GF, SF, DF

Gluten free, Grain free, Refined-Sugar free, Lactose free, Yeast free, All Natural cuisine!
"By altering the nutrition we take in, we can effect the constitution of our intestinal flora, and bring it back into balance, healing our digestive tracts and restoring proper absorption."
Read more about it at http://www.breakingtheviciouscycle.info/p/science-behind-the-diet/

Prepare SCD

The Yogurt
SCD yogurt is a great ingredient to always have on hand because it is used in many recipes and the live bacteria in the yogurt is extremely beneficial for our bodies. I was very intimidated when I first was learning how to make homemade yogurt. There were all these thermometers and times and instructions and I was just intimidated lol. Turns out making homemade yogurt is actually super easy :) I don't really measure but you will see how easy it is. Pictures...

1/2 Gallon Whole Milk Vitamin D (This is what I prefer, you can use skim, 1%, 2%, etc. (the less fat the more tart)
1/2 Cup Dannon All Natural Plain yogurt (this is your culture starter, must only contain milk and culture)

Instructions:
Bring Milk to a boil while stirring constantly. Once boiling take off heat and set aside until it becomes room temperature. Once at room temp add your plain yogurt and mix. Once blended well, cover and set on a heating pad at medium setting for 24 hours. Make sure you ferment it no less than 24 hours so all of the lactose is gone. Store in fridge 10 days.

Dripped Yogurt:
Line a colander with a Paper Towel or Cheese cloth. Find a small bowl that the colander fits in but leaves a couple inches from the bottom and set it in the bowl. Poor the Yogurt into the cheesecloth/paper towel lined colander, cover with plastic wrap or whatever you have and keep in the fridge. Wait about 15-20 minutes  or until thickness you desire. Store in closed container for a week.
 


White/Black Beans
Soak beans for 24 hours to remove all gas. Once soaked rinse the beans again and boil for about 30 minutes or until tender.


Almond/Cashew Flour & Milk
How to Skin Almonds & Make Almond Flour

Boil Raw Almonds for 5 minutes. You will know they are ready when the skin begins to shrivel. Remove from heat and transfer almonds to cold water. Put almond between your fingers and slip the skins off! This is actually fun lol. I end up shooting almonds all over the place if I'm not careful and these little baby can get some distance ;) Put shelled almonds spread out on a cookie sheet and put in a no temp over to dry. Once dried blend your almonds. I have been using my food processor which does not get it as fine as I would like so i might try my blender or coffee grinder next time. I will update.

Almond Milk
I have yet to find a legal Almond Milk. Here is the recipe to make some yourself.

1 lb Raw Unsalted Almonds
8 Cups Filtered Water
Salt

Soak almonds in 2 cups of water for 12 hours,
then drain, add another 2 cups of water and soak for another 12 hours.
After 24 hours of soaking drain and rinse the Almonds.

Add 1/3 of the almonds into the juicer and slowly add water as you juice the Almonds.
Repeat until all Almonds are juiced
Take almond pulp and run it through one more time to get any remaining milk.
Store in refrigerator no more than 10 days.

Will have better instructions as soon as I perfect it, going to try in the blender ;)


Zucchini Noodles
I don't have one of those fancy noodle maker things for the Zucchini so I just cut them myself ;) (Don't use a regular cheese shredder, its too small.) Slice the Zucchini length wise in thin strips and then into Noodles. Boil for about 10 minutes or until they are soft enough for your liking.






1 comment:

  1. What kind of heating pad is it specificslly?

    ReplyDelete