Saturday, January 5, 2008

STAGE TWO: Recipes

Same deal. I link, you visit, everybody's happy. Mkay? Mkay.

The Pecanbread Food Stages Chart! if you're interested.



Fresh pineapple spears or cut up yourself
Pyrex dish

Put some water in the bottom of the Pyrex dish. Not too much. Cover the Pyrex dish and cook at 400 degrees for 2 hours.

I cooked it uncovered, but I wasn't thrilled by how dry the parts not under water looked. That's why I put that you should cover it, because I should have! I turned the parts halfway through. You don't have to do that. But you can if you want.


SCD KETCHUP (my version, EGG FREE)

6 cups tomato juice (one big can)
1/2 cup white distilled vinegar

Mix the tomato juice and vinegar. Simmer until thickened. Add the honey and complete the cooking. Pour into a jar and refrigerate.

I put the juice and vinegar in my largest saucepan, with the lid on slightly askew. I simmer on medium heat for about an hour, checking on it every so often. I understand that Le Creuset type pans work well for this sort of thing. When I'm rich I will let you know. LOL.



1 c almond butter
1/2 tsp sea salt
1 egg (or 1/4 cup legal applesauce) (OR USE EGG REPLACER BELOW)
1/2 tsp SCD legal vanilla
1/2 tsp baking soda (OMIT IF USING EGG REPLACER)
1/3 cup honey (1/4 cup is about the minimum you can use and still have it taste somewhat sweet)

Mix by hand (it will get thick). Using a spatula, scrape it out of the bowl into an 8" square pyrex dish (no oil necessary). Bake at 350 for 35-40 minutes or until browned at the edges.


1 1/2 TBL water
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (I did not use this for the brownies)



1/2 c almond butter
3 TBSP honey
2 TBSP coriander
3 TBSP oil
1 tsp salt
1/4 tsp cumin (optional)

Mix and eat with chicken, or chicken and cooked pineapple. I think it is super tasty. Yay.


1 pound frozen spinach
8 oz white button mushrooms
1 pound ground beef
1 onion
6-7 garlic cloves
1 cup SCD ketchup

In a large saucepan, put the frozen spinach, mushrooms, garlic, and onion (quartered) with 2-3 cups of water. Cook until the water has reduced about half. Add the beef and cook through, reducing the liquid as much as possible. When it's done, stir in 1 cup of SCD ketchup. Add more ketchup if you like!


Take a large head of garlic and break it apart. You don't have to, but I think it makes things easier. Bigger cloves are easier to work with, too.

Take the big cloves and gather them up in a piece of foil. Don't peel them!

Bake at 400 degrees for about 45-50 minutes.

Wait until they are cool. Then, using a pair of kitchen shears, cut one end off each clove and squeeze out the garlic paste. You can use this in any recipe you want.


3-4 pounds turkey parts (I used thighs and drummettes)
2 large onions
7-8 garlic cloves
1-2 pounds baby carrots
4 stalks celery
1 pound frozen spinach
8 oz white button mushrooms, chopped
1 tsp sage
2 tsp salt

In a large stock pot, put the turkey parts on the bottom. Add the onions (quartered), garlic cloves, carrots, and celery (cut into 2-3 inch pieces). Add water to cover and simmer for four hours.

Add the frozen spinach and mushrooms, adding more water to cover. Add sage and salt. Cook for one more hour. Cool and remove the meat from the bones before storing. Also don't forget to remove the onion and celery, as this is stage two.

2 pounds ground beef
1 pound spinach
8 oz button mushrooms, chopped
1 cup dry red wine
1 large onion, quartered
5-6 garlic cloves
SCD ketchup

In a large saucepan, cook the spinach, mushrooms, garlic, onion, and red wine with 2 cups of water. Simmer until the liquid is completely gone. This will take a while -- probably about an hour. Some alcohol will remain in the dish, but not much -- about 25 percent at most (the equivalent of 1/4 cup of wine), and remember, this is spread out into two meatloaves. If you don't want to do this, try 1/2 cup Welch's grape juice instead. Tell me how it turns out. :)

Dump the mixture into a large mixing bowl and let it cool. Add the ground beef and mix together by hand until the vegetables are well incorporated. Separate the mixture and form into two loaves. Pour SCD ketchup on top to cover. Bake in a Pyrex dish at 400 degrees for about an hour and fifteen minutes. Makes two loaves.

I think the SCD ketchup is important to this recipe to keep the spinach from drying out on the outside. Clark loves this meatloaf, and I thought it was pretty good too.

3-4 pounds butternut squash
2 cups SCD legal applesauce
3-4 roasted garlic cloves (a paste)
1 cup water
1 tbsp cinnamon
1 tbsp coriander
1/8 tsp cloves
1 tsp salt

Bake the butternut squash in the oven until done. You can bake the squash whole if you like for about two hours at 400 degrees. Remove from oven, cut open if you haven't already, and let cool until you can handle it easily.

Put the cooked squash in your blender with the applesauce, water, garlic paste, cinnamon, coriander, cloves, and salt. Blend until well combined.

I tried it with ginger the time I made it before this time, but I didn't like it. I couldn't find my nutmeg so I will try that at some point too. Probably 1/2 teaspoon would be good.



1 cup almonds

Put the almonds in the blender. Add water to the four cup mark. Blend for 10 minutes.

I strained the almond pulp through a clean bandana. It worked very well. Do not try coffee filters. They will rip.


Emily said...

This is great! I have been giving links on the message board to a bunch of different pages, so this is much easier! Glad to see that you are back!

Anonymous said...

The almond butter brownies are so yummy!!!!! It really tastes brownie-ish! And it is so easy to make. I'm doing a major happy dance. My kids love this as a special treat. We can only tolerate nut butter in small amounts, and this sure is a yummy way to indulge on those rare occasions! Thanks for the recipe!!!! Even my non-SCD hubby loved this recipe and he is a sugar-whore. I couldn't believe that he actually liked a dessert made without crap in it. LOL!

The SCD girl said...


Glad you liked them! I too was not able to tolerate nut butter in more than small amounts until recently.

Susan :)

Anonymous said...

The recipes are well suited to early, transitional stages of the Specific Carbohydrate Diet. My whole family is following this diet and really benefiting, and yes, we love the brownies, too, though we use the recipe from the book.

Keep on going and stay strong!

Kat said...

Mmmm Those almond butter brownies were wonderful! How do you make your almond butter? I had some store-bought almond butter in jar but it's very expensive. I'm just getting used to some early-stage SCD recipes, and starting with yours. Thanks so much,

The SCD girl said...


I use the 365 brand of almond butter at Whole Foods. It is $6 a jar, which is the best price I've seen. Hope that helps!

Susan :)

Kat said...

Thanks, I found some cheaper almond butter at a larger store that has a health food section in it. Unfortunately we don't have Whole Foods here. But, I think I'm happy with the one I buy now, rather than making it myself.

Just a question, how do you make the brownies without egg? I have developed an egg allergy before and wish to not use eggs in my cooking, other than having eggs once a week. I tried and it turned out a bit off. The sides rose up almost to the top of the pan and burnt, while the middle was flat, thin and undercooked. Any ideas?

The SCD girl said...


The egg replacer recipe is right below the almond butter brownies recipe. I just use the equivalent of one egg's worth of replacer for a double batch of brownies. I put the double batch onto a foil-lined cookie sheet with a 1/2 inch edge instead of a 9 by 13 pan. They do turn out more fragile (don't try to put them away until they are completely cooled off), but it works.

Kat said...

Thanks Susan, I tried the egg replacer but it just seemed to turn out really dry and crumbly. Then I remembered in BTVC Elaine talking about adding fruit to muffins in place of eggs.

So I did: 1 cup almond butter, 1/3 cup honey, 1/2 tsp salt, 1/2 tsp baking soda, 1/2 tsp vanilla, 1 tbsp melted coconut oil, 2 tbsp applesauce. They're nice and chewy again, without the egg! I'm so happy.

Thanks so much for your recipe and help. I've been eating them everyday!

The SCD girl said...


I am totally intrigued by your changes there. I'm going to try it out! Well, once I get coconut oil. Maybe I could sub some spectrum shortening...hmm...*gears turning*



Kat said...

I would think any shortening, butter, palm or coconut oil would work. Or any oil really. Actually I'm not convinced it needs the oil, maybe next batch I'll try with just the applesauce.

I made these a second time and undercooked them a little. So gooey I think I like them better than with an egg! Plus I like licking the bowl too. I gotta stop eating these so much, it's costing me a fortune.

Katy said...

Hi, I tried your Almond Butter Brownies, only I used freshly made pecan butter instead. They are delicious and really do taste kind of chocolatie. Thanks for sharing!


Angie said...

I am very interested in trying to make your ketchup... but what kind of tomato juice can I use?

Susan said...

Hi Angie, Campbell's tomato juice is SCD legal. I hope that helps! :)


Anonymous said...

Susan, I see you refer to honey in the SCD legal ketchup recipe but do not see it referred to in the recipe. How much honey, Honey? LOL!

Susan said...

Oops! To be perfectly honest, I don't add any at all. So... I am not sure why that's there. o_O Sorry about that! I am trying to clean this blog up. I'm thinking of moving the whole thing to tumblr so I can reorganize it better. Argh. I need more hours in the day!

I just throw a splatter screen on top of the tomato juice and go about my day these days! You can add a little honey to taste if you like! :)