On a hot muggy night in Chicago, we decided that we were going to rent an old musical and watch it out on our balcony. What compliments “Summer Stock” better than “SCD Sangria”? I adapted an easy Sangria recipe that I found online and it turned out delicious. I used the fruits I had on hand but think you could substitute others with a lot of success and a slightly different flavor. I love stone fruit so I picked nectarines along with the citrus fruits.
1 bottle dry red wine (I picked a Cabernet Sauvignon by flipflop, yay cheap wine!)
4 cups club soda
1 cup SCD legal apple juice
1/2 cup honey (I mixed it with 1/4 cup hot water so it would blend easily)
1 lemon, sliced and squeezed and put at the bottom
1 lime, , sliced and squeezed and put at the bottom
1 orange, sliced and squeezed and put at the bottom
1 nectarine, sliced and put at the bottom
Ice for serving
Mix it together! For best results, refrigerate so the fruit juices can seep in for 24 hours. But if you’re too eager to wait, pour over ice and serve!
With all the basil and sage growing in our containers, we needed to use some of it up! Along with the pre-soaked beans we keep in the freezer, we decided to whip up a springtime chili. It was nice and hot, the jalapeno balanced well with the taste of basil.
Sage and Basil Chili
1 1/2 cups pre-soaked kidney beans
1 red pepper
1/2 jalapeno pepper
1 small sweet onion
3 cloves mined garlic
1/2 TBS olive oil
3 leaves fresh sage
3 leaves fresh basil
1 tsp cinnamon
1 cup water
Saute the onions, pepper and jalapeno with the garlic in the 1/2 TBS of olive oil. Cook beans and add them to sauted veggies with 1 cup of water and spices. Simmer for 5 minutes. Salt and pepper to taste!
This is my standard summer salad. I love how the colors compliment each other and I know for me the prettier it is, the tastier it seems! During the months of June, my cup over-floweth with strawberries and it’s easier to snag a bushel (and a peck) from our local Farmer’s Market.
The basil vinaigrette is my own invention though I’m sure that many households enjoy a similar dressing. I combine 2/3 cup olive oil with 1/3 cup apple cider vinegar with 1 TBS honey and 1 TBS fresh basil, torn into little pieces. I add salt and pepper to taste and voila! A perfect and easy summer meal.
Today I tried a stir fry, free of soy, grains, sugar and starch. It turned out delicious and I’m so excited to share it! I couldn’t distinguish it from a soy stir fry. I loved the crunch of the vegetables with the sweet salt of the coconut aminos. Incredible!
Soy-free Chicken Stir Fry
1/2 lb Chicken
2 TBS almond flour
2 TBS coconut aminos
1/2 tsp sesame oil
1 TBS fresh grated ginger
1/4 garlic powder
3 TBS olive oil (for sauteing veggies and cooking chicken)
1 pepper (I picked yellow!)
1 head of broccoli
1 cup water
Cut the chicken into thin slices and put into bag with almond flour, sesame oil, ginger, garlic powder and coconut aminos. Shake it up and refrigerate for 30 minutes.
Slice veggies and put half the oil in pan. Saute the veggies for about 4-5 minutes. Remove from heat while cooking the chicken in the other half of oil. Combine with the veggies and add water. Feel free to add up to 2 TBS more of the coconut aminos and salt/pepper to taste.
In 2010, I was diagnosed with Crohn’s Disease. Since then, I have tried my best to treat it with every medication under the sun. I have faithfully taken the asacol, imuran and remicade but I have been discouraged with the results and unconvinced that they can ever truly manage my disease.
I also remain unconvinced that the doctor’s are right– that the best we can do is treat symptoms. It is this belief and desire that has prompted me to take the leap. Six weeks ago I took my last bite of sugar, starch and grains and am now following the Specific Carbohydrates Diet.
This is my attempt to stay faithfully to the diet by documenting my attempts to eat, and eat well. I’m not much of a cook or baker but I will do my best and I hope you enjoy the results!