Grapefruit Vinaigrette

Juice of one ruby red grapefruit
2 Tbs olive oil
1/2 tsp ginger, finely grated
1/4 tsp sea salt
1/4 tsp black pepper

Whisk ingredients together and dress salad right before serving.

Shrimp and Grapefruit Salad

8-10 leaves of romaine lettuce
8-10 leaves of Tuscan kale, veins & stems removed
12 medium shrimp, cooked, cleaned and peeled
1 avocado, sliced
1 ruby red grapefruit, cut into supremes
1 small red onion, diced
1/4 cup toasted almond slices

Cut or tear the lettuce and kale into bite-sized pieces and place in a large bowl. Toss greens with red onion and almonds. Lay shrimp, avocado slices, and grapefruit supremes on top of the salad. Drizzle with vinaigrette and serve.

Anyway, my doctor and I found a gentler way to get all the nutrients I need from food while helping my malabsorption issues. It may take longer but my body will at least stop feeling like I’m poisoning it with the foods I’m eating. I’m now trying the Specific Carbohydrate Diet. It’s complicated but basically it’s grain free, refined sugar free and starch free. Its aim is to heal and balance the microbes in the gut so nutrients are absorbed properly. It’s highly recommended for people with autoimmune diseases, especially ones that affect the gut like Celiac and Crohn’s.

SCD is both more permissive than the modified Paleo diet I’ve been on for the past month and more restrictive. The only sweetener I can use is honey and even my beloved date sugar isn’t allowed. I also can’t use my favorite gluten replacement: chia seeds. There’s a whole new set of cooking and baking challenges ahead of me. I’m looking forward to experimental cooking and, eventually, improved health!

1/2 head of cabbage, shredded
1 med. onion, diced
2 med. carrots, shredded
Juice of one lemon
2 Tbs toasted sesame seeds
1 Tbs toasted sesame oil
1 Tbs rice wine vinegar
1/2 tsp grated ginger
1/2 tsp sea salt

Combine cabbage, onion and carrots in a large bowl. In a small dish, make dressing by whisking together lemon juice, sesame seeds, sesame oil, vinegar, ginger and salt. Pour dressing over the vegetables, toss well to evenly coat the vegetables. Chill at least a half hour before serving.

2 qts vegetable or chicken stock
1 cup raw cashews
1 medium onion, diced
1 fennel bulb, diced (set aside fronds)
2 carrots, diced
8-10 leaves Rainbow Chard, leaves chopped & stems diced
2 skinless boneless chicken breasts, chopped
4 cloves garlic, minced
1 Tbs olive oil
2 tsp ground cumin
1/2 tsp ground cayenne
1/2 tsp ground ginger
1/2 tsp white pepper
1/2 tsp sea salt

In a large stockpot combine olive oil, onions, garlic, fennel bulbs, chard stems, and carrots (hold fennel fronds and chard leaves aside). Saute until onions are translucent. Add vegetable or chicken stock, cashews, spices and seasonings. Bring to a simmer and cook until carrots are tender, stirring often. Add chicken, chard leaves and fennel fronds. Simmer on low until chicken is cooked through.

I looked at several liver pâté recipes and some ethnic liver dishes and came up with the recipe below. I wanted that liverwurst flavor but with a healthy twist so I added vegetables and then the cranberries for their tartness.

1 1/2 lbs beef liver, cleaned and cut into chunks
1 cup water or vegetable broth
2 cups cranberries, fresh or frozen
2 stalks celery, sliced
1 medium onion, diced
1 carrot, diced
1/4 tsp rubbed sage
1 pinch ground cloves (about 1/8 tsp)
Salt & pepper to taste

Sauté cranberries, celery, onion and carrots in a large frying pan until onions are translucent, cranberries have popped and carrots are cooked. Stir in water or broth, sage and cloves. Bring to a simmer and add chunks of liver. Simmer, stirring often, until liver is cooked through, about 20 minutes. Spoon into a food processor and puree until smooth. Add salt and pepper to taste. Serve with favorite crackers or vegetables.

Note: As with any caramel recipe, use a saucepot about twice as large as needed for the amount of ingredients since bubbling sugar expands.

1 1/4 cups agave nectar
1/2 cup vegan margarine
2 cups coconut cream
1 Tbs vanilla extract
1/2 tsp sea salt

In a large saucepot combine, agave, butter, salt and half the coconut cream (one cup). Add vanilla to the remaining portion of the coconut cream and set aside. Bring the contents of the saucepot to a rolling boil, stirring frequently. Cook until the mixture darkens and thickens. This takes some time so be patient. Add the rest of the coconut cream and vanilla to the saucepot. Bring the mixture back up to a rolling boil, stirring frequently. Cook until the caramel forms a fairly firm ball when dropped into cold water. The temperature should be between 244* and 250* F on a candy thermometer (I recommend using a candy thermometer – it takes the guesswork out of candy making). Pour mixture into lightly buttered 8 x 8 inch glass pan and cool at room temperature. Once cool cut into squares and wrap individually in waxed paper.

I’m really happy with the way these cookies turned out. They’re perfect pillows of chewy, spicy goodness. Hopefully my classmates will like them as well. I’ll find out tomorrow.

3/4 cup vegan shortening
1/4 cup dark agave nectar
1/4 tsp maple flavoring (optional)
1 egg
1 cup date sugar
1/2 cup sorghum flour
1/2 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 350* F. In a large mixing bowl combine shortening, agave, maple flavoring, and egg. Blend with an electric mixer until smooth. In a smaller bowl combine the rest of the ingredients and whisk together. Slowly pour the dry ingredients into the wet ingredients, thoroughly mixing the dry ingredients into the dough before adding more. Once mixed, roll dough into one inch round balls with your hands. Place cookies on parchment covered baking sheets spacing them about one and a half inches apart. Bake for 13-15 minutes until edges just start to brown. Remove from oven and allow to cool completely before storing in an airtight container.

1 lb extra lean ground sirloin (I use the 92% fat free)
2 cups Tomato Free Italian Vegetable Sauce
1 medium onion, diced
6 medium mushrooms, sliced (I used creminis)
3 Tbs white wine vinegar
2 Tbs balsamic vinegar
1 Tbs olive oil
1 tsp dried thyme
1/2 tsp sea salt
1/2 tsp black pepper

Add oil, onions, vinegars, thyme, salt, and pepper to a large saucepot. Saute until onions are translucent. Add ground beef and stir often until meat is browned. Add mushrooms and vegetable sauce. Simmer on low, stirring once in a while until sauce is cooked down and most of the liquid is gone. Serve over pasta or polenta.

2 cups water or vegetable stock
2/3 cups dried polenta (or grits)
1/3 cup Daiya mozzarella cheese shreds
1 clove garlic, minced
2 tsp fruity olive oil
1 tsp dried thyme
1/2 tsp sea salt
black pepper to taste

In a small saucepot, bring water or stock to a simmer. Add polenta, garlic and salt. Simmer on low for 15-20 minutes, stirring often, until the corn is cooked through. Add Daiya cheese, olive oil, thyme and pepper. Stir continuously until the vegan cheese is melted and combined. Remove from heat and serve with your favorite Italian sauce.

1 1/2 cups oat flour
1 cup sweet sorghum flour
1/2 cup tapioca starch
2 Tbs chia seeds (or flax seeds)
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
3 eggs
1 cup water
2 Tbs agave nectar (or honey)
1 Tbs white vinegar
1/4 cup oats for topping (optional)

Preheat oven to 350* F. In a medium bowl, combine chia (or flax) seeds and water. Allow to sit for 10 to 15 minutes. In a large bowl, whisk together flours, baking powder, baking soda, and salt. In the bowl of water and seeds, add eggs, agave (or honey), and vinegar. Whisk together and slowly add the liquid to the dry ingredients, stirring as you go with a large spoon or an electric mixer on low. It will be more the consistency of a batter than a dough. Grease a large loaf pan and pour the batter into the pan. Sprinkle the top of the bread with the whole oats if desired. Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Allow to cool completely before removing from the pan.