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 food…so 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  


Ingredients
-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 Thursday, Wellness Weekend @ Diet Dessert and Dogs, Freaky Friday, Fresh Bites Friday, Lunch Box Love Fridays, Friday Food, Superfood Sunday, 

Posted by Amber at 8:44 pm

Labels: SCD, sides, vegan, vegetarian.

4 Comments

  • Vicky April 5, 2012 at 10:06 pm

    Yum! Savoy cabbage is my favourite with Spring greens coming a close second!

    Reply
    • Amber April 6, 2012 at 8:55 pm

      Thanks Vicky!!

      Reply
  • Laura April 6, 2012 at 8:37 pm

    Thanks to your delicious veggie recipes, my family is eating more veggies than ever before! The brussels sprouts turned out fabulous and now I get to make this awesome cabbage recipe for a side dish with dinner in the near future. Have a fabulous Anniversary and Easter weekend Amber!

    Reply
    • Amber April 12, 2012 at 5:58 am

      Your message warms my heart friend!

      Thank you!

      Reply

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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 rolls…all very complimentary.  
It was like a spring party for my mouth. 
Fabulous. 
The healing benefits of thyme 

Ingredients
-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  

Notes:

* 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.

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, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Allergy-Friendly Fridays, Friday Food, Superfood Sunday, Sunday Night Soup Night
Posted by Amber at 5:17 am

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

10 Comments

  • Natalie March 29, 2012 at 6:23 am

    YUMMY! I looove asparagus soup. Definitely trying this one.

    Reply
  • Vicky March 29, 2012 at 7:17 am

    This sounds so lovely and fresh!

    Reply
  • Laura March 29, 2012 at 8:55 pm

    Great minds think alike, eh?! I guess we were both on a veggie soup kick this week. I need to get an immersion blender. I always add all my soups to my Vitamix, but maybe this tool would save me even more time in the kitchen. I love the addition of thyme to the soup-inspired by you as always Amber!

    Reply
  • Andrea @Andreas Kitchen March 31, 2012 at 3:13 pm

    Amber, This sounds like an incredible soup! I just found your blog from Cybele’s blog hop. I hope you will come and check out my blog too! Have a wonderful weekend.

    Reply
  • Miz Helen March 31, 2012 at 4:59 pm

    Hi Amber,
    This is a beautiful soup that I can’t wait to make. I just love the combination of ingredients in the recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Debbie @ Easy Natural Food April 5, 2012 at 4:33 am

    Hi Amber, I love this soup! The whole lemon-thyme-asparagus thing sounds divine, and you made it look so pretty! I’m going to make this!!

    Reply
    • Debbie @ Easy Natural Food April 5, 2012 at 10:02 pm

      I have chosen this soup as one of my top 3 picks from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!

      Reply
    • Amber April 5, 2012 at 10:07 pm

      Thanks Debbie! So awesome. :-)

      Reply
  • Willom April 18, 2012 at 11:53 am

    This is a good recipe. For those of us, however, who are trying to eat locally and seasonally, asparagus and zucchini are not available at the same time.

    Reply
  • Amber April 18, 2012 at 12:24 pm

    Hi There Willom,

    Agreed, you’re correct.

    Asparagus came into season last month for us. I’m always thrilled to see it (but usually wait a few weeks for the price to come down a bit). We have organic zucchini year round at my local Coop (from Mexico). Sad it’s not local. But regarding the soup, the zucchini is not an integral ingredient, and can easily be left out – the soup will still be delicious. I certainly support my local growers, nearly everything we buy is local and all organic. I offset my non-local purchases by refraining from purchasing other food items, such as dairy/cow products for example, that are incredibly polluting and wasteful.

    But trust me, I feel guilty buying from non-local farms.

    Those who aren’t on a restrictive diet can follow a local, seasonal diet more closely. But if your diet revolves around just a few foods, it’s nice to at least have the organic option, albeit, not local.

    Thanks for chiming in.

    Be Well,
    -Amber

    Reply

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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. 

Ingredients
-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

Shared on: Cowgirl Up Mondays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, GFE April Virtual Support Group.

Posted by Amber at 2:46 am

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

16 Comments

  • Megan @ MAID in Alaska March 27, 2012 at 5:38 am

    Amber!
    I love your pictures. I want to grab a fork and try to eat out of your bowl! :) I’m printing this out and putting it in my must-make folder!
    Hugs,
    Megan

    Reply
    • Amber March 28, 2012 at 4:58 am

      Hello Sweet Megan,

      Thank you so much. I do hope you enjoy it as much as we do. So easy, so delish!

      Hugs,
      –Amber

      Reply
  • Gabby @ the veggie nook March 27, 2012 at 10:33 am

    Oh this looks so good! I love brussel sprouts!!

    Reply
    • Amber March 28, 2012 at 4:59 am

      Thanks Gabby! Me too. Glad to meet another Brussels lover!

      Reply
  • Vicky March 27, 2012 at 6:20 pm

    Simple but perfect in every way! I love brussels sprouts!

    Reply
    • Amber March 28, 2012 at 4:59 am

      Thanks Vicky.

      Reply
  • Adrienne @ Whole New Mom March 27, 2012 at 6:52 pm

    I’ll be trying this for sure! Thanks, Amber!

    Reply
    • Amber March 28, 2012 at 4:59 am

      Please let me know how you like them, Adrienne. :-)

      Reply
  • THE FARMHOUSE PORCH March 27, 2012 at 8:38 pm

    Those BS’s look scrumptious!!! Thanks for linking up! Now following
    Linsey

    Reply
    • Amber March 28, 2012 at 5:00 am

      Hi Linsey. Thanks so much. Really love your sweet blog. I’m going to pop over and spend some time looking around. :-)

      Reply
    • THE FARMHOUSE PORCH March 31, 2012 at 6:08 pm

      Thank you so much for linking up to “Cowgirl Up!”. I really appreciate your participation. See you next week!

      ♥Linsey

      Reply
  • Laura March 27, 2012 at 11:02 pm

    Yum! Brussels Sprouts with a punch-love it!

    Reply
    • Amber March 28, 2012 at 5:00 am

      Thanks friend. :-)

      Reply
  • gfe--gluten free easily March 28, 2012 at 11:52 pm

    Oh, these sound so good, Amber! I love lemon pepper anything! :-)

    xo,
    Shirley

    Reply
    • Amber March 30, 2012 at 4:04 pm

      Thanks Shirley! Me too! :-)

      Reply
  • Miz Helen March 31, 2012 at 5:02 pm

    We just love Brussels Sprouts and your recipe looks delicious, I love the addition of the leeks. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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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. 
Salud!
Sun Dried Tomato and Artichoke Heart Pasta 
GAPS, SCD, Paleo, Vegan

Ingredients:
-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

Notes:
*I use this gadget to get the zucchini to look like pasta noodles.
*Or this awesome julienne peeler works great too.
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, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Allergy-Friendly Fridays, Friday Food, Pot Luck Party Friday, Superfood Sunday, Friday Food Fix
Posted by Amber at 9:09 pm

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

36 Comments

  • Vicky March 22, 2012 at 9:21 pm

    Awesome! I can’t wait to try this!

    Reply
    • Amber March 23, 2012 at 9:26 pm

      Thanks Vicky,

      I thought this one might catch your eye! I know you’ll love it!

      Have a great weekend!

      Hugs,
      –Amber

      Reply
  • Nancy @Real Food, Allergy Free March 23, 2012 at 2:43 am

    Yum! I have been craving artichokes. I am pinning this one.

    Reply
    • Amber March 23, 2012 at 9:28 pm

      That’s so funny. I was also craving artichokes and that’s what prompted me to make this dish. Love them! Also just love them in a dip. I am working on a vegan spinach and artichoke dip. I seriously miss this!

      Hugs,
      –Amber

      Reply
  • janet @ the taste space March 23, 2012 at 3:47 am

    Zoodles! What a great name! I still call them zucchini noodles, but I think they are a great pasta alternative.:)

    Reply
    • Amber March 23, 2012 at 9:29 pm

      Thanks Janet! They are too fun – and so yummy :-)

      Have a great weekend.

      Reply
  • Natalie March 23, 2012 at 5:55 am

    Oh my! This looks so delicious. I have been loving your versions of zoodles!

    Reply
    • Amber March 23, 2012 at 9:30 pm

      Thanks Natalie! I hope you get to try them soon. You can really mix them with anything.

      Be Well,
      –Amber

      Reply
  • Easy Recipes Land March 23, 2012 at 5:41 pm

    This looks incredible! I plan on making this within the next few days, that’s for sure!

    Thank you for the recipe,

    Grandma Kat
    XOXOXOXOXO

    Reply
    • Amber March 23, 2012 at 9:31 pm

      My pleasure and please let me know how you like them!

      Be Well,
      –Amber

      Reply
    • gfe--gluten free easily March 23, 2012 at 9:42 pm

      This looks incredibly good, Amber! And I know exactly what you mean about it being light yet filling and satisfying. Such meals are gifts to our digestive systems and well being. :-)

      xo,
      Shirley

      Reply
    • Amber March 25, 2012 at 4:28 pm

      Thanks Shirley! :-)

      Reply
  • Laura March 24, 2012 at 2:00 pm

    Absolutely fabulous and super easy recipe Amber! I had that cool gadget back in my college days and loved it. I think a trip to a kitchen store is in order for this weekend to go find a new and improved one. I need to start making zoodles again :)

    Reply
    • Amber March 25, 2012 at 4:27 pm

      Hi Laura,

      Thanks so much friend! Don’t you just love the Titan! It’s my fave!!

      Hugs,
      –Amber

      Reply
  • Miz Helen March 24, 2012 at 7:26 pm

    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

    Reply
    • Amber March 25, 2012 at 4:28 pm

      My pleasure Miz. Helen! Have a great weekend.

      Reply
  • Gretchen @gfedge March 25, 2012 at 4:22 pm

    Thanks for sharing on Ricki’s Wellness Weekend where I found your healthy, delicious recipe.

    Reply
    • Amber March 25, 2012 at 4:30 pm

      Hi There Gretchen,

      Ricki’s link party is one of my absolute favorites! Every recipe is in-line with my cooking style so I just love all the submissions. Thanks for stopping! Have a great weekend.

      Be Well,
      –Amber

      Reply
  • mjskit March 28, 2012 at 1:54 am

    What a delicious looking pasta and so simple! Great recipe!

    Reply
    • Amber March 28, 2012 at 5:03 am

      Thank you!

      Reply
  • Laura Black March 28, 2012 at 3:24 am

    This looks really good. I’ve had zoodles (love the name) in raw dishes, like raw Pad Thai, but not in a vegan dish. This looks wonderful. Thank you.

    Reply
    • Amber March 28, 2012 at 5:04 am

      Oooo, zoodles in Pad Thai sounds amazing!! I’ll have to try that one. I didn’t even think about Asian Cuisine with these. Thank you for the inspiration!!!

      Reply
  • Shannon, Food Channel Editor, Momtrends.com March 28, 2012 at 11:27 pm

    This looks lovely, and I love the name zoodles too! (Wasn’t there an old jingle that zoodles are animal noodles? Or something like that?)

    Thanks for linking up to Friday Food at Momtrends.com!

    Reply
    • Amber March 30, 2012 at 2:50 pm

      Ha ha, perhaps. I love that name too! Thanks to my blogging friend Jen. So cleaver.

      Reply
  • Cybele Pascal March 30, 2012 at 5:54 am

    Hi, please link back to Allergy Friendly Friday, so I can feature this tomorrow!

    all best,

    Cybele

    Reply
    • Amber March 30, 2012 at 2:49 pm

      Oh my goodness, I don’t know how I missed that! But thank you for the reminder.

      Reply
  • Cybele Pascal March 30, 2012 at 5:57 am

    Also, let’s do a link swap? I’m adding you to my blog roll. All best,

    Cybele

    Reply
    • Amber March 30, 2012 at 2:48 pm

      Absolutely! :-)

      Reply
  • Katie @ This Chick Cooks April 3, 2012 at 2:26 am

    Yum! With all those sun dried tomatoes and that delicious combo you’re making me hungry! I’d love for you to share the recipe at Whole Foods Recipe Wednesday!

    Reply
    • Amber April 13, 2012 at 8:01 pm

      Hi Katie,

      Sure thing! Have a great day.

      Reply
  • Vicky April 13, 2012 at 7:59 pm

    Are you artichoke hearts in oil because I can only buy them in water? If so, I’m guessing I will have to add more oil to the mix? What do you suggest?

    Reply
    • Amber April 13, 2012 at 8:03 pm

      Hi Vicky,

      Yeah, they are in oil, but I drain them off pretty good, so there’s not much oil going into the recipe. I would add in a little extra oil from the sun dried tomatoes if you’re needed of some moisture. But I think you’re good. :-)

      Reply
    • Vicky April 13, 2012 at 8:18 pm

      My sun dried tomatoes aren’t in oil either – I might marinate the artichokes …thanks.. can’t wait for Sunday dinner!!!

      Reply
    • Amber April 17, 2012 at 4:51 am

      Can’t wait to see what you come up with Vicky. I’m sure it will be amazing!! :-)

      Reply
  • JoKnows April 14, 2012 at 1:55 am

    This looks like yummy, savoury goodness! I want to try this.

    Reply
    • Amber April 17, 2012 at 4:50 am

      Thank you. It’s a winner!

      Reply

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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!  

Ingredients:
-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


Notes:
*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!
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Cowgirl up Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter Thursdays, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday
Posted by Amber at 4:32 am

Labels: ACD, appetizer, SCD, sides.

22 Comments

  • Tessa Domestic Diva March 19, 2012 at 7:26 pm

    Oh Amber, these look WAY too fun not to try and after your story, even better! I can picture you two hamming it up with ink fingers and lips…Can you re-use the pickling liquid to make it go further than 6 eggs do you know?

    Reply
  • Amber March 19, 2012 at 11:33 pm

    Hi There Tessa,

    Great question! I added some additional information in the post, thanks for the prompt. So yes, absolutely. I would say up to 12 eggs, and if you’re doing more, add in one more beet. You could certainly do more than 12 – the beets are so powerful; I say, do as many as you need. And I would suggest pickling a little longer with more eggs in there, perhaps up to 72 hours. The longer the better. I had a hard time waiting 48 hours though. :-)

    Reply
    • Tessa Domestic Diva April 13, 2012 at 3:40 am

      I loved these, so darn pretty. I only had one beet, and it dyed everything perfectly fyi!

      Reply
    • Amber April 13, 2012 at 4:18 am

      Oh Tessa, I’m so happy you loved them! They are a special recipe. I’m sure they were so pretty.

      Reply
  • Holly Elliott March 20, 2012 at 3:11 pm

    Wow they are gorgeous! I must try this. I’m assuming you peel them first? These would be just lovely for Easter. Maybe I would use fewer beets or more eggs to make the color more pastel. The dark purple is just amazing and I bet they taste spectacular.

    PS – I found your blog on Traditional Tuesdays. :)

    Reply
    • Amber March 20, 2012 at 6:11 pm

      Hi There Holly, nice to meet you.

      I so agree, they are such a beautiful color. And yes, definitely peel, I am going to add that into the post too. If you just add in a few beet slices it will turn the eggs a pretty light pink pastel color. Remove eggs when the color looks right to you. You can definitely play around with different color intensities. So fun! :-)

      Reply
    • Holly Elliott March 21, 2012 at 12:52 am

      Thanks! I’m going to have to add beets to the grocery list now. :)

      Reply
  • Shay March 20, 2012 at 3:43 pm

    I love these! When I was pregnant I ate them all the time…and I have forgot about them. Just looking at the pictures made my mouth water! Thanks for sharing! New Follower on Facebook! You can visit me at http://raisingdieter.blogspot.com/

    Shay

    Reply
    • Amber March 20, 2012 at 6:14 pm

      Hi There Shay,

      Thanks so much. Funny, I craved eggs like mad when I was pregnant too. I would destroy a plate of deviled eggs in nothing flat. Ha ha.

      Off to check out your blog…

      Hugs,
      –Amber

      Reply
  • Shay March 20, 2012 at 3:44 pm

    Following by email!

    Reply
    • Amber March 20, 2012 at 6:11 pm

      Awesome!

      Reply
  • Kathleen at Providence Farms March 20, 2012 at 10:01 pm

    I love it!! I’ve never eaten a beet. I guess now is a good as time as ever. I can’t wait to try this. Thanks for sharing.

    Reply
  • Amber March 20, 2012 at 10:13 pm

    Wow! That’s impressive. In college I remember meeting a girl who never had a mango – she blew my mind (because I love mangos).

    Sounds like you are interested in trying beets, so good luck. I happen to love beets, just something about them really appeals to me; plus I ate them a lot as a child so I’m accustomed to the flavor. But I know many people who disdain them. Sort of like cilantro…or liver I guess. You either love it or hate it. Do try golden beets though if you get a chance. They are mild and delicious. :-)

    Be Well,
    –Amber

    Reply
  • Vicky March 21, 2012 at 1:49 am

    These eggs look so pretty! BUT I haven’t been able to eat eggs for several years unless they’re mixed in as an ingredient. BUT nevertheless I can admire their awesomeness!

    Reply
  • Amber March 22, 2012 at 12:14 am

    Hi Vicky,

    Thanks! It’s funny how our bodies change. I went egg free for a long time, as they really bothered my gut. And now I have to really watch how many I eat at one time (I tend to go overboard) and later pay the price!

    Hugs,
    –Amber

    Reply
  • Anonymous March 23, 2012 at 6:23 am

    Love you post. I grew up eating beet pickled eggs and I have been making them for almost 40 years, the recipe was passed down from my grandmother. It was something we all looked forward to around Easter. My children and now the grandchildren love them as well. My Mom always added some cinnamon sticks and a few whole cloves and a little sugar. I have adapted it by using honey to be GAPS legal.
    Charlotte

    Reply
    • Amber March 23, 2012 at 9:37 pm

      I have to say, it has been so fun meeting folks that share my love for these eggs! Really makes me happy. I will definitely be making these for our spring celebration as well. They are just too fun.

      Have a great weekend!
      Be Well,
      –Amber

      Reply
  • Loke March 23, 2012 at 3:24 pm

    i make pickled eggs all the time because have abundance of eggs from my chickens…didn’t know how to color them…thank you…going to add beets on next batch! Thank you!
    Loke

    Reply
    • Amber March 23, 2012 at 9:38 pm

      You’re very welcome. And the fun thing is you can change the color by increasing or decreasing the soaking time. I do hope these work out for you!

      Reply
  • Heather April 9, 2012 at 2:23 am

    These look amazing!! I have never pickled anything, much less eaten a pickled egg, but I am SO making these this week!

    Happy Easter :)

    Reply
  • Amber April 9, 2012 at 2:27 am

    Thanks Heather!

    Please let me know if you like them. I’ve been craving them lately. Think I’ll make these this week too!

    Have a great week. :-)

    Reply
  • JC April 30, 2013 at 2:55 pm

    Wow! They look amazing! Can’t wait to try because I LOVE pickled eggs.
    I wonder if anyone knows of a way to pickle these the natural way (ie: with salt and whey and not vinegar).

    Reply

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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!  

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

Snack or Appetizer 
Dinner:
Dessert:
Key lime pie
(recipe coming soon)
*************************************************************** 
(LOVE IT)

Music
One of my favorite Irish punk bands: Flogging Molly
The Drop Kick Murphys also rock!
Top 10 Irish drinking songs

Pandora has great Celtic and Irish stations

Putumayo Celtic Crossroads 

Amazing Celtic band: Lunasa
(My kids jump up and start dancing around the house – every time to this one)!

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 
DIY Shamrock Garland

 Delicious Kale chips from Tessa the Domestic Diva

5 fun and eco-friendly St. Pattie’s Day projects 


A serious GREEN smoothie from Shirley over at GFE


Posted by Amber at 9:48 pm

Labels: holidays, SCD.

6 Comments

  • Kalinda March 16, 2012 at 2:08 am

    The stuffed avocados look wonderful, but the key lime pie really knocks it out of the park. Love the lime slices, so pretty.

    Also, Flogging Molly is great. We went to one of their concerts right around St. Patrick’s Day a couple years ago. I just found out they’re coming to St. Louis in a few months. Yay!

    Reply
    • Amber March 16, 2012 at 2:20 am

      Hi There Kalinda,

      Yeah, a fellow punk rock lover! I’ve also seen them in concert here in San Francisco…so awesome!

      The key lime pie is pretty great (but it’s made with gelatin in order to qualify for SCD, as it’s the only thickener allowed). I’m not the biggest fan of gelatin, but I have to say, it did turn out amazing. I’m going to try it with a few other nuts milks before I post it. :-)

      Hugs,
      –Amber

      Reply
  • gfe--gluten free easily March 17, 2012 at 12:33 am

    Yummmmy, Amber! I’m so tickled that you included my Shamrock Shake–thank you!!

    xo,
    Shirley

    Reply
    • Amber March 17, 2012 at 1:11 am

      Thanks Shirley,

      Your green smoothie looks amazing and sooo healthy! Thanks for the great recipe.

      Hugs,
      –amber

      Reply
  • Danille March 17, 2012 at 1:17 am

    Looks yummy! Thanks for including my roundup! Happy St Patty’s Day!

    Reply
  • Laura March 19, 2012 at 5:59 pm

    Great St. Patty’s roundup Amber! It looks like your family enjoyed some delicious and healthy food this past weekend!

    Reply

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Chicken "Zoodle" Soup (SCD Friendly)

Hello…winter?  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). 
Ingredients

-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

*
Allergy-Free Wednesdays, Pennywise Platter, Full Plate Thursday, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, Sunday Night Soup Night
Posted by Amber at 1:37 am

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

19 Comments

  • Erin March 15, 2012 at 1:58 am

    Hi! I made some tonight! I like a little sage, parsley, thyme, and white pepper in mine. I also add a couple shitake mushrooms and and a dash of tamari to boost the flavor.

    Reply
    • Amber March 15, 2012 at 2:11 am

      Hi Erin,

      Awesome! I’m a huge fan, Your additions sound great. Thanks for the suggestions. Other readers always benefit from this.

      Be Well,
      –Amber

      Reply
  • Gluten Free and Loving It March 15, 2012 at 2:13 am

    I’ve seen various recipes using “noodles” cut from veggies, but have never tried it. I am definitely going to hang on to this one for the summer when zucchini are plentiful around here. I love the “zoodle” idea.

    Reply
  • Amber March 15, 2012 at 2:25 am

    Glad this provided you with some inspiration! I think you’ll love it. Food should be fun, right!

    Be Well,
    –Amber

    Reply
  • Jen March 15, 2012 at 2:47 am

    Thanks for the linkage Amber! So glad your son enjoyed the “noodles”. My kids had the same response the first time I served it up. My daughter looked at my son and said, “HEY! They taste like REAL noodles!” I love the zoodles just sauteed in olive oil and garlic as a side dish too (topped with Romano cheese….)

    Take care-
    Jen

    Reply
  • Jen March 15, 2012 at 2:53 am

    PS – your pictures make me drool….always so enticing and give me cravings for the recipes…

    Reply
  • Tessa Domestic Diva March 15, 2012 at 8:49 pm

    I have been wanting to try the raw noodles….i just ordered the julienne peeler!

    Reply
  • Laura Black March 15, 2012 at 11:34 pm

    What a brilliant idea. I’m always trying to come up with new and creative ways to get my kids to eat their veggies. They do really well, but this idea with the zucchini is great. Thanks.

    Reply
  • Laura March 16, 2012 at 11:06 am

    I love this recipe Amber and the name! This is a fabulous way to get my family to eat zucchini while enjoying a soup I know they like. Thanks for always being such an inspiration to me–looking forward to making this!

    Reply
    • Amber March 16, 2012 at 10:55 pm

      Hi Laura,

      Right backatcha lady! I always enjoy your recipes and posts! Your key lime pie greatly inspired me! I made a SCD version I’m excited to share.

      You’ll be shocked at how the zucchini taste like a regular ole’ noodle! They are quite substantial, still holding their shape after two days in the refrigerator! Enjoy.

      Hugs,
      –Amber

      Reply
  • Jen March 16, 2012 at 9:56 pm

    HA Ha! Love the name! Looks delish too. Can’t wait to start my garden so I can fresh zoodles! :)

    Reply
    • Amber March 16, 2012 at 10:56 pm

      Thanks Jen! I hear you…I’m so ready to plant some zucchini! Can’t wait.

      Reply
  • Leslie @ Real Food Freaks March 16, 2012 at 10:40 pm

    We love zucchini noodles here– just ate them last night with bison meatballs & sauce!

    The term “zoodles” is great… I’m going to add it to my vocab… much more creative & exciting than “zucchini noodles.” :)

    Reply
    • Amber March 16, 2012 at 10:57 pm

      Hi There Leslie,

      They are definitely becoming more popular. Such a great, tasty alternative.

      Be Well,
      –Amber

      Reply
  • Miz Helen March 18, 2012 at 12:22 am

    Love, Love, your Chicken Zoodle Soup, it is just awesome!! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

    Reply
  • Lauren February 3, 2013 at 12:24 am

    How great is it that we can make healthy noodles out of vegetables? I love your ‘zoodle’ name too, so cute. :)

    Reply
  • Tessa Domestic Diva February 4, 2013 at 9:51 pm

    Featuring your yummy recipe this week Amber!

    Reply
    • Amber February 4, 2013 at 10:15 pm

      Thanks Tessa! :-)

      Reply
  • Cassidy Stauffer February 6, 2013 at 2:55 pm

    I’ve been wanting to make a chicken noodle soup with zoodles for some time now but never gotten around to it! Now I have a recipe! Thanks so much, it looks great :)

    Reply

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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.


Ingredients 

-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.

Notes
*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 Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Full Plate Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Allergy-Friendly Friday, Superfood Sunday 

Posted by Amber at 5:08 am

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

11 Comments

  • Vicky March 9, 2012 at 10:58 am

    I love lentils so this combination with the tahini and roasted pepper works perfectly for me! Very tasty!

    Reply
    • Amber March 11, 2012 at 4:39 am

      Thanks Vicki,

      I think you are really going to like this hummus. The lentils create a very creamy dip. So good. Let me know if you give it a try.

      Hugs,
      –Amber

      Reply
  • Laura March 9, 2012 at 10:09 pm

    Wonderful recipe Amber! I have never made hummus with lentils before. I am really looking forward to trying this dish. Have a lovely weekend and soak up some sunshine for me!

    Reply
    • Amber March 11, 2012 at 4:41 am

      Hi Laura,

      Thanks. And I am definitely enjoying this gorgeous weather! So sunny and warm. I need to start my spring garden. :-)

      Have a great weekend.

      Hugs,
      –Amber

      Reply
  • gfe--gluten free easily March 11, 2012 at 12:03 am

    Love this hummus, Amber! As well as your beautiful pics! I’m so glad you’ve recovered so quickly, dear. That’s wonderful news.

    I linked to your hummus in my latest recipe post … it was perfect timing that you posted this and I was creating something that included red pepper hummus. ;-)

    xo,
    Shirley

    Reply
    • Amber March 11, 2012 at 4:37 am

      Holy moly Shirley! I just checked out your post! Those look incredible! Perfect timing with my red pepper hummus, No? Thanks for the link love. But back to these biscuits. I’m just really impressed with your recipe here. I know you’ve been moving in a grain-free direction and I love how you are creating such practical recipes for yourself (and for us). I keep looking at the ingredients wondering if these could be made SCD? Bread products are really lacking in the world of SCD. Perhaps, but I am going to print this out and play around. They just look really fantastic and substantial…and I love how they have a “cheesy” flavor.

      Thanks for the great recipe!

      Reply
  • Kristi March 11, 2012 at 7:58 pm

    This is absolutely awesome, yummy looking and nourishing!! Would you mind posting it to my pregnancy food blog carnival, superfood sundays?

    http://www.painfreepregnancy.org/2012/03/superfood-sunday-3rd-edition-march-11.html

    Reply
  • Marie Watkins March 15, 2012 at 6:38 pm

    I’ve never tried lentil in hummus but after reading this, I will.

    Marie

    Reply
  • Miz Helen March 18, 2012 at 12:20 am

    Hi Amber,
    Just beautiful photo’s of Spring! I just love your Roasted Red Pepper Hummus, it is so additive for me, I just can’t stop eating it, yum! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

    Reply
  • Anonymous April 1, 2012 at 3:56 am

    This looks awesome. I’ve been obsessed with roasted red peppers and lentils lately. I never thought to put them together.

    I thought tahini was not scd legal though??

    Michelle

    Reply
  • Amber April 1, 2012 at 4:12 am

    Hi There Michelle,

    Thanks!

    Great question! You’re right, sesame seeds are illegal in the beginning of the diet, but may be added in after a few months (with no active symptoms).

    See more here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/sesame_seeds.htm

    Be Well,
    –Amber

    Reply

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Monday, March 5, 2012

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


Ingredients
-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! 

Notes
* 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 deal…it 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! 


Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Fat Tuesdays Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter Thursdays, Wellness Weekend , Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Sunday Night Soup
Posted by Amber at 6:15 am

Labels: dairy free, SCD, soups, vegan.

32 Comments

  • Nancy @Real Food, Allergy Free March 5, 2012 at 3:05 pm

    The soup looks delicious! I’m sorry you’ve been feeling bad and I can’t imagine paying $500/mo for meds. Bless your heart! We have tried GAPS which is very similar to scd. It was very, very hard but we did see some amazing results.

    Reply
    • Amber March 6, 2012 at 4:02 am

      Hi Nancy,

      Thank you for your kind words! It’s so great to hear you had success on the GAPS! I’m hoping for the same on SCD.

      Hugs,
      -Amber

      Reply
  • Vicky March 5, 2012 at 6:00 pm

    This looks great! I love soup! It is a big step to follow the SCD strictly but it is the only way to go if you can manage it! My son hasn’t had a flare since going on it but he is very very strict with the diet and he follows a vegetarian form of it. If you need any help or support at all you know where I am! I’m so sorry that you have suffered so much and I hope you feel better soon.

    Reply
    • Amber March 6, 2012 at 3:32 pm

      Hi Vicky,

      Thank you for your words of support. It’s nice to know you’re just a click away. I’m slowly feeling better, but it takes time to recover from those flares. I’m excited about the SCD and can’t wait to see how I do off the meds. I’ve felt pretty great since 2004, but this last summer was crazy and something changed in my body. Medication has been a nice reprieve, but I see now that it’s not 100%. Big wake-up call! I’ll do my best. But thank you for your well wishes. I’m so impressed with your son – and vegetarian on SCD. Wow! How great. Well, he’s got a great mom, that’s why! :-)

      Hugs to you,
      –Amber

      Reply
    • Vicky March 7, 2012 at 9:50 am

      Awww thank you Amber but seriously all kudos to him since for four of the 6.5 years he was self-catering at university! Another good thing to come out of it all is we all now eat a much healthier diet than before…Glad to see you’re feeling better and what an awesome help it will be for SCDers to be able to see some suggestions for what to eat during a flare from someone who knows!

      Reply
  • gfe--gluten free easily March 5, 2012 at 7:23 pm

    It is always a very brave and unnerving thing to do when one shares so much of one’s personal issues. I am so sorry that you have been having such problems. I have seen many heal using SCD and I hope it will be the case for you, too, dear. Some folks can introduce some different foods much later on, but not all. You are so strong in your heart and soul and also so creative in the kitchen that I know you’ll have success following this plan! Last, love that beautiful soup and oh my goodness on the video … those totally crack me up! And I needed cracking up today, so thank you!

    xo,
    Shirley

    Reply
    • Amber March 6, 2012 at 4:20 am

      Hi There Shirley,

      I appreciate your email. I was debating about whether to share. But my blog is centered around IBD and healing from IBD, so I thought it was fitting to at least share I am struggling with a flare. Perhaps others will benefit from my experiences and the information from others. Some great resources today. Excited to check them out. The hardest part about a flare is I can’t be the mom I need (or rather, want) to be. My kids miss activities, school, etc. It’s difficult to get out of bed and nearly impossible to engage. That part breaks my heart, but I’m honest with my daughter and make sure she understands it’s not her fault (the therapist in me is very concerned about that). My son doesn’t yet understand. But, we do our best as a family and I have to tell you Shirley, my husband is amazing. So caring and nurturing. He takes over when I fall ill. It’s a huge part of my healing – having that love and support.

      Glad that video provided a giggle for you today!

      Tomorrow is a new day. We all take different lessons from our health (and I’m sure you can relate to this), but I truly cherish the good days. I’m very cognizant of my health when it’s good and if I wake up feeling well I try to make the most out of the day, brush off the small stuff, and find happiness…peace. Play with my kids, laugh, kiss them a million times. Just love and live. That’s what it’s all about! :-)

      Hugs,
      -Amber

      Reply
    • Nichole March 6, 2012 at 4:55 am

      I was so sorry to hear you have been dealing with a flare! :( It can be so disappointing when we think we’re doing the right things for our bodies – and then, seemingly out of the blue, things change on us. I think it makes all the difference in the world to have a game plan – and the love/support from family.

      I have to say that I connected with your comment that the hardest part of a flare is not being able to be the mom you both want and need to be. I can understand that completely and it helped me to know that I’m not the only one who deals with those feelings.

      I admire your resolve and dedication to healing your body – and I wish you great success!

      Reply
  • Tessa Domestic Diva March 5, 2012 at 7:38 pm

    This soup looks SO lovely Amber, I can’t wait to try it! I am bit of an addict to any thing that allows me to use my new Blendtec, I think I am a junkie!
    On your healing: I have had this nagging voice in the back of my brain wondering.. We just got stool test back on two of my kids, and their bowel inflammation was through the roof. Problem is, no can explain to me WHY. I have a HUNCH/INSTINCT that says this is just a by-product of two very damaged and leaky guts in my kiddos. But trying to find out how and what exactly to do about it has been maddening! I had no idea your symptom were in major flare-up again…I am so sorry! It is so hard when your body is not well. I think we might eventually be heading down your same path, I am just scared of it and all the new hurdles it will bring. When we already jump over hurdles with our food (or a 100!), the idea of adding more is exhausting and depressing.

    Reply
    • Amber March 6, 2012 at 4:26 am

      Hi There Tessa,

      Thanks for checking in friend. I’m so sorry to hear about those stool results! That’s scary – and to have no answers. Terrible. You are such a dedicated, knowledgeable, and loving mother. I can imagine how difficult it is not having answers and thus not knowing where to start healing your babies. I hope IBD is not the culprit here. I think you’re on the right track with damaged and leaky guts though. If I come across anything helpful, I will send it your way! I so wish we lived closer.

      Hugs to you friend. Keep me posted okay!

      Reply
  • Jen March 5, 2012 at 8:02 pm

    Looks delish as usual Amber!! During flare-ups for me, I’d go to carrot soup with a little SCD yogurt, but I think the cashew milk would be yummy in it. I’d also munch on SCD yogurt with bananas. A few days of that would help a lot. Hope you feel better really soon. I have a great nutrition consultant who knows Crohn’s and IBD very well (her husband has Crohn’s and she specializes in bowel issues). Her name is Julia McRae and her website is http://healthyhomenutrition.com/

    She’s been so helpful with my IBD issues, my daughter’s food allergy and inflammatory bowel problems, among a myriad of other “issues”.

    I truly hope you’re feeling well soon!!

    Jen

    Reply
    • Amber March 6, 2012 at 4:30 am

      Hi There Jen,

      Thank you for sharing your healing routine during a flare up. So funny, and I’m not surprised, but I made about 4 huge batches of carrot, apple, ginger soup (recipe coming soon). It was filling, nutritious, and didn’t aggravate my symptoms. I stayed away from all nuts and all grains…and anything else difficult to digest, like greens. It took about 5 days for things to calm down. Still healing though. It was a wake-up all really Jen. I will definitely check out that website. Thank you for that and for your well wishes!

      Hugs,
      -Amber

      Reply
  • Danielle @ Against All Grain March 5, 2012 at 8:13 pm

    The soup looks great! Broccoli bugs my gut so maybe I’ll try a different veggie. I just made a cream of mushroom with cashew cream. Similar tastes!

    I’m so sorry to hear that. I know where you are coming from though, actually almost exactly your same story. I’ve had a few bad flares over the last few years, but the worst one came when I started weaning my son. Long story short, hospitalized again and blood transfusions. I am also on Lialda and it costs me $700 a month! How do you get it so “cheap?” ;-) Maybe different dosages?

    SCD is a tough one to start but you can do it! No one is perfect. I think everyone out there has probably fallen off the wagon a few times but being in a dire situation definitely pushes you to do it.

    I don’t know how long you’ve been following my blog but here are a couple of updates I did one my most recent flare. Don’t hesitate to ask any questions you have about SCD. It’s hard when no one else around you knows what it is (and/or doesn’t think it will work).

    http://www.againstallgrain.com/2011/04/13/all-good-things-must-come-to-an-end/

    http://www.againstallgrain.com/2011/09/19/new-recipes-and-update-on-health/

    Reply
    • Amber March 6, 2012 at 4:41 am

      Hello Danielle,

      I really can’t believe the similarity in our stories. Crazy. I found your blog shortly after I started mine, so a few months ago. Thank you for sending these posts! Good to read them. I also had great pregnancies and was (pretty much) symptom free. I had a few brief flares, but nothing like when I was first diagnosed. I seriously can’t believe what you’ve been through with IBD! I’m so sorry. AND so sorry you have to pay $700 for your Lialda! I take 2 pills per day (lowest dose). I just get mine at the CVS…not sure why it’s so much cheaper. Pure robbery.

      Thanks for your support with SCD. Your blog is definitely a wonderful resource!

      Hugs,
      –Amber

      Reply
  • Danielle March 5, 2012 at 8:19 pm

    Forgot to mention my great ND in Burlingame. I know it’s a little far for you but maybe she could recommend someone else. Her specialty is IBD.

    Reply
    • Amber March 6, 2012 at 4:49 am

      I would love that information. My husband is from Pacifica and his brother lives in Belmont. We are always in the City!

      Thanks Danielle.

      Reply
  • Adrienne @ Whole New Mom March 5, 2012 at 10:43 pm

    I am so sorry you aren’t doing well. I actually have been struggling too, though I think I know the dietary culprit.

    Your soup looks wonderful and like something I should cook up right now – Thanks and take care, Amber!

    Reply
    • Amber March 6, 2012 at 4:33 am

      Hi There Adrienne,

      Thank you for your message. I’m sorry to hear you’re not feeling well. I’ve been meaning to email you about heavy metal testing. We were chatting about that a few months ago, but I would love to hear more about this process. It’s the one area I have not tested. I’ll be in touch via email about that soon! :-)

      I do hope you feel better soon too!

      Hugs,
      –Amber

      Reply
  • Laura March 6, 2012 at 5:41 am

    Amber,

    Thank you for sharing this post and your experiences. My heart goes out to you. It is hard enough to be the best Mom we each can be when we are feeling well, let alone feel miserable and ill. I am so glad you have support from your husband. A dear friend of mine had a really good experience going on SCD and then later moved to GAPS.

    It should be a crime to pay that amount for medication each month! My husband got very sick last week from cross-contamination with gluten at work and it was a rough few days for him. I hope your flare ups cease and it is smooth sailing from here on out. You are such an amazing resource for the SCD and allergy-free community. I am always inspired by you!

    Reply
    • Amber March 9, 2012 at 4:55 am

      Hi There Laura,

      I’m glad to hear your friend had success on the SCD – I love hearing that! And I’m so sorry your husband was “glutened.” Our symptoms can be very similar. I hope he’s doing well. It’s so hard for everyone involved. The caregivers don’t have it easy either. I know it’s very difficult for my husband (emotionally) when I’m ill, as he has to watch the pain and suffering. But we talk about it and always make sure communication stays open and honest (again, the therapist in me). :-)

      Thank you for your sweet words friend.

      Hugs,
      –Amber

      Reply
  • [email protected] March 6, 2012 at 7:45 pm

    Thanks for linking your great post to FAT TUESDAY. Thank you for sharing your personal journey. I hope SCD helps — my blog is all about SCD and GAPS. There are other alternative treatments I will be blogging about soon for autoimmune diseases! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-march-6-2012/

    Reply
    • Amber March 9, 2012 at 4:57 am

      Hi There Jill,

      Thank you!! I don’t know how I missed that on your blog! Crazy. I’ve added you to my list of SCD resources. This is great. I love your blog and link up every Tuesday. Thank you for your dedication to the SCD community. We are lucky to have you.

      Warmly.
      –Amber

      Reply
  • Debbie @ Easy Natural Food March 7, 2012 at 11:08 pm

    Hi Amber, your soup looks delicious! I’m so sorry you’ve been feeling lousy lately, but I’m so glad you’re taking a dietary approach to addressing – so much healthier in the long run, although I know from my experience on GAPS that it can be hard. But definitely worth it :) Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    Reply
    • Amber March 9, 2012 at 4:58 am

      Hi Debbie,

      Thank you for your well wishes. I’m feeling much better today, thankfully. I really enjoy searching through your Sunday night soup night. Such great recipes.

      Be Well,
      –Amber

      Reply
  • Lisa Natcharian March 7, 2012 at 11:38 pm

    Hi! Just a note to say you’ve been tagged with the Liebster Blog Award :)

    http://allergyfreecookery.blogspot.com/2012/03/thanks-to-colette-at-learning-to-eat.html

    Love your blog!
    Lisa @ Allergy Free Vintage Cookery

    Reply
    • Amber March 9, 2012 at 5:00 am

      Hello Sweet Lisa,

      You just made my day. Hopping over to your blog right now to check out the other recipients. :-)

      Thank you so much!

      Big Hugs,
      –Amber

      Reply
  • Ricki March 9, 2012 at 1:27 pm

    So sorry to hear about the flareup! I’ve heard that the SCD can perform miracles–I hope it does for you! Have you checked Meghan Telpner’s blog (Making Love in the Kitchen)? She had Crohn’s and claims that a holistic approach cured her of all symptoms and has lived symptom-free for years. She may have more info about her die on her blog (not sure but worth a check)! And thanks, as always, for linking to WW this week. :)

    Reply
    • Amber March 16, 2012 at 11:52 pm

      Hi Ricki,

      Thanks for your note. And yes, I do love Meghan, she’s one of my sidebar links! Love her! Don’t know about her die, however. I will have to check that out. :-)

      Hugs,
      –Amber

      Reply
  • Leslie @ Real Food Freaks.com March 9, 2012 at 9:04 pm

    Yikes… sorry to hear about your set back! Hope you are feeling better very soon!

    Reply
    • Amber March 16, 2012 at 11:52 pm

      Thanks Leslie!

      Reply
  • Anonymous April 29, 2012 at 2:32 pm

    Amber,
    I noticed your favorite products, just wondering since you have a Vitamix why do you also use a Ice cream maker? I also have a Vitamix but some of the recipes that are made for Ice cream say put it in the container and then freeze it,well how do you do that with the Vitamix? I would think it would make the ice cream and then you would have to eat it then and not have any for leftovers if you did not have a special container to freeze it.
    Thanks for your great site
    MJP

    Reply
    • Amber April 29, 2012 at 4:13 pm

      Hello Anonymous,

      Thanks for your message.

      Please let me know if I don’t answer your question here. :-)

      If you’re interested in making ice cream, you don’t need a Vitamix or an ice cream maker. However, an ice cream maker is certainly recommended. You can use any blender to mix the ingredients, then transfer from the blender into an ice cream maker. The ice cream maker churns the mixture, aerates, and creates a very creamy, ice cream texture. But then you also need to transfer the mixture into a container (I use a glass Pyrex) and store in the freezer. This sets it up and allows you to scoop out the ice cream. You could eat the mixture right after you churn in the ice cream maker, however it will look and taste like soft serve.

      Theoretically, you don’t need to use an ice cream maker to make ice cream. You can simply blend your desired ingredients in any blender, transfer to glass storage and then freeze. However, it will be very hard, like a brick. So you must leave it at room temperature for a while before you scoop. And it will be a little icy, not creamy.

      I hope this has answered your question.

      Be Well,
      –Amber

      Reply

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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!
   
Health benefits of walnuts  

Ingredients 
-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

Notes:  
*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!! 


Shared on: Frugal Food Thursday, Wellness Weekend, Lunch Box Love Fridays, Freaky Friday, Fresh Bites Fridays, Allergy Free Fridays, Fight Back Friday, Friday Food, Simple Lives Thursday 
Posted by Amber at 7:02 pm

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

20 Comments

  • Tessa Domestic Diva March 2, 2012 at 8:10 pm

    How creative! I have been drooling over the cashew milk lately…WAY too good! I may have to try ALL the nuts now and see what I like the best and what is the most cost-effective!

    Reply
    • Amber March 2, 2012 at 10:20 pm

      Hi Tessa,

      I too like cashew milk – it’s so creamy! It’s fun trying different nuts. Hazelnut milk is also very good!

      Hugs,
      –Amber

      Reply
  • Vicky March 2, 2012 at 8:40 pm

    I must try nut milk! This looks so lovely and, as you know, I love walnuts! I also love the link you’ve given for the pulp recipes – I hate waste! This might sound a stupid question but how do you clean your bag? I’ve always gone for unbleached coffee filter papers for making things like yogurt cheese because I’d be very tempted to throw away the bag after each use. Thanks for posting this!

    Reply
  • Tasty Eats At Home March 2, 2012 at 10:11 pm

    I’ve made cashew and almond milk, but never walnut. Gotta try!

    Reply
    • Amber March 2, 2012 at 10:19 pm

      I think you’ll really like it! It’s a very mild flavor. I do like cashew milk, and LOVE not having to strain pulp. But the walnut milk is very pleasant.

      Be Well,
      –Amber

      Reply
  • Amber March 2, 2012 at 10:15 pm

    Hi There Vicki,

    I think you will love making your own nut milk! It’s wonderful.

    And, not a stupid question at all! Above you will find a link to the nut milk bag I use. I’ve had it for years and it’s incredibly durable. Some aren’t so much. To clean it out I just turn it inside out (drop the pulp into a glass storage container) and then wash the bag with water and a small bit of Dr. Bonner’s soap (which I purchase in bulk at my local Coop). Then I lay it over my dish drainer to dry. It’s totally easy and I know you’ll LOVE it! :-)

    Hugs,
    –Amber

    Reply
  • gfe--gluten free easily March 2, 2012 at 11:43 pm

    Oooh, Amber, I am overstocked on walnuts right now. I really must try this recipe! So the foam is not worth saving? Even for a green smoothie?

    Thanks, dear! xo,
    Shirley

    Reply
  • Amber March 3, 2012 at 12:10 am

    Hi Shirley,

    Thanks. I’ve been thinking about you!

    So the foam…not worth saving (in my opinion). You’ll see when you make it. It’s just air. You’ll still have your original water level. In my years of making nut milks, the foam is just a real bother to me when it’s time to strain. This is just an extra step I take here in the process, but it may not be for everyone. Let me know what you think about it!

    Hugs,
    –Amber

    Reply
  • Lunges and Lunch March 3, 2012 at 10:56 pm

    I’ve made my own coconut milk and almond milk before, but never thought of this! So fun! I’ll definitely try to make this. :)

    Reply
  • Amber March 3, 2012 at 11:10 pm

    Please let me know how you like it! I can’t get enough. So yummy. It doesn’t need any sweetener and the vanilla gives it just the right touch. :-)

    Be Well,
    –Amber

    Reply
  • Laura March 4, 2012 at 4:51 am

    Awesome Amber! I love walnuts in recipes and for snacking, but have never made walnut milk before. I am really looking forward to trying this recipe. I might add a pinch of maple syrup to the recipe to get my kids to try it…and hubby!

    Reply
  • Amber March 4, 2012 at 4:58 am

    Hi Laura,

    I enjoy the flavor more than almond milk. It’s very mild and pleasant. I’m really enjoying it.

    Let me know what you think about it!

    Hugs,
    –Amber

    Reply
  • Erin March 14, 2012 at 3:58 am

    So honored to be made mention of here! I tried it on a whim and it has become a regular in our home. Glad to know it is blessing others too!

    Reply
  • Anonymous June 27, 2012 at 12:03 pm

    Can I ask does anyone know, rounghly, how many calories there are per cup of nut milk? Most of the sites I look up say they have quite alot, or maybe they are the calories in the amount of actual nuts used. I drain all the liquid from the pulp and remove the nut pulp. Surely this is removing most of the calories. Any ideas?

    Reply
  • Emi January 7, 2015 at 5:45 pm

    My walnuts are soaking right now and I’m planning on adding a little cinnamon and honey. I don’t have vanilla on hand wondering if this will still taste good without the vanilla? My first time ever making a nut milk. Fingers crossed!

    Reply
    • Amber January 7, 2015 at 7:41 pm

      Hi Emi. Wow, that sounds great. Try with just the honey before you add in the cinnamon. You might like the way it tastes with just honey. And as for the vanilla, it’s just a nice background flavor. You don’t have to put it in. You will often see vanilla in store bought nut milks. It tastes great together. Good luck and I hope it goes great for you. Walnut milk is one of my favorites. :-)

      Reply
  • Amber January 20, 2015 at 11:21 pm

    Hi Amber, my name is Amber too!
    I just discovered walnut milk last week and I LOVE it!!! It’s my new favorite drink!!! I discovered your blog because I was looking to find out the nutritional value of this drink….do you happen to know anything about it? (Like calories, fat, etc?) I want to know if I can drink a quart every single day, ha ha! Just kidding, but seriously it’s that good….I could!!!!!! I blend my 1 cup of soaked walnuts with 4 cups water, 1 tsp vanilla, a pinch of celtic gray salt, and 4-5 dates, then strain. WOW! It tastes like an horchata to me, if you’ve ever had that. SO yummy!
    Nice blog!

    Reply
    • Amber January 22, 2015 at 6:22 pm

      Hi Amber. Oh wow! That sounds soooo super yummy. I love it and will most certainly try. And I found THIS site that has the caloric breakdown of 1 cup of walnuts. Hope this it helps. :-) Be Well.

      Reply
  • Amber January 20, 2015 at 11:23 pm

    Oh, and 1 tsp of cinnamon too….I forgot that in my post above….VERY important!!!! So delicious and creamy!

    Reply
    • Amber January 22, 2015 at 6:34 pm

      Love it! Can’t wait to try.

      Reply

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