Monday, December 21, 2009

Book Review: Putting It Up With Honey


I don't know why it took almost two years on the SCD before it finally dawned on me to see if there's any good cookbooks out there for honey recipes. I finally peeked on Amazon and found several, including this one which I am very excited about. Putting It Up With Honey by Susan Geiskopf is an absolute gem! It's full of recipes for jellies, jams, fruit butters, marmalades, pickles, relishes, canning fruits and vegetables all using honey. There was even a recipe for ketchup, tomato paste, tomato sauce and more, plus a section about drying produce. There is about 207 recipes and over 90 percent (my guess) are SCD legal! If you are on the Specific Carbohydrate Diet or just trying to eat healthier, this is a great addition to your library.

Monday, December 14, 2009

Caramel Apple Tart (SCD)


Gooey desserts are my thing. This has wonderful goo quality. If you don't have a tart pan this would also work well as a pie, just may need to adjust cooking time.

Crust

This is my current crust recipe, or you can use your favorite.

Prepare crust and press into a tart pan or pie plate. Bake at 350 degrees for 10 minutes.

Filling

2 or 3 Apples, peeled, cored and sliced
Caramel Sauce

Arrange apple slices on prebaked crust and then pour caramel over it. Pour a little or alot, depending on how gooey you want it



Topping

I tried Karen's (at Heal Balance Live) Master Crumb Topping recipe and added about 1/2 cup Pecan Meal to it, chopped pecans would work nicely as well. I froze the leftover topping for later use. Prepare topping and sprinkle over filling.



Bake at 350 degrees for about 30 minutes.

Sunday, December 6, 2009

Butterscotch Sauce and Caramel Sauce (SCD)


In my first attempt to make a SCD legal caramel sauce, I was pleasantly surprised to wind up with butterscotch. The next time I made it I wound up with more caramel flavored sauce. So what was the difference? The first batch was made with a mild honey, which allowed the butter flavor to shine through, making the best butterscotch I have ever had. The second time I used a dark honey (I just use what I have on hand), this kept the butter in the background and had a richer caramel flavor. This sauce is great for frozen yogurt and other desserts.

1 cup Honey
4 oz (1/2 cup or 1 stick) Butter, room temp and sliced



Heat honey in a heavy saucepan over medium heat. Stir frequently. In a few minutes it will be slightly bubbled and begin to boil.



When it begins to really boil up and look "foamy", stir constantly for one minute and then let it just boil on its own for about 30 seconds.


Remove from heat. Stirring constantly, add butter, one pat at a time allowing each to be almost dissolved before adding the next. When all have been added, let sauce cool. It will thicken as it cools.

Honey Caramel Sauce on Foodista

Monday, November 23, 2009

Raspberry Coconut "Zinger Style" Cupcakes (SCD)


I'm not a junk food fan, but I do have to admit Raspberry Zingers taste pretty good. Here's a "non-junk" gluten-free version. It's for this months "Go Ahead Honey It's Gluten-Free! Elana of Elana's Pantry is the hostess and the theme is Grain-Free Cakes and Cupcakes. If you haven't checked out her website or her cookbook "The Gluten-Free Almond Flour Cookbook" then you're in for a real treat.

Part One: Vanilla Cake (SCD, GFCF)

2 1/2 cups Almond Flour
1/2 teas. Sea Salt
1 teas. Baking Soda
1/3 cup Honey
1/3 cup Oil
4 eggs
1 TBSP Vanilla Extract (SCD Legal)
1/4 teas. Almond Extract (SCD Legal), optional

Oven 350 Degrees. Line a muffin tin with 12 cupcake liners.

In a large mixing bowl combine dry ingredients. Mix in wet ingredients. Spoon into cupcake liners. Bake for about 20 minutes, tops will be lightly browned when done. Cool completely.

Part Two: Creme Filling



Prepare 1/2 recipe of Cream Cheese Frosting

Put a tip on a pastry bag and fill with one cup of frosting. Insert tip into the middle of cooled cupcake and squeeze just until top of cupcake pops up.

Part Three: Topping

About 1/2 cup Coconut, unsweetened
Raspberry Jam

I used the recipe from Pecanbread.com and it's SCD legal. I used one 12 oz bag of Frozen Raspberries, thawed. If you don't like seeds in your teeth, put the raspberries in the blender and puree. Then set a wire mesh strainer over a saucepan, pour the pureed raspberries in and then used a wooden spoon to push out the liquid. Add 1/3 cup honey, then stir and boil forever, about 45 minutes until thickened. Cool completely.

Spread raspberry jam over the top of each cupcake and then sprinkle with coconut.

Sunday, November 22, 2009

"Cream Cheese" Frosting (SCD)


One the one hand I have to warn you, this frosting is a bit cantankerous and doesn't behave like typical frosting. It might not be as smooth and easy to spread. On the other hand, it tastes like real cream cheese frosting, the kind that is yummy on carrot cake and pumpkin brownies. It's very important to have all of the ingredients at room temperature. If the yogurt is even the slightest bit cool the butter will look curdled.

8 oz Butter (2 sticks)
1 cup Yogurt Cream or Dripped Yogurt
1 teas Vanilla Extract
1/4 cup Honey

In a medium mixing bowl, mix butter with an electric mixer until smooth. Mix in honey. Mix in yogurt and vanilla.

Golden Bread (SCD, GFCF)


My son, age 4, used to like muffins and it was a great way to sneak veggies into his diet. Now he prefers bread, not sweet bread, just plain bread. He loves this. I use two small 3" x 5.75" loaf pans. If you use a larger loaf pan adjust the cooking time.

2 1/2 cups Almond Flour
1 cup Pumpkin or Butternut Squash, cooked and pureed
1/3 cup Oil
1 teas. Baking soda
1/2 teas. Sea Salt
3 eggs
1/2 teas. Cinnamon
1 TBSP. Honey

Oven 350. Grease two 3" x 5 or 6" loaf pans or one larger one.

Combine all dry ingredients in a large mixing bowl. Stir in wet ingredients. Scrape into prepared loaf pans and bake 30 to 45 minutes. Tops will be browned and a toothpick will come out clean. Cool completely and keep in fridge. Slices better when it's been chilled.

Sunday, November 15, 2009

Flavorful Holiday Turkey (SCD, GFCF)


Here's my holiday turkey secret. It hasn't failed me yet. Herbes de Provence is an herb blend from the south of France. It is wonderful on poultry and is a mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than any combination of three or more of those herbs would work nicely. The mayo holds the herbs on the turkey and keeps it moist.

One turkey, thawed, cleaned and ready to roast
1 or 2 Oranges, each cut into about 6 wedges
1 Onion, cut into about 6 wedges
A couple stalks of Celery, diced into big pieces, or even BETTER use the Celery Leaves
Herbes de Provence
1/3 to 1/2 cup Mayonnaise

Place turkey in roasting pan. Stuff cavity with orange and onion wedges, and celery. Sprinkle some herbs inside. With a spatula, lightly spread a thin layer of mayonnaise on entire turkey. Sprinkle with herbs. Roast according to directions on package.

For homemade SCD legal mayo recipes: SCD Recipes

Monday, November 9, 2009

Brussels Sprouts - Two Ways (SCD, GFCF)

For some odd reason I have always thought there was something elegant about a dish of brussels sprouts on a holiday table. Perhaps it's because one of these recipes belongs to my grandmother. She's 92 an still exudes a certain vogue, reminiscent of the Jackie-O era. Her marinated brussels sprouts are always perfectly poised in little crystal dish, calling to be doted on. Although I have to admit, actually finding a brussels sprout recipe one can look forward to eating is a challenge for some of us. I hope at least one of these recipes will do the trick. If not, there's a list of links to other creative sprout recipes, all look divine enough for holiday feasting.

Marinated Brussels Sprouts

The beauty of this recipe is it is made the day before, so there's less to worry about on your holiday.

Fresh or Frozen Brussels Sprouts
1/2 cup Wine Vinegar, or Cider Vinegar
2 TBSP to 1/4 cup Honey
1/4 cup Salad Oil

Cook brussels sprouts to desired doneness. Drain well. Whisk marinate ingredients to combine. Put all in an airtight container and marinate in refridgerator at least 24 hours. Shake periodically to insure all sprouts get marinade. Serve in a pretty dish.

Roasted Brussels Sprouts

This is my favorite way to eat these. They have a tinge of crisp on the outside and a tender creamy inside. Roasting will bring out a sweetness in most vegetables. This recipe was adapted from Barbara Kafka's "Vegetable Love".

Fresh Brussels Sprouts, wash and trim ends, cut in half
Butter and/or Olive Oil (I like using both)
Sea Salt

Oven 450 degrees.

Select a baking pan/dish that will roast your sprouts in a single layer. If using butter melt just enough butter to add a dense coat. Add brussels sprouts in a single layer. Then pour a small dab of oil over each. Sprinkle with sea salt. Roast about 10 to 20 minutes. They will have a tinge of brown and be fork tender when done.

Other Great Brussels Sprouts Recipes:

They say if you don't like a vegetable it's simply because you haven't found the right preparation for it. Here's a variety of gluten-free and SCD friendly preparations for brussels sprouts from talented food bloggers:

Golden Crusted Brussels Sprouts from 101 Cookbooks

Braised Brussels Sprouts from Cooking For Engineers

This one from Kalyn's Kitchen also includes a list of links, which is Miss Kalyn's usual custom. This is a beautiful website by the way.

Julia Child's Brussels Sprouts Browned with Cheese from Sugar and Spice by Celeste

Pancetta Wrapped Brussels Sprouts with Almonds from The Kitchn

Brussels Sprouts Go Chinese from Food Gal Carolyn Jung. The Soy Sauce, Mirin and Hoisin Sauce are not SCD legal, but it still may be good enough without them. There's several other SCD legal ingredients here.

The Great Brussels Sprouts Taste Off is an article in the New York Times. Note: the balsamic vinegar is not SCD legal.

Sunday, October 25, 2009

Mango Chicken or Pork (SCD, GFCF)

My favorite restaurant in Atlanta is Penang, which serves Malaysian cuisine. I haven't been back to Atlanta in almost three years but I can still remember the Mango Chicken. I was thrilled to be able to make a close copy.

1/2 to 3/4 pound Boneless Chicken Breast or Pork Loin
1 Red Bell Pepper, julienned
1 cup Carrots, julienned
1 large or 2 small Mangoes
2 TBSP Water
3 TBSP Apple Cider Vinegar
2 TBSP Honey
2 TBSP Ketchup
Oil for frying
Minced Cilantro and Green Onions for Garnish

Slice meat across the grain into thin bite sized strips. Peel mango, but save the peels. Dice what you can off of the mangoes and set aside, also save the big pit. Roll up your sleeves and wash your hands. Over a big cup squeeze the mango juice and pulp off of the mango pits and skins. Then discard the skins and pits. Add the water, vinegar, honey and ketchup to the pulp and combine with a fork or small whisk.

In a wok or large skillet heat, heat oil over medium high heat. When the oil gets hot, add carrots and bell pepper. Heat for a couple of minutes, stirring occasionally. Add chicken or pork. Heat until cooked through. Add mango pulp sauce and heat until bubbly, then let it bubble a about two minutes to thicken, but stir often. Remove from heat and stir in diced mango. Serve with garnish.

For homemade SCD legal Ketchup: SCD Girl and SCD Recipes

Saturday, October 24, 2009

Creamy Curried Zucchini Soup (SCD)

Soup is the ultimate comfort food when the weather is chilly. I've adapted this recipe from a great little book called "Recipes from the Night Kitchen" by Sally Nirenberg. It's a great addition to any soup lovers library. I have found many of the recipes to be easily adapted to SCD and gluten free diets.

2 TBSP. Butter
1/4 cup Onion, finely chopped
2 Cloves Garlic, pressed
1 TBSP Curry Powder (Madras style)
1 teas. Ginger, finely minced or grated
2 Zucchini, chopped
1/4 to 1/2 cup Celery, chopped fine
1/4 to 1/2 cup Carrots chopped fine
4 cups Chicken Stock
1 cup Yogurt Cream
Minced Green Onions and Cilantro for Garnish

Melt butter in a saucepan or stockpot. Saute onions, garlic, curry powder, ginger, zucchini, celery and carrots until tender. Add chicken stock and cook to a slight boil and simmer for 15 to 20 minutes. Stir in yogurt and heat through. Serve with garnish.

Here's a link for a Madras Curry Powder recipe.

Sunday, October 18, 2009

Spinach Cheese Bake (SCD)

I'm still mourning my broken camera and this blog is in need of the color green! So pretend there's a lovely spinach quichey/cakey thing floating above this recipe... This was one of my favorite homey dishes in my gluten eating days. Luckily the SCD version tastes identical. For those of you not on the Specific Carbohydrate Diet, you can use one cup of baking mix in place of the almond flour and baking soda.

1 (10 oz.) Box frozen Chopped Spinach, thawed
1 cup Almond Flour
1/2 teas. Baking Soda
1/2 teas. Sea Salt
2 Eggs, lightly beaten
1 cup Yogurt
1/4 cup (1/2 stick) Butter, melted
1/4 cup Onion, finely minced (optional)
1 cup Monterrey Jack Cheese, shredded
2 TBSP Parmesan Cheese, shredded

Oven 350 Degrees. Butter a 2 quart, 11" x 7" casserole dish.

Put spinach in a strainer and squeeze as much liquid out of it as possible. In a large mixing bowl, combine flour, soda, salt, eggs, yogurt and butter. Mix in onion and spinach. Blend in cheeses. Pour into casserole dish and bake for 30-40 minutes. It will be slightly browned.

Wednesday, October 14, 2009

Asparagus Dip (SCD, GFCF)

This is my fathers recipe. We just spent the last few days in Albuquerque visiting my parents and he served this. A few months ago there was an email touting the benefits of asparagus, which inspired his mission to develop some creative recipes with it. To make a gfcf version, omit the yogurt. For the SCD use fresh or frozen asparagus instead of canned. While I was on this trip I dropped and broke my camera, so my blog may be a bit blah until it's fixed.

1 (12 or 14 oz) can Asparagus, drained or
1 1/2 cups Asparagus, cooked until soft
1 TBSP. Olive Oil
1/4 cup Yogurt
2 fresh Sage leaves
1- 1 1/2 teas. Apple Cider Vinegar
1 clove Garlic

Combine all ingredients in a blender and blend until smooth. No need to cook the canned Asparagus. Serve with crackers.

Saturday, October 3, 2009

"Mac" and Cheese (SCD)


George Stella is a very creative Low Carb chef. This recipe was adapted from his cookbook "Eating Stella Style". I like my dishes very creamy so I use yogurt made from half and half, but regular yogurt would probably work just fine. His version calls for a little mustard and garlic, so you may want to try some.

1 head Cauliflower, cut into small pieces
3 TBSP Butter
1 cup Yogurt Cream
1/3 cup Parmesan Cheese, grated
1 1/2 cups Cheddar Cheese, grated
Salt and Pepper to taste

Heat oven to 350 degrees. Lightly butter a casserole dish.

Steam cauliflower for a few minutes, just until barely tender. Drain well and pour into the casserole dish.

In a saucepan melt butter. Add yogurt and heat through. Add Parmesan cheese and stir until blended. Add cheddar and seasonings. Stir until melted and blended. Pour over cauliflower and bake about 15 minutes until bubbly and slightly browned.

Sunday, September 27, 2009

Go Ahead Honey, It's Gluten-Free- Wish Upon A Star Burgers with Looney Sauce


Go Ahead Honey ...It's Gluten-Free, is a web event that's has a different theme each month. This month's host is Katrina of Gluten Free Gidget. The theme: Dinner with Disney.
My recipe was originally inspired by a hectic morning. I am not a morning person. Well, actually I'm just not a weekday morning person. My son G takes breakfast and lunch to school. It's just too early for me to be creative. This is one of my morning tricks, and it's sooo easy! The sauce is my take of "Fry Sauce", a local favorite at about any fast food joint in Salt Lake City , Utah. That's where I lived as a teenager. I am not a ketchup fan but I did like fry sauce. The name of the sauce isn't from Disney. Whenever my son has a favorite balloon he calls it "Looney" and plays with it just like a stuffed animal.

For the burgers:

In the frozen section of the meat department in any grocery store purchase 100% all beef frozen patties, keep frozen until use.
Metal star shaped cookie cutter and a steak knife

Looney Sauce:

2 TBSP. Mayonnaise (for SCD use homemade)
3 TBSP Ketchup (for SCD use homemade)
2 TBSP Carrots, cooked and pureed

Fry hamburger patties over medium heat until cooked through. Transfer to a plate. When cool enough to handle place cookie cutter on patty, press down with one hand and cut away with the other.

For the sauce: whisk mayo and ketchup until smooth. Then whisk in carrot puree.

For homemade SCD legal mayo recipes: SCD Recipes

For homemade SCD legal Ketchup: SCD Girl and SCD Recipes

Sunday, September 20, 2009

Coconut Pecan Frosting (SCD)



Here's my current version of this frosting. My husband really enjoyed it. I found it to be a bit tangy by itself, but it balanced nicely with the sweet dessert it was paired with. I used yogurt that was made with half and half, which is comparable to sour cream. To make yogurt with half and half I use the same method as with regular yogurt. For those of you not on the Specific Carbohydrate Diet you may try it with sour cream.

1/2 cup (one stick) Butter, diced into a few pieces
2/3 cup Honey
1 cup Yogurt Cream
3 Large Egg Yolks
1 teas. Vanilla Extract
1/4 teas. Almond Extract
1 1/2 cups Shredded Coconut, unsweetened
1 1/2 cups Pecans, chopped

In a saucepan over medium heat, melt butter. Whisk in honey, yogurt and egg yolks. Stir constantly until mixture is slightly bubbling around the edges and beginning to thicken some. Remove from heat. Stir in vanilla and almond extracts, coconut and pecans. Allow to cool at room temperature before frosting dessert.

Sunday, September 6, 2009

Bourbon Coconut Pecan Frosting (SCD)


Here's some gooey adult fare, inspired by Joy of Cookings "Southern Whiskey Sauce". It will cover the top and fill a 9 inch layer cake, fill all and frost a 6 inch layer cake or cover the top of a 9" x 13" cake. Tip: if you're also going to use it to frost the sides of the cake, then the finer the pecans the better. I have even used pecan meal with good results. I'm working on a non-alcoholic version of this.

8 TBSP. Butter (one stick)
1/2 cup Bourbon
1/4 cup Water
1/2 cup Honey
2 Eggs
1 cup Coconut, shredded and unsweetened
1 1/2 cups Pecans, chopped

Melt butter in a saucepan over low heat. Add bourbon, water and honey. Heat until combined and a little bit of foam is around the edges, briefly remove from heat. In a small bowl whisk eggs very well until frothy. Whisk into butter/bourbon mixture and return to heat. Stir constantly until it coats a wooden spoon. Remove from heat and add coconut and pecans. Let cool to room temperature before frosting, stirring occasionally while it's cooling.

Sunday, August 30, 2009

Chili Cheese Pumpkin Seed Crackers (SCD)


This is adapted from one of our favorite crackers, "Sunflower Cheddar Crackers", from Dana Carpender's "500 Low-Carb Recipes". After reading about how healthy pumpkin seeds are, I wondered if they would also be good in a cracker...and they are. These are not the type of seeds that come in your jack-o-lantern, these are green and can be purchased at health food stores.

1 1/2 cups Raw Pumpkin Seeds
6 oz Cheese, shredded (Cheddar or Hard Goat Cheese works well)
1 or 2 TBSP Chili Powder
1/2 teas. Sea Salt, plus more for tops
1/4 cup water
Parchment paper cut to the size of your cookie sheets, rolling pin and a food processor. Oven 325 degrees.

The first step is optional, I do it for better digestibility: I will let the seeds soak in a bowl of water for 8-10 hours. Then I rinse them well and dry them for about two hours in my dehydrator.

Add pumpkin seeds to food processor and pulse until very fine and flour-like. Add cheese, chili powder and salt and pulse a few times to combine. Add 1/4 cup of water and pulse until mixture forms a ball. I pat into two balls, placing each between two sheets of parchment paper and rolling out to a thin wafer thickness. Peel off top paper and sprinkle with salt. Score into squares with a knife. Bake about 30 minutes, checking after 25 minutes. Let cool before breaking into squares.

Saturday, August 29, 2009

My Fridge Art: City 2009


A city, By "G", age 3 1/2.

Drain Opener

Most of my recipes are for people, this one is for a different set of pipes. I have found it works better than commercial drain openers. I received this recipe about ten years ago in a newsletter with one of my utility bills. I don't know who the author is to give a much deserved credit to.

1 cup Baking Soda
1 cup Vinegar
1 cup Table Salt
2 quarts Boiling Water

Combine the first three ingredients and pour into drain. Then pour in the boiling water.

Friday, August 21, 2009

About this blog

There are three major components to this blog. The first is about my life and that of my family's (this is a blog after all, what's a blog without life?). Mainly, it is our story about recovering our son from autism and accidentally helping myself and some other family members in the process. When I read about things parents were doing to help their autistic children, I was very skeptical. So I spent my lunch breaks online digging in medical journals, looking up everything and trying to understand how it could work. There are PILES of information that is not only helpful to my son's condition, but so many autoimmune issues and chronic problems that are considered untreatable. Time after time the phrase "Holy Crap, everyone needs to know this!" would come to mind (and I thought about calling my blog that). So, the second component of this blog is the research I came across. The third component, if you haven't noticed yet, is recipes. Most of my recipes are for the Specific Carbohydrate Diet, but some are just grain-free, gluten-free and bakers yeast free. I will always try to mark them in the title (SCD, GFCF, etc.). So here's a briefing on each of these components:

I have been a passenger on the Autism Spectrum my entire life, although I am neurotypical (and dully so). My mother has a touch of it and my brother is either a high functioning autistic or a disabled Apsie. Growing up, I had no idea my family was autistic, I just knew our household was wired differently than others. Before friends came to my house I would try to give a "heads up tutorial" on what to expect. If I did not get a chance to do so, I would notice a "What's wrong with this picture" look. After a few minutes though it would subside and people truly seemed to enjoy my family. We moved around a lot, and I had never run across anyone else, at the time, like my family. In the early 1990's I had taken a course on Human Exceptionality at the University of Utah. I did my final paper on Autism and it was exciting for the professor to have a student with an autistic sibling, since it was so rare.

Our son was born in 2005, very neurotypical. He was a smiley , gregarious baby that would work a room to get attention. Speech came at six and a half months, and all other milestones came right on time. However, he had horrible gi issues from one week of age. They all kicked off with a case of conjunctivitis that was cultured and came back as "allergic". "But what would a one week old baby be allergic too?", was the response as the doctors shrugged it off. He began crying in twelve to sixteen hour bouts and was not thriving on breast milk (they decided my milk was bad). It was going to be written off as colic, but I saw a poster for GERD, obscurely behind one of the doors at the doctor's office, and noted he had most of the symptoms. Treating for GERD seemed to get everything under control, he was on expensive hypoallergenic formula, Zantac, and rice mixed in with everything to keep it all down, but it worked. He did have constipation issues and whenever I tried to introduce other grains the reflux and constipation became horrific, taking about two weeks to recover. At 18 mos of age he spent a month on antibiotics and fighting off sinus infections and strep. He quit speaking and sleeping at night and was a cranky child. Over the course of the year, and several more bouts of strep, flu and respiratory infections, he had lost play skills, eye contact, interest in affection, and mostly stared at lights and threw lots of tantrums. It was a rough time for us.

As I ran across information on biomedical treatments for autism, I also ran into a brick wall with doctors. In our neck of the woods it is frowned upon, even the diet. Our son was two and a half and non-verbal at the time. If we tried something and it hurt him, how would we know? So I read everything I could get my hands on and dug in medical journals. I needed to understand how the immune system works and what really goes on in a gi tract. I researched so many topics: diets, food allergies, gi bacteria, yeasts, food additives, sugar, probiotoics, enzymes, Omega-3, B vitamins, fats in general, carbs in general. What I found was amazing and can ultimately affect the health of each of us. What we have been taught to be "politically correct nutrition" may, for some of us, be doing more harm than good, and this IS in medical journals but since it goes against government dietary guidelines, you don't see it. I am trying to compile research links in a useful format. Each will have my synopsis, which I beg of you not to take for gospel since I am not a doctor. Treat anything I have to say as equal to a zealous third grader. It is my hope that you will scroll to the bottom of my research papers and review the med journal articles for yourself. It is also my hope that it will give you a means to discuss your concerns with your doctor. If you say "I read about omega-3/diet/whatever in an article" you doctor's tone is likely to get condescending real quick. If you say "Here is study, published in X medical journal from John Hopkins University about X", then your concern is more likely to be viewed as valid. I have a hectic schedule so it may take awhile to get everything on here.

Now to my favorite component: Recipes. I do have a short food resume. I have worked as a studio Hostess at a high end post production audio facility in Hollywood (which means a place that does voice over for films and commercials). My sole job was to prepare fun beverages and snacks for clientele and talent. I got to make munchies and lattes for James Coburn, Robert Mitchem, Rosanne Barr, James Earl Jones, etc. It was a great job. I then moved to Atlanta, GA for the next 12 years. I would usually have a part time job a few evenings a week making desserts for restaurants and coffee shops, usually my own recipes. I was also a part time personal chef for a dear family for six years. I got to cook for their family celebrations and client dinners. Basically, I know my way around a kitchen. I still found the Specific Carbohydrate Diet (SCD) difficult at first. About the time I had gotten the hang of it, we got our son's ELISA food allergy panel back. We had to pull more items from his diet and everything else had to be rotated. I was beyond OVERWHELMED! Luckily the nutritionist we were working with helped us with planning. By this time I had noticed that I had issues with gluten and bakers yeast. A year later I was diagnosed with Celiacs disease and Crohn's (although the Crohn's appears to be confined to throat ulcers and a yeast allergy). It was a relief to know what had been troubling my own health my whole life and I was a "diet responder". It was easy to say "Goodbye and good riddance" to gluten and bakers yeast.

I'm a raging foodie. I find it funny how people just assume that making a diet change like I have means I'm just not that into food. "I would never give up X! Oh, come on, you've got to live life and enjoy it!", they say. That's the thing, it's hard to enjoy my life while eating these foods. They still don't get it. So I liken it to owning a gallbladder/appendix/uterus. No one says, "Hey I think I'd like to get my body part removed". But when it causes so much grief that your life is hindered by it then it's "Maybe owning a uterus isn't what it's cracked up to be". Needless to say, I have come to enjoy the food (and health) on the SCD and GF diet. There's a story I liken to learning a new diet. It was a scene recanted to me that was observed in a convenience store. There were two employees at the cash register. One was a new trainee trying to learn the register and getting so frustrated that he threw up his hands. The other employee, a large-set black woman, in a cool and wise tone, said to him "You like to eat don't you?". My response would be "Yes ma'am I do".

So here's to good health and finding lots of great food to eat!

Wednesday, August 12, 2009

Honey Ginger Wings (SCD, GFCF)


Move over Hooters! These are messy but very good.

Note: if you are following the Specific Carbohydrate Diet for health reasons, peanut butter is an advanced food, you can substitute with almond butter.


3 lbs. Chicken Wing Drumettes
3 TBSP. Creamy Peanut Butter
3 TBSP Honey
2 TBSP Apple Cider Vinegar
1 TBSP Fresh Ginger, grated
3 TBSP Water
1 teas. Red Pepper Flakes
Oil for frying
Sliced green onions for garnish (Optional)

Rinse wings and pat dry. In a large skillet over high heat, heat enough oil for wings. Add wings to hot oil and fry until lightly browned and slightly crispy. Turning occasionally. This usually takes me about 30 minutes. Remove wings from heat and oil and place in a large bowl.

In a small bowl whisk remaining ingredients until combined. Add to wings and toss. Serve with hand towels!

Monday, August 10, 2009

Liver Pate with Hazelnuts (SCD)


We're in the middle of a yard renovation and our new deck was just finished today. We've gone two years without a usable backyard. Now we're stir crazy and ready to entertain. Bring on the hors d'oeuvres! This surprisingly pleasant pate was adapted from "Spreads, Toppers & Dips" by Diane Rozas. I cut out a few steps and made it SCD legal. Simmering the chicken livers instead of frying gives this pate a more subtle flavor.

1/2 pound Chicken Livers
1/2 cup Hazelnuts
4 TBSP. good quality Butter
3 or 4 Green Onions, include the good green parts
1/4 cup SCD Yogurt
Salt and Cracked Pepper to taste

Remove any veins and membranes from the liver. In a medium saucepan, bring about 2 or 3 cups of water to a boil. Add liver, return to a boil, cover and simmer about 5 minutes, just until liver is no longer pink. Remove from water and let cool. (My dogs and cat get the leftover liver water)

In a food processor combine all ingredients until very smooth. Put into a ramekin or a small pretty bowl and refrigerate for a few hours. Serve with crackers, toasts, veggies, pear slices, etc.

Chicken Liver Pate on Foodista

Thursday, August 6, 2009

Deep Dish Pie Crust (SCD)

This recipe is enough to adequately cover a deep dish pie pan. It has a slight hint of sweetness to it. Almond flour pie crusts are much more pleasant and not "chalky" like the wheat flour versions.
2 cups Almond Flour
1 Egg, slightly beaten
1 teas. Vanilla
Few drops Almond Extract (Optional)
2 TBSP Honey
3 TBSP Butter, melted

Heat oven to 350 degrees. In a mixing bowl combine egg, extracts and honey. Blend in almond flour. Then mix in melted butter. Press into a deep dish pie pan. Bake for about 10 minutes until lightly browned before filling.

Wednesday, August 5, 2009

All Star Chicken Nuggets (SCD, GFCF, Nut-Free)


Who says a SCD mom can't compete with those frozen nuggets in cutsie shapes! Once upon a time, the only way to get my child to eat anything was to shape it into a star. These were a big hit. Although I'll have to warn you to make them at your own risk. I've burned my fingertips a few times. If you're not a daredevil then you can just shape them into patties. This makes a large batch which you can keep in the fridge and nibble on for a couple of days, or individually wrap and freeze. Believe it or not, these are actually good for breakfast.

3 cups Chicken, cooked
1 cup Vegetable, cooked (Carrots, Zucchini, Green Beans, etc)
3/4 teas Sea Salt
Spices to taste: Good options are Cumin, Chili Powder &/or Minced Garlic
2 Eggs
Oil or Butter for frying

Put chicken, veggies and salt into processor and pulse until just shredded. Put into a mixing bowl and season to taste. Mix in eggs.

If you're going to fry into shapes (again, at your own risk) you need metal cookie cutters, tongs, two spatulas and a butter knife. Heat your oil or butter in a non-stick skillet over a medium heat. Oil a cookie cutter and place in skillet. Carefully spoon in chicken mixture. After a few minutes when the first side is slightly browned, flip and cook on second side. When both sides are lightly browned put cookie cutter/nugget on a plate. With tongs in one hand holding the cookie cutter, use a butter knife to go around the edge of the nugget/cutter to free the nugget. It took me a few times and a few burned fingertips to get this down. Now I usually have two skillets going at once and can crank them out fairly quickly.

Monday, August 3, 2009

Gluten-Free Product: Play Dough

For those of you whose little ones have play dough on their school supply list, Discount School Supply has it. It's the "Colorations" brand and one bucket contains several colors. We've ordered it twice before and have been very pleased with it. It's not cheap but the colors are nice and bright and it's gluten-free. We've also been happy with many of their other products.

Discount School Supply

Friday, July 17, 2009

Go Ahead Honey, It's Gluten-Free- Pimento Cheese Spread


Go Ahead Honey ...It's Gluten-Free, is a web event that's has a different theme each month. This month's host is Shirley of Gluten Free Easily. The theme: Make Me a Happy Camper. Pimento Cheese Spread fits the bill perfectly. This recipe is simple and easy. It's a nice take along for a camping trip or picnic. It travels well and is great on bread, crackers or piled into a stick of celery. However, don't let it's simplicity fool you, Pimento Cheese Spread is the gem of Southern Cuisine. In fact, it's an icon on a pedestal all it's own. No southern childhood memory is complete without a pimento cheese sandwich served on gummy white bread. And no party guest list is complete without it. Whether it comes to the trailer park soiree dressed in an old margarine tub with an unmatched lid, or it sits next to the caviar and fois gras on a dish of crystal, it's quite simply expected to be there. It's even popular at the Masters Gold Tournament. Southerners are just wild their Pimento Cheese Spread. A few years back, the Atlanta Journal Constitution devoted their entire food section to Pimento Cheese Spread. There are lots of creative things to do with it: put on burgers, deviled eggs, make into fritters, fry it, bake it...the list is endless. The recipes are endless too. Everyone has their own rules and reasons. For me, the cheese has to be freshly shredded. Purchasing pre-shredded cheese just will not work. Perhaps it's the starches they put on it to keep the shreds from clumping that ruin the texture for me. Anyways, here's my version, it's simple and heavenly, and you don't have to be from the South to savor it. I've also included some links to articles and recipes you might enjoy.

Pimento Cheese Spread (SCD)
8 oz. Block of good Sharp Cheddar Cheese
4 oz. jar Pimientos, chopped, do NOT drain
Mayonnaise (for SCD use homemade)
Salt and Pepper
Dash of Cayenne Pepper (optional)

Grate the cheese by hand. In a mixing bowl mix cheese and pimientos, juice and all. Add mayo in spoonfuls until it's the consistency you like it. Season to taste. Some folks like theirs creamy and will use a mixer to blend it. This keeps well in the fridge for a few days.

Pimento Cheese: It's a Southern Thing

Learnin about Pimento Cheese

2003 Pimento Cheese Invitational

Paula Deen's Recipe

Pimento Cheese Spread on Foodista

Saturday, July 11, 2009

Strawberry Honey Butter (SCD)



This is a treat for your toast. It's a lovely pink color. Although I've never tried it, I highly suspect this would work well for a frosting too.

1/2 lb. Butter, softened
1/4 to 1/3 cup Honey
1 1/2 cups Strawberries

Mix butter and honey in a food processor until smooth and blended. Add strawberries and mix until blended.

Leek and Chicken Salad (SCD, GFCF)

There's lots of vegetables in the produce dept. that I notice but never purchase. I'm never sure what to do with them, or even know what some would even taste like. My goal is to incorporate more of these into our everyday fare. If you don't have any leeks, diced celery and a little minced onion would work nicely. I usually crock pot a small chicken and use the meat for a salad or casserole. This is a very simple salad and makes a good lunch for work.

2-3 cups Diced Chicken
2 Leeks, sliced into 1/4" rings, use tender green parts
3 small apples, diced
Salt and Pepper to taste

Dressing
1/2 to 1 cup Mayonnaise (for SCD use homemade)
1 teas Lemon Juice
1 TBSP Honey
1 to 2 TBSP Oil (I use Flaxseed Oil, to make my coat shiny)

Put sliced leek in a colander and rinse well. I like mine in smaller pieces so I dice them a little more. Put in a skillet with a little oil or broth and saute until tender, 5 to 8 minutes. Cool. Toss with chicken and apple. Season to taste. Whisk dressing ingredients together and toss in. Chill.

Saturday, July 4, 2009

Rustic Hazelnut Bread (SCD)




I really missed the nutty taste of whole wheat bread, but with a gluten and yeast allergy finding an alternative seemed impossible. When my son had to go on a rotation diet, it gave me a chance to play with different nut flours (he cannot digest any grains). I was delighted to find that hazelnuts gave a similar flavor. I have been able to find hazelnut flour at www.nuts4u.com. When I'm in the Fort Worth area I pick up a few pounds of hazelnuts at the Nut Vending Co., store in the freezer, and them grind in a food processor as needed. You may wind up with a nut butter instead of flour, but it will still work fine. This recipe has been adapted from "Lois Lang's Luscious Bread" recipe in the book Breaking the Vicious Cycle by Elaine Gottshcall.

2 1/2 cups Hazelnut Flour
1/4 cup Cooking Oil (Macademia Nut Oil is fabulous here)
1 cup Dry Curd Cottage Cheese or thick or dripped SCD Yogurt!
1 teas. Baking Soda
1/2 teas. Sea Salt (I use Redmonds)
3 Eggs

Oven 350 degrees.

Mix eggs and dry curd cottage cheese in a bowl. Once it's well blended, mix in the oil. Add baking soda and salt. Mix in flour or nut butter. Pour into a well greased or buttered loaf pan (about 4" X 8") or two 3" X 5" mini loaf pans. For a full size loaf I bake around 40-45 minutes and a little less for the smaller ones. A toothpick should come out clean when ready. Cool bread completely before slicing.


Rustic Hazelnut Bread Lite on the Egg Whites (SCD)

We have to limit our son's exposure to egg whites, so here is the recipe I make for him, I use the extra egg whites to make a pound cake! for me and Eddie
Note: This is not for someone with an egg allergy, just a egg white sensitivity.

2 1/2 Cups Hazelnut Flour
1/4 cup plus 1 1/2 TBSP Cooking Oil (Macedemia Oil is great here too)
1 cup Dry Curd Cottage Cheese
8 Egg Yolks
2 Teas. Baking Soda
1/2 teas. Salt
1 1/2 TBSP Water

Oven 350 degrees.

Mix eggs and dry curd cottage cheese in a bowl. Once it's well blended, mix in the 1/4 cup oil and Salt. Mix baking soda with 1 1/2 TBSP oil and 1 1/2 TBSP water. Add to egg mixture. Mix in flour or nut butter. I usually pour into two well greased or buttered small loaf pans or some tube pans shaped like stars and flowers. Check after 35 minutes of baking time. After they are baked I make crackers out of them. My son, age 4, enjoys his bread and crackers made into fun shapes.

Rustic Hazelnut Crackers (SCD)



I use some star and flower shaped tube pans I've had for years, but small loaf pans will work fine.
First prepare the Rustic Hazelnut Bread Recipe. When baked, remove from pan and cool completely. Chill in refrigerator overnight. The next day, slice and thin as you can and place on a baking sheet. Brush with olive oil. Sprinkle with Sea Salt and any spice you think might go well. I use a little Basil. Place in a 250 degree oven. Bake one hour and see if they are how you like them (it usually takes me about 2 hours to get mine done). This will keep a week in a cookie jar, possible longer but ours get eaten by then.

Friday, July 3, 2009

Fridge Art Gallery


A Fruit House
Made by "G" age 3 1/2. The cookie is the door

Wednesday, June 10, 2009

Go Ahead Honey...It's Gluten Free: Beefcake with Jalapeno Remoulade


Go Ahead Honey... It's Gluten Free is a monthly event with a different host and a different theme each month, but always gluten free. Recipes are submitted by anyone who wants to participate. It was started by Naomi of Straight into Bed Cakefree and Dried! and this month it is being hosted by Carol of Simply Gluten-Free. The theme: Manly Food, in the spirit of Father's Day (and some thing she's got for Hugh Jackman). The first thing that came to mind is this Remoulade, which is great on anything grilled. I wasn't sure what pair it with, and keep with the theme (which is Hugh Jackman). Beefcake, seemed an appropriate name, but how would I make one? So I looked to the men in my life for inspiration. My husband, Eddie, was a butcher for 16 years and makes the best darn steaks in Texas. My little man, G, loves steak, it's one of the few things he'll eat, and I mean one of the very few. We're not sure if he's exercising his right to be autistic or just has expensive taste. So steak it is. Since it gets minced and turned into a cake, you can use the cheaper cuts. The next time you're grilling, throw a couple cheap steaks on, and then make this recipe the next night.

Beefcake (SCD)

1 lb Steak, grilled (Sirloin is a good choice)
1 Red Bell Pepper, chopped
1/2 Onion, chopped
1 TBSP Olive Oil
1/2 cup Green Onions, finely chopped
1/2 cup Mayonnaise (For SCD use Homemade)
1 Egg
2 tsp. Lime Juice
2 tsp. Chili Powder
1/2 tsp. Salt
1/2 teas. Pepper

Shred steak in a food processor. In a skillet, saute
bell pepper and onion in oil until tender and then let cool. In a large bowl, combine steak, bell pepper mix and other ingredients. Form into patties and place in a skillet or on a baking sheet. There are two ways you can cook these. You can fry them in a non-stick skillet or place them on a cookie sheet and broil them. Cook both sides until browned. Serve with Jalapeno Remoulade.


Jalapeno Remoulade (SCD)

If Jalapenos are too hot for you, use a Poblano pepper and you have a Green Chile Remoulade.

1-3 Jalapenos
1/2 cup Green Onions
1/2 cup Parsely
1/2 cup Cilantro
1 small Tomato
2 TBSP Lime Juice
2 teas. Chili Powder
3/4 cup Mayonnaise (or more to taste, for SCD use homemade)

You can make this the day before. Cut the top off of each pepper and then cut a slit down the side. Carefully unroll the pepper and scrape out the seeds (you may want to use cheap latex gloves if you're putzy like me, they can burn your skin). Place peppers, skin side up in a shallow pan and broil just until skin blisters. Let them cool and then peel off the clear part of the skin. Put them in a food processor with the other ingredients and pulse a few times. Serve chilled.

Saturday, June 6, 2009

Garden Saute (SCD, GFCF)




1/2 cup Chicken or Vegetable Broth
1 Bell Pepper, diced or julienned
2 or 3 Summer Squash and/or Zucchini, diced
2 Tomatoes, Diced
Salt and Pepper
Chili Powder

In a large skillet over medium heat, saute bell pepper in broth for about 4-5 minutes. Add squash and saute another 4-5 minutes. Add diced tomatoes and season to taste, cook another 4 minutes or so.

For SCD'ers use a homemade Chili Powder blend.

Easy Baked Snapper (SCD, GFCF)

This dish can swing two ways: Italian or Mexican. For an Italian flare use Oregano and Basil, for Mexican use chili powder. This makes great use of summer tomatoes.

1 inch thick Snapper fillets
Tomatoes, chopped (1 for every two fillets)
Salt and Pepper
Chili Powder or Basil and Oregano (dried)

Oven 425 degrees. Rinse snapper fillets and pat dry. Season with salt, pepper and spice of choice. Place in a baking dish, cover with diced tomatoes. Cover dish with foil and bake in oven for about 25 minutes. You may need to adjust time if your fillets are thinner.

For SCD'ers use a homemade Chili Powder blend.

Tuesday, June 2, 2009

Bakers Yeast Allergy (ASCA): Lesser Known but Just as Nasty

It's Curious Role In Crohn's, Behcet's, Celiacs and Autoimmunity

As with all of my posts, if you want to get right to the research and skip my babble, just scroll down. I am not a doctor, I draw stuff for a living. This blog is my interpretation of the research. Please research these things on behalf of your health that of your loved ones, and discuss them with your doctor or nutritionist.


It seems as though Gluten and Casein are getting alot of attention these days. This is great news. Many folks have been suffering months, years, decades with mysterious afflictions only to find out it was something they ate. There are many reports that children with Autism and ADHD seem to have trouble with at least one of these. Both of these have also been known to be genetic in some families, but not always.

For years the traditional medical community has strictly considered "allergies" to consist of hives, redness, swelling of the face or throat, and involve something called IgE antibodies produced by the immune system. Allergists would usually use skin prick tests to find these allergens. Researchers, however, would sometimes wind up scratching their heads (no pun intended). Some foods, or other items, where clearly causing a negative reaction in some people, but they were not able to get a response to a skin scratch test. They knew something else was going on. We now know that IgG antibodies were probably involved. They are an immune response with a different type of antibody, and tend to can cause more internal grief that can sometimes take a few days to develop, making them difficult to track down, or even suspect. IgG responses can cause a runny nose, chronic inflammation, migraine headaches, reflux, joint and muscular pain, digestive problems, canker sores, behavior problems, and the list goes on.... and you can develop IgG allergens to almost anything. They cannot be detected on a typical skin scratch test, but IgG's to food can be detected with a very simple blood test called an ELISA IgG Food Panel. One vial of blood can be run against 80 to 120 foods, depending on which labratory is used.

In 2007 Austrian researchers studying metastic renal cell carcinoma, a.k.a.kidney cancer, wanted to see if any cereal grains may be causing problems for these patients. They did an ELISA IgG Food panel for 113 foods and found one ingredient that stood out from the rest, and it wasn't a grain at all. Those with anti-Saccharomyces cerevisiae mannan antibodies (ASCA), a.k.a. bakers yeast allergy, had their median survival rate cut in more than half. The study concluded that ASCA alone was a source of "immune deviation and impaired immunosurveillance in predisposed RCC patients".

Although it does not have the notoriety of casein and gluten, bakers yeast allergy, known as anti-Saccharomyces cerevisiae mannan antibodies (ASCA), justly deserves a spotlight all it's own. In 1999 the commercial test for IgG ASCA became available. Since then researchers have been finding it in lots of places, especially in autoimmunity, and it's not always an innocent bystander. ASCA can be especially destructive in the GI tract. Just as a banana allergy can cross react and cause an allergy to latex, ASCA can cross react and make an individual allergic to yeast found in their own intestinal flora. ASCA appears to be one of the markers for Crohn's disease, an inflammatory bowel disease. While not all Crohn's patients have ASCA, studies have found up to 65 to 80 percent of them do. What's more, numerous studies have found that early age of onset plus having ASCA makes a patient at high risk for a severe course of the disease and a high chance of surgery. A 2003 study from John Hopkins School of Medicine, found that "ASCA titer was significantly associated with stricturing and penetrating CD".

ASCA has also been showing up in other bowel disorders as well, including Ulcerative Colitis and Celiac's Disease. Many researchers have come to the conclusion that anytime blood work reveals ASCA,and the patient has any gi tract issues, further testing for Inflammatory Bowel Disease, needs to be done.

Behcet's disease, an autoimmune disorder with chronic canker sores, vasculitis, and sometimes gi tract involvement, also tends to have ASCA. Another condition also plagued by canker sores is called Reccurent Aphthous Stomatis (RAS). Unlike Behcet's and Crohn's patients, RAS folks typically have canker sores and usually no gi involvement. Researchers, looking for a way to distinguish between Behcet's and RAS looked into ASCA, but found it in both. What's interesting is that Crohn's and Celiac's patients can be prone to canker sores and throat ulcers as well. Anyone plagued by frequent canker sores may want to consider the possibility of a bakers yeast allergy (or just get an ELISA IgG Food Panel to find any other food culprits).

ASCA is also showing up in other areas, although it's role may not be as clear: cystic fibrosis, acute myocardial infarction, autoimmune hepatitis, primary biliary cirrhosis, ankylosing spondylitis, infertility. It can also show up temporarily during a bacterial or viral infection in healthy individuals.

There are different ways folks can acquire a bakers yeast allergy. In Celiacs disease it seems to go hand in hand with the amount of intestinal damage one has acquired, and it seems to lessen on a gluten-free diet. A Finnish study noted "that serum levels of ASCA correlated with the grade of mucosal morphology, as the ASCA serum levels declined in accordance with mucosal healing". Researchers have also found that infections from another strain of yeast, Candida albincans, can also cause ASCA, perhaps due to cross reaction. Candida is normally present in a healthy gi tract in small amounts, but can become pathogenic when given the opportunity. Modern day diet and medications have contributed to thriving Candida. The healthy bacteria in our intestines keep the Candida in check, but when antibiotics kill off these bacteria, there is nothing to stand in the way. Combine that with the modern high sugar and processed diet (a buffet for yeasts) and liken it to feeding stray cats...they multiply and poop all over your flower beds.

ASCA can also be inherited, much like a gluten allergy is inherited in Celiacs. There appears to be a genetic predispostion in Crohn's and Behcet's disease. There have been several studies finding ASCA in healthy relatives of these patients. What's more, the genetic mechanism that may be responsible is something called Mannan Binding Lectin (MBL) deficiency. Mannan Binding Lectins are a part of the Innate Immune System. They look similar to bouquets of tulips. The tulip portion is designed to latch on to the carbohydrate surface of yeasts and certain bacteria. Once latched on they can sweep the particle away or call out to other components of the immune sytem to help with disposal. Roughly 55 percent, or so, of the population has adequate MBL, about 40 percent of so are lower on MBL and roughly 5-10 percent are deficient. When an individual is low, another part of the immune system steps in to take up the slack, and it's usually antibodies that do this. And if I understand correctly (again, I just draw stuff for a living) this may also put one at a higher risk for autoimmunity. MBL sweeps the particles away, where as an antibody may just charge on the spot, also attacking the tissue (again, I might not be getting the correct jist, just my interpretation). MBL deficiency is found in Crohn'patients and their healthy relatives. Swiss researchers concluded "enhanced mannan exposure stimulates specific immune responses in a subgroup of CD patients with genetically determined low MBL concentrations. This enhanced exposure contributes to the generation of ASCA."
Low MBL is also found in Lupus, otitis media, and a slew of other health issues. (I will devote a future post to MBL's).

Research points to avoidance of Bakers Yeast as a good thing to do for those with ASCA's. But as with most food allergies, you may have to read between the lines to find out where it's hidden. First of all it's in most yeast breads. Sourdough breads, however, can have different strains of yeast, which some folks with ACSA can tolerate and some cannot. Bakers yeast also tends to show up in crackers and many other "flat" baked goods ( I found this list). Many broths, gravy and sauce mixes, marinades, frozen dinners, etc will also have yeast extract as an ingredient, this has been shown to cross react with ASCA's. There is also another source of bakers yeast that, surprisingly enough, even some doctors are not aware of: the hepatitis B vaccine given to newborns, and at six weeks of age and again at six months. The two brands of hep B vaccines used are Merck "RECOMBIVAX HB"! and the GlaxoSmithKline "ENGERIX-B" While it is not my intent to discuss vaccines, from a food allergy stand point it does raise some cause for concern, as ASCA seems to play a curious role in autoimmunity. There has also been some interesting research on untreated Celiacs and a non-response to this vaccine. Here's an interesting article link atCeliac.com I have a few links at the end pertaining to the Heb B virus.

Sometimes just avoiding Bakers Yeast is not enough and one can have problems with many yeasts. Avoiding sugars that feed intestinal yeasts and avoiding fermented foods that harbor other strains of yeast might be required. This is often known as a Yeast-Free diet. The Specific Carbohydrate Diet is highly recommended for rebalance of intestinal flora.

Research:

Serum antibodies against Saccharomyces cerevisiae : a new prognostic indicator in metastatic renal-cell carcinoma

Antibodies to Saccharomyces cerevisiae in Crohn's disease: Higher titers are associated with a greater frequency of mutant NOD2/CARD15 alleles and with a higher probability of complicated disease

IBD serological panels: Facts and perspectives


Anti-Saccharomyces cerevisiae antibodies in patients with Crohn's disease

Anti-Saccharomyces cerevisiae antibody (ASCA) positivity is associated with increased risk for early surgery in Crohn's disease.

Serologic testing with ANCA, ASCA, and anti-OmpC in children and young adults with Crohn's disease and ulcerative colitis: diagnostic value and correlation with disease phenotype.

Diagnostic role and clinical correlates of anti-Saccharomyces cerevisiae antibodies (ASCA) and anti-neutrophil cytoplasmic antibodies (p-ANCA) in Italian patients with inflammatory bowel diseases.

Antineutrophil cytoplasmic antibodies, anti-Saccharomyces cerevisiae antibodies, and specific IgE to food allergens in children with inflammatory bowel diseases.

Anti-Saccharomyces cerevisiae antibodies in inflammatory bowel disease: a family study.

Clinical significance of anti-Saccharomyces cerevisiae antibody (ASCA) in Korean patients with Crohn's disease and its relationship to the disease clinical course.

Anti-Saccharomyces cerevisiae antibodies status is associated with oral involvement and disease severity in Crohn disease.

Predictive value of serologic markers in a population-based Norwegian cohort with inflammatory bowel disease.

Familial expression of anti-Saccharomyces cerevisiae mannan antibodies in affected and unaffected relatives of patients with Crohn's disease.

Seroreactivity against Saccharomyces cerevisiae in patients with Crohn's disease and celiac disease

Diagnostic value of anti-Saccharomyces cerevisiae and antineutrophil cytoplasmic antibodies for inflammatory bowel disease: high prevalence in patients with celiac disease.

Elevated serum anti-Saccharomyces cerevisiae, anti-I2 and anti-OmpW antibody levels in patients with suspicion of celiac disease.

Serological responses to microbial antigens in celiac disease patients during a gluten-free diet.

Anti-Saccharomyces cerevisiae antibodies in coeliac disease.

Anti-Saccharomyces cerevisiae antibodies in Behçet's disease--a familial study.

Comparison of Behcet's Disease and Recurrent Aphthous Ulcer According to Characteristics of Gastrointestinal Symptoms

Anti-Saccharomyces cerevisiae antibodies - A novel serologic
marker for Behçet’s disease


Frequency of ASCA seropositivity in children with cystic fibrosis.

Anti-Saccharomyces cerevisiae antibodies in acute myocardial infarction.

Anti-Saccharomyces cerevisiae IgA antibodies are raised in ankylosing spondylitis and undifferentiated spondyloarthropathy

Yeast Antibodies Predict More Severe AS

Anti-Saccharomyces cerevisiae as unusual antibodies in autoimmune hepatitis.

Anti-Saccharomyces cerevisiae antibodies in primary biliary cirrhosis.

Autoantibodies and prediction of reproductive failure.

Autoantibodies in nonautoimmune individuals during infections

ASCA: genetic marker, predictor of disease, or marker of a response to an environmental antigen?

Candida albicans is an immunogen for anti-Saccharomyces cerevisiae antibody markers of Crohn's disease.

Colonization of mice by Candida albicans is promoted by chemically induced colitis and augments inflammatory responses through galectin-3.

Candida albicans is an immunogen for anti-Saccharomyces cerevisiae antibody markers of Crohn's disease.

Microbial mannan inhibits bacterial killing by macrophages: a possible pathogenic mechanism for Crohn's disease.

Pathogenic agents in inflammatory bowel diseases.

The dyspeptic macrophage 30 years later: an update in the pathogenesis of Crohn's disease

Association of Deficiency for Mannan-binding Lectin with Antimannan
Antibodies in Crohn’s Disease: A Family Study


Food-induced immune responses as origin of bowel disease?

Serum mannose-binding lectin levels are decreased in behcet's disease and associated with disease severity.

Association of HYPA haplotype in the mannose-binding lectin gene-2 with Behçet's disease

Association of mannose-binding lectin gene variation with disease severity and infections in a population-based cohort of systemic lupus erythematosus patients.

Genetic variants of the mannan-binding lectin are associated with immune reactivity to mannans in Crohn's disease.

Mannose-binding lectin deficiency is associated with early onset of polyarticular juvenile rheumatoid arthritis: a cohort study

Concurrent HLA-related response factors mediate recombinant hepatitis B vaccine major adverse events.

The development of rheumatoid arthritis after recombinant hepatitis B vaccination.

Humoral response to recombinant hepatitis B virus vaccine at birth: role of HLA and beyond

Wednesday, May 27, 2009

Chicken and Avacado Salad (SCD, GFCF)

We really like avacadoes, you may choose to not use as many.

1 or 1 1/2 pds. Chicken, cooked, bite size pieces
1 Red Onion, diced
1 Large or 2 Small Tomatoes, diced
1/2 Cup Celery, diced, (optional)
2 large or 4 Small Avacadoes, diced
1/2 Cup Fresh Cilantro, chopped

Dressing:

1/2 Cup Mayonaise
2 TBSP Olive, Vegetable or Flaxseed Oil
2 teas. Chili Powder (homemade blend for SCD'ers)
Salt and Pepper to taste

Put chicken, veggies and cilantro in a bowl and gently toss. Combine dressing ingredients in a small bowl. Toss with veggies. Chill and serve.

Marinated Artichoke and Cauliflower Salad (SCD, GFCF)

1 Head Cauliflower
1 14 oz Can Artichokes OR
1 (8 oz.) Bag Frozen Artichokes
1/2 Red Onion, chopped
1 TBSP Parsley, fresh and chopped (or 1 Teas. dried)

Dressing:
1/2 Cup Olive or Vegetable Oil
3 TBSP. Lemon Juice
1 Clove Garlic, minced
1/2 teas, Dried Basil
Salt and Pepper to taste

Cut cauliflower into bite size pieces and steam for about 8 minutes, just until tender. Prepare artichokes acording to package if using frozen. When both have cooled, combine in a mixing bowl with onions and parsley. Combine dressing in a small mixing bowl or large cup. Whisk until combined. Toss with vegetables and chill overnight.

Monday, May 25, 2009

Orange Creamsicles (SCD)

Hot weather is showing up and it's time for popsicles. Here's a SCD version:

One Popsicle Mold

1 cup of Orange Juice or Orange-Mango Juice
2 TBSP. SCD Yogurt!

Whisk juice and yogurt until smooth. Pout into Popsicle molds and freeze.

Note: For SCD Mango-Orange juice I juice the mangos myself.

Thursday, May 21, 2009

Chapter 2: Pretty little bows...all in a row. Christmas 2007 and Omega-3



As with all of my posts, if you want to get right to the research and skip my babble, just scroll down. I am not a doctor, I draw stuff for a living. This blog is my interpretation of the research. Please research these things on behalf of your health that of your loved ones, and discuss them with your doctor or nutritionist.

When we brought up the idea of trying Omega-3 with our pediatrician he seemed interested. Although he was not familiar with the research with learning disabilities, he had read much about Omega-3 and it's role in many other health conditions. His reply was that it might, at least, be beneficial from a health standpoint even if it did not help with the ASD or speech. We received an ok for Omega-3 and a referral to ECI services to get our child, "G", evaluated, but he was not sure where to go from there. We really didn't know either.

I wondered if Omega-3 might be benificial for me as well, I had suffered mysterious autoimmune issues most of my life. It was worth a try. So on November 1, 2007 we purchased some Omega-3 fish oil capsules from Sam's. I would put 1/2 of a 1000 mg capsule in his sippy cup with is juice (by all means, get a dosage from your doctor if trying this for your child). By the end of the week G's dull, dry hair began to have a gloss to it...mine was still a dull frise. By week two his nails were less brittle and the rough dry skin on his back was gone...my face was still a flaky mess. By week three his babbling had turned from a robotic "Da, lk tk ga la" to a normal babbling sound. He had begun saying "Uh-oh". He began to drink from a straw, showed more interest in playing with his toys and we could swear his eye contact was getting better. His day caretaker thought she noticed it too. Soon he could say tee-tee and doo-doo and was excited to tattle on our chihuahua every chance he could. His temper tantums were drastically reduced in quantity and length. Tantrums could last for hours at a time, now they were 45 min - 1 hour tops. He was also starting to sleep about six hours a night. By Christmas he could be responsive to adults and show a playful side. Strangely, children still seemed mysteriously invisible to him, even when playing near them.

During this time we found out we were pregnant with identical twins (the other one was missed on the first ultrasound and not seen until the second). I was exhausted but hopeful, finding the Omega-3 was helping G. He still had autism but he was noticeably better. It was to be the first in a series of miracles, although we had no idea at the time. We began working on his play skills. I had found several articles on the importance of play for children. Play is how children apply the knowledge they learn, without play the knowledge is not of much use. Helping a special needs child learn to play is vital!!! I remember my brother as a kid, he would sit in the middle of a pile of toys and not play with them. He loved science fiction and had every "Star Wars" toy, but he never really seemed to play. Another unusual thing, he was obviously bright and reading on college level by fourth grade, but it was like he could'nt really do anything with his knowledge. He sat for hours in the middle of his pile of toys, rocking or watching T.V. So I came home from work and played with G every night. Eddie focused on motor skills and speech while I focused on playing with toys. I had found some helpful videos called Teach to Play!, produced by Jenny McCarthy. They gave ideas on how to build play skills and he was responding well.

The week after Christmas we found out we had lost the twins. But that same week something amazing also happened, G began hugging again! We had not had his hugs and goodnight kisses in so long, it was wonderful. I think that's the one thing a mother misses the most, whether your child's hugs are lost to illness, seperation, death, or autism. We spent a whole day on the couch cuddling and watching cartoons. We still do that every chance we get.

By January I had noticed something in myself too, I didn't take nearly as much allergy medicine. I used to depend on it to sleep at night(I did without it during my pregnancies and suffered through the allergies). I also wasn't using up a box of kleenex every couple of days. It had taken a three months but I was starting to get benefits from Omega-3 as well.

Now I was even more fascinated with Omega-3 and continued to find information on it. In what other areas was the deficiency hurting? In what other ways was Omega-3 supplementation helping? I thought of all of the people around me suffering with allergies, inflammation, behavior problems, autoimmune problems and wondered how much could have been prevented? How much money had we spent on allergy medicines and prescriptions? How many times could we have enjoyed our lives more if it were not for these conditions? Our quality of life and our pocket books have both taken a hit! I wondered how the Omega-3 deficient modern diet may affect our pets. If corn fed beef was hurting us, what about dogs, they eat beef too. As it turns out, they are suffering many of the same ailments we are dry skin, allergies, agressive behavior, and inflammatory responses.

One could spend a lifetime researching Omega-3. It appears that if it our diets weren't so defficient in Omega-3 half of the medical and psychiatric communtiy would be unemployed. You can find it tied to just about anything: brain development, aging, dry skin, PMS, and the list goes on. It's role in cancer is still controversial. Some studies point to benefits while others don't, but the research will probably continue for this. If you ever have time on your hands to kill and need entertainment, just Google "Omega-3". What you learn may improve your quality of life.

I found tons of information on the role of Omega-3 supplementation and fish consumption and reduced risk cardiovasculer disease. We've been told to eat a high grain (and thus high omega-6 diet) to prevent heart disease. It seems for some of us, whether we eat a junk diet or "healthy" according to the food pyramid we can wind up with a similar response: Inflammation. I was beginning to think what was taught as a healthy diet was not all it was cracked up to be. If I wanted to take better care of my family I needed to learn more. It all started with a mind blowing chapter in a book on Omega-3, but that's not where it stopped...

Omega-3 fatty acids!

Medline Plus: Omega-3 fatty acids, fish oil, alpha-linolenic acid!

Effects of n-3 fatty acids on autoimmunity and osteoporosis.!

Omega-3 fatty acids in inflammation and autoimmune diseases.!

Dietary lipids and risk of autoimmune disease.!

Role of omega-3 polyunsaturated fatty acids in diet of patients with rheumatic diseases]!

Cod liver oil (n-3 fatty acids) as an non-steroidal anti-inflammatory drug sparing agent in rheumatoid arthritis!

A meta-analysis of the analgesic effects of omega-3 polyunsaturated fatty acid supplementation for inflammatory joint pain.!

The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases.!

Omega-3 Kills Cancer Cells!

Omega-3 Fatty Acids!

Effects of nutrients (in food) on the structure and function of the nervous system: update on dietary requirements for brain. Part 2 : macronutrients.!

Omega-3 fatty acids supplementation in children with autism: a double-blind randomized, placebo-controlled pilot study.!

[Omega-3 fatty acids in psychiatry]!

Omega-3 fatty acid treatment of children with attention-deficit hyperactivity disorder: A randomized, double-blind, placebo-controlled study.!

Amounts of Omega-3 Fatty Acids in Autism!

Correlation between changes in blood fatty acid composition and visual sustained attention performance in children with inattention: effect of dietary n–3 fatty acids containing phospholipids!

EFA supplementation in children with inattention, hyperactivity, and other disruptive behaviors.!

Omega-3 Fatty Acids in Autism and other Neuropsychiatric Disorders!

Roles of unsaturated fatty acids (especially omega-3 fatty acids) in the brain at various ages and during ageing.!

Dietary omega-3 fatty acids for women.!

[Lipids, depression and suicide]!

Dietary supplementation with eicosapentaenoic acid, but not with other long-chain n-3 or n-6 polyunsaturated fatty acids, decreases natural killer cell activity in healthy subjects aged >55 y.!

Omega-3 fatty acids' relationship to canine aggression!

Association of inflammatory markers elevation with aggressive behavior in domestic dogs!

The Effect of Omega -3 Fatty Acids On Canine Atopic Dermatitis!

Dietary fatty acids and cardiovascular disease: an epidemiological approach!

Fish and Omega-3 Fatty Acids!

Dietary fat and cardiovascular disease risk: quantity or quality?!

Dietary fat consumption and health.!

Omega-3 fatty acids and cardiovascular disease.!

n-3 fatty acids and cardiovascular disease.!

Risk stratification by the "EPA+DHA level" and the "EPA/AA ratio" focus on anti-inflammatory and antiarrhythmogenic effects of long-chain omega-3 fatty acid!

Long-chain n-3 fatty acids and mortality in elderly patients.!

Blood concentrations of individual long-chain n-3 fatty acids and risk of nonfatal myocardial infarction.!

Monday, May 11, 2009

Chili Powder (SCD)

Many spice and seasoning blends can have starches or other ingredients for anti-caking that are not listed on the label. Making your own spice blends from individual spices is easy. It is also safer if you have sensitivities to some spices or starches. Our son loves the flavor of chili powder, but has a garlic sensitivity, so this blend was made for him.

6 TBSP Paprika
3 TBSP Cumin
2-3 TBSP Oregano, dried,crushed fine
1 TBSP. Coriander, dried
1 teas. Cayenne
1 teas. White Pepper

Combine in a shaker with an airtight lid.

Saturday, May 2, 2009

Pound Cake (SCD)

This cake is great with strawberries! I've adapted this recipe from William Sonoma's "Savoring Desserts".

8 Large Egg Whites, room temperature
Pinch of Sea Salt
1/3 cup Honey
3 cups Almond Flour
3 TBSP. Vegetable Oil (I use Macademia Oil when I have it)
1/4 teas. Almond Extract (SCD Legal if you're SCD)

Oven 350 degrees. Butter a 4-cup ring mold. I have not tried this recipe in a loaf pan so it may need cooking time adjusted if your using one.

In a mixing bowl whip the egg whites and salt to soft peaks. Add honey and beat until it's stiffer. Fold in almond flour, oil and extract. Pour into prepared pan. Bake until slightly golden and it tests with a toothpick. About 25-35 minutes.

I buy my Almond flour online at Lucy's Kitchen Shop or Honeyville. Whenever I am in the Fort Worth area I get it at the Vending Nut Company. The "Bob's Red Mill" brand sold in stores is too pricey and course.

Wednesday, April 29, 2009

Cream of Cauliflower Soup (SCD) & Loaded Fake Potato Soup (SCD)

Cream of Cauliflower Soup

This recipe is quick and easy. I get lots of ideas from Low-Carb cookbooks and I've adapted this one from "Low-Carb Quick and Easy" by Frances Towner Giedt. I like my soups very creamy so I use yogurt made with half and half or cream. Yogurt made this way is also an excellent substitute for sour cream.

4 Cups Chicken Broth
1 Head of Cauliflower
1/4 teas. Dried Thyme
1 1/2 Cups SCD Yogurt!
Salt and Pepper to taste

Add chicken broth and cauliflower to a large pot. Cover and cook over a medium heat until cauliflower is tender, about 10 to 12 minutes. In small batches, puree in a blender until smooth (you may even need to let it cool a bit first). Return to pot and heat through. Add seasonings. Whisk in yogurt right before serving. Makes 4 servings.

Loaded Fake Potato Soup

Prepare one batch of Cream of Cauliflower Soup (recipe above). Serve with your favorite baked potato fixings: Grated Cheddar Cheese, Bacon, Scallions or Chives.

Friday, April 17, 2009

Chapter 1:It all began with a chapter on Omega 3.....

As with all of my posts, if you want to get right to the research and skip my babble, just scroll down. I am not a doctor, I draw stuff for a living. This blog is my interpretation of the research. Please research these things on behalf of your health that of your loved ones, and discuss them with your doctor or nutritionist.

"Honey, get a load of this", I said to my husband, and then read word for word the entire chapter of the book to him. I had read it several times to myself, thinking "Hmmm...is this real? How could that be?". The title of the book was "The Late Talker, What to do if Your Child Isn't Talking Yet" (Agin, Geng & Nicholl). Eddie listened and replied "What the hell, it's worth a try".
We had discussed the possibilities of having an autistic child before we had even become pregnant. My brother, age 40, has autism, and my mother has a touch of it as well. Even though our little fellow had a rough time from one week age with his gi tract, there was clearly no signs or reasons to worry about autism. He loved attention and knew how to get it. He figured out very early that strangers couldn't resist his smiling face. He would "work the room" everytime we went out to eat. He tried to make eye contact with other diners and loved the reactions he got in return. Sometimes people would come over to let us know what he was up to. This started at about five months of age. Speech started at six and a half months, although he seemed to babble almost from the beginning. At eighteen month of age he had about 10 words he could use. When he wanted something he would look at you and say "This". He spent his entire eighteenth month sick with sinus infections and strep throat. It seemed to hit from out of nowhere. He took three prescriptions for antibiotics that month, which produced butt scalding diahhrea. His appetite slowely decreased from there, and so did his sleep scheadule. He could scream all night, and then fall asleep from exhaustion at about 7 a.m. and sleep until 9 a.m. His speech disappeared too. It started with him going into the kitchen, looking towards the fridge and letting out a blood curdling scream, followed by a complete meltdown. We thought the terrible twos had shown up with a vengeance. Meltdowns became a frequent part of our life. But he still enjoyed getting smiles from strangers and crackers, magnets and other objects were played with as though they were cars. There was still no reason to suspect autism.
One year and several prescriptions of antibiotics later, the speech was still not coming back. I had purchased some books on late talking toddlers hoping to find out what we could do to help the process. The book "The Late Talker, What to do if Your Child Isn't Talking Yet" (Agin, Geng & Nicholl) was just what I was looking for. It discussed when you should seek therapy, what kind of testing to expect, etc... very basic stuff. The first thing that got my attention was warning signs they listed for autism: staring at lights, lining up objects, lack of eye contact, any loss of aquired skills, etc. Our child had slowely drifted that direction in the past year. Then it included a chapter that totally blew my mind. It was about something called Omega-3. Scottish researcher, Gordon Bell,! father of an autistic child, had noticed that almost all autistic children had signs of omega-3 deffieciency...dry skin, brittle nails, etc. His study and several others found a noticeable reduction in autistic symptoms when supplemented with EPA, an omega-3 fatty acid. Parents with non-autistic speech delayed children had heard about the study and tried it on their own children. Many of the children began speaking, some within days, others took longer. We decided to discuss this with our doctor at the next visit. In the meantime I delved into online research, trying to understand how this could work. My first stop was wikepedia.com! which I would recommend to everyone to at least read what they have on Omega-3, even if you and your family are healthy. The more I read about Omega-3's and how important they are to our immune systems and how lacking they are in the modern diet, I thought "Holy Crap" everyone needs to know this stuff.

Omega-3's and Omega-6's are called EFA's(Essential Fatty Acids). The "essential" means that we desperately need them AND we are unable to produce them ourselves, so we must get them from our diet. The immune system uses Omega-3's for an anti-inflammatory response and Omega-6 for inflamation. If you cut your finger then your body uses Omega-6 to provide some swelling to stop the bleeding. It uses Omega-3 to keep you from swelling too much. You need the right balance of EFA's in your diet to keep you immune system in balance. Omega-3s are found in some fish, walnuts, flaxseed, some beans, grass fed meat, winter squash and olive oil(small amount). Omega-6's are found in grain oils, especially corn oil. The American diet has made a huge shift from animal based fats to vegetable fats, upping our Omega-6 consumption. At the same time our Omega-3 consumption has drastically dropped. One category has almost been eliminated completly from our dinner plates: grass fed beef.

Here's what happened. Grasses have Omega-3's in them. Cows eat the grass and then we eat the cows, getting a dose of Omega-3 for ourselves. Since the 1940's commercial beef has shifted completely over to feeding the cows a high corn, and thus high Omega-6 diet. And the cows? They are worse for the wear as well. Cows were designed to eat grass, not to be penned into feedlots and stuffed full of corn. Most of the cows would not survive this diet even if they were not made into steaks. The same is true of poultry who are now on high grain diets. We now get lots of Omega-6 from the vegetable oils and meat we eat and almost no Omega-3's. This means we are eating our way into inflamation. Heart disease, auto-immune problems, allergies, ADHD, autism, depression, even common hayfever have all been rising in epedemic proportions since we switched our eating and agricultural habits.

Research and Articles
Long links may need to be copied and pasted into your browser window

Fatty acid tied to depression and inflammation1

Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases!

Omega-3 fatty acids supplementation in children with autism: a double-blind randomized, placebo-controlled pilot study!

Omega-3 fatty acids as treatments for mental illness: which disorder and which fatty acid?!

Allergic sensitisation and allergic rhinitis are associated with n-3 polyunsaturated fatty acids in the diet and in red blood cell membranes.!

Dietary modification of inflammation with lipids!

Omega-3 fatty acids: a comprehensive review of their role in health and disease.!

Functional foods for health: focus on diabetes.!