The Specific Carbohydrate Diet

1
The Specific Carbohydrate Diet

• Recipes and Helpful Hints

2
SCD Foods Presented Today

• BREAKFAST
• Sausage
• Banana Pancakes (from Breaking the Vicious Cycle)
• LUNCH
• Veggie Burgers
• Squash Pie
• SNACK
• Berry Blue Mango Smoothie
• DINNER
• Veggie Spaghetti and Meatballs (sauce from
  Adventures in the Family Kitchen)
• Applesauce
• DESSERTS
• Apple Carrot Cake
• Banana Muffins (from Grain-Free Gourmet)
• Quick Granola Cookies (from Lucys SCD Cookbook)

3
Baked Squash with Honey
By Jody Goddard

• 1 butternut squash
• Honey to taste
• Cinnamon to taste
• Salt to taste (optional)

Baked Squash with Honey

• Preheat oven to 350F.
• Pour 1 inch water into large glass baking dish.
• Wash butternut squash.
• Cut butternut squash in half, lengthwise.
• Place butternut squash halve face down in the
  water.
• Bake for 40-60 minutes, until a fork easily
  insert into the skin of the squash.
• Remove from oven. Let cool slightly.
• Remove squash from skin.
• Mix about 1 cup of squash with honey and cinnamon
  to taste.
• Serve warm.

B EGINNER
4
Banana Pancakes
From Breaking the Vicious Cycle

• 1 egg
• 1 medium banana

B EGINNER
Banana Pancakes

• Blend ingredients thoroughly in food processor.
• Prepare as pancakes in hot, greased skillet.

5
Chicken Pancakes
By Jody Goddard

• 1 chicken breast precooked (season as desired
  while cooking)
• 3 eggs

Chicken Pancakes as Pizza Crusts
B EGINNER
Batter
Cooking
Ready

• Using a food processor, blend ingredients
  together until completely smooth. Mixture will
  look just like thick pancake batter.
• Use 1/4 cup of the mixture and cook in a hot
  greased skillet. Batter may need to be spread
  out a bit so that it is not too thick.
• These cook much faster than nut flour pancakes.
  Watch closely.
• Makes 4-5 pancakes.

6
Chicken Cupcakes
By Jamie

• 1 cup finely ground cooked chicken
• 1 medium banana
• 1/2 cup butternut squash (precooked)
• 1 egg
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar

Chicken Cupcakes
B EGINNER

• Preheat oven to 320F.
• Boil chicken, cool and blend in food processor.
  Measure amount to be certain you have one cup.
• Add banana, squash and egg to food processor and
  blend thoroughly.
• Add baking soda and pulse until mix in.
• Add apple cider vinegar and pulse several times.
• Put batter into cupcake liners and bake for 20-25
  minutes.
• Cool and serve.

7
Chicken Tots
By Liz

• 1 cup finely ground cooked chicken
• (boiled better than baked)
• 1/2 cup puréed cooked green beans
• (or other veggie)
• 2-3 cloves garlic, pressed
• Olive oil (or other oil)
• Salt to taste
• Spices to taste
• Chicken liver (optional)

Chicken Tots
B EGINNER

• Combine the chicken, green beans, liver and
  garlic in food processor.
• Add salt and spices to taste.
• Texture should be pasty like tuna salad.
• Roll mixture into little meatballs and flatten
  like patties.
• Add sufficient olive oil to pan and fry little
  patties on both side until brown.

8
Fruit Sauce
By Jody Goddard

• FruitApples, pears, mangos, papaya or other
  fruit can be used.

Oven
Stovetop
Applesauce

• Boil water in a pan on the stovetop.
• Wash fruit.
• Peel fruit and cut into chunks.
• Place fruit pieces into boiling water.
• Boil 5-10 minutes, or until fruit is soft.
• Drain water from fruit. Let cool slightly.
• Purée fruit in blender.
• Serve warm, refrigerate and serve cold or freeze
  in popsicle molds.

• Preheat oven to 350F.
• Pour 1/2 inch water into glass baking dish.
• Wash fruit.
• Peel fruit and cut into chunks.
• Place fruit pieces into pan .
• Bake for 20 minutes, or until fruit is soft.
• Remove from oven and drain water. Let cool
  slightly.
• Purée fruit in blender.
• Serve warm, refrigerate and serve cold or freeze
  in popsicle molds.

B EGINNER
9
Mayonnaise
From Allergy Free Eating,

• 1 egg
• 1 tsp dry mustard
• 1/2 tsp salt
• 3 TBL lemon juice
• 1 cup safflower oil
• 1 TBL hot water

Mayonnaise
B EGINNER

• In a blender, combine the egg, mustard, salt,
  lemon juice and blend well.
• With the blender still running, add the oil in a
  steady SLOW stream and blend until all oil is
  emulsified.
• Blend in 1 TBL hot water to stabilize.
• Refrigerate in a covered container and use within
  one week.

10
Pumpkin Ice Cream
By Gia Carroll

• 6 eggs, separated
• 1/2 cup cooked, puréed butternut squash
• 1/4 cup honey
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves

Pumpkin Ice Cream
B EGINNER

• Combine squash, honey and spices.
• Beat yolks into squash mixture.
• In a separate bowl, beat egg whites until stiff
  peaks form.
• Fold egg white into mixture.
• Freeze for 1.5 hours. Remove from freezer and
  stir.
• Freeze mixture again until sold.

11
Pumpkin Pie Filling
By Jessica

• 2 cups cooked pumpkin or butternut squash
• 3/4 - 1 cup honey
• 1/4 cup melted butter or coconut oil
• 4 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp cloves
• 2 egg yolks
• 4 egg whites

Pumpkin Pie Filling
B EGINNER

• Preheat oven to 350F.
• Puree pumpkin/squash in food processor.
• Add all ingredients, except egg whites. Blend.
• Beat egg whites until stiff in a separate bowl,
  using mixer.
• Gently fold egg whites into pumpkin/squash
  mixture.
• Bake in a pie dish for 50 minutes.

12
Smoothies
By Jody Goddard

• 1/2 cup juice
• 1/2 cup water
• OR 1 cup homemade yogurt
• 1/2 avocado
• 1 small frozen banana
• 1/2 cup frozen fruit or veggies-any
• Fruit/veggies can be cooked, then frozen for
  early stages of SCD.
• Honey to taste (optional)

Smoothie
B EGINNER

• If using juice and water, put both in the
  blender.
• If using yogurt, put the yogurt into the blender.
• Add the avocado to the blender and blend until
  smooth.
• Add the frozen banana and blend until smooth.
• Add the other frozen fruit and blend until
  smooth.
• Add honey to taste if desired.

13
Sneaky Veggie Pancakes
By Angie McAuley

• 4 eggs
• 1 cup squash
• (or other cooked veggie)
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 TBL melted coconut oil

B EGINNER
Sneaky Veggie Pancakes

• In a food processor, mix all ingredients
  thoroughly.
• Prepare as pancakes in a lightly greased skillet.

14
Tomato Sauce
From Adventures in the Family Kitchen

• 4 large tomatoes or 8 plum tomatoes
• 3 cloves garlic
• 3 TBL olive oil
• 1/2 tsp salt
• 1 small onion, chopped
• 1/3 cup basil, chopped
• 1/3 cup parsley, chopped
• Dash of pepper

Tomato Sauce
B EGINNER

• Remove tomato skins by dipping tomatoes in
  boiling water for 20 seconds and then dipping
  them in cold water.The peels will slip off.
• Dice tomatoes.
• Using a sauce pan, heat garlic and onion in olive
  oil until onions are transparent. (Dont brown
  onions).
• Add tomatoes, salt, chopped basil, parsley and
  pepper.
• Simmer for 30 minutes.

15
Veggie Meatballs / Veggie Burgers
By Jody Goddard

• 2 lbs ground meat-any type 1 small onion, sliced
• (chicken, turkey, beef, pork) 2-3 cloves garlic,
  to taste
• 1/2 lb frozen green vegetables Salt and pepper
  to taste
• (peas, green beans, etc.) Cumin, paprika,
  cayenne to taste
• 1/2 lb orange vegetables
• (carrots, squash)
• 1/2 lb white vegetables
• (peeled zucchini, cauliflower)

B EGINNER
Veggie Burger

• Cook vegetables. Drain well. Purée in food
  processor.
• Add onion, garlic, salt, pepper and spices to
  taste. Blend until smooth.
• If you have a small capacity food processor, you
  may need to remove half of veggies to process in
  two batches.
• Add raw meat and process until the veggie mixture
  is completely blended into the meat.
• Use the veggie/meat mixture to prepare
  hamburgers, meatballs or meatloaf as normal.

16
Apple Carrot Cake
By Jody Goddard

• 1 cup peanut butter 1/4 cup raisins (opt.)
• 1 cup walnuts 1 tsp baking soda
• 1/2 cup shredded apples 1 tsp vanilla
• 1/2 cup shredded carrots 2 tsp cinnamon
• 5 eggs 1 tsp apple cider vinegar
• 1/4 cup honey

I NTERMEDIATE

• Preheat oven to 350F.
• Shred apples and carrots.
• In a food processor, blend peanut butter and
  walnuts together until smooth.
• Add eggs and honey. Blend until smooth.
• Add all other ingredients, except apple cider
  vinegar. Blend well.
• Add vinegar and pulse through batter.
• Bake in a 7x10 cake pan for 20 minutes.

Apple Carrot Cake
17
Avocado Chicken Salad
By Jody Goddard

• 2 chicken breasts 1 large clove garlic
• 1 avocado 1 TBL lemon juice
• 3 Roma tomatoes Salt, to taste
• 1 slice onion

I NTERMEDIATE

• Boil chicken breasts, let cool.
• Put avocado and tomatoes into food processor.
  Blend until chunky.
• Cut onion slice into pieces and place into garlic
  press. Squeeze the onion juice into the
  avocado/tomato mixture.
• Press garlic and add to mixture.
• Add lemon juice.
• Add salt to taste.
• Pulse mixture 2-3 times.
• Add chicken breasts to mixture and pulse until
  mixture is chicken salad consistency.
• Refrigerate and serve cold.

Avocado Chicken Salad
18
Banana Muffins
From Grain-Free Gourmet

• 3 cups almond flour 1/3 cup honey
• 1/2 tsp baking soda 1/2 cup yogurt (homemade)
• 1/2 tsp ground cinnamon 1 ripe banana, mashed
• 1/8 tsp salt 1/2 tsp pure vanilla extract
• 1 cup chopped pecans 3 eggs
• or walnuts (optional) Extra cinnamon (optional)

Banana Muffin
I NTERMEDIATE

• Preheat the oven to 350F. Line a muffin tin
  with large baking cups.
• Combine almond flour, baking soda, cinnamon and
  salt. If youre using nuts, add them at this
  point.
• In a separate mixing bowl, combine the honey,
  yogurt, banana, vanilla and eggs.
• Add the dry ingredients to the wet and mix well.
• Evenly fill each baking cup with the batter.
• Sprinkle each muffin with cinnamon (optional).
• Bake for 18 to 20 minutes.

19
Berry Blue Mango Smoothie
By Jody Goddard

• 1/2 cup boiling water
• 1/4 cup dessicated coconut
• 1/2 cup pineapple juice
• 1/2 cup frozen blueberries
• 1/2 cup frozen mango pieces
• Honey to taste (optional)

I NTERMEDIATE
Berry Blue Mango Smoothie

• Place hot water and coconut into blender and
  blend for 5 minutes.
• Pour milk through a tea-towel lined colander.
  Press until no liquid comes out.
• Rinse the blender and pour coconut milk back into
  blender.
• Add the frozen mango and blend until smooth.
• Add the frozen blueberries and blend until
  smooth.
• Add honey to taste if desired.

20
Cashew Butter Muffins
By Jody Goddard

• 1 cup raw cashew butter
• 2 small bananas
• 2 eggs
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar

I NTERMEDIATE
Cashew Butter Muffin

• Preheat oven to 400 F.
• Blend cashew butter and bananas in food processor
  until completely blended.
• Add eggs and blend again.
• Add 1/2 tsp baking soda, blend again.
• Add 1 tsp vinegar, blend again.
• Divide batter into 12 cupcake paper lined muffin
  tins.
• Bake for 10-12 minutes.

21
Chicken Nuggets
By Jody Goddard

• Boneless Chicken
• Nut flour Spices to taste
• Fresh garlic Salt, pepper,
• Eggs Paprika, cumin

I NTERMEDIATE
Chicken Nuggets

• Cut chicken into small strips or nugget shapes.
• Boil chicken pieces until cooked through.
• Combine nut flour, pressed garlic, salt, pepper,
  paprika, dried parsley to taste.
• Dip pieces of chicken in beaten egg, then roll in
  the nut flour mixture.
• Fry in oil on both sides until coating is golden.

22
Fruit Muffins
By Jody Goddard

• 2 1/2 cups almond flour 1/3 cup chopped apples
• 2 large eggs 1/3 cup blueberries
• 1/4 cup honey 1/3 cup mashed bananas
• 1/2 tsp baking soda 2 TBL chopped walnuts
• 1/4 tsp salt cinnamon to taste
• 1/2 tsp apple cider vinegar

I NTERMEDIATE

• Combine ingredients in first column above.
• Divide batter into 3 equal parts.
• Add apples and cinnamon to one part.
• Add blueberries to one part.
• Add bananas and walnuts to one part.
• Place cupcake liners in muffin tins.
• Fill 6 cupcake liners 2/3 full with each
  different mixture.
• Bake 28 minutes.
• Makes 18 muffins.

Fruit Muffins
23
Goat Yogurt
3

• Put one or two liters (quarts) of milk into a
  clean pot.
• Stir the milk from time to time to keep the
  bottom from scorching, and again before you take
  a final temp reading to make sure that the entire
  contents have reached 180 degrees. The purpose
  in heating the milk to this temperature is to
  kill any bacteria that might be present and
  interfere with the yogurt making culture.
• Heat slowly on a medium heat until the
  temperature reaches 180 degrees F. Goat milk is
  delicate and should not be heated above 185
  degrees F.
• Turn the heat off and allow to cool to between
  108 and 112 degrees F. You may cover the pot with
  a clean tea towel while it cools.
• Stir well before determining the final
  temperature.
• http//www.giprrohealth.com

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I NTERMEDIATE
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• Pour the mixture into the yogurt container. Put
  the lid onto the yogurt maker insert, making sure
  it is secure.
• After at least 24 hours, unplug the machine and
  remove the inner container. Carefully, (remember
  - it's ALIVE), put the container into the fridge
  and let it rest for about 8 hours until it has
  cooled.
• The cultures will remain active for about 2 weeks
  if properly refrigerated.

• Add 1/8 tsp (1 quart) or 1/4 tsp (2 quarts) scoop
  of ProGurt yogurt starter from GI ProHealth to
  several tablespoons of the milk and mix it well
  until it seems well dissolved. Then add about
  half a cup more of the milk and mix well.
• Pour the mixture back into the milk and mix it
  well.

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24
Green Pudding
By Sherry

• 1/2 large or 1 small avocado
• 1-2 tsp lemon or lime juice
• 1 medium banana
• 1 rounded TBL nut butter

I NTERMEDIATE
Green Pudding

• Scoop out interior of avocado.
• In a food processor, blend avocado and lemon/lime
  juice. (This prevents the avocado from browning.)
• Add banana and nut butter to food processor and
  blend until smooth and fluffy.
• Serve cold.

25
Mixed Nut Flatbread/Pancakes
By Jody Goddard

• 1 1/2 cup mixed ground nuts
• 4 eggs
• 1/4 cup honey
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt

I NTERMEDIATE
Mixed Nut Flatbread

• Grind nuts in food processor. Remove nuts.
• Blend all other ingredients in food processor.
• Add nuts and blend until smooth.
• For pancakes, prepare in hot, greased skillet.
• For flatbread, grease jelly roll pan, line with
  parchment paper and pour batter into pan. Spread
  out evenly.
• Bake at 350F for 15 minutes.

26
Nut Yogurt Part One
By Donna Becker

• 2 Cups almond flour from blanched almonds 
• 2 TBL clear honey
• WARM WATER
• Yogurt starter (ProGurt by GI ProHealth)

I NTERMEDIATE
Almond Milk

• MAKING ALMOND MILK
• Begin warming up your yogurt maker. 
• Put nut flour into food processor and turn into nu
  t butter.  Or use nut flour in blender and skip th
  is step but the end product will not
  taste as smooth and the final bacterial cell count
  s may be lower).
• Add 2 tablespoons of honey
• Add enough warm water to get a total of 4 cups. 
• Blend for 10 minutes. 

27
Nut Yogurt Part Two
By Donna Becker

• TURNING ALMOND MILK TO YOGURT
• Make sure your almond milk is not higher than 100F
  .
• Add 1/8 tsp ProGurt starter to 1 quart of almond m
  ilk.
• Pulse blender a few times to mix. 
• Pour into yogurt maker container.
• During first few hours of fermentation the ferment
  ing almond milk will separate causing a clear wate
  ry liquid in bottom.  If you take the time
  to mix this layer back into the upper layer at spe
  cific points during fermentation process, you will
   have a thicker, better quality product, in
  the end.  Mixing should be on the bottom of the ve
  ssel, gently, with a wire whisk, after 1.5 hours a
  nd again at around 3 hours, and if possible
  once between 5-10 hours.   
• OR If these mixing steps are not possible you will
   still have a yogurt but it will not be as thick. 
   it will be more like watery pancake
  batter. If only some mixing steps are possible tha
  n do what you can.  I often start my yogurt at nig
  ht and do the first few mixing steps before
  bed.  
• Ferment for 12 hours.
• Place in the fridge 5-8 hours. It will get thicker
  .

I NTERMEDIATE
Almond Yogurt
28
Nut Yogurt Part Three
By Donna Becker

• TURNING YOUR ALMOND MILK TO 
• A SUBSTITUTE FOR DRY CURD
• COTTAGE CHEESE 
• (OR JUST A THICKER YOGURT) 
• Place a tea towel in a colander and set the
  colander on top of a bowl.
• Pour the yogurt in the towel so that it can drip. 
    OR Donvier makes a little container with a cover
   and a screen that is made for dripping yogurt whi
  ch is available through www.lucyskitchenshop.com
• Drip for about an hour, or longer if you'd like th
  e yogurt thicker
• By pressing the dripped yogurt further, you can ma
  ke something that resembles cheese.
• If you want to drip it and then freeze it to use i
  n recipes, then it will no longer  have as
  many live organisms in it, but it will still be
  perfect for cooking. 

I NTERMEDIATE
Almond Cream Cheese
29
Peanut Butter Cookies
By Jody Goddard

• 1 cup peanut butter
• 1/2 cup honey
• 1 egg

I NTERMEDIATE
Peanut Butter Cookies

• Preheat oven to 350F.
• Blend all ingredients together in food processor.
• Spoon cookies onto cookie sheet.
• Use greased fork to make crisscross design on top
  of the cookies.
• Bake for 7-9 minutes.
• Makes 24 small cookies.

30
Peanut Butter Squash Brownies
By Nancy

• 1 cup peanut butter
• 1/2 cup honey
• 1/2 tsp baking soda
• 1 egg
• 1/2 cup cooked butternut squash

I NTERMEDIATE
Brownie Frosted with Frosting from BTVC

• Preheat oven to 350F.
• Mix all ingredients thoroughly in food processor.
• Bake for 25-30 minutes in 8x11 glass pan.

31
Sausage

• 1/2 lb ground turkey, chicken or pork 2 TBL
  parsley
• 1 slightly beaten egg white 1/2 tsp sea salt
• 1/3 cup finely chopped onion 1/2 tsp ground sage
• 1/2 cup finely chopped apple 1/4 tsp black
  pepper
• 1/4 cup nut meal 1/8 tsp cayenne pepper

I NTERMEDIATE

• Mix all ingredients together in food processor.
• Form into sausage patties and cook.
• Or brown for ground sausage.

Chicken Sausage Patties
32
Squash Pie
By Jody Goddard

• 1 cup butternut squash, precooked
• 1 large ripe banana
• 1/4 cup homemade yogurt
• 1 large egg

1/8 tsp nutmeg 1 tsp cinnamon dash cloves
(optional) 1/8 cup ground pecans 1 TBL butter (or
2 tsp coconut oil)
I NTERMEDIATE

• Preheat oven to 350 degrees.
• Mix butter (oil) and ground pecans together.
  Press into bottom of ramekins.
• Mix all other ingredients together in food
  processor until smooth.
• Pour mixture into ramekins.
• Bake for 20 minutes.
• Makes 2 servings (1 cup ramekins).

Squash Pie
33
Apple Carrot Salad
By Jody Goddard

• 2 apples, peeled
• 2 tsp lemon juice
• 1/2 cup cold water
• 1/2 pound baby carrots
• 1/2 cup raisins (optional)
• 1/4 cup peanut butter

Apple Carrot Salad
A DVANCED

• Peel and shred apples.
• Soak in 1/2 cup cold water with 2 tsp lemon
  juice.
• Shred carrots.
• Drain water from apples.
• Place shredded apples, carrots and raisins into
  mixing bowl.
• Add peanut butter. Stir until combined.
• Serves 2.

34
California Veggie Chili
From SCDrecipe.com

• 1/2 cup olive oil 2 TBL Cilantro
• 2 medium onions 1/2 tsp basil
• 1 small red pepper 1/2 tsp oregano
• 1 clove garlic, minced 1 tsp cumin
• 2 medium zucchini 2 TBL Chili powder
• OR yellow squash, salt, pepper, cayenne to taste
• peeled and chopped 4 large tomatoes, chopped
• 2 cups navy beans 1 1/2 cups tomato juice
• 1/2 lb cooked ground meat

California Veggie Chili
A DVANCED

• Soak navy beans overnight. Drain and rinse well.
• Boil for 1-2 hours WITHOUT salt, until soft.
  Drain.
• In a large pot, heat the oil over medium heat.
• Add the diced onions, peppers, and garlic and
  cook, stirring until softened, about 2 minutes.
• Add the squash and cook, stirring, 3 minutes
  longer to soften.
• Add the remaining ingredients and stir well.
• Reduce the heat to a low simmer, cover and cook
  for 20 minutes, adding a little water if the soup
  begins to get too thick.

35
Cinnamon Cookies
From Lucys Specific Carbohydrate Diet Cookbook

• 4 TBL butter, melted
• (or 3TBL coconut oil, melted)
• 1/3 cup honey
• 1 tsp cinnamon
• 1/8 tsp salt

• 1/4 tsp baking soda
• 2 cups almond flour
• 1/3 cup raisins (optional)
• Pecan halves (optional)

Cinnamon Cookies
A DVANCED

• Preheat oven to 275F.
• Place butter in a mixing bowl.
• Add all other ingredients, except pecans,
  stirring the flour in last.
• Form dough into 1-inch diameter balls and place
  on a greased cookie sheet.
• Press pecan half into each ball to flatten. If
  not using pecans, flatten cookies with the back
  of a fork.
• Bake 15 minutes, or until done.

36
Coconut Currant Cookies
By Jody Goddard

• 1 egg
• 1/2 cup honey
• 1/4 tsp salt
• 1/2 cup almond flour
• 1 1/2 cups coconut
• 1/2 cup chopped walnuts
• 1/2 cup currants

Coconut Currant Cookies
A DVANCED

• Preheat oven to 350F.
• Using an electric mixer, blend egg, honey and
  salt together.
• Add almond flour to mixture and mix until well
  blended.
• Add coconut, walnuts and currants and mix until
  thoroughly combined.
• Spoon small round balls of dough onto cookie
  sheets.
• Bake for 10-12 minutes.

37
Fruit Leather
From PBSkids.org-Café Zoom

• 1 cup chopped fruit
• Like strawberries,
• blueberries, raspberries
• 2 TBL honey

Fruit Leather

• Preheat oven to 140F or warm.
• Cover the cookie sheet with plastic wrap or
  parchment paper.
• Put the chopped fruit and 2 TBL honey into the
  blender.
• Blend until smooth.
• Pour fruit onto the cookie sheet and smooth it
  out with a spoon or spatula. Be sure to spread
  evenly.
• Bake for 3 hours or until the fruit is dry.
• Turning the heat up will burn the fruit, not
  speed up the process.
• One the fruit is done, take it out of the oven to
  cool.
• When cool, cut and roll up and eat.

A DVANCED
38
Granola Chews
From Breaking the Vicious Cycle

• 1/4-1/3 cup butter
• OR 3TBL coconut oil
• 1/2 cup honey
• 1/2 cup raisins
• 1/2 cup coconut
• 1 cup chopped nuts
• 1/2 tsp salt

A DVANCED
Granola Chews

• Preheat oven to 350F.
• In a saucepan, stir butter (or coconut oil) and
  honey over low heat until melted and blended.
• Remove from heat and add remaining ingredients,
  combining well.
• Spread mixture into an ungreased, square 8-inch
  baking pan.
• Bake for about 25 minutes until set.
• Cool, cut into desired shape.

39
Hummus
By Sheila Trenholm

• 1 lb dry red lentils
• 1/2 cup sesame tahini
• 1/4 cup olive oil
• 1-2 lemons, the juice
• 2 cloves garlic, crushed
• 1 tsp cumin
• 1 dash cayenne
• 1 tsp salt

Hummus with Baby Carrots
A DVANCED

• Soak lentils overnight. Drain, rinse.
• Boil until soft, about 30 minutes. Drain.
• Place lentils in food processor and whip.
• While whipping add remaining ingredients.
• Serve warm or chilled (traditionally topped with
  olive oil and finely diced tomatoes and
  cucumbers-opt).
• Use cut up fresh veggies for dipping.

40
Mock Mashed Potatoes
By Jody Goddard

• 1 head cauliflower
• OR
• 1 bag frozen cauliflower
• 1 cup dried lima beans
• Salt and pepper to taste
• Butter (optional)

A DVANCED
Mock Mashed Potatoes

• Soak lima beans overnight.
• Drain and rinse well. Remove skins.
• Boil for 1-2 hours WITHOUT salt, until soft.
• Boil/steam cauliflower until soft. Drain.
• Put cooked beans and cauliflower into food
  processor and blend until smooth.
• Add salt, pepper, and butter (optional).
• Serve warm.

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Nut Bon Bons
From SCD with Taste and Tradition

• 1/2 cup honey
• 1/2 cup ground filberts
• 1/4 cup coconut
• 1/4 cup almond flour
• 1/4 cup natural peanut butter

Nut Bon Bons
A DVANCED

• Mix by hand.
• Form tiny cookies with spoon.
• Bake at 350F for 10-15 minutes.

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More SCD Recipes

• Websites
• www.pecanbread.com/recipes.html
• www.scdrecipes.com
• Cookbooks
• Grain-Free Gourmet, Jodi Bager Jenny Lass
• Breaking the Vicious Cycle, Elaine Gottschall
• Adventures in the Family Kitchen, Raman Prasad
• Lucys SCD Cookbook, Lucy Rosset
• SCD with Taste and Tradition, Rochel Weiss