Category Archives: SCD

Thursday, May 3, 2012

Simple Curtido (El Salvadoran Cabbage Salad) SCD Friendly

A few years ago, my dear friend Deborah introduced me to curtido; and it was love at first bite.  I’ve made it many, many times since then.  Today this dish holds a special place in my heart, an example of how food connects us. Last October Deborah moved to Connecticut with her family and we miss them all very much. We met when our daughters were just about 2 years old.  They were fast friends, and so were we.  And we were pretty much inseparable for the better part of four years.  Among so many other things, she shared my love of food and cooking.  And let me tell you, she can bake a cake like nobody’s business!  So whenever I make curtido, I think of my special friend across the countryand smile.
You know I’m a sucker for cabbage. This dish is typically made with slightly wilted cabbage (from a quick blanch) and much more vinegar.  However, I prefer to make this raw and wilt the greens in a small amount of vinegar.  This dish is best served after marinating for 6-8 hours.  My advice is to make it the night before!

-1 lb green curly cabbage, thinly sliced
-2 large carrots, peeled and grated (or julienne)
-4.5 ounces red onion thinly sliced (about 1/2 an onion)
-1/2 cup apple cider vinegar
-3 tablespoons oil
-1/2 teaspoon salt
-1/2 teaspoon dried oregano
-1/2 teaspoon dried cumin 
-1/2 teaspoon garlic granules
-1 tablespoon + 1 teaspoon honey (for vegan, add agave or a few drops of stevia) 
-A few turns of the pepper grinder

How To
1.  In a large bowl combine cabbage, carrots and onions.
2.  In a separate bowl (I use a Pyrex), combine vinegar, oil, salt, oregano, cumin, garlic, honey and pepper.
3.  Pour vinegar mixture over cabbage.
4.  My favorite method for mixing all the ingredients is to cover the bowl with a lid, then shake, shake, shake.  
5.  Store covered in fridge until ready to serve (at least 6 hours).

This is my son’s favorite salad!  

And up next
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Labels: raw, salad, SCD, sides, vegetarian.


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Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies.  I’m not sure if you’re familiar with these raw cookies, but you can check them out here.  They popped up in my Coop a few months ago.  I tried the carrot cake cookies first and was shocked by their deliciousness,  but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks).  I was successful in making the carrot cookies at home.  Naturally, the lemon cookies have been on my mind.  So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food.  These differ in one respect from the store bought variety, they aren’t a crunchy cookie.  They are soft, but equally wonderful.  I like them both ways, and I have to tell you, the flavor is spot on.  So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)!  And you might be able to get that crunch if you dehydrate longer.  I made both cookies and balls with this batch.  And by the way, my kidsLOVE these.  What a super healthy snack.  I’m making these next!

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with.  I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1.  In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.   
2.  In another bowl, add coconut, well drained sesame seeds, and lemon zest.  Mix well. 
3.  Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well. 
4.  Form into little cookies or balls.
5.  Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more).  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients.  I have no idea how these would work in the oven, but please let me know if you try.  


*I put my dehydrator in the laundry room and just forget about it.  
*If making the balls, dehydrate 105 degrees for 12-15 hours.  They will be soft and chewy.  

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods ThursdayFresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday 

Posted by Amber at

Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.


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Friday, April 27, 2012

Carrot Apple Soup with Ginger and Lemon (SCD Friendly)

 We had a spring storm this week, and so it was just cold enough again for soup (last weekend it was 95 degrees here in Northern California – carazzay!).  This carrot-apple soup is quite delicious, but also very special.  It’s the first thing I make when I have a Crohn’s flare-up, as it helps aid my body in healing while providing nutrients and energy.  It’s incredibly easy to digest, full of vitamins, anti-inflammatory ginger, and filling to boot.  Really the whole package.  And this is definitely a year round soup, as it would taste amazing chilled on those hot summer evenings; perfect with a crisp, cool salad. 
Enjoy my friends.  Salud!   

-2 1/2 lbs carrots, peeled and chopped 
-4 medium red apples, peeled and chopped 
-1/2 yellow onion, small chop 
-1 cup coconut milk 
-4 1/2 cups filtered water
-1 teaspoon salt 
-2 tablespoons fresh squeezed lemon juice
-2 teaspoons fresh grated ginger 
-3 tablespoons oil (I use grapeseed)

How To
1.  In your favorite soup pot add oil, salt, and onions.  Sauté onions until translucent (about 5 minutes)
2.  Add chopped carrots and apple, and sauté for about 2 minutes 
3.  Add coconut milk and water and then bring to a boil
4.  Turn down to a gentle simmer, cover pot and simmer for about 30 minutes
5.  Remove lid and simmer an additional 30 minutes
6.  Turn off heat and let sit for 10 minutes, then blend with immersion blender (or any blender of choice)
7.  Add fresh squeezed lemon juice, grated ginger and serve warm 

*Omit raw apple garnish during a flare.  
Posted by Amber at

Labels: dairy free, SCD, Soup, vegan, vegetarian.


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Thursday, April 26, 2012

Blueberry Lemon Grain Free Cupcakes

Have you ever read Blueberries for Sal?  When my daughter was about 9 months old we attended story time at our neighborhood library.  The librarian read this book and I thought it was so sweet, so simple.  Fast forward 5 years and both my kids love this book.  Bright, fun drawings and really, just a cute little story.  And I like to think this is just what we would make after a full day of blueberry picking…some delicious blueberry cupcakes!
Blueberry Lemon Cupcakes
  • 2 cups finely ground almond flour
  • Coconut four (if needed to thicken batter)
  • ½ cup tapioca starch
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs: 2 whole eggs and 1 egg with just the white (omit the yolk)
  • 1 teaspoon vanilla
  • ¼ teaspoon lemon flavor
  • 1 teaspoon lemon zest
  • ¼ cup coconut oil, liquefied
  • ¼ cup honey
  • 1 cup fresh, organic blueberries
  1. Preheat oven to 350 degrees
  2. In a bowl, mix the dry ingredients: almond flour, salt and baking soda.
  3. In a separate bowl, mix the wet ingredients: eggs, vanilla, lemon flavor, lemon zest, coconut oil, and honey. Be careful when adding the melted oil to eggs, temper if you have to, or just use room temperature eggs.
  4. Combine and mix dry and wet ingredients
  5. Add the coconut flour here if you needed to thicken up the batter. Start with 1 tablespoon at a time until a nice creamy cake batter consistency developed.
  6. Fold blueberries into mixture
  7. Fill muffin cups and bake for 13-15 minutes. Yields 10 - 12 muffins
Use two muffin cups to decrease chance of burning the cupcake
Posted by Amber at

Labels: dairy free, dessert, gluten free, go ahead honey, SCD.

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Monday, April 23, 2012

Grain Free Spanish "Rice" (SCD Friendly)

One dish I really miss on SCD is Spanish rice.  We are some HUGE taquería lovers in this house, and I have to say, it’s one of my favorite cuisines.  I never, ever get tired of it.  Once a week we have a fun taquería night with all the fixins’.  Rice has been bothering my digestion (so obvious why grains are not allowed on the SCD).  So I created a grain free Spanish “rice” dish that was a tasty alternative to the traditional version.  It’s made with cauliflower.  And while the texture is different, it was pretty simple getting all those great Spanish flavors in there.  
-2 medium/small heads of cauliflower, cut cored, and washed 
-1 small yellow onion, diced 
-3 roma tomatoes 
-1 green pepper (optional)
-2 teaspoons Mexican seasoning* (use less for children) 
-2 teaspoons garlic granules 

-1/2 teaspoons salt

-1/2 teaspoon cumin (or to taste) 
-Few turns of the pepper grinder
-1/4 cup oil

How To
Preheat oven to 400 degrees
1.  Mix above ingredients in your favorite roasting dish.
2.  Roast for 25-30 minutes 
3.  Allow to cool a while (make sure it’s not steaming 
for step 4). 
4.  Put half the mixture in a food processor and pulse a few times.  Careful to not over mix, you are simply creating a rice look to the mixture, not a puree.  You could probably do this by hand too, so try it out if you don’t want to lug out the food processor. 
5.  Pulse the remaining half of the mixture until rice-like.
6.  Garnish with cilantro and a squirt of lime.  

*You can find Mexican or Fiesta seasoning at any grocery store.  Or make your own from spices in you bulk foods section.   
Served the “rice” 
Posted by Amber at

Labels: dairy free, gluten free, grain free, SCD, sides, vegan, vegetarian.


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Thursday, April 19, 2012

Roasted Fingerling Carrots ~ Fresh From The Garden (SCD Friendly)

Last weekend we harvested most our winter garden.  Still have some onions and garlic growing.  They do take a while, but worth the wait.  We grew a TON of carrots this year.  The kids LOVED pulling these big gorgeous fingerlings out of the dirt.

I roasted these sweet, tender carrots for dinner that night, and boy were they delicious!  I’m sure we all have our favorite way to roast veggies.  Mine is pretty simple.    
-1 1/2 pounds carrots
-3 tablespoons of oil
-2 teaspoons garlic granules
-1/4 teaspoon salt 

How To
Preheat oven to 400 degrees
1.  In large baking dish, mix ingredients
2.  Roast for 20-30 minutes, until desired tenderness. I like mine with crunch.  

Shared on: Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays)Fat Tuesdays, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in The Kitchen Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food WednesdaysPennywise Platter Thursdays, Full Plate Platter Thursday, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Food Adventure Friday, Superfood Sunday,  Potluck Party Friday 

Posted by Amber at

Labels: ACD, adventures in gardening, SCD, sides, vegan, vegetarian.


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Tuesday, April 17, 2012

Bottomless Key Lime Pie with Whipped Lemon Coconut Cream (SCD Friendly)

Bottomless Key Lime Pie with Whipped Lemon Coconut Cream

Bottomless you say…well you naughty little pie.  Where is your crust?  Truth be told, I’m still working on my own SCD pie crust and didn’t want to wait any longer to share this recipe with you.  I do love crust, but this pie still rocks bottomless.  If you’re a crust lover like me, then check out the crust recipe links below.

After my friend Laura, from Gluten Free Pantry, made her no-bake vegan key lime pie, I started dreaming about it and wanted to make a SCD version.  I’m trying to “beef up” my SCD dessert list here.  The only thickener allowed on SCD (aside from eggs) is gelatin.  Luckily, it works just perfect for this recipe. I did try this recipe with eggs, but it was too eggy for my taste and didn’t set up quite right.  If you like tart, well this dessert if for you.  I LOVE tart, it’s my favorite (far more than the sweet, sweet chocolaty stuff my husband devours). The coconut cream is so sweet with a hint of lemon, and the light texture balances the thick tart lime filling.  I’m in love with this.  Thank you Laura for the inspiration!

Bottomless Key Lime Pie with Whipped Lemon Coconut Cream

Bottomless Key Lime Pie with Whipped Lemon Coconut Cream (SCD Friendly)
  • Lime Filling:
  • 1 can SCD legal coconut milk
  • ⅓ cup honey
  • ¾ cup fresh squeezed lime juice (10-15 limes depending on thier size)
  • 1 avocado
  • 2½ teaspoons unflavored gelatin

  • Lemon Coconut Cream:
  • Cream from 1 can of coconut milk
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • ½ teaspoon lemon flavor
  1. Filling:
  2. To food processor add:
  3. Lime juice, honey and avocado. Blend until well incorporated.
  4. Empty mixture in glass bowl.
  5. Add gelatin and whisk until incorporated
  6. Heat coconut milk on stove top (do not boil) and add to
  7. lime juice mixture. Whisk until well incorporated,
  8. Pour into pie dish (with or without a crust) and place in refrigerator for at least 8 hours.
  9. After the mixture has set, top with whipped lemon coconut cream

  10. Coconut Whipped Topping:
  11. To a glass bowl add the honey, vanilla and lemon flavor. Mix.
  12. Scoop out the coconut cream and add to the bowl.
  13. Mix on high with hand-held mixer until well incorporated.
  14. Quickly top pie and place back in the refrigerator for several hours before serving.
*Place several cans of coconut milk in the coldest part of your refrigerator for several days. Remember that each can is different, some creams will be thicker than others. Use one with the thickest cream.
*Add the whipped coconut cream when the lime filling is completely firm (in fridge for at least 8 hours).
*SCD Legal Crusts: Honey Gram Cracker Crust, Dan's Awesome Pie Crust, Vegan Raw Pie Crust, Deep Dish Pie Crust
Bottomless Key Lime Pie with Whipped Lemon Coconut Cream
Bottomless Key Lime Pie with Whipped Lemon Coconut Cream
Bottomless Key Lime Pie with Whipped Lemon Coconut Cream


Posted by Amber at

Labels: allergy-friendly, dairy free, dessert, SCD.


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Monday, April 16, 2012

Roasted Cauliflower Curry Soup (SCD Friendly)

I’ve come across many cauliflower soup recipes over the years but never made my ownuntil last month that is.  It’s such a delightful soup with a buttery, delicate flavor.  I kick myself for waiting so long.  This is super spring dish, light yet filling, and would probably taste fantastic cold on those hot summer days. My friend Vicky has a wonderful SCD Lentil Cauliflower soup – I love her addition of lentils – so clever.  
Salud friends.     
-1 yellow onion, chopped
-1 cup carrots, chopped
-1 cup zucchini, chopped
-2 lbs. cauliflower (2 medium heads)
-4 cups filtered water 
-1 can of SCD legal coconut milk 
-2 teaspoons green curry paste (or more to taste) 
-1/2 teaspoon ground turmeric 
-1 teaspoon garlic granules (or 2 fresh cloves, minced)
-1 teaspoon salt
-Oil of choice 
How To
Preheat oven to 400
1.  Cut and wash cauliflower.  Toss with a drizzle of oil and garlic granules (or whatever you roast with).  I use garlic granules in place of salt.  Roast cauliflower for 25 minutes, or until slightly browned.  
2.  In a pot, on medium heat, add some oil with onions and salt.  Sauté until slightly wilted.  Add in carrots, zucchini, curry paste, turmeric, garlic grans and sauté for a few minutes.  
3.  Add coconut milk, mix.
4.  Add in roasted cauliflower and water.  
5.  Bring to a boil and turn down to a simmer for about 20 minutes (or until fork tender) then turn off heat and allow to sit for about 10 minutes, then blend with immersion blender (or blender of choice).
6.  Garnish with oil and fresh ground pepper.  

*You don’t have to roast the cauliflower.  I’ve made it without roasting, but the roasting adds so much flavor.  So if using raw cauliflower, simmer for about 40 minutes, or until fork tender. Rest, then blend.  
Posted by Amber at

Labels: ACD, SCD, Soup, vegan, vegetarian.


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Monday, April 9, 2012

Strawberry Almond Ice Cream (SCD Friendly)

Strawberries are now in abundance at my local Coop.  And they are just gorgeous – so juicy, so sweet!  Strawberry ice cream was in order this weekendbut some for mommy too please.  So an SCD ice cream was created.  My darling daughter informed me that this ice cream recipe tastes like strawberry gelato.  Since I haven’t had gelato is years, I can’t confirm this comparison, but Scott agreed, so hey, I’ll take it.  
I hope you love it too.   

-2 cans coconut milk (this brand is SCD friendly) 
-1 lb. fresh organic strawberries 
-1/3 cup of honey*
-2 tablespoons fresh lemon juice 
-2 teaspoons vanilla extract 
-1/2 teaspoon almond extract (or to taste)

How To
1.  Blend all ingredients together until incorporated.
2.  Immediately transfer to ice cream maker and allow to churn until thick.
3.  Remove ice cream and transfer to glass storage.  Store in freezer and remove 20 minutes before serving. 
4.  Optional: top with fresh strawberries, chopped almonds and shredded coconut.


*Vegan option: use 1/3 cup agave, maple syrup, or stevia to taste. 
*This ice cream would be amazing with Vicky’s SCD friendly spounge cake!
*I often get an extra 1/2 pound of strawberries and blend them with the mixture just until they are chunky, then churn.  I love the little fresh strawberry chunks in the ice cream
*You could add 1 cup finely chopped nuts or finely chopped fresh strawberries to the final few minutes in the ice cream maker.   
*This recipe makes too much for my ice cream maker, so I threw some ice in with what remained in my blender and made a smoothie.

Posted by Amber at

Labels: cane sugar free, dairy free, dessert, ice cream, SCD.


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Saturday, April 7, 2012

Baked Apple and Cranberry Crumble

It’s spring planting day today…but before I dive into that I just HAD to post this recipe really quick.  So I wanted to start the day off right with a Paleo breakfast, but didn’t have a lot of time and didn’t want eggs.  Enough with the eggs! So I literally threw this together with what I had on hand here in my kitchen…and it was AMAZING.  Scott’s eyes rolled back in his head when he took a bite, so there you go.  And the kids will be eating this for snack today (no fuss with snack time).  I’m sure most of my readers will have these ingredients on hand.  One thing I’ve learned with Paleo is you MUST get creative with meals, and especially breakfast.  Throw those old meal traditions out the window.  For breakfast I often eat Paleo legal bread/muffins/rolls, leftovers are a big one (soups, roasted veggies, chicken with fruit, Paleo legal granola with nut milk, eggs of course, mixed with veggies).  Point is, be creative and just eat anything you can that makes you body feel good.  Get those calories, and please always eat breakfast.  Okay, off to play in the mud. Have a great weekend!

Baked Apple with Cranberries (Crumble)
  • 1 pound of organic green or red apples, peeled and chopped (about 4). I weighed out the apples after peeling and slicing.
  • 1 cup dried cranberries
  • 3 tablespoons fresh grapefruit juice, orange juice, or lemon
  • 3 tablespoons honey
  • 1 teaspoons vanilla
  • 1 teaspoons cinnamon
  • Pinch of salt
  • 1 cup room temperature ground almonds, or almond flour (I grind my own here at home. First in the food processor, then with a coffee grinder to created a finer flour)
  • 3 tablespoons room temperature coconut oil
  1. Preheat oven to 400 degrees
  2. In an 8x8 glass Pyrex baking dish, mix together the apple cranberry filling
  3. In a separate bowl, with hands, mix ground almonds with the room temperature coconut oil. Break up the coconut oil as much as you can. Then sprinkle on top of apple cranberry filling. You could double this topping, but I had some ground almonds sitting on my counter, so bam, I used them.
  4. Bake uncovered for 20 minutes.
Vegan option: substitute maple syrup or coconut nectar for honey, or any other vegan sweetener of choice.


Posted by Amber at

Labels: breakfast, dessert, grain free, Paleo, SCD, vegetarian.


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