PecanBread.com - Treating Autism with the Specific Carbohydrate Diet

The cake, like the muffins, keep better if kept cold until serving.
Serve and enjoy (I have always wanted to say that)
Finally, I have to say that I found this cake to be a really good cake, not merely a good faux cake but a pretty yummy treat on any terms.
Hope it works out.
David and Marisol

PECAN,FILBERT OR ANY OTHER FLOUR CAN BE USED INSTEAD OF ALMOND FLOUR]
To get pecan or filbert flour call 845 356 3504

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Peanut Butter Brownies are as follows:
mix one cup of SCD-legal peanut butter, one half cup of honey, one half teaspoon baking soda, and one egg thoroughly and put in a well-buttered 8" square baking dish, and cook at 350F for about 25-30 minutes. Take out when nicely browned.

Bev

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PEANUT BUTTER CARAMELS

4 tabls. butter
1 cup honey
4 tsps. vanilla
1/4 tsp. salt
1 c. peanut butter

Bring butter, honey, vanilla, salt to a simmer for 15 minutes. Add peanut butter and stir and simmer another five minutes.

After cooking, pour into a buttered (I used a glass Pyrex) bread pan and put into the freezer a little while just till hard enough to slice with a buttered spatula. I cut them into little squares and wrapped in pieces of waxed paper cut to size. Store them in the fridge as they tend to melt down a bit otherwise. Hope you like these little goodies!

Sincerely, Julia

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the butternut squash "fries"

I cut them up thin (think McDonald's fries), tossed them in olive oil, and baked them at 425 on my baking stone. (Pampered Chef stoneware -- no turning required!)

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Chicken nuggets are just boneless chicken (thighs, breasts etc) cut into nugget shapes and rolled in almond flour and a bit of sage, salt and sometimes pepper. BAke at about 300 -325 , it depends on your oven. Mix up some honey, legal dijon and mayo and serve. Smiles all around.

Sheila

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I found this recipe sent in by Cary in my recipe files. I haven't tried it yet, but thought it might be a good one for those who are avoiding dairy.

Dairy free cookie recipe:

3 cups blanched almond flour

1/2 cup applesauce (actually I make mine by cooking apples with about 10 frozen cherries and puree) I am still getting this measurement down - may need more

1/4 cup melted butter or ghee

1/4 tsp salt or 1/2 tsp if using ghee

1/4 tsp baking soda

3 tsp vanilla

Mix all ingredients well. Form into little balls.
Keep a bowl of water to wet hands if dough sticks to them. Press into flat cookies on buttered baking sheet*. Bake at 300�C 12 to 15 minutes until they're the colour of "vanilla wafers". Especially good to dip into applesauce and yogurt.
I also tried putting a dab of applesauce in middle of cookie before baking - makes them less crunchy but more like a fruit cookie.
Cary

* Sheila's note. I often line my pans with parchment paper instead of buttering the pan. I buy mine at the grocery store alongside the plastic wrapHere is a recipe for cookies which are rolled out. Perhaps, they will serve as a gingerbread man cookie.

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Wendy's Peanut Butter Cake

I think this is Deanna's recipe.

This is my favorite cake, partly becasue it's really easy, and I haven't tried very many. It was posted on the LI list a long time ago, when I asked for a birthday cake for my son too!

Wendy's Peanut Butter Cake,A CAKE WITHOUT FLOUR:

1 Cup Peanut Butter
1 Banana (mashed)
1 Egg
1/2 Cup Honey
1 Tsp. Vanilla
1/2 Tsp. Baking Soda
1/4-1/2 Tsp. Almond Flavor

"Blend the above ingredients well. The longer you blend it the better. Of course don't let your blender or electric mixer start smoking. I blended the ingredients at high speed for about 1 min. to make the egg real fluffy and then I reduced the speed to "Stir" mode for about 2 min. to aerate it. [A food processor works great with this recipe - Deanna]

"Pour ingredients into a buttered cake pan and bake on 350 for about 20-30 min. (I was doing 20 things at once, so I am not sure about the time, just keep checking on it) It is done when it is a light golden brown color and a toothpick comes out clean. But don't let it cook too long, it is nice and moist and cooking it too long wouldn't be good."

Darby,
There is no almond flour needed.
I had the same reaction...how could that make a cake?
But it does...Very moist and dense, but still somewhat cakelike. Very tasty treat. And well appreciated, since the almond flour bothers my gut.
Note:if using a blender, yours may sputter and virtually burn out from the dense peanut butter. Mine almost did. Use a food processor if you can.
If you only have a blender,use at least 2 bananas, and put in all the wetter stuff first..egg, extracts, bananas. Then gradually add the honey,baking soda and peanut butter.
Claire Z.
(Submitted by Sonia)

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EASY frosting idea

Hi again,
My easy frosting idea is to spread nut butter (almond, peanut, whatever is tolerated) on top of the muffin or cake like a frosting. You can also dot with raisins, (like sprinkles!) if he eats those yet.
OR, mix the almond or peanut butter with honey, and stir it well until it almost gets whipped looking, and then spread. This has a more "frosting-like" consistency. Can also dot with raisins again.
Hope he has a GREAT birthday!
Sonya

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Hello,

Here is a recipe I adapted since we didn't have cashew butter, which the original called for, and also because I am not tolerating almond flour yet. No overwhelming peanut butter or banana taste and very easy to make. I also threw fresh blueberries in one batch and they disappeared very quickly. :)

Peanut butter pancakes:

1 banana
1/4 cup legal peanut butter
2 eggs
1/2 tsp baking soda

Mix all ingredients with a mixer. I make them into small pancakes because they are easier to turn.

Sheila,
UC 18 yrs, SCD 18 mos

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EASY PANCAKES

You can make great pancakes really easily just using cashew butter (or peanut or almond butter) and eggs, with a little baking powder. Just whisk everything together until you get a thick but still runny consistency (sorry the quantities are not precise) and then fry as normal pancakes.

My tip on making pancakes is to use 1 whole egg and 2 egg yolks per batch. This makes the pancakes very rich and filling. Then use the egg whites to make little meringues. Just whisk them, whisk in a little runny honey and bake at 100deg for about 1 1/2 hrs. Let them cool in the oven. You can also fold in coconut, ground nuts or seeds after whisking in the honey.

Caroline

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SODA

Another "soda" idea is to use Perrier or some other legal sparkling water, or legal carbonated soda water, and add grape juice or orange juice, usually half and half.
Very comforting when sick, at least to me.
Sonya

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I modified the peanut butter cookie recipe in the book.
I used:
1/2 cup of coconut oil (instead of butter)
1 cup cashew butter ( instead of peanut butter)
then the rest is the same
1/2 cup honey
1 cup nut flour ( I used hazelnut)
2 eggs
1/4 tsp baking soda
1 tsp vanilla

They are really good, today I am making a double batch. Even my husbands eyes lite up, so I know they are good.
Enjoy!!!! Leah

I really missed having a biscuit with my cup of tea, so after many attempts I came up with this recipe:

Sheila�s Tea Biscuits

2 1/3 C almond flour
1/2 C peanut butter
3 eggs
1/4 C yoghurt (or water)
1/2 tsp salt
1 tsp honey (optional)
1/2 tsp baking soda

Mix almond flour and peanut butter well, set aside. Beat eggs then mix in yoghurt (or water), salt, honey (if using) and baking soda. Add egg mixture to nut mixture and beat until it firms up.
With a bowl of water nearby, roll heaping tablespoons between barely wet hands. Place on a buttered baking sheet and flatten to about 3/4 inch height. Bake at approximately 325 degrees Celsius for 15 minutes.
Remove when lightly browned. Cool & enjoy. This is very nice with butter and homemade strawberry jam.

Raisin variation:

Add about 1/2 C raisins after all other ingredients are mixed well.
This one is great with just a little butter.

Sheila

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COOKIES WITH NO HONEY AND NO EGG

I also found this great post from Jeanne not too long ago which I have not tried but sounds great and has no honey:

< Peel and cook butternut squash, then put it in the food processor
Mixing Bowel add
2 Cups of Nut Flour
1 Cup of Butternut squash
Pear Sauce
1 Tablespoon of Oil

Bake at 325 degrees until golden brown. My oven takes about 20-30min. Every oven is different I like to slow bake so the ends don't cook faster than the middle
I also make cookies with the same recipe except I use a spoon to pack the mixture and place it on a cookie sheet and bake. >>

Jeanne

COOKIE-CUTTER COOKIES (adapted from a pie-crust recipe at scdiet.org)

3 cups (firmly packed) almond flour
1 stick softened butter or 1/2 cup softened coconut butter or Spectrum
organic "shortening" (100% palm oil)
1 egg
1/2 - 2/3 cup honey (I use 1/2 cup)
2 tsp SCD-legal vanilla
1/4 tsp salt (less if using salted butter)
raisins, sliced almonds, cut-up bits of dried fruit, shredded coconut, etc. for decorating (optional)

Combine all ingredients thoroughly to make a stiff dough. Chill dough several hours or overnight in the refrigerator.
Preheat oven to 300 degrees F. Cover a cookie sheet with baking parchment paper. Place a ball of dough on the parchment, and cover with another sheet of parchment. Roll out dough between sheets of parchment with a rolling pin, until fairly thin - about 3/16" thick (well, 1/8 seemed too thin and 1/4 too thick, but whatever works best for you is OK). Peel off top sheet of paper.
Using cookie cutters, cut out shapes right on the parchment-covered cookie sheet. Since the dough does not spread while baking, shapes can be cut very close together so there'll be as little "in between" dough as possible. Use cookie cutters with open centers that cut only the outside edges of the cookie - not the embossed-design kind (otherwise the dough will get stuck inside the cookie cutter when the cutter is lifted.)
Carefully peel off the bits of "in-between" dough from around the shapes, and decorate, if desired.
Place the parchment-covered cookie sheet with the cookies in the oven and bake for about 5-10 minutes or until edges start to brown. (I originally stated 350 degrees in the recipe, but they do brown rather quickly so I cut down the temperature and really watch them.) Remove and let cool thoroughly before attempting to lift them off the parchment - they need to be fully cooled to become firm and hold their shape.
(Alternatively, the parchment can be placed on any flat, smooth surface for rolling out the dough, then carefully moved to the cookie she et either before or after the shapes are cut out.)

.

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Cooked fruit

We have baked apples, pears and raisins together with honey and cinnamon on top.
Also, I cooked some frozen cherries, which the boys really liked. You can also bake peaches. Pineapple isn't bad cooked either.

Jody

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Here is a late one. I made this recipe last Christmas. It smelled heavenly! This one is not very quick but it can be made ahead, refrigerated and then reheated as needed.

"Homemade Mulled Apple Juice", from "The Good Health Cookbook".

1 lb (450 g) cooking apples, peeled, cored and sliced
1 pint (600 ml or 2 1/2 C) water
finely grated rind and juice of 2 oranges
6 Tablespoons honey
6 cloves or large pinch of ground cloves
1 cinnamon stick or pinch of ground cinnamon
pinch of ground ginger (or a little fresh ginger)

Put all the ingredients in a pan, except the rum. Bring to a boil, then lower the heat, cover and simmer for 10 minutes until the apples are reduced to a pulp.

Tranfer to an electric blender and blend until the apples are smooth, but the whole spices , if used are still in pieces.

Strain, stir in rum, if used and serve hot.

I tripled the batch, and refrigerated it. When we wanted it hot, we reheated it in a saucepan.

Sheila

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RECIPES WITH DAIRY

GRAHAM CRACKERS 3 cups (1 lb) pecan flour
1/2 cup honey
2 T melted butter
1 jumbo egg
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp baking soda
6 Tablespoons yogurt cheese or DCCC

Blend honey, yogurt cheese, egg, spices, & baking soda.
Add to pecan flour and mix well.

Roll into logs about 1.5 inches across and freeze until just firm.

Slice into cookies between 1/8 to 1/4 inch thick, and bake in 325F oven for about 9 minutes. Turn crackers over, and bake again for about 8 minutes.

Remove from oven and allow to cool. Even better if you can stand to wait until the next day to let spices really penetrate.

If you want a really crisp cracker, return to warm oven (no more than 170F) and allow to sit for 2-3 hours, OR toss them in an Excalibur dehydrator on its highest setting over night.

Can also be sliced thick, and cooked the same amount of time, to give a slightly chewy, moist ginger cookie.

-- Marilyn (New Orleans, Louisiana, USA)

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Hi, folks....

In reading the stuff that people start with, pizza does seem to be a favorite food for some kids. I can appreciate some of you worrying about the nut flours, so perhaps my "beef crusted" pizza would be helpful.

Essentially, all you do is take the amount of meat in a regular hamburger patty (whatever size you usually use) and press it out on a baking pan as thin as you can possibly get it. Then bake at a low heat (no more than 250F) until the meat is done. You want to bake on a low heat to reduce the amount of shrinkage.

Pull the pan out, pour off any fat and broth (you can save the broth to flavor something else later!), spread with your favorite homemade pizza sauce, top with legal cheese, and pop it back into the oven until the cheese is melty. Serve in wedges.

If the dairy is still a factor, you could try just the beef crust and sauce, or the beef crust, sauce, and a few favorite veggies, peeled, seeded, and sauted tender in a little olive oil.

-- Marilyn (New Orleans, Louisiana, USA

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Here's three things I really think your child will not refuse:

1. pancakes made with brazil nuts.
The brazil nut has a brown skin. Cut that off. Then take about 8 of them, chop them, put them in a grinder. Grind them. Add an egg and a teaspoon or 2 of honey. Fry with butter ghee (which is casein free if that matters to you). You'd think they were regular pancakes, really.

2. raspberry popsicle.
This is very expensive, but guaranteed in my house anyway to get the fruit down. Wash the raspberries very well, puree them, put them through a seive to get rid of seeds. This new, pure raspberry juice can be mixed with honey, put into a popsicle mold (my advice is to get SMALL molds). She will eat it. Nobody could resist it. My son eats it without honey.

3. Pureed mango with a raw egg yolk.
This is not good if you have poor quality eggs, but if you think the egg is organic and fresh enough, raw egg yolk in pureed mango is undetectable. My son eats this every day. It's a meal in itself. But you need fresh mango, nothing canned.

Marti

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here's another one for slushy frozen fruit lovers:

When I make fruit juice for my son, I put the juice through a sieve. The not-so-thick pulp that's in the sieve goes to the freezer. Not necessary to add honey, it's sweet enough. Take out an hour before dinnertime, nice & slushy at dessert time.
And absolutely no effort at all, smiles all around. Mind you, my kid never used to eat ICE or FRUIT. Now he eats both. What a winner.

Marjan
The Netherlands

General Tips for Dairy Free:

--When butter is called for in a recipe such as a pie crust, try replacing it with coconut oil, as it has similar properties, being solid like butter. In other recipes, you can usually subsitute any oil for the butter, but you may have to adjust the ratio of wet to dry ingredients, as the oil will sometimes make a wetter batter, if you are making muffins for example.

---From Joanne:

I have been doing the no casein diet for about 1 month for my son as an experiment. I found it difficult at first but if you substitute olive oil for the butter it seems to work well for the things I have made. I made the peanut butter cookies in BTVC just added about 1-2 Tbls. of olive oil instead of butter. I also made the banana muffins the same way. Try the egg/banana pancake recipe in the book but add about 1/2 cup nut flour and about 1/2 tsp. baking powder and you have a delicious pancake/waffle - my son and daughter love them. Add about 1 tblsp. water to a scrambled egg to give it some lift. Do you have Lucy's cookbook? The cinnamon cookies are good and i have substituted the olive oil for them also - i also press a well in the middle and put SCD legal jelly inside for a change of pace. I also have a recipe for mock whole wheat bread that includes peanut butter - it has no milk products in it and works well with peanut butter and jelly... If you want the recipe i think it is from Rochelle Weiss's cookbook and I've seen it on the list so I'm sure she wouldn't mind if i shared it... The crackers she sells also are dairy free and my son enjoys them with honey spread on them.... She has a mail order business of SCD food if you don't know that - her number is --- not handy right now - can't find it - Digestive Diet is her company in Monsey, NY -- maybe someone can send the phone number ---- God bless your family.... Joanne Wharry

"CREAM" OF BROCCOLI SOUP

From: [email protected] Date: Mon, 1 Oct 2001 16:26:24 EDT [email protected] I made "cream" of broccoli soup. I Cooked 1 head of cauliflower in legal homemade chicken broth until soft. Took it out of the broth and purreed it until smooth. Put it back into the chicken broth. Add whatever spices turn u on and add the chopped broccoli and crispy (legal) bacon if you want. (You can add cheddar cheese or whatever legal cheese u like.) The point is that the cauliflower is the "cream". My Hubby HATES cauliflower and ate 2 HUGE bowls of this soup. It did, however, take 1 lb. of cheddar cheese grated on top. You can do whatever veggies you want with this soup . Hope you try it and like it. :o) Happy eating! Lori

DAIRY-FREE BREAD

6 eggs
5 cups almond flour
1/2 cup mayonnaise
1 cup seltzer
1/2 tsp baking soda
Pinch of salt

Separate eggs. Beat egg whites until full and fluffy. In a second bowl, add rest of ingredients to the egg yolks. Mix second bowl and fold egg whites into the mixture. Line the aluminum foil pan with a bit of oil and pour mixture in. (The batter should look like a standard cake batter.) Bake at 350 degrees farenheit for about an hour and a half (more or less). Use knife to check if ready.

This is a bread that is generally appreciated by those with no sweet tooth. There is a kosher cookbook that provides recipes that can satisfy most preferences, though. It's called SCD With Taste and Tradition by Rochel Weiss. To order, you can fax her at (845) 356-3504 or e-mail her at [email protected]

Good Luck!

BABA GANOUSH

Cut off the green stem from the eggplant.
Use a baking sheet with sides.
Roast the whole eggplant under the broiler.
Turn to roast every side. (takes about 10 minutes)
Once the outside is totally black it's roasted. Let cool off to room temp.
Scoop out the eggplant meat. Mash and add crushed fresh garlic, salt, and 2 tablespoons of tahini (tahini is crushed sesame seeds).
******(Tahini is to only be tried after 3 months on SCD.)
Another variation:
After broiling the eggplant and peeling it, you add about 1/4 of a medium onion, some olive oil (a bit less or about 1/4 cup depending on personal taste), some garlic, pinch of salt, and the juice of a lemon. You mix it all up in a food processor or a blender. You can adjust the ingredients to taste. It's best served COLD with slices of chilled tomatoes and olives.

VEGETABLE IDEAS

Dear Tamra,

I have found peeled zucchini/courgettes chopped or sliced, seasoned in little olive oil with ginger, garlic, tomatoes, salt, turmeric, powdered cumin and then simmered in enough water to cover the pieces, till tender, have been very easy to eat. I am not suggesting onions as part of the seasoning for it is not recommended at the beginning.

Here's what I do: (For 3 medium sized zucchinis) In any saucepan, add enough olive oil for seasoning (about 1 - 2 tablespoons olive oil), heat on medium heat till hot enough for seasoning (about i minute), add 1/4 teaspoon turmeric (optional if you are not familiar with it, but is considered a blood purifier in India), 1/4 teaspoon powdered cumin, if you like it, 1/2 inch ginger piece peeled and chopped into tiny bits, 1 clove garlic chopped, 1 tomato (peeled - for us, remove seeds, chop), stir all this up for a minute. Add peeled, chopped zucchini pieces and enough water to cover them. Add salt to taste (I add about 1/2 to 3/4 teaspoon, but them I love salt!). Bring to a boil, then lower heat to simmer, cover and cook till tender - barely 7-10 minutes.

I also like the taste of carrots and green beans cooked together with ginger and turmeric (seasoned in olive oil). I usually pressure cook them in a little water, for I know they will end up really tender (10 minutes cooking time under pressure).

Hope this helps for now.
Regards.
Suneeti PEA AND GINGER SOUP

I sent this a few days ago but never so it on the list, so here it is again...This recipe came from The New York Times and is really simple and delicious. (I didn't have chicken stock on hand and just used onion, carrots and celery to flavor the broth before pureeing.)

Pea and Ginger Soup

2 cups fresh peas
2 tablespoons peeled and roughly chopped ginger, or more to taste, up to 1/4 cup
Salt and pepper
4 cups chicken or other stock (homemade only, SCD legal), or water

1. Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.

2. Pour soup into a blender, in batches if necessary, and carefully puree. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve. Yield: 4 servings.

Babette

"FRIED" CHICKEN LIVERS

Julie - I like "fried" chicken livers. Mix an egg with a couple tablespoons of water. Wash and dip the livers in the egg mixture. Season some Almond flour using salt, pepper and a little cayenne pepper and dredge the livers in the seasoned almond flour mixture. Cove a baking sheet with foil and brush with olive oil (prevents sticking) and place livers on sheet. Bake at about 350 F for about 30 - 45 minutes or until done.

I like to eat them with a little home made hot sauce or with some white vinegar and unsweet tea.

brianm

applesauce recipes

Someone was asking about applesauce awhile back--here are a couple of recipes

Found this on a list, changed the sugar to honey. Haven't tried it, but I will. Seems an easy way to make applesauce--no constant stirring, etc.

Ingredients: 8-10 medium cooking apples, peeled and diced
1/2 cup water (or you could use cider for more appley goodness)
honey to taste (maybe 1/2 to 3/4 cup, or depending on your apples, none at all)
cinnamon to taste

In slow-cooking pot, combine apples and water. Cover and cook on low for 4-6 hours or until apples are very soft. Add honey and cook on low another 30 minutes. Sprinkle with cinnamon at serving time. Makes about 4 cups of slightly chunky applesauce. If you'd rather have smoother sauce, you can puree it in the food processor, blender or use a hand blender.

The following is quick and somewhat savory, good with roasts, etc. The butter adds some calories for those who need to gain some weight.

Naked Chef Applesauce

4 large cooking apples, peeled and chunked
1/4 cup honey
juice from one lemon
4 cloves
1/4 cup butter

Peel, core and quarter the apples. Place them in a saucepan with the honey, lemon juice and cloves (you can add a tablespoon of water if you want) and simmer until soft. Remove the cloves, stir in the butter, and either smash everything to a pulp or semi-squash it so there are still chunks in it.

Bon Appetit

One of the many Brendas

Main Dishes

CHARLOTTE'S SPINACH PIE

Take a package of frozen, chopped spinach (SCD legal - read the label), cook, drain the water out well.
Beat 1 or 2 eggs in a bowl.
Mash 1 package of Friendship Farmer Cheese (this is 7.5 oz. if you're using a different kind of DCCC)
Combine the spinach, eggs and cheese
Add herbs like basil, dill, minced garlic, salt and pepper, whatever you like
Mix in some almond flour
Spread onto a buttered pie pan
Sprinkle almond flour on top and dabs of butter and/or grated parmesan cheese
Bake approx. 40 minutes, just until it looks lightly brown.

MEATBALLS

Here are two meatball recipes from the LI list:

Sheila

#1.) Baked Meatballs from Lisa:

Ingredients:
1 tablespoon olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
1/2 pound ground veal
1/2 pound ground beef
1/2 pound ground pork
1/2 cup freshly grated legal Parmesan cheese (You will probably need to grate your own. Most grated parmesan in stores has anti-caking additives.)
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Heat oven to 375�In a skillet, over high heat, cook onion 5 minutes, until softened; add garlic and cook 1 minute more. Transfer to a bowl and mix in ground meats, cheese, eggs, salt, and pepper.
2. Roll golf ball-size meatballs; arrange on a jelly roll pan. Bake 20-25 minutes, until browned and cooked through. (You can fry them if you prefer).

#2.) Meatballs

from Pat:
Ingredients:
1lb chopped beef ( or mixture of beef, veal and pork)
1 egg
1 cup almond flour
season to taste - salt, pepper, garlic, oregano, basil, parsley, grated legal cheese, etc. can be used.

LAMB CASSEROLE

You will need:
lamb leg steaks or neck fillet
chicken carcass for stock
carrots
green beans
herbs
other vegetables if tolerated and legal on the diet!

This has become a favourite of my son. When we have had chicken for a meal, I use the carcass to make chicken stock, by boiling it with about 2 litres of water, over a long time. Sometimes I add vegetables like carrot and some herbs to the stock while it is cooking. I usually cook mine for at least 4 hours, adding more water and stirring as required to avoid it catching on the bottom.

When the stock is rich enough, I seive it into another pan and take it off the heat.

I take some lamb - I use two leg steaks or some neck fillet for my son, and trim off fat, and cut the lamb into bite sized pieces. I fry the lamb in a moderately hot pan with olive oil to seal it, and then I add a few spoonsful of the stock to deglaze the pan, and then tip lamb and all the stock and juices into a big deep pan.

I then add vegetables - cleaned and chopped carrots, green beans which have been trimmed and chopped into inch-long pieces, and some herbs. Alistair is unable to tolerate garlic or onion, otherwise I would add these too, after frying in some olive oil.

After you have added the vegetables, being the pan of stew to the boil, and then reduce the heat to a low simmer. Keep stirring the pot from time to time to avoid it catching on the bottom. Once the sauce has started to show signs of thickening, you can either finish it off on the hob, or transfer it to a casserole dish and keep hot in the oven.

One of the nicest things about this dish is that if you make a big pot of it, it gets nicer the more it is reheated and simmered. It can be made in advance and reheated on demand. It is so lovely that my other children, who do not have to follow the SCD, will clamour to have some. It also takes no culinary skill, just lots of time! best wishes Fiona (and Alistair)

__________________________________________________________________________

I'd also recommend experimenting with the texture of food - one of the things which my son would eat when he wouldn't eat anything else was soup - I make plain chicken stock by boiling up chicken carcass with water for a couple of hours, adding water so that it doesn't boil dry. I seive the stock, and then I cook vegetables in it - his favourite is carrots, and then whizz it in the liquidiser to the consistency that he likes, adding more stock or even water if it gets too solid.

Hiding vegetables in sauces is another way - if your children are allowe tomato (mine is not) then you can hide all sorts of vegetables in a tomato sauce.

Sausages are easy to make - I take ground lamb, a spoonful of olive oil, grated carrot, mixed herbs, and bind together with an egg. The egg isn't necessary, but my son like it. I just shape either sausages or burgers with it, then put it in the oven gas mark 6 or 7 for half an hour.

My friend Jane cooks her carrots by dicing them raw, adding a tablespoonfil of olive oil and wrapping them in foil, or putting them in a loaf time with a foil lid. They need to cook about an hour to get very well cooked and tender, or around half an hour for more crunch. My children love the carrots done this way, and you can add herbs or garlic if they like it, or a spoonful of honey mixed in makes them very sweet, which some children like.

It makes a very easy meal if you put in the carrots, then put the sausages in half an hour later.

My son also like chicken cooked in the oven, with a bit of olive oil and a little salt.

Fiona

FISH STEW FROM SUNEETI

I have recently started preparing the fish differently - it ends up being a fish stew - very tasty and nutritious, easy to make -

tear out aluminum foil of about 18 inches in length (I like Reynold's Heavy Duty foil used to make packets for baking foods in the oven),
pour about 2 tablespoons olive oil,
spread it out a bit to make a 'base' for the fish,
sprinkle dried or freshly herbs like dill or basil, and then arrange over the oil base

1 whole peeled and thinly sliced carrot,
sliced zucchini,
green beans,
broccoli (can use frozen ones),
add some thinly sliced ginger,
garlic,
salt,

place the fish filet over this bed of veggies, pour a little bit more oil on fish sprinkle salt on fish to taste, arrange some peeled, seeded tomato pieces around the fish, add about 1/3 - 1/2 cup liquid, either water or chicken stock to the contents.

Then you fold the long sides together to meet at the center (lengthwise), fold over the edges to seal, next fold each end, pinch together to seal each of the ends - this makes a sealed packet which is then baked in a 400 degree F oven for about half an hour if the fish is thawed, and if the fish is frozen I bake it for an hour.

Be careful when you start to open the packet for the steam can burn you! You may want to layer together two of the foil lengths just to make sure there is no leakage. Gosh! I hope I haven't confused you with my directions. By the way you may not want to use the tomato if it is causing burning for your husband - I have only recently added them to my diet.

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Lunchbox Ideas

Some ideas that have been collected from the SCD listserve:

* Strips of steak or other meat/poultry, with a fork or on a stick, shishkebab style.

* Salmon with SCD mayonnaise.

* Lightly cooked (not soggy) veggies with SCD legal dressing.

* Chef salad.

* Deviled eggs.

* Hard boiled eggs (with an ice pack) with slices of SCD-legal bacon.

* Chicken/turkey salad, even just with SCD mayo and herbs for flavoring.

* Salad of sliced bananas, peanuts chopped a little, and SCD mayo.

* Dip broccoli, salmon, chicken or asparagus in a lemony mock Hollandaise of SCD mayo & fresh lemon juice, you can add dripped SCD yogurt for a milder, richer sauce. Add salt if desired. My daughter would want honey in it (!#%!)

* SCD yogurt blended with a banana plus other fruit makes a creamy drink.

* Lettuce roll-ups with meat, cheese and a dressing inside. Use colored picks or plastic swords to hold them together.

* Leftover main dish in tupperware.

* Grilled ground beef patty wrapped in foil (we always grill extra to keep ahead).

* Cheeses - rotate a variety such as Provolone, Swiss, Cheddar; slice it, dice it and shred it! Add to sandwich or main dish or cube it separately.

* Fruits of all kinds: grapes, melon, pear, peach, nectarine, tangerines, banana or a fruit salad combo. Cored apples filled with peanut butter. I try to vary it.

* Raw veggies - a carrot peeled and cut lengthwise into 4 or 6 skinny pieces then "glued" back together with ample peanut butter. Celery filled with peanut butter or cheese; broccoli florets or raw yellow squash sliced thinly with shredded cheese or SCD yogurt dip.

* SCD Muffins of all kinds.

* Nuts - (as appropriate). Pecans with raisins are good, dry roasted pistachios.

* Dried fruit - raisins are a staple at least once a week sometimes more. I have a dehydrator and dry apples, strawberries, figs and kiwi. Trail mix is a good occasional treat. Organic Stretch Island fruit leather is an occasional treat.

* Cookies - Monster Cookies (from BTVC book)are great. The Peanut Butter Cookies are tasty but don't pack as well. Coconut macaroons. Lucy's Cinnamon Cookies (from Lucy's Cookbook).

* Drinks - 6 oz. cans of tomato juice (Heinz), pineapple juice (Dole). Water bottles. Sometimes we empty the small size water bottles and fill with grape juice (Welch's) (fyi - no aseptic juice boxes allowed on diet).

* Banana and peanut butter sandwiches; like a little sandwich with two slices of round banana with peanut butter in between.

* Dates (California Medjool) stuffed with unsweetened coconut.

* Tuna salad made with SCD mayo rolled up in lettuce.

* Sliced red peppers and baby carrot sticks.

* Mixed deli olives of different kinds in oil.

* Stews and soups (in a thermos).

* Sliced roast beef with cheese and horseradish mixed with cheese (to make a spread).

SAMPLE MENUS

[Every child is different in which food he can tolerate,so these menus are just ideas,not prescriptions.The first three menus belong to three children with severe carbohydrate malabsorption.These children can only absorb a very small number of foods. Limiting the diet to only include absorbable foods enables the stomach to heal and gradually absorb other foods]

Hamburger patties
Baked chicken, whole or parts---just bake plain with skin on
Stew in a crockpot with carrots, rutabaga, onions and celery
Meatloaf made with grated onions and carrots some parsley and tomato juice
Pot roast with vegies
Sausage patties or skinless links (legal sausage, of course)
Fried chicken--- just fry in olive oil (You can coat with almond flour but it's fine without)
Legal hotdogs boiled with cabbage.

Also, if you peel and cut up a whole bunch of carrots, rutabaga, turnips and onion and then bake them in a casserole dish for an hour and a half or so, you have really good-tasting roast veggies. Make a whole lot so you can reheat them. It makes everything easier if you cook extras and can have leftovers from breakfast and lunch.

All the best, Ann

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One thing I did do was just cook a LOT of food, and have things to eat ALL the time, and I cooked things in as different ways imaginable as I could think of, like out of ground beef I would make:

---hamburgers
---"egg pizza" -- an omelet with (already cooked) ground beef in it, made in a little 7-inch omelet pan, and then cut into pizza slices
---meatloaf --every variation from just plain beef, to adding different things like tomato sauce, tomato juice, an egg, or shredding up some squash or zuchini in food processor and mixing it in with it-
---Etc, etc

I also made this that he LOVES:
I would brown some cubed meat (Like beef stew meat, or my son's favorite is lamb) in a little oil, and then add chicken broth and carrots, bring to a boil, partially cover, and simmer for a long time, a couple of hours, on a very low setting, stirring occassionally. What happens is the broth and meat juices simmer together and make the meat just very tender, but aslo the broth eventually cooks down (you ahve to stir it more towards the end), and makes like a "gravy" which is SO delish!!!

Anyway, it seemed like when there was always someting "ready", he ate better.
Because if I waited until he was very hungry, then he was fussing for a muffin or raisins or something he couldn't have. And he probably ate more.

Sonia

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Anna pretty much has coconut chicken or almond chicken or ground chicken (all sauteed in a pan with olive oil. The coconut and almond chicken is essentially just chunks of chicken cooked with shredded coconut or almond flour) at each meal, with a glass of her vegetable drink and a pecan/walnut muffin. That's it, three meals a day. Not too inspiring, though we're happy with it. She's a pretty picky eater and expansion even into other meats is a bit of a challenge (though we're working on it.) Also, since almonds and eggs have only recently come into circulation with us, more recipes (which we have yet to experiment with) will hopefully become part of our daily life

Marisol

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Here is my menu;my children have stomachs that can tolerate most SCD foods,so I have more freedom than the other parents.In time the other kids will get there too.

Plain days
breakfast:fresh fruit blended by Vita-Mix or blender(diluted with water )
goat yogurt
lunch:baked chicken
well steamed vegetables
baked winter squash
dinner::baked chicken or goat cheese
well steamed vegetables
avocado

Fancy days
breakfast:fresh fruit blended by Vita-Mix or blender(diluted with water )
goat yogurt smoothie made with honey,strawberries and/or banana
lunch:vegetables cooked with Indian spices
guacamole
dinner:omelette with vegetables
Almond bread
or anything from www.SCDrecipes.com that does not have beans.
We just did the SCD lasagne: "delicious"
Mimi

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Hi,

breakfast: almond bread w. peanut butter, apple/pear/banana juice (home made, diluted)

lunch: same as breakfast, but sometimes apple pancakes or muffins

diner: vegetables (steamed, usually 3 kinds of veg.), as potato replacer i use pumpkin, fish OR meat OR chicken OR boiled egg, lightly sprinkled with almond or hazelnut flour

dessert: frozen juice (sorbet-like ice) or fruit or nothing (ate too much), baked apple with honey, baked banana

snack: home made cookies

My son is NOT a picky eater and will eat anything, luckily.

Marjan
The Netherlands

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At moment my kids are eating smoothies with yogurt, fruit and the stray zuchinni--you can't taste it if you only add a little. The youngest eat raisins. All eat apples with peanutbutter, salad, carrots sticks, aged cheese, hamburger patties, eggs, nut cakes, nut pancakes, pumpkin pie with nut crust, chili, juice and chicken.

Autumn

COOKING TIPS

OILS

---For cooking, butter and coconut oil withstand heat well.

---Sunflower oil is perfect for baked goods and very easy to find in healthy food stores. It has no noticeable flavor like olive oil.

---Other oils like walnut or almond can be found in gourmet shops. They are wonderful tasting oils to add in smoothies if you need to gain weight.
I adore Walnut oil drizzled on dark green lettuce leaves. Topped with chopped chicken salad mixed with mayo, grated apple and crushed walnuts.

Quick and easy recipes.

The secret to quick cooking is having some of the more "time consuming" things on hand. Tomato sauce, ketchup, chicken broth, yogurt...all of that can be combined into wonderful stuff. If you spend an evening or better yet, a weekend preparing just "staples", your everyday cooking will go a lot easier. Grab a trusted neighbor's 10 year old to keep the kids occupied and hit the kitchen.

Put on a huge stockpot of chicken for chicken broth--while it cooks, you can prepare other things. Then you can make soup, and freeze the remaining cupfuls of the broth to use in cooking. You don't have to thaw the broth either if you pre-measure it before freezing in half and cup servings--just throw it into most recipes, or nuke in in the microwave.

If you use whole chicken to make broth, you have a bunch of meat that you can use in chicken salad (better make a batch of mayo, too). Simple and easy recipe--boned chicken, kosher salt (or regular, but kosher tastes better), green onions, a bit of celery (pull out the threads if you want), a grind of pepper, and mayo to moisten. Add boiled egg if you like. Very yummy.

You'll probably need tomato sauce. You can do the canned juice thing, or use tomatoes, or combine both. To make quick work of tomato sauce or ketchup, instead of peeling your tomatoes, just cut them in half and grate cut side down on the large holes of a grater. All that's left is the skin and you don't have to do any chopping later.You can seed them by squishing out the seeds before grating. Boil it down, doctor it up to your taste and freeze. (I like to use ball jars--easy to keep in the fridge when thawed.) I also freeze some whole tomatoes to add to soups, etc. Keeps you from having to run to the store. Wash, dip in boiling water for 30 seconds, then place on a cookie sheet. Put in the freezer. When they're hard, transfer them to a ziplock bag. They won't stick together, and you can use as few or many as you need.

Okay, after your day of making staples, you have a nice easy dinner of chicken soup and chicken salad. Now, the recipes for the rest of the week...

Does your husband eat meatloaf? This one is very easy, and went over really well with kids and parents alike.

Apple Meatloaf

2 1/2 pounds ground beef or chuck
2 cups Granny Smith apples or red sweet ones -- finely chopped (got a food processor? Use it--note that you don't have to peel these.)
1 onion -- finely chopped (you can whirl this with the apple)
1/2 cup or more grated sharp cheddar cheese (helps hold the loaf together)
4 eggs
2 teaspoons salt -- or to taste
2 Tablespoons horseradish ( hope this is legal, if not, you could just grate a bit of fresh horseradish root, or maybe substitute freshly grated ginger *not powder--ick*, or even skip it, but it does add a nice tang to the loaf)
1/2 cup scd legal Ketchup
2 Tablespoons mustard
Preheat oven to 425*

Keep ingredients very cold, it helps the loaf to hold together. Mix all ingredients together in a large bowl w/ a wooden spoon. Form into 2 loaves. You have one to freeze for later or to use for lunches. Pop them into the freezer for about five minutes so that it's very cold when it goes into the oven. It helps the loaf to hold together without those nasty breadcrumbs.

Bake 1 - 1 1/2 hours or until cooked through. (pour off the grease before serving)

It's very good with a glaze made from ketchup, honey, and apple juice or cider (reduce the cider to a glaze first before mixing with ketchup and honey to taste) just brush it on the meatloaf about halfway through cooking. (Or for the really picky kids, just serve it on the side.)

One thing that kids will eat usually is chicken. I use the honey garlic wing recipe, (page88) and add chicken legs, thighs and breasts. To save time, try to get the Pick of the Chick package of chicken, it has 3 legs, breasts and thighs, and you don't have to do much trimming at all, just rinse and throw in the pan. Line the pan with foil and you don't even have to wash a dish.) I make two big pans of chicken at once, in one I do the honey garlic, in the other, I make BBQ sauce with ketchup, onion, vinegar and honey, and a touch of ground red pepper for heat if you like, and oven bbq the chicken. Eat one, freeze one for later. (thaw overnight in the fridge and either nuke or warm in a 350 oven.)

Buy a bag of baby carrots and boil them in apple juice with a big spoon of honey. Very tasty. Kids usually like those. And surprisingly, the turnip fries fooled the kids...they loved them. Make them along with the chicken, and don't tell 'em it's good for them.

How about coleslaw? Shredded cabbage (I think the bagged kind is okay) mayo and vinegar. Add a bit of grated onion, and some honey to taste if you like, and it's better than anything you can buy, and done in just a couple of minutes.

Easy and foolproof--

Sauteed Pork chops--(rub with your choice of spices, and saute in olive oil and butter-not butter alone, it will burn) Remove chops and deglaze the pan with some white wine or chicken broth, and reduce to make a thin sauce. (You could stir in a TBS of French cream to make it richer.) Serve with sliced peeled apples sauteed in butter and seasoned with honey and a bit of freshly grated cinnamon or nutmeg. A lovely salad of greens, sliced pears(or apples) and walnuts topped with some Bleu cheese and dressed with olive oil and lemon juice. (Don't worry about the bleu cheese, the kids probably won't touch salad with a ten foot pole.)

Heavenly Sole

Get sole, or a mild whitefish, like tilapia or orange roughy, enough for your family. Place fillets in a single layer on a greased dish or pan, suitable for broiling. Brush with 2 tbs of fresh lemon juice and let sit for 10 minutes. Preheat oven to broil. Combine 1/2 cup freshly grated Parmesan, 4 TBS softened butter, 3 TBS mayo and 3 TBS chopped green onion. Stir until well blended. Broil fillets 4 inches from heat for 5-7 minutes, or until fish flakes. Remove from heat and spread cheese mix on fillets. Broil 1-2 minutes longer or until lightly browned. Steam some broccoli with a slice of lemon to serve on the side.

How about omelettes? (Scrambled eggs for the young'uns) Make a lot of bacon easily by placing the strips on a baking sheet and pop into a 400 degree oven for about 15 minutes, or until as crisp as you like. Chop some green or red peppers, some onion, maybe a tomato, or some fresh mushrooms, toss in some of the bacon, and top with grated cheese of your choice. Make a fruit salad of canned pineapple (in it's own juice), ripe bananas, s;icked and maybe an orange, sectioned.

Hope that helps you out,
PC Brenda (Not politically correct--Personal Chef ),.

Crock Pot Recipes
GENERAL CROCK POT TIPS:
You can find good recipes just for crock pots and use SCD legal ingredients and leave out others. You can also cook your own recipes or plain food, and check other recipes for cooking times. Other than that, my guidelines are:

Meat cooks faster than veggies, so the veggies get cut into 1-2" pieces for a 12 hour pot roast, smaller for a 6 hour chicken.

When making the soup:
pull out the chicken when it's done and take the meat off and refrigerate it.
Put the bones back in and let them simmer, even overnight if you want. The bone marrow will give her lots of nutrition, and the broth will taste richer.
If you put small pieces of cold chicken in a bowl of piping hot broth, the chicken will be hot without getting overcooked and tough.
The amount of water for soup is what fits in your pot around the chicken and vegetables. The liquid will be concentrated from all the slow simmering and vegetables. You can dilute it with more water if desired when you serve or reheat.

The crock pot doesn't lose water like in the oven or on top of the stove. You will have more liquid at the end than at the beginning, from what cooks out from the meat and veggies. So don't add much liquid if you don't want soup.

Please email me at [email protected] if you need more info. -Nan