How do you SCDers do it...?

Ah okay :-/

I don't think we do have Sustagen in the UK. I had a look at the website. In the FAQ section, there's a question asking if it's available in England / United States, and the answer said yes, it's sold under the name of BOOST! Pretty sure we don't get BOOST here. We get Complan and Nutren, but don't think I've seen anything else.

I should've accepted vixen's offer to send me her son's leftover Complan... >.>

Anyway, I'll look into buying some Complan. It's not low in sugar unfortunately, but I don't think there are any of these drinks that are :-/

NCoT-I still have 10 sachets left here(strawberry/choc/banana) DD took a load back to uni with her but due to overloaded bag couldn't sqeeze anymore in. It is quite sweet though(but yummy)

HI

I made a SCD chicken soup yesterday that is super tasty and healthy. Also it is very easy to make. It includes a stock from Nourishing Traditions by Sally Fallon. Additionally it is low carb. You can make it as clear as you want or as thick as you can mange. If you or anyone is interested in the recipe please just email me (email in my profile).

I tell you this because I was a chef. I owned my own restaurant and as such I am a bit of a foodie. On SCD I make food that most people see and want to eat because it looks and smells so good. I always make big batches. If I make a dish I make 10 or more servings. I freeze the food into single servings. I buy what is in season and on sale. As an example the soup referenced above was made with 99 cents per pound chicken breasts. I roughly took the meat off the bones and made a 24 hour stock. The chicken breasts and stock went into the dishes and soups. I bought 30 pounds of breasts. This weekend I made 20 to 30 meals, plus 20 or more servings of soup. My meal cost for the above is less than $2.00 per meal. And for most I think they would say it tastes great. Also one trick I find very important is to use the best herbs you can find. Of course fresh is best (I grow some) but if I buy bottled herbs I buy them from Penzeys.

One more example is I peel and slice apples. I then cook them (but not too much) in a pot with some added water, Penzys Vietnamese cinnamon (this is the strongest and sweetest I can find) and homemade vanilla.  (I made my first batch of homemade vanilla about 4 months ago looking for SCD legal sweetener and it is fantastic. It is like nothing you have ever tasted. It is so buttery.) I then freeze the vanilla cinnamon apples into a thin layer on a cookie sheet. I add this to my SCD yogurt for a fantastic dessert.

One more thing. I no longer do anything by hand I can do with a machine. I cut virtually everything in the food processor. You do these big quantities if you do not have to cut anything.

I am still very much trying to figure this out. I am no expert; however I thought I would give you a couple examples of low cost but tasty food in case it would help. I know when I am feeling poorly I need group support and I get it here, so lean on us cause we will lean on you later, when you are feeling good

David

Ms Tea

Chicken stock - The easiest way would be to take a chicken, whole or in parts. Add a couple of carrots and onions and celery. Rouch cut the veg is fine. Small cut if you have a food processor. Add a couple of tablespoons or more of vinigar and let sit for 1/2 hour. Add cold filtered water. Put on lower heat unitl it comes to a slow boil. Skim the scum off the top. Cook for about 1/2 hour or unitl the chicken is mostly done. Take the chicken out and take the meat off the bones. Add the bones back in and cook at a low boil for 24 hours. The more chicken and veg you put in the better. Skim scum during cooking.

This be it self will taste great and be highly nutrious. Some folks will take all the chicken fat off (let it sit in the fridge and the fat will rise and harden. Others will leave most of the fat in (depends if you are low carb or not). Most can have this even when sick and it is soo comforting. For me it will need a bit of salt and fresh pepper.

Chicken soup - Cut some carrots, celery and onions (no onions if low carb). Put in pot with stock. Cook unitil soft. Put in blender or food processor and blend unitl smooth. Add chicken from stock. This too can be blended until smooth if you wish and it would be better for your guts (it might sound wierd but it tastes good blended). Add sage, savory and salt. Add more stock until it is the consistency you want. Eat and smile.

I make a huge batch at a time and freeze in single servings. It is a lot of work but I get 20 or more servings and it is no work to put in microwave. My family love it also and it makes me happy when they eat it as this really is about as good as it gets.

I hope you give the stock a try and I hope it becomes comfort food for you as it is for me

Dave

BTW - this is SCD and low carb compliant

@Dave - Woah, so you essentially poach a whole chicken? Bit confused about what you do with the meat from the bones, however. Do you use that for making the chicken soup?

It does sound very nice. I'm a bit worried about freezer space, as we don't have that big a freezer and it's always fairly full. Maybe I could do it on a smaller scale by, I dunno, using a couple of chicken thighs or something :/ (We actually have those atm, as long as my mum doesn't want to use all of them.) You can buy chicken soup but it's never as pure as that, plus it's always got cream and other stuff added. I'll think about it: I would rather like to have a go, as I think even I could probably eat that without it ruining my day.

Thanks!

@Oceans2 - Look for Erwin Rosen's Diet Diet Diet thread. Some info there about a low residue (also a bland) diet there, plus MMMNAVY has posted a link relating to it. Bland foods are generally foods with no or very little fibre, which are white rather than brown (bread, rice, pasta, etc.), which have been boiled or steamed rather than fried (especially deep fried), and which, if they are fruit or veg, have had their skins removed. For an extremely low-residue diet, foods might be served only in pureed or mashed form, eg mashed potatoes, fruit purees, soups, custard, etc.

It's not the healthiest of diets, but it helps some. It doesn't help me unfortunately. I have no 'safe' foods I can retreat to in that way, but some people do.

You are correct, you poach the chicken. Thentake the cheicken out, take the meat off the bones. Then put the bones back in.

Chicken parts will work, chicken feet are very good as they have lots of gelitin. However, it is the slow boil for 24 hours that makes it taste great and is so nutrious. The 24 hours is the trick. I used to work as a chef a long time ago and even then I did not know how important the 24 hour boil is for taste.

It is comfort food and it is the one thing that when I am sick still works for me.

I should open a shop, I bet it would be standing room only..lol

Dave