Category Archives: SCD
Zughetti with Roasted Butternut Squash, Roasted Cherry Tomatoes and Baked Chicken Topped with Lemon Garlic Cashew Sauce
-1 1/4 to 1 1/2 cups filtered water
-1/2 teaspoon salt (or to taste)
-2 teaspoons garlic granules (or 1 fresh clove)
-1/3 cup fresh squeezed lemon juice
Almond butter came into my life in 2004 when I was doing my first candida cleanse. And I kid you not, at the time it was pure indulgence. Not much was allowed on the cleanse, but small doses of almond butter was okay, so I pretty much fell in love. After the cleanse and through the years I ate almond butter regularly. I’m deathly allergic to peanuts, so how fun to make my own version of PB&J with almond butter. As much as I love almond butter, about a year ago I discovered that it irritates my digestion to no end. So although I don’t eat almonds or almond butter much anymore, it’s beloved by my husband and children. So I make it for them. Making at home is also motivated by the insanely high price of store bought organic almond butters (common to see $15 for a jar…I’ve seen it as high as $24!!). If you love roasted almond butter and want to save a little money, then this recipe is for you. I also make a raw version with soaked and dehydrated almonds and included directions for this at the end of the post.
- 3 cups raw organic almonds
- Pinch of salt
- Preheat oven to 350 degrees
- Arrange the almonds on a baking sheet in a single layer
- Roast for 10 minutes
- Remove from oven and allow the almonds to cool completely
- When the almonds are cool, add to a food processor
- Turn it on and let it whirl. After about a minute the almonds will form a stiff, dry ball. This is okay. Take off the lid and break the ball apart with a fork. Turn the machine back on and keep it blending. If it stops up again, do the same with the fork
- After about 3 minutes the oils in the almonds will release and the mixture will become thin. Continue blending until the almonds are creamy and smooth. It takes about 9 minutes in my food processor. Add in your pinch of salt toward the end of the process. Please note, I do NOT have a fancy, high tech food processor. It is the most basic model
- Store in glass container in the fridge
- 3 cups raw organic almonds
- Walnut oil (or olive oil)
- Pinch of salt
- In a large bowl, add the almonds and fill with filtered water (with about two inches over top of almonds). Soak for 12 - 24 hours. I soak mine for 24 and change the water once
- Drain and rinse the almonds
- Lay them out on a towel and pat off the excess water
- Add almonds to a food dehydrator and dehydrate on 105 degrees for about 30 hours
- The almonds will be properly dehydrated when they are crisp and crunch to the taste and you an visually see the meat of the almond is dry. You can tell when there is moisture left, you can see it and feel it
- Place the dehydrated almonds in a food processor and blend. You need to stay close to the food processor and give it many breaks, as the almonds get very hot and you don't want the temp to rise over 118 degrees. So if you are keeping this raw, blend and check the temperature throughout the process
- After the almonds look well blended, you can add in a little oil to help the moisture factor. It's up to you how much to add, so start with a teaspoon and go from there. At this point you can also add in the pinch of salt
- Raw almond butter made with this method smells and tastes different than roasted almond butter, but still delicious (and much easier to digest!)
-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.
*I’ve included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.
-1 can (1 1/2 cups) coconut milk this or this
-1 cup fresh spinach
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice
1. Add the above ingredients to a blender and blend until well incorporated. Fill popsicle molds and freeze at least 4 hours.
2. I like these popsicle molds which are made with toxic free plastic.
*Please adjust the sweetness to your preference. Taste test before and add more as needed.
*You can also add in some protein powder of your liking for additional nutrition.
*A banana with 1/4 cup water would add in another fun flavor combination to these pops.
-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt
1. In a food processor add the 2 cups of shredded coconut. Blend for 30 seconds. Then add in the almond flour. Blend together for 10 seconds.
2. With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily. That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens). This is the dehydrator I use.
5. Dehydrate for at least 6 hours on 110 degrees. These dry nicely on the outside (leaving no oily residue) and stay moist on the inside. Makes about 12 macaroons.
Recipe Modified and Inspired by Kelly @ The Spunky Coconut
-2 cups cashew milk
-2 cups coconut milk this or this
-2 tablespoons honey
-1 tablespoon vanilla extract
-2 teaspoons pure gelatin (plus 1/4 cup room temp water)
-5 capsules of probiotics
How to Make Cashew Milk:
-Soak 1 cup of raw cashews over night (8 hours is great). Strain and rinse. Blend with 4 cups of filtered water for 45 seconds. Let sit for 15 minutes. Scoop off any excess foam. Stir and use 2 cups for the yogurt. Save the other 2 cups for a thousand different uses. Cashew milk/cream rocks!
1. Add the milks, honey, and vanilla to a large, heavy pot and heat until 185 degrees. Stirring often, taking care that the milk does NOT burn on the bottom. A very gentle, slight simmer is fine. I like to use (and thus recommend) a dutch oven to heat the milk.
2. In another large pot, add your jars and lids, water to cover, and bring to a boil. Simmer jars and lids for 10 – 15 minutes. Set a clean towel on the counter somewhere and carefully remove the jars to cool when they have been properly sterilized.
3. After the milk comes up to 185 degrees, remove from the heat and allow to cool. To speed up the process, I pour the milk into a 4-cup glass Pyrex and line my crock pot with ice packs and put the Pyrex with the ice.
4. In a small bowl, add 1/4 cup ROOM TEMP water and mix in the 2 teaspoons of gelatin. Then add it to your milk, use immersion blender to incorporate the gelatin. I usually add the gelatin between 110 – 120 degrees.
5. When the temp drops to 100 degrees, give the milk another good spin with the immersion blender. Break open the 5 probiotics and add them to the milk. Use the immersion blender again to fully incorporate the probiotics.
6. Transfer the milk into a sterilized 4-cup glass container (or 2 smaller containers), or bunch of little yogurt containers. Place in your yogurt maker for at least 12 hours. Do not shake, move, or disturb in any way while the milk cultures. Please see below for how I use my yogurt maker for this process.
7. After culturing for 12 hours, remove the jars from yogurt maker and give the jars a good shake. My jars always have a liquid in the bottom, so give it a good shake. Let them cool for about an hour before you place in the fridge. Refrigerate at least 8 – 10 hours to allow the gelatin to set up and thicken the yogurt.
*Gelatin contains many health benefits. See HERE
*I cannot offer any milk subs here. Cashews are great in that they thicken naturally, so I’m not sure how this would work with, say, just almond milk. You would need to increase the gelatin, but not sure by how much.
*Vegans use maple syrup instead of honey and 1/2 teaspoon agar agar. After the milk hits 185 degrees, remove a 1/4 cup of the milk and stir in the 1/2 teaspoon agar agar. Then add it back in the milk and whisk until well incorporated. When the temp drops to 100 degrees, add in the 5 capsules of probiotics. Proceed as suggested above. The agar agar yogurt will be thick after culturing. Place in fridge until cool. Vegans might also want to experiment with pectin or sunflower lecithin as thickeners. I personally stay away from seaweed based thickeners (such as agar agar), as it can exacerbate IBD symptoms and cause inflammation in the intestines. I stopped ingesting carageenan long ago for this reason (it’s actually why I started making homemade nut milk 5 years ago).