Grilled Leg of Lamb

  I love that we now have access to Australian lamb through Costco. Like I have mentioned before, Australian lamb is basically grass fed. Though lately I hear 15% of their lamb is being finished off with grain and this is not good, it is still so much better for you than our feed-lot beef.

My oven broke this past week, and so I was on the lookout for ways to cook my boneless leg of lamb. Hunting about on the internet, I came across this recipe. I didn't marinate it overnight, but I did marinate it all day. Plus, I don't really like mustard in my marinades, so I left this out. I also used a legal SCD wine. When grilling the lamb, I turned on 2 of the burners and left the third one off. I cooked the lamb on the off burner side. It turned out beautifully; and so juicy! This was a keeper.Oh! Grill up some asparagus when in season and your meal is complete. I just sprinkle my asparagus with olive oil, salt and pepper them, and add a bit of garlic granules...grill to desired doneness. Easy!

  Ingredients

• 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
• 8 garlic cloves, peeled, divided
• 1/2 cup whole grain Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons fresh lemon juice
• Nonstick vegetable oil spray
• Fresh rosemary sprigs and fresh Italian parsley sprigs 

1. Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
2. Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
3. Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.

Juice Glorious Juice

Spent the day deep in fruit and vegetables. My kitchen looked so neat in the morning and it was quickly chaos with all the chopping but I love the benefits juicing can provide. It is best, I suppose, to juice each day, all nice and fresh, I just don't have the time. So when I have gathered the ingredients, and they are so abundant at this time of year, I juice away making all kinds of varieties. They are then poured into glass jars and labeled and placed in the freezer for daily use. I particularly love the tall pint 1/2 jars and I top them with the reusable white plastic canning lid. The jars and lids can often be found at Walmart or online at Amazon. White lids here.
These jars fit perfectly in the door of my freezer, the labels can be seen clearly, and they can be grabbed quickly. You can either place in the fridge for the next day, or these jars can be taken with you and drunk slowly as it melts throughout the day. 

A wonderful book I use for recipe ideas:  piece

Classic Green Lemonade
2 stalks celery
1 small cucumber
1 apple, cored and seeded
1-inch piece ginger, peeled
3 leaves Swiss chard or kale
1/2 lemon

1. Wash and prep all ingredients.
2. Juice all ingredients.
3. I actually strain through my nut bag to get out all chunks which might get through the juicer. I love just juice. 

Soothing Green
4 leaves Swiss chard
1 cucumber
3 to 4 tablespoons mint leaves, tightly packed
3 cups honeydew melon cubes

1. Wash and prep all ingredients.
2. Juice all ingredients.



Green Me Up
2 small stalks of celery
1 cup pineapple cubes
1 Bosc pear, cored and seeded
2 leaves Swiss chard
2 leaves kale
1/4 cup parsley, leaves and stems, tightly packed
1 cucumber

Sweet & Sour Green
1 small cucumber
3 stalks celery
1 cup spinach, tightly packed
1 cup pineapple cubes
1 naval orange, peeled

Sweet Greens
2 1/2 cups watermelon cubes
2 cups spinach, packed
1 cucumber
1/4 lime

Root Power
1 small beet
2 Granny Smith apples, cored and seeded
4 medium carrots
1/2 daikon radish
1 cucumber
1-inch piece ginger, peeled

Immune Boost
4 large carrots
2 navel oranges, peeled
1/2-inch piece turmeric root
pinch of cayenne pepper

Blueberry lemon-aid
2 small cucumbers
1 cup blueberries
2 Granny Smith apples
1/4 lemon, peeled
3 tablespoons mint leaves, tightly packed

So, that is just an example of a few recipes. This book is packed with hundreds more recipes, lots of information on various products, lots of information on buying a juicer...great book all around to have on the cooking-juicing shelf.

Grilled Flank Steak Kabobs

Warmer weather has set in here in the Deep South. That means the meats can get on the grill and taste so much better than oven cooking.

Flank steak is one of those meats that you look at in the grocery store and wonder what you can do with it. Well here is one recipe that is rather easy (grilling meats usually is) and juicy and tasty. Sometimes this cut of meat can be tough, even when you marinade it, but along with the marinade this recipe has you slicing the meat thin, which I believe helped. So now, when Whole Food has some grass-fed flank steak for sale, I will buy up a few slabs to keep on hand for this recipe. It doesn't hurt that this cut is usually at a lesser cost than the london broils, or rib-eyes!

1 1/2 pounds beef flank steaks
1 cup dry red wine
1/4 cup olive oil
1/4 cups minced shallots (I used onions because I never seem to have shallots on hand)
6 cloves of garlic, minced
1 tablespoons of snipped fresh rosemary (grow those herbs people!)

1. Slice the flank steak against the grain into 1/4-inch slices. Place meat in a 1-gallon resealable plastic bag set in a shallow dish.
2. For marinade, in a small bowl combine red wine, olive oil, shallots, garlic and rosemary. Pour marinade over the meat in the bag. Seal the bag and turn to coat meat. Marinate in the refrigerator for 2-4 hours, turning occasionally.
3. On metal skewers, or soaked (30 minutes) wooden ones, thread the meat accordion style. Place the steak kabobs on a grill rack directly over medium heat. Cover and grill for 8-9 minutes, turning kabobs halfway through grilling. 

Serve with your choice of vegetables. I served mine over some spaghetti squash. But some grilled carrots or grilled asparagus would be nice too.

Apple Cake

This is another sweet dessert that can be eaten any time of day. Made with healthy nut flour and loaded with apples and a bit of citrus and dried fruit. After it cools, I like to slice it and freeze for later eating.

2 lb apples (about 5 medium-sized)
2 cups almond flour
1 Tbsp ground cinnamon
1/2 tsp of allspice
1/2 tsp salt
2 tsp baking soda
4 large eggs
3/4 cup honey
2 tsp vanilla extract
1/4 cup freshly squeezed lemon juice

Optional: I like to add about 3/4 cups of nuts and 1/2 cup of raisins when folding in the apples.

1. Preheat the oven to 325°F and grease a 10-inch springform pan.
2. Peel and grate the apples, and then add the lemon juice.
3. Combine the almond flour, cinnamon, allspice, salt, and baking soda in a large bowl.
4. In a small bowl, lightly beat the eggs; then mix in the honey and vanilla.
5. Add the wet ingredients to the dry and mix thoroughly. Quickly fold in the apples. You should try and move through this step quickly to take advantage of this chemical reaction, which will help to create a really high and light cake.
6. Bake for 30 minutes.
7. After 30 minutes, cover with aluminum foil which has been sprayed with oil. Bake until the cake is firm on the sides but softer in the middle, about 45 more minutes.
8. Remove from the oven and let the cake cool before releasing it from the springform pan.

Beef Roast With Dried Fruit

 Roast, there is nothing so simple when one is prepared in a slow-cooker and nothing so delicious!

1 onion
2-4 pound pot roast, preferably grass fed
11 ounces dried fruit (apricots, prunes, apples), sulfur free
3/4 cup of Cabernet Sauvignon
1 cup water
1 clove garlic, minced
1/4 cup honey
1 teaspoon parsley flakes
1 bay leaf
1/4 teaspoon cinnamon
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme

In a small bowl mix together the salt, pepper and thyme and sprinkle onto the roast all over. Heat a pan with 2 tablespoons of coconut oil with medium heat. Brown the roast on all sides. Slice the onion and place in a Crock-Pot with dried fruit, Cabernet, water, garlic, honey, cinnamon, and any leftover salt, pepper and thyme. Mix well. Place roast on top and cover and cook on low for 8-10 hours.

Serve with white rice (if not on an SCD diet) and vegetables.

Trail Mix Granola Bars

I just bought the new cookbook: Against All Grain by Danielle Walker at Costco the other day. This cookbook did not disappoint. Though I haven't tried many of the recipes, her other book: Against the Grain, had many tasty grain-free recipes and ideas how to keep one's appetite satisfied.

A caution for those still suffering from symptoms, try to keep away from as much honey as possible. So, eat this bar with caution. Eat only one at a time and see how your body responds.

They are delicious and can give you much energy, but know your body and how it responds to foods. Some people are sensitive to honey, some to nuts and some to dried fruit, and if you are fortunate your body can handle all three. But I say again, know your own body.


Trail Mix Granola Bars

1/2 cup of honey
1/2 cup of almond butter, or nut butter of choice (not peanut butter)
2 tablespoons coconut oil
1 teaspoon of vanilla extract
3/4 cup pecan halves
3/4 cup of cashews
1/2 cup of almonds
5 large pitted dates, soaked in warm water for 15 minutes
1/4 cup of shredded unsweetened coconut
1/4 cup of raisins
2 tablespoons of unsweetened dried cranberries
1/2 cup of dark chocolate pieces (optional, not allowed for SCD diets)

1.  Line a 9 x 13 inch baking dish with parchment paper.
2. Place the honey, almond butter, oil and vanilla in a saucepan over medium heat. Bring to a boil, stirring constantly to avoid burning, then lower heat to simmer for 10 minutes continuing to stir.
3. Meanwhile, place the pecans, cashews, almonds, and dates in a food processor and process until the mixture resembles course sand. Add the coconut, raisins, cranberries and chocolate if desired. Pulse a few times to combine and chop up ingredients.
4. Remove the honey mixture from the stove and stir in the nut mixture.
5. Spoon the mixture  into the baking dish, spreading it out with the back of the spoon.
6. Place a piece of parchment paper on top and use your palms to press the mixture evenly into the pan. Pack it down as tightly as possible to allow the mixture to cohere.
7. Remove the top piece of parchment and place the dish in the freezer for 2 hours.
8. Remove from the freezer and lift the mixture out of the pan using edges of the parchment paper. Cut into even rectangle-shaped bars with a knife. Store in the refrigerator.

Turkey Butternut Hash

Several weeks ago, a young mother shared a similar recipe for a quick-one skillet meal. I thought it a wonderful and quick idea, but needed to tweak the recipe a little to make it SCD complaint.

First, the bacon needs to be nitrate, preservative, and sugar free. The one company I found that makes a wonderful bacon is Pederson's Natural Farm. I found this bacon at Whole Foods. If you cannot find this bacon or one like it, just leave it out. Yes, everything tastes better with bacon, but your health will thank you if you keep away from the chemical ridden and sugar filled version we have our grocery shelves.  Instead of using the sweet potatoes I substituted butternut squash, and to compliment this sweet vegetable, I added one teaspoon of Garam Masala; this is an interesting Indian spice blend.

So here is a quick and easy meal and oh, so good for you! And yes, it freezes really well. So make a large batch and freeze in glass, single, serving dishes.

Turkey Butternut Hash

1/2 pound of bacon, diced
3 garlic cloves, minces
1 onion, diced
1 butternut squash, peeled, seeded and cubed
2 pounds of ground turkey
4 handfuls of spinach, stems removed

1. In a large skillet over medium-high heat, cook the bacon until soft, not crisp.  Add the onion and cook 2-3 minutes and then add the ground turkey and garlic.  Cook the meat fully, stirring and breaking it up. Right before meat is done, add the cubed butternut, garam masala and stir and cover. Turn heat down too medium-low and cook until squash is barely tender. You don't want to cook the squash so long that it becomes mushy.
2.  Add the spinach and cover again, cooking for 2 minutes more, just until wilted. Then salt and pepper to taste.

Experiment with this recipe. It is forgiving and flexible. Change up the spices and add the ones that are your favorites. Serve with some SCD legal crackers for a one bowl-wonder meal.

Making Your Own Spice Blends and Oven Baked Rib Recipe

When you spend extra money and time gathering fresh and organic ingredients to cook with, don't forget the spices and herbs. Looking at the ingredients on the labels of many pre-made spice blends I was concerned with some of the ingredients. Tony's Cajun Spice blend may contain milk, soy or wheat as their label says.

Many of the garlic salt blends have sugar as one of their ingredients. And most important, I noticed that buying bulk organic spices and growing my own provided me with an array of flavors not found in the store. My favorite place to get my dried herbs is from my own garden and the other spices are bought from Mountain Rose Herbs

Smoky Seasoning
1/4 cup smoked paprika
4 teaspoons of orange peel powder
2 teaspoons garlic powder
1 teaspoon of onion powder
1 teaspoon of ground cloves
1 teaspoon dried basil, crushed well
1/2 teaspoon cinnamon

In a small bowl combine the above ingredients and mix well. Store in an airtight container (I use labeled canning jars) at room temperature. This will keep for 6 months. Double the recipe if you like, I do!

Oven Baked St. Louis Style Ribs
One of my favorite ways to use this spice blend is to rub it generously on St. Louis Style pork ribs. Using a knife, cut rib portions in half to fit into a deep dish 9x13 inch pan. Cover pan with foil and let sit for one hour. Bake for about 3 hours at 300°F or until rib meat pulls away from bones easily. During the last hour of cooking drizzle honey over the top of the ribs, sprinkle with salt and pepper, and continue baking uncovered.

Cajun Spice Blend
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme, crushed
2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried oregano, crushed

In a small bowl  combine the above ingredients and mix well. Store in an airtight container (I use labeled canning jars) at room temperature. This will keep for 6 months. I will double the recipe and keep in these cute plastic spice containers so my son, who loves this spice on eggs, can sprinkle it easily.  Note: Notice that this spice blend or others does not include salt. Personally, I like to salt my foods separately. Salting foods is a personal taste, some like their foods salty, some do not. This allows you more control over the spiciness of a food, which is different from the saltiness of a food.

Jamaican Jerk Seasoning
1 tablespoon onion powder
1 tablespoon dried thyme, crushed
1 1/2 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
 1/2 teaspoon cloves
 1/4 teaspoon cayenne pepper

In a small bowl combine the above ingredients and mix well. Store in an airtight container (I use labeled canning jars) at room temperature. This will keep for 6 months. Double the recipe if you like, I do!

Kale Chips

I have been trying to get out in the garden a bit each day to weed, plant, fertilize and clean up the winter mess. To my surprise, I found a bunch of kale that I had planted last fall just ready for harvest. Louisiana can be like that if the winters are mild: you find bits of plants here and there that you forgot you even had. So, I picked a cookie sheet full and brought them in to make some kale chips. This really is a good way to eat this vegetable. I juice kale as well, but if you cook these right, and season them to your liking, they are delicious and crunchy.

Kale Chip Tips:
1. Tear the leaves of the thick woody stems into large or medium sized pieces
2. Wash the leaves thoroughly and dry very well. If you don't dry them properly they will be soggy instead of crunchy when cooked.
3. Place them on a cookie sheet in a single layer. In this way, they will cook evenly.
4. Cook them slowly in a 300°F oven for about 25 minutes, turning once, halfway through.
5. Let cool 3 minutes on the baking sheet. This will allow them to crisp up even more.

Kale Chip Recipe
1. Tear leaves into large bite size pieces and place onto cookie sheet in a single layer.
2. One cookie sheet of kale will need about 1/2 tablespoons of olive oil or melted coconut oil.  Sprinkle oil onto kale and rub oil into the leaves, mixing well and spreading kale out into a single layer again.
3. Sprinkle desired seasoning. Ideas: sea salt and pepper, garlic salt, smoked paprika, or onion powder.
4. Bake as described above...and then watch them disappear. They can be stored in glass container.

On the SCD diet, it is best not to eat your greens raw, but this is a wonderful way to get a bit of those kale nutrients. Don't forget to add kale to smoothies, or even to a morning omelet. And of course, plant them into your garden. Greens are so easy to grow in pots as well. With kale and other greens, you can cut only the leaves you need and the plant will keep on growing.

Banana Blueberry Muffins

One of the biggest triggers for many people suffering from IBS or IBD, or really, any autoimmune disease is sugar. Though honey is allowed on the SCD diet, and maple sugar also is allowed on the Autoimmune Paleo, eating too much of these sweeteners can throw you into a flare.  If you are struggling with a flare, or you feel things heading towards a flare try getting rid of baked goods made with honey, or limit yourself to one baked good a day and see if there is an improvement.  These items are good for snacks or breakfasts, but too much of a good thing may not be what your body needs. 

This recipe is made with only fruit as a sweetener.  They are quite good dotted with a bit of butter, or if you want them sweeter, and can handle it, add a bit of orange-honey butter.

Banana Blueberry Muffins
3 cups almond flour
1/4 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoon grapeseed oil
3 large eggs
2 cups of mashed very ripe bananas
1 cup of frozen wild blueberries (rinse lightly and drained)

Preheat the oven to 350°F. Spray muffin tins with coconut oil, or line with paper liners.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

Orange Honey Butter 8 tablespoons butter, softened 5 tablespoons honey 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice With an electric mixer, beat the above ingredients together until fluffy.

Cranberry Kombucha Jello

Found this website the other day and thought I would share it with everyone.  Carrie Vitt has a blog, deliciouslyorganic.net, and two cookbooks that might be of interest also: Deliciously Organic and The Grain Free Organic Table.  Her story is a compelling one, since she has been in remission for her autoimmune disease, a thyroid condition knows as Hashimotto's, for over 5 years.  She has done this through diet and detox, and no drugs.  I am always encouraged by hearing people's stories of success. Below is a recipe for those who make their own Kombucha, a healthy probiotic drink. If you haven't added grass-fed gelatin to your diet, now is a good time.  Gelatin does wonders for inflammation.  Though the best place to get this gelatin is from home-made beef bone broth, this is the next best thing.  Amazon, my new best friend, carries some brands of grass-fed gelatin.  Some type of gelatin eaten or drunk each day will help in the battle with inflammation.

Cranberry Kombucha Jello

Adapted from The Big Book of Kombucha (coming out March 2016)
1/4 cup minced fresh cranberries (I used frozen)
1/4 cup honey
2 tablespoons grass-fed gelatin
1/2 cup water
4 cups cranberry kombucha 
Place the cranberries and honey in a medium sauce pan over low heat. Stir the mixture constantly, until the honey is melted and smooth. Pull off of the heat and let the mixture sit for 10 minutes.
Meanwhile, combine gelatin and water in a measuring cup and let sit for 5 minutes (this allows the gelatin to bloom). Spoon the gelatin mixture into the honey mixture and heat over low heat, whisking constantly until gelatin is dissolved, about 2 minutes. Slowly whisk in the kombucha.
Pour mixture into an 8×8-inch baking dish and refrigerate for 3-4 hours, or until firm. Serve alone or with whipped cream.

Grain Free Sandwich Bread

This recipe comes from the cookbook: Cooking for the Specific Carbohydrate Diet (SCD).  This bread recipe is very versatile, and though I use cashew butter, any nut butter can be used.  The color might be darker, say if you use almond butter, but the texture will be the same.  If you like French toast, create a loaf especially for French toast by adding an additional 1/2 tablespoon honey and 1 teaspoon ground cinnamon to the batter.  Slice the bread, dip each slice in a beaten egg, and fry on both sides in a buttered frying pan.

The recipe in the book calls for a 3 1/2 x 7 1/2 inch loaf pan.  My pan is a bit larger than that, so instead of doubling the recipe I use 1 1/2 of the recipe and increase the baking time to about 50 minutes instead of the 40.  I keep this in the refrigerator, and it lasts for weeks...well, it would if we didn't eat it so quickly.

This bread really is a good substitute if you want a grain free alternative...and so easy to make!

3/4 cup smooth nut butter (I use almond or cashew)
4 eggs
1 tablespoon honey
1/4 cup nut flour (I use almond flour)
1/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat your oven to 350°F.
2. Using a mixer or food processor, blend together the  nut butter, eggs, and honey until creamy.
3. Add the remaining dry ingredients to the batter and blend until creamy.
4. Pour the batter into a baking pan and bake for 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
5. Let cool and slice.  Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so.

Lamb Chops with Shallot, Mint, and Oregano Rug

Lately, I have switched to shopping at Costco instead of Sam's.  They carry many organic items which I am excited about: raw honey, almond flour, jam, eggs, spinach, carrots, berries, frozen fruit, flour, coconut flour, chicken and yes, lamb.  I am glad I can now add lamb to our diet.  This lamb is from Australia, where they practice humane raising of their sheep, without hormones, antibiotics and pesticides.  When trying to combat digestive issues, it is best rotate your diet.  Everything you eat, including meat, should be on a 4 day rotation.  Adding lamb, enables us to do this.

I love going out into my garden and finding oregano and mint still growing strong!  Whether creating your own spice blends or snipping herbs fresh from your garden, growing herbs is a must for easy preparation of tasty recipes like this one below.

Lamb Chops with Shallot, Mint, and Oregano Rub
2 tablespoons finely chopped shallot (or onion)
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh oregano
4 teaspoons Mediterranean Seasoning (see recipe below)
4 teaspoons olive oil
2 cloves garlic, minced
8 lamb rib chops, cut about 1 inch thick

1.  In a small bowl combine shallot, mint, oregano, Mediterranean Seasoning, and olive oil.  Sprinkle rub over all sides of the lamb chops; rub in with your fingers.  Place chops on a plate; cover with plastic wrap and refrigerate for at least hour or up to 24 hours to marinate.
2.  Heat grill, place chops on the greased grill rack directly over medium heat.  Cover and grill to desired doneness, turning once halfway through grilling.  Allow 12 to 14 minutes for medium rare (145°F) or 15 to 17 minutes for medium (160°F).

 Mediterranean Seasoning
2 teaspoons fennel seeds
1 teaspoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons preservative-free granulated garlic
1 teaspoon dried lemon peel

1. In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until freagrant, shaking skillet occasionally.  Remove from the heat; cool about 2 minutes.  Transfer seeds to a spice grinder; grind to a powder.  Add rosemary; grind until rosemary is coursely ground.  Transfer fennel and rosemary to a small bowl.  Stir in oregano, thyme, garlic, and lemon peel.  Store in an airtight container at room temperature up to 6 months.

Rosemary Raisin Almond Pulp Crackers

Homemade almond milk is a common item in my fridge these days and I now have all this expensive almond pulp left over.  It didn't take me long to find these crackers over at  Against All Grain.  At first, they took a little learning curve to make, but now I can make them in less than 15 minutes.  Having a food processor, some parchment paper, a few rosemary plants, and other ingredients on hand help this recipe come together easily.

Rosemary Raisin Almond Pulp Crackers

1 cup almond pulp
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons raisins or cranberries
2 teaspoons flax seed, ground
3 teaspoons sunflower seeds
1 sprig of rosemary, leaves stripped from stem

1.  Place all ingredients in the food processor and pulse until chopped.
2.  Remove dough onto parchment paper cut to size to fit a flat cookie sheet.  Shape dough into ball and flatten a bit shaping into rectangle.  Place another parchment sheet on top and using a rolling pin roll out until about 1/8-1/4 inch thick.
3.  Remove top parchment sheet and cut dough with knife into squares or rectangles.  Slide the parchment of scored dough onto a cookie sheet.
4.  Bake for about 24 hours at 120°F or until crisp.

Egg Drop Soup With Scallions, Mushrooms and Bok Choy

 

With Beef Bone Broth and shitake mushrooms this is a great immune boosting soup.  

3 tablespoons coconut oil
2 shallots
1 2-inch piece fresh ginger, peeled and cut into very thin matchstick-size strips
1 star anise
1 pound shitake mushrooms, stemmed and sliced
1 teaspoon five-spice powder
1/4 teaspoon black pepper
8 cups Beef Bone Broth
1/4 cup fresh lemon juice
3 large eggs
6 scallions, thinly sliced
2 heads baby bok choy, cut into 1/4-inch-thick slices

1. In a large pot heat coconut oil over medium heat.  Add shallots, ginger and star anise.  Cook and stir for about 2 minutes or until shallots are translucent.  Add mushrooms; cook and stir for 2 minutes.  Sprinkle five-spice powder and pepper over mushrooms; cook and stir for 1 minute.  Add Beef Bone Broth, and lemon juice.  Bring mixture to simmering.
2.  In a small bowl beat eggs.  Drizzle beaten eggs into simmering broth, swirling broth in a figure-eight motion.  Remove soup from heat.  Stir in scallions.  Divide bok choy among large warmed bowls.  Ladle soup into bowls; serve immediately.

Note: This soup can be frozen and served up with the greens when needed.

Phase 2 Foods on the SCD Diet

OK, phase 1 foods have probably been all added to your diet by now.  You should be feeling so much better.  Your symptoms should be diminishing also.  If you haven't seen much improvement, before going onto phase 2 there is one thing you can try taking out of your diet to see if things improve, and that is eggs.  Some people are bothered by eggs, and so for about 1-2 weeks, try taking out eggs and see if things improve.  Doing without eggs, can be very difficult, and so I hope you are not someone who has to, but feeling well and healthy is worth it!

But, if things are going well, and you are finding relief, now is the time to go onto Phase 2 , and add more foods to your diet.

A Quick Look at Phase 2 Foods:

Vegetables
asparagus, green beans, mushrooms, pumpkin, winter squashes, artichokes, cucumber, and watercress.
If you do not have an autoimmune condition you can also add peppers and tomatoes, but many people believe night-shade vegetables should never be eaten.  Again, try them cautiously, and see how your body responds.  Also, do not include spaghetti squash in phase 2.

Fruits
pineapple, plum, apricot, avocado

Nuts
Homemade Milks:
blanched cashew, blanched hazelnut, macadamia, coconut
Nut Oils:
pecan, coconut, olive oil, almond
Nut Butters:
pecan, blanched almond

Meats
beef, turkey, lean pork, lean game, fish, legal bacon (preservative, nitrate and sugar free), eggs

PDF of Phase 2 Foods

Follow the same procedure as in Phase 1, continue adding one food item to your diet every 4 days.  Continue to write in your journal, continue to pay close attention to how your body reacts to the foods, and continue looking for those recipes that will keep you motivated to cook and eat what you cook.  Also, don't forget to continue peeling all of your fruits and vegetables as much as you can, and cooking them.  This starts the digestive process and allows for your body to process them easier. Juicing is another way to add these foods to your diet.

In this phase, I began adding juicing to my schedule.  There are many articles on the internet that explain the various kinds of juicers available and reasons for this kind or that kind, but what I have found is that the masticating juicers (my favorite brand: Omega) seem to provide the best juice.  The reason I added juicing to my already busy schedule, is that it allows me to provide a wider variety of vegetables and fruits to our diet and this juice is very easy to digest.  My way of juicing: I buy cucumbers, celery, apples, lemons, pineapple, watermelon, plums, apricots, kale, chard, ginger...whatever other fruit that might be in season and create various quart size jars of different flavors of juice.  And I freeze them!  This allows me a couple of weeks worth of juice.  Yes, my freezer is full of  juice, chicken and beef broth, waffles, muffins, and several days of lunches and dinners in individual glass, microwavable containers.

Besides a juicer sitting on the kitchen counter, another item that gets constant use is the food processor.  In Phase 2, nut butters are added to the diet, and the food processor does a beautiful job of making them.  There are also many other recipes that I use this machine for and now cannot see how I can survive without it.  Nut butters are a wonderful snack, alone or on bananas and apples.  When I make them in the food processor, I will add coconut oil a bit at a time to create a smooth and creamy nut butter.  Cashews are a very dry nut, so they take a bit more coconut oil than other nuts.

Cooking Spinach

Spinach is another of the vegetables in Phase 1 of the SCD diet.  If you have symptoms if intestinal distress greens should never be eaten raw, they are difficult to digest and even when cooked.  Not only do they taste good cooked in the following ways, very easy, but I do find that I can enjoy them thrown in a smoothie.  This is the only way I can eat them without cooking.  

Garlic Sauteed Spinach

Ingredients
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Directions

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Quick and Easy Sauteed Spinach

 Ingredients

1 tablespoon of extra-virgin olive oil

1 10-ounce bag of spinach leaves

1 1/2 teaspoon garlic salt

1/4 cup Parmesan cheese

Directions

Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Acorn Squash Recipes

Acorn squash is also one of the vegetables in phase 1.  I like this squash because it is easy.  You don't have to peel it, just cut it in half, scoop out the seeds and fill it with spices or meats.

Honey Butter Cinnamon Acorn Squash

Cut Acorn Squash in half and scoop out seeds.  Lay the squash face-down in a roasting dish and add 1 to 1 1/2 cups of water to the dish.  Cook for about 45 minutes at 375 degrees.  Take the squash out of the oven and place face-side-up.  Add 1/2 tablespoon of butter to each half, sprinkle with salt and pepper, sprinkle with cinnamon and swirl a little honey over the squash.  Return squash to oven and roast a little longer till desired tenderness is reached.  This recipe is very versatile.  You can add any spices you would like.  I like my squash on the sweet side.

Stuffed Squash
Acorn squash can be stuffed with a nice ground meat mixture of your liking.  Use one of the meat patty recipes in my recipe section of this blog. Place the cut side up of the squash into a roasting pan sprayed with a vegetable or coconut spray.  Add about 1 cup of  water to the pan.  Place about 1/3 cup of a meat mixture of your choice inside the squash and bake at 375 degrees for about 50 minutes.



Vanilla Bourbon Baked Balsamic Acorn Squash
1 acorn squash
1/3 cup maple syrup or honey
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons bourbon
2 tablespoons butter
few pinches of nutmeg
Preheat oven to 375.
In a bowl, mix syrup, vinegar, lemon juice, vanilla and bourbon together. Cup acorn squash in half and brush mixture on top with a pastry brush. Set squash cut side up in a baking dish. Bake for 20 minutes.
Remove from oven and brush mixture over squash again. Pour remaining mixture into each squash cavity equally. Top with 1 tablespoon butter each and a sprinkle of nutmeg. Bake for 20 more minutes.
This makes a wonderful dessert!

Zoodles

This little instrument makes the best substitute for pasta.  It will make use of zucchini or yellow squash to make what has become known as zoodles or vegetable pasta.  When these noodles are cooked and sauces added or other ingredients, it can make a complete meal or a wonderful tasting vegetable side dish.  I found this particular one at Amazon, but recently, I have seen them at Walmart, Target or Cosco.

 Zucchini is a vegetable that is added to the SCD diet in phase 1.  When it is first added, or if you are experiencing symptoms, you should peel the zucchini first before using it in your recipes. Otherwise this vegetable, or fruit can be eaten with the peel.

Below are some recipes I have enjoyed cooking with the noodles you can make with this unique tool.




Simple Zoodles Only
After making zoodles with your noodle making tool, toss them with 1-2 tablespoons of olive oil and salt and pepper.  Heat a pan under medium heat and add noodles.  Cook until desired tenderness.  I serve these with meat patties or meatballs.

Later on, in your diet, when onions and mushrooms are added, chop up some onions and mushroom and saute in olive oil for 4-5 minutes and then add zucchini needles and cook an additional 3-5 minutes or until desired tenderness is reached.  Toss in some roasted walnuts and cooked chicken and you have a one-bowl meal! 


 

Now on a strict SCD Diet you can eventually have feta cheese and tomatoes, but you may never be able to tolerate these two items.  If this is the case, just leave them out.  I love the idea of adding pesto, nuts and fresh basil to zoodles.  With recipes, always remember you can add what you like and leave out what you don't.  Use recipes as jumping off points for creative cooking.  Take notes as you do so, and write out your own recipes that work for you. This recipe reminds me of something I will bring up again...grow herbs!  Basil is worth growing, for the sole reason of making pesto.  Make lots of pesto and freeze it for winter use.  One day soon, I will add a pesto recipe.

But take the time to grow your own herbs.  Nothing is more enjoyable.  They are easy, they smell wonderful, and oh! so tasty.

Zoodles and Pesto
Ingredients

• 1 medium sized zucchini
• 1 cup of fresh basil leaves
• 1 tbsp of pesto (make it yourself)
• Dash salt and pepper
• A good handful of cherry tomatoes
• A handful of walnuts
• Optional:
• ¼ cup of feta cheese

Instructions

1. Use a spiral maker to get those lovely zucchini noodles aka zoodles. If you don’t have that magical thingy, you can also simply dice up the zucchini.
2. Off it goes into the pan with a little bit of olive oil. Set it on medium heat.
3. Cut the cherry tomatoes in halves and add them to the pan. Also add a nice handful of walnuts.
4. Give it a nice toss. After around 7-8 minutes add the pesto and give it another toss.
5. To finish off the zoodles garnish with basil leaves (and feta cheese, if you have it around)
6. Ready. Enjoy!

Other items which can be added: avocado, sliced olives, sun-dried tomatoes,



Zucchini Noodles with Toasted Sesame Oil and Nut Sauce

Ingredients

• 3 small zucchini (about 16 ounces)
• 1 tablespoon natural cashew butter
• 1/2 to 1 tablespoon water
• 1/2 tablespoon cider vinegar
• 1/2 tablespoon coconut aminos
• 1 to 2 cloves garlic, pressed or minced
• 1/2 to 1 teaspoon red pepper to taste
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon grated fresh ginger

Instructions

1. Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into “noodles.” In saucepan, saute noodles in 1 tablespoon of toasted sesame oil for 3-5 minutes. Place noodles in a large bowl.
2. In a small bowl, whisk the nut butter with 1/2 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1/2 tablespoon of water, but be careful not to make the sauce too runny.
3.  Add the sauce and stir well to coat the noodles completely. Serve right away. (Leftovers can be refrigerated)

Toasted cashews can be added if desired.  The above picture has sliced bell peppers added, but autoimmune sufferers cannot usually tolerate them, so I left them out of this recipe.  If you like peppers and can tolerate them, by all means....eat them!

Well, I hope this gives you a start on how to incorporate zucchini noodles into your diet.  They really are very good and as versatile as pasta.  Buy a noodle maker and give them a try.

French Onion and Bacon Tart with Crust Recipe

First,  I looked long and hard for a good tasty crust and this one is about perfect.  It was easy to make and press into a tart pan, or pressed it into a pie pan.  Second, quiche is a wonderful breakfast, lunch or dinner food.  Throw a few eggs in a bowl and add whatever ingredients you like.  It is versatile and freezes well.  Fill up your freezer with slices of this tasty treat.  And remember this pie crust recipe, we will be seeing it again.  Maybe an apple or pear tart?

French Onion and Bacon Tart
10 slices of nitrate free sugar free bacon
1 large onion
1 clove of garlic
2 teaspoons dried thyme leaves
3 large eggs
1/2 cup full-fat canned coconut milk
1 tablespoon butter
1/4 teaspoon sea salt
1/8 teaspoon pepper

1. Prepare the Old-Fashioned Flaky Pie Crust and press the dough across the bottom and up the sides
    of an 11-inch tart pan.  Par-bake the crust: Bake in a 375°F oven for 7-8 minutes or until the crust   is golden and dry to the touch. Take crust out of oven and turn down to 375°F. Line a rimmed baking
   sheet with foil; set aside.
2. To make the filling: In a large skillet, cook the bacon over medium heat until crispy, then remove
    from the pan and set aside.  Leave about 2 to 3 tablespoons of bacon drippings in the pan.  Add the
    onion, garlic, and thyme and cook until the onion is soft and browned but not mushy, about 10
    minutes.
3.  In the meantime, place the eggs, coconut milk, butter, salt and pepper in a mixing bowl.  Use a
     fork to beat the ingredients together.
4.  When the onion mixture is done cooking, remove from the heat and let cool slightly, about 5
     minutes.  While the mixture is cooling, crumble the bacon.  Add half of the bacon to the egg
     mixture and save the other half for sprinkling on top of the tart and before baking.  Then add the
     onion mixture to the egg mixture and stir together with a fork until combined.
5.  Pour the egg and onion mixture evenly into the par-baked crust and sprinkle the remaining onions
     on top.  Transfer the tart to the foil lined baking sheet and bake for 25 minutes or until the egg
     mixture has firmed up and the top has browned.  Store any leftovers covered in the refrigerator
     for up to 3 days.

Note: Of course this tart or pie shell can be filled with your favorite quiche recipe.  If you are staying
          away from onions, replace them with spinach.  You can add /2 cup of Gruyere or Swiss Cheese
          if you aren't avoiding dairy.

Old Fashioned Flaky Pie Crust
3 cups sifted fine-ground blanched almond flour
1/2 teaspoon sea salt
1/4 cup organic vegetable shortening or red palm oil
4 tablespoons cold unsalted butter
1 large egg
Tapioca flour for dusting

1. Put the almond flour and salt in the bowl of a large food processor.  Pulse 5 time or until combined
    Add the shortening, butter and egg, and process for 30-40 seconds or until completely smooth and
    combined, with no chunks remaining.
2. Lightly dust the dough with tapioca flour or arrowroot flour.  This will allow the dough to become
    less sticky.  Press the entire amount of dough into the 11-inch tart pan, about 1/4 inch thick.
3. Place the crust in the freezer to chill and firm up for 10-15 minutes.
4. Preheat the oven to 375°F.  Remove the crust from the freezer.  Use the tines of a fork to pierce
    the dough along the bottom and sides to allow steam to escape during baking.  Bake for 7-8
    minutes.

Spectrum Organic Vegetable Shortening

Nutiva Red Palm Shortening

Pecan Crusted Chicken Fingers

I cannot remember where this recipe came from.  I think from a recipe blog from a young dear mom.  I am thankful for all the other mothers out there who post their favorites.  Meals are always more pleasant when they are not repeated to boredom.  The recipe was changed a bit: instead of 1/2 cups of bread crumbs I used coconut flour instead, and I thought this came out just as good. These are baked, not fried, so quicker to make and better for you, and they freeze well for later lunches, dinner or a quick snack.

Pecan Crusted Chicken Fingers
1 cup pecan pieces
1/2 cup of coconut flour
1 tablespoon, plus 2 teaspoons Essence
2 large eggs
1/4 cup olive oil
2 pounds boneless, skinless chicken breast, cut lengthwise into strips
Honey Mustard Dipping Sauce

Essence
2 1/2 tablespoon paprika
2 tablespoon salt
2 tablespoon black pepper
1 tablespoon onion powder
1/2 teaspoon Chipotle Powder (optional)
1 tablespoon dried leaf oregano
1 tablespoon thyme leaf

Blend together in a coffee grinder, or stir together by hand.

One of my favorite little machines I use to make spice blends is a dedicated coffee bean grinder. Many store bought spice blends are expensive and full of extra anti-caking agents.  I grow and dry any herb that I am able, and order the rest in bulk from Mountain Rose Herbs.

Honey Mustard Dipping Sauce
1/2 cup of mayonnaise
2 tablespoons honey
2 tablespoons mustard of choice
pinch of salt
pinch of cayenne pepper

Homemade Mayonnaise
1 large or extra large egg
1 tablespoon fresh lemon juice or white wine vinegar
1/2 teaspoon dry mustard
1 cup of walnut, avocado, or olive oil, at room temperature

1. Let egg stand at room temperature for 30 minutes.
2. Crack egg into a tall, narrow glass jar (a wide-mouth pint canning jar works well).  Add lemon juice and dry mustard.
3. Carefully pour in oil.  Let egg settle down to the bottom of the jar, under the oil.
4. Insert an immersion blender and push it all the way to the bottom of the jar.  Turn power on high and let it run for 20 seconds without moving it.  The Mayonnaise will start forming and rising to the top of the jar.  Slowly start raising the blender until it reaches the top of the jar.  Use mayonnaise immediately or store in the refrigerator for up to 1 week.

Directions
Preheat oven to 375° F.  Lightly grease a large baking sheet.  In the bowl of a food processor, combine the pecan pieces, coconut flour, and 2 tablespoons Essence.  Pulse for 1 minute to combine.  Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil, and remaining 2 teaspoons of Essence.  One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess.
Transfer to the baking sheet and bake turning once, until the chicken is cooked through and the crust is golden, 15-20 minutes.
Remove the chicken from the oven and transfer to plates.  Garnish with parsley and serve with the Honey Mustard Dipping Sauce on the side.

Panera Bread Autumn Squash Soup Recipe

 

As you go further into your diet, and add more and more vegetables, it is time to arm yourself with as many recipes for vegetables as possible, because these are the items which will fill you up on this diet.  You cannot ignore vegetables.  With meats, they will take center stage.  So even though my son has been on this diet for over 5 months, we still only have about 6-7 vegetables we rotate through, and one can get tired of them quickly if there isn't variety.  Again, don't ignore vegetables.  You might have often made them a few times a week when you had time.  Now, you must serve them at least with lunch and dinner to feel full.  So get friendly with vegetables!

This soup freezes well in serving sizes.  So if you have extra, don't forget to freeze and heat up for a quick lunch or as a vegetable for dinner.

Ingredients

• 1 extra large or large butternut squash
• 1 large onion
• 2-3 tbsp. extra virgin coconut oil
• salt and pepper, to taste
• 1 15-oz. can Libby’s Pumpkin (I used homemade pumpkin puree)
• 1 ½ cups apple juice
• 1 ½ cups vegetable broth (I have used homemade chicken or beef bone broth)
• 1 ½ cups half-and-half  ( I have used coconut milk in a can or almond milk)
• 1 ½ tbsp. honey
• ¼ tsp. muchi curry powder
• ½ tsp. cinnamon
• 1 ½ tsp. kosher salt
• ¼ tsp. black pepper
• roasted pumpkin seeds for garnish

Instructions

1. Preheat oven to 450°.
2. Peel squash.
3. Remove seeds and cut in chunks.
4. Chop onion into large chunks.
5. Place in baking dish or on cookie sheet and drizzle with oil.
6. Sprinkle generously with salt and pepper.
7. Bake at 450° for 25-30 minutes or until fork tender.
8. Mash squash with a potato masher and place in a large stock pot. Or place in stock pot with liquids and use an immersion blender to puree squash.
9. Add pumpkin, apple juice, half-and-half (or almond or coconut milk) and vegetable, beef or chicken broth.
10. Puree ingredients with an immersion blender until well mixed.
11. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
12. To serve, garnish bowls of soup with roasted pumpkin seeds.

Notes

Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash.

Simple Waffles with Cinnamon Honey and Orange Honey Butter

In order to stay on this diet, one must have recipes that are easy to prepare ahead of time, so you can eat healthy, while also trying to get out of the door early in the morning.  Creating a stockpile of food for your freezer is one way to accomplish this.  This recipe for waffles can be made in large batches, frozen and taken out when needed.  Add some Cinnamon Honey and/or Orange Honey Butter (recipes follows) with some scrambled eggs, and you have a breakfast that will last you until lunch.

I like the particular waffle iron I use, because it makes two, small-squared waffles that can be easily microwaved for 30 seconds right out of the freezer, and then they fit nicely in the toaster for a nice fresh crunchy waffle.  For this reason, I purposely under-cook them just a little so they will not burn in the toaster.

Waffles
1 cup almond flour
1 tablespoon coconut flour
1/4  teaspoon salt
1/4 teaspoon baking soda
4 large eggs
2 tablespoon honey
1 teaspoon pure vanilla extract 

Mix dry ingredients first, then add wet ingredients.  If too runny, either wait 15 minutes, or add a little more almond flour.  Cook for roughly 3 1/2 minutes using a waffle iron. 
I will make this recipe three times so there will be plenty waffles to freeze.  

Variations: Pecan Waffles--Toast 1/2 cup of pecans in 350 degree oven for 10 minutes.  Coarsely chop and add to waffle batter.  Blueberry Waffles--fold in 1/2 cup of lightly rinsed and drained frozen wild blueberries to the waffle batter.

Cinnamon Honey
1 cup honey
1 tablespoon cinnamon
Mix honey and cinnamon until well blended.

Orange Honey Butter
8 tablespoons butter, softened
5 tablespoons honey
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
With an electric mixer, beat the above ingredients together until fluffy.

Roasted Butternut Squash, Onions and Cranberries

 

Butternut squash is a good vegetable to add to your ever expanding diet.  Though it is also an orange vegetable like the carrot, it is also an easy vegetable to digest.  The following recipe has onions in it, so if they have not been added to your diet yet, don't put them in. 

A good way to peel butternut squash is to microwave 3-4 minutes and then place on cutting board stem side up. Peel downward towards cutting board.  If the squash is too hot to hold use a kitchen towel. 

Roasted Butternut Squash

1 medium butternut squash
4 tablespoons extra-virgin olive oil, divided
Fine sea salt and ground black pepper
2 medium onions
2 tablespoons chopped fresh sage
4 tablespoons dried cranberries or cherries 

 Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. 

 

When I do this recipe, I use a 9 x 13 pan and place the squash and onions in together and toss with the olive oil, sage, salt and pepper.  After 40-50 minutes of cooking, I then add the cranberries.