Delicious home-made sugar-free SCD mayonnaise
Before starting SCD, I enjoyed mayonnaise, but I could take it or leave it. a few days without mayo made no difference. Since starting this eating plan and losing so much weight, however, getting all the calories we can get has become important. So has finding delicious food that we’re actually allowed to eat! That’s why this mayonnaise is such a Godsend. We love it, and don’t go more than a day or so without a fresh jar in the fridge.
- 1 large egg
- 1 tsp salt (we love Imbali Blends Herbal Salt)
- 1 tsp paprika (optional but delicious. Again, we love the one sold by Imbali Blends)
- 3 tbsp lemon/lime juice (apple cider vinegar is also good, or use a mixture of each). You may prefer it more or less tangy, so feel free to experiment.
- 1 tsp mustard. Feel free to experiment with brands, types and quantities. Our favourite is the french wholegrain mustard sold at our local shopping centre. Make sure you check the ingredients in your mustard: no starch of any kind, and no sugar!
- 1 tsp – 1 tbsp raw honey (optional)
- 1 cup oil (not coconut oil. Olive oil is healthy; avocado oil is delicious)
- Blend all the ingredients except the oil until very well combined.
- VERY slowly add the oil, beating all the time.
- Store in the fridge for up to a week (if it lasts that long ;))
easy crustless pumpkin pie
Ever since I read my first Harry Potter novel all those years ago, I’ve had an obsession with pumpkin pie. Years of diligent research, selflessly sacrificing dessert opportunity after dessert opportunity to the quest, spending hours reading about, experimenting with and tasting variations of this sublime squash tart – all in the name of science; all in the interests of bringing YOU a better dessert. Because, after all, it is ALL about you. I am merely the unselfish object of scientific endeavour. (Not to mention, utterly addicted to pumpkin pie!). So, here it is:
- 450ml cooked pumpkin (here’s how I cook mine.)
- 350ml coconut cream
- 4 tbsp honey (or to taste)
- 1tsp each cinnamon, ginger and nutmeg
- 1 drop clove essential oil
- a pinch of salt
- scant 1/4 tsp bicarbonate of soda
- Cook the pumpkin (see this post).
- Preheat the oven to max.
- In a blender with the S-blade attachment, beat together the egg, spices, salt and bicarb until very well blended, light in colour and slightly frothy.
- Add the pumpkin and honey and blend very well.
- Slowly add the coconut cream and blend very well.
- Pour into a pie dish or (this works MUCH better) about ten small ramekins.
- Cook at max. temperature for fifteen minutes.
- Turn down the heat to about 220 degrees celsius and cook for approximately an hour. Check on it when it smells done. It’s done when a knife poked into the middle comes out clean, and the top is slightly brown.
- If you can, allow it to cool for at least 2 hours. I like it topped with some kind of cream, although we can’t tolerate any kind at all. Still good though!
I cook pretty much all my squash this way – even gem squash. The main thing is to pay attention: when it smells done, it probably is. This here is how I cook pumpkin for pumpkin pie:
- Go to the Farmers’ Market and buy a great big pumpkin (I like the bright orange ones best for pie).
- When you get home, carve a hole in one end, then bung it in the oven and roast it at about 200 degrees celsius until it smells cooked and the shell turns brownish and bubbles in places. (I guess this is an hour or two, but I usually don’t check).
- When it’s cooled a bit, cut out a wedge of it, scrape out the seeds and peel off the skin with a sharp knife.
- Chop it roughly, place the pieces in a sieve and allow the excess water to drain.
- This should be about 2 cups, or roughly 450ml.
- Set aside
Texture is such an important part of the whole eating experience, and since starting SCD 9 months ago, something I’ve really missed is the lovely chewy, comforting texture of a gooey chocolate bar or a well-crafted piece of fudge… You know how delicious it is when there are no spiky sugar crystals and it’s all just smooth and satisfying? So I was delighted when I found (and tailored) this recipe – especially because it’s so quick to make!
Fudge is so DELICIOUS – healthy, too
- 1 cup of dates
- 1 cup of coconut oil
- 1/2 cup of cocoa
- a pinch of salt
- flavouring to taste (we recommend: vanilla extract, ginger or cinnamon)
- Soak the dates in about a cup of warm water (or, better still, fresh brewed filter coffee!) for roughly an hour.
- Drain the dates.
- In a food processor with an S-blade, blend the dates, cocoa, salt and any spices until they form a thick paste.
- Add the coconut oil and blend very well until super smooth. This can take up to 20 minutes. It’s noisy but well worth the wait.
- Turn into a wax-paper lined dish and refrigerate until set (roughly an hour).
- Cut into pieces and serve.
When you NEED something sweet, and you need it NOW, this is a great solution: healthy, delicious and so quick to make. Not to mention oh-so-pretty!
Coconut ice is pretty in colourful molds
- 1 cup of desiccated coconut (free from sulphur dioxide. Nature’s Choice makes a good one).
- 6 tablespoons of coconut oil
- 2 tablespoons of honey
- 10 drops (roughly) of pure vanilla extract (we use Vanilla Girl)
- A pinch of salt (trust me)
- Combine all the ingredients and blend very well. Be patient, this takes time. I take off my wedding rings and mash it all together by hand. SO satisfying – and you get to lick your fingers afterwards, too!
- Spoon the mixture into molds or into a lined dish.
- Allow to set in the fridge (about half an hour).
- Serve. Hmmmm.
When you’re in the mood for a quick snack, and your diet is as restricted as ours, these little morsels make a great tummy-filler. Makes 4.
- 2 eggs
- 1 cup coconut flour
- 1 tbsp coconut oil (more if, like us, you need the calories)
- 1 tbsp raw organic honey (or to taste)
- 1 very ripe banana
- 1/2 tsp cinnamon
- a splash of coffee (optional)
- 1/4 tsp bicarbonate of soda
- Blend all the ingredients in a bowl until well combined.
- Spoon equal amounts into four small cups or large ramekins.
- Microwave on high for 2 minutes.
- Voilà! Dessert. For optional deliciousness, we plopped a spoonful of raw organic honey on top the moment they came out of the microwave, and let the goodness soak into the spongey cake. Heavenly!