The Reading Rainbow
Some delicious reading material for us enjoying the SCD.
Eat Well Feel Well by Kendall Conrad
We have enjoyed a few of the recipes from here so far, but haven’t had a chance to really delve into them! If you have offspring to feed, there is a section devoted “Just for Kids”!
Lucy’s Specific Carbohydrate Diet Cookbook by Lucy Rosset
We have really enjoyed her pizza casserole recipe. This seems like a great book and we will slowly work our way through it! When we ordered the book, we actually got to talk to Lucy on the phone and she was delightful. We called her again later asking for some advice on how to travel overseas and she was very friendly and had some really great tips.
Recipes for the Specific Carbohydrate Diet by Raman Prasad
Jordan was especially excited when he heard about this one and we got it for Christmas. He read it cover to cover like a novel the next night. This is a great book to get some recipes influenced by the Asian continent… India, East Asia, the Middle East, and more! Jordan has begun cooking the chicken recipes from the start and we will work our way through each one. Yum!
This recipe inspired by Alton Brown and HoChiWaWa at Visual Recipes.
6 ancho chiles, stemmed, seeded and sliced
6 cascabel chiles, stemmed, seeded and sliced
6 dried arbol chiles, stemmed, seeded and sliced
4 tablespoons whole cumin seeds
4 tablespoons garlic powder
2 tablespoons dried Mexican oregano
1 tablespoon onion powder
1. Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool.
2. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and onion powder. Process until a fine powder is formed.
3. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Chili powder, along with vanilla extract and a few other special cooking aids, is one of those things I consider precious and wondrous in the kitchen. Immerse yourself in the sweet smell of the chiles and the bold smell of the toasting cumin seeds. Watch as your hard work blends down into concentrated memory and flavor. Enjoy! If you don’t have access to the named chiles, don’t fret – use whatever dried chilies you have access to. Every batch I make is a little bit different!
Also, if your blender won’t process the chili powder fine enough for your tastes (like mine won’t), use a coffee grinder to finish the blending job.
Total Time: 35 minutes
Prep – 30 minutes
Cook – 5 minutes
Yield: About 1 1/2 cups
This recipe adapted graciously from mycrankygut.com.
1 Boston Butt roast, about 4 lbs. 2 onions, sliced into half-rounds
1 cup SCD ketchup
1/2 cup beef stock
1/4 cup apple cider vinegar
1/4 cup honey
1 tsp Tabasco sauce (adjust to taste)
1 tsp kosher salt
Rub for the roast:
4 tbsp paprika
2 tbsp cumin
2 tbsp SCD chili powder
1 tbsp ground black pepper
1 tsp cinnamon
1 tsp cayenne pepper
1 tbsp salt
1. Combine all the rub ingredients. Rub into all surfaces of the pork roast. Put roast in a crock pot.
2. Add onions to pan and carmelize, 15 minutes. Deglaze pan with stock and vinegar, and bring to a boil. Add to crock pot. Add remaining ingredients and cover. Cook 8 hours on low, until pork falls apart.
3. Pull pork apart with forks. Optionally, use a immersion blender to blend the onion and contribute to the sauce.
The Take I think this is the best crock pot recipe we’ve ever made. The flavor of the pork was excellent and the pork fell apart in the crock pot – what else could one ask for?
Total Time: 8 hours 30 minutes
Prep – 30 minutes
Cook – 8 hours
Yield: 20 servings