Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 People with gut issues and on scd when they get well on eating this way, have you ever gone on a raw food diet?The books say to not eat meat and cooked foods, but am concerned to mess up what I have healed. I think maybe just stay to scd and bring in some raw foods, but not to go overboard, anyone have any input??? -- JHscd 4 years, Celiac Sprue " Strength does not come from winningYour struggles develop your strength. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 YEAR>> People with gut issues and on scd when they get well on eating this way,> have you ever gone on a raw food diet?The books say to not eat meat and> cooked foods, but am concerned to mess up what I have healed. I think> maybe just stay to scd and bring in some raw foods, but not to go overboard,> anyone have any input???> > -- > JH> scd 4 years, Celiac Sprue> "Strength does not come from winning> Your struggles develop your strength."> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 YEAR>> People with gut issues and on scd when they get well on eating this way,> have you ever gone on a raw food diet?The books say to not eat meat and> cooked foods, but am concerned to mess up what I have healed. I think> maybe just stay to scd and bring in some raw foods, but not to go overboard,> anyone have any input???> > -- > JH> scd 4 years, Celiac Sprue> "Strength does not come from winning> Your struggles develop your strength."> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2009 Report Share Posted April 11, 2009 HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 YEAR>> People with gut issues and on scd when they get well on eating this way,> have you ever gone on a raw food diet?The books say to not eat meat and> cooked foods, but am concerned to mess up what I have healed. I think> maybe just stay to scd and bring in some raw foods, but not to go overboard,> anyone have any input???> > -- > JH> scd 4 years, Celiac Sprue> "Strength does not come from winning> Your struggles develop your strength."> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 Hi BT-- could you share how you make your rosemary infused lemon juice and honey reduction, please? It sounds delicious. Thanks. Terry Re: raw food HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 YEAR>> People with gut issues and on scd when they get well on eating this way,> have you ever gone on a raw food diet?The books say to not eat meat and> cooked foods, but am concerned to mess up what I have healed. I think> maybe just stay to scd and bring in some raw foods, but not to go overboard,> anyone have any input???> > -- > JH> scd 4 years, Celiac Sprue> "Strength does not come from winning> Your struggles develop your strength."> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 Hi BT-- could you share how you make your rosemary infused lemon juice and honey reduction, please? It sounds delicious. Thanks. Terry Re: raw food HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 YEAR>> People with gut issues and on scd when they get well on eating this way,> have you ever gone on a raw food diet?The books say to not eat meat and> cooked foods, but am concerned to mess up what I have healed. I think> maybe just stay to scd and bring in some raw foods, but not to go overboard,> anyone have any input???> > -- > JH> scd 4 years, Celiac Sprue> "Strength does not come from winning> Your struggles develop your strength."> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2009 Report Share Posted April 19, 2009 To: BTVC-SCD Sent: Sunday, April 12, 2009 6:20:43 PMSubject: Re: Re: raw food This is the recipe i use to make the Rosemary Infused Lemon Juice and Honey Reduction. INGREDIENTS: -12 pounds of lemons-this is about 46 to 47 medium sized lemons and makes about 9 to 9 1/2 cups of fresh squeezed lemon juice. -4 cups of honey-i use unpasteurized honey i purchase directly from a local apiary -2 cups of dried rosemary leaves-i grow and dry my own. the same can be gotten from a herbalist at your local farmers market. (i don't trust the product sold in grocery stores) PROCEDURE: Wash the lemons in warm soapy water. Dry and juice. Put the rosemary in a blender and add 3 cups of the freshly squeezed lemon juice; blend on slow for about a minute. Pour the solution into a large stainless steel pot. Add the remainder of the lemon juice. Heat the mixture until it just starts to boil. Remove from heat and let cool to room temperature. Place in a sealed container. Refrigerate for 7 to 10 days. Each day shake the solution once. After 7 or 10 days strain the solution; first, thru a regular sieve, then thru a fine sieve. Put the solution into a large stainless steel pot. (I use a 10 litre stock pot) It is important to have a container with high walls. Add the honey. Now we have a mixture of around 13 cups. Bring the mixture to a rolling boil and reduce the mixture to about half its original volume ie to about 6 cups (at which time the mixture has turned deep golden to dark amber in colour and has a viscosity somewhere between that of corn syrup and blackstrap molasses). It is important to keep a close eye on the boiling solution as it nears the end of the reduction process. At this time the solution has a tendency to foam up and boil over. AT this time, I usually reduce the heat and whisk the mixture for the last several minutes. I make the reduction in large batches because it keeps for monthes unrefrigerated (aside: a tablespoon of this mixture added to nettle tea makes a great lemon /honey tea) ENJOY Hi BT-- could you share how you make your rosemary infused lemon juice and honey reduction, please? It sounds delicious. Thanks. Terry Re: raw food HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/ GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 > Now with a new friend-happy design! Try the new Yahoo! Canada Messenger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2009 Report Share Posted April 19, 2009 To: BTVC-SCD Sent: Sunday, April 12, 2009 6:20:43 PMSubject: Re: Re: raw food This is the recipe i use to make the Rosemary Infused Lemon Juice and Honey Reduction. INGREDIENTS: -12 pounds of lemons-this is about 46 to 47 medium sized lemons and makes about 9 to 9 1/2 cups of fresh squeezed lemon juice. -4 cups of honey-i use unpasteurized honey i purchase directly from a local apiary -2 cups of dried rosemary leaves-i grow and dry my own. the same can be gotten from a herbalist at your local farmers market. (i don't trust the product sold in grocery stores) PROCEDURE: Wash the lemons in warm soapy water. Dry and juice. Put the rosemary in a blender and add 3 cups of the freshly squeezed lemon juice; blend on slow for about a minute. Pour the solution into a large stainless steel pot. Add the remainder of the lemon juice. Heat the mixture until it just starts to boil. Remove from heat and let cool to room temperature. Place in a sealed container. Refrigerate for 7 to 10 days. Each day shake the solution once. After 7 or 10 days strain the solution; first, thru a regular sieve, then thru a fine sieve. Put the solution into a large stainless steel pot. (I use a 10 litre stock pot) It is important to have a container with high walls. Add the honey. Now we have a mixture of around 13 cups. Bring the mixture to a rolling boil and reduce the mixture to about half its original volume ie to about 6 cups (at which time the mixture has turned deep golden to dark amber in colour and has a viscosity somewhere between that of corn syrup and blackstrap molasses). It is important to keep a close eye on the boiling solution as it nears the end of the reduction process. At this time the solution has a tendency to foam up and boil over. AT this time, I usually reduce the heat and whisk the mixture for the last several minutes. I make the reduction in large batches because it keeps for monthes unrefrigerated (aside: a tablespoon of this mixture added to nettle tea makes a great lemon /honey tea) ENJOY Hi BT-- could you share how you make your rosemary infused lemon juice and honey reduction, please? It sounds delicious. Thanks. Terry Re: raw food HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/ GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 > Now with a new friend-happy design! Try the new Yahoo! Canada Messenger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2009 Report Share Posted April 19, 2009 Thanks, Bill. It sounds really good. Terry Re: raw food HALF OF MY MEALS CONSIST OF RAW VEGETABLES. I EAT ABOUT ONE AND A HALF CUPS OF SALAD THREE TIMES A DAY. THE SALAD IS COMPOSED OF TWELVE SOMETIMES THIRTEEN RAW VEGETABLES. THEY ARE ARUGULA, BROCCOLI, CAULIFLOWER , CARROT, CELERY, CUCUMBER, HEAD LETTUCE, WHITE OR BROWN MUSHROOMS, GREEN ONIONS, RADISH, SPINACH,CHEERRY/ GRAPE TOMATOES. OCCASIONALLY I WILL TOSS IN RED PEPPERS. I MAKE MY OWN DRESSING. THE DRESSING IS A REDUCTION OF ROSEMARY INFUSED LEMON JUICE AND HONEY. THIS IS A REPLACEMENT FOR THE WHITE VINEGAR IN A REGULAR OIL AND VINEGAR DRESSING. IF I USE AN OIL, IT WILL EITHER BE GRAPE SEED OIL OR OLIVE OIL. BT CELIAC6 YRS., DIAGNOSED 1 > Now with a new friend-happy design! Try the new Yahoo! Canada Messenger Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.