Thursday, August 16, 2007

SCD Apple Chutney

Cook 1/2 apple
1/2 green chilli
salt to taste

Grind the above to a smooth consistency, add goat yogurt instead of water.
season with mustard and cumin seeds.
Add pepper if S asks for "black stuff".

SCD Kootu

Cook vegetables ( Zucchini, carrot, beans, cauliflower) with salt and turmeric.
when veggies are cooked, add 1 tsp split pea powder.

Coconut version
Grind coconut, jeera and 1 small chilli. Add this mixture to the cooked vegetables.

Non-coconut version
Use almond paste left over from making almond milk. Add this mixture to the cooked vegetables

SCD Rasam

Grind 1 tomato, cilantro, salt, and amma's premade rasam powder.

Boil 1 C water and add the rasam mixture to it.
Add a pinch of black pepper powder and season with mustard and cumin seeds.

SCD More Kuzhambu

Grated ginger
1 sm green chilli, slit into 4 pieces
diced zucchini/peas
1C goat yogurt
1 tsp dal powder

Chaunk of mustard seeds and jeera in ghee. Add grated ginger, chilli and diced vegetables.
Add 1 sm C water and salt and turmeric to taste.

Mix dal powder with a little bit of water and add it to the goat yogurt. You should have a smooth mixture.

When the zucchini is cooked, add the yogurt mixture. Bring to a boil and take it off the stove.

Garnish with coriander leaves.

Monday, August 13, 2007

More non-egg breakfast ideas

non-egg breakfast ideas:

smoothies
egg-free muffins
sausage -just brown meat and add spices and make into patties or logs
(or just leave it loose)
cheese
yogurt
DCCC moistened with yogurt and fruit
egg-free muffins, brownies or nut butter broken up in yogurt or nut milk
bananas in yogurt
pumpkin or winter squash with honey, cinnamon, nutmeg etc. (can also
add yogurt)
Jello
yogurt flavored with pumpkin butter
sandwiches made with eggless bread, sausage patties, and cheese

When I traveled in Europe, I saw them eat cold salmon and liver
pate'. There is no reason to stick to traditional breakfast foods, as
long as the children don't mind,

Mr. Sun Pudding by Deb
2 oz. cooked & pureed butternut squash
2 oz. cooked pureed pears –APPLESAUCE WOULD WORK TOO
1 tsp. nut butter of choice, warmed so it's easy to mix.
Mix all together well. Makes 1 serving.
--

Orange Pudding by Sherry
½ cup pureed pears
½ cup pureed carrots or butternut squash/pumpkin
1 tbsp cashew butter –CAN USE ALMOND BUTTER
Olive oil if needed to emulsify
Blend well
--

green pudding & other variations
My son looooooves green pudding. I make it with half an avocado, one
or 2 bananas, 1/2 cup of almond flour or 1/4 cup nut butter, a glob of
honey and some cinnamon. I make other 'colours'..same basic recipe,
but substitute avocado with any of strawberries, blueberries, cooked
carrots, cooked squash, cooked green beans etc. If made with frozen
bananas, it stays cold in his lunch. [other than maybe the strawberry,
you won't get me near them though!]
--

LIME PUDDING
by Nancy

1 ripe avocado
3 Tbsp or more fresh lime juice
1 Tbsp honey
a few drops Frontier vanilla
(optional) a few Tbsp yogurt

Mix all ingredients until smooth
--

squash casserole
2 C squash (cooked and mashed)
4 oz applesauce
1/8 C honey
cinnamon and nutmeg
Bake at 350 for 30 minutes. Very yummy.
--

pumpkin pudding
1 1/3 pumpkin –CAN USE WINTER SQUASH INSTEAD
1/3 T honey
2T butter
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
here's the hard recipe. mix and serve. or freeze in ice pop molds. i
think it would be yummy layered (and pretty) with dripped yogurt mixed
with honey.
--

EGGLESS PANCAKES

1 chicken breast-thawed
2 large pears-peeled
some baking soda
salt

blend until it is the same consistency throughout.
pour and shape with spoon on non-stick grill. Try to make them thick.
cook at about 350 degrees until dark brown on both sides-try not to
smash them down.

preheat your oven at 425 degrees. Put pancakes in a pan, covered with
aluminum foil. Bakes for 15-20 minutes. I just do this to make sure
they're completely safe to eat.
You can make them thin if you want. They also microwave up nicely.
They actually taste better microwaved, because it makes them a little
less dry. If you want to reduce the number of pears and just add water
or juice-that would work too. Just test it. It works very well though.
--

EGGLESS MUFFINS
I use 3 chicken breasts
4 cups butternut squash
I use 4 pears
baking soda
2 cups of water
a little salt
4 tablespoons coconut oil

should make 24-30 muffins
--

DARLENE'S APPLE CRISP
Ingredients
5 apples, peeled and sliced
2 pears, peeled and sliced
1 cup almond flour
2 tablespoons honey
2 tablespoons butter
cinnamon to taste
Instructions
1. Mix apple and pear slices together in 9" pie plate, sprinkle with
cinnamon.
2. In a bowl mix flour, honey, and butter together.
3. Spread mixture of apple and pear slices.
4. Bake at 350 degrees for 30 minutes or until bubbling.
5. Add cranberries or raisins for variation.
Notes
Hi here is a new recipe that my wife has made scd legal for apple
crisp hope everyone enjoys it.
-Clark McIntyre
--

Yogurt pie (adapted from 'It's-a-snap cheesecake from the Knox
Gelatine box)
1 envelope plain gelatine
1/2 cup honey
1 cup boiling water
16 oz of dripped yogurt
1 teaspoon vanilla extract (optional)
SCD nut crust if desired

1. Mix gelatin and honey in small bowl. add boiling water and stir
until gelatin completely dissolves, in about 5 minutes.
2. Beat yogurt cheese an vanilla in large bowl with mixer until
smooth; slowly beat in gelatin mixture. Pour into prepared crust if
desired or pour into greased pie plate.
3. Refrigerate until firm, bout 3 hours. Garnish as desired.
--
CHICKEN SAUSAGE
Ingredients
3 pounds fresh ground chicken
2 teaspoons salt
1 tablespoon water
pinch of pepper
pinch of thyme
pinch of sage
pinch of cayenne
Instructions
1. Stir all ingredients together. Mix.
2. Shape into 3 rolls. Roll snugly in foil and store 24 hours in
refrigerator.
3. Poke holes in top and bottom of foil.
4. Arrange on tray and cook in 300 degree F (150 C) oven for 2 hours.
Remove from foil.
Notes
May be sliced for sandwiches or eaten with crackers. Can be stored in
freezer for up to 6 months.

Non-nut muffins

From pecanbread...

I take a large cooked
acorn squash and put the squash and two eggs in the blender with a
tablespoon of honey and a dash of cinnamon (these could be
optional). I blend it until it is smooth. I put a tsp. of this into
a mini muffin pan. I just bought 2 "24" muffin pans for cheap at
Target and I already had one, so I make more than one batch and
freeze some to last us through the week. One batch usually makes
about 60 little "squash buttons" as we call them at our house. I
bake them at 300 degrees for about 30 to 40 minutes. I usually look
for them to be browning a little and pulling away from the sides of
the pan. You could probably fill the cups a little fuller, but then
they are softer and mushier in the middle. The way I do it they come
out like flat little buttons, and they aren't too eggy or soft which
he would not eat. He eats them cold or I toast them in my toaster
oven. These are great finger food snacks I send to school with him
also. They could be made with butternut squash too. I am planning
on trying to make little spinach ones also, I'm not sure if he will
eat them since they will be green, but I'm going to try. We haven't
started with the nutbutters or nut flours, so I am trying to find
ways to give him the bread type things in other ways. Hope this
might be an option for you.

Whats in the SCD lunch box these days

S is finally figuring out that he can actually eat his lunch in school instead of starving until 4 pm for me to pick him up.
Last week he cleaned out his lunchbox twice! He appears to prefer his food separated into several little containers.
I've packed 1) strawberries 2)raisins 3)muffins 4)masoor dal "vadai" 5)cherry tomatoes
with some luck so far.

Almond Milk

One of the things we had given up when we moved to SCD was the Pacific brand Almond milk - it had a couple of SCD illegal additives like rice bran syrup.

This weekend I made a trip to Ranch 99 in search of young coconuts and ended up coming home with a Soy Milk Maker. (tayama DJ-15A). I paid about $40 for it and used it to make almond milk.
I used dry slivered almonds (I will probably pre-soak raw almonds, take the skin off for subsequent use).
It was pretty straightforward and is a good backup to the goat yoghurt smoothie that S is getting tired of these days. makes about a jugful (about 3 glasses). S was OK with all the supplements in it, though it tasted a bit chalky to me.
I bought some clear and delicious Orange Blossom Honey from the farmer's market in Mtn View and used a spoonful to sweeten the milk.

I've seen reviews on Amazon that says that the maker doesn't last for very long, so we'll see how it goes.

Update 9/24/2007
The only part of the nut milk maker I'm using now is the fine-mesh stainless strainer! I'm using the time-honored way of making nut milk: soak almonds in hot water, peel the skins, and grind finely in the Vita-mix, strain, add hot water as needed.

Thursday, August 9, 2007

Masoor Dal "Rice"

1 C masoor dal mock "rice"
3.5 C water

Spread ghee in a saucepot. Add water and bring to a boil. Add mock "rice" to the boiling water and bring flame down to low.
Simmer over open flame till the water evaporates, about 30-40 mins.