Archive for the ‘Recipes’ Category

Staying Healthy - As simple as A, B, C, D, E

Sunday, December 7th, 2008

Health Practitioners will agree that if we started off with following the simple rules of: A - an Apple a day, B - Breath deeply, C - Chew your food more, D - Drink more water…and E - Exercise we all would be much healthier. It certainly is a good start; and as the law of attraction will have it, once you start on these simple healthy habits, other healthy habits will follow.

Here is what this easy guideline can do for you:

Apples

Apples contain vitamin C which boosts your immune system. They are also high in antioxidants and rich an flavonoids, which helps to prevent heart disease and cancers. Not only does an apple have around one and a half times more antioxidants than a 75 gram serve of blueberries, it has more than twice the antioxidants of a cup of tea, about three times the antioxidants of an orange and almost eight times the antioxidants of a banana (according to the past 10 years of scientific research and published in ‘The Apple Report’)

Breathing

The primary role of breathing is gas exchange: our cells need oxygen and their waste product, carbon dioxide, needs to be expelled. Breathing is an automatic body function, controlled by the respiratory centre of the brain. However, we can also deliberately change our rate of breathing.

Different healing systems, from different cultures, have long realised the healing benefits of the breath, including yoga, Tai Chi and some forms of meditation. Many holistic practitioners believe that the breath is the link between the physical body and the ethereal mind, and that spiritual insight is possible through conscious breathing.

Regardless of the philosophy, scientific studies have shown that correct breathing can help manage stress and stress-related conditions by soothing the autonomic nervous system. (Better Health)

Chewing

Most people think that digestion begins in the stomach. This is not true. Digestion starts in the mouth. Saliva in your mouth contains enzymes that are important to food digestion.

When you do not chew your food thoroughly, this will result in incomplete digestion. Large particles of food will pass into the colon and become a breeding ground for bacteria. This can lead to bacterial overgrowth. Properly chewed food is important for a healthy lower GI tract.

A good way to tell if your food has been chewed properly is to chew until you can no longer recognize the food by the texture. If you are chewing a carrot and are still able to tell it is a carrot by the texture in your mouth, then you need to chew it a lot more before you swallow. (The benefits of chewing properly)

Drinking

How much water should you drink each day? A simple question with no easy answers. Studies have produced varying recommendations over the years, but in truth, your water needs depend on many factors, including your health, how active you are and where you live.

Lack of water can lead to dehydration, a condition that occurs when you don’t have enough water in your body to carry out normal functions. Even mild dehydration can drain your energy, make you tired and influence how well your stomach digests food. Lack of fluid can cause constipation.

To ward off dehydration and make sure your body has the fluids it needs, make water your beverage of choice. Nearly every healthy adult can consider the following:

* Drink a glass of water with each meal and between each meal.
* Hydrate before, during and after exercise.
* Substitute sparkling water for alcoholic drinks at social gatherings.

If you drink water from a bottle, thoroughly clean or replace the bottle often. (The Mayo Clinic)

Exercise

Everyone knows this one. Walking or climbing the stairs is considered exercise. It’s not necessary to spend two hours pumping weights in the gym. Walking 30 minutes each day can reduce and prevent the risk of Diabetes 2 combined with a moderate change in diet, by 50%. Exercise not only benefits your body, but your organs as well. It certainly makes the heart stronger and aids digestion and has been proven to combat depression.

The Law of Attraction

One quick word on the law of attraction … putting aside the rather vague notion that all you have to do is repeat a mind-numbing mantra endlessly and believing that what you want you already have, has never worked for me. Even though, in a Pavlovian fashion, I find myself repeating the mantra “There is a free car space at the front entrance of my bank, nail salon, deli,” whenever I am heading that way. Has it worked? Yes, it has …. once or twice…! So, how will doing A, B, C, D attract more health into my life? First, if you’re not doing any of the above, the apple alone will probably make a huge difference. Second, combining all five, ads up to a hell of a lot of benefits. And third, you are doing something and not just thinking about it!!

Ivan Pavlov

Oh yes, another quick word on Ivan Pavlov after whom ‘Pavlov’s Dog’ or ‘Pavlovian Conditioning’ was termed. It was popularly believed that by ringing a bell Ivan Pavlov had conditioned his dog to salivate in anticipation of food and therefore developed the concept of conditioned reflex. In fact Pavlov was also given the Nobel Prize for his research pertaining to the digestive system. So it kind of ties in with the law of attraction. As we condition our digestive system with healthier foods, it is only natural for health to be attracted to our whole being. As you will, a ‘conditioned reflex.’

Apple and Blueberry Crumble

Serves 4
Filling
1.350 kg (2 lb 11 oz) Granny Smith apples – peeled, diced and cored
200 g (1 cup) frozen blueberries
1 Tbs fresh orange juice
1 tsp lemon rind - grated
3 Tbs honey
Crumble
100 g (1 cup) almond flour
60 g (¼ cup) cold butter
1 tsp honey

Preheat oven to 150°C/300°F
Butter a 20 cm/8 inch square baking tin
Place all of the ingredients, retaining 2 Tbs of honey, in a medium size saucepan and cook covered on medium heat for 5 minutes. Remove lid and simmer on high for another 5 minutes. Drain the fruit of its juices in a sieve. Pour the juice back into the saucepan, adding the remaining tablespoon of honey, and simmer until reduced down by half. Retain this syrup for later. Cool the fruit in refrigerator.
Meanwhile, make the crumble by combining the almond flour, butter and honey in a food processor. Mix until chunky crumbs are formed. Place the crumble in the refrigerator for 10 minutes.
When the fruit has cooled down, place it into the prepared baking tin and top with the crumble.
Bake for 30 minutes or until crumble is golden brown. Serve warm, topped with a little french cream or scd yogurt and the retained syrup.

The Pro Of Making Yogurt

Wednesday, November 26th, 2008

Pro-biotics (For-life) is an essential part of a healthy life. Probiotics, or the study of treatment through helpful bacteria, is gaining more attention as infections increase from overuse of antibiotics or a bad diet.

It may be startling, but according to the Howard Hughes Medical Institute (HHMI) of Maryland, we each house two to five pounds (1.0 to 2.26 kilograms) of live bacteria inside our bodies. Bacteria come in good and bad varieties, or more to the point, can be helpful or harmful. While the vast amount of attention is given to bad bacteria because of their potential for creating illness, humans share a necessary symbiotic relationship with many types of helpful bacteria. Some are crucial to our very survival.

The Specific Carbohydrate Diet (SCD) uses yogurt as one of the vehicles of introducing good bacteria back into the body.

It is also helpful to (find a practitioner-click here) who understand the importance of probiotics. So many times do I hear that doctors do not recommend probiotics when placing a patient onto antibiotics. Which is extraordinary considering all the research that goes into probiotics.

(Read some of the most recent article written on this subject-click here).

How to Make SCD Yogurt

I have recently discovered a great new kitchen gadget the Excalibur Food Dehydrator. Well, it’s more than a gadget it is a ‘power house for healthy food production’. You can make incredible dried snacks, but ALSO YOGURT!

(Check out the details here-click here).

In the beginning making yogurt can seem quite daunting, but after your first couple of batches it will become quite easy.

1. Heat the milk to 80°C/180°F, which is about as hot as it would get before it starts to boil. Be careful not to boil the milk, especially goat’s milk.

2. Let the milk cool to room or around 45°C/113°F temperature. I whisk it occasionally, which stops the skin from forming on top of the milk.

3. Mix in the appropriate amount of yogurt, or yogurt starter. Rule of thumb for using a natural yogurt as a starter is 1/4 cup per liter.

4. Place into the Excalibur Dehydrator and turn the thermometer to 115°F, making sure to place the door back onto the unit.

5. Set the timer to 24 hours and leave the yogurt to ferment undisturbed. It is important to have the dehydrator in an area where there is no airflow and where the back of the unit is not against a wall, as this might interfere with the temperature settings.

6. Remove the yogurt after 24 hours and place undisturbed into the refrigerator for at least 8 hours for it to set.

If you don’t have a yogurt maker or the excalibur check out this (yogurt making tutorial-click here) using a small kitchen cupboard and a table lamp (until recently this is what I was using).

Happy Cooking,
Sandra

Healthy Lunch Box Ideas

Monday, October 27th, 2008

Gluten Free, Grain Free, Lactose Free, Starch Free and Sugar Free

These SCD Lunch Box Ideas will make every child in the school yard want some too. Even if your child does not suffer from a digestive disorder, including some of these treats into their lunch box will ensure a well balanced healthy diet for your child.

MONDAY’S LUNCHBOX
Crepes with filling
Yogurt/Jelly Cups
Fruit Roll-Ups

TUESDAY’S LUNCHBOX
Soft Souffle Bread Bites
Banana/Raising Muesli Crunch
Dried Fruit Salad

WEDNESDAY’S LUNCHBOX
Mini Chicken Satays
Stewed Pears and Apples
Coconut Pancake Roll-Ups

THURSDAY’S LUNCHBOX
Pumpkin and Leek Pie
Cheddar Crackers and Cheese
Coconut Date Balls

FRIDAY’S LUNCHBOX
Chicken and Carrot Soup
Banana Pikelets
Apple and Cinnamon Muffin

Happy Cooking
Sandra

healthy-lunch-box-recipes3

Thanksgiving Menu

Monday, September 15th, 2008

Well I have just spent an entire three day weekend putting together a SCD Thanksgiving Menu. Of course, I cooked it and my family and I had Thanksgiving when it apparently was originally celebrated, in the first week of September. Even though here in Australia we don’t celebrate Thanksgiving, due to us being upside down with the seasons. So for us this would make the perfect Christmas Menu.

It wasn’t that hard finding a turkey, but what was hard was finding one which hadn’t been ‘flavor enhanced’. Some turkeys it seems have all sorts of flavor enhancer added, so it is wise to check the label before buying. I bought a four kilo turkey which was meant to feed 12 people. There was only four of us so the rest became sandwich meat for the rest of the week.

My challenge was to create a stuffing which could equal ‘normal’ stuffing made with bread and thanks to the SCD community I was able to make, what I think is the worlds best turkey stuffing.

The turkey is kept in brine for at least 10 hours. I just put it in the vegetable tray from the bottom of the fridge and filled that with the brine. The brine is made from some of my favorite spices. Let me tell you now, that the turkey was spectacular. It was juicy and had that crispy, spicy, sweet and salty taste that makes me wish we had Thanksgiving more than once a year. I might try it on chicken one day.

The lime bean mash is fabulous and my dad thought it was mashed potato, “the best I’ve ever had”. We didn’t correct him.

Leeks and prunes ‘wow’ that was really yummy, and after a big meal those prunes come in quite handy.

This was also the first time I used coconut flour to thicken gravy, and I must say it turned out fantastic. The juices from the turkey were so tasty and the coconut flour thickened it just the right amount.

For the glazed carrots, I bought the baby ones that come with the greenery still attached. They looked so beautiful and were extremely lovely to eat.

The Cranberry and Orange chutney is a must for turkey and luckily I made enough for the weeks sandwiches.

The piece de resistance, of course, was the pumpkin pie. Truly a rich desert, which we ate for breakfast the next day as well. The crust stayed nice and crispy on the top edges and even though the bottom became soft, it tasted perfect with the sweet pumpkin filling. We had it with SCD French Cream and dad though that it was carrot cake, “the best I’ve ever had”. We didn’t correct him, of course!

Download the SCD Thanksgiving Menu

More Coconut Recipes

Tuesday, August 5th, 2008

Here are some more delicious coconut recipes for those who want to have a diary free and nut free diet. These recipes are of course SCD legal, so gluten free, lactose free, grain free and sugar free.

Pancakes

Makes 4

3 eggs
1 tsp coconut oil
½ tsp vanilla extract
1 tsp honey
2 Tbs coconut flour
½ tsp of bicarbonate soda

This recipe makes thick fluffy pancakes which are great with honey or homemade jam.

Combine the eggs with the coconut oil, vanilla and honey and whisk until light and frothy. Add the sifted coconut flour and bicarbonate soda and combine until the mixture thickens.

Heat a little oil in a frying pan on medium and pour in a large spoon full of the batter into the pan. It only takes around two minutes for the pancake to brown on one side. Turn it over and brown on the other side. Serve warm.

Cherry filled Crepes

Makes 4

4 eggs
1 tsp coconut oil
½ tsp vanilla essence
1 Tbs coconut cream
1 tsp honey
2 Tbs coconut flour

Cherries - pitted

This recipe makes thin crepes which are delicious with any cooked fruit filling and perhaps served with some honey drizzled over the top.

Combine the eggs with the coconut oil, vanilla, coconut cream and honey and whisk until light and frothy. Add the sifted coconut flour and combine until the mixture thickens slightly.

Heat a little oil in a frying pan on medium and pour in a large spoon full of the batter into the pan. Lift the pan by the handle and roll the batter over the surface of the pan until the whole surface is covered. It only takes around one minutes for the crepe to brown on one side. Turn it over and brown on the other side. Fill the crepes with the cherries and serve warm.

Peach Custard

Serves 4

500 ml (2 cups) Coconut Milk
5 eggs - whisked
100 g (¹⁄³ cup) honey
1 tsp vanilla essence
200 g (1 cup) peaches - peeled and sliced

Pre-heat oven to 150ºC/302 F - baking time 45 minute

Combine the coconut milk, eggs, honey and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into 4 ramekins. Evenly distribute the sliced peaches amongst the ramekins. Place the ramekins in a heatproof dish filled with water, reaching half way up the remekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.

Serve decorated with strawberries or some extra peach slices.

Happy Cooking,
Sandra Ramacher

BAKING WITH COCONUT FLOUR

Thursday, July 17th, 2008

I am in heaven! Finally an alternative to baking and cooking with Almond Meal. Coconut Flour is SCD Legal, it is very good for you, it is great for thickening stews and sauces and comes up beautifully in baking.

Here are some facts:

Coconut Flour, the new low-carb, high-fibre, gluten-free alternative to wheat flour. It contains no fillers, grains, or soy.

Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour.

Coconut Flour is a low carb flour. It is ideal for baking low – carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.

Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called “gluten”. This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity.

Coconut Flour is high in fibre. It contains 38.5% fibre which is the highest percentage of dietary fibre found in any flour (wheat bran is 27% fibre). Coconut flour contains almost 3 times as much fibre as soy flour. Instead of contributing to health problems like starch and sugar do, fibre promotes good health.

This great information comes from a fantastic website which sells coconut flours and oils in Australia: (click here)

Coconut Flour and oil is widely available throughout the U.S and Europe.

Muffins

Makes 6

2 eggs
3 egg whites*
1 tsp vanilla essence
150 g (½ cup) honey
30 g (2 Tsp) coconut oil
75 g (¾ cup) coconut flour
1 tsp bicarbonate soda

100 g (1 cup) apples or berries
or bananas

*by eliminating the egg yolks the
fat content of the recipe is reduced

Pre-heat oven to 160ºC/320 F - baking time 45 minutes

Line a six-hole muffin tin with baking paper: To do this I tear of 6 pieces of baking paper about 10 cm wide. Then once the filling is made I mould the paper into one muffin mould first and while holding down with one hand fill it with the dough with the other hand. The paper sticks out a fair bit at the top, but that’s part of the decorative look.

Mix the eggs and egg whites with the vanilla essence, honey and coconut oil using an electric beater until well combined and frothy. Then add the sifted coconut flour and bicarbonate soda and mix well. Finally fold the fruit under and place in the oven for 45 minutes.

Remove from the oven and lift the muffins out of the tin and place on a wire grid to cool.

I find it extremely hard waiting for them to cool down and have been known to burn my mouth on the hot fruit inside the muffin. They are of course at their most delicious when still warm from the oven, but even after refrigeration a quick warm in the oven (about 10 minutes on fan forced) will make them taste like you’ve just made them.

Refrigerate in an airtight container.