Re: Nut and dairy free recipes

[Guest guest]

Have you tried giving enzymes when you give him meat? Peptizyde

helps digest peptides, and that may be his problem (start slow, like

1/4 of the capsule... both the enzymes and the meat intake!)

Coral

[Guest guest]

lots of recipes at scdrecipe.com I believe it's under breakfast

Nut and dairy free recipes

I need some more dairy and nut free recipes that are suitable for

stage one and two. Hudson has diarrhea and is hungry, irritable,

miserable at the moment and I can only thin of pureed pumpkin,

carrot, apple and banana. Someone mentioned zuchini cookies but I

can't find the recipe. and if he's still having D then how much is

too much nut. Can I give him nut milk? No nuts cuts out all the

mufins and snack things, I'm stuck, thanks, Chris.

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

Hi

How about the dairy free nut free souffle bread.

I modified Jodi's Souffle bread recipe to contain pureed vegetables

and eggs so

that my daughter could take it to her nut free school. I made the

driped yogurt

one but they prefer the flavour of it with pureed veggies:

Jodi's Souffle bread with veggies

Ingredients

6 egg whites

4 egg yolks

pinch salt

1/3 cup pureed vegetables

Instructions

1. Beat the egg whites with salt until firm. Measure out 1/3 cup of

well

cooked vegetables ie. leftovers. I have done this with a mix of well

cooked

green beans and squash (Also tried well cooked baby carrots and green

beans)

You'll want to press the veggies to take out as much liquid as

possible. Blend

together the yolks and pressed vegetables until liquefied.

2. Gently fold the yolks into the whites and spread into a parchment

paper

lined and side greased 9 " x13 " glass pyrex *. Bake at 300 degrees F.

for 30

minutes. When you remove it from the oven it will be big and fluffy,

like a

souffle.

3. It will settle but still remain doughy. While still hot from the

oven,

use a flat spatula to remove the bread from the sides of the dish and

turn it

out. Separate it from the parchment paper on the bottom and return it

to the

dish bottom side up. Bake this side for an additional 10 minutes at

300 degrees

F. Sheila's method: ( To turn it out and flip without tearing I use

two long

cutting boards. I flip the bread on to one cutting board, remove the

parchment

paper from the bottom . I lay the other cutting board on top and then

flip the

bread. Remove the first board and place the parchment paper either on

the bread

or back in the pan. Lay the pan back over the bread and flip back in.

This

allows the bottom to be browned.)

4. Remove from the oven. I let it cool and then slice into 8 slices.

This

bread must be refrigerated. I learned that the hard way.

Notes : I find this bread much better toasted.

*I have also baked it on a cookie sheet lined with parchment paper.

This

makes a thin crisp bread. That is great for sandwiches when toasted.

I have

also made buns with it by putting bun shaped portions on a cookie

sheet lined

with parchment paper. These make great hamburger buns.

Here are recipes from my saved files ;

" Pumpkin Chicken Zuccini Patties

2-3 cups cooked pumpkin

2-3 chicken breasts

2-3 large zuccini

2-3 cloves garlic

I basically put all these ingredients right into my food processor.

I peel and chop the zuccini into chunks first. The pumpkin seems to

hold it all together instead of eggs. I make a thick mush in the

food processor. Then fry in olive oil in frying pan into nice size

patties.

Tonight I made them again, and added 1/2 onion and a handful of

spinach leaves. Super yum. I don't know which ingredient makes the

great flavor, but I find them super yummy "

2. Fresh Pumpkin Pie (baked as custard without pie crust)

1 medium pie pumpkin or squash

1 tablespoon vegetable oil

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1 tablespoon vanilla

1 teaspoon salt

4 eggs, separated

1 cup honey, warmed slightly

1 cup homemmade almond milk

Cut pumpkin in half and remove seeds. Lightly oil the cut surface.

Place cut side down on a

jelly-roll pan lined with foil and lightly oiled. Bake at 325*F until

the flesh is tender when

poked with a fork. Cool until just warm. Scrape the pumpkin flesh

from the peel. Either mash or

puree in small batches in a blender (she used a food processor)

In a large bowl beat egg whites until stiff, then beat in egg yolks

one at a time. Set aside.

In a large bowl, blend together 2 cups pumpkin puree, spices,

vanilla, and salt. Mix in honey and

almond milk. Fold in eggs, pour filling into pie pan/dish. Bake at

425*F for 15 minutes. Lower the

temperature to 350*F and continue baking about 30 minutes or longer

until a knife inserted half

way between the center and the edge of the pie comes out clean.

Cool on a wire rack.

This actually made 2 pies, when she pureed the pumpkin there was

about 2 1/2 cups of pumpkin puree

so she just used all of it and it turned out to be enough for 2 9 "

pies. "

Sheila

> I need some more dairy and nut free recipes that are suitable for

> stage one and two. Hudson has diarrhea and is hungry, irritable,

> miserable at the moment and I can only thin of pureed pumpkin,

> carrot, apple and banana. Someone mentioned zuchini cookies but I

> can't find the recipe. and if he's still having D then how much is

> too much nut. Can I give him nut milk? No nuts cuts out all the

> mufins and snack things, I'm stuck, thanks, Chris.