I love different tastes and textures in my food. I love the joy that is roast sunflower seeds and fresh basil on a bed of delicious salad. And I love this: mincemeat with apples. Weird? Perhaps. But don’t knock it ’till you’ve tried it – it’s delicious!
- 2 onions
- 1kg mincemeat (organic if you can find it)
- 2-4 carrots, depending on size (and preference)
- 2 cloves of garlic (or to taste)
- 2 tomatoes (optional)
- 2 apples
- SCD mayonnaise
- Seasoning to taste (I recommend salt, paprika, cumin and a dash of cayenne pepper or curry spice)
- Sautée the onions in a healthhy amount of warm olive oil, with the spices, until things start to get warm, soft and golden brown. Add the chopped garlic.
- Add the mince and brown it nicely. (I usually add more salt here).
- Once the mince is brown, add everything except the mayonnaise. If it stick a little, add some water.
- When it’s come together nicely and just started to soften, ad the mayonnaise.
This is REALLY nice with chillis!
Oh, how I love salad! Simple to prepare (and quick!). Healthy, refreshing and nourishing, and hard not to make it delicious – even with the most miniscule array of ingredients. This salad was a particular triumph.
- Half a head of lettuce
- Two carrots
- Two tomatoes
- Half a cucumber
- One tin of tuna
- One avocado pear (or more!)
- A little cheese – if you’re not lactose intolerant (or if you’d like to “cheat” :))
- An onion
- Two apples
- One tablespoons of honey
- Two tablespoons of balsamic vinegar
- A few fresh basil leaves
- Seasoning to taste
- SCD-safe mayonnaise
- Chop the onions and sautée them lightly in olive oil until they’re just starting to brown.
- Add the honey and balsamic vinegar, turn down the heat and allow to simmer while you make the salad.
- Chop the vegetables, apple and avo, and layer them prettily in a bowl.
- Put the tuna on top of the salad, then top with the balsamic onions described above.
- Top with cubed cheese.
- Serve with mayonnaise.
Chocolate hearts: delicious
- 2 tbsp coconut oil
- 2 tbsp cocoa
- 1 tbsp honey
- (Oh – and a pinch of salt, I nearly forgot!)
Blend all the ingredients. Flavour to taste and set in the fridge.
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!
Day two of the “no fructose” plan was a disaster. I ate TWO bowls (small ones, but still) of chocolate-coated candied orange peel (made by me), and had half a teaspoon of honey in my coffee. The result? Exhaustion, sore joints, headache, grumpiness, fatigue and skin lesions. *Sigh*. I am so addicted to the sweet stuff that I’m actually considering getting a strong course of antifungals from a GP and not changing my gluttonous ways. I miss bananas most of all, although cocoa with honey is right up there, too.
Surely I can go more than two days without sweetness? Or maybe I really AM that bitter that I need all the help I can get!
Have you ever tried cutting out ALL sugars from your diet? How did it go? What were the results?
Welcome to 2013, everybody! I’m not a big fan of New Year’s resolutions, generally speaking. For one thing, it lets you get away with 11 months of NOT improving yourself and your life. And for another thing, it puts too much pressure on the beginning of a year that probably brings enough stress of its own without us adding to it.
Having said that, I do have some goals for this year, and one of them is to keep my blogs up to date. This is a work in progress, so I’ll start with an update on today. I’m trying to clean out my system, so there’ll be no fructose (honey or fruit) for at least a month, starting from today. So far it’s harder than it should be – I’m such a sweet-stuff-addict! It doesn’t help that I made chocolate-coated candied citrus peel and choc-coconut clusters yesterday. *Sigh*.
Sauerkraut is full of probiotics – great for gut health! (And easy to make at home)
Today for breakfast I had sauerkraut and toasted sunflower seeds, which was actually very nice. Sauerkraut is noted for its healing properties, but more on that another time. Lunch was delicious chicken mayo salad, and I promise to post my mayo recipe soon!
In my ongoing pursuit for health and happiness in the absence of masses of what the world calls “wealth”, I subscribe to like-minded blogs and try to apply what I learn as I go along. Today I got an email from ModernChristianWomen for the recipe below, which looks and sounds delicious! I’m definitely going to try this one, and I thought you might like it too.
KENTUCKY STYLE GRILLED CHICKEN
This is one of those unique recipes that you have to try to believe it’s good. The ingredients are a very unique combination (in my opinion – I’ve never had anything like it before!) but the result is an incredibly savory, smokey grilled flavor. You can use this marinade on both chicken and turkey – I haven’t tried it on pork, but I think it would be delicious! I have also tried this on fresh corn on the cob…very good! This recipe is a really nice change of pace from the more traditional BBQ chicken or Italian Dressing marinated chicken. My family requests it often – and I think yours will too!
- 1 cup cider vinegar
- 1/2 cup vegetable oil
- 5 teaspoons Worcestershire Sauce
- 4 teaspoons hot sauce (I use Frank’s)
- 2 cloves garlic, minced
- 1/2 teaspoon mustard (I used yellow, but feel free to experiment here!)
- 2 teaspoons salt
- 1/2 teaspoon sugar (or honey or your favorite sweetener)
Combine all ingredients in a bow and mix well. Add desired meat to 1 cup of mixture and let marinate for 4 hours. Grill over medium heat for 20 minutes – turn and grill for 20 – 30 more minutes until juices run clear and meat is cooked through. Baste occasionally with extra marinade.
The total cost for this recipe is $.55 – pretty good deal! I love that a few simple pantry ingredients combine to create an amazing meal! And the difference in cost between this recipe and a store-bought marinade is about $2.00. GREAT savings!
First of all, I should admit that I have tried these kinds of flavour combinations before, so I know they work and taste awesome. Secondly, I have no idea how this recipe translates into rands. I’ll have to make it, calculate it, and update this post.
My darling daughters (DDs) and I have decided to resurrect my sister’s business: a farmers’ market-style stall selling baked gluten-free goodies. Home educating my girls has given us the opportunity to practise fun alternatives to learning. Baking has proven a good one on many levels, and now it seems that building a business together could well provide a very valuable source of educational opportunities.
Today we started with step one: Identity. (Yes, I know other people would approach it differently, but I am, after all, a graphic designer by trade). We already had the name: Aunty Em’s.
Today DD#1 created her first logo – for this business. Here it is. Don’t ya love it?
Aunty Em’s – DD#1’s first official logo (age 9!). So proud.