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Recipes I've Shared:
SCD yoghurt (fermented for at least 24 hours) strained through a cheesecloth to remove the whey.
This recipe is built on Mollie Katzen's quiche formujla from "The Enchanted Broccoli Forest", but it has been modified to fit SCD guidelines.
This is my adaptation of a basic pancake recipe from the New York Times cookbook.
24-hour yoghurt made according to SCD specs, using organic 2% milk and organic fat-free yoghurt as a starter.
Adapted from Moosewood Cooks at Home, to fit SCD guidelines. The original serves this with pasta, I find it goes nicely with cooked beans.
Modified from Molly Katzen's not-chicken soup to fit the Specific Carbohydrate Diet guidelines.
I make this for my husband with soy strips, but those are not SCD-legal, alas. But the peas do the job!
Quick, yummy, not low-fat but totally SCD!
This recipe comes from the book "Breaking the Vicious Cycle" by Elaine Gottschall, and it complies with the Specific Carbohydrate Diet. But it is also just yummy ;-).
Adapted from comfytummy.com. A great recipe for us SCD folks.
An adaptation of a recipe from comfytummy.com. She uses chicken broth, so this is the vegetarian version.
A version of Moosewood Cookbook's curried fried rice without the rice, to make it compatible with the Specific Carbohydrate Diet.
Same as my other carrot lettuce salad, but minus the craisins and flax oil.
This recipe comes from The Busy Mom's Dairy-Free SCD Cookbook, by Tina Wade. I did modify it slightly, and anyway I think it deserves to be known far and wide to SCD followers.
This is the best vegetarian SCD-legal breakfast ever!
A staple from my childhood, except that my mother used olive oil. We use flax oil as a great way to get vegetarian omega-3s.
Yummy summer veggies!
Updated version of an old British favourite.
Here's a great way to get omega-3s if you don't eat fish!
Yummy stirfry, great with rice or quinoa.
This is a quick and easy main course for those busy evenings.
This recipe comes from "Moosewood Restaurant Cooks at Home", one of the best vegetarian cookbooks I know. I've modified it to suit my own taste - way more oregano and way less oil.