SCD Gourmet

Specific Carbohydrate Diet for the food gourmet

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Small tomatoes

basil and parsley chopped

olive oil

salt

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Lime time

If you’re eating SCD then you need to know how to satisfy your taste buds. Citrus, or more specifically limes, have such a range of flavour you should have a dozen in the fridge every week. Best salad dressing; 

The rind of one lime 

The juice from one lime  

A table spoon of honey. 

Mix until all combined.

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Yogurt, fruits, honey, walnuts and ground flax seeds.

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Pear Blueberry & Gruyère cheese

Slice two pears into thin wedges and add them to a warm buttered plan. Let them soften for at least 20 minutes on medium heat, flipping them every 5 minutes. Then add a handful of fresh blueberries and let them cook down until soft (10 minutes). Add some Gruyere cheese on the side of the plate and enjoy with a cup of ginger tea.

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Apple Pepper Tuna Salad

Put the 3 ingredients together with olive oil, lemon juice and salt. Top with chives, dry curd cheese and lemon zest. Enjoy.

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Sardines with olive oil and lemon juice. Added a few veggies and the occasional soft feta cheese

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Chipotle Style SCD Ground turkey, well soaked beans, chilli spices. Covered in layers: yoghurt, salsa, guacamole, parsley and lots of lime juice.

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Pulled Pork Smoked in a backyard smoker for 12 hours the pork shoulder basically fell apart in your hands. While everyone at the party was making little sandwiches I just covered the meat in the homemade honey and apple cider sauce and enjoyed the best SCD lunch outside of the house in years.

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BBQ Lamb & Eggplant with Guasacaca Sauce

Really simple: olive oil and coarse sea salt on everything. Grill the lamb on the bottom rack, grill the eggplant on the top rack. Make sure the eggplant is well done without burning it. The Guasa is a “put everything in a blender” and make it as spicy as you like it (find a good recipe, then make it yours).

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Flour-less Peanut Butter Coffee Cake It has been said that necessity is the mother of invention - without the motivation of the SCD I'm not sure this cake would have ever come to be. With an odd combination of  ingredients and textures, this cake does not seem like it will actually work until the last moment when it comes out of the oven. Combine and mix all the ingredients very well in a large bowl: - 1 ripe banana, mashed - 1 cup natural peanut butter (no sugar) - Half a cup of honey - 1 large egg (or 2 small eggs) - 1/4 tsp of vanilla - 1/2 tsp baking powder Pour the mixture into a buttered glass rectangle baking dish, you're looking for about 1-2 inches thick (thinner is better) and it will rise. Bake for 25 minutes at 325F but keep it in until the middle of the cake looks cooked. Serve with decaf coffee, mint tea or red wine. *Thanks to Pixelfern for this recipe.

[thefood-blog]

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Simple Charcoal Salmon

Getting the most flavour out of every meal makes the SCD so much easier. Cooking and smoking some fish over charcoal is simple and the payoff is far greater than the little effort it takes. Nutrition data says cooked salmon is a healthy source of protein and "it is also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Vitamin B12 and Selenium." Since you need fats to absorb vitamins, and vitamins to absorb minerals, salmon is a good healthy anchor for a salad side dish.

- Salmon (individual or whole filet) skin on - Sea salt and pepper - Dijon mustard - Lemon juice - Dill

On the salmon put salt, pepper and spread on some dijon mustard. Then lightly squeeze on some lemon and sprinkle with dill. Then put it on the charcoal, skin side on the grill, over in-direct heat (so not directly over the coals). Cooks within 10-120 minutes. Serve it with grill veggies and a cucumber vinegar salad.

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SCD Apple Crumble

Given the choice, I would no longer eat traditional apple crumble or apple pie; the SCD version is just so much better. The sweetness and blending of the flavours that happens in the oven is hands down much better than, what now appears to be a lazy way out with heavy crust, apples and sugar. The SCD version is so much more texture and real sweetness that you don't feel bad having double portions.

6 apples, sliced into thin wedges

1 tbl spoon butter

Cinnamon

Half cup of raspberries

Half cup of almonds, slightly crushed

Half cup of walnuts, slightly crushed

Half cup of raisins

Honey

Orange juice

In a frying pan, saute the apples with butter at mid-high heat until they get pretty soft. You want the juices to start escaping, about 8-10 minutes. Then place the apples in a buttered glass dish. Add the berries, nuts, raisins, a dusting of cinnamon and some honey. Then toss the ingredients until well mixed, then flatten it out so its even and looks like a pie. Drizzle orange juice over the mixture but make sure not to make it too wet, it's a fine balance. Then drizzle the top with  a little honey. Bake at 350 for roughly 30 minutes but keep an eye on it, those raisins can burn up.

Serve with plain greek, or SCD, yogurt on top and it's a la mode.

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Red Pepper Gazpacho

Though I do like the notorious tomato based gazpacho, the red peppers bring something new to this classic. This is mostly a garden selection of late harvest vegetables but don’t forget the tang of yogurt and lemon juice to bring it all together.

Put all the ingredients in a blender and liquify:

- 4 sweet red peppers (some skin removed - use a potato peeler)

- 2 cucumbers (seeds removed)

- Juice from 1 lemon (or lime)

- 2 tbl spoons of plain yogurt

- 4 tbl spoons olive oil

- Handful of cilantro, mint and parsley

* Add half a hot pepper if you want some heat

- 2 big pinches of salt (add more if still a littler bitter)

Serve cold and make it look all fancy with a little garnish on top.

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Ricotta Egg Tart   Lost somewhere in a classic cookbook is this simple egg-and-cheese tart. Now, with gluten-free and Paleo being all the rage, this little gem should be back in style. It should be noted that this tart has lots of cheese and shouldn’t be eaten as a meal, it would be best to stick to one or two servings with a large salad. I modified the ingredients from chef John at foodwishes.com – always a great recipe resource.   Base: 2/3 cup almond flour, toasted in some olive oil in a pan (careful not to burn it) * Once done, put the toasted flour into the bottom of the 14’ spring form pan.   Combine all these ingredients in a bowl, mix well: 4 large eggs Big pinch of sea salt Ground black pepper A little cayenne 1/2 cup fresh chopped mix of basil, oregano and parsley (or whatever you have). A hint of nutmeg 1 1/2 cups ricotta cheese 1/2 cup grated Parmigianino cheese + more for sprinkling on top   Pour the mixture into the spring form pan with the almond flour at the base. Sprinkle some more cheese on top and bake at 325 for about 20 to 25 minutes.   Inspiration: http://foodwishes.blogspot.ca/2014/06/savory-ricotta-tart-thin-to-win.html

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Mango Pineapple Banana Ginger Orange Smoothie

 Having been on SCD for over a year I am used to having just smoothies for breakfast. I eat more by mid morning but the first part of my day is just a big smoothie. It feels healthy and I certainly balance out the day with vegetables and different forms of protein, but the fruits feel like the best wake up call.

 Just put a handful of mangos and another of pineapple, 1 banana, a knob of ginger (?), fill the blender up with water and orange juice just so it covers the fruit. Blend like a fox!