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Recipes For The Specific Carbohydrate Diet

Contributed by: Chris WebAdmin. of RecipesNow.com

For Raman Prasad, author of Recipes For The Specific Carbohydrate Diet, finding the Specific Carbohydrate Diet (SCD) was a necessity. Suffering a steady deterioration of health for years after being diagnosed with ulcerative colitis, Raman endured numerous hospital stays and health complaints.

Recipes For The Specific Carbohydrate Diet
For sufferers of IBD (Inflammatory Bowel Disease), Celiac Disease, Autism and Cystic Fibrosis eating can be like a walk in a mine field. When your body can't properly digest food you can suffer abdominal pain, vomiting, weight loss and many other complaints. For many, the pharmaceutical treatment of these conditions just doesn't do enough and the side effects can be very unpleasant.

The SCD was created to help heal the intestine. It removes foods that feed harmful bacteria which cannot be digested by the injured intestine and then restores the balance of beneficial bacteria. Using the recipes included in Recipes For The Specific Carbohydrate Diet can help you reduce symptoms, ease pain and regain your health. The beauty is that there are no complicated routine to follow, just a simple chart of what is and isn't allowed. Simple substitutions for certain ingredients can make all of the difference.

So the SCD is easy to follow but what about the actual recipes? This cookbook would be a happy addition to any chef's kitchen. The full colour photos of these mouthwatering offerings make choosing a little difficult, but only because they all look so very tasty. Even though I have no driving need to cook food following the Specific Carbohydrate Diet it is just so easy to do that I am going to make some of them regular family favourites anyway.

Enjoy this wonderfully delicious sample recipe:

Pineapple Upside-Down Cake

This American classic has been created for the SCD with fresh pineapples. Do not use the canned variety, or if you do, make sure that there are no preservatives or sugars added to them. We prefer a fresh, ripe pineapple, as the juices from the slices seep into the batter and flavor it nicely.

Ingredients

Batter

  • 2 cups (220 g) almond flour, or more as needed
  • 3 eggs
  • 4 tablespoons (55 g) butter, melted
  • 1/2 cup (160 g) honey
  • 3/44 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon powder

  • 1/2 pound (230 g) fresh pineapple, thinly sliced

Preheat the oven to 350 F (180 C, or gas mark 4). Grease an 8 or 9 inch (20 - 23 cm) circular baking dish.

To make the batter, mix the batter ingredients in a food processor until smooth. Add more almond flour if necessary to make sure the batter is not too thin.

Layer the pineapple slices on the bottom of the baking dish, and then pour in the cake batter and spread it evenly in the pan.

Bake the cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Makes 15 to 20 Servings.

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