Category Archives: SCD

Thursday, April 5, 2012

Simple Cabbage Sauté (SCD Friendly)

I’m seriously obsessed with cabbage.  I eat it several times each week.  I love it raw, roasted, or sautéed.  And I add just about anything with it from additional veggies, to nuts, meat, or fruit – fresh or dried.  I like to think of cabbage as an equal opportunity foodso inviting and so very complimentary to all.  This weekend I’m experimenting with a new dinner idea (of course with cabbage).  If it works out, I’ll share it with you next week.  It’s a simple dish: roasted teriyaki chicken with sauteed cabbage and veggies (and with a soy-free homemade teriyaki sauce made with coconut aminos).  

Also coming soon, spicy green beans 
(with this teriyaki sauce). 
There are 3 main types of cabbage: green, red, and savoy. Savoy is the “curly” cabbage having leaves that are ruffled, deeper ridged, deeper veined, with a milder flavor and a softer texture. 

Health benefits of Cabbage: 
-Cabbage is considered the anti–inflammatory of vegetables
-Cabbage has lactic acid that acts to disinfect the colon
-Cabbage can also be used to relieve headaches
-Cabbage holds anti-cancer properties 
-Drinking cabbage juice from the stem is a good cure for ulcers

More about cabbage here
Simple Cabbage Sauté  


-2 heads small curly green cabbage 
-1 cup leeks (optional, but worth it)
-1/2 teaspoon salt (or to taste)
-1 teaspoon garlic granules (or 2 cloves minced garlic)
-3 tablespoons oil of choice (I use grapeseed)
-Fresh ground pepper to taste (optional, but worth it)

How To
1.  Add oil, leeks and salt to a large saute pan.  Sauté on medium heat until wilted and soft (about 5 minutes).
2.  Quarter the cabbage and remove core.  Slice and rinse in bowl of water (or rinse anyway you prefer) and dry well in salad spinner.  Add cabbage and garlic granules to leeks and sauté on medium/low heat.
3.  When cabbage is slightly wilted remove from heat.  I like my cabbage with a bit of crunch (not mushy).    
4.  Serve warm or room temp (or cold).  Garnish with fresh ground pepper.  
Serves 4 – 5

Shared on: Frugal Food ThursdayWellness Weekend @ Diet Dessert and Dogs, Freaky Friday, Fresh Bites Friday, Lunch Box Love Fridays, Friday Food, Superfood Sunday, 

Posted by Amber at

Labels: SCD, sides, vegan, vegetarian.


Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, March 29, 2012

Roasted Asparagus Soup (Vegan/SCD Friendly)

Can you tell I’m on a kick here with the creamy soups?  Cashew cream just adds so much flavor and texture to vegan dishes.  Just love it.  My husband told me this soup tastes like an “asparagus cheese soup.”  So there you go.  

Lemon and thyme make a strong appearance here.  I load on the thyme for its healing qualities (we all suffer from allergies, and thyme is a great way to decrease phlegm and heal respiratory distress).  Thyme also imparts a mild lemony flavor which I love with asparagus. I find that roasting the main ingredients adds far more to the dish than just boiling or sauteing.  You don’t have to roast, but I recommend it.  I served this soup with sauteed lemon pepper Brussels sprouts, and Danielle’s crusty rollsall very complimentary.  
It was like a spring party for my mouth. 

-1 lb fresh asparagus, cut in half
-1 medium zucchini, peeled, trimmed and rough chop
-1 medium yellow onion, rough chop
-6 cloves fresh smashed garlic
-3 cups cashew cream*
-4 cups filtered water 
-1 teaspoon salt
-1 tablespoon dried thyme (if using fresh, only add about 1 teaspoon)
-Oil of choice 
-1 tablespoon garlic granules + 1 teaspoon garlic granules 
-1/4 cup fresh lemon juice
-Fresh ground black pepper to taste 

How To
1.  Add the asparagus, onion, zucchini, and garlic to your favorite roasting dish and toss with oil and 1 tablespoon garlic granules
2.  Add to a 400 degree preheated oven and roast for 30-35 minutes
3.  In a large soup pot, add roasted mix, cashew cream, water, salt, and 1 teaspoon garlic granules.  Bring to a gentle simmer, and simmer uncovered for 15 minutes.
4.  Turn down to low, cover and let cook gently for about 30 minutes.  Uncover and turn off heat.  Allow to rest for about 10 minutes, then blend with immersion blender (or blender of choice).
5.  Stir in dried thyme and lemon juice.  Serves 4. 
6.  Garnish with dried thyme, a squirt of lemon and black pepper  


* For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours.  Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix).  Poor into glass jar and store in fridge up to 4 days.

Posted by Amber at

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


Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, March 27, 2012

Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)

I’ve been on a HUGE Brussels sprout kick lately, sauteing them up for lunch, or as a side dish for dinner.  They are so delicious.  I like to keep mine very simple – some salt and fresh lemon juice does the trick my friends.  Ah, the perfect springtime food!  Please try this one for me.   
Curious about these cute little greens?  See here for their history, nutritional info and more. 

-1 lb of Brussels 
-1/2 cup leeks (optional, but worth it)
-1/4 teaspoon salt (or to taste)
-1/4 cup fresh squeezed lemon juice  
-Fresh ground pepper to taste (optional, but worth it)
-2 tablespoons oil of choice (I use grapeseed)

How To
1.  Add oil, leeks and salt to a large saute pan.  Sauté on medium heat until wilted and soft (about 5 minutes).
2.  Trim, slice and wash the Brussels.  Add to leeks and sauté on medium heat.
3.  When Brussels are slightly wilted turn off heat and add in lemon juice and mix.  I like my Brussels with a bit of crunch (not mushy).    
4.  Serve warm or room temp (or cold).  Garnish with fresh ground pepper.  
Serves 4
Posted by Amber at

Labels: ACD, appetizer, Paleo, SCD, sides, vegan, vegetarian.


Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, March 22, 2012

Sun Dried Tomato and Artichoke Heart Pasta (SCD/GAPS/Paleo)

I’ve been on a total zoodle kick. Today I used them in a dish I usually prepare with brown rice pasta, and the zoodles (adorably named by Jen) were a perfect substitute!  And this meal comes together quickly, like 10 minutes- no joke!  As someone with IBD, I have a very hard time digesting brown rice pasta (all grains really) which is why I wanted to make it SCD.  This dish was very filling and extremely satisfying, and I felt so light and peaceful.  No digestive distress.  If you haven’t used zucchini yet for the noodle factor, you should because they are awesome. 
Sun Dried Tomato and Artichoke Heart Pasta 
GAPS, SCD, Paleo, Vegan

-1/2 cup chopped onion (red or yellow)
-1/2 cup pitted Kalamata olives
-1/2 cup chopped sun dried tomatoes (confirm ingredients) 
-1 6.5 ounce jar of marinated artichoke hearts (confirm ingredients) 
-2 cups fresh organic spinach 
-4 medium peeled and trimmed zucchinis 
-1 1/2 teaspoons garlic granules (or 3 fresh garlic cloves, minced)
-Oil of choice 
-1 teaspoon dried basil 
-Optional: red pepper flakes and black pepper 

How To:
1.  In a large saute pan, add in some oil and heat on medium low
2.  Add onions, olives, sun dried tomatoes, artichoke hearts, and garlic granules, and saute for a few minutes
3.  Add in spinach and saute until slightly wilted 
4.  Add in zucchini noodles and saute for just a couple of minutes 
5.  Remove from heat, add in dried basil and optional red pepper flakes and black pepper, and a few fresh spinach leaves for garnish

*I use this gadget to get the zucchini to look like pasta noodles.
*Or this awesome julienne peeler works great too.
Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, main dish, SCD, vegetarian.


Leave a Reply

Your email address will not be published. Required fields are marked *

Monday, March 19, 2012

Beet Pickled Eggs

I nearly cried over these eggs, the smell alone actually made me very emotional.  Why?  Well yes they are super good, but I was overcome with emotion due to the warm, loving memories these eggs brought rushing back.  So I was nineteen years old the last time I ate one of these eggs.  It was with my beloved Gramie, whom I speak of often here on this blog.  She made these ALL the time for me growing up.  So the last time I ate one of these gorgeous, perhaps unconventional eggs, was fifteen years ago in my Gramie’s kitchen where we sat and salted these delicious pickled purples, laughing about something I’m sure (she was a born prankster, had a killer sense of humor – very early on I was exposed to the likes of George Burns, Groucho Marks, Jack Benny, Lucille Ball, Milton Berle, etc.), hence my current love of comedy.  I digress… 
I didn’t have Gramie’s recipe here for these eggs, however, I’m elated over my attempt – pretty spot on.  Oh these eggs.  It’s hard to describe the flavor, I think they are simply delicious.  They are so easy to make.  Fun for a spring celebration.  If you’re feeling adventurous, I encourage you to try.  You won’t be disappointed…and Gramie will smile knowing people are making her famous purple eggs!  

-6 peeled hard boiled eggs (or more, I would say up to 12, and pickle a tad longer)
-4 medium red beets, peeled and cut (use raw, not cooked)
-2 cups raw apple cider vinegar
-2 cups filtered water
-1/2 teaspoon salt
How To:
1.  Combine all the ingredients in a glass bowl
2.  Cover and pickle in fridge for 36-48 hours
3.  The longer these pickle the deeper the color penetrates the egg
4.  When ready to eat, simply slice open and serve with a touch of salt or make them into deviled eggs

*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.  
I made deviled eggs with my pretty purple huevos.
They were outrageous!
Posted by Amber at

Labels: ACD, appetizer, SCD, sides.


Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, March 15, 2012

St. Patty’s Day: SCD Style – and a few other things

Here are just a few fun, green themed dishes I will be making on St. Patty’s Day – all SCD friendly!  

Egg scramble with zucchini, spinach, and pesto
(recipe coming soon)

Snack or Appetizer 
Key lime pie
(recipe coming soon)


The Drop Kick Murphys also rock!

Pandora has great Celtic and Irish stations

Amazing Celtic band: Lunasa

Here are some additional ideas for food, fun, and crafts
Check out this round-up of gorgeous green inspired dishes over at Against All Grain 
Fun slime for kids that could easily be made green with this food coloring 

 Delicious Kale chips from Tessa the Domestic Diva

A serious GREEN smoothie from Shirley over at GFE

Posted by Amber at

Labels: holidays, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *

Chicken "Zoodle" Soup (SCD Friendly)

Hellowinter?  Spring showers?  Who knows.  It’s raining, and it’s fabulous.  To give you an example of how dry it has been here in Northern California, we haven’t had more than three consecutive days of rain in months, I believe since last winter.  Crazy. Scott and I are weather nerds – always watching the forecast, and every morning he checks the live snow cams at the ski resorts.  Anyway,  just super glad we have some wet weather and snow falling in the mountains so we can get the kids up to Tahoe and strap on the snowboards. 
This nice cold weather called for some nice warm soup.  Chicken noodle was in order, but I wanted to make it SCD.  So I turned to my fellow SCD blogger, Jen, from My Big Fat Grain Free Life.  Check out her blog when you get a chance, lots of great SCD recipes.  She makes a chicken “zoodle” soup (the zoodles obviously being zucchini in place of the noodles).  So awesome!  I made my usual chicken soup recipe and added in those delicious zoodles.  My kids thought they were so fun too.  My son declared, “Noodles,” like he was just presented with a prize or something.  Hooray for fun dinners.  If you’re looking for a fun way to replace traditional noodles, give zucchini a try (see here). 

-1 medium yellow onion, small chop
-3 cups carrots, small chop
-2 cups celery, chopped
-2 cooked chicken breasts, chopped (great way to use leftovers)
-2 large zucchini, made into “zoodles” 
-3/4 teaspoon salt
-3 cloves garlic, minced 
(I also add 1 teaspoon garlic granules)
-2 bay leaves
-8 cups filtered water (or any broth, but I used water) 
-Oil of choice
-Pepper to taste 

How To
1.  To pot add oil, salt, and onions and saute for 2 minutes 
2.  Add celery, carrots, garlic cloves, garlic grans, and saute for 2 minutes
3.  Add water, bay leaves, and bring to a gentle simmer; simmer for about 20 minutes, or until veggies are tender
4.  Add chicken and zoodles, stir
5.  Turn off heat, cover and let sit for about 15 minutes; warm through before serving 
Serves 4 

Serve with: SCD Crusty Rolls or SCD Hot Cross Buns

Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, SCD, soups.


Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, March 9, 2012

Roasted Red Pepper Lentil Hummus (SCD Friendly)

It’s Thursday and it has been a good week.  My deepest thank you for your support and well wishes while healing from my most recent Crohn’s flare.  I’ve never bounced back this quickly and it feels WONDERFUL.  The balance of meds and SCD allowed my body and immune system to heal rather quickly.  We’ve had some gorgeous weather this week and I do believe spring has arrived.  I’ve been making some light dishes and this hummus dip accompanied the kids and me for a fun midweek picnic.  I made two batches.  One for my kiddos (with light garlic granules) and one for me with the full garlic spice you know I love.  Have a beautiful weekend.


-2 cups cooked green lentils* 
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic.  Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)

How To
1.  To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides.  Place the pepper in a glass baking dish, no liquids, just the pepper.  Roast until browned (around 20 minutes, if not browned, roast longer).  Remove from oven and place a towel over the pepper in the glass dish.  Allow to cool.  Remove the pepper skin when cooled.  
2.  To prepare lentils: soak 1 cup green lentils for 6 hours.  After the soak, discard water.  Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed. 
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.  
4.  Drizzle in oil, add more if needed  
5.  Store in airtight container in fridge.

*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine.  I error here on the side of 6.  You can read more Q &A here.  

Some beautiful signs of spring in our neck of the woods
mouthwatering organic strawberries
Sweet blossoms on our trees
Snow peas are growing like crazy in our garden
Pretty tulips on the table

Shared on: Real Food WednesdaysGluten-Free WednesdaysWhole Food WednesdaysPennywise PlatterFull Plate Platter ThursdaysWellness WeekendFreaky FridayFresh Bites FridaysLunch Box Love Fridays Fight Back FridayFriday FoodAllergy-Friendly Friday, Superfood Sunday 

Posted by Amber at

Labels: ACD, dairy free, dips, gluten free, grain free, SCD, vegan, vegetarian.


Leave a Reply

Your email address will not be published. Required fields are marked *

Monday, March 5, 2012

A Personal Note, Creamy Vegan Broccoli Soup (SCD Friendly) , and a funny for your Monday.

-1 medium yellow onion, small chop
-1/2 teaspoon salt
-4 cups cooked broccoli (I used baby broccoli)
-1/2 cup chopped zucchini 
-2 cups cashew milk* (see below notes for water-cashew ratio)
-2 cups filtered water or homemade stock (I used water) 
-1/2 teaspoons garlic granules
-Lemon and pepper for garnish/to taste 
-Preferred oil (enough to coat pot)

How To
1. Steam broccoli until just tender, set aside 
2. Add oil, onions, zucchini and salt to pot and saute for 3-5 minutes 
3. Add broccoli and garlic granules, saute for a few minutes
4. Add cashew milk and water (or broth)
5. Bring to a gentle simmer
6. Simmer until mixture starts to thicken, about 5 minutes
7. Remove from heat and carefully ladle into blender (I use a Vitamix) and blend until incorporated (or your desired consistency)
8. Serve warm with pepper, and fresh lemon juice is a must! 

* For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours. Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix). Poor into glass jar and store in fridge up to 4 days.

I must confess friends, I’ve not been well.  As you might know I started taking medication for Crohn’s disease 5 months ago (first time on medication in 8 years).   And last week I experienced my first flare on medication.  Gasp!  I was so sad when it hit, as I’ve been enjoying and cherishing these pain free/symptom free days, and to my delight, put on nearly 20 pounds (I know, how often do you hear a 34 year old woman say that with excitement!).  

Before I started this medication I was very sick.  I weaned my son (of 2 years) over the summer and shortly after that my body went a little nutso.  I was experiencing some new (and scary) symptoms and losing weight.  So in August I had another colonoscopy and sure enough my entire colon was inflamed.  During my first colonoscopy most of my small intestine was inflamed and some of my colon, interesting how the inflammation changed location.  

So I started the medication in October.  Within days I was symptom free.  Medication is a wonderful reprieve, but here’s the dealit doesn’t always work.  And really, who wants to be on medication for their entire life.  Oh, and the medication I’m on (Lialda) costs a dreadful $500 per month – ouch So obviously, several legitimate reasons to find alternative sources of healing.  All these years I thought I was doing it all right with my diet, but I was wrong.

About a month after starting medication I learned about the Specific Carbohydrate Diet.  I immediately bought “the book” and started researching recipes.  My goal is to try this diet (100%) and get off medication.  The SCD is pretty restrictive, it takes careful planning and research.  Success comes from strict adherence.  Over these few months I’ve been creating recipes and found some amazing SCD blogs and a network of support that was missing in my life.  None of my friends have a chronic disease and my family, well, they all have superior immune systems/digestions (and I joke, could probably digest a cinder block).  I’m grateful for my cyberspace blog friends for their stories and SCD information that offer up some much needed inspiration and recipes.  This diet requires preparation.  If you’re interested in the legal and illegal foods, see here.  

I’ll be sharing more about my healing journey with Crohn’s disease, and I believe a post is in order sharing WHAT to eat during a flare. This is a difficult time for IBD sufferers – what you put in your body can either heal or exacerbate symptoms.  So I’m putting together what I call, “The Flare Diet.”  Some easy to prepare SCD legal dishes to eat during a flare (something that really helped me this time around).  So stayed tuned for that.  I would love to hear from the IBD community (if you’re out there).  How are you?  Where are you at in your healing journey?  Do you care for someone with IBD?  If so, how do you find support? 

I wish you well and thanks for listening!

Okay, after all this serious talk, I think we need a little laugh.  Here’s another funny video from Genevieve.  I love her! 

Posted by Amber at

Labels: dairy free, SCD, soups, vegan.


Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, March 2, 2012

Homemade Walnut Milk

One of my awesome readers, Erin, left the best suggestion on my homemade almond milk post: homemade walnut milk!!  I make a walnut nut butter and walnut flour…why not walnut milk?  Well let me tell you it’s delicious, so thank you Erin.  This comes at a good time for me, as almond flour and almond milk have not been agreeing with my digestion.  I make this walnut milk in the same fashion as my almond milk.  I use a high water-to-nut ratio compared to most recipes.  I purchase organic nuts in bulk, so I try and stretch my dollar by adding in more water.  I happen to adore the flavor, but it may not be for everyone, especially if you’re accustomed to a thicker nut milk.  Do what feels right to you and what you like.  Thanks again for the great suggestion Erin!
-1 cup raw, organic walnuts
-7 cups filtered water
-1 teaspoon vanilla
How To
1.  Soak walnuts in filtered water for 8 -10 hours, or just over night.
2.  When the walnuts have been properly soaked, drain and rinse with filtered water
3.  To your blender add walnuts, 7 cups water, and vanilla
4.  Blend on high for 90 seconds
5.  Here’s a step in the process that might be different from most:

*After blending I let the milk sit in the blender for about 5 minutes.  This gives the milk time to settle and the foam to gather on the top.  After the 5 minutes I scoop off all the foam.  After removing the foam my original 7 cups remain.  I dislike straining foamy milk through the nut milk bag.  See pictures below for foam scooping process:


5.  After you scoop off the foam (and discard into the sink), strain the milk through a nut milk bag.  I strain the milk into an 8 cup glass Pyrex

6. Transfer to glass pitcher with lid and store in the fridge for up to 5 days
*If using a “regular” blender (not high-speed), start with 5 cups water and blend on high for up to 2 minutes.  Add more water in future batches if you like the consistency and taste with 5 cups.

Check out this  great site on: what to do with your nut pulp.  There’s like a zillion recipes!  So awesome!! 


Posted by Amber at

Labels: dairy free, drinks, how to, non-dairy milk, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *