I LOVE camping. I grew up camping – it’s in my blood. My happiest memories in life are of being out in nature, singing around a campfire, playing for hours in a creek, fishing, hiking, lazy afternoon naps in a tent with a cool mountain breeze wafting around me…ahhhh. Thinking about it makes me instantly happy and calm. We took the kids camping last week in celebration of my 35th birthday. We had a great time. I was a busy bee cooking/baking, but over the years I’ve become accustomed to all this preparation. I hope these recipes and food ideas are helpful for your next camping trip (allergy-friendly style).
Category Archives: SCD
Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust
Shared on: Allergy-Free Wednesdays, Keep It Real Thursdays, Raw Foods Thursday , Wellness Weekend, Fight Back Friday, Fresh Bites Friday.Freaky Friday, Lifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods Friday, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,
Simple and Delicious Carrot Curry Lentil Soup with Lemon (SCD Friendly) – with a video of the foggy West Coast.
Carrot Curry Lentil Soup with Lemon
-2 cups brown lentils soaked for 15 – 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste*
-4 cups filtered water
-Oil of choice (I use grapeseed)
1. Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.
2. Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3. Add garlic granules and curry paste. Stir to incorporate. Add the coconut milk, drained lentils and stir.
4. Add water, stir.
5. Bring to a boil. Cover and turn down to a simmer on just above low for one hour.
6. Turn off heat and keep covered until ready to serve. Reheat as needed.
7. Serve with 1/2 fresh squeezed lemon. I also prefer freshly grated ginger with freshly ground black pepper. Avocado or vegan cashew sour cream is also delicious for garnish.
I make pizza every week for my family. My kids love it – especially my son who’s never had “real” pizza, so it’s such a treat for him. I make an allergy friendly crust (that I will be sharing with you on Friday) which he loves. For a long time I purchased a popular canned organic pizza sauce, but then one day it dawned on me that I could make the sauce, and another added bonus, I can have an SCD pizza sauce on hand. It’s so easy to double this batch and freeze for the following week. Many store bought brands add sugars or thickeners (boo). You can control every ingreidnet in homemade (yay). And making your own pizza sauce is yet another way to decrease waste in your kitchen, thus one more step toward a greener kitchen (double yay). There are only a few ingredients (and summer garden ingredients too). So give it a try and have fun adding your own twist and flavors.
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday,
- 2 cups room temperature raw organic cashews *
- ½ teaspoon oil (or as needed)
- Add the cashews to blender and start on low, allowing the cashews to turn into flour. Then turn it up a notch and use the tamper to keep things moving.
- You will feel like the motor is going to burn out, but you're okay (and it's loud). Keep it moving.
- I don't turn the blender on high during this process (you know, that left switch) - I just keep it turned up to about 10.
- After it looks really well incorporated and starts getting creamy, add in the little bit of oil and continue blending. The oil just helps move things along in the final process. Add more as needed.
- The cashew butter will be very warm the longer you blend. YOu might want to take a break if things are getting too hot. Use a silicone spatchula to scoop everything out. Don't worry about the little bit remaining between the blades, just make a smoothie and it will clean it right out.
- You can store the cashew butter in an air tight container in the cupboard.
- 1 tablespoon honey
- 2 tablespoons cashew butter
- Mix until incorporated
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Raw Foods Thursdays,
-1/4 teaspoon salt
How to soak and dehydrate nuts/seeds for better digestion
-1 cup almonds
-1 cup walnuts
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/2 cup dried Turkish apricots, must be finely chopped
-1/2 cup dried cranberries (sugar free, unsulfered)
Preheat oven to 350
1. Add almonds and pumpkin seeds to food processor. Pulse until they are broken down, especially the almonds. Mix around with a spoon so the larger pieces are exposed to the blades.
2. Next add the walnuts and sunflower seeds and pulse until incorporated and they are slightly chopped (this only takes a few pulses). These granola bars will only hold together if the nuts and seeds have been chopped enough. Transfer nuts and seeds to a large bowl and add the chopped dried apricots and dried cranberries.
3. Clean out food processor. Add all the wet ingredients and blend until smooth and creamy.
4. Add the wet ingredients to the nut/seed/fruit mixture and mix WELL.
5. Spoon onto a silicone baking mat and bake on a baking sheet. I have only made this on a silicone baking mat, so I’m not sure how it will cook on any other surface. Watch for burning if on a baking sheet or parchment paper.
6. Form a large rectangle. I literally smack this together with a silicone spatula – this also pushes the ingredients together. You’ll need just over 1/2 inch in height.
7. Bake for 18 minutes. Watch for browning. Every oven is different. Check at 15 minutes. You just want a slight browning of the edges.
8. Remove the mat from baking sheet and transfer the mat to a cooling rack. Cool completely before cutting.
Makes 18 – 20 bars.
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday,
One thing I haven’t had in years is caramel. As a child I just loved warm caramel drizzled over ice cream (ahhh). I’ve been experimenting with a few different “caramel” sauces, and I think this one is my favorite. Does it taste just like caramel, no. Does it taste delicious, yes. Is it a fun topping on ice cream, yes and yes. One ingredient that gives it a nice creamy texture is cashew butter. I always have some of this brand on hand (as I use it to make Danielle’s awesome bread). It’s an expensive brand, but it has a creamy texture I’ve yet to replicate. It’s sweet and delicious and makes the most amazing cashew icings.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Wellness Weekend, Allergy-Friendly Fridays,
Peach Hemp Protein Smoothie
Pumpkin Coconut Almond Smoothie
Strawberry Cherry Pie with Cashew Cream Topping (gluten free, grain free, dairy free, cane-sugar free, SCD friendly)
Pie Filling Ingredients:
-1 pound seeded black cherries
-1 pound strawberries
-1/4 cup honey (vegans use 1/4 cup agave or maple syrup)
–3 dates, seeded and chopped
-1/4 cup orange juice
-1/3 cup cool water
-1 packet of gelatin which is 1 tablespoon (vegans use guar gum)*
1. Wash and trim strawberries. Wash and seed cherries (see below for how I seed cherries).
2. To a medium sauce pan, add strawberries, cherries, honey, chopped dates, and orange juice. Bring to a boil and then turn down to a simmer for about 10 minutes.
3. Remove pot from heat. In a small bowl, mix 1/3 cup cool water with 1 packet of gelatin. Pour gelatin into hot berry mixture. Stir to incorporate. You will see it start to thicken up a bit.
4. Pour hot berry mixture into baked pie crust (you will have some leftover, so don’t overfill crust. This leftover mixture makes a tasty jello, so place in a small glass container and store in fridge, when firm, top with cashew cream for a yummy snack).
5. Allow pie mixture to cool at room temperature. When cool, place in fridge and allow to set up for at least 4 hours.
6. Top with cashew cream and serve.
-I used this cookie recipe for the crust (omit cacao for SCD and add 2 tablespoons coconut flour)
-It helps to oil the entire glass pie dish, line the bottom with wax or parchment paper, then push in the dough. Poke some holes in the bottom of the crust before baking. Bake 375 for 12 minutes. See notes for additional crust recipes.
Cashew Cream Topping:
-2 cups cashews soaked for 4-6 hours
-1/4 cup coconut oil
-1 1/2 tablespoons vanilla
-1/3 cup honey (vegans use agave or maple syrup)
-3/4 cup liquid + more to blend up properly (you can use date sweetened water, nut milk or just plain water for the liquid).
-2 tablespoons vegetable glycerine (optional)
-1 teaspoon lemon flavor (optional)
1. In high speed blender, blend above ingredients. Add the initial 3/4 cup liquid and blend. Add more liquid until a soft, creamy texture is acheived.
2. Transfer into glass storage and place in fridge for at least 4 hours (this mixture will thicken in the fridge)
3. Top pie
*As a general rule, if a recipe calls for 1 packet of gelatin, vegans can substitute 3/4 teaspoon of guar gum. This resource says to replace gelatin with guar gum at a ratio of 1 part guar gum for every 5 parts gelatin (e.g., 1/2 teaspoon guar gum will replace 2 1/2 teaspoons gelatin).
*Additional SCD crust recipes: (1) Honey Gram Cracker Crust, (2) Dan’s Awesome Pie Crust, (3) Vegan Raw Pie Crust, (4) Deep Dish Pie Crust