Starting SCD

Han Shan: You are my awesome new best friend lol. Mmmmm thanks. we just planted a fig tree and I believe and apricot tree, and the raisins will be dry in a couple of weeks. Now I have something to look forward to. Now I have been thinking more about what I will be giving up, Old fashion donuts, I don't eat them alot but I like to stop and pick one up once or twice a month, haven't looked for a donut recipe but I am sure that the batter can be fried to get close enough results, and some kind of honey glaze? Mmmm

Making chicken soup right now, It didn't call for herbs but I went out and picked some rosemary thyme and sage and tied it up and added to the pot so I can easily take it out and not worry about digesting it. I hope that's ok, I still haven't gotten much more reading done in the book. I think i might take out all of the veggies and just have a little meat and alot of broth today, don't want to cause any problems for tomorrow!

One more quick comment
You might want to look at Sally Fallon’s “Nourishing Traditions”. I found lots of good stuff, but of course you have to check to make sure you are SCD compliant as this is not a SCD book. One of the things she talks a lot about is making stock and the health benefits. She will tell you to make your chicken stock for 24 hours and the result is Great!. It is super healthy, SCD complaint and tastes fantastic. There is lots of other good things in this book IMHO
David

dfdavedf: I can see how diff milks can produce diff flavors and will keep that in mind, I tried the plain kefir last night to see if maybe an additive in the strawberry one I had been drinking was maybe causing a problem and it tasted kind of like runny cottage cheese, I like cottage cheese but not to drink I guess. Of course mistake #1 was drinking it right before bed and so I was asleep and don't know if it numbed my face or not. And I love cheese cake lol, when my husband goes away for the weekend I will (would i guess) make or buy one and see if I can eat the entire thing before he gets home, usually an easy feat to accomplish unless I am really not feeling well. I will be trying out this recipe soon I hope.

spookyhurst: Thanks, the honey I am using is local and the lady said it was blueberry, I think it was $6 or $7/lb. And I already used about a lb this week, I put it in my tea. My brother was saying he likes the clover. I was wondering for baking and cooking do you guys still use the raw honey or go with the cheaper stuff at the store? seems like if you are going to kill it by cooking it you might as well go with the already dead stuff and save money, as long as there aren't any additives of course. I have read that if you completely cut sweets from your diet for a month or so that you will lose your cravings for them and things will start to taste too sweet. As far as Chocolate, http://www.comfytummy.com/category/dark-chocolate/ She was talking about another diet which she had been on that was more strict than SCD but allowed chocolate but it had to be atleast 85% cocoa , and she explained why the dr. allowed the chocolate but I cannot remember, I think she even listed some brands she had found that met his requirements. I think one of the hardest parts about thanksgiving this year will be missing the heaping pile of mashed potatoes, everything else sounds doable, I even found a recipe for frozen lemon pie, no meringue of course but better than no lemon pie at all. Maybe I should close my home child care and start an SCD bakery, it sounds like I am going to be doing a lot of baking around here. And thanks for the donut link, hee hee, if they are healthy maybe I will make them a sunday morning tradition instead of limiting it to sneaking off once a month. Obviously I love food, I am a fat person at heart stuck in a skinny persons body.

Spookyhurst: Ok I'm going in to tell my husband I am leaving him and moving in with you lol, I have my appointment tomorrow and am making my shopping list, I think I will be making this as soon as I get home, I will let you know how it turns out! I know, I am sure it is probably advanced but until I get my dehydrator to make my yogurt it isn't official yet right.

Thank you

Post Edited (skofbengsk) : 9/22/2010 6:51:27 AM (GMT-6)

That's correct, only nut butter. They say you can sub nut butter for nut flour in most recipes.

I make the brownies with almond butter, peanut butter, pecan butter, and macadamia butter. I have nut allergies, so rotate those 4 to try to keep them from getting worse. Pecan butter brownies are probably my favorite.

They freeze well, and I actually prefer to eat them frozen. I always liked frozen cookies as a kid, so that's probably why ;-). Otherwise, I put them in the microwave for a few seconds so that they're just like fresh from the oven.

You can play around with recipe and cooking temp/time. For instance, the original recipe called for 1/2 cup of honey. As my taste buds became accustomed to less sweet foods, I dropped it to 1/3 of a cup of honey. I tried a 1/4 cup once, but it made the brownies too crumbly. You can also add fruits/veggies to the recipe. I've made beet brownies (add 1/4 cup cooked beets, 1/4 cup cooked carrots), which sounds gross, but is tasty. I've also made squash brownies (1/2 cooked squash). They just need to cook a little longer due to the extra moisture. Also, I like my brownies very moist and dense (versus more cakey), which is why I cook them at the temp/time I do.

Original recipes are at http://www.pecanbread.com/new/recipes.html , under Stage 2 for Nut Butter Brownies and Nut Butter Squash Brownies. Beet Brownies are at http://pecanbread.com/p/how/beetrecipe.html .

Hopefully I will be doing some baking today, Wednesday my Xray series took 6 1/2 hours instead of the 2-4 they told me so I didn't make it to the store to buy nut flour, I went to the store here in town but of course they didn't have it. But they did have donuts, so (stupid stupid me), I bought them and have been in horrible pain since Thursday. Atleast I learned my lesson. I went to my GP on Friday and she had gotten the results of Wednesdays appt. She said it looked really bad but wouldn't elaborate, so I have to wait until my GI appt on the 7th. She did say he was going to do the pill cam so I am assuming that means there wasn't any major stricturing. After my appt I made it to the store (it took 3 stores) and found some coconut flour and almond flour.

A question about nut butters, I know the book said that the almond flour has to be from blanched almonds, is that true for the nut butter as well? I looked at all of the almond butters and most of them were made with roasted almonds and only about $7 a jar. There was one that I can't remember if it was raw or blanched almonds but it was $25 for the same size jar and I think the only ingredient was almonds. Most of the roasted almond ones were only roasted almonds and sea salt. I looked at the one I bought a couple of weeks ago and it says dry roasted almonds and sea salt. Is it ok or should I throw it out?
So much to figure out, thanks for the help.

Still trying to decide on the dehydrator, I am looking at the Excalibur 3926T, or one my DH likes from cabelas, he likes it bc it is has a digital display.

I buy my nut butter in bulk online. When you go thru as much as I do, that's really the best way to save money. And I always use equal parts peanut butter to other butter to try to save a little more. Unfortunately, using just peanut butter turns out a batch that's kind of dry and it gets real old eating it after a while. Another trick of the trade: double the recipe in BTVC. I go through a doubled up batch every four days.

spookyhurst: I know the nut butters and flours probably aren't for beginners, right now it doesn't seem to matter what I eat I hurt anyway but after the donuts it was super horrible, and my thinking is, my cravings for bread, cookies and donuts are so bad that I obviously am going to cheat, so I want something on hand that is legal and won't hurt so bad.
I decided on the excalibur, it has a 10yr warranty. The one from cabellas was also a 9 tray, it said nothing about a warranty, it was the exact same except it went to 160 degrees instead of 145, but a lot of the reviews said theirs never got that high anyway. The only other difference was the digital display, which in my opinion is just one more thing that could possibly fail plus it costs about $100 more.
Which brings me to my next question, what supplies will I need to make the yogurt in the dehydrator, you said jars, do you use canning jars, or could you use the insert from a crock pot? I also am ordering the yogurt thermometer with the dehydrator.
I was shocked that the test took so long becuase that night I had been up many times, things were definately moving then. As a matter of fact I was completely emptied out, when the barium made it's exit everything was completely white for the next 6 hours, they had only made me drink one bottle in the morning, after 4 1/2 hours they said it had stopped moving and made me drink another one.
Right now I am only on Lialda which does very little, but when I have stopped taking it thinking it was doing nothing I started feeling worse within about a week. The good news is that for the first time in 5 years I am starting to see formed stools again, which tells me obviously this diet is working, I am just wondering if they get too solid if it would cause more problems given the current state of my GI tract.

Han Shan: Thanks, I can't use peanut butter my 2yo is extremely allergic, if it touches his skin he breaks out in hives and once I was eating a peanut butter sandwich and talking to him from across the table about 4 feet away and he covered his face and started crying ow ow it hurts my mouth and nose. One time at a potluck I gave him a piece of cookie which I assumed was white chocolate and macadamia nut, he immediately spit it out and then coughed, choked and vomited mucus for 10 minutes.
However as far as dryness goes, I just baked my first batch of SCD lemon coconut cookies, they taste awesome but are horribly dry. It made 3 dozen, after the first dozen was crumbly and falling apart I added some coconut oil and lemon juice, the second batch was just as dry so I added a little more coconut oil and they are still horribly crumbly and dry. I think it might make a good ice cream topping if nothing else. I am not a chemist or a baker, what does egg do? the recipe didn't call for egg I am wondering if I added one or two what that would do? Right now my first loaf of bread is in the oven, it is a coconut bread and the website I got the recipe from said it was hard to believe it wasn't white bread, that's what I am hoping for. Anyhow it called for 6 eggs and only 3/4c of flour. I am done cooking for today but I will be checking out those cinnamon rolls soon. I still haven't made it to that pie, not enough energy to stand up that long today, but soon I hope.

Any container will do for your yogurt. I use recycled quart jars (used to hold things like store bought applesauce and pickles). Some people just use a big bowl. A crockpot insert would work fine too. Other then that, you just need a big pot for bringing the milk up to 180 degrees, and some yogurt starter (I use Yogourmet).

Boy, your son has one heck of a peanut allergy! I wouldn't keep peanut butter in my house either!

Eggs serve as a binder and leavening agent in baked goods. However, I've read that if you have enough fat, you can get by without the eggs. I've never tried it though, so can't say for sure.

I have a good recipe for you that uses coconut flour. The only substitution is baking soda instead of baking powder. Very tasty: http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-and-gluten-free.html

I've never tried to make plain bread before (just haven't gotten around to it). You'll have to let us know how it turns out...or at least the second batch . Coconut flour is very absorbent, so you usually don't need a whole lot of it in a recipe.