Essential Oil
3/4 tsp. ginger
1/2 tsp. cinnamon

Method:
1. Preheat oven to 300 degrees.
2. In a large bowl combine all ingredients except almonds.
3. Add almonds and stir until coated.
4. Spread almonds onto a large baking sheet. They should be in a single layer.
5. Bake 20-30 minutes stirring every 10 minutes. They will be sticky when done but after they cool they should be dry. If they are still sticky after cooling bake again in 10 minute intervals.

Candied Pecans

We have been eating these like crazy at my house, they are so light and just slightly sweet, everyone loves them!

Candied Pecans

Ingredients:
4 c. sprouted pecans
2 T. Just Whites (you can substitute 3 egg whites and omit the water)
6 T. water
1/4 tsp. salt
1/3 c. honey (if your diet allows maple syrup can be substituted for the honey)
1 tsp. cinnamon

Method:
1. Combine Just Whites and water in a large bowl. Whisk together then let sit 5 minutes (if using egg whites skip this step)
2. Prepare a cookie sheet by lightly oiling with olive or coconut oil.
3. Add salt to whites and beat with an electric mixer until stiff.
4. Add honey and cinnamon and beat 1 more minute.
5. Stir in pecans, continue stirring until all nuts are coated. Pour onto prepared cookie sheet.
6. Bake at 170 degrees for 3-4 hours or until dry, stirring every 30 minutes.
7. Cool completely and store in an airtight container. I know they keep well a week or so but we keep eating them so fast none have lasted us longer than that.

How to Sprout Nuts

Sprouted Nuts are my latest treasure. I had heard of them before but honestly the name is very unappetizing, I kept picturing a soft gooey nut with a tail "sprouting" out of it. I couldn't have been more wrong. Sprouted nuts are soaked in salt water then slowly dried, they are light and crispy and so much better than even raw nuts. There are many variations out there but I have found this to be the easiest and taste the best. I bake pecans at 170 degrees for 4 hours, almonds take about 6 hours. Enjoy!

How to Sprout Nuts

Ingredients:
4 cups raw nuts (cashews, almonds, macadamia, peanuts, pecans, hazelnuts, or pine nuts)
1 T. sea salt
water


Method:

1. Place nuts in a bowl, sprinkle with salt and fill the bowl with water covering the nuts plus at least 3 inches. Soak a minimum of 7 hours or overnight (cashews should not be soaked over 6 hours).
2. Drain and place on a cookie sheet. Place in a food dehydrator or your oven at lowest setting. Dehydrate/Bake until thoroughly dry, this can be anywhere from 4 to 12 hours depending on the nuts. Stir every few hours.

Recipe Review: Pumpkin Muffins from Caveman Food

I found this recipe here on the blog Caveman Food. I really like this one! Soft and fluffy, pumpkiny and so aromatic. For an extra treat try streusel topped muffins using this topping. I did make a few changes to the recipe, I omitted the cranberries (just because I didn't have any) and topped with pecans because I wanted to add some to the batter and forgot, so I put them on top. I also substituted 1/2 tsp. baking soda (for a total of 1 1/2 tsp.) and 1 tsp. lemon juice for the baking powder. Thanks for the great recipe Caveman Food!

SCD Granola, Revised

As time goes by I get more and more educated about life, raising children and oh yeah, food. The previously posted granola recipe had some SCD illegals in it (sorry about that). I thought it was worth re-posting my newest version. It is still my favorite topping to a bowl of yogurt and fresh fruit and travels anywhere. I revised the recipe to make a bigger batch and to make it SCD legal. Here is the original recipe from Lauren at Healthy Indulgences. The following is my revised recipe.

SCD Granola

1/2 c. peanut or almond Butter
1/4 c. grapeseed oil
1/2 c. honey
1/4 tsp. salt
1/4 tsp. cinnamon (optional)

2 T. sesame seeds, optional (not SCD legal)
1/4 c. almond flour
1/2 c. roasted unsalted peanuts
1/2 c. pumpkin seeds (pepitas)
1/2 c. sunflower seeds
1/2 c. unsweetened shredded coconut
1 c. sliced almonds
1 c. chopped walnuts

Preheat oven to 275 degrees. Line a cookie sheet with parchment paper. Combine first 5 ingredients in a microwave safe bowl and heat until hot. Stir until well combined. Combine the remaining ingredients in a large bowl. Pour hot nut butter mixture over the dry ingredients and mix with your hands. Spread granola out onto lined cookie sheet. Evenly distribute over the cookie sheet. Bake 30 minutes stirring every 10 minutes. Cool completely before storing in an airtight container in the refrigerator. This granola does not have to be refrigerated if you are taking it somewhere but at home I like to keep it cold so it lasts longer.

SCD Banana Bread

SCD Banana Bread

2 large very ripe bananas
4 eggs
1/4 c. grapeseed oil
1 T. lemon juice
pinch of salt
1/4 -1/2 tsp. cinnamon
1/3 c. honey
1/2 tsp. baking soda
2 1/4 c. almond flour
1/4 c. chopped walnuts

1. Preheat oven to 325 degrees. Line a 9 inch square pan with parchment paper. Oil both sides of paper and sides of pan.
2. Place bananas in a medium sized mixing bowl or food processor. Beat until smooth. Add eggs, oil, lemon juice, salt, cinnamon, and honey. Mix well.
3. Add baking soda and mix again. Add almond flour and mix until batter is smooth. Immediately pour into prepared pan. Sprinkle with walnuts.
4. Bake for 35 minutes or until a toothpick inserted in the middle of the pan comes out clean.
5. Cool for 10 minutes then loosen edges with a knife and invert onto plate. Invert again onto a cooling rack and let cool completely. Cut in half, then slice. Store in an airtight container.

Recipe Review: Peanut Butter Granola

Granola is something I thought I had to give up, but thanks to Lauren at Healthy Indulgences I have found a great recipe that tastes crunchy and satisfying. I have been sprinkling it on fruit and yogurt in the mornings or just taking a handful for a snack. I hope you enjoy it as much as I have.

The only change I made to the recipe was to use 1/4 c. honey for sweetener and I omitted all the sweeteners listed in the recipe. It turned out great.

Click here for the recipe

Recipe Review: Dairy Free Lemon Poppy Seed Muffins

Once again I direct you to Elana's Pantry, a beautiful blog filled with lots of recipes that are grain free. Whenever I make Elana's recipes I substitute honey for the agave using the same measurement and have never had a problem. These muffins are one of my kids' favorites. I love the fresh lemon flavor and they mix together quite quickly.

You can find the recipe here at Elana's blog

Fresh Fruit and Yogurt Sundae

Before I give you this recipe I have to say that finding out if/what fresh fruit is legal on the SCD is confusing. Some sources say none at all while I have cookbooks with Specific Carbohydrate Diet in the title that have lots of fresh fruit recipes in them. The bottom line is use your head and listen to your gut. Do not eat fresh fruit (only cooked) the first few months of the diet and if it makes you upset don't eat it for at least a few more weeks, then try it again. I found after only a few weeks I can eat bananas and berries, I will try grapes and melons next.

Fresh Fruit and Yogurt Sundae

1-2 c. fresh fruit
1/4 c. SCD yogurt
2 T. honey
1/4 tsp. cinnamon
chopped nuts or granola

Combine the yogurt, honey and cinnamon and mix well. Arrange the fruit in a serving dish, top with yogurt mixture and nuts or granola. Serve.

Recipe Review- Beef Jerky

Two years ago my huband requested a jerky maker for Christmas. My mother-in-law bought him a great stainless steel model that works in the oven. Until yesterday it was still in the box. I saw this recipe and had to try it, and I am so glad I did. On a scale of 1-10 we all gave it a 10, in fact the entire batch was gone in 24 hours. The only change I made to the recipe was to omit the liquid smoke. We will be making this again soon.

GFCF Banana Almond Muffins

Gluten Free Casein Free Banana Almond Muffins

2 3/4 c. Honeyville Grain's Blanched Almond Flour

4 T. arrowroot powder (replace with almond flour to make SCD Legal)

1/2 tsp. baking soda

¼ tsp. salt (omit if almond butter is salted)

1/2 c. honey

1 ripe banana, peeled and mashed

1/2 c. almond butter

4 eggs

1/2 c. chocolate chips or chopped nuts (optional)

In a medium mixing bowl combine the flour, arrowroot powder, baking soda and salt. Set aside. In a seperate bowl mash the bananas thoroughly with a fork, add the almond butter, agave, and eggs. Combine the two mixtures until and add any optional ingredients. Fill muffin cups (lined with papers and sprayed with oil) 2/3 full and bake at 350 degrees for 30 minutes. Makes 1 dozen muffins.