Category Archives: SCD
Simple Curtido (El Salvadoran Cabbage Salad) SCD Friendly
Raw-licious Lemon Cookies (SCD Friendly)
-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.
Notes:
*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 Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays, Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday
Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.
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Carrot Apple Soup with Ginger and Lemon (SCD Friendly)
Notes:
*Omit raw apple garnish during a flare.
Blueberry Lemon Cupcakes for Go Ahead Honey (SCD Friendly Recipe)
Grain Free Spanish "Rice" (SCD Friendly)
-1/2 teaspoons salt
Labels: dairy free, gluten free, grain free, SCD, sides, vegan, vegetarian.
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Roasted Fingerling Carrots ~ Fresh From The Garden (SCD Friendly)
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 Wednesdays, Pennywise 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
Labels: ACD, adventures in gardening, SCD, sides, vegan, vegetarian.
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Bottomless Key Lime Pie with Whipped Lemon Coconut Cream (SCD Friendly)
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!
- 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
- Filling:
- To food processor add:
- Lime juice, honey and avocado. Blend until well incorporated.
- Empty mixture in glass bowl.
- Add gelatin and whisk until incorporated
- Heat coconut milk on stove top (do not boil) and add to
- lime juice mixture. Whisk until well incorporated,
- Pour into pie dish (with or without a crust) and place in refrigerator for at least 8 hours.
- After the mixture has set, top with whipped lemon coconut cream
Coconut Whipped Topping:- To a glass bowl add the honey, vanilla and lemon flavor. Mix.
- Scoop out the coconut cream and add to the bowl.
- Mix on high with hand-held mixer until well incorporated.
- Quickly top pie and place back in the refrigerator for several hours before serving.
*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
Roasted Cauliflower Curry Soup (SCD Friendly)
-1 can of SCD legal coconut milk
Strawberry Almond Ice Cream (SCD Friendly)
I hope you love it too.
Ingredients
-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.
Notes:
*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.
Baked Apple with Cranberries (Crumble): My SCD Friendly Breakfast This Morning!
-1 teaspoons vanilla
Notes:
*Vegan option: substitute maple syrup or agave for honey, or any other vegan sweetener of choice.
Labels: breakfast, dairy free, dessert, gluten free, grain free, SCD, vegetarian.
This salad looks perfectly crispy and flavorful. I am looking forward to trying this and having another yummy salad my kids will eat. I hope you get a chance to see your sweet friend again soon!
Thanks Laura! It’s my fave for sure! It tastes amazing on tacos, or with burritos, beans, etc.
And yes, I am taking a trip with my daughter to Connecticut in a few weeks to visit then heading over to NY to visit my sister. I’m soooo excited! I love NY, and looking forward to exploring beautiful Connecticut!
Your new site looks great Laura. Love it!
I adore cabbage too so I can’t wait to try this with some of the new crop of cabbages! Yum!
Yeah, another cabbage lover. Well you’ll just adore this dish Janet!
Be Well,
–Amber
yum! Can;t wait to make this! Right up my alley! I was thinking this, on top of a baked crispy brown rice tostada like and open-faced chimi!
Hey Tessa – absolutely! I make this every week to go with your chimies girlfriends and it’s AMAZING! Perfect combo.
I’ve never even heard of curtido, but I went to an El Salvadorian restaurant and fell in love with the flavors. I’ve never been a cabbage fan, but I think it’s because I can never find flavors I like. I LOVE these! Thank you!